For these end-of-year celebrations, the five starred chefs from Montpellier, Laurent Cherchi (Reflet d’Obione), Charles Fontes (La Réserve Rimbaud), Guillaume Leclère (Leclère), Daniel Lutrand (Pastis) and Laurent Pourcel (Le Jardin des sens) have agreed to give us one of their favorite recipes…
Discover this Monday, December 9, “fresh citrus fruits and pickles, large roasted shrimp and clementine juice with Sichuan pepper”. A recipe concocted by Laurent Pourcel from Jardin des senses (1 star).
For four people you will need:
– 4 large shrimps
– 1 half avocado
– 2 button mushrooms
– 1 yellow beet
– 6 pieces of radish
– 1 half red onion
– 1 grapefruit
– 1 demi-kiwi
– 1 orange
– 1 lime
– 1 yellow lemon
– 8 Corsican clementines
– 1 sprig of coriander
– 1 sprig of red basil
– 12 grains of Sichuan poivre
– 2 tablespoons of olive oil
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For the pickle marinade:
– 100 g of water
– 100 g of rice vinegar
– 50 g of white alcohol vinegar
– 20 g caster sugar
– 3 g of black peppercorns
– 3 g of coriander grains
– 3 g of yellow mustard seeds
– 1 clove
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And for preparation and dressing advice, all you have to do is listen to chef Laurent Pourcel…
