Sometimes the simplest things are also the best. With these tasty recipes and his taste for local products, Pierre Augé has been able to give back their letters of nobility to the star ingredients of the South of France. With ease.
Excellence and conviviality in the kitchen
It is not because he is one of the best known chefs of his generation that he has taken the big head. At 37, Pierre Augé is a star on the small screen. The fault of his participation in several TV shows ("Top Chef" and its declination special winners "The Shock of Champions") halo of success. Today, the chef took over the family torch in Béziers , in a restaurant renamed the House of Petit Pierre ... In his 2 nd book, he shares recipes of everyday life for various contexts (family, lovers, veggie ...) with sincerity and humility, not to mention a bit of fantasy. We love his childhood winks (he slips Honey Pops on baked bananas or revisits the Snickers in a glass ...) to make young and old salivate.
5 tips from Top Chef
Chef tips? We do not say no! In his book, five simple and effective ideas have been found to boost his daily recipes:
- I tweet the guacamole recipe by adding another exotic fruit: the kiwi. I blender the flesh of 1 avocado and 1 kiwi, then I add a drizzle of olive oil and I rectify salt, pepper and lemon juice according to taste. Green and lively!
- I roast the whole celeriac , stung with sticks of cinnamon and liquorice, like a hedgehog. It cooks well 1:30 at 170 ° C on a bed of coarse salt. It is served either in quarters, or by cutting a hat and digging with a spoon: with melted butter, it is a delight.
- I renew with the Floraline of our childhood. Sequence nostalgia with this specialty cereal (95% wheat, 5% tapioca) ... For a small or big greedy: I cook 3 min in the microwave 50 g of Floraline with 20 cl of milk, 1 branch of thyme and garlic. Then I mix with a touch of butter and cream, 1 egg yolk, salt and pepper ... Mmmh!
- I prepare breaded mozzarella waffles . I cut a ball of mozza in half and pass each half in flour, beaten egg whites and breadcrumbs. I let it dry for 10 minutes, then iron them in the same order. Hop, a waffle baking 2 min and enjoy, plunging them in pesto.
- I create a hot chocolate-bergamot drink . Tea or chocolate? No need to choose, we mix both: I heat 40 cl of whole milk and 110 g of dark chocolate and, when the drink is homogeneous, I infuse 1 sachet of tea Earl Gray 10 min. I take off the bag, I heat again and I mix with a blender plunging ... Quick, a slice of bread!
To read "Simple & fresh" by Pierre Augé, Philippe Vaurès Santamaria photos, 112 p., € 19.90, Alain Ducasse editions.
