One of Guy Savoy's classic dishes is "Peas all Around". When I was the CDP of garde manger I would have to shuck 2 to 3 cases of peas on a daily basis in order to make it. This is my version of the dish. I use a soft curd we make from St. Benoit Dairy milk instead of a poached egg. The pate brisee shell gives a great textural note as well as visually clean lines.
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