Cool version on the Island
Refurbished as a family home by Laura Gonzalez, this address is ideal for enjoying 100% braised cuisine, concocted by Patrick Gaultier, with a view of the Parc de l’île Saint-Germain…
170, quai de Stalingrad, Issy-les-Moulineaux (92). Tel.: 01 41 09 99 99.
restaurant-lile.com
Grilled vegetables
Place a large whole celeriac on the barbecue. Let it cook covered for 30 minutes. Add 8 large green asparagus, slices of oiled aubergines, 4 fennel and 12 thick slices of cooked potatoes. Cook for 30 seconds. Add 2 sucrine lettuces cut into quarters to the grill. Season with olive oil and fleur de sel.
Eggplant with squid
Cut 2 eggplants in half lengthwise. Score their flesh in a grid, oil them. Cut 400 g of squid into thin slices, add 1 tsp. of paprika, leave them to marinate for 20 minutes in a cool place. Cook the eggplants for 20 minutes on the barbecue in papillotes. Sear the squid on a baking sheet and serve with a chimichurri salsa (chopped onion, garlic and parsley, oregano, olive oil, wine vinegar, pepper, salt).
Chorizo mussels
Melt 1 onion and 1 red pepper, chopped, in a saucepan with 1 tbsp. of oil. Cook for 20 minutes over low heat. Set aside. Arrange 2 l of rinsed mussels on a baking sheet. Place it on the embers until the mussels open. Add the onion-pepper mixture and 100 g of chorizo cut into sticks. Serve the mussels with a parsley dressing (olive oil, chopped parsley, salt, pepper).
Apricots with rosemary
Whip 20 cl of liquid cream and 25 g of icing sugar into Chantilly cream. Cut 12 ripe apricots in half, remove the stones. Place them on the grill above the embers for 1 to 2 minutes. Serve them with a quenelle of Chantilly cream, sprigs of fresh rosemary and crumbled shortbread.
Chic version at the Ritz
In fine weather, we will be able to enjoy luxury grills in the palace garden every weekend. A great idea from Michelin-starred chef Nicolas Sale.
€85 for the starter/main course/dessert menu on Saturdays and Sundays.
15, place Vendôme, Paris-1er. Tel.: 01 43 16 30 30.
ritzparis.com
Red mullet with argan oil
Have them cleaned by your fishmonger. Marinate them for 1 hour in 20 cl of olive oil, 10 cl of argan oil, 1 tbsp of dried fennel seeds and 1 tsp of anise seeds. Place the red mullet on a grill covered with aluminum foil. Cook them quickly over the embers, 3 minutes on each side. Serve them with a salad of fresh fennel passed through a mandolin.
Veal chops with citrus fruits
The day before, marinate 2 nice veal chops in olive oil flavored with organic mandarin and lemon zest, as well as fresh verbena leaves. Sear the chops for 3 minutes on each side, then raise the grill to finish cooking for 2 to 3 minutes over a lower heat.
Pineapple with Espelette pepper
Clean a Victoria pineapple before cutting it into 3 cm thick slices. Place them for 2 minutes on each side on a grill over the embers. Sprinkle them with freshly ground Espelette pepper and serve them warm with a scoop of vanilla ice cream.
All recipes are for 4 people
