Soft-boiled egg, coloured salad and grilled buckwheat
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
- 4 Columbus eggs
- 3 endives or chicory
- 3 red endives
- 2 tablespoons sesame oil
- 2 tablespoons sweet soy sauce
- 2 tablespoons vinegar (rice, cider, white balsamic)
- 2 avocados
- 1 lime
- 1/4 pomegranate
- Vegetable stock (water can be used instead)
- buckwheat seeds
- A few sprigs of dill
- Salt, Espelette pepper
Préparation
- Cook the eggs for 6 minutes in boiling water, cool them in ice water and then gently peel them.
- Remove the flesh from the avocados and blend with the juice and zest of the lime. Add vegetable stock until smooth. Season with salt and Espelette pepper.
- Thinly slice the endives and season with sesame oil, sweet soy sauce, vinegar and salt.
- Collect the pomegranate seeds and toast the buckwheat seeds in a frying pan without fat.
- Proceed with the preparation as shown in the photo.
- Enjoy your meal!
