We've used a whipped cream dispenser to create Parmesan foam in this impressive side dish. If you prefer, just skip the foam and serve the Parmesan cream as a sauce instead.
Serves
4
Leek
Unsalted Butter
Double Cream
Parmesan
Shallot
Plain Flour
Vegetable Oil
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Laurent Dagenais
Born and raised in Montreal, Dagenais is a chef by training who worked in the restaurant industry for almost a decade before a snowboarding accident changed his trajectory. “A decade ago my career took a turn that I would have never predicted,” explained Dagenais. “Breaking my arm put my cooking life on hold and that's why, in the midst of the pandemic, I started making videos on the internet.” It was these videos that changed his life, making him an instant social media phenomenon. Reaching over 4+ million followers across his channels, Dagenais' main goal is to share his love of food and inspire people to get in to the kitchen more often.
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Laurent Dagenais
Born and raised in Montreal, Dagenais is a chef by training who worked in the restaurant industry for almost a decade before a snowboarding accident changed his trajectory. “A decade ago my career took a turn that I would have never predicted,” explained Dagenais. “Breaking my arm put my cooking life on hold and that's why, in the midst of the pandemic, I started making videos on the internet.” It was these videos that changed his life, making him an instant social media phenomenon. Reaching over 4+ million followers across his channels, Dagenais' main goal is to share his love of food and inspire people to get in to the kitchen more often.