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Leek fondue with black garlic petals


  • 5 fresh baby leeks (or mature leeks when out of season)
  • 2 farm egg yolks
  • black garlic cloves
  • 1L of chicken stock
  • A dash of olive oil
  • Salt and freshly grounded pepper
  • A few pink peppercorns


Check the leeks, carefully wash and cut into slices. Brown with a dash of olive oil and season. Add the chicken stock and let simmer until the leeks are tender.

Arrange the leek slices on serving plates. In the center of each plate, cautiously place a raw egg yolk and place the plates under the oven grill for a minute at 200°C to slightly harden the eggs.

In the meantime, finely chop the black garlic clove onto thin petals and dispose them carefully on the egg yolk and leeks. Finish by crushing pink peppercorns on top using your fingers.

This recipe was made by Isa-Marie and is available on her culinary blog Grelinette et Cassolettes

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