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Like ice cream? How about Bury St Edmunds restaurant’s green tomato with basil?

Chef Pascal Canevet at Maison Bleu with the dessert Green tomato and basil ice cream with strawberries ANL-140904-172419001

Chef Pascal Canevet at Maison Bleu with the dessert Green tomato and basil ice cream with strawberries ANL-140904-172419001

While receiving ‘some beautiful green tomatoes’ would please any chef, at Maison Bleue their delivery has prompted an unusual pudding creation.

After last year’s chicken liver ice cream (served with parfait), the Bury St Edmunds restaurant’s current green tomato flavour could seem tame

But add a little basil, serve with strawberries and merengue and you have an unusual, mouth-watering concoction that is causing a stir.

Joint owner Pascal Canevet, the chef behind the pale green creation, said: “First of all you taste the green tomato and at the end you can taste the basil. People are not sure about it, but when they try it they absolutely love it. It’s not too strong, so you get a good balance with the strawberries.”

He added: “Today, because there’s so much competition and the chains all do the same thing, we need to be different. I do a lot of brainstorming with my wife. We talk a lot about food and this idea came up.”

Szechuan pepper and vanilla ice cream is another of the restaurant’s more unusual creations, while it was serving beetroot and white chocolate cake last week and currently has cream of parsnip and white chocolate pudding with poached clementine on its menu.

“I might have come up with something new this afternoon - sometimes it happens quickly, sometimes I can work on a project for months,” said Mr Canevet.

 

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