Alexis Delassaux, a 33-year-old Franco-Mexican chef, began his career amongst the greatest. Now at the head of his own restaurant, Luz Verde in Paris, he offers a cuisine of unforgettable flavors, no frills and filled with love. His secret recipe? The flavors of seasonal products along with his family roots which inspire him daily: son of a French father and a Mexican mother, his inspiration is nourished by the clever marriage of these two.
His name might intrigue you, and for a good reason: his personality is as unforgettable as his colorful cuisine. Owner of his restaurant, Luz Verde in Paris, the 33-year-old Franco-Mexican chef put his heart on his sleeve and gave it everything to be where he is today. He has also learned from the greatest chefs, among the most renowned institutions in Paris. Launched into the world of cooking a little by chance after a 2-year BEP in cooking, his passion quickly leads the way. Discover the portrait of a chef “toqué” (Gault & Millau) who aims for the stars.
The Original Margarita is a pretty tangy cocktail since it consists of lime, Cointreau liqueur and Tequila. In order to counterbalance this, you need to add sweeter or spicy ingredients. Discover my food pairing!
TACOS "AL PASTOR" - Spicy, Zesty, Vegeta
Ingredients: 100g pork shoulder 2 corn tortillas Marinade for the meat: 50g achiote paste 250ml pineapple juice 25g fresh pineapple 25g red onions 3 garlic cloves 100ml white vinegar 5g cumin 5g white pepper 5g dried oregano 5g coriander seeds 4g salt Salsa verde 100g tomatillo 1 avocado ½ bunch coriander 3 garlic cloves ½ red onion 2 green jalapeños 5g cumin 5g pepper 3g salt Pico de gallo 3 tomatoes 1 red onion 1 red chili ½ bunch coriander Garnish: 50g of pineapple 6 coriander leaves ¼ lime |
| Preparation time: 20 min Marinade: 1 hour Servings: 2 people |
Recipe: |
| For the marinade, put all the ingredients into a food processor and blend until smooth. Slice the meat into 100g steaks, cover the meat with the marinade and chill for 24 hours. For the salsa, caramelize the chopped onions, garlic and jalapeño peppers in a pan without oil. Toast the spices, and then blend together in a food processor. For the pico de gallo, finely chop all the ingredients. Finely dice the fresh pineapple. Remove the fresh coriander leaves from the stalks. Cook the meat in a pan/the oven/ on a barbecue and cut into thin slices. Warm the tortillas in a pan, then add the meat, followed by the salsa and pico de gallo, and garnish with some diced pineapple and coriander leaves. Cut the lime into 4 and squeeze fresh juice over before serving. |
Looking for additional original margarita food pairings? |
| Discover all Alexis' food pairing with the Original Margarita! |
| The Avocado toast |
| The Quinoa salad |
| The Coconut Cointreau passion dessert |
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