Very chic “céleri rémoulade” by Eric Frechon

Here is the cult appetizer served at the new Lazare restaurant to be tested absolutely , the table creating the buzz for the Fall season and fashion-week. Quite normal, the brilliant Eric Frechon, 3 star chef at the Bristol who is in charge of the cuisine.

Preparation time : 20 minutes

Cooking time : 0 minute

Number of persons : 4

To start:

Peel and grate the ball of celeriac.

Drain and break up the crab into small bits then set aside in a fresh place.

Wash the green apples.

Break the egg and keep only the yolk.

In a deep dish, place the yolk, salt, mustard and the vinegar.

Mix well and beat with the peanuts oil to obtain a mayonnaise.

Preparation :

Dice up one of the apples and cut the other in slivers.

In a salad bowl, put the grated celeriac, the crab and the diced up green apple.

Add the mayonnaise, mix it all well and rectify the seasoning.

Place everything harmoniously in a salad bowl by sprinkling on top a few green apple slivers and some shredded crab.

Tip from the  Chef :

To avoid extra water in the celeriac, dip it for 10 seconds in boiling water, cool and drains well. Thus you can make your “céleri rémoulade” ahead of time.


Also discover the couscous veggie salad and the salad of grilled calamari.

Ingredients :

1 ball of celeriac

1 can of King Crab

2 green apples

To make the mayonnaise:

1 egg

10 cl of peanut oil

2 tablespoons of mustard

1 dash of Xérès vinegar

Salt, pepper

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