Noémie is, oh, how do you say, a perfectionist. Like all classically trained French chefs, and this dashing femme was trained at Lenotre, mind you, she makes each dish a personal work of art. Cooking lessons in Noémie’s sleek professional kitchen on Rue Nollet are ten verrines of fun; filled to the brim with laughter, cheer, and infectious passion for French cuisine. No wonder Les Secrets Gourmands de Noémie is featured in December’s French Marie Claire as a cutting edge extra-curricular activity. Menu du jour? Fromage de chèvre et courgettes charlottes. Bon appetit!
Ingredients for 6: 4 straight and thin zucchinis, 400g fresh goat cheese, 1 onion, 1 tbsp chopped fresh mint, 1 tbsp creme fraiche, olive oil, salt, pepper
For sauce: 2 red peppers, 1 garlic clove, 2 tbsp tomato paste, 1.5oz greek yogurt, olive oil, salt, pepper
Recipe: Wash zucchinis and slice with a mandoline lengthwise. Saute with olive oil, season with salt. Reserve.
Chop the mint and dice the onion. In a bowl, crush the goat cheese with a fork. Add the mint and onion. Stir to combine. Peel the red peppers. Remove the stem and seeds. Dice the peppers. Saute in a pan with olive oil until tender. Add crushed garlic and tomato paste to pan and cook for a few more minutes. Give everything a mix. Reserve until cold. Add the yogurt and check the seasoning.
Grease ramekins with olive oil. Place the zucchini slices in the bottom. Garnish with goat cheese mixture. Cover with zucchini, and chill. Serve with red pepper sauce around the charlotte and decorate with a mint leaf on top.
This can be prepared the day before.