As Easter Sunday approaches on April 20, 2025, renowned chef Philippe Etchebest has shared an enticing recipe for a lamb stew with dried fruits, perfect for the festive occasion. This dish, while traditional, offers a delightful twist to the typical roast lamb often served during the holiday. Etchebest's recipe not only promises to tantalize taste buds but also provides a more economical option compared to the classic leg of lamb.
Traditionally, lamb is the star of Easter menus, typically roasted and served with green beans or flageolets. However, Etchebest suggests a different approach with his lamb stew, which he describes as an essential recipe for any home cook. "It's a recipe that is not only affordable but also quick to prepare," Etchebest noted, making it an accessible choice for families looking to celebrate Easter with a special meal.
The ingredients for this lamb stew serve four people and include 1 kg of lamb shoulder, 2 carrots, 1 onion, 4 cloves of garlic, 150 g of dried apricots, 1 tablespoon of rapeseed oil, 20 g of butter, 30 g of flour, 10 cl of white wine, 1.5 liters of water, 1 star anise, 10 g of ras el-hanout, 50 g of raisins, 5 sprigs of fresh coriander, 5 sprigs of fresh mint, and 40 g of flaked almonds. This combination of flavors is designed to create a rich and aromatic dish that embodies the spirit of the season.
To prepare the stew, Etchebest instructs cooks to first prepare the aromatic garnish by peeling the carrots, onion, and garlic. The carrots should be cut into 1 cm thick slices, the onion sliced, and the garlic crushed. The lamb should then be cut into uniform pieces. After heating oil in a sauté pan, the lamb is seared until browned, and the remaining ingredients are added to create a hearty stew.
In addition to sharing this recipe, Etchebest has recently opened up about his personal and professional life during promotional events for the 16th season of the popular cooking competition show, Top Chef, which returned to M6 on March 26, 2025. In a candid interview with Konbini, he discussed his desire to pass on his culinary knowledge and enjoy more time with his family, particularly his son Oscar-Louis and his wife Dominique, with whom he has shared a partnership for 30 years.
Etchebest expressed a desire to slow down, stating, "I don't want to work until the end of my life. I want to enjoy everything I've done." He emphasized the importance of work ethic, encouraging others to find satisfaction in their efforts. "I encourage everyone to have the ability to work, to make efforts, to enjoy themselves, and to have the satisfaction of having succeeded because they worked," he added.
His reflections come at a time when many chefs continue to work well into their later years, a path he does not wish to follow. Instead, he aims to prepare for a transition, passing the baton to his valued collaborators. "I think about it. I have precious collaborators to whom I want to pass this on, and who will take over at some point," he remarked.
On the culinary front, Top Chef 2025 has stirred excitement not just among viewers but also among contestants, particularly with the introduction of a controversial partnership between the show and the Michelin Guide. This season, the winner will have the opportunity to open a pop-up restaurant for two months, which will be evaluated by Michelin inspectors. While the term "Michelin star" is officially prohibited from being mentioned during the show, the implications of this partnership have sparked discussions within the culinary community.
Quentin Mauro, a 25-year-old contestant, shared his thoughts on this development during an interview with Télé Star. He stated, "I consider it a wise choice to make great cuisine more accessible and show that you don't need to pay 300 euros to dine in a Michelin-starred restaurant." Mauro understands the criticism surrounding the partnership but remains hopeful about the opportunities it presents.
The Michelin Guide has long been a revered authority in the culinary world, offering recognition to restaurants and chefs for over a century. The chance for a Top Chef contestant to potentially earn a Michelin star through this unique opportunity adds an exciting layer to the competition.
As Easter approaches, both Etchebest's recipe and the buzz surrounding Top Chef serve as reminders of the vibrant culinary traditions that continue to evolve. With his heartfelt reflections on family and work, Etchebest embodies a balance of passion for cooking and a desire to cherish life's moments.
In conclusion, Philippe Etchebest's lamb stew recipe offers a delicious alternative for Easter celebrations, while his insights into work-life balance resonate with many. As Top Chef continues to captivate audiences, the culinary landscape remains rich with innovation and tradition.
