His name and face are well known to viewers keen on cathodic culinary contests: Samuel Albert took part in the tenth season of Top chef in the spring of 2019. And on May 8, he won the coveted crown of winner of the M6 ​​show , during a final which saw him face Guillaume, of whom he had become a friend (he had even planned to make him a nice financial gesture). Since then, the Angevin chef, who worked for Joël Robuchon (in Monaco and London), then in Switzerland, Australia, China and Japan, has been a real chef. In November 2019, he opened his own restaurant in Angers called Les Petits Prés. And today he is signing a book, Products from here, ideas from elsewhere, 45 tasty recipes to cook like a chef (Albin Michel) for which he gave us a recipe.

For 4 people. Preparation: 45 min. Cooking: 25 min. Rest: 15 min

Ingredients:

For the sauce:

Make the sauce: boil the brandy and the red wine with the aromatics, add the peeled and roughly chopped garlic and shallot, then the fresh plums. Let reduce by three quarters until obtaining a syrupy sauce. Mix and filter.

Finely chop the tarragon and keep a few whole leaves for garnish. Preheat the oven to 180 ° C.

Peel and cut the parsnips into quarters lengthwise. Brown them in a pan with a little butter, then finish cooking in the oven at 180 ° C for 7 minutes. Once the parsnips (…)

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