Respounchous, chicken livers and hearts, Laura Pelou's vinegar juice

Laura Pelou, winner of the Dotation pour les Jeunes Talents Gault&Millau, loves cooking offal, as in this recipe for wild asparagus (respounchous) and poultry livers and hearts.

This recipe by Laura Pelou, chef at Gram's restaurant in Toulouse, 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: 20 min
Cooking time: 10 min

Ingredientsfor Laura Pelou 's respounchous, chicken livers and hearts

500 g respounchous (wild asparagus)
8 chicken livers
8 duck hearts
50 g bacon
2 eggs
2 tbsp. old wine vinegar
30 g butter
Salt and freshly ground pepper

Steps for Laura Pelou 's respounchous, chicken livers and hearts

Blanch the respounchous in salted water with vinegar for 2 min. Stop cooking by passing them through a glaze.
Cook the hard-boiled eggs. Brown the minced bacon in a frying pan, then add the livers and hearts until golden brown on all sides. Set the livers and hearts aside. Leave the lardons and pour in the old wine vinegar, deglazing the pan. Whip the sauce with butter.
Arrange the respounchous on plates, add the grated hard-boiled eggs, chicken livers and hearts, a turn of the pepper mill and a pinch of salt. Serve with diced hard bread fried in a knob of butter and pan-fried potatoes.

For further information

Gram's, 64 rue de la Colombette, 31000 Toulouse
13/20 in the Livre des 109
Read Gault&Millau's review of Gram' s

These recipes might interest you

Intermediate

Scallops, beard broth with seaweed and iodized condiment

Based in Saint-Malo, it's only natural that chef Quentin Durand offers a Breton-influenced cuisine. Passionate about scallops, he shares a recipe he created on his arrival at Maison Vermer, which has been a resounding success.

More information

Chef Quentin DURAND

Restaurant Maison Vermer
35400 SAINT-MALO

Intermediate

Jean Sulpice's celery risotto

Read

Easy

Veal and oyster tartare

This land-sea recipe combining veal and oysters with an iodized mayonnaise is the brainchild of chef Alexandre Bressoles.

Read

Pressed pig cheek and duck foie gras

Chefs Thomas Poirier and Julien Bedu, two wine lovers, serve traditional regional cuisine in their Auxerre restaurant, such as this pressé of pig cheek and duck foie gras.

Read

Easy

Oysters with cucumber, Granny Smith apple and radish condiment

In his restaurant in Brest, chef Alan Lescop serves local cuisine, like this recipe for Prat Ar Coum oysters, which is easy to make because the product is not denatured.

Read