Louisiana is very proud of its gastronomy, result of a multicultural history. Michel Roth pays tribute to the State, cooking traditional dishes like the Jambalaya or the Pecan Pie.
Assisted by the food journalist Caroline Mignot, the starred chef Michel Roth invites you to discover different menus created from great moments in world gastronomy. Many opportunities for the “Meilleur Ouvrier de France” to give free rein to his imagination and to reinvent exceptional recipes.
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INGREDIENTS FOR 6 PERSONS
Crab and crayfishes soup.
2kg small crabs
30 crayfishes
3L Vegetable stock
2dl white wine
1 bouquet garni
2cl Olive oil
1 onion
1 celery
3 green peppers
1 garlic clove
100gr tomato concentrate
Salt, Tabasco
Cumin, coriander, oregano, thyme
For thee roux
200gr butter
200gr flour
Jambalaya of pork
500gr grain rice
2,5L Vegetable stock
600gr pork tenderloin
300gr ”andouillette” cut into rings
300gr sausages
2 chopped onions
1 chopped garlic clove
2 plantain bananas
2 diced sweet potatoes
300gr okras
Paprika
Cinnamon
50gr butter
2cl Olive oil
Salt, cayenne.
Pecan pie
For the sweet pastry
250gr flour
125gr butter
125gr sugar
1 egg
1 pinch of salt
For the pie
3 eggs
50gr sugar
15cl maple syrup
60gr flour
1 teaspoon vanilla
1 pinch of salt
250gr pecan