Sebastien Roux, natural

“Maitre Cuisinier de France 2019” Sebastien Roux is the best in French art de vivre. This young Parisian has started his career at Scribe then he went on the restaurant Le Pur’* of the Parisian palace Park Hyatt Paris Vendôme and became assistant chief. In 2016, he left Paris for Brides-les Bains to be the Executive Chef of the restaurant Golf Hotel where he has learned how to combine gastronomy and diet. His return to Paris by being promoted Head Chef for both Hyatt Paris Madeleine 5* restaurants – La Chinoiserie and Café M.

A Product lover

In the group where its culinary know-how was reinforced, the Chef Roux is animated by an enthusiastic cuisine.

To him, gastronomy tells a story that combines tradition and respect. He has learned at Hotel du Golf how to master the fundamentals of nutrition. At La Chinoiserie and Café M, he optimizes the potential of every meal. He does not only use fresh and good quality products, but he joins together greed and inner well-being. Sebastien Roux offers a refine cuisine in accordance with seasons where he works with care his hand selected products.

Sebastien Roux’s recipe

At Hyatt Paris Madeleine, Spring is coming to an end. The chef chose to enjoy asparagus for one last time!

Asparagus’ benefits are various. Asparagus is one of the few vegetables that contain vitamins except vitamin E and many minerals. It is also known for his diuretic and anti-inflammatory powers to fight chronic diseases. Usually, eating asparagus is good for the environment because its production is sustainable. However, try to eat seasonal and local as recommended by Less Saves The Planet.

Time to discover his recipe: green asparagus, verbena, Granny Smith apple and herbal sabayon.

Ingredients for 4

• 12 to 16 depending on size (to cook) green asparagus
• 8 green asparagus for shaving
• 12 wild asparagus
• 1 white onion
• 60 g butter
• 1 bunch fresh verbena
• 2 tablespoons (powdered) dried verbena
• 1 Granny Smith apple
• 20 g slivered almonds
• 2 egg yolks
• 1 large handful of rocket
• red beetroot or beetroot sprouts
• 4 pansy flowers
• 1 lemon
• Single cream
• Flower of salt
• White pepper
• Olive oil

Recipe

Step 1 – Preparation

1. Shred the asparagus with a razor or peeler. Set them aside in ice water.
2. Slice all the asparagus trimmings (without the woody texture).
3. Cut the Granny Smith into sticks and set aside in lemon water.
4. Thinly slice the wild asparagus.

Step 2 – Asparagus

1. Écussonner les asperges et couper le bois.
2. Les ficeler en botte par 3 ou 4 asperges.
3. Les cuire 3 minutes dans de l’eau bouillante salée avec quelques feuilles de verveine fraîche. Veiller à garder l’eau de cuisson.
4. Les plonger dans de l’eau glacée pour stopper la cuisson.
5. Les égoutter et les réserver sur un papier absorbant après avoir enlevé la ficelle.

Step 3 – Asparagus coulis

1. Finely chop the white onion.
2. Sweat the onion without colouring with olive oil, add the sliced asparagus, the rocket and moisten with the asparagus cooking water.
3. Leave to cook for 1 minute, blend and pass through a sieve.
4. Cool on ice as quickly as possible and adjust the seasoning if necessary.
5. Set aside in the fridge.

Step 4 – Almonds

1. Grill slivered almonds in the oven set at 180° for a few minutes. It should be lightly golden.

Step 5 – Sabayon

1. In a bain-marie, constantly whisk the egg yolks adding a tablespoon of asparagus cooking water and salt until a “ribbon” is formed.
2. Add about ten finely chopped fresh verbena leaves.
3. Remove from the heat and stop cooking with a tablespoon of liquid cream and the juice of half a lemon.
4. Taste to adjust the seasoning if necessary.
5. Set the sabayon aside at room temperature.

Step 6 – Serving

1. Put the butter in a pan. Once the butter is foaming, add the cooked asparagus, finely chopped fresh verbena and a few spoonfuls of cooking water to make a glaze. Season with salt and pepper.
2. In a salad bowl, mix the asparagus shavings, drained apple sticks, chopped wild asparagus and red arrowroot leaves with olive oil, fleur de sel and pepper.

Step 7 – Presentation

1. Place the glazed asparagus on the plate; carefully put the salad on top and some almonds.
2. Make 3 dots of asparagus coulis.
3. Arrange a spoonful of sabayon along the asparagus.
4. Decorate with the pansy flowers.
5. Sprinkle the plate with dried verbena powder.