Olivier Poels & Stéphanie Le Quellec SEASON 2021 - 202212:40 p.m., August 14, 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.

Stéphanie's Recipe: La fideua (Derived from paella made with noodles) 

  • Saute chopped white onions, sweet onions, a clove of garlic, a few pieces of chorizo ​​and cuttlefish in a pan  

  • Add the dry pasta with the olive oil in a hollow pan (count 70 grams of pasta per person) 

  • Add a broth of fish, shellfish, and decorate it with saffron and squid ink  

  • You will need about 1 L of broth for 4 people with a bouquet garni.

    (Cooking time: 25-30 minutes)

  • Add some mussels, prawns, and a lobster  

For the

Aioli

recipe  :  

  • Take a peeled clove of garlic passed through the pestle and mount it in olive oil  

Chef Christophe Saintagne's Recipe: Eggplant Caviar

  • Take eggplants and grill them in the oven, remove half of their skin and then mix them  

  • Add taimi sesame paste to your blender with a little garlic, cream cheese and salt.

    (You can also add lemon, vinegar, spices or even fennel seeds) 

  • Let your mixture cool   

 For the artichokes:

  • cook your artichokes whole, then remove their leaves after cooking to blend them.

    Add lemon, vinegar, spices or even fennel seeds to your blender