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PATRICE VANDER

Restaurant Les Fresques ✽ — France

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Purple Artichoke, Rose Geranium, Meadowsweet & Tagetes Flowers

Purple Artichoke, Rose Geranium, Meadowsweet & Tagetes Flowers

  • STARTER
    4 PERS
  • timing
    45 MIN - 1 H
  • preparation time
    15 MIN
  • Cooking time
    30-45 MIN

INGREDIENTS

500g purple artichoke (or 5 pieces)
1 organic lemon (60g)
25cl olive oil
25cl white wine
20cl liquid cream
4-5 leaves with flowers (or dried if required) of rose geranium
Fresh or dried meadowsweet, as needed
25/30 yellow tagetes flowers, from the garden
1 clove pink garlic
Fresh thyme, to taste
Bay leaf, to taste
Fine salt, to taste
Espelette pepper, to taste
Coriander, to taste

RECIPE DEVELOPMENT

1. PREPARING THE ARTICHOKE
Turn the five artichoke pieces over and set aside.


2. COOKING THE ARTICHOKE
Cook them “ Greek style ” with coriander, bay leaf, thyme, espelette pepper, white wine, lemon and olive oil.


3. BLENDING
Keep only four artichoke bottoms. Using the last one plus the stems, make a fine pulp in a hot blender with a touch of olive oil and the rose geranium leaves. Reserve.


4. EMULSION
Make an emulsion with ⅔ vegetable stock and ⅓ light cream plus the meadowsweet.


FINISHING & SERVING INSTRUCTIONS
In an amuse-bouche soup plate, place a touch of artichoke pulp, followed by the cooked artichoke base, garnished with a disposable pouch of geranium-scented artichoke pulp. Harmoniously arrange the emulsion all around, then delicately decorate with five or six tagetes flowers.

Krug Grande Cuvée
171ème Édition

Ma philosophie est de respecter les saisons, de travailler avec les produits du jardin que la nature nous offre.

Patrice Vander

Restaurant Les Fresques

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C’est le bouquet ! En 2024, La Maison Krug célèbre l’élégance délicate, la diversité exquise et le potentiel inégalé des fleurs comestibles.

ALL KRUG LOVERS

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Krug Grande Cuvée
Krug Grande Cuvée
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