It is the white asparagus that the chef of the Bistroquet de la Dame de Brassempouy has chosen to cook! David Jourdan offers us his recipe forWhite asparagus, scallops and ham, light mango mayonnaise and passion fruit vinaigrette. The child of the Landes with Breton origins cannot prevent himself from cooking these “beautiful Landes” like all the Landes chefs in this season.
White asparagus and scallops, a lovely, gentle combination.
– CWM
A beautiful combination of land and sea, and a meeting of these noble products on an exotic note thanks to the light mango mayonnaise and the passion fruit vinaigrette.
– J.D.
To make a mango mayonnaise, you need to make a classic mayonnaise to which you will add a mixed mango coulis and a little whipped cream for the unctuous and airy side. The chef tells you more by listening to the program of the day to make this mayonnaise in the siphon if you wish.
David Jourdan, a promising young chef!
If you pass by the Bistroquet de la Dame de Brassempouy, you will discover the cuisine of this talented young chef who grew up in Osages, worked in the Basque Country, in Bordeaux with chef Philippe Etchebest where he meets his companion who is still an accomplice today at the Bistro. Both then traveled thanks to their trades, in Switzerland, Australia or Asia before returning to put their suitcases in the Landes, land of gastronomy par excellence. It is on the facebook page of the Bistroquet that you will immediately understand from reading the menus that change daily that the chef practices a fairly instinctive, tasty and authentic cuisine. It does not take less to make this gourmet address an address to remember and test without further delay. We let you be the judge to discover the menu of the day below.
The Bistroquet de la Dame in Brassempouy is located at 388 Rue du Musée, it is open from Wednesday to Sunday.