In our new series, EW eats with, the Restauranteurs deliver their know-how in easy to follow recipes to ensure your dining in is the new going out.
This week, The Restauranteur – Three Michelin Star Chef Yannick Alléno, culinary consultant at One&Only The Palm
This week, Three Michelin Star Chef Yannick Alléno – who is a member of the exclusive circle of the greatest chefs of the world and whose name is engraved in the culinary gastronomy of innovative cooking – shares one of his coveted childhood recipes with EW.
Chef Alléno’s love for cooking dates back to his childhood years, helping out in the kitchens of his family’s bistros amongst different suburbs of Paris.
At the age of 15, Alléno began learning under various chefs around Paris, eventually falling under the leadership of Louis Grondard where he found maturity and drive for cooking.
Alléno has gone on to become one of the best chef’s in the field, now holding two restaurants with three Michelin stars – Alléno Paris, which he opened in 2014, and Pavyllon in 2017.
Expanding his threshold past just Paris, Alléno has taken French cuisine with him all over the world, particularly in Asia and the Middle East. He is now the culinary consultant at One&Only The Palm’s three captivating restaurants: STAY, 101 Dining Lounge and Marina and ZEST.
However, the world renowned chef has never forgotten the French routes of where he came from in Puteaux, a suburb of Paris. With that, Alléno has shared a hearty soup dish from his childhood which is perfect for you to whip up this weekend.
Chef Alléno’s Childhood Soup, serves four
Ingredients
- 3 Agria potato
- 1 leek
- 1 carrot
- 1/2 celery root
- 1 white onion
- 100g beef pancetta
- 5cl olive oil
- 8 baby potatoes
- 200g Saint-Nectaire cheese
- 1 country bread
- 5l chicken or vegetable stock
- Salt and pepper to taste
Method
- Clean, peel, and cut in two the Agria, the carrot, the onion, the leek, and the celery.
- Cut the beef pancetta in four pieces, keep some fat for the following of the recipe.
- Sear the pancetta in a casserole dish, add the vegetables, add the stock and cook for three hours slowly with a lid.
- Strain the soup.
- Crush with a fork the carrot and the celery.
- Cook the baby potato in boiling water and peel.
- Make 1cm slices of bread and toast them with a toaster or inside an oven at 160 degrees for 5 minutes.
- Cover the toast with the fat and the crushed vegetables and display inside a bowl plate.
- Reheat the baby potato with some soup then add slices of Saint-Nectair cheese on top.
- Boil the soup and serve.
