CHEF'S PROFILE AND RECIPE – MARCH 2018

OLIVIER LIMOUSIN

OLIVIER LIMOUSIN

EXECUTIVE CHEF

Chef Oliver Limousin is the definition of the consummate professional. Everything from his clean cut good looks, to his polished and sophisticated demeanor belay an undercurrent of uncompromising perfectionism. Internationally recognized as one of Chef Joel Robouchon's most successful protégée’s, he is a man on a mission. “The biggest challenge of being a chef is to be perfect every day, for every service” he states. Classically trained and working in professional kitchens since the age of 14 in his hometown of Brittney France, he has moved into some of the most prestigious Michelin star kitchens in Paris. Chef Oliver credits his grandmother for helping him make the connection between great food and pleasure, and it is a belief system he holds dear to this day. “I was always attracted to the power food had to give pleasure. People dine out to escape the stress and worries of everyday life. For me being a chef is not a job, it is all about the passion of creating food and the pleasure it gives”. Chef Oliver is a team player who credits his entire staff for being a vital component in delivering each successful service. His attitude and teamwork ensures that the dining pleasure of each guest is always the ultimate goal.   


OLIVIER LIMOUSIN SHARES A RECIPE

LA BETTERAVE

LA BETTERAVE

Apple and Beetroot Salad with Avocado Guacamole and Green Mustard Sorbet

 

Ingredients:

1 Beetroot

1 Green Apple

1 Avocado

1/2 Shallot

Chervil, Flat Parsley, Dill

Lemon

Red and Yellow Peppercorn

Green Mustard Sorbet

 

Preparation:

  • Cut the beetroot and the apple into small dices.

  • Prepare a guacamole with the avocado, the lemon juice and the shallots that are cut into very fine slices.

  • Mix the “tartare” of beetroot and apple with the guacamole, add salt and pepper and some lemon juice if needed.

  • Prepare a coulis with the red and yellow peppercorn.

  • Put the “tartare” in the middle of the plate, make some lovely dots with the peppercorn coulis. On top of the tartare put the herb salad and at the last minute make a nice quenelle of green mustard sorbet.