Cook like Le Cinq's Michelin-starred chef -- Eric Briffard's simple recipe for "Cauliflower Taboulé"
|Chef Briffard's Cauliflower Taboulé|
With summer fast approaching, I've been looking for some simple, healthy recipes that I can prepare in advance. Thanks to my recent market visit with George V's Michelin-starred Chef Eric Briffard, I know the perfect salad for our annual picnic at Château de Vaux le Vicomte and or our next dinner with friends. It's easy to make, very healthy and delicious, which is why Chef Briffard prepares it for his own family on a regular basis.
Chef Eric Briffard's Cauliflower Taboulé
Finely chopped white cauliflower
1 cup of marinated raisins*
Diced peeled tomatoes
Chopped zucchini flowers
Finely chopped coriander
Season to taste with:
Salt and pepper
Mix well and let the taboulé sit for at least 30 minutes prior to serving.
*We used Corinthe raisins, but other raisins work just as well. Marinate them in olive oil, lemon juice, cloves, water and a teaspoon of sugar.
If you're ready to try your hand at some of Chef Briffard's more complex recipes, pick up a copy of his cookbook, Le Cinq: Eric Briffard. It's available in multiple languages and includes recipes and photos of some of his most famous dishes. The following extract from the forward explains the Chef's philosophy:
But in these days, where new cuisine tends to be a melting pot of influences from around the world, my goal is to avoid confusion and impurity. I want my dishes to be clear and easy to understand. Some of the dishes on the restaurant Le Cinq's menu are directly inspired from our rich French culinary tradition, but lightly punctuated by emotions from "other places". That is my signature.
31 Avenue George V
Phone: +33 (1) 49 52 71 54
|Chef Eric Briffard plating the Cauliflower Taboulé|