By Nicolas Boussin - Maxime Guérin


To make this dish

Ingredient list

  • Maitre d’hotel butter
    250 g Lescure Salted 250g butter Roll 80% fat
    20 g finely chopped parsley
    20 g lemon juice
    2 g fleur de sel

The recipe, step by step

  1. 01

    Maitre d’hotel butter

    Soften the butter. Add the minced flat-leaf parsley and the lemon juice. Mix together. Season with salt and pepper. Keep at room temperature so you can pipe the mixture. Carefully assemble the vegetables and the butter using a piping bag fitted with a square nozzle.

    Chef's Tip

    You can substitute snail butter for the Maître d’Hôtel butter by mixing: 250 g Lescure® salted butter roll, 20 g parsley, 20 g garlic, 2 g fleur de sel / salt and ground pepper.

  2. 02

    Seasonal vegetables

    (adapting according to the season)

    - Asparagus

    - Thin leek

    - Chioggia beetroot

    - Lemon cress

    - Broad bean

    - Radish

    - Pansy flowers

    - Zest of a lemon

    - Olive oil

    - Fleur de sel / salt

    - Ground pepper

    Peel, wash and cut the vegetables. If require in water or butter. Season with salt and pepper. Arrange into a square on the plate.