Purple artichokes, candied kombu avocado mousse, iced ribot milk

Sébastien Méhaux | 5/16/23

Chef Sébastien Méhaux of L'Émoi de Mets restaurant shares his recipe for purple artichokes, served with a kombu confit avocado mousse and glazed ribot milk.

Serves 6

Preparation time: 25 min

Cooking time: 15 min

Standing time: 2 h 10 min

6 small, very fresh purple artichokes
Juice of 1 lemon
3 organic avocados
100 g carrot tops
10 cl grapeseed oil
25 cl ribot milk
50 g puffed buckwheat (available in Asian grocery stores)
100 g kombu confit (available in good Asian grocery stores)
250 g liquid cream
semi-salted butter
olive oil
salt and pepper

Chef's words:

This plate represents my cuisine, which blends Breton products with a Japanese touch. The idea is to blend the strength of seaweed and artichoke with the sweetness of avocado. The acidity of the ribot milk "awakens" the ensemble. The oil of the leaf tops adds a very vegetal, chlorophyll-like touch.

1 - Season the ribot milk with salt and pepper, pour onto a baking tray and freeze for 2 hours.

2 - Prepare the artichokes, sprinkle with lemon juice and keep 8 to 10 cm of stem. Cook gently in semi-salted butter and olive oil for 10 to 15 min. Season with salt and pepper and keep warm.

3 - Infuse the cream with the candied kombufor 10 min, strain and set aside.

4 - Blend the avocados with the cream. Place the guacamole in a siphon, gas 2 times and keep warm at 60°C.

5 - Blend the washed and driedcarrot tops with the grapeseed oil for 5 min. Filter and set aside.

6 - Scrape the glazed ribot milkwith a fork to obtain a granita.

7 - To serve: place the avocado mousse with candied kombu in the center of the plate. Place the warm artichoke on one side. Sprinkle with puffed buckwheat. Drizzle the haulm oil around the plate. Finally, pour the glazed ribot milk over the whole plate. Serve immediately.

These recipes might interest you

Easy

Roast vegetables with seaweed

In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.

Read

Easy

Marinated salmon with beet pulp

Two marinades are required for this recipe by chef Luc Trochon: one for the salmon and one for the beets, using pepper, pink berries, coriander seeds and sesame oil.

Read

Lemon tea cake

An exceptional pastry chef, Eddie Benghanem has been officiating for some fifteen years at the Gordon Ramsay restaurant in the majestic Waldorf Astoria Versailles - Trianon Palace. Taken from his recipe book published in 2024, this cake recipe blends the flavors of lemon and tea.

Read

Easy

Chicken & quince, gochujang-kimchi condiment

In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.

Read

Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.

Read

Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.

Read