Portraits of chefs. Amandine Chaignot, palaces to her own kitchen

During the first confinement, Amandine Chaignot told franceinfo how she had come to the aid of her loyal producers, turning the room of her restaurant Pouliche into a grocery store for the locals.

Solidarity is not a vain word for this chef who did not really have a childhood vocation for cooking. Amandine just got a taste of the truth from her mom who was working in a research universe. But we ate well at home: vegetables from the garden, meat from the butcher and always ultra-fresh products.

And the young girl hesitated between several trades, even starting to study pharmacy, she is a place in the kitchen almost by chance, in a pizzeria, a kitchen that now expresses double, in Paris. A traditional entrée-plat-dessert formula at Café de Luce and a covered formula for all Pouliche creations.

Amandine Chaignot has spent many years in the palaces of most of the names of gastronomy such as Ducasse, Piège or Alléno. Palaces where she led entire brigades. The atmosphere is less fast, more concentrated in the Café de Luce kitchen in Montmartre, where Amandine has prepared to offer you a seasonal vegetable, asparagus, accompanied by hard-boiled eggs and fresh herbs in all kinds.

Ingredients for two :

Twelve beautiful green asparagus, 2 liters of water, 30 g of salt, 4 eggs, 50 g of fresh cream, olive oil, herbs of your choice (chervil, parsley, mint, lemon balm, tarragon, etc.)

Preparation :

Prepare the asparagus by removing the leaflets and tapping on the bottom of the stem.

Boil a large saucepan of salted water. Dip the asparagus for 3 minutes to scald. Spend 10 seconds in a cold water bath, containing ice cubes. Place them on absorbent paper.

Cook the eggs for hard-boiled eggs. Pass them under cold water and peel them. Pass them whole with a cheese grater (or mash them through a sieve) to make small filaments.

In each plate, put two nice tablespoons of fresh cream in the bottom. Garnish with the filaments of hard-boiled egg whites and yolks. Add the herbs of your choice. Apply six green asparagus and sprinkle with a drizzle of olive oil.

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