Portraits of Chefs. Laurent Petit, when daring pays off
In early 2019, Laurent Petit rose to the top of gastronomy by winning his third Michelin star, at the Clos des Sens in Annecy. He offers a lake and vegetable cuisine, where the meat has disappeared.
Surprising for a butcher’s son, who now admits having eaten too much of this meat as a child, which he replaces with fish from the three Savoyard lakes: Léman, Annecy and Bourget.
After a CAP that his parents forced him to pass, Laurent Petit learned the trade at Pigs foot, a Parisian institution, then in a brasserie from which he escaped to make a scene with Michel Guérard. This is a revelation for this rebel at heart.
This dedicated chef expresses himself in the kitchen with talent. He works with products from a radius of around 100 km. His cuisine combines only Savoyard vegetables and fish, a risky bet, what he calls his “cooking-out”, which has paid off.
The result on the plate is explosive, exceptional, a real slap that leaves no one indifferent. Customers, even the most meaty ones, are in demand. One of Laurent Petit’s most beautiful dishes, which he presents to you on the show, is a poetic flight around button mushrooms.
Laurent Petit and his wife Martine will celebrate the 30th anniversary of their restaurant next July. Closed to the senses.
Ingredients for four :
400 g of Paris mushrooms (ask for the pieces indicated less than 24 hours before), 1 clove of garlic, 30 g of shallots, 40 g of cream, 20 g of butter, salt, pepper, 1 glass of white wine.
Preperation :
Wash the Paris mushrooms well.
Sweat the garlic and shallot in butter in a sauté pan. Add four large whole mushrooms and let the vegetation water evaporate. Roast over low heat, then cream and simmer again for 3 minutes. Deglaze with white wine.
In each soup plate, put a mushroom and drizzle with the cooking sauce.
Using a mandolin, cut the rest of the mushrooms into very thin one-millimetre strips. Roll them up and arrange them like a Christmas tree on the mushrooms on the plate.