Recipe Preparation of “Papillon de Sardine” by Chef Christian Geay of Restaurant La Ponche, Hotel La Ponche*****, St. Tropez “Old Village”, France.
1. Steam the zucchini and slice into thin strips using
a mandolin
2. Roast red sweet peppers and peel off the skins
3. Bake or grill cherry tomatoes until soft and chill
4. Bake egg plant and slice into thin strips like the zucchini using the mandolin
5. Using the rest of the vegetables, cut into cubes and bake for a vegetable mix.
6. Prepare a mesclun salad using tender small leaves of mixed salad greens.
7. Chill all prepared vegetables.
8. Slice a lemon and cut in half for decoration
9. Have the stems of a few chives prepared, 2 per plate.
Read more about this restaurant at: gourmetvoyageur...
See their site at: www.laponche.com/
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