Alan Taudon’s Avocado and Cabbage Millefeuille

Serves 3

Ingredients

For the Millefeuille

• 1 ripe avocado
• 1/2 green cabbage
• 1 tablespoon of olive oil
• 1 sprig of thyme
• A few drops of Tabasco sauce

For the Smoked Mustard

• 2 tablespoons of Dijon mustard
• 1 tablespoon of smoked oil (can replace with olive oil if unavailable)
• 1 teaspoon of honey (or sugar)
• 1 teaspoon of water

Method

For the Smoked Mustard

1. To make the smoked mustard, mix all the ingredients together.
2. Cook under the grill for a good 5 minutes until lightly coloured to infuse a smoky smell and flavour.

For the Millefeuille

1. Separate the cabbage leaves and flash-fry to give a crunchy texture. Place the leaves on a piece of cling film. Brush the leaves with olive oil and add a few thyme leaves.
2. Cut the avocado lengthwise into thick slices (1.5 cm thick) and add a few drops of Tabasco sauce.
3. Arrange the avocado and cabbage leaves closely together. Repeat this step until all ingredients have been used to make a savoury millefeuille.
4. Cover with a piece of cling film, and leave to rest for 1 hour in the fridge.
5. Cut the mille-feuille into slices (1 cm thick). Place on a very hot plate and add the smoked mustard.

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Recipe courtesy of Alan Taudon, chef of Michelin-starred L’Orangerie at the Four Seasons Hotel George V, Paris. Find this recipe, along with others, in the @FSGeorgeVParis Instagram highlights.