Tag Archives: Alain Passard recipe

Alain Passard’s leek, grape and nut salad

Today our blog has one year. My how things have changed in just one year! We have recently moved from Montpellier to Bordeaux (wine country). So this last month has been very very busy. Yohann has started a Ph.D and I have finished my bachelor’s in law and I am currently enrolled in a graduate program. Even though we miss sunny Montpellier and it was difficult to leave all our friends we are excited for this new adventure. Many material things have changed but  things aren’t all that different: we are still cooking healthy food and inventing new recipes. Today’s recipe isn’t one of our creation but reflects our idea of cooking: healthy, seasonal and local. It is once again our favorite chef, Alain Passard, who invented this amazing recipe that is so quick, healthy and absolutely delicious. I really don’t know how he does it! I mentioned in a previous post that Passard likes his recipes to reassemble a painting. His theory: if it grows in the garden at the same time and has like colors, you can’t go wrong! You can tell by the colors you find in his recipes’, here it is white, green and brown tones. But sure to watch the video here, it always helps to have a visual aid.

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Alain Passard’s “Poulet au foin” (Chicken cooked in hay)

We are back from our vacation in l’Ariege. Every year we visit Clotilde’s aunt, Tiny, in her summer home.  We are always warmly welcomed and treated to the local products and great conversation.  It is a lovely region with magnificent landscapes. In France meals are more than a moment when you fill up on your energetic needs. They represent moments in the day in which you sit together to share and converse. To honor such occasions, we decided to try a “poulet au foin” (chicken cooked in hay). We followed Alain Passard’s chicken recipe.

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Alain Passard’s string bean and peach salad

With summer in full swing here we have decided to share a refreshing yet unusual recipe by three Michelin stars chef Alain Passard. As we mentioned in the previous post, his vision of cooking is quite interesting.

I don’t know where you live, but here in Montpellier it is very hot and any refreshment we can get is most welcomed. We really like this salad because it is extremely peppy and an unusual combination that works incredibly well. Then of course, it is the creation of a three starred chef – it couldn’t be otherwise! Continue reading

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