Guest Chef recipes

Vegan Redpool

Category: Main dish

Ingredients for 1 portion:

  1. 5 gr Shiitakes
  2. 60 gr pond scum green noodles
  3. 30 gr passion fruit vinegar
  4. 8 gr. Black garlic jam
  5. 2 gr grounded Galangal
  6. 4 gr grounded Arrow root
  7. 50 gr tofu cream
  8. 2 beetroots
  9. 8 items of chives
  10. 300 ml water
  11. 2 gr garlic powder
  12. 2-3 Seaweed nachos
  13. Season pepper seaweed-lemon
  14. 3-4 edible flowers
  15.  sea salt

Preparation Time: 2 hours & Execution time : 30 minutes


  1. Tofu ballotine:
    1. Blend in mixer or in a food processor the tofu cream, the Arrow root, a little bit of season pepper seaweed-lemon and the garlic powder.
    2. Use a rubber spatula to pour the mixture in a non-stick pan, in a moderate heat.
    3. Mix the mixture, till it becomes homogenous.
    4. Cut the chives in 6 cm.
    5. Use a film to spread the mixture in a rectangular shape, so that the chives can fit in the film.
    6. Wrap the film, so that the chives will be in the center and put the ballotine in the fridge for 2 hours.
  2. For the broth
    1. Add water, one beetroot and Galangal in a blender.
    2. Use the cheesecloth for the broth.
    3. Boil the broth in a high heat and once it is boiled, turn off the burner, add the Shiitakes and blend.
    4. Cover the broth with a top for 10 minutes.
  3. For the pond scum green noodles
    1. Add the pond scum green noodles in a boiled water and cook them with salt for 8-10 minutes.
  4. It is time to decorate our dish !!!!
    1. Add the black garlic jam in a feeding bottle along with the passion fruit vinegar and “draw” the dish.
    2. Cut the ballotine in 3 pieces and put them in the middle.
    3. Add the shiitakes and the beetroot (Paysanne cut)
    4. Put the pond scum green noodles in two chopsticks.
    5. Break the seaweed nachos on the top to make the dish more crispy.
    6. Decorate the dish with edible flowers and add a little bit of season pepper seaweed-lemon.
    7.  In the end, pour the broth.

Enjoy your meal…

Special credits to AVIT restaurant for their hospitality.

Chef: Simon Farchat

• Oct 2018 – To day Head Chef/Co owner @ Avit Cafe Glyfada

• Sept 2017 – May 2018 Head Chef and Co Owner @ Avit Pop Up and Worshops +  South east Asia / working and travelling project 

• April 2015 – July 2017 Sous Chef @ La Formagerie / Chef Alesandro Grano 

• Sep 2013 – Feb 2015 Demi Chef And then promoted to Chef De Partie @ Spice Market / Chef Jean Georges • Jan 2013 – August 2013 Commis Chef   @ Brassiere Blanc / Chef Raymond Blanc

Motto: “For a Better Self For A Beautiful Planet”.