St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
Plancha knives
30 minutes on the clock for an easy-to-make summer dish à la plancha to enjoy under the sun. That's the aim of Razor clams à la plancha and their sauce vierge by Léopold Imbert and Hippolyte Talaya at Sables.
Serves 4
Preparation time: 20 min
Cooking time: 10 min
- 1 kg razor clams
- 1 bunch chives
- Olive oil
Virgin sauce
- 250 g pine nuts
- 1 kg French grape tomatoes
- 3 bunches fresh basil
- 3 preserved lemons
- 150 g Kalamata olives
- olive oil
- salt and pepper
1 - Prepare the sauce: roast the pine nuts. At the same time, deseed and dice the tomatoes and lemons. Chop the basil and place in a bowl. Add the olives and olive oil.
2 - Prepare the razor clams: on the plancha over high heat, add the olive oil and razor clams until they are browned. Once browned, pour in some of the sauce and remove from the heat.
3 - To serve: divide the razor clams between the plates and add the remaining virgin sauce and chives. Serve hot.
These recipes might interest you
Muge pickles
Chef Yoan Boucrelle shares his recipe for making pickled fish easily at home.
Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
Marinated salmon with beet pulp
Two marinades are required for this recipe by chef Luc Trochon: one for the salmon and one for the beets, using pepper, pink berries, coriander seeds and sesame oil.
Lemon tea cake
An exceptional pastry chef, Eddie Benghanem has been officiating for some fifteen years at the Gordon Ramsay restaurant in the majestic Waldorf Astoria Versailles - Trianon Palace. Taken from his recipe book published in 2024, this cake recipe blends the flavors of lemon and tea.
Chicken & quince, gochujang-kimchi condiment
In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.
