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Friday, June 28, 2019, Alexandra AVRAM, the brand’s marketing director was live on EUROPE 1 to discuss the LAFONT brand and more specifically the LAFONT 1844 X Louis Marie de Castelbajac collection.
Like an artist, the chef makes a clean sweep and arranges his vegetables, fruits and herbs to compose his work base and his color palette.
The super cucumber Battaglionne from Sicily with its candy taste, the tomato Green Zebra, the nectarine Roussane fresh as the dew, the funny zucchini Trumpet of Albenga that makes children love vegetables, the lemon Verdelli, the sweet onion from Trébons IGP, the yellow currant, and that’s not all, the inventory goes on with purslane, parsley, Thai basil, fennel, oxalis, and the tender geranium shoots picked in a hurry in the next garden.
Then, Pascal Barbot lays out his grass mat on the bamboo mat, and fetches the necessary condiments and spices from his epicurean library, while holding a conversation with his plants.
With the precision of a sushiman, he cuts the vegetables like rare pieces and then arranges the strips with a chopstick, it is a work of goldsmith.
The chopsticks are the extension of the fingers
It is a vegan dish that he plans to put on the menu.
“What’s great about plant-based cooking is that you don’t get bored, you have to go out and find the tastes.”
All the power of the recipe is based on the vinaigrette that only Pascal Barbot has the secret.
He pulls out jars filled with marinades, braised lemon in brine to preserve the slightly roasted notes, onion vinegar macerated for a week, ginger vinegar, chili oil, young sesame oil with a peanut and pine nut flavor, direct from South Korea, carrot pickles put in salt to tenderize them and mixed with a lemon chili paste.
“Without chili, I can’t cook”.
As we observe it, it becomes more and more obvious that this seemingly simple recipe requires a colossal amount of preparation time to achieve this architecture of flavors and textures.
All that remains is to arrange in successive layers, marry the colors, the tender green, the orange notes, the translucent yellow, and finish the painting with a touch of herbs.
Pascal Barbot, born June 7, 1972 in Vichy (Allier), is a French chef with two Michelin stars, whose Parisian restaurant L'Astrance was awarded three stars from 2007 to 2019. His restaurant has also been listed for several years in the 50 World's Best Restaurants, where it was 13th in 2011.
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Friday, June 28, 2019, Alexandra AVRAM, the brand’s marketing director was live on EUROPE 1 to discuss the LAFONT brand and more specifically the LAFONT 1844 X Louis Marie de Castelbajac collection.
When Lafont asked me to create a dessert in line with the brand’s values, I immediately thought of the tiramisu I’m currently working on with Hippolyte Courty, which I reinterpreted for the occasion.
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