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05 Dec, 2021
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Beetroot Carpaccio

Beetroot Carpaccio With Lemon Honey Dressing by Chef Mohsine Korich, H&S Chef Of The Month

H&S Chef Of The Month

Chef Mohsine Korich
Chef Mohsine Korich

Nationality: French/Moroccan

chef Mohsine
La Poele

Interview With H&S Magazine

Who Is Mohsine Korich?

I have been a chef for almost 4 decades and started my career as a hobby that I have loved my entire life.

 

Type Of Cuisine?

Mostly Classic French with a Moroccan Twist, as well as Molecular Gastronomy.  I don’t believe in one kitchen so I prefer bringing different flavors together in order to create something unique.

 

What Inspired You To Become A Chef?

I did 2 years of Medical Studies before I became a chef. It was just the joy I saw people having when they tried my food. I am a very creative person so becoming a chef constantly challenges my creativity.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

I would say keeping up with the changing gastronomic trends – but I think that is a good thing since it encourages me to think out of the box and bring out culinary experiences my clients have never experienced before.

 

What’s Your Biggest Achievement In The Culinary Industry?

This would be winning my First Michelin Star!

 

When It Comes To Cooking What Is More Important To You The Technique, The Ingredients, Or The Creativity?

I think that cooking is a very beautiful form of art and all the above are very important otherwise the food you make doesn’t stand out.

 

Recipe Of The Week: Beetroot Carpaccio With Lemon Honey Dressing

Beetroot Carpaccio

Ingredients

• 1 large beetroot
• 3 tablespoons lemon juice
• 1 tablespoon honey
• Natural yogurt
• 6 tablespoons  olive oil
• 2g chopped garlic
• 5 g salt
• 5g black pepper
• Arugula

Preparation

Get a large pot with water on the heat and add in a pinch of salt. Peel your beetroot and let it boil in the water until soft. Remove and set aside to cool. For the dressing, into a blender mix the honey, yogurt, olive oil, salt, black pepper & garlic. Blitz till smooth.

Plating

To plate, carefully slice the beetroot using a mandolin and lay it on the plate. Dress Arugula with the dressing and place it on top. Serve cold.

 

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