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Cooking Recipe Video : Dirty dish from Susan's garden

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Restaurant: Chez Bruno

Chef: Clement Bruno

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 4/ 5 - 9 votes - 44,211 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
20
Cooking recipe Search Tags:
 Dirty dish from Susan's garden Dirty dish dish from from Susan's Susan's garden garden
Recommended wine with the dish:
Cote de Provence rose Chateau de Rasque
Difficulty level:
Cooking recipe viewed:
44,211
Cooking Recipe Preparation time
  • Preparation time: 20 minutes
Cooking Recipe Ingredients
  • 2 small Batavia (salad)
  • 3.5 oz. corn salad
  • 1 bunch of radish
  • 4 violet artichokes
  • 4 young carrots
  • Some very thin string beans
  • Olive oil and balsamic vinegar
  • 3.5 oz. fresh summer truffles
  • Some wild asparagus
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Prepare a salad bed on four serving dishes.
  2. Put the radish on top of it.
  3. Cook the carrots, string beans and asparagus.
  4. Mince the artichokes and saute in a pan with olive oil.
  5. Once cooked, place the vegetables on the salad.
  6. Sprinkle with some drops vinegar and grated truffle, not only on the salad, but also on the edge of each dish, so to give the dish a rather “dirty†look (as the name indicate). Do the same with the pepper, Guerande salt and oil.
Restaurant
Name:
Chez Bruno
Phone:
+33 4 93 85 93 93
Website:
www.restaurantbruno.com
Address:
N/A
City:
Lorgues
Country:
Fr
Overview:
"When talking about Provence, images from ochre-colored facades, singing grasshoppers and the smell of lavender fields come up. At the heart of the Var, the Nice region, Clement Bruno has created one of the best restaurants in France - a place that is often frequented by other star-chefs like Bocuse, Troisgros, Ducasse, Verge and Loiseau. In memory of his grand-mother, Mariette, Bruno has dedicated his restaurant to the black diamond. After having spent 7 years with Ducasse and Lenotre, the Chef Dominique Saugnac now prepares spontaneous dishes and plays with simplicity."
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