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Make Bruno Loubet's celeriac rémoulade

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Watch Bruno Loubet's step-by-step video guide to creating the warming celeriac rémoulade and sautéed wild mushrooms. The Michelin-starred French-born chef, who runs Bistro Bruno Loubet at The Zetter Hotel in London, describes the Autumn/Winter dish as "tres tres bon."

Celeriac rémoulade and sautéed wild mushrooms

Ingredients (Serves 4 people)

  • 1 whole celeriac x 350g
  • Mayonnaise x 3 tbsp
  • Dijon mustard x 1 tsp
  • Gherkins, finely chopped x 2tbsp
  • Chives
  • Mixed wild mushrooms x 500g
  • Chopped shallots x 1tbsp
  • Chopped garlic x 1 clove
  • Flat leaf parsley, chopped x 1tbsp
  • Olive oil x 4 tbsp
  • Salt & Pepper to taste

Method

Step 1: Peel the celeriac then wash under cold water and then grate (not too finely). Combine the Dijon mustard, the mayonnaise, the chives and the gherkins, then add to the grated celeriac and mix well. Set aside

Step 2: Add olive oil to a large frying pan and place on a medium heat. Next add the shallots and stir well for a minute before adding the garlic and the wild mushrooms. Sautee until the mushrooms soften and start to colour slightly and then add the parsley and season with salt and pepper (tip: do not season the mushrooms until cooked as it will draw out all of the moisture too soon).

Step 3: To serve, spread a thin layer of the rémoulade on each plate and then top with the sautéed wild mushrooms. This light, seasonal dish is also great on its own or served with a little Bayonne ham (Palma ham is similar).

Bruno Loubet and Alastair Little took part in the American Express Kitchen Influentials event at this year’s London Restaurant Festival which featured eight unique pairings of chefs and their protégés that have inspired them.

Kitchen Influentials is just one example of the great service delivered to Cardmembers through the Amex Preferred Seating programme. For more information visit amex.co.uk/potential, or follow @AmexUK on Twitter.

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