Olivier Poels & Stéphanie Le Quellec SEASON 2021 - 202212:33 p.m., August 07, 2022
This summer, chef Stéphanie Le Quellec joins Olivier Poels for a gourmet show around products from our regions, highlighting the women and men who produce them.
They will provide their advice and tips to sublimate them.
Stephanie's Recipe: Frosted Melons for 4 people
Choose 6 small melons
Cut your 4 melons in 2 and deseed them.
Remove the flesh with a spoon but keep the pips to then dry them and add icing sugar on top to caramelize them in the pan.
Then take your two other melons with which you will make your ice cream
Remove stem and skin, and cut into quarters or cubes
Take your pieces of melon and keep them in the freezer in a dish or on a plate.
Make sure that your melons are semi-frozen so that you can then mix them easily.
In a mixing bowl:
Add 1 glass of almond milk: 20-25cl
2 tablespoons of honey
A few verbena leaves
And mix
The mixing will form an ice cream, collect your 4 melons and stuff them in the center with your ice cream
Before putting the hat back on, add the caramelized melon seeds, fresh almonds and verbena sprouts
Chef Glenn Viel's Recipe: Grilled peppers on the barbecue
Take a red pepper
Remove the skin, cut large strips then put it to marinate in olive oil, garlic, thyme, rosemary, a piece of lemon, pepper and 24 hours in the refrigerator
Take your pepper out of the fridge, then put it in foil to grill it on the barbecue