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
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.
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.