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PASCAL BARBOT
A Love Affair with the Senses
 
 

 
 

By Liz Warton

Since the opening of his restaurant Astrance in 2000, Pascal Barbot has been making waves with his small, intimate dining room hidden on a quiet street in Paris. After years of cultivating his skills in some of Europe's top kitchens, this 34-year-old chef is celebrating two Michelin stars and culinary admiration from both sides of the Atlantic.

Recipes
+ Tomatoes and Tomatoes….and Wild Sorrel White Chocolate
+ Fried Apples with Plaintain and Cęp Vinegar
+ Vacherin with Figs and Green Tea
+ Scallops and Baby Spinach with Curried Yogurt Sauce

In a city that loves tradition, Barbot aims to reinvent French cooking. Armed with nothing more than premium produce and simple techniques, his closet-size kitchen produces innovative cuisine that awakens the senses. Barbot uses minimalism as a vehicle for highlighting the best of what fresh, simple ingredients have to offer. Meat and seafood often take a backseat to produce, serving as merely compliments to something as simple as a carrot. Tomatoes are the main attraction in his first recipe, dressed with only a sprinkle of sugar, and paired with white chocolate and wild sorrel. The mushroom tart reveals a carpaccio of mushrooms layered with thin slices of delicate foie gras and hints of hazelnut and lemon.

 
 
  • ICC Featured Speaker

  •    Published: July 2006

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