Greek-style tender vegetables make something special out of fennel and courgette – this is how they're done at chef Alain Ducasse's L'Hostellerie de l'Abbaye de la Celle.

Greek-style tender vegetables, brousse des Roves cheese by chef Nicolas Pierantoni of L'Hostellerie de l'Abbaye de la Celle


(Serves 4)

8 carrots

2 fennel

2 white fresh onions

1 green courgette

15cm length of celery

2 turnips

50g broad beans

50g green peas

1/2 long cucumber




50g of brousse des Roves cheese

10ml of olive oil

50ml of chicken stock

20ml of white wine

4ml of wine vinegar


Ground pepper


25g of dried coriander

1 sprig fresh thyme

Zest of 2 lemons

1 small bay leaf

5g of dried fennel


1. Clean, peel and chop all the vegetables.

2. Put all the herbs in a sterile gauze compress and close it.

3. Cook the vegetables, except the green vegetables, and the herbs in a pan with a dash of olive oil.

4. Pour the wine vinegar and the white wine in the pan, then add the chicken breast stock and put the pan cover on.

5. When the vegetables are almost cooked, add the green vegetables in the pan: the green peas, the half cucumber, the broad beans and courgette.

6. Arrange the vegetables on the plate, the fresh herbs (chervil, cilantro and basil) and the brousse des Roves cheese. Season to taste with salt and pepper