They are less than 30 years old and they are shaking up the culinary scene. Every day this week, a young chef offers a recipe (starter, main course or dessert) that will awaken our festive meals.
When a young chef of Anglo-Saxon descent reappropriates one of the abused classics of French cuisine and dresses it in his party clothes, the result is a contemporary and deliciously regressive dish at the same time.
Thus roasted endives with truffled mortadella and their cheese béchamel with spices imagined by Thomas Graham, who took over, at the beginning of 2020, from Manon Fleury at the head of the kitchens of Mermoz, a neo-bistro in the west of Paris (8 arrondissement) .
Read alsoThe 20 best restaurants of 2022 in Paris
“Everyone has bad memories of endives with ham bathed in unsavory sauce in the canteen. At Mermoz, we just take pleasure in transforming unloved dishes into cool stuff!”
laughs the 29-year-old chef with a slight accent.
This comforting recipe, to be made strictly with endives from the open ground, preferably…
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