Amaury Bouhours workiing in the kitchen of Restaurant le Meurice Alain Ducasse.
Food and drink

Zucchini, olive and basil cookpot

December 22, 2021

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Amaury Bouhours, executive chef at our Michelin-starred Restaurant le Meurice Alain Ducasse, shares a glimpse of their ‘Essential Cuisine’ through his authentic zucchini, olive and basil cookpot.

Signature dish

This fresh and simple vegetarian dish is designed to delight. It tastes best made with locally sourced zucchini, when it’s naturally in season. Presented in a classic tian style, it’s certainly eye-catching. As an established favourite here at Le Meurice, we proudly offer it as one of our signature dishes and share the recipe so you can make it yourself at home.

Zucchini cookpot by Amaury Bouhours LMAD 904x904.jpg
Amaury Bouhours cooking in the kitchen
THE RECIPE


Zucchini tian

750g of yellow zucchini
750g of light green zucchini
750g of dark green zucchini
150 g shallots in vinegar
½ head of garlic
½ bunch of French thyme
50g olive or basil oil

Thinly slice all the zucchini lengthwise and keep the outer trimmings for later. Heat the slices in a pan to soften them then set aside on a plate to cool before separating from the cooking juices.


Zucchini ‘caviar’
Made with the zucchini trimmings

In a large roasting tray, drizzle the zucchini trimmings with olive oil then season and add the thyme and garlic. Cover with aluminium foil and bake at 150°C for around 30 – 50 minutes. Once cooked, set aside the juices and blend the drained zucchini to obtain a texture like lamb’s lettuce. Add the shallots with vinegar and 25g of olive or basil oil then season and set aside ready for assembly.

Basil pesto
½ clove of garlic
50g pine nuts
2 bunches of basil
100g olive oil

In a mortar, crush the garlic, pine nuts and basil then add the olive oil and season. Pour into a container lined with aluminium foil to prevent it from oxidizing.


Final touch
1 lemon
25g of olives
½ bunch of purple basil
5g olive powder or 10g dried raw olives (to be prepared 48h in advance by baking at 55°C for 48 hours)

Peel the lemon, remove the segments and dice. Halve the olives lengthwise and remove the basil leaves from the stem. Add all these ingredients to the olive powder.

Le Meurice Alain Ducasse room
Amaury Houhours in the kitchen cleaning the plates

Gravy
Zucchini cooking juices
25g Barolo or wine vinegar
10g olive oil

Reduce down the zucchini juices then stir in the olive oil and vinegar and keep warm.


Final assembly
Line a cookpot or casserole dish with the zucchini ‘caviar’ and add a layer of pesto. Roll up the zucchini strips and fill the dish as shown in the photo, alternating the colours. Bake in the oven at 150°C for 8 – 10 minutes. Add the final touches and finish with a dash of warm gravy.

 

Serves 4

You can also enjoy this dish at Restaurant Le Meurice Alain Ducasse and find out about our other exceptional ingredients.

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Le Meurice

The original palace hotel in the heart of historic Paris, Le Meurice with its splendid newly-restored rooms and suites is the very epitome of quiet elegance and is alive with the artist’s soul of wit and magic.

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