Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product Advantages
- A great classic of French gastronomy to match all your recipes!
- A gratinated look right out of the oven
- Simplified preparation and controlled costs thanks to individual portions
Recipe Steps
Step 1
Reheat the gratin in a professional oven for 20 minutes at 180°C.
Step 2
Using a circle, place the slices of porcini mushrooms cut with a mandolin on the plate.
Step 3
Season the carpaccio with walnut oil, spring onion, baby greens, fleur de sel and freshly
ground pepper.
Step 4
Place the gratin in the centre of the carpaccio.
Chef’s tip
Use a seasonal mushroom (e.g. brown mushroom, boletus…) to make this recipe all year round.
