“I brought back mimosa flowers and pine needles from the Bassin d’Arcachon”, announces Claire Vallée. The vegan chef, the first to be awarded a star by the Michelin Guide, is about to prepare for readers of 20 minutes one of the signature dishes of his book Non-animal origin (ed. Chêne): a plate called “Spring”, delicate and colourful, made of strawberries and asparagus in all their forms with pistachio and chlorophyll tuiles and a grilled grapefruit pomegranate vinaigrette. A recipe whose five parts are to be discovered on video, with a new one every day between April 17 and 21 in the new Tempo section of the site of 20 minutes.
The recipe in the end is therefore a bit long, because it requires preparing each of the ingredients, but you can skip steps, as shown in the Claire Vallée videos. The main thing is to have fun while respecting the seasons. So we’ll start this Monday with the preparation of the strawberries.
Its ingredients
For 4 people: 450 g of strawberries, 50 g of mimosa flowers, 5 g of salt, two handfuls of dry pine needles.
Its preparation
For the condiment to be prepared at least 48 hours before: Stalk and clean 250 g of strawberries as well as the mimosa. Cut and mix strawberries, mimosa and salt in a scalded glass jar. Close the jar tightly and wait at least 48 hours at room temperature.
For the smoked strawberries with needles, grill needles in a safe pan, place 100 g of strawberries on them. Finish by sprinkling them with a pinch of fleur de sel. Reserve another 100 g raw cut strawberries. Among them, you can also put some in the oven, so as to mix the consistencies and the tastes.
The rest of the recipe, namely the chlorophyll papadum tiles, will be presented tomorrow.