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A Recipe by Rémy Gravelaine, Chef of the Casino of Morges, Based on the Dragon of Mexico
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The estragon of Mexico is one of these exotic herbs that diversify the Romanesque vegetable crops. Chef of the Casino of Morges, Rémy Gravelaine slipped it in a bearnaise sauce, with lemon caviar, to coat a confit cod "Herb of the clouds". This is how the Aztecs called the estragon of Mexico, this aromatic plant of the family Asteraceae, whose yellow flowers open in autumn. "This heavenly allusion is undoubtedly related to the fact that it was c…
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