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By Nicolas Boussin - Maxime Guérin

Recipe Assortment of starters for sharing

To make this dish

Ingredient list

  • Sun-dried tomato & kalamata PDO olive butter
    250 g Lescure Unsalted 250g butter Roll 82% fat
    25 g sun-dried tomatoes
    25 g Chopped Kalamanta PDO olives
    2 g fleur de sel
    QS poivre moulu
  • Parmesan butter
    250 g Lescure Unsalted 250g butter Roll 82% fat
    50 g grated parmesan
    6 g chopped garlic
    2 g fleur de sel
    QS poivre moulu
  • Moutabal
    300 g cream cheese
    220 g grilled aubergine caviar
    70 g pâte de sésame
    60 g olive oil
    30 g milk
    30 g Lescure UHT Cream 35% fat
    10 g fresh lemon juice
    5 g garlic
    QS fleur de sel
    QS poivre moulu

The recipe, step by step

  1. 01

    Sun-dried tomato & kalamata PDO olive butter

    Dice the olives and sun-dried tomatoes. Soften the butter. Add the diced ingredients. Season with salt and pepper. Mould the softened butter into the desired shape. Refrigerate at 4°C for about 2 hours. Turn the butter out of its mould. Place directly on the board.

    Chef's Tip

    Ideas of starters for these butters include crunchy vegetables, grilled king prawns, scallops, moutabal dip, foie gras, Pata Negra ham, etc.

  2. 02

    Parmesan butter

    Soften the butter. Add the grated parmesan and the chopped clove of garlic. Season with salt and pepper. Refrigerate at 4°C for about 2 hours. Turn the butter out of its mould. Place directly on the board.

  3. 03

    Moutabal

    Relax the cream cheese with the milk and the cream. Add the grilled aubergine caviar, sesame paste, olive oil, freshly squeezed lemon juice, and garlic. Mix all the ingredients together well. Season with salt and pepper.