Hélène Darroze may be one of the best female chefs in the world, but that doesn’t stop her from cooking tasty, simple dishes when she’s at home. And she proved it once again in recent weeks as she enjoyed a few days in her native Southwest. On vacation in the Arcangues region, the chef shared her gourmet finds and other everyday creations with her Instagram subscribers on a daily basis. Pork chop and fries with duck fat, roasted duck breast with fennel seeds, parmentier of braised beef cheek and Jerusalem artichoke, sea bass in a salt crust and leek fondue, Neapolitan babas soaked in rum and syrup with fruits of passion… Hélène Darroze made her fans salivate with dishes, each more appetizing than the next.
A dish that honors a Spanish burrata
Among its succulent recipes, femina.fr has spotted a dish that is particularly easy and quick to make. To be savored as a starter or as a main course, it celebrates a product made by a small company in Bilbao, Spain: the burrata Biribil. If you have no plans to travel to Spain soon, you can easily replace it with a burrata bought in a grocery store or from an Italian caterer. For this recipe with surprising flavors, Hélène Darroze first confers a few slices of pumpkin in the oven. The chef does not explain her method, but as with any vegetable, you can brush the pumpkin slices with a honey-olive oil mixture before baking for about 30 minutes. Once candied, just add a little balsamic vinegar, olive oil, fleur de sel, pepper and a few cilantro leaves. At table !
Also to discover: Hélène Darroze unveils her 5-ingredient Sunday gratin dauphinois recipe