Ingredients (serves one)
Pea veloute
• 800g fresh peas
• 80g shallots
• Thai basil, one bunch
• 30g butter
• 1.2 litre chicken stock
• Salt
• White pepper
• Five spices mix
• 0.2 litre cream
Pea sherbet
• 300g fresh pea pods
• 200g fresh peas
• 50g leeks
• 10cl cream
• 2 tsp mascarpone
• Salt
• White pepper
• Five spices mix
Topping
• Grapefruit
• Thai basil
• Fresh peas
Method
Pea veloute
1 Sweat the chopped shallots with the butter.
2 Add the chicken stock, bring it to boil.
3 Add the peas and let them cook for seven minutes.
4 Add the cream and 10 leaves of basil.
5 Blend it on ice and season it.
Pea sherbet
1 Poach peas and pea pods with the green leeks in salted water, for five minutes.
2 Then put them in ice water.
3 Freeze them in a Paco jet pot.
4 Mix them three times.
5 Add the cream, the mascarpone and season.
6 Freeze again.
Presentation
1 Warm up the soup.
2 Pacosse the sherbet.
3 Add all together in a soup bowl with all garnish.
4 Garnish as desired with the sherbet in the middle.
Open noon-3.30pm, 7pm-11.30pm. Le Royal Meridien Abu Dhabi, leroyalmeridienabudhabi.com (Toll free: 800 101101).
The chef
Name: Pierre-Olivier Petit
Nationality: French
Pierre Olivier started his career at none other than The Hotel Matignon, the residence of the French prime minister in Paris, after graduating from the Cookery & Food Service Management Higher Institute of French Cuisine/ ESCF – Ferrandi – Paris, France, and achieving his post-graduate Diploma in Culinary Arts at the Johnson & Wales University – Providence, Rhode Island, USA. Having worked at some of the most popular Parisian eateries, Pierre Olivier has acquired a sense of culinary style that is true to both his French roots and his international culture.
