Chef Amandine Chaignot imagines a menu based on Le Guérandais salts
Discover chef Amandine Chaignot's gourmet, local menu, inspired by natural salt harvested by hand in the Guérande salt marshes.
Summary
Amandine Chaignot, a bubbly, ambitious chef on the rise
Trained by the greats, from Alain Ducasse to Jean-François Alléno, Amandine Chaignot has always cultivated her own culinary identity: quality products, respect for people and the environment, conviviality and generosity.
Values that have made the reputation of her two Parisian bistros, Pouliche and Le Café de Luce, and shared by Le Guérandais.
To promote this gourmet yet responsible approach, the brand asked Amandine Chaignot to imagine a gourmet and local menu, inspired by natural salt harvested by hand in the salt marshes of Guérande.
A creative menu of salts and their uses
The chef cooked a starter, main course and dessert in front of several journalists and culinary influencers, who were delighted by this sensory experience combining gestures and tasting. On the menu:
- Dorade à cru, oil of lemon balm and Fleur de sel Le Guérandais
- Veal breast with sage in a Le Guérandais salt crust
- Chocolate caramel tart and Fleur de sel Le Guérandais
While preparing these delicious recipes, the chef even shared her tips for cooking intelligently with natural, hand-harvested salt.
La Fleur de sel
Le Guérandais Fleur de sel is sprinkled with the fingers at the end of cooking or just before serving dishes.
How to use it? A few rubs between thumb and forefinger on dessert, meat, fish, grilled meats and caramel. Its sweetness and crunchiness under the tooth will subtly enhance the taste of every bite.
Wet coarse salt
Le Guérandais damp coarse saltis the salt we use mainly for quantity requirements.
How to use it?
With a wooden spoon or your hands, this salt is the ally of cooking. It's particularly suitable for making salt crusts, Gravelax short broths, English-style cooking and bread preparation.
Dried coarse salt
Both table and cooking salt, just a few turns with the coarse dried salt Le Guérandais mill "head" is all it takes to season every preparation.
How to use it
Multi-purpose, dried coarse salt can be used both pre-cooking and at the table, during the meal, to adjust the flavor of dishes. Coarse salt is ideal for pasta, soups, salads and sauces
.
Fine salt
Subtle and delicate, the fine salt Le Guérandais allows you to salt with precision.
How to use it?
A few jerks from top to bottom and it's done! In the kitchen or at the table, fine salt is suitable for all uses. Fine salt is perfect for seasoning vegetables, meat or fish.
A popular event with influencers and journalists
All the culinary specialists invited for the occasion were won over by this collaboration between chef Amandine Chaignot and Le Guérandais.
"The atmosphere was joyful and playful in a carefully decorated private room. A rich culinary experience based on the importance of gestures to use each Le Guérandais salt properly," one of the participants told us.
