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"In my grandmother’s house, if you don’t eat three helpings, you don’t like it"
For the charred leeks:
For the lemon vinaigrette:
For the burrata:
To prepare the charred leeks:
Clean the leeks (by soaking for 30 minutes, tops up).
Pierce the white part all over with a fork, then sprinkle with salt.
Preheat your over to 220°C. Spread the leeks in a roasting pan and cook for 30 minutes.
To ensure even cooking, turn regularly.
Once cooked, separate the leek hearts and slice them on the diagonal.
To prepare the lemon vinaigrette:
Use Meyer lemons if possible, they are less acidic.
Juice the lemons, then prepare your vinaigrette using a good-quality olive oil.
Add salt and pepper.
To prepare the burrata:
Drain your burrata, then mash with a fork.
Season with fleur de sel and freshly-ground pepper, and add a little olive oil.
Arrange the burrata on a plate. Season the leeks with chopped parsley and lemon vinaigrette, then cover the dish with thin slices of bottarga.
Voted Chef of the Year in 2019 by GQ magazine and considered one of the 50 most influential French people in the world in the Vanity Fair rankings, Chef Jean Imbert is a graduate of the Paul Bocuse School. He is the iconic winner of the TV show Top Chef in 2012. Today, Jean Imbert is at the head of the restaurant Mamie par Jean Imbert, B.B, La Case à St Barth, Swan Miami and Les Bols de Jean. A committed chef and advocate of healthy cooking, his values are at the root of his passion for taste and cuisine. His commitment also inspired him to write a book in tribute to his grandmother's recipes, "Merci Mamie", which is a commercial success and his third book after "Cuisine intime" and "Utile!", which focuses on eco-responsibility, a cause that the chef is passionate about.
They are game-changers, they are shaping the future with true optimism, and they own an authentic voice. Let them inspire you as they make their dreams a reality. Discover the new recipes.
