Petit Comité imagined recipes inspired by the Fall/Winter women's collection for you. Here's our appetizer of the week, a tribute to our warriors from the East : The Warrior helmet.




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Chervil chowder with sea urchin roe


Serves 4


12 good-sized sea urchins (in season from late October to mid-April)
500g chervil root or parsnip
1 chicken stock cube
10cl full-fat crème fraîche
Punjabi pepper
Small bunch of chervil


Carefully split open the sea urchins using small pointed scissors. Discard the top part.
Pour the fluid out into a container, extract the roe and set aside. Keep all parts chilled.
Clean out the shells, rinse and place upside down on kitchen roll.

Peel and rinse the chervil root.
Dissolve the stock cube in a pot of boiling water. Add the chervil root and a little salt.
Boil on a medium heat for around 15 mins.

Purée the chervil root with a blender, gradually adding the cooking broth until creamy.
Add the crème fraîche quickly while the mixture is still hot.

Strain the fluid which was extracted from the sea urchins and kept chilled.
Pour the chowder into the sea urchin shells to 2/3 full. Arrange the tongues of roe and drizzle over the strained fluid.
Season with a little pepper and garnish with strands of chervil.
Serve immediately.