For his mouth-watering recipe, Raymond has used young carrots, asparagus, radishes, courgettes, broad beans, podded peas and pea shoots. “I also couldn’t help but add a little French touch at the very end – my beloved morel mushrooms. But remember, you can adapt this dish to suit the produce available in your own garden as you wish,” says Raymond.
The recipe, Assiette Anne-Marie, has been served at Le Manoir aux Quat’Saisons since its very first spring in 1984. It's Raymond's tribute to each and every gardener who has toiled in the potager, making the vegetable garden increasingly beautiful and providing some of the purest produce for their chefs and guests. “Its name honours my long-time Head Gardener, Anne-Marie Owens, who has worked with me for over 35 years now. I owe a great deal to the very patient Anne-Marie. I hope you'll enjoy this little creation, and that you try your own version in the kitchen at home,” adds Raymond.
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To mark Virtual Chelsea, Jardin Blanc invited you to experience a taste of Jardin Blanc magic in your home.
