Vegetales de temporada cocidos en un caldo aromático con aromáticos limpios, un homenaje al enfoque vegetariano de Alain Ducasse.
⭐Inspired by Alain Ducasse · 🇫🇷 FranceAlain Ducasse es el chef vivo más reconocido en el mundo, con tres estrellas Michelin en múltiples ciudades.
Sirve 4
Heat the olive oil in a wide cocotte or shallow Dutch oven over medium heat. Add the potatoes and carrots and turn to coat. Cook 4 minutes until just starting to colour at the edges.
Add the fennel and pour in the stock. Tuck in the thyme and rosemary. Cover and cook gently for 15 minutes until the carrots and potatoes are nearly tender.
Add the courgettes, peas and broad beans. Cover and cook 8 more minutes — the vegetables should be tender but still vibrant in colour.
Remove the woody herbs. Season with Maldon salt and several cracks of black pepper. Drizzle generously with extra olive oil. Scatter abundantly with fennel fronds and chervil.
Bring the cocotte directly to the table. Each diner serves themselves into shallow warm bowls. The cooking liquid should be enough to spoon over but not flood the vegetables.
Use the best olive oil you have — this dish is essentially a showcase for it.
Cut each vegetable to highlight its natural shape — carrots whole, fennel in wedges, courgettes in batons.
Don't overcook — bright colours and slight bite are essential.
Spring Version: substitute asparagus, baby leeks and fava beans.
Autumn Version: substitute roasted butternut, wild mushrooms and Brussels sprouts.
Best the day it's made. The vegetables lose their bright colour overnight.
The cocotte (cast-iron casserole) tradition runs deep in French country cooking. Alain Ducasse's vegetable-led approach broke decisively from fine-dining tradition in the 2010s and is now widely emulated.
Alain Ducasse's cooking philosophy: distil dishes down to the essential ingredient. Showcase the vegetable, fish or meat — don't bury it in technique. It's a Mediterranean-leaning, vegetable-forward approach that has shaped global fine dining since the 2010s.
Slightly — the slower vegetables can be partly cooked, then finished with the quick vegetables just before serving. Don't fully cook ahead, or the colours will dull.
In 2014 he relaunched the Paris flagship with a 'naturalité' tasting menu built around fish, vegetables and grains, declaring meat-heavy fine dining out of step with how people should eat in the 21st century. The decision was hugely controversial and influential.
Ratatouille is more concentrated and stewed — the vegetables break down into a unified mass. This cookpot keeps each vegetable's identity, shape and bite. The cooking is gentler and the seasonality more dictated by what's at peak.
Yes — layer the ingredients (slow vegetables on the bottom), cover and cook on LOW for 3 hours. Add quick vegetables in the last 30 minutes.
Por porción (380g) · 4 porciones totales
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