Élodie Illes, chef of the restaurant L'Aiguillage in Grenoble, shares her secrets for transforming soups, stews and broths with local products. The importance of seasonal vegetables, tips for perfect texture and ideas for homemade condiments are on the menu.
Elodie Illes is chef of the restaurant l'Switching in Grenoble.
The cuisine of the Aiguillage restaurant is fresh and healthy, made from local products. Dishes that can suit everyone, vegetarians, vegans, those allergic to lactose-free gluten, lovers of organic and good food.
Enhance soup with simple tips
For a velvety and creamy soup, the chef recommends a potato : its starch is enough to bind the preparation without cream or thickener. It also evokes classics like Dubarry soup made with cauliflower and nutmeg, perfect for the season. The veloutés, soups and bisques are available with simple but tasty ingredients, sometimes enriched with butter, cream or egg yolks.
Elodie Illes also values the importance of reel to keep a few pieces and vary the textures. She offers alternatives such as an octopus bisque softened with coconut milk and spiced with spices. Accessible techniques for delicious results.
A homemade condiment to enhance everything
Élodie Illes shares a clever idea: recycle the leek green into a homemade condiment. The thin strips massaged with salt, mixed with toasted sesame oil, provide a versatile accompaniment. This condiment can enhance soups, meats or fish. The chef suggests adding sesame seeds, pumpkin seeds or tangy touches like goji berries.
This type of preparation illustrates the spirit of sustainable and inventive cooking, combining taste and simplicity, using every part of the vegetables.
