Chef Stéphane Coco from the Robuchon’s Club House, Café and Grill presents : courgette brochettes !
Chef Stéphane Coco : Ambassador of the Less Saves The Planet movement, Chef Stéphane Coco is back once again to treat us with a recipe for courgette brochettes that are good for the environment and your health! Since his beginnings as a chef in the Reuilly Diderot barracks in Paris, Chef Coco has never stopped growing, evolving and dazzling all of his customers. He is now at the head of three restaurants: the Club House Robuchon Rabat, the Café Robuchon Rabat and the Grill Robuchon Rabat. He will soon take over the reins of the first Joël Robuchon’s Atelier in Morocco!
Chef Coco loves Aïkido, Cinema and travelling but he will tell you himself, his greatest passion in life: cooking.
A look back at the amazing career of Chef Stéphane Coco
The Chef likes to share his passion for cooking with his customers and his brigade. And this can be seen by the scale of his professional responsibilities: banquets for 500 people for the caterer 2L La Pierre, supervising a brigade of 55 to 75 people for the kitchens of the Metropole Monte-Carlo hotel or taking care of 180 to 350 clients for the “Zebra Square” restaurant in Monaco.
Chef Stéphane Coco likes to push his limits and his curiosity allows him to reinvent himself and to elaborate ever more surprising menus! Initiation to ice and vegetable carving, the Chef has more than one string to his bow and continues to amaze us.
It should come as no surprise that Chef Coco has worked for some of the best hotels in the world. He was Assistant Head Chef at the Metropole Monte-Carlo Hotel when it was voted “Best Hotel in the World” by Leading Hotel of the World in 2010. After 12 years in the Monegasque hotel, the French Chef moved to Switzerland where he obtained the position of Chef des Cuisines at the Chandolin boutique Hotel. He stayed there for 3 years and the hotel was voted “Best Hotel in Europe” in 2019.
In the meantime, the Chef was in charge of several prestigious outlets for Joël Robuchon’s Atelier. And it is in 2019 that the Chef sets down his luggage and becomes the Executive Chef of Atelier de Joël Robuchon Morocco in 2019. Chef Coco continues to flourish in the kitchens of the Atelier. However, this does not mean that the Chef has decided to stop there. Future projects such as the Deli Robuchon Marrakech or the opening of the Joël Robuchon Morocco Rabat and Marrakech Atelier are all planned for 2023.
And for our greatest pleasure, Chef Coco presents us today with his recipe for courgette brochettes.
Chef Stéphane Coco’s vegtable choice : the Courgette, good for your health and the planet
Ingredients for 2
- 3 pc courgettes
- 1 teaspoon turmeric
- 0,1 gr barbecue sauce
- 0,03gr roasted peanuts
- 0,03gr fried onion
- 6 basil leaves
- 0,03gr ginger
- 0,05gr olive oil
- Qs salt
- Qs pepper
- Cut the courgettes in half and cut the inside so that the olive oil penetrates
- Insert a skewer on each end of the courgette half
- Add salt and pepper, olive oil, turmeric
- Cook on the barbecue for 6 minutes
- 0,1gr white vinegar
- 0,2gr red wine vinegar
- 0,15gr ketchup
- 0,2gr sugar
- 0,1gr browned ginger
- In a saucepan make a dry caramel with the sugar
- Deglaze with the vinegars and reduce by half
- Add the ketchup and reduce further.
- Add the ginger and strain.
Dressing the brochette
- Once cooked, add the three courgette skewers to the plate
- Add the ginger, barbecue sauce, fried onions and peanuts
- Finally add the basil leaves as a garnish.
The environmental benefits of the courgette
Courgette consumes a lot of water (5 litres per plant) but its carbon footprint is low at 0.62 kilograms of CO2 emitted. Moreover, courgettes are full of water, which means that we drink less water.
Its local production further reduces CO2 emissions into the environment because the transport distance is reduced.
It is rich in vitamins, fibres and minerals. All this strengthens your immune system, your vision and contributes to your digestive well-being.
Enjoy your meal!
L’Atelier de Joël Robuchon Rabat Maroc
KM 10, avenue Mohammed VI, The Ritz Carlton Rabat Route des Zoers Souissi
+212 662 08 02 67
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The preservation of clean water and access to it for all is at the heart of Less Saves The Planet’s commitments. You can now read Chapter 4 SAVING WATER AND THE EARTH from our book Less Saves The Planet available for free. The entire book is also available on our website.
Our AquaChefs section in our magazine represents this commitment. Through our articles, many Chefs have shared tips and recipes to promote healthy eating, good for the planet, without waste and especially low in water consumption.
See you soon for our next article!