Please wait

Gault&Millau

News
Restaurants
Wines
Champagnes
Wine Estate
Hotels
Artisans
Recipies
People
Utensils
Gourmet itineraries
Tomorrow's chefs
Partners
Newsletters
FAQ

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2024 All rights reserved

Pig, cherry, tarragon and arrowroot
© m3UlIg20304

Pig, cherry, tarragon and arrowroot

This pig-based recipe is by Matthias Marc, chef at Substance restaurant in Paris. It is taken from his book "In Situ" but reworked for Gault&Millau.

Ingredients for Matthias Marc's pig, cherry, tarragon and arrowroot dish

  • 1 pig rib
  • 20 g vervain pepper
  • 200 g panko
  • 20 g mixed coriander seeds
  • 20 g sesame seeds
  • 100 g cherries
  • 100 g arrowroot
  • 10 g tarragon
  • 20 g lime supreme
  • 100 g pig juice
  • 50 g flour
  • 1 egg

Steps for Matthias Marc's pig, cherry, tarragon and arroche

  1. Mix panko with coriander seeds and verbena pepper.
  2. Cut cherries in brunoise
  3. Mix panko, egg and flour to make English-style breadcrumbs
  4. Cook ribs Milanese style
  5. Carve the ribs and cover with the cherry brunoise
  6. Garnish with tarragon shoots and diced lime supreme
  7. Sauté the arroche in hazelnut butter
  8. Serve with pig jus

Further information

These recipes might interest you

Angus picanha, miso ginger corn purée, chimichurri sauce Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.
More information
Chef Thierry MARLÉ
Restaurant ASA
34000 MONTPELLIER
Chicken ravioli, cardinal sauce, langoustine-girolles Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.
Read
Langoustine, zucchini flower and basil Intermediate

Langoustine, zucchini flower and basil

In this recipe from Okto chef Brice Legrand, langoustines are accompanied by stuffed zucchini flowers, sabayon and basil cream.
Read
Artichoke à la barigoule & poached egg Easy

Artichoke à la barigoule & poached egg

Chef Naomi Ogaki of 703, a Parisian restaurant, gives her tips on how to succeed with the Provençal recipe for artichoke barigoule.
Read
Zucchini from flower to stem by Omar Dhiab Easy

Zucchini from flower to stem by Omar Dhiab

Omar Dhiab, his restaurant's eponymous chef, shows how to cook zucchini in its entirety and in a variety of ways.
Read
Colorful tomatoes, iodized-glazed aigo broth Easy

Colorful tomatoes, iodized-glazed aigo broth

David Mijoba, chef at Marseille restaurant Mijoba, reveals a colorful tomato recipe perfect for summer meals.
Read

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners