Patio’s zucchini flowers

Rather reserved at first glance, chef Rodolphe Estiot-Braud sometimes steps out of his kitchen to meet guests who have come to enjoy his elegant, gourmet cuisine. Just like oxtail ravioli with foie gras sauce, tartars are also a constant temptation. But this week, the Patio offers us zucchini flowers, which he is particularly fond of, and which remind him of his childhood memories with his grandmother. The zucchini flowers are received in the morning and cooked the same day. Filled with a fine poultry stuffing with herb cream, they are lightly steamed, then gently roasted in butter and accompanied by a dense, spicy tomato sauce. Don’t hesitate to savor these wonderful vegetables, which take us right back to summer.