Ingredients 270 g soft, silk tofu whole sea salt, just enough to taste 4 - 5 fresh chives sprigs, cleaned and finely chopped half a teaspoon ground or powdered
piment d'Espelette the juice of 1 lemon 130 ml extra virgin olive oil Makes 1 medium jar.
I love Hélène Darrozerestaurant, maybe because there are few women chefs in France, you see the esthetics of a woman behind the dishes AND she is a great chef also, she comes from the south - west of France, where I lived for some time, so the typical flavors of this region are exposed in her cooking: she cooks everything in duck fat, and she uses the «
piment d'Espelette» THE
ingredient present in almost all my dishes.