©
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
Pissaladière, déclinaison d'oignons doux des Cévennes, lisette en gravlax et olives séchées
Nicolas Bottero rend hommage au terroir provençal en revisitant une pissaladière version gastronomique, en jouant sur les saveurs et les textures. Cette recette, qu'il propose dans son restaurant le Mas Bottero, sur la N7, est une ode à l'été.
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
Summer Saint-Pierre
Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.
PARTNERS
See More
PARTNERS
See More
