Les vergers boiron red pepper foam

Savoury recipe
Florent Gérardin

Florent Gérardin

He started his career in La Rochelle (France) in one of the regional gastronomic references, the Restaurant of Richard & Christopher COUTANCEAU (two Michelin stars since 1986). He also worked for ...
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    • Frozen vegetable purée 100% : Red pepper - 700 g
    • Espuma stabilizer - 85 g
    • Marinated white anchovies - 1000 g
    • Bacon - 200 g

    Mix purees with Promousse using a hand blender and allow to set. Use whipping creamsiphon. Mix crispy, dried bacon into a powder and sprinkle over 2 anchovy filletslaying on a Chinese soup spoon. Cover with red pepper foam

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