Toasts, soufflé, skewers: 3 aperitif recipes created by Top Chef Pierre Augé to delight his guests

We toast to the return of fine weather with Pierre Augé, winner of Top Chef and virtuoso of the flavors of the Mediterranean. Exclusively for Here, he reveals his three great recipes, to share casually during the aperitif.

Big winner of Top Chef 2014, Pierre Auge keep wetting her apron in Bezierswhere he delights young and old alike with his cuisine as cheerful as his accent ! In great generosity, he opened to us the doors of his house that smells good in summer, to concoct a special aperitif issue : a meeting with small onions! Did you miss the newsstand exit? Do not panic, we offer you a catch-up session: here three recipes to enjoy with family or friends… provided you have the basic ingredient of Pierre Augé: the smile !

1. Cottage cheese tartine with vegetables and olives from Pierre Augé

Ingredients for 4 persons

  • 2 very thin bread strings
  • 1 clove of garlic
  • 200g cottage cheese (or fromage blanc or Greek yoghurt)
  • 10g olive oil
  • Salt
  • curry powder
  • Seasonal vegetables of your choice
  • A few onions and olives from Lucca


  1. Cut the bread strings in half lengthwise and then in half widthwise.
  2. Toast these four toasts in the oven then rub them with the garlic.
  3. Mix the cottage cheese, olive oil, a pinch of salt and curry then spread generously on the bread.
  4. Decorate with raw or cooked vegetables, according to your tastes (here: carrots, green asparagus, celery and peas), some candied onions and olives.
Roberta Valério for Here

2. The soufflé of potatoes, confit garlic and crispy tuile from Pierre Augé

Ingredients for 4 people

For the soufflé:

  • 100g + 30g of duck fat (or 100g olive oil)
  • Thyme
  • 2 cloves garlic
  • 500g potatoes
  • 200g mascarpone
  • 140g milk
  • 8 egg yolks
  • 20 g fine salt
  • 33g potato starch
  • 8 egg whites

For the crispy tile:

  • 100g water
  • 80g olive oil
  • 16g flour
  • Salt


  1. Heat 100 g duck fat (or olive oil) and a little thyme in a saucepan.
  2. Add the unpeeled garlic cloves and cook slowly for 30 min. Peel then mash.
  3. Mix with baked potatoes and passed through a potato masher.
  4. Put it all together in a mixer with the mascarpone, cold milk, egg yolks, salt, potato starch and 30 g of previously melted duck fat (optional). Mix.
  5. Incorporate egg whites and mix again.
  6. Place the dough in a round mold and bake in the oven at 160°C for 30 min.
  7. Mix all the ingredients for the crispy tuile to get a paste. Cook it for 2 minutes in a very hot pan. When the tuile crackles and detaches from the bottom, stop cooking.
  8. Arrange it on the unmolded soufflé.
Roberta Valério for Here

3. Skewers of breaded mussels and mackerel in escabeche from Pierre Augé


For the breaded mussel skewers:

  • 16 molds
  • 1 tbsp olive oil

The aioli sauce:

  • 1 crushed garlic clove
  • 30 g cooked and mashed potatoes
  • 100g olive oil
  • Salt
  • Espelette pepper
  • 4 strands of saffron

The accompaniment:

  • 2 slices of smoked bacon
  • 100 g of grated cheese
  • 100g breadcrumbs

For the escabeche mackerel:

  • 1 chopped onion
  • 100g olive oil
  • 1 tbsp tomato puree
  • 5 tomatoes
  • 10 g of white vinegar
  • 50g water
  • 6 chopped mint leaves
  • 4 raw and boneless mackerel fillets, 200 g each


  1. Cook the mussels in a pan with olive oil until they open and then remove them from their shells.
  2. Prepare the aioli by mixing all the ingredients.
  3. On a wooden skewer, alternate mold and slice of bacon cut into a rectangle.
  4. Brush the skewers with the aioli and coat them in the gruyère cheese and breadcrumbs.
  5. Prepare the mackerel in escabechebrowning the onion in olive oil and tomato purée.
  6. Deglaze with the diced tomatoes, white vinegar, water and mint.
  7. Bring to a simmer until the tomatoes are cooked.
  8. Pour this very hot escabèche over the mackerels; it is she who will cook them slowly.
  9. Serve the mackerel cold or at room temperature.

Pierre Augé’s tip: “If you prefer your mackerel a little more cooked, put the dish back in the oven for 2-3 minutes at 160°C. Check the cooking to the touch: if the fish is firm and slightly soft, it’s all good! »

Roberta Valério for Here

Acknowledgments: Béziers Méditerranée Tourist Office

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