- By Charlotte Brown
- October 07, 2025
BY DAVID LAMBERT
Makes 20 verrines
CHEF'S TIP: Serve the verrine chilled.
INGREDIENTS:
200 g leeks
100 g onions
200 g celeriac
100 g sunchokes
80 g butter
30 g ginger
20 g cocoa powder
10 g 35% fat liquid cream Salt and pepper as required
METHOD:
Peel, wash and cut vegetables into large chunks. Sweat in butter without browning for around 8 minutes. Add the thinly sliced ginger. Cover with water and cook over a low heat for 30 minutes. Add the cocoa powder and liquid cream and blend until smooth. Strain through a cheesecloth and season with salt and pepper. Decorate with a crisp bread.
DAVID LAMBERT
PATISSIER- CHOCOLATIER IN CHARTRES, NOGENT-LE-ROTROU AND LUCÉ (28)
A trained pastry chef, David Lambert settled in Arcisses, near Nogent-le-Rotrou, in 2001. Since then, he has opened two other stores in Chartres and Lucé. Passionate about chocolate, the craftsman has been recognized for his creations. In November 2023, he was ranked as one of the twelve best chocolate makers in France, according to the Club des croqueurs de chocolat. David Lambert received a tablette d’or for the consistency of his products and an award for their balanced profile. On a daily basis, he takes care to work with quality raw materials, many of which come from local supply chains, like the hazelnuts used in his rocher.