This May 11, hundreds of thousands of employees will return to work all over France. To brighten up their lunch break, while the restaurants are still closed and the company canteens are reopening in drops, we asked Anne-Sophie Pic, Éric Frechon and Julien Duboué to imagine three simple lunch baskets to carry out and transport. These three chefs have proven themselves on their starred tables and in their bistros, but also in take-away sales, with Daily Pic for the Valentinoise (Valence and Paris), Rémoulade for the chef at Bristol (Paris) and A Mia, Corn 'r or Boulom for the Landais (Paris).
Anne-Sophie Pic's menu
STARTER: Endive millefeuille and tuna with capers
endive millefeuille and tuna with capers from Anne-Sophie Pic. Mickael Roulier
Ingredients (for 1): 1 chicory, 50 g of canned tuna, 50 g of sweet butter, 1 tsp. to s. capers, black balsamic vinegar, salt and pepper.
Thin and wash the endives; drain, gently wring and set aside the clean leaves. Coarsely crumble the tuna. Cut it
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