Campanile restaurants

seasonal recipes

Preparation method: You can buy whole salt-preserved lemons and grated horseradish in specialist shops.
Cut the lemon into four, remove the flesh and keep just the peel. Finely dice the lemon peel. Wash the fresh chives, drain thoroughly and roughly chop. Mix the fromage frais with the diced lemon peel, horseradish and chives. Remove the stalks from the mushrooms and wash and dry them thoroughly. Then stuff the mushrooms with the fromage frais and horseradish mixture.

Pierre Gagnaire’s special «tip»
Two fine yet affordable ingredients!
Make sure you use raw button mushrooms and do not dress them with a vinaigrette as they will lose their distinctive flavour and texture. Button mushrooms are delicious with fresh walnuts, thinly sliced Gruyère, Golden Delicious apples, ham or even avocado and foie gras. Horseradish adds a subtle kick to mashed potato, celeriac, Jerusalem artichokes or parsnips. Try serving these mashed vegetables chilled with cold meats for a delicious alternative. Served warm, they are an ideal accompaniment to game and red meat.