Partner of Maison DEHESA, chef Stephane Buron shares his interpretation of our Cantabrian anchovies.
Chef Stéphane Buron, Meilleur Ouvrier de France, Michelin-starred chef, Prix Taittinger 2002, Chef of the Year 2013. He has been putting all his passion into the kitchens of the Chabichou in Courchevel for over 30 years.
He moved to Courchevel in 1987, bringing with him a solid but eclectic experience forged at the Grand Hôtel Bragard in Gérardmer, with Christian Willer at the Martinez in Cannes, at Palm Beach in the United States and at the Palais de l'Elysée.
Watch Chef Stéphane Buron's Pissaladière recipe on video.
PISSALADIÈRE
- RECIPE FOR 4 PEOPLE -
Ingredients :
Puff pastry :
250 g flour
115 g water
5 g salt
175 g butter
PM egg
Pissaladière filling :
800 g onion
8 cl olive oil
4 cloves of garlic
Thyme
24 pieces of black olives
12 pieces Maison Dehesa anchovies
PM Salt, pepper, olive oil, basil leaves
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Enjoy your meal !
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