All in the kitchen with Bons Vivants Recipes! Pan-fried asparagus, speck and parmesan… In this first episode, Laurent Mariotte draws inspiration from an iconic recipe by Alain Passard, Chef of a three-star restaurant in Paris, to make it an original recipe to be made on the spot. the house… Like a chef!
All in the kitchen with Bons Vivants Recipes. Laurent Mariotte is inspired by vertical asparagus, an iconic recipe by Alain Passard, three-star chef at L’Arpège restaurant in Paris, and offers you white asparagus and their speck and parmesan sauce. Let’s go !
The ingredients for 4 people :— 12 to 16 white asparagus — 100g of parmesan — 20cl of liquid cream — 100g of speck — 20g of butter — A drizzle of olive oil — Salt and pepper
Alain Passard is a French Chef. Owner since 1986 of the Arpège, in Paris, he develops an inventive cuisine that respects products and the season. Today, l’Arpège is one of the most famous restaurants in the world, crowned with three Michelin stars. http://www.alain-passard.com/
To discover new stories of chefs and their iconic recipes, go to Europe 1 with Laurent Mariotte. Around him, bon vivants who appreciate everyday cooking… and gourmet food! To listen to every Saturday from 11 a.m. to 12:30 p.m., and in podcast here.