Le chef Laurent Pourcel. ML – L. V.
Pour ces fêtes de fin d’année, les cinq chefs étoilés montpelliérains que sont Laurent Cherchi (Reflet d’Obione), Charles Fontes (La Réserve Rimbaud), Guillaume Leclère (Leclère), Daniel Lutrand (Pastis) et Laurent Pourcel (Le Jardin des sens) ont accepté de nous livrer une de leurs recettes préférées…
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 sens (1 star).
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For four people, you will need:
– 4 large shrimps
– 1 half avocado
– 2 button mushrooms
– 1 yellow beetroot
– 6 radishes
– 1 half red onion
– 1 grapefruit
– 1 half kiwi
– 1 orange
– 1 lime
– 1 yellow lemon
– 8 Corsican clementines
– 1 sprig of coriander
– 1 sprig of basil red
– 12 Sichuan peppercorns
– 2 tablespoons of olive oil
Gustatory and visual pleasure. ML – L. V.
For the pickle marinade:
– 100 g water
– 100 g rice vinegar
– 50 g white spirit vinegar
– 20 g caster sugar
– 3 g black peppercorns
– 3 g coriander seeds
– 3 g yellow mustard seeds
– 1 clove
Petits pickles… ML – L. V.
And for advice on preparation and presentation, all you have to do is listen to chef Laurent Pourcel…
Le Jardin des sens, place de la Canourgue, 34 000 Montpellier. Book at 04 99 66 18 18 or on the website hotel-richerdebelleval.com