Bouhours

Executive chef Amaury Bouhours embodies a youthful outlook and fresh approach to ‘Essential Cuisine’. His passion for authentic flavours and contemporary French gastronomy shine through, as does his commitment to locally sourced seasonal ingredients. His cooking style is French, modern, seasonal and focused on produce with respectful sourcing. At Restaurant Le Meurice Alain Ducasse, his cooking is natural and pure, really focussing on the ingredients themselves. At Restaurant Le Dalí the relaxed atmosphere is complemented by a short menu and every dish is cooked with excellence in mind.

world’s greatest artists, now ready for guests to write their own chapter. Each of the 121 rooms and 39 suites are unique in detail but consistent in their beauty, heritage, seamless luxury and spacious bathrooms. La Maison Valmont pour Le Meurice encompasses both an elegant boutique as well as a luxurious spa where natural ingredients and science blend to achieve visible results. The only Valmont spa in Paris, is a true haven of tranquillity.

Ingredients

for four people

Like a risotto, chop the white onion and dice the artichokes. Sweat the two elements together without coloring, then add the rice to make it pearly and finally moisten with the white stock. Cook for 15 minutes to keep the rice crisp. When serving, sift a large stewpot with 60g of rice and brown it.

Turn the artichokes and cut them into quarters, then start cooking in oil without coloring, adding salt, garlic and thyme. Deglaze with white wine and cook for 10 minutes in a white stock, covered. Once cooked, put the quarters on the grill to give them a smoky side.

Grill the red pepper in the oven. Roast the tomatoes on a baking tray. Roast the almonds and hazelnuts. Blend all the ingredients.

50g Rocket | 5g Shallot Vinegar | Salt & Pepper | dorchestercollection.com

Blend everything except the oil. Gradually add the oil (like for the preparation of a pesto).

METHOD & PLATING

For the finishing touches, cut the following in julienne strips: 25g Candied Lemon; 35g Candied Tomato; and 300g Cime di Rapa or Broccoli (sautéed in oil).

First place the Camargue rice in the stewpot, and add the baby artichoke. Carefully place the julienne strips. Finally, add the romesco condiment and the rocket condiment.