A former business school student, Julien Sebbag fell in love with cooking during an exchange year in London.

In 2018, he launched "Je Cuisine Chez Toi", a home catering service. Julien has developed a love for vegetables, which are always at the heart of his dishes.

He approaches his cuisine and restaurants with a strong awareness of eco-responsibility - from using seasonal and local products to the health and  well-being of his teams.

For Christofle, Julien Sebbag cooks and presents one of his favorite recipes called Jardin d'Eden like one of our flatware collection.

"I'm particularly fond of this recipe because it makes a not very sexy vegetable accessible, delicious even addictive!"

Ingredients (for 2 people):

• 1 cauliflower
• 1/4 red onion
• 2 tablespoons cider vinegar
• 1.5 tablespoons cane sugar

• 1 tablespoon of Greek yogurt
• Zataar (spice mix: oregano, sesame, sumac)
• Olive oil
• Coarse guérande salt
• Dill

First, remove the leaves from the cauliflower and remove the skin, keeping the shape of the cauliflower flowers. Cook it in boiling water for 6-7 minutes. The cauliflower should be slightly tender but not brittle!

Arrange the drained cauliflower florets in an ovenproof dish, without touching each other.

Brush them with olive oil and bake them in the oven at 180 degrees for 45 minutes to 1 hour. They should be golden brown, even crispy in some places.

Thinly slice the red onion and soak it in the cider vinegar mixed with sugar. This is called "making a cold pickle". This preparation can be kept in the fridge almost indefinitely. 

Presentation on a soup plate:

Place a nice spoonful of Greek yogurt as a base with a spoon. Arrange 3-4 cauliflowers florets on each plate. Sprinkle the lightly drained red onions in the holes between the florets to fill the gaps. Sprinkle with salt and zaatar, a nice drizzle of olive oil & a few sprigs of dill to garnish. Enjoy!