With “Ma cuisine pour les tout-petits”, Éric Frechon, the triple-star chef of the Bristol shares his top recipe, classsifed by age and by product, elaborated for his son Franklin.
When you become a father, a question quickly pops up in your mind: what am I going to pass down to my son? Amongst the thousand and one things that I wanted to teach him, pass down, give him, there was an obvious one due to my trade: a taste for eating well.”
Cream of root parsley
600 g of root parsley
40 g of 1 yogurt (preferably for infants)
Preparation: 5 min Cooking: 20 min
Wash and peel the root parsley, then chop it up in pieces.
Melt the butter, add the pieces of root parsley and start cooking on a low flame. Then add 4 cl of water, cover and cook for 15 minutes.
Pour in a blender bowl, add the yogurt and mix finely.
Tip from the chef : Yogurt replaces fresh cream, very rich, and brings an acidultated touch that balances out the sweet side of this root vegetable, not very well known but very savoury.
Niçoise squash soup with parmesan
1 kg of niçoise squash
1 golden apple
1 dash of olive oil
10 cl of liquid cream
30 g of grated parmesan
Preparation : 15 min Cooking: 30 min
Peel the squash and cut it up in 3 cm cubes. Peel the onion and the apple, mince finely. In a big pot with a thick bottom, heat up a dash of olive. Golden the onion and the apple, then add the squash and wet with 50 cl of water. Cover and cook during 25 minutes on a low flame. Add the cream and a little bit of nutmeg, then mix finely and incorporate the grated parmesan.
Tip from the chef :Keep the cooking water of the vegetables to adjust the consistence when you mix in the blender moment de mixer au blinder.
Green courget soup with Kiri
700 g of long green courgettes
1 tablespoon of olive oil
Preparation: 10 min Cooking: 10 min
Carefully wash the courgettes, then cut off the ends. Split lengthwise in two then remove the seeds with a spoon. Mince the courgettes finely. Heat the oil in a pot, add the courgettes and wet with 1 glass of water. Cook for 10 minutes. Add the Kiri®, mix finely and serve.
Tip from the chef : The green courgette is stronger than all the others in terms of taste: in this case, we are talking about the long niçoise courgette, or violin courgette, with a unique almond taste.
Three veggi green soup
400 g of leek whites
1 bunch of fountain watercress
100 g of potatoes with flour fless (bintje…)
1 garlic clove without the sprout
20 g of soft butter
Preparation: 15 min Cooking : 22 min
Wash and peel the potato, then chop up in 3 cm size.
Cut the leek whites lengthwise starting from the roots towards the top, then carefully clean them under a running water. Mince into 1 cm pieces.
Wash the watercress very carefully, remove the leaves.
In a pot, put the potato and the garlic, cover up generously with cold water, then bring to a boil during 5 minutes. Add the round leek slices and cook for another 15 minutes.
Then add the watercress, and cook 2 minutes more.
Remove the garlic and carefully blend.
Tip from the chef : I adore watercress, et and I often use it in my kitchen because it brings a peppery note to a dish. Furthermore, it has the virtue of reinforcing teeth and bones, because it’s very rich in calcium.