Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Pig, cherry, tarragon and arrowroot

Pig, cherry, tarragon and arrowroot

1/14/24, 12:03 PM
Disable your adblocker

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

Disable your adblocker

These recipes might interest you

White tuna, cherries and sunflower chili paste
Easy
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
Summer Saint-Pierre
Intermediate
Summer Saint-Pierre
Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.
Spiti Sou Tarama
Easy
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
Snacked langoustines and crispy pig's trotters
Easy
Snacked langoustines and crispy pig's trotters
Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.
Grilled Figatellu with crispy breadcrumbs
Easy
Grilled Figatellu with crispy breadcrumbs
For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.
Become Partners