InterviewCreated by
Eugénie Béziat
Green beans, cherries, tarragon
A fresh, healthy, nutritious recipe, ideal for a summer meal. The star of the show: the cherry-tarragon combination, a favorite of the Cheffe.
40
Minutes
Preparation time
7
Minutes
Cooking time
Difficulty level
Intermediate
A FEW WORDS ON EUGÉNIE BÉZIAT
Eugénie Béziat is in charge of the Espadon restaurant at the Ritz Paris, awarded a Michelin star. After gaining experience working with Chefs both iconic and lesser-known, she quickly made her mark. Today she presents a very personal style of cuisine, guided by emotion and memories.
Eugénie Béziat cultivates her unique style with a highly distinctive sensibility. Her culinary signature bridges the gap between French haute cuisine and influences recalled from Africa and the Mediterranean. On the plate: unexpected pairings and exotic scents featuring herbs, spices, and aromatic plants.
I absolutely love tarragon; the way its anise-like freshness helps cut through the sweetness of the cherries. Espelette pepper adds a kick, fresh almonds provide the crunch, and lemon adds a touch of tartness.
Eugénie Béziat, Cheffe at the Espadon restaurant
EUGÉNIE BÉZIAT’S RECIPE
Green beans, cherries, tarragon
INGREDIENTS
Serves 4
For the recipe
400 g
Green beans, fresh from the market
200 g
Pitted cherries
4
Tablespoons tarragon-infused oil, or olive oil
1
Pinch of Espelette chili pepper
7.5 cl
White vinegar
50 g
Powdered white sugar
3 g
Agar-agar jelly
1
Bunch fresh tarragon
1 splash
Of lemon juice
50 g
Fresh almonds
Fleur de sel
Pepper
Marigold and daisy petals (optional)
PREPERATION
Green beans
- Cook the green beans in boiling salted water (1 liter per 100 grams) for 2 minutes after the water comes to a boil, then remove them while they’re still crisp-tender.
- Drain and plunge into a bowl of ice water to stop the cooking process.
- Drain again.
- Set aside.
The Cheffe's Tip: Be sure to cook the beans al dente to preserve their nutritional value, texture, and color. The “iced water after boiling” method stops the cooking process at the perfect time.
Marinated cherries
- Marinate the halved cherries with 2 tablespoons of tarragon oil, Espelette pepper, and fleur de sel.
Tarragon
- Bring the white wine, white vinegar, 10 centiliters of water, and sugar to a boil, then add the agar-agar jelly.
- Let it cool.
- Blend the resulting gel with the tarragon sprig (removing the leaves from the stem), reserving a few leaves for garnish.
The Cheffe's tip: To make a really fresh tarragon gel that retains its flavor and color, wait until the gel has cooled before adding the blended fresh tarragon leaves.
Seasoning and dressing
- Season the green beans with the remaining tarragon oil, a splash of lemon juice, fleur de sel, and pepper.
- Arrange the green beans on a plate, top with the marinated cherries cut into strips, and a few dabs of tarragon gel.
- Sprinkle with fresh almond slivers and tarragon leaves.
- Garnish with marigold and daisy petals (optional).
The Cheffe's Tip: To open the shells of fresh almonds, place them in a dish towel and tap them lightly against a small saucepan or something else heavy.
RESTAURANT ESPADON
Book your Michelin-starred evening
Michelin-starred Dinner
Tuesday to Saturday, from 07:00 to 09:00pm
EUGÉNIE BÉZIAT
CHEFFE OF THE ESPADON RESTAURANT
A TEAM OF TALENT AND TASTE
Reinventing the art of gastronomy, together
Behind the scenes, Eugénie Béziat is surrounded by a highly skilled team that shares her boldness, passion, and pursuit of excellence. Surrounding her are those who work both in the kitchen and in the dining room. These include her team of ten sous-chefs; Camille Bouabdallah, director of the Espadon restaurant; Olivier Lainé, Head Pastry Chef; and Florian Guilloteau, Head Sommelier.
