Hippo Tops | Chick Peas | Chicken


  • 4 chicken filets
  • 100g cooked chick peas
  • 2 punnets Shiso Purple
  • 1 eggs medium
  • 2 pinches of ground cumin
  • 2 pinches of table salt 
  • 1 pinch of white ground pepper
  • a few Hippo Tops
  • 300g cooked lentils
  • 4 spoons tahini and paprika sauce


  • Blitz in a robot ‘cutter’ the chicken with the chick peas, add the salt, pepper and ground cumin. Add the egg at the end.
  • Make some quenelle with the chicken mix and shallow fry them at medium temperature in vegetable oil until fully cooked.
  • Arrange on the plate as seen on the picture.

Recipe: Franck Pontais

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