Cooking green beans the English way by Jean-François Piège

Jean-François Piège shares with you every Saturday on Point its cooking secrets by putting a seasonal product on the front of the plate. Today, the 2-star chef of the Grand Restaurant in Paris reveals his knack for successfully cooking green beans the English way. A technique to be found in Zero meat, zero fishhis book to be published on 1er june at Hatchet. You must first stalk your green beans then wash them, before immersing them in boiling water previously salted with coarse gray sea salt. When they are cooked, all you have to do is cool your green beans in ice water to stop them cooking. Once drained, you have the embarrassment of the choice to prepare them. You can serve them in a salad with tomatoes, a dash of vinegar and a drizzle of olive oil, pan-fry them in butter with a drizzle of lemon or even prepare them with Provencal parsley… You’ll see, it’s simple, fast and foolproof. Now it’s up to you to do it again. Treat yourself !

The recipe: English-style green beans from Jean-François Piège

At the market
Fresh green beans, coarse gray sea salt

In the kitchen
Stalk the green beans. Wash them in a bowl filled with water. Drain them on a plate.
In a large saucepan, bring plenty of water to a boil. Season with coarse gray sea salt. When the water is boiling, drop in your green beans. Cook them until crispy. Check by tasting as it cooks.
When the green beans are cooked, transfer them to a bowl filled with ice water to stop them cooking. Drain them gently in a salad basket.

Place your green beans in a dish.

Consult our file: Jean-François Piège – Fall into the Trap

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