VINCENT RODIER

Executive Chef.

the Pendry hotel, San Diego

Meet
Our Chef

Executive Chef Vincent Rodier, joined The Penury Hotel in 2017,

Vincent has classically trained in France, beginning his career as an apprentice at a Michelin starred restaurant. After finding solid footing in the kitchen, he moved a few hundred kilometers from home and entered the vast world of hotels. Combining travel and food, soon became a direction he wanted to explore further. Vincent  have been fortunate to have been able to immerse himself in different cultures around the world.

" Sharing our Passion and Transmetting our Know-How this is the vocation of our chefs."

- Vincent Rodier -

Green Lentils & Avocado Falafel

For this recipe, I used green lentils from my home region of Auvergne in France and avocado from SoCal where I live. It's a fresh, sunny California product with a Mediterranean flair.


This recipe is 100% vegan

Green Lentils Avocado Falafel by Vincent Rodier

Yields 4 Servings:

Serrano Pickels:
Serrano Peppers 2 2
White Vinegar 8 Ounces 226 Grams
Sugar 2 Ounces 56.5 Grams
Water 4 Ounces 113 Grams
Salt 0.16 Ounces 4.2 Grams
  1. 2 Days in advance. Wash the Serrano peppers, slice into rings.
  2. Boil vinegar, water, sugar, a teaspoon of salt.
  3. Add the serrano peppers and remove from the fire.
  4. Cover and let sit until cooled.
  5. Place in fridge in a covered container, can be preserve couple weeks.
Salad:
Baby Gem Lettuce Head 4 4
Yellow Endive 1 1
Red Endive 1 1
Bunch Chives 1 1
Bunch Cilantro 1 1
Lemon 1 1
Malden Salt To Taste To Taste
  1. Wash the gem lettuce in cool water, Cut into four wedges each.
  2. Wash endives in cool water.
  3. Pat dry with a paper towel.
  4. Cut the chives into 1 to 2” Inch segments.
Pesto Oil:
Bunch of Basil 1 1
Olive Oil 8 Ounces 226 grams
Lemon Juice 1 1
Salt To Taste To Taste
  1. Mix all the ingredients in a blinder.
  2. Reserve the oil in fridge.
Avocado Lentil Falafel:
Green French AOC Lentils4 Ounces113 grams
Avocados22
White Onion11
Garlics Cloves33
Ground Cumin0.16 Ounces5.69 Grams
  1. 1 Day in advance. Soak the lentils in water in the fridge.
  2. Heat the pan add olive oil with cumin, cook the cumin on low heat for 5 minutes with continuous mixing to extract the flavor.
  3. Add chopped onion and garlic then cook slowly until it’s fully cook.
  4. Remove the water from the lentils, if needed.
  5. Add the onion preparation with the lentil in a blender and mix for 3 minutes until a medium paste consistency.
  6. Add salt and pepper.
  7. The texture of the mixture needs to be dry and easy to knead.
  8. Cut the avocado in half, rub with salt and lemon juice.
  9. Enrobe the avocado with lentil paste all around to form a small skin.
  10. Fry in hot oil or bake in air fry oven, until the crust turn crispy.
  11. Slice into 4 and on the plate.
  12. The falafel needs to be served right away.
Plate Up:
  1. In a bowl mix the baby gem, endives with olive oil, salt, pepper, lemon zest.
  2. Gather the salad together and place on top of the hummus to give volume.
  3. Add on the top of the salad the avocado lentil falafel wedges, serrano, chives.
  4. Finish with basil oil around the plate, Malden salt and more fresh lemon zest.

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