A partner of Maison DEHESA, chef @stephaneburon shares his interpretation of our Cantabrian anchovies.
Chef Stéphane Buron, Meilleur Ouvrier de France, Michelin-starred chef, Taittinger Prize 2002, Chef of the Year 2013. For more than 30 years, he has poured all his passion into the kitchens of Le Chabichou in Courchevel. Based in Courchevel since 1987, this native of Nancy arrived with solid yet eclectic experience, forged at the Grand Hôtel Bragard in Gérardmer, with Christian Willer at the Martinez in Cannes, in Palm Beach in the United States and at the Élysée Palace. Discover chef Stéphane Buron’s pissaladière recipe on video.
Pissaladière
Serves 4
Ingredients:
Puff pastry:
250 g flour
115 g water
10 g white balsamic vinegar
5 g salt
30 g olive oil
175 g butter
Egg, as needed
Pissaladière topping:
800 g onions
8 cl olive oil
4 garlic cloves
Thyme
24 black olives
Salt, pepper, olive oil and basil leaves, as needed
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