Dis­tinct dishes from top chefs, Youssef Akiki, Franck Page and Apos­to­los Di­mou

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

Taste & Flavors - - CONTENT - bur­gundy­beirut.com

Caviar St. Jac­ques By Ex­ec­u­tive Chef Youssef Akiki Bur­gundy

Serves 4 Prep/cook­ing 25 mins IN­GRE­DI­ENTS • 100g cau­li­flower purée • 100g cau­li­flower chips • 10g basil oil (1 bunch with 100g oil) • 10g caviar Osci­etre • 16 pcs co­quilles St. Jac­ques, pan fried PREPA­RA­TION Cook the cau­li­flower in milk, then drain and mix with some salt, pep­per and a bit of fresh cream. Start by heat­ing the pan; sea­son the co­quille St. Jac­ques with salt and pep­per, then grill for 2 min­utes on each side. Dress your plate by putting the cau­li­flower purée in round cir­cles, add the co­quilles St. Jac­ques and add the cau­li­flower chips on top. Mix one bunch of basil with olive oil. Keep it on low heat for 5 min­utes, then drain it. Put a few drops of basil oil in be­tween and place the caviar in the mid­dle. Gar­nish with mi­cro­greens.

SERVE WITH... We­ab­so­lute­lyneed­some­thinglively­butdry.caviarand thest.jacque­sare­del­i­cate,richand­but­tery­in­gre­di­ents. Fo­ratas­te­offi­nesse,iwould­sug­ges­tazip­pyflow­ery cham­pagne Barons de Roth­schild Brut would­bea very­fit­tin­gac­com­pa­ni­men­twith­its­bri­ochefin­ishto...

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