Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Octopus, green vegetable curry, crispy Jerusalem artichoke

Octopus, green vegetable curry, crispy Jerusalem artichoke

2/12/24, 8:30 AM

Chefs Cristina and Pierre Chomet (Top Chef and winners of the Gault&Millau Dotation) deliver their recipe for curried poularde, mixing culinary influences as they like to do in their Parisian restaurant Ambos.

This recipe by Cristina and Pierre Chomet, chefs at Ambos restaurant in Paris, is from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

  • Serves 4
  • Preparation time 35 min
  • Cooking time 1 h 35

Ingredients for Cristina and Pierre Chomet 'spoularde, green curry

  • 2 poularde supremes (preferably yellow from the Landes region)
  • 1 stalk lemongrass
  • 10 g fresh ginger
  • 40 g white stock
  • Salt, fleur de sel and mignonette pepper

For the aromatic garnish

  • 10 baby carrots
  • 10 Brussels sprouts
  • 2 Jerusalem artichokes
  • Olive oil

For the vegetable curry

  • 250 g white stock (or bouillon)
  • 250 g coconut milk
  • 3 stalks lemongrass
  • ½ clove garlic
  • 20 g galangal
  • 10 g shallot
  • 5 g coriander seeds
  • 2 kaffir lime leaves (combava)
  • 2 limes
  • 0.5 cl olive oil
  • ½ bunch basil
  • ½ bunch coriander
  • ½ bunch parsley
  • ½ bunch chervil
  • 30 g lemon juice
  • ½ bird's eye pepper
  • 2 g peppercorns
  • Sal t

For the finishing touches

  • A few sprigs of coriander, basil or parsley, as desired
  • 2 stems Vietnamese coriander

Steps for Cristina and Pierre Chomet 's poularde, green curry

  1. Prepare the poularde: remove the supremes and season with salt and pepper. Add the lemongrass and ginger.
  2. Vacuum-seal for 25 min at 61°C: vacuum-seal or wrap the bird with the white stock in an airtight freezer bag, then gently immerse the open bag in water (the pressure of the water will naturally expel the air) before resealing. Snackeeze the chicken skin-side down, then add the fleur de sel and mignonette pepper.
  3. Prepare the vegetable curry: place all the finely chopped ingredients in a mortar and pestle to a curry paste (this can be done in a food processor). Heat 250 g white stock (or bouillon) and 250 g coconut milk in a saucepan. Add the green curry paste and leave to infuse. Strain through a sieve, then adjust the seasoning.
  4. Prepare the vegetables: cut the Jerusalem artichokes in half, then bake at 180°C (th. 6) for 45 min. Wash the carrots and fry in olive oil. Finally, sauté the Brussels sprouts in olive oil.
  5. Finishes: make an herb salad with the coriander, basil and parsley sprigs and the Vietnamese coriander stems. Emulsify the vegetable curry and arrange on plates.

For furtherinformation, contact

These recipes might interest you

Monkfish cheek, coconut broth and vegetable spaghetti Easy

Monkfish cheek, coconut broth and vegetable spaghetti

For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.
Veal quasi, green asparagus, rösti Easy

Veal quasi, green asparagus, rösti

Chef Mickaël Braure's recipe includes asparagus, homemade rösti and a wild garlic mayonnaise.
Watermelon and rhubarb harissa Easy

Watermelon and rhubarb harissa

A sunny recipe combining marinated watermelon, rhubarb harissa, fromage frais and tagetes oil from Bordeaux chefs Martin Lafont and Jean-Marie Perrot.
Asparagus dog

Asparagus dog

Chef Yann Leclercq (restaurant Le Lynn, Rumilly) gives us a fun recipe to eat with the whole family that will appeal to children and adults alike.
Arctic char and green asparagus Easy

Arctic char and green asparagus

This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.
White asparagus, smoked tarama and asparagus-hazelnut milk Easy

White asparagus, smoked tarama and asparagus-hazelnut milk

Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE