In the Kitchen with Alain Passard: Inside the World (and Mind) of a Master Chef by Blain Christophe

Author:Blain, Christophe [Blain, Christophe]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2013-05-07T00:00:00+00:00

For the beets, choose the Crapaudine variety (a French heirloom variety), if you can, and cook it in its skin in salted water. Do not overcook, and allow it to cool in the cooking water. You can add the beet tops to the sauté pan for the compote.

If your basil is flowering, add the flowers to the compote.

For rosemary or sage ice cream, use a recipe for vanilla ice cream, and replace the vanilla beans with one of the aromatic herbs.

JULIE

Potato Paillasse with Sage and Young Garlic

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