A vegetarian recipe from Dieppe

Since Patrick Hobbé introduced his vegetarian menu (‘La Découverte végétarienne’) several years ago, the choice of veggie dishes at the family’s restaurant, Le Grand Duquesne, on the Place St-Jacques has increased. One of the favourites all round the year is this simple concoction with leeks.

INGREDIENTS for one plate (double for two)

Two slices of puff pastry, about 10cm square
One leek, sliced
Some chopped shallots
Butter
5cl liquid fresh cream
Balsamic vinegar
Three or four cherry tomatoes

METHOD

Heat the two slices of puff pastry (obtainable from supermarkets) in the oven for about 20 minutes. Heat the cherry tomatoes in the oven, too. In the meantime, cook the sliced leek and chopped shallots in a frying pan with butter for about 7-8 minutes (until soft). Add a dash of balsamic vinegar during the cooking and stir in the cream at the last moment. Serve with the puff pastry, sandwich-like, below and above the mixture of leek and shallots. Decorate the plate with the heated cherry tomatoes.

Simple, and tasty.

On a further visit to le Grand Duquesne, you might try (for example) Salade de concombre aux noix et au yaourt for a starter, Soufflé de courgettes au parmesan as main course, and Clafoutis pommes et bananes caramélisées for dessert.

 Bon appetit!