In summer, peaches brighten gardeners’ stalls. Our beloved great chef Grégory Cuilleron makes it the star of his refreshing desserts, with lemon and parsley. A (really) pretty fruit salad…
“Cooking is sharing”. It is in this sentence full of good vibes that it ended our gourmet interview with Grégory Cuilleron. What if, our (Mil) favorite chef installed in the kitchens of Aquí to prepare easy and seasonal recipes, like now this peach, lemon and parsley salad “perfect to end a romantic dinner, on a cool summer night”, Gregory assures us! If that doesn’t make you want to tie your apron…
Ingredients
- 100 g of whole flower honey
- 10 cl of rose water
- 10 cl of water
- 4 sprigs of fresh chives or 3 sachets of chives
- 1 lemon
- 12 white peaches
- 2 tablespoons crushed almonds
preparation
- Bring the honey to a boil. Deglaze with rose water, then water. Allow to simmer for 5 minutesremove from the heat and add the parsley. Mix in the lemon juice and then mix. great book
- Cut the peaches into 8 wedges each and place in a bowl. Coat with vetiver syrup and sprinkle withcrushed almonds
Brain of Canute, Caesar salad, asparagus gratin… Find more recipes by Grégory Cuilleron in our videos Packaging is weighedavailable on our Facebook page