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.
Spring egg
At Narro restaurant, chef Kazuma Chikuda's "spring egg" dish is laid out almost like a nest. This recipe, which will only take you three quarters of an hour to prepare, is easy and affordable.
Serves 4
Preparation time: 15 min
Cooking time: 30 min
- 4 organic eggs
- 120 g fresh peas
- 8 white asparagus spears
- 80 g soft butter
- 1 chopped garlic clove
- 2 shallots, chopped
- 6 tbsp. salted soy sauce
- 4 sprigs tarragon, chopped
- 3 tbsp. white wine vinegar
- 4 turns of white pepper mill
- 2 pinches salt
1 - Poach the whiteasparagus in salted water, then set aside.
2 - Blanch the shelled freshpeas, then set aside.
3 - Poach the organic eggs in simmering water with 3 tbsp. white wine vinegar, then keep warm.
4 - Fry the vegetables: melt the butter in a frying pan until nutty. Add the peeled and beveled white asparagus. Once the asparagus has roasted, add the chopped garlic and shallot to the same pan. Deglaze with soy sauce. Then add the peas. Season with salt and pepper, then chopped tarragon. Stir to combine.
5 - Serving: serve the contents of the frying pan in a small soup plate. Carefully place a poached egg on top. Pour the remaining sauce from the pan over the egg. Garnish with a few tarragon leaves.
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