Recipe for celery, brown crab, white lavender

Yannick Hornis gives an eclectic mandate to Gérard Guille at Restaurant Pureté in Lille.

reading time:
2 minutes

If Gerald Gill combines the richness of his land with the many flavors discovered during his travels on the Opal Coast, then Chef of Purity in Lille owes his success above all to powerful technology and creativity that allow him to serve superbly academically while freeing himself from its shackles.

A true craftsman at heart, serving contemporary and exquisite cuisine, along with a fine wine list, served by attentive staff in a completely renovated setting that is very pleasant, clean and bright.

Prepare : 30 minutes – cooking : 30 minutes – cost : **- difficulty : ***.

ingredients for 4 people)

120 grams of brown crab meat, 10 grams of lavender, 40 cl of water, 2 limes, 1 celery, 1 celery stalk, 4 leaves of gelatin, 20 cl of liquid cream, olive oil, white balsamic vinegar, lavender oil, salt and pepper.


Cut half of the celery into julienne. Cook the rest in salted boiling water and mash.

Using a centrifuge, collect 50 cl of celery juice, season it and add lemon juice and a pinch of vinegar.

Sticking with gelatin, apply a siphon with two gas cartridges and keep cool.

Soak the lavender in water with the addition of lemon juice. 4 film cookie cutters, pour the infusion over 2 mm thick and freeze.

Whip the cream, add the celery puree and lemon juice, then set aside in the fridge. Season the joules with olive oil, a drizzle of balsamic vinegar, and salt and pepper. Likewise for brown crab meat.


In each dish, put the whipped cream with celery, julienne, and then brown crab. Cover with ice cubes and finish with foam and a drizzle of lavender oil.

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Le Mag Cuisine Le Mag Yannick Hornez Gastronomy Lille (59000, 59033, 59777, 59800, North)

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