3-melon gazpacho, breadstick wrapped in beech-wood duck

Savoury recipe
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3-melon gazpacho, breadstick wrapped in beech-wood duck
Lionel Lallement

Lionel Lallement

Chef
Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...
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  1. 3 – MELON GAZPACHO

    Ingredients

    • Sandwich bread - 300 g
    • Sherry vinegar - 70 g
    • Salt and pepper - QS

    Soakcrustless bread in vinegar. Add all ingredients in a hermetic container except the olive oil.

    Let sit for 12 hours in the refrigerator.

    In a mixing bowl, emulsify with soaked olive oil, sieve, salt and pepper to yourtaste.

    Serve once mixed.

     

  2. PRESENTATION

    Oncemixed, fill the small Vodka-like glasses with Gazpacho and trickle over somepistachio olive oil. On top of the glass, place a breadstick upon which you’vealready rolled up some thin slices of beechwood-smoked duck.

    Seasonwith Fleur de Sel and pepper mill.

    Servevery chilled.

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