What I’ve done here is only an inspiration of Avocado and Cabbage Millefeuille from chef Alan Taudon of the Michelin-starred L’Orangerie at the Four Seasons Hotel George V in Paris. It’s a very simple recipe with very few ingredients. The L’Orangerie version is flash fried. I boiled my cabbage because the cabbage head I had was so darn tight the leaves were too hard to separate so I couldn’t fry them. Either way you have to cook cabbage leaves and after you have the avocado all ready you stuff the cabbage leaves with hot sauce soaked avocado and wrap with plastic wrap and let sit over night in the refrigerator so it can set up.

You also mix up

2 Tablespoons dijon mustard

1 Tablespoon smoked oil (I didn’t have so I substituted a little bit of liquid smoke (1/2 teaspoon..maybe a little more)

1 teaspoon honey (I used date syrup)

1 teaspoon water

These get mixed together in a small bowl and then you need to broil and char the mustard for a char smoked taste. I whipped the mustard up so it will still be smooth.

You need to slice up the avocado and toss it with some hot sauce.

Lay out some plastic wrap and roll up avocado in the cabbage leaves.

Use the plastic wrap to hold it together.

If you care to cut to expose avocado.

Sprinkle with a little olive oil, some fresh thyme or chives. Serve with smoked mustard.

A Special THANKSSSS! To chef Alan Taudon and FSGeorgeVParis for putting this recipe on the web so I could come up with what I got here.