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
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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