St. Mar­cellin Parcels

Taste & Flavors - - WINTER - By Chef Franck Page Phoeni­cia Ho­tel Beirut


80 g St. Mar­cellin French soft cheese 120 g shal­lots

20 g but­ter

30 g chives

20 g clar­i­fied but­ter

80 g sea­sonal fruit chut­ney

4 pcs Aumônière

60 g en­dive

80 g mixed young leaves

½ bunch pars­ley

½ bunch chervil

60 g radish

30 g raw beet­root

Salt to taste

Crushed mill pep­per to taste

5 cl wal­nut oil

Bal­samic vine­gar to taste


1 Chop the chives and set aside. Chop the shal­lots and cook in but­ter with­out brown­ing. Keep re­frig­er­ated.

2 Cut the St Mar­cellin French soft cheese in half through the mid­dle. Add the chives and the shal­lots.

3 Spray clar­i­fied but­ter on a brick sheet and add the cheese.

4 Wrap the Aumônière and bake in the oven at 220°C.

5 Draw a line of bal­samic re­duc­tion with a brush.

6 Sea­son the mixed green salad with wal­nut oil, salt and pep­per.

7 Place the Aumônière on the plate af­ter a brown­ish color has been ob­tained.

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