3 fine dining recipes by Le Clarence head chef Christophe Pelé
Beet gnocchi from Le Clarence cookbook of recipes by head chef Christophe Pelé. Image © Richard Haughton
Earlier this year, Domaine Clarence Dillon, the luxury French company who owns the iconic Château Haut-Brion estate, published a cookbook of recipes by Christophe Pelé from its two-Michelin-starred restaurant Le Clarence in Paris. Here, we pick three of our favourites to cook at home
Beet gnocchi with amaranth leaves
20 red and green amaranth leaves
For the beet gnocchi
(10 gnocchi per person)
2kg raw beets
3 big Charlotte potatoes 100g flour
2 eggs
40g butter
75g milk
Parmesan cheese
fine sea salt
nutmeg
For the beurre blanc
300g shallots, finely chopped
200g white wine
100g alcohol vinegar
1 bay leaf
5 black peppercorns, crushed
a sprig of thyme
a sprig of rosemary
100g unsalted butter
1 tablespoon Banyulus vinegar
To finish
40g tofu
For the beet gnocchi
Push the beets through a juicer to obtain 500g of juice. Reduce to obtain 100g of juice.
Make a pâte à ...
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