Garden green beans, cherry, givernois & dill

Would you like to prepare beans just picked from your garden or bought fresh at the market? Here's a plant-based, summery recipe from Parisian chef Robin Schroeder.

This recipe by Robin Schroeder, chef at Cambrousse restaurant in Saint-Cyr-en-Arthies, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 6-8
Preparation time: 45 min
Cooking time: 25 min

Ingredients for garden green beans

1 kg fresh green beans
500 g cherries
Nasturtium flowers (or basil)
Espelette pepper
Cider vinegar

For the creamy givernois

2 givernois (fresh goat's cheese)
30 g raw cream
1 lemon

For the dill condiment

1 bunch dill
1 ice cube
10 g horseradish cream
1.5 cl cider vinegar
5 cl olive oil
30 g fromage blanc
Espelette pepper
Sal t

For the gomasio

100 g hazelnuts
40 g white sesame
Pink berries
Flower of salt
Olive oil

Steps for garden green beans

Prepare the beans: cook the stemmed beans in plenty of salted water for 5 min to keep them al dente. Cool in iced water.
Prepare the cherries: hull and pit the cherries. Cut into 3-4 mm-thick pieces. Keep 100 g for the marmalade.
Vinegar marmalade: brown the cherries in a hot frying pan, deglaze with vinegar, cook for around 10 min, then blend coarsely while hot. Add a pinch of Espelette pepper. Set aside in the fridge.
Creamy givernois: in a bowl, whisk the two givernois (or fresh goats' cheeses) with the raw cream, salt, lemon juice and zest. Set aside.
Dill condiment: in a blender, combine coarsely chopped dill, horseradish cream, vinegar, salt, Espelette pepper and an ice cube to fix the chlorophyll. Start blending, then blend with the olive oil until smooth. Add the fromage blanc to the mixture. Set aside in the fridge.
Gomasio: roast the hazelnuts and sesame seeds in a 210°C oven for 10 min. In a mortar and pestle, crush the hazelnuts and sesame, add the pink berries, fleur de sel and a dash of olive oil.
Finishing: toss the beans with some of the dill condiment. Place the creamy givernois at the bottom of the plate. Arrange the beans on top and garnish with fresh cherries. Add the vinegar marmalade and gomasio, finish with the remaining dill condiment and nasturtium flowers.

Forfurther information:

Cambrousse, 5 rue du Parc, 95510 Saint-Cyr-en-Arthies
12/20 in the Livre des 109
Read Gault&Millau's review of Cambrousse

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