Make your fine din­ing a bit more lux­u­ri­ous with three gourmet recipes from top chefs, paired with fine wine

Taste & Flavors - - CONTENT - bur­gundy­beirut.com

Dis­tinct dishes with seafood

By Ex­ec­u­tive Chef Youssef Akiki Bur­gundy Serves 4 Prep/cook­ing 30 mins


• 400g boiled white bourghol • 150g av­o­cado purée • 4 pieces ar­ti­choke hearts, cut in half • 6 pieces baby car­rots, cut in half • 75g lemon juice • 150g olive oil • Salt • 3 kumquats • 4 bou­quets mixed-herb salad • 12 grilled lan­goustines


First boil the bourghol and place to one side. Mash the av­o­cado and add a bit of lemon and olive oil. Cut the cooked ar­ti­choke into four pieces. Cook the baby car­rots in boil­ing wa­ter for 10 min­utes, then blanch. Clean the lan­gous­tine and grill them. Place all of the in­gre­di­ents to­gether nicely on a plate.

Tune your drink­ing to the fla­vors of sum­mer with wines di­vi­sion man­ager for Bur­gundy Beirut, Michel Nakhle.

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