PISSALADIÈ
RE RECIPE
CRILLON LE BRAVE’S IMPRESSIVE CHEF,
ANISSA BOULESTEIX
Crillon Le Brave opening to open again soon the Head
chef, Anissa Boulesteix, will continue to take
inspiration from her Provençal surroundings to
produce culinary creations.
She uses a sublime blend of flavours whilst supporting
the local farmers, creating a gastronomic experience
to remember.
Method:
Step 1: (pizza dough)
Mix all the ingredients in the mixer then let run for 5
minutes at speed 1, then 7 minutes at speed 3.
Make dough pieces of 50gr and spread them in the
direction length.
Step 2:
Chop the onions and melted the butter let sweat and
add the thyme and salt.
Step 3:
Spread the onion compote on the pre-cooked dough.
Ingredients
Pizza Dough:
• 100gr T55 flour
• 50gr water
• 2g salt
• 5gr baker's yeast
• 12gr organic olive oil
• 80gr fine polenta
• 8 Sweet Cévennes onions
• 250gr soft butter
• Fresh thyme
• 24 anchovy fillets
• 300gr Nyons olives
• Organic olive oil
• Fine salt
Add the marinated anchovy fillets (olive oil, salt,
thyme)
Arrange the Nyons olives.
Bake at 220 ° C for about 6 minutes.
Decoration:
- Fresh thyme branch
- "Organic" olive oil fillet
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