Gargouillou

I love discovering new things.

Gargouillou is a dish created by famed French chef Michel Bras.
It is a mixture of vegetables, leaves, fruits and flowers, each prepared in a different way — from Thumbelina carrots cooked with saffron to oven-dried spinach — is set upon a “dirt” made from black brioche crumbs and powdered tomato.

gargouillou_bras-final

Check him out, creating a gorgeous masterpiece in this video! He looks like a crazy French painter.

I managed to find a recipe if you’re so inclined:

Ingredients

Choose from

Perennial vegetables: asparagus; edible ferns; hops; artichokes; cardoons (either simply boiled or flavoured with coriander and orange zests)

Leaf vegetables: amaranth; parsley; spinach; brassicas; cresses; salad leaves; celery; borage; Good King Henry (either left raw or blanched)

Onions and bulbs: wild and cultivated garlic, chives, onions, leeks, fennel (cooked or raw)

Roots: radishes, beets, carrots, parsnips, scorzonera, crosne (cooked or grated)

Pods: beans, peas and pulses (both dried and fresh, short and prolonged cooking)

Vegetable fruits: cucumbers, marrow/squashes, tomatoes, peppers (prepared according to their type)

(Multiply the proportions according to the quantities you prepare)

200g trimmed cèpes

100ml oil

50ml water

2 cloves garlic

10 coriander seeds

4 sprigs thyme

1 bay leaf

Parsley

5 peppercorns

Lemon juice

Seasoning

For the parsley oil

30g parsley leaves

50ml grapeseed oil

2 thin slices of jambon de campagne

Vegetable bouillon

Knob of butter

To garnish

Wild herbs (Michel Bras is an inveterate forager – for details consult Le Livre de Michel Bras, editions de Rouergue)

Sprouted grains (soy, alfalfa, etc)

Crystallised leaves

Method

Blanch cèpes for 30 seconds and refresh. Simmer oil, water, garlic, coriander seeds, thyme, bay leaf, parsley and five peppercorns for five minutes. Add the cèpes and simmer for a further five minutes. Add lemon juice to taste and season.

To make the parsley oil, blend parsley with grapeseed oil and strain through a tamis.

To assemble the dish, sauté some thin slices of jambon de campagne in a pan, discard the fat, deglaze with vegetable bouillon and emulsify with butter. Toss a combination of the vegetables in the pan. Off the heat, mix in a combination of flavourings, wild herbs, grains and leaves.

(Taken from this website)

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