Le Cordon Bleu Logo

Chef Briffard recipe

Executive Chef and Culinary Arts Director - One of the Best Craftsmen in France

May 2019 – Le Cordon Bleu Paris Chefs have performed successively on the stages of the Taste of Paris 2019 festival, which took place from May 9 to 12 at the Grand Palais. Chef Briffard came to host a gourmet demonstration at the Théâtre Laurent-Perrier. He shares his recipe with you:



Serves 4

Perfect egg
4 organic free-range eggs

Asperges vertes étuvées à la tomate confite
20 green asparagus

1 garlic clove, chopped
1 pinch salt
100 ml mineral water
50 g butter
30 g oven-dried tomatoes cut into cubes
a few chives
20 g pitted black olives, sliced into rings
30 ml Saké – Minowamon Daishichi

Agria potato gnocchi with lemon
400 g Agria potatoes (200 g cooked flesh)
300 g coarse salt (to cook the potatoes)
30 g candied lemon, chopped
50 g flour
1 egg yolk
1 tbsp olive oil
fine sea salt

Fried black olives
20 pitted black olives
20 g cornstarch (corn flour)

20 g baby rocket leaves
40 g farm goat cheese curds – La Ferme du Chatain
garlic flowers (optional)


Perfect egg: Cook the eggs at 64°C in a steam oven for 1 hour. Carefully remove shells and keep warm.

Green asparagus: Remove ‘scales’ from the spear, make a small circular incision 6 cm away from the tip of the asparagus. Peel with a vegetable peeler and rinse. Trim spears to 12 to 14 cm long and set aside.

Agria potato gnocchi with lemon: Place washed potatoes on a bed of coarse salt. Bake in the oven heated to 180°C. Remove the skin, push the flesh through a fine sieve while hot (for 200 g pulp). Cool. Add the chopped candied lemon and flour, mix with a wooden spoon, add the egg yolk. Mix until combined and smooth; roll out to form regular rolls 1.5 to 2 cm in diameter. Cut into 6 to 8 g even pieces. Form small balls and shape on a gnocchi board.
Refrigerate. Cook in a large quantity of boiling salted water 2 to 3 minutes, drain and set aside.

Fried black olives: Combien the ingredients. Deep fry until lightly coloured, in the oil heated to 160°C. Drain.

Cook the asparagus: Sweat asparagus in the olive oil, garlic and salt. Add mineral water, bring to the boil, and cook for about 5 to 6 minutes. Remove the asparagus and keep warm. Increase heat and reduce the cooking liquid with the sake by half; whisk in the cold butter to form a liaison. Add oven-dried tomatoes cubes, chives and black olive slices. Check seasoning for salt and pepper.

To serve: Colour the gnocchi in a pan with olive oil. Arrange 4 asparagus per plate, place a shelled egg in the center, coat with cooking liquid, add a few gnocchi, baby salad leaves, goat cheese curds and fried black olives. Decorate with garlic flowers.

Would you like to learn French culinary techniques with experienced Chefs?

For gastronomy enthusiasts, Le Cordon Bleu Paris offers many workshops in cuisine, pastry, baking as well as food and wine pairing tastings.