NEORESTAURATION
The Seasonal Creation - Grapes
IN SALAD
By Baptiste Renouard, Ochre, 1*,
Rueil-Malmaison (92)
For this starter, the Chef pairs fresh white grapes with wax beans, accompanied by celery, finely chopped watercress, and dandelion leaves. I wanted to work with grapes from vine to fruit. I created a sorbet made with champagne lees and burnt vine shoots, allowing me to play with acidity and smokiness, explains Baptiste Renouard.
The grapes bring sweetness, the wax beans add roundness, the watercress introduces peppery notes, and the dandelion leaves provide bitterness. A salad where flavors unfold like the landscapes of a vineyard.
By Baptiste Renouard, Ochre, 1*,
Rueil-Malmaison (92)
For this starter, the Chef pairs fresh white grapes with wax beans, accompanied by celery, finely chopped watercress, and dandelion leaves. I wanted to work with grapes from vine to fruit. I created a sorbet made with champagne lees and burnt vine shoots, allowing me to play with acidity and smokiness, explains Baptiste Renouard.
The grapes bring sweetness, the wax beans add roundness, the watercress introduces peppery notes, and the dandelion leaves provide bitterness. A salad where flavors unfold like the landscapes of a vineyard.