Fried Apples with Plaintain and CÍp Vinegar
Chef Pascal Barbot of Astrance – Paris, France
Adapted by

Chef Pascal Barbot's Fried Apples with Plaintain Pate and CÍp Vinegar on

Chef Pascal Barbot's Fried Apples with
Plaintain Pate and Cêp Vinegar

Yield: 4 Servings


  • 1 green apple, preferably Granny Smith
  • 1 egg, lightly beaten
  • 4 teaspoons fresh white breadcrumbs
  • 10 grams butter
  • Fleur de sel
  • Freshly ground pepper

  • 100 grams cêpe vinegar
  • 40 grams plantains
  • 1 Tablespoon hazelnut oil
  • Fleur de sel

  • 4 large cêpes
  • Fleur de sel
  • Cêp powder
  • Zest of 1 medium orange

  • 1 liter mineral water
  • 75 grams sugar
  • 100 grams white vinegar

  • 1 bell pepper, sliced into 5-centimeter discs
  • 8 red onion petals
  • 4 cloves green garlic
  • 1 bouquet garni

For the Apples:
Using a V-slicer or mandoline, slice the apple into horizontal discs. Dip each slice first into the beaten egg, them into the breadcrumbs. Fry the bread apple discs in the butter unitl golden on each side. Season with fleur de sel and pepper.

For the Plaintain:
Combine all ingredients in the work bowl of a standing mixer and mix well.

For the Cêpes:
Slice the large cêpes into thin slices using a mandoline and season with fleur de sel, cêp powder, and orange zest.

For the Marinade:
Combine all ingredients and set aside.

For the Vegetables:
Toss vegetables in the marinade and let sit, stirring occasionally, for 2 to 3 hours at room temperature.

To Serve:
Place the plaintain pate near the center of plate. Add the individual marinated vegetables around the pate. Place the apple slices and cepes on the outer edges. Garnish with leaves from the bouquet garni and drizzle a little marinade around the plate.

Wine Pairing:
A cider such as Sypre Argelette

   Published: July 2006