Sorry, you need to enable JavaScript to visit this website.

Zero Waste: Old Bread and Tomato Mille Feuille by Dominique Crenn

Difficulty
Intermediate
Total Time
1H 12MIN

Ingredients

Shallots: 1 each

Garlic Cloves: 2 each

Bread crumb: 50 g

Fleur de sel: To taste

Espelette pepper: To taste

Stale bread: 1 slice each

Tomato Core: 1 each

Soy milk: 250 g, unsweetened

Espelette pepper: To taste

Salt: To taste

Dijon mustard: 40 g

Basil: 5 g, chopped

Grapeseed oil

Olive oil

Cherry tomatoes: 1 each, ripe

Shirodashi: 10 g

Olive oil: 10 g

Lemon juice: 10 g

Salt: To taste

Espelette pepper: To taste

Why Waste? is back. The Fine Dining Lovers series that shows you how to turn your kitchen food waste into delicious dishes, with recipes and tips by some of the world's best chefs, makes a welcome and timely return.

Almost a third of bread produced in the world gets wasted, so this episode of Why Waste? shows us what we can do with it before it ends up in the garbage. This recipe is by Dominique Crenn, the US's first three-Michelin-starred female chef, from Atelier Crenn and Petit Crenn in San Francisco.

Every year, 240 million slices of bread are wasted. Instead of seeing waste, see opportunity with this Italian-inspired recipe from Dominique Crenn. A glossy vegan mayonnaise, toasted bread, fresh tomatoes and breadcrumbs, are turned into an elegant and delicious mille feuille. "Bread is gold. Don't ever throw out stale bread, use it and make something delicious," says Crenn.

Method

01.

Crumble

Slice with a mandoline the garlic and shallot, then deep-fry them until golden.

Mix the bread crumbs with the deep-fried garlic and shallot (chopped).

Season with the fleur de sel and Espelette pepper.

02.

Infused soy milk

Toast the sourdough over hot coals.

Cook and dry out the tomato, then add the toasted bread. Pour over the milk, bring to a boil then let it infuse for a few minutes.

Pass through a chinois and reserve.

03.

Vegan mayonnaise

Emulsify the mustard and soy milk with the oil (half and half) until the mayonnaise is thick, add the chopped basil.

04.

Sungold tomato

Blanch the tomato for 30 seconds in boiling water, then shock them in iced water.

Put them to marinate in the remaining ingredients.

05.

To finish

Place the tomatoes on the first slice of bread, pipe the mayonnaise on the top of the tomatoes. Add the crumble before to recover with another slice of toasted bread.

Finish with some fresh basil leaves.

Join the community
Badge
Join us for unlimited access to the very best of Fine Dining Lovers