Les vergers boiron red pepper foamSavoury recipe
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 ...
- 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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