Avocado with black garlic cream


For 4 portions

  • 8 Floregano
  • 4 Oyster Leaves
  • 4 Yka Leaves
  • 8 stems Sakura Cress
  • 2 Jasmine Blossom flowers
  • 5 avocados
  • juice from ¼ of a lemon
  • 25gr melted butter
  • 8 salted pistachios
  • 2 dashes tabasco sauce
  • 4 tbsp crème fraiche
  • 1 tsp garlic paste
  • 60gr Dukkha nuts
  • 12 small slices of bread wafers
  • white ground pepper
  • fine sea salt


  • Peel and cut each avocado in half, remove the stone and reserve 4 half to fill and the other two to make the guacamole. 
  • To make the guacamole, cut the avocado into pieces and place in a blitzer with the lemon juice, dash of tabasco and seasoning. Blitz and reserve. 
  • Brush each face (side cut) of the 4 halves with the melted butter, put face down into the Dukkha nuts and fill each cavity with the guacamole. 
  • Finish each avocado with 2 Floregano, 2 pistachios, the bread wafer, and Sakura Cress. 
  • To make the black garlic cream, mix the crème fraiche with the black garlic paste and season to taste. 
  • Serve with a few petals of Jasmine Blossoms, the Oyster Leaves and Yka Leaves.  

Recipe: Franck Pontais

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