Beetroot Tataki, Pickled Grapes, Herbed Goat Cheese Chantilly, Sesame Crunch
This is a starter from the October 2023 menu at Les Marchands de Vin, in the 17th arrondissement of Paris. I enjoyed it so much that I wanted to try recreating it at home. Improvised from memory, as I could no longer recall the exact nuances of the flavours or the plating.
Method
- Beetroot seared quickly in a pan, then marinated in olive oil, soy sauce, sugar and honey.
- A ratio of 1 part goat cheese to 1.5 parts single cream, blended together.
