A recipe from chef Julien Camand to taste at the restaurant Les Petits Bateaux: 29, avenue Trudaine, Paris 9th. Reservations: 09 51 49 69 40.
the mule
Remove bones and skin from mullet. v Cut it into thin slices of 0.5 cm slightly diagonally.
Asparagus
Roast the asparagus with the minced garlic, bay leaf, thyme and a drizzle of olive oil for 17 minutes at 170°C.
The vinaigrette
Chop a shallot. Roast the coriander seeds for a few minutes in a hot pan. Infuse them in the verjuice for 30 minutes, add the zest of half a lime.
– Add the oil, whisking quickly. Salt, pepper. Dressing: v Arrange the slices of mullet on the plates and 2 whole asparagus per person.
– Cut the 2 remaining asparagus into thin strips using a mandoline or a grater. Arrange them like a loop over the fish.
– Drizzle with vinaigrette. Add some fresh herbs or flowers.
bellhop service
After Paris, Monaco or Courchevel, Le Grand Diner is moving to Cannes by taking over the kitchens of the Scalini restaurant for the summer. On the menu: festive dinners choreographed by Maxime Dereymez.
Le Grand Diner: every Saturday evening, JW Marriott, 50, boulevard de la Croisette, 06400 Cannes.
A new burger…
… makes his debut at Big Fernand! New bread shaped by a baker, beef smashed with a crispy crust, raclette, homemade sauce and fresh chives to discover in a formula at 9 euros with fries and drink! Formula Smash Fernand at Big Fernand.
In a state of ice!
Customize your cone with toppings thanks to an ice cream bar which is set up until June 5 in the Marais district of Paris.
Extreme ice cream bar, 51, rue de Turenne, Paris 3rd.
See also: 6 recipe books to please your loved ones!
Leslie Benaroch