Thursday, October 27 2016


Avocado with Green Meringue and Herbs

Update: October, 04/2015 - 02:14

with chef Raphael Szurek from JW Marriott Hotel Ha Noi

Discover an exceptional culinary experience with a recipe from chef Szurik at French Grill restaurant. The balance between the freshness and creaminess of avocado and crunchiness of meringue creates a unique tasting experience.

Ingredient: serves 4

For avocado:

  • 2 pcs avocado
  • 1 pcs lemon juice
  • 1 tsp olive oil
  • Salt and pepper to taste

For the meringue:

  • 100g egg white
  • 50g sugar
  • 3g salt
  • 20g parsley puree

For garnish:

  • 8 pcs asparagus
  • 100g edamame
  • 16 sprigs dill
  • 16 sprigs chervil


For avocado:

  • Peel and remove seed from avocado. Discard any black spot. Blend with lemon juice and olive oil. Correct seasoning. Reserve.

For meringue:

  • Whip the egg white with sugar and add parsley puree at the end.
  • On a baking paper, spread the meringue and cook for 50 mins at 100oC in the oven and let dry. Reserve.


  • Blanch asparagus and reserve.
  • Season asparagus and edamame with olive oil, lemon juice, salt and pepper.
  • Garnish with fresh herbs.


  • In a plate, spoon the avocado puree in the centre.
  • Place all other ingredients.

You can sample the dish at JW Marriott Hotel Ha Noi, 8 Do Duc Duc Rd, Me Tri Ward, South Tu Liem, Ha Noi. Tel. +84 4 3833 5588.

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