Chef - Alan Geaam

Alan Geaam
Photo credits:

Alan Geaam

One Star Michelin Chef at Alan Geaam,
Combining France’s rich culinary heritage with a Touch of Lebanon

@Alan_geaam

“Cold is important to maintain the temperature of ingredients and give the best products to our customers. The cold declines in several temperatures. Fish require a temperature between 0 and -2, meat between 0 and +4. And when you want to have fun and make pastries, we need a cooling cell with ingredients at -40 degrees, for example, for nitrogen with which I make minute sorbets.”

The chef's cool recipe

BABA GANOUSH IN TWO TEXTURES

BABA GANOUSH IN TWO TEXTURES

For 2 people

Eggplant caviar
Eggplant 2 pieces
Lemon juice 40ml
Olive oil 20ml
Greek yogurt 30ml
Sesame cream 60g

Eggplant salad
Eggplant 0,5 piece
Olive oil 20ml
Pomegranate molasses 30ml
Coriander 10 leaves
Grenada 15 grains

Instructions:

Step 1: Eggplant caviar
1. Prick the eggplants with the tip of a knife.
2.Drizzle with olive oil.
3. Brown them in the oven for 20 minutes.
4. Pass the eggplants under the flame of a blowtorch to finish cooking and grill the skin.
5. Remove the skin from the eggplants and crush the flesh of the vegetable with a fork.
6. Mix eggplant flesh with lemon juice, sesame cream, yogurt and olive oil.

Step 2: Eggplant salad (to be made during the 20 minutes of cooking in step 1)
1. Dice a quarter of eggplant per person.
2. Fry the diced eggplant in a drizzle of olive oil.
3. Mix the fried eggplant pieces with the pomegranate molasses, coriander leaves and pomegranate grains.

Step 3: Dressage
1. Arrange each serving of eggplant caviar in a bowl.
2. Add over the eggplant salad.

Download recipe