This beautiful recipe is created by French Chef, Julien Burlat. He will be appearing at The World Omnivore Tour in Sydney.


  • Fitting for the broth

  • 5 cl of olive oil

  • 1/2 leek

  • 1/2 fennel

  • 1/2 large carrot

  • 1/2 onion

  • 1 shallot

  • 1/2 head of garlic

  • 1 bay leaf, stem parsley, thyme

  • cardamom

  • 1 tablespoons concentrated tomato,

  • 10 cl of cognac

  • Butter bond

  • 100g butter

  • 50g large basil leaves

  • 1/4 cloves of garlic, salt, pepper

  • Trim minestrone

  • 1/2 fennel

  • 1/2 red pepper

  • 1/2 zucchini

  • 1/2 carrot

  • 10g small pasta

  • 20 gr coco beans


  • 1.

    Cook crayfish in the boil for 5 minutes. Shell them.

  • 2.

    Prepare a fumé with the  head of the crayfish, reduce by half.

  • 3.

    Cut all the vegetables into brunoise and cook them in English.

  • 4.

    Prepare the butter in food processor by mixing all the ingredients.

  • 5.

    For the set up, whisk in the broth with basil butter and then put it into a siphon.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 337kj
  • Fat Total 21g
  • Saturated Fat 13g
  • Protein 3g
  • Carbohydrate 15g
  • Sugar 5g
  • Sodium 65mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The Omnivore World Tour arrives in Sydney on October 2nd 2014 for 4 unforgettable days of gastronomic experiences, held at one of the city’s most iconic locations – The Maritime Museum. For more information please visit

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