Apr 15, '20

Spring on the plate

Some of my favourite, mainly Provençal dishes and tarts, prepared by Richard, the head chef of 104 restaurant in Notting Hill (who used to work at Anne Sophie Pic 3* in Valence), and who does take away now.

"Tarte fine aux tomates Marinda"
“Tarte fine aux tomates Marinda”- pâte feuilletée, tomato compote, thyme, Kalamata olives and thinly sliced Marinda tomatoes
"Tarte fine aux tomates Marinda"
“Tarte fine aux tomates Marinda”
Asparagus with Hollandaise sauce
Asparagus with Hollandaise sauce
Hollandaise sauce
Pissaladière - white sourdough bread, shallot Lyonnaise, Santoña anchovies and pitted black olives
Pissaladière – white sourdough bread, shallot Lyonnaise, Santoña anchovies and pitted black olives
Pissaladière - white sourdough bread, shallot Lyonnaise, Santoña anchovies and pitted black olives
Pissaladière – white sourdough bread, shallot Lyonnaise, Santoña anchovies and pitted black olives
Petits farcis- Provençal style stuffed vegetables (vegetarian)
Petits farcis- Provençal style stuffed vegetables (vegetarian)
Lemon tarte- pâte sucrée, unwaxed Italian lemon filling, glazed with white sugar
Lemon tarte- pâte sucrée, unwaxed Italian lemon filling, glazed with white sugar
Tarte amandine aux poires (inspiration from my favourite restaurant in Paris Le Duc
Tarte amandine aux poires (inspiration from my favourite restaurant in Paris Le Duc
"Tarte aux fraise Gariguettes" -pâte sablée, crème diplomate, Madagascar vanilla, Gariguettes strawberries
“Tarte aux fraise Gariguettes” -pâte sablée, crème diplomate, Madagascar vanilla, Gariguettes strawberries
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