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

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

Further information

Substance,18 rue Chaillot, Paris 16
16/20, 3 toques
Read Gault&Millau's review of Substance

Related to this recipe

15.5

/ 20

Remarkable Restaurant

Matthias Marc CHEF

Awards : Young Talent of the Year

Restaurant : Substance

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