«I want people who come here forget their worries and come back with a smile”.
Yoann Bourdais, chef du restaurant Le XII de Luynes cooked a lovely tapas around the Loire Valley asparagus and smoked carp, accompanied by a local wine, Argilo du Domaine de Veilloux.
A nice idea tonight’s cocktails!
– smoked fish : carp (for example)
– small peas
– coconut milk
Peel the asparagus like carrots and cook them in water. Then cut them and wrap them in smoked fish, our local carp in this case. Bread everything by rolling the wrapped asparagus in potato (or corn) starch and then into the egg white, and finally in breadcrumbs. Fry everything.
At the same time prepare the small peas espum. Cook the peas in salted water. Sweat the lemongrass and ginger in olive oil and deglaze with coconut milk. Add the peas to prepared coconut milk. Mix/blend everything and then put the mixture in a siphon.
Garnish with basil leaves.