New Wellness Menu by Clarins with balanced summer flavours and a focus on the vegetable garden.
Doctor Olivier Courtin-Clarins and the new Executive Chef of Le Bar Long, Quentin Testart, are offering a colourful, locavore vegetable recipe for the summer, an ode to peas.
For the occasion, they have come up with a fine pea tart flavoured with a pesto of Swiss mint pods – a rustic and fresh variety of mint grown in France -, tangy with lemon, a nod to Eau Extraordinaire. It is served with a sweet goat’s curd and a salad of pea shoots. A fine tart with a singular composition. The nicely serrated pastry is transformed into a sweet almond pastry to recall the sweetness of the vegetable, the salt is partly replaced by the salty and smoky notes of haddock slipped in as a seasoning. For a touch of pep, the lemon is used as a gel and coats this spring bouquet. Worked in their entirety from the pods to the sprouts, the peas reveal all their facets of taste and texture.
“We often forget to use peas in different ways. However, on the one hand, this allows us to cook responsibly by not throwing anything away, but also to discover the flavours of peas in a different way. Each part brings its own special touch. The pods give a very vegetable flavour to the pesto, and they can also be used to flavour a neutral oil. As for the sprouts, I appreciate the crunchiness and freshness they bring to the plate as much as their fresh pea flavour. They are also very rich in nutrients like most sprouts.” Dr Olivier Courtin-Clarins.
For dessert, the lemon-ginger Pavlova takes centre stage. A meringue without animal ingredients, sweetened with blond vergeoise and sublimated by a lemon sorbet and a lemon gel with al dente candied lemon and fresh ginger. A fresh dessert which Doctor Olivier Courtin-Clarins and Pastry Chef Quentin Lechat wanted to push the flavours.
Informations & Réservations :
Available every day from 12:00 to 6:00 pm at Le Bar Long
Price : 72€ per person (including a detox juice, main course and dessert)
Email: paris@raffles.com
Tel: +33 (0)1 42 99 88 00
en ▼
