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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
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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.
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