✦ Featured
Le Chaudron recipe
Carpaccio d'ananas au gingembre
Pineapple carpaccio with ginger
⏱ 15 minServes 4Easy95 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1ripe Victoria pineapple
30 g (1 oz)peeled fresh ginger
The juice of 2 limes
3 tbspmaple syrup
1bunch of fresh mint
30 g (1 oz)coconut flakes
- 1 ripe Victoria pineapple
- 30 g (1 oz) peeled fresh ginger
- The juice of 2 limes
- 3 tbsp maple syrup
- 1 bunch of fresh mint
- 30 g (1 oz) coconut flakes
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the plates in the freezer 30 minutes ahead so they're well chilled for plating.
- Peel the pineapple carefully, removing all the eyes with the tip of a knife.
- Slice the pineapple paper-thin, 2 mm (1/16 in), with a mandoline or a sharp knife.
- Finely grate the ginger on a Microplane.
- Arrange the pineapple slices in a tight, slightly overlapping rosette on the cold plates.
- Make the dressing by mixing the lime juice, maple syrup and grated ginger in the small bowl.
- Drizzle the dressing over the carpaccio and scatter with chopped mint and coconut flakes just before serving.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.