Français 
Beef Gravlax with Red Kampot Pepper
by Franck Breton
and Ly Hay, producer of red kampot pepper in Cambodia
The Chef's Story
Franck Breton trained at the Albert Bayet Hotel School in Tours, where he met his future business partner, Jérôme Lognon. His professional journey took him to the kitchens of the Château des Sept Tours, then to Burgundy at the Auberge de la Charme, a Michelin-starred restaurant. He continued his career at the Abbaye de la Bussière, also a Michelin-starred establishment, before returning to his native region to join the Domaine des Hauts de Loire, which holds two Michelin stars.
After about fifteen years of learning and practice in their respective fields, Franck Breton and Jérôme Lognon reunited to open the restaurant Les Arpents. The restaurant was awarded a Bib Gourmand by the Michelin Guide, reflecting the quality and accessibility of its cuisine.
Franck Breton continues to evolve Les Arpents, offering a refined and dynamic culinary experience, in tune with the seasons and the expectations of his guests.
Restaurant Les Arpents, 5 rue d'orange 37400 Amboise
02 36 20 92 44 - contact@restaurant-lesarpents.fr
Ingredients for the Recipe :
- 200g beef sirloin with marbling
- 6 zucchinis
- 100g spinach leaves
- 200g coarse sea salt
- 100g sugar
- Red Kampot pepper
- 2 limes
- 2 lemons
- 10g Espelette pepper
- 3 stalks of lemongrass
- 150g salted soy sauce
- 150g sweet soy sauce
- Calamansi vinegar
- 2 tbsp roasted canola oil
- 10g black lemon powder
- Herbs and flowers from the garden to your liking (for the festival, we used Mexican sorrel, oxalis, borage flowers, dill, and chervil)
Preparation :
Mix the salt, sugar, and a few crushed grains of red Kampot pepper. Rub this mixture over the beef sirloin.
Preparation :
1. Marinate the beef sirloin for 24 hours.
2. Remove the sirloin from the salt and sugar mixture and rinse it thoroughly to remove all residues.
3. Prepare a marinade with the two soy sauces, lemongrass, the juice and zest of one lime, and a few grains of red Kampot pepper. Submerge the beef sirloin completely in this marinade.
4. Marinate for an additional 24 hours.
5. Peel the zucchinis, making sure to keep the skin.
6. Use a peeler to create long strips of zucchini. Roll these strips around your finger to create your presentation.
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Finely slice the remaining zucchini cores and sauté them in olive oil to remove excess moisture.
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Blanch the zucchini skins and spinach leaves in boiling water.
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Refresh them in ice water, then blend with the roasted zucchini cores to make a smooth purée.
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Season the purée with salt, a little red Kampot pepper from the grinder, and a few drops of calamansi vinegar.
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Slice the two lemons into thin rounds and candy them with water and a little sugar. Blend the drained lemon slices with a small pinch of Espelette pepper until you obtain a smooth paste.
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In a hot pan, sear the beef sirloin, previously removed from the marinade and dried. Cook for one minute on each side, then slice it into thin strips.
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Season the beef slices with a few drops of roasted canola oil.
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Place the beef slices on one half of the plate, then on the other half, arrange the zucchini rolls. You can fill these rolls with the zucchini purée and add a few dots of the lemon condiment.
Finish the presentation by arranging the various herbs beautifully on the plate, adding a few turns of the pepper grinder, and a pinch of black lemon powder.
