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