Cook four eggs for six minutes in boiling water with a little vinegar.
Once cooked, place the eggs in very cold water. This makes them easier to peel.
Finely chop the shallot.
Sauté the shallot with the butter in a pan.
Carefully wash 500 grams of white mushrooms. Slice them and add them to the shallot in the pan. Sauté everything together.
Take half of the sautéed mushrooms and blend them with 100 grams of heavy cream and 100 milliliters of chicken broth (for a vegetarian version, use vegetable broth).
For the fried egg: roll the peeled egg in flour, then in beaten egg yolk, then in breadcrumbs. Repeat the process a second time. Then fry the breaded egg in hot oil for two minutes.
Do this for each of the 4 eggs.
For plating, take a ring mold. Place it in the center of the plate and put some sautéed mushrooms at the bottom of the circle. Remove the mold.
Then place the fried egg on top of the sautéed mushrooms. Pour the mushroom soup around it.
Add a few leaves of chervil for garnish. Enjoy!
Alan Geaam finishes plating his mushroom velouté with a fried egg on a bed of sautéed mushrooms. Photo Aly Balbacky
Born in Liberia, Alan Geaam grew up in Lebanon, in the city of Tripoli. After living through the civil war, he set sail for Paris. With only 200 francs in his pocket and at only 24 years old, he started working in construction. His life took a turn when he replaced an injured chef at a Lebanese restaurant where he was working as a dishwasher. This opportunity marked the beginning of a culinary star-crossed career. In 2007, he became the chef and owner of Auberge Nicolas Flamel in Paris, and went on to open several other establishments, including Restaurant Alan Geaam, which was awarded a Michelin star in 2018. Alan Geaam is a chef with many influences who revisits the classics of French cuisine by blending them with Lebanese tastes and flavors, reinventing the codes of fine dining every day, with a spirit that is gourmet, convivial, and focused on sharing.
Born in Liberia, Alan Geaam grew up in Lebanon, in the city of Tripoli. After living through the civil war, he set sail for Paris. With only 200 francs in his pocket and at only 24 years old, he started working in construction. His life took a turn when he replaced an injured chef at a Lebanese restaurant where he was working as a dishwasher. This opportunity marked the beginning of a culinary star-crossed career. In 2007, he became the chef and owner of Auberge Nicolas Flamel in Paris, and went on to open several other establishments, including Restaurant Alan Geaam, which was awarded a Michelin star in 2018. Alan Geaam is a chef with many influences who revisits the classics of French cuisine by blending them with Lebanese tastes and flavors, reinventing the codes of fine dining every day, with a spirit that is gourmet, convivial, and focused on sharing.
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Offer sent. We hope to welcome you among our subscribers.
Would you like to support L’Orient Today?
Lebanon is in danger of collapse. We need you more than ever. By supporting us, you will allow us to continue to fulfill our mission and provide you with continuous, independent, quality information.
