Cooks this dish for paying guests · Verified chef · Answers buyers directly
1 h 30 min total55 min hands-onServes 2Hard
43 more verified cooks and this recipe costs $2.99
RISING → POPULAREvery part of a niçoise plated on its own, held at the temperature that suits it rather than all cold from the fridge.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Tuna loin000 g
Quail eggs000 g
Nicoise olives000 g
Green beans000 gAnchovy000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Choosing tuna for confit: centre cut and colour
Holding oil at one temperature on a domestic hob
Plating six components so nothing goes cold
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 16 of the 31 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: holding the confit oil at 55°c — step 19 of 31.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Théo Mercier watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Holding the oil at 55°C without a circulator
Why the beans go into ice and the potatoes never do
The order things leave the kitchen
The three serving temperatures, and the order things leave the kitchen so they meet on the plate.
Written by Théo Mercier. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
7 people cooked it, 95% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 43 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
