Melon, chilli and kohlrabi by Matthias Marc
This melon-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 melon, chilli and kohlrabi dish
- 8 melons
- 4 bunches verbena
- 20g Espelette pepper
- 2 pieces kohlrabi
- 1 tub marigold flower
- 10 cl white vinegar
- 10 cl water
- 10 cl crème fraîche
Steps for Matthias Marc's melon, pepper and kohlrabi dish
- Peel 2 melons and remove cylinders using a 2 cm-diameter tube.
- Cut the melon and kohlrabi cylinders into slices of equal thickness. Set melon slices aside.
- Peel a kohlrabi and cut out cylinders using the same cookie cutter.
- Heat the sugar, water and vinegar in a saucepan, then pour into a bowl. Infuse the kohlrabi slices.
- Peel the other kohlrabi and cut into cubes.
- Peel the remaining 6 melons, then centrifuge them, along with the remaining seeds from the first two melons. Strain through a sieve.
- Add a bunch of vervain (leaves only) and the Espelette chili pepper, centrifuge again and leave the melon stock to infuse for an hour in a cool place.
- In a saucepan, heat a few spoonfuls of olive oil and lightly roast and salt the kohlrabi cubes.
- Remove the leaves from the remaining three bunches of verbena and centrifuge with a little olive oil. Strain through a sieve and chill.
- Juice the kohlrabi cubes, adding the crème fraîche. Set this purée aside.
Presentation
- Line the bottom of a plate with the celery purée. Arrange the melon and kohlrabi slices alternately on top of the purée. Add the marigold flowers.
- Pour in the melon broth, then drizzle with verbena oil.
- Serve immediately.
For further information
- Substance,18 rue Chaillot, Paris 16
- 16/20, 3 toques
- Read Gault&Millau's review of Substance
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