Anne-Sophie Pic's Seasonal Aubergine Dish at 2 Michelin Star La Dame de Pic with Evens Lopez

Hi, my name is Evans. We're at London Peak London, and today we're gonna cook aubergine marinated with some savory and bergamot mint, and serve with sauvignon of roasted sesame and black miso. The story behind of this dish, aubergine's pretty much season is right now, summer, so we're gonna elevate this underrated vegetable to a Michelin star level. So now we're gonna barbecue them, put them onto the grill, just to kind of sear the skin, cook them a little bit, and then press them just to strike all the flavor so we can use the liquid to make a marinade out of it. Now the aubergine has been nice and charred. We're gonna take them out. We're gonna put them in a tray so they can strain, and we can get all the liquid out of it. We can help ourselves pressing them, and that's it. So normally that you could clean film, you leave it to rest so you can get all the liquid out of the aubergines. Now some of the aubergines, we're just gonna cook them in steam, 90 degrees until they are pretty fully cooked, and then we're gonna use the marinade, the previous marinade, to let them sit in for 12 hours. So now we're gonna cook the aubergines in steam, as I said before, 90 degrees for about 15 to 20 minutes until they are really fully cooked. So that's the aubergines that we charred before on the barbecue, and so we have pressed them to just get all the liquid out of them. After straining our aubergines, our grilled aubergines, now what we're gonna do, we're gonna do a blonde caramel, and then we're gonna deglaze with some of the white balsamic, some soy sauce, and finally the consommé. So at this stage, the blonde caramel has all melted, and we're gonna just add the savory and the bergamot mince on the consommé just to let it infuse. So now the aubergines are cooked. We are gonna put them to marinate with the previous marinade that we did, pack them with the marinade, and let them infuse for a few hours. In it in, and we're gonna close them sous vide. So now what we're gonna do is we're gonna do a minced savory panna cotta to use to force our aubergine. Yeah, so milk and cream in. Just gonna bring it to boil slightly. We're gonna add tips, bergamot mince, and let it infuse. We have our infused milk right now. We're gonna set it with agar. We're gonna let it cool down and then blitz it with fresh mint. We have set the milk with the bergamot and savory infused, and we're just gonna blitz it up and then add the blanched bergamots. Once we get this consistency, nice and shiny, we're gonna add the blanched bergamots. So now we have blitzed gel. We're just gonna pass it through the chinois. So with all the caviar, aubergine caviar that we have as a puree, we're gonna add some glucose, some isomalt, and also some potato starch, and we're gonna just spread it out. We're gonna cook it up first. We're gonna spread it out, and they're gonna dry in the oven for about two hours at 90 degrees. After that, we're gonna just remove them and gonna fry them and shape them in a leaf mold. So now we're gonna proceed to make the aubergine espuma sauvignon. So we're gonna use some cream, some aubergine puree. So basically we just take off the caviar from the aubergine that we cook on the barbecue. Some smoked butter, some smoked sesame, and some black miso. So now we have the base of the sauvignon. What we're gonna do is we're gonna bring it to boil, add the agar, cook the agar for about 30 seconds, and then we're gonna season with some mint oil, our homemade vinegar, and some lemon zest and lemon juice. So now we're gonna make a kalamata olive condiment. So we're making a syrup here on the side, just sugar and water, and we're gonna blanch our olive three times at least just to get rid of all this fuzziness, and then we're gonna just cook them slowly on the syrup. So that's the kalamata olive that we cooked them before. Now we're just gonna blitz them until they're nice and smooth puree. So aubergines have been marinated for 12 hours now. Now we're gonna just open them up and build a terrine with panna cotta and the bergamot leaves as well. So now we're just gonna build a terrine. Basically, we're gonna do some layers, trying that it's gonna match the whole surface on the bottom. So now we're gonna go with the panna cotta all the way through. Now we're gonna go with the bergamot mint to just cover up the whole layers. We've got some savory, we're just gonna sizzle some savory just to, and then we're gonna proceed to cover up in the other side. So now we have the terrine, which has been set and pressed overnight. Now we're gonna just portion it. So now we're gonna have the aubergine, which has been portioned. We're gonna pass it through the rice flour and heavily roast it in the pan, strain, and then we're gonna deglaze with the actual marinade of the aubergine. Roasting, we're gonna just deglaze it with the first marinade we did, savory and bergamot. So when we have this stage of the glaze, nice and covered, just gonna remove them. So that's the final stage. After glazing, we're just gonna proceed to plate the aubergine. Drop some toasted sesame over the glazed aubergine, finished by the panna cotta of bergamot mint and the olive kalamata condiments. We're gonna put on top some twill that we dried before and fried of the aubergine, some bergamot tips. On the side, we're gonna serve the bergamot mint jelly. So now we have the Nassau aubergine sentenced with mint and savory, served with a black miso and a smoked sesame sauvignon. Hi, my name is Evans. We are Aladdin Epic London. 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