Chef Aveyronnais Cyril Lignac, a small screen star, who hosts and embodies several culinary programs on M6, also has six restaurants in Paris and an address in London.
“The lawyer was born in 2017, about a year after the opening of the Bar des Prés, my restaurant on the Parisian left bank where I imagine travel cuisine with Japanese influences. You have to know that ‘Before, this place was a tanning salon … therefore devoid of air extraction system. Therefore, we cannot cook anything! So we share sushi, tartares and salads at the counter or around ‘A large table. A small corn pancake seemed to me to complete the offer. In its first version, I covered it with homemade tarama and tuna slices with sesame oil. It was good, undeniably . But I felt that you could do better. Make it more striking.
At the flavor level, the reflection was quite easy. I wanted to work a crustacean to change fish, very present à la carte; And I had an entrance to a mirror/apple/curry at the gourmet restaurant that worked very well. These are consensual tastes, and I do not cook to demonstrate my talent, but to please the customer. With Aude [Rambour, his executive chef], he was transposed to the pancake format by binding the meal flesh with a light -style mayonnaise with a crème fraîche. There remained the visual part: the Bar des Prés is a restaurant without a tablecloth, where we do not take the lead on the presentation. I wanted on a dish, only one, we feel technical mastery, whether manicured, that it slams! And as there are only 40 covers, you could afford to spend a lot of time on the avocado cutting.
At the beginning, I placed the avocado slices like petals on the cake, but as soon as it was cut, it was a carnage! After a month of testing, we found the right formula: a very fine cut which allows you to store the slices tight against each other, so that they fully cover the cake. I add a little olive oil with a brush, lemon, herbs, fleur de sel, and presto, it’s good! When I saw the final result, frankly, I was happy. I had never seen it anywhere else, and God knows that I travel!
The success was immediate. When the cake arrives at a table, those who discover it exclaim “Wow!”. And the table next door “the same thing” commands. Quite quickly, the customers of my adjoining restaurant, at the meadows, began to claim it, we put the plates from one brand to another … until I also put it à la carte. Today, there are almost all of the tables, many customers come specially for it. The novelty is important but I understand very well that we go to the restaurant to find a dish that we love. It’s like a concert: if you’re going to see the Stones, you’re happy to hear their new album. But the moment you prefer is when they play their old repertoire, and you hear the first notes of Start Me Up. “
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