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Chefs Recipe: Chilean Hass Avocado from Chef Gonzalo Luzarraga and Co-founder of RIGO’ London
He’s either won, or worked at some of the top Michelin-starred restaurants of Europe: Alain Ducasse’s three Michelin-star Louis XU in Monaco, two Michelin-starred Flipot in Piedmonte, and Michelin-starred Le Clivie in Italy and Kuchlmasterei Project in Wein, Austria. So now that Chef Gonzalo Luzarraga has opened his first restaurant in Parsons Green, London in summer 17, there’s been rather a lot of excitement for his ‘kitchen without borders’, that encapsulates the best discoveries from his travels and tenures.
Here’s a remarkable dish, inspired by his memories of Chile. Fancy a vibrant spring starter that will impress the dinner party guests – but is relatively simple to make? The dish is a Chilean Hass avocado, with black olives, smoked goat yogurt, and chervil oil.
This dish is also on the menu at RIGO’ where Luxury Restaurant Club instant rewards apply here. Download free app here, see benefits and join club.
2 ripe Hass avocado from Chile
300 g goats yogurt
200 g of black Taggiasca (or calamata) pitted olives
50 g of fresh chervil
10 g green tabasco
10 g of miso powder
30 g of virgin olive oil
20 g of hay, for smoking
For smoked yogurt
Mix yogurt with Tabasco in a small, non-plastic container.
Lay the hay in a larger container that can be totally sealed (this can be done with tin foil) and place the yoghurt bowl inside this. Light the hay and close the container, allowing the yoghurt to smoke with the hay for 10 min. Add salt to taste and set aside.
For olive mixture
Set oven to 100°. In a food processor, blend the olives and miso powder, then spread the mixture onto a tray lined with baking paper, and place in the oven at 100°. Leave to dry out in the oven for 2 hours.
For Chervil Oil
In a blender add the olive oil and chervil and blend until the chervil is as smooth as possible. Filter and discard of the chervil, keeping the oil.
Place the yogurt on the plate. Cut the avocado into 4 parts and coat with the dry olive, and then lay next to the yoghurt. Add the chervil oil onto the yoghurt.
RIGO’ London. See sample menus.