This recipe comes from Alain Passard who is my utmost culinary hero. The first time I saw him in person I blushed so feverishly that I wanted to hide my face under the table or fan myself ferociously with my napkin. I did none of the latter, instead I just sat there-star struck and wide eyed.
Passard is a genius because he is a 3 Michelin star chef who showcases the beauty of the simple, elegant, sweet and subtle vegetable. His restaurant in Paris L'arpege previously had a tasting menu with only veggies prepared into truly sublime creations yet he has recently changed his menu and has started to offer guests the choice of meat or fish. While I appreciate the choice I dont think it's necessary as his masterful skills in my book are centered on creating undeniable scrumptious creations out of veggies!
This risotto is made of not rice but celery root which is one of my favorite hearty and under-used veggies. This dish (which I made while in a gorgeous cozy little home in the beautiful Ile de Yeu, France with a dear friend) is oh so savory and smooth. I promise you that you will have NO IDEA that this is not rice but a veggie that oh so closely resembles rice.
84 Rue de Varenne 75007 Paris
01 47 05 09 06
Lunch 120€, Dinner 360€