Oeuf cocotte, oriental vegetables and Belgian spelt
Manon Schenck
Manon runs the restaurant La Table de Manon in Grandhan, near Durbuy.
She works as a couple with David Delmas. Manon is in charge of the kitchen and David is in charge of the dining room and the wines.
Originally from Alzacia, Manon spent 4 years in Brittany with her partner before landing, to our great pleasure, in Belgium, David’s birthplace.
Manon has been named Young Chef of the Year 2021 by Michelin.
For her, working with eggs is always a real pleasure.
« With eggs, there are no limits to creativity »
Manon Schenck
Ingrédients pour 4 personnes
- 8 Columbus eggs
- 1 aubergine
- 2 courgettes
- 100g cooked chickpeas
- 1 handful of sultanas
- 1 handful of cherry tomatoes
- 2 onions
- Oriental spices (cumin, cinnamon, tandoori, ras el hanout)
- 150g of spelt
- olive oil
- Mixture of fresh herbs (coriander, dill, chives, chervil, flat parsley)
- Parmesan shavings
- salt and pepper
Préparation
- Cut the aubergine and courgette into small cubes.
- Peel the onions and chop them finely.
- Heat some olive oil and fry the onions. Add the aubergines and fry them. Then add the courgettes and continue cooking until the vegetables have melted. Add salt, spices, chickpeas and raisins.
- Cook the spelt in water and season with salt, a dash of olive oil and a little lemon juice.
- Place the spelt in an ovenproof dish, add the vegetables, then break the eggs and add the cherry tomatoes cut in half. Season with salt and pepper and bake in a preheated oven at 180° for 4 to 6 minutes.
- Add the herb salad and shavings of parmesan cheese.
- Enjoy!
