Green asparagus with yuzu & socca crisps

Green asparagus with yuzu & socca crisps

Virginie Basselot
Difficulty Icon
Beginner
Recipe Time Icon
25m
5
Videos
Travel from Nice to Asia through the pairing of green asparagus and socca chips on the one hand, plus a combination of yuzu-flavored mayonnaise and nori seaweed chips on the other hand
Green asparagus with yuzu & socca crisps
Completion time
Preparation
25m
Baking
15m
Resting
Techniques taught
  • Using a cookie cutter
  • Making tuile crisps
  • Baking crisps in the oven
  • Making chickpea paste
  • Cooking a vegetable
  • Cooking asparagus
  • Cooking à l'anglaise
  • Peeling asparagus
  • Peeling a vegetable
  • Frying a vegetable
  • Making seaweed chips
  • Clarifying eggs
  • Thinning a sauce
  • Whipping a sauce
  • Making a mayonnaise
  • Making a flavored mayonnaise
  • Brush coating
  • The art of plating
  • Decorating a finished dish
  • Glazing (laquer)

Discover the first step of this course for free

Step 1 : Green asparagus with yuzu and socca crisps

Virginie Basselot
Virginie Basselot
Best Craftsman of France (MOF), Cooking | 1 Michelin star - Negresco Nice
Best Craftsman of France (MOF), Cooking | 1 Michelin star - Negresco Nice

Step 2 : Prepping & cooking asparagus

Step 3 : Nori seaweed chips

Step 4 : Yuzu mayonnaise

Step 5 : Plating the asparagus & decorating

Virginie BasselotVirginie Basselot

Virginie Basselot

Best Craftsman of France (MOF), Cooking | 1 Michelin star - Negresco Nice
Chef Virginie Basselot is a native of the city of Deauville (Normandy). In 2015, she was awarded the title of Best Craftsman of France (MOF) in the Cooking category, making her the second female chef to ever win this prestigious title.

After working as a Commis Chef at the Hôtel du Crillon with Dominique Bouchet, Virginie made a name for herself with Guy Martin at Le Grand Véfour, a restaurant which, at that time, was awarded a third star. Over the years, Virginie has created a culinary universe that unmistakably reflects her personality: classic, direct and simple.

In 2003, she helped Épicure land its 3rd star while serving as second-in-command to Éric Fréchon, with whom she worked for 9 years at Le Bristol. Surrounded by MOFs, Virginie has acquired a certain rigor and excellence while retaining great humility.

In 2018, Virginie was awarded the title of Swiss Chef of the Year by the Gault & Millau gastronomic guide. Shortly after, she joined the ranks of the Chantecler restaurant at the Hôtel Negresco in Nice, which boasts two Michelin stars. Here, she offers Mediterranean cuisine, influenced by the gastronomy of her native region and based on local produce. She is also in charge of La Rotonde restaurant, as well as the room service and banquets departments at Le Negresco.

Sharing, transmitting her knowledge and love of the profession is particularly close to her heart.

For VoilaChef, Virginie Basselot teaches you how to make 3 of her signature dishes: green asparagus with yuzu and socca tuiles, roast farmhouse poultry with pistachio-celeriac purée and kumquat ravioli, and truffled artichoke ravioli with an arugula emulsion.

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2024
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