SUMMER

"BELLE SAISON" VEGETABLE BLANQUETTE
WITH KALAMATA OLIVE CREAM

For 2 to 3 people

  • 6 spring onions
  • 6 small shallots
  • 1 season garlic bulb
  • 6 cherry tomatoes
  • 2 flowered zucchinis
  • 3 poivrade artichokes
  • 2 tablespoons of olive oil
  • ½ liter of whole milk
  • 1 tablespoon of thick fresh cream
  • 2 tablespoons of Kalamata olive cream
  • Fleur de sel
  • 12 sorrel leaves
  • 3 basil branches

Sweat vegetables in salted butter and olive oil for 5 minutes.

Cover in whole milk and simmer in Maho Nabé, with lid, for 15 minutes.

Next, carefully place seasonal vegetables at the bottom of Maho Nabé with slice of salted butter. Add lobster sections.

Next, take Maho Nabé off stove, place on trivet, add sorrel and basil leaves, and let cooking finish in covered Maho Nabé for 10 more minutes. Season with fleur de sel. Add fresh cream and Kalamata olive cream. Serve hot directly from Maho Nabé placed in the middle of the dining table.