In summer, peaches decorate the counters of gardeners. Our favorite top chef Gregory Cuieron makes it the star of his refreshing lemon verbena dessert. (Really) quite a pretty fruit salad….
“Cooking is sharing”. That’s the end of the good-natured sentence our foodie interview with Gregory Quieron. and yes our (Best) favorite cook took up residence in Tut’s kitchens to prepare simple and seasonal recipes, e.g it’s a peach, lemon and verbena salad “perfect for ending a romantic dinner on a cool summer evening”, Grigor assures us! If that doesn’t make you want to tie your apron…
- 100 g of honey
- 10 ml of rose water
- 10 cl of water
- 4 sprigs of fresh verbena or 3 bags of verbena
- 1 lemon
- 12 white peaches
- 2 tablespoons of chopped almonds
- Bring the honey to a boil. Deglaze with rose water, then water. Let it boil for 5 minutesremove from heat and add verbena. Mix in the lemon juice, then mix. The book is cool.
- Cut the peaches into 8 pieces each and place in a bowl. Drizzle with verbena syrup and sprinklechopped almonds.
Canute’s brain, Caesar salad, asparagus gratin… Find other recipes from Gregory Quieran in our videos It is packed and weighedavailable on our Facebook page