Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

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

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

4/5/24, 8:30 AM
Disable your adblocker

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

  1. Blanch the respounchous in salted water with vinegar for 2 min. Stop cooking by passing them through a glaze.
  2. 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.
  3. 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

 

Disable your adblocker

These recipes might interest you

White tuna, cherries and sunflower chili paste
Easy
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
Intermediate
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.
Spiti Sou Tarama
Easy
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
Snacked langoustines and crispy pig's trotters
Easy
Snacked langoustines and crispy pig's trotters
Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.
Grilled Figatellu with crispy breadcrumbs
Easy
Grilled Figatellu with crispy breadcrumbs
For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.
Become Partners