MICHELIN Guide Collaboration with

Arabelle Meirlaen

collaboration with chef Arabelle Meirlaen
chef Arabelle Meirlaen

Once upon a time, there was a positive-minded and sensitive fairy named Arabelle. With her magical sleight of hand, she used her open kitchen to create wholesome food intended for a feast of the senses!

From an early age, she assuredly listened to her inner voice of wisdom telling her to: “Embrace life, the seasons, and your body. You have the power to connect with your feelings, to know what is right and good, and to express yourself to clientele”. Aware of nutritional impacts on health and particularly our stomachs, which are our “second brain”,

Aware of nutritional impacts on health and particularly our stomachs, which are our “second brain”, Arabelle becomes interested in the natural properties of plants and organic produce before starting her own vegetable garden.

Tasked with treating foodies to fine dining and at one with nature and the pleasures of this world, this is how Arabelle reveals her true unique self.

“To me, cooking is like life. It’s a thing of beauty, full of flavor, spice, love and emotion”.

01

INGREDIENTS

Recipe for 2 people

collaboration with chef Arabelle Meirlaen
collaboration with chef Arabelle Meirlaen

6 AA-caliber white Malines asparagus
1 bunch of broccoli
Bear garlic pesto (homemade or in organic store)
2 tbsp goat yogurt
Some chervil plush for the garnish
200 g of chervil or artichoke heart

 

FOR THE EGG YOLK CONFIT WITH COGNAC XO BY RÉMY MARTIN

3 eggs
4 cl cognac XO Rémy Martin
3 g fleur de sel
10 g candy or brown sugar

 

FOR THE BEAR GARLIC PESTO
3 handfuls of bear garlic
1 cup pine nut seeds
½ cup olive oil
1 filet of cider vinegar
100 g ricotta salata or parmesan
flower of salt

02

METHOD

STEP 1
Steam the whole tuberous chervil roots, or the artichoke hearts, then peel and mix with a little pesto.
Peel and keep the asparagus legs raw and cut them into 5 mm brunoise that you season with pesto. Steam the asparagus for 5 minutes, then cut into 5 lengths
Wash and couscous the broccoli.

STEP 2
For the egg yolk confit with cognac XO by Rémy Martin
In a bowl, mix the cognac with the salt and sugar, gently add the egg yolks for 1.5 to 2 hours to give it a light pearly cooking by the marinade.

STEP 3
For the bear garlic pesto
Mix everything in a blender or blender.
Adjust seasoning to your taste.
Store with a drizzle of oil over the fridge for a week or freeze in small portions.

STEP 4
Dressing
At the bottom of a plate, put a spoon of turbocharged chervil, 1 tbsp goat yogurt, broccoli couscous, cut asparagus, make a trough in the center with a spoon and place the egg yolk topped with chervil stuffed animals.

Serve with a glass of Rémy Martin XO.

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Chef Matthew Kammerer

Pairing cognac with food

Food pairing by chef MATTHEW KAMMERER

Matthew Kammerer shares a recipe for Wakame Ice Cream Base to be paired with Rémy Martin XO.

Rémy Martin XO

Collection

Rémy Martin XO

The signature of our Cellar Master who with his expertise blends hundreds of eaux-de-vie.

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