Soft-boiled egg & topinambours chips
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
Ingredients for 4 people
- 4 Columbus eggs
- 500g Jerusalem artichokes
- 1 onion
- 200g cream
- 80g walnut oil
- 150g walnut kernels
- 40g parmesan cheese
- Vegetable stock
- Herbs: flat-leaf parsley, chervil
- Zest of one lemon
- Salt, Espelette pepper
Preparation
- Set aside 100g of Jerusalem artichokes for the chips. Peel and dice the rest.
- Sweat the chopped onion in butter. Add the diced Jerusalem artichokes and moisten with the vegetable stock. Cook for about 20 minutes. Mix and add the cream.
- Make the topinambours chips. Without peeling them, cut the topinambours into thin strips using a mandolin. Place them on a baking tray covered with greaseproof paper, place in the oven and cook for 15 minutes at 180°C.
- Roast the walnuts in the oven at 190°C for 5 to 10 minutes. Crush them roughly. Add the parmesan, chopped parsley and lemon zest and finally the walnut oil.
- Cook the soft-boiled eggs and gently shell them.
- Serve.
Enjoy!
