Turbot with carrots and fresh cilantro


Dominique Lory, Chef at Louis XV – Alain Ducasse à l’Hôtel de Paris reveals one of his signature dishes.


Turbot with carrots and fresh cilantro 

Dominique Lory – Louis XV – Alain Ducasse à l’Hôtel de Paris


Servings: 2



-1 bunch fresh cilantro

-1 dash of lemon

-Olive oil


Remove the stems from the cilantro and grind the leaves in a mortar with a dash of lemon and olive oil.


Carrot juice

-10 large carrots


Boil the carrots and then blend. Strain to obtain around 500g of carrot juice.


-2 yellow carrots

-2 orange carrots

-1 white onion

-2 shallots

-1 lemon

-1 teaspoon cilantro seeds

-1 teaspoon white pepper

-1 stick dried fennel

-2 garlic cloves

-25 cl white wine

-1/2 bunch parsley stems

-1/2 bunch cilantro stems

-1 pinch Espelette chilli


-3 tablespoons olive oil

-50g butter


Thinly slice shallots, white onions, yellow and orange carrots.

Sauté the onions and shallots with butter and olive oil in a big pot. Add the thinly sliced carrots. Add salt and sauté without browning.

Add white pepper, cilantro seeds, dried fennel stick, and 2 peeled garlic cloves.

Deglaze with white wine. Reduce.

Add the carrot juice.

Cook for 20 minutes, then let the peeled lemon, cilantro and parsley stems brew for 5 minutes.

Strain everything.

Finish by adding a dash of lemon, the pistou, and the Espelette chilli.


Side dish

-A dozen medium-sized topped carrots

-2 lemon confit wedges

-4cl chicken stock

-Olive oil



-1 dash of lemon


Wash and peel the carrots.

Sauté in a pan with olive oil, butter, and salt without browning.

Add the chicken stock and a little carrot juice. Let simmer 7-8 minutes.

Once the preparation is cooked, add a dash of lemon. 



-2 slices turbot, 140g

-Olive oil

-Salted butter

-2 slices sourdough bread

-1 teaspoon chopped cilantro


Salt the turbot slices.

Sear in olive oil, and roast each side for 3 minutes in salted butter.

Add the sourdough bread to the hot butter. Once crisp, remove from heat.

Add the chopped cilantro to the butter and pour on the turbot.


Place the carrots on the right of the plate, add the three pieces of lemon, some pieces of crispy bread, and the seared turbot.

Serve the juice separately.


 Book your table at the restaurant Louis XV – Alain Ducasse à l’Hôtel de Paris and discover all recipes of our Chef Dominique Lory at : (377) 98 06 88 64.