Monday, July 15, 2024

Vegetal Meat



My cooking always combines the greed of the seasons with tradition. I want this cuisine to be readable, tasty, and light at the same time, but also generous. I seek above all to respect the product, and to sublimate it through innovation and imagination to create a true exchange. Cooking for those we love, the most beautiful proof of love…

Every day they give me the desire to create and imagine new taste associations. While maintaining the creative spirit of my cooking, I wanted to simplify the recipes to make them easy and accessible to you. I hope you will enjoy the pleasure of giving pleasure. Sharing your recipes is sharing your story, inspirations, and daily life…

A dish is an evolving creation and each mouthful must provide an emotion at different levels, sometimes powerful, sometimes delicate, sometimes sweet, sometimes bitter…

Peel and cut the carrots into pieces.

Chop the onion, melt it for five minutes over low heat with the butter, add the carrots, and cover with the Ariaké chicken broth.

Bring to a boil and cook for 30 minutes over medium heat (check for doneness).

Mix the carrots to obtain a velouté, add the liquid cream, and adjust the seasoning.

Put in a cool place for 1h30.

Pour the soup into small glasses.

30 minutes before serving, put the glasses in the freezer so that they are frozen.

Put the whipped cream on the velouté, and grate a little nutmeg on top.

Enjoy your meal.

How to prepare the cream:

Prepare the salted whipped cream in a siphon.

Pour the cream, milk, and salt into a bowl and mix.

Strain the mixture through a sieve and pour it into the siphon.

Put the siphon upside down and insert the cartridge.

To finish, shake vigorously.

For 4 people:

500 gr of carrots

1/2 onion

Poultry broth

Liquid cream


Salt and pepper

whipped cream:

10 c/ Full cream

5 cl Milk 1/2 skimmed


Pascal Molari

İnstagram: pmolari

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