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- Cuisine: French
- Serves 4
Today French chef, Gabriel Gaté, introduces Taste Le Tour 2008 and discusses the very special food of Brittany, especially the seafood. Top French restaurant chef, Philippe Mouchel, prepares a very appetising Breton salad with prawns and cauliflower. Sommelier, Christian Maier, matches the dish with a Muscadet.
Ingredients
1/4 cauliflower, cut into small flowerets
A 12 cm piece of cucumber, cut into cubes
2 potatoes, cooked in the skin and cubed
1 egg yolk
1 tsp Dijon mustard
Salt and freshly ground pepper
1 lemon
1/2 cup extra virgin olive oil
3 tbsp cream
3 tbsp chervil leaves
3 tbsp tarragon leaves
Another 2 tbsp extra virgin olive oil
16 prawns, cooked, peeled and deveined
4 hard-boiled eggs
Preparation
Cook cauliflower flowerets for a few minutes until just tender. Drain cauliflower and cool in cold water. Drain again and cut into smaller pieces.
Place cauliflower, cucumber and potato in a bowl.
In a second bowl make the mayonnaise by whisking 1 egg yolk with 1 tsp Dijon mustard, a little salt and pepper and a few drops of lemon juice.
Continue whisking while slowly adding 1/2 cup extra virgin olive oil and whisk until firm and creamy. Add cream and put aside.
Chop two-thirds of the chervil and tarragon leaves into 2-3 pieces, add to the vegetables and season with 2 tbsp olive oil.
Carefully spread 2 tbsp creamy mayonnaise on 4 plates. Place a 10 cm PVC ring in the centre of each plate then spoon a few tablespoons of the vegetable salad into the rings.
Garnish each plate outside the ring with 4 prawns and quartered hard-boiled eggs.
Scatter remaining tarragon and chervil leaves on top and serve. Bon appétit!
French Restaurants
Displaying 10 of 245 French Restaurants.
| Restaurant | Suburb | |
| 1. | La Chaumiere | Darwin |
| 2. | Le Provencal | South Hobart |
| 3. | Lebrina | New Town |
| 4. | Absolutely Chez Uchino | Mosman Park |
| 5. | Arc of Iris | Margaret River |
| 6. | The Loose Box | Mundaring |
| 7. | La Guillotine | Adelaide |
| 8. | Magill Estate Restaurant | Magill |
| 9. | The Manse | North Adelaide |
| 10. | Baguette | Ascot |
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Hot Tips
Goose fat and roast potatoes
Rough up the edges of parboiled potatoes by tossing them around the colander (like you would bounce a tennis ball on a racket) this helps create a crunchy exterior. Add them to the roasting dish with a couple of tablespoons of duck or goose fat, rolling in the fat and season generously.
Glossary
Felafel
Falafel is a fried ball or patty usually made with chickpeas, coriander and spices.


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