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Recipes
Assiette Anne-Marie

Assiette Anne-Marie recipe

A dish that celebrates the complete cycle of spring

Serves4
Preparation10 Mins
Cooking Time10 Mins

This dish is a tribute to every gardener who has lovingly tended our potager garden at Belmond Le Manoir aux Quat’Saisons. The name Assiette Anne-Marie is in honour of our current Head Gardener - Anne-Marie Owens - who has worked closely with me now for over 30 years. At its heart, this recipe is all about simplicity – the nobility and purity of the very best ingredients plucked straight from the garden and treated with respect. But this is my recipe so, of course, simplicity is never quite that simple…

Ingredients Required

For the morel jus

150ml
water, warmed
15g
dried small morels
30ml
Jura vin jaune or dry sherry
30ml
whipping cream
1 squeeze
lemon juice
1 ½g
powdered lecithin (optional)
20g
fresh morels, washed
20ml
water
1 pinch
sea salt
1 pinch
black pepper, ground
10g
unsalted butter

For the courgettes and stuffed courgette flowers

4
baby courgettes
200g
garden peas
one sprig
mint, picked and chopped
one sprig
marjoram, picked and chopped
2 pinches
sea salt
1 pinch
black pepper, freshly ground
20ml
olive oil, extra virgin
4 whole
courgette flowers, stigmas and stamens removed

For the spring vegetables

20g
butter
150ml
water
1 pinch
sea salt
4
baby carrots
4
white asparagus spears
8
green asparagus spears
30g
broad beans
30g
garden peas

To garnish

12 sprigs
pea shoots

Cooking Method

Voila!

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This recipe is adapted from the book Le Manoir aux Quat'Saisons: The Story of a Modern Classic

A personal tour of Raymond's legendary restaurant-hotel through the four seasons, including 120 recipes from his celebrated kitchens. With spectacular photography of the signature dishes, luxurious rooms and ravishing gardens, and beautiful and witty illustrations throughout, the fairy tale of Belmond Le Manoir is brought charmingly to life.

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