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Celeriac Ravioli with a Green Bean and Chicken Filling

The nutty, celery like flavour of celeriac makes a perfect accompaniment to the chicken in this masterpiece by Chef Franck Giovannini. The saltiness of the caviar adds just the right amount of pizazz. This is art on a plate and the best part is you can eat it!!

Celeriac Ravioli with a Green Bean and Chicken Filling served with a rich veloute sauce and garnished with Ossetra caviar


  • 1 small celeriac

 Chicken Stuffing

  • 70 g chicken breast
  • 70 g single cream
  • 20 g egg white

Green Bean Filling

  • 300 g green beans, cut into small pieces
  • 150 g single cream
  • 150 g milk
  • 100 g raw beans, cut into brunoise

 Velouté of Green Beans    

  • 300 g green beans, thinly sliced
  • 200 ml chicken bouillon
  • 100 ml single cream
  • Lemon juice



  • 150 g green beans
  • 150 g mange tout
  • Seasonal sprouts
  • Ossetra caviar


  • Salt, pepper and Tabasco
  • Medley of 4 peppercorns,
  • Extra fine sea salt, olive oil


Chicken Stuffing

  1. Purée the chicken breast, then add the egg whites.
  2. Mix well, then stir in the cream. Season with salt and pepper and pass through a sieve. Set the stuffing aside in the fridge. 

Green Bean Filling

  1. Bring the cream and milk up to the boil, add the beans and simmer for approximately 10 minutes.
  2. Blend and strain through a fine-mesh chinoise.
  3. Season with salt and pepper and place in the fridge.
  4. Mix the chilled bean filling into the chicken mixture, together with the brunoise of raw beans.
  5. Transfer to a piping bag and chill. 



  1. Grease twelve 2 cm diameter round metal rings. Pipe some of the green bean filling inside the rings, cover with cling film and place in the fridge.
  2. Using a mandoline, cut the celeriac into fine slices and use a 5 cm diameter cutter to cut out 24 rounds. 
  3. Blanch the celeriac circles quickly in salted boiling water, then plunge immediately into iced water.
  4. Drain the celeriac rounds carefully and place them on a tray. Using a piping bag, pipe a hazelnut-sized amount of filling into the centre of 12 celeriac rounds and cover these with the remaining 12 rounds.
  5. Press the edges together firmly to make neat ravioli. Cover with cling film and place in the fridge.

 Velouté of Green Beans

  1. Bring the cream and the bouillon up to boil. Add 250 g of green beans. Cook for approximately 15 minutes.
  2. Add the 50 g of raw beans, blend and pass through a fine sieve. Adjust the seasoning with a little lemon juice, salt, pepper and Tabasco sauce. 


  1. Cut the beans and the mange tout into 2 cm pieces, blanch them for 2 minutes in boiling, salted water and then plunge them into iced water to cool down.
  2. Place the rings and their content, together with the ravioli, into a steam oven at 90°C for 5 minutes. 
  3. Heat a drop of olive oil in a pan and brown the green vegetables. Season with salt and pepper.
  4. Turn out the contents of 3 rings onto each plate, arrange the green vegetables around the outside and place the ravioli on top.
  5. Dribble with a little olive oil, sprinkle with fine sea salt and freshly ground peppercorn medley.
  6. Decorate each ravioli with a little Ossetra caviar and a few fresh seasonal sprouts.
  7. Serve with the hot, emulsified sauce.



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