Chef:Gilles Oliveau
Cuvee :Blanc de Blancs
Establishment:Restaurant le Magny
More information about the establishment: https://www.hotel-lemagny.com/fr/

Recipe for 4 people

Ingredients :

2 ripe avocados

1 firm apple

Juice of 1 lemon

4 nice slices of smoked salmon

20cl single cream

12 snow peas

6 cherry tomatoes

3 bunches of redcurrants

Freshly-ground salt and pepper

  • Dice the avocados and the apple. Add the juice from half a lemon and 5cl of single cream to bind the mixture.
  • Prepare the chive sauce with the rest of the cream, the juice from the other half of the lemon and the finely chopped chives. Season with the salt and
  • Blanch the snow peas, cool them down and cut at an angle.
  • Cut the cherry tomatoes in two.


Put the avocado and apple mixture on 4 plates

Cover with a slice of smoked salmon

Pour the chive cream around the aumonieres

Decorate the plate with the snow peas and cherry tomatoes.

Cut the redcurrants in half and arrange them around each aumoniere.

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