Put away the crisps and peanuts, it’s Chloé Charles who prepares the aperitif. And it will send heavy!
This Saturday afternoon at Taste of Paristhe former candidate for season 13 of Top Chef presented a recipe in master class “for a fresh and light aperitif for the arrival of fine weather”: a gravlax of white fish (from the sea bass) marinated with gin and maceron (a pepper to grind at the last moment) on a blinis covered in yoghurt. Add fleur de sel and lemon juice and you’re done. “The goal is not to smell the alcohol, but to lightly roll the fish in it, for about twenty minutes, in order to obtain a beautiful aroma that will give it even more freshness, assures the chef at 20 minutes. The yogurt further reinforces this freshness by bringing a touch of acidity that the cream, which is richer, would not offer. »
A small shot of gin
True to its locavore values, Chloé Charles has teamed up for the occasion with the French gin brand Anaë. So much so that she takes the opportunity to accompany her small plate with a shot of the brand’s gin in order to obtain the perfect match. And it is true that it goes well!
Through this master class, Chloé Charles simply wanted to uninhibit the aperitif. “Of course it will never be as easy as opening a bag of chips, but I wanted to show that it really is not difficult to prepare something quite cool, good and convivial. “Like what she does at The girlfriendthe first address that the chef opened a few months ago at 25 rue Sedaine in Paris, a kind of anti-restaurant that resembles her where you can “eat well standing up, drink well seated, have an aperitif, rediscover, celebrate a victory, varnish things, laugh out loud and choose your music…” Nice menu.