Welcome to VIVE Nourish, our weekly indulgence where we share with you our endlessly delicious range of nourishing recipes, direct from the VIVE Vault!

This week - in conjunction with our most recent blog post featuring the fabulous Manu Feildel and French cookware label Chasseur - we feature two amazingly delicious recipes from Manu (cooked with Chasseur, of course!).

Most excitingly, we're planning a fantastic Masterclass with Manu, where this famous French chef will teach you how to make two very classic French dishes. There will only be limited places available so keep an eye on our website for date and time. Or better still, sign up for our weekly newsletter here and you'll be the first to hear about how and when to book!

If you like the sound of these recipes and would like to receive weekly, mouthwatering recipes directly into your inbox - along with other VIVE news, interviews and special offers - then simply subscribe here to ensure these weekly VIVE goodies are always at your fingertips!

Of course, if there is anything you would like us to feature on VIVE Nourish, please don't hesitate to leave us a comment and we will do our best to accommodate your requests.

In the meantime, enjoy this week's recipe offering. And if you want to share your food creations on Instagram then we'd love to see them - #vivecookingschool

Bon appétit!

The VIVE kitchen team.


“Sometimes it can be an issue to cook a whole fish on a barbeque but with this little beauty it’s easy, it’s perfect, it’s fantastic… get one!”
This dish is cooked on Chasseur’s Rectangle Grill in Riviera Blue.
— Manu Feildel, Chef and Chasseur Brand Ambassador


2 rainbow trout (300g each)
60g flaked almond
80g butter
30ml olive oil
1 lemon
½ bunch of parsley, chopped
Salt and pepper, to taste


When purchasing the whole trout ensure they are properly gutted and scaled. Rinse and dry with paper towel.

Toast flaked almonds in a pre-heated oven at 180°c. Stir from time to time to acquire a uniform, golden-brown colour.

Season each trout. Place a rectangle griddle on a medium heat and drizzle with olive oil. When oil starts smoking, place the fish on the griddle. Cook on each side for 3-5 minutes or until golden brown.

Place a frying pan on the heat and add the butter. When the butter starts to foam, add the almonds, then squeeze in the lemon juice and add chopped parsley.

Check the seasoning, and pour the sauce on top of the fish. Sublime!


“The beauty of using pearl barley in this risotto is that it doesn’t get stodgy but remains nice and chewy.”
This recipe is cooked in Chasseur’s Round French Oven in Matt Black.
— Manu Feildel, Chef and Chasseur Brand Ambassador


240g pearl barley
4 shallots, finely chopped
3 garlic cloves, finely chopped
1 handful of parsley, finely chopped
150ml white wine
100ml extra virgin olive oil
Salt & Pepper
80g butter
4 tbs Parmigiano Reggiano, grated
1 ltr chicken stock
400g assorted mushrooms (morels, chanterelles, oysters, shimijis, enokis, chestnuts), washed and cut to bite size


In a casserole on a medium heat add half the olive oil and shallots and cook gently.

Add the pearl barley and stir for 3 minutes until it heats up and is glazed in the oil.

Pour in the wine and reduce by two thirds. Season with salt and pepper, then slowly add the chicken stock over the period of half an hour until the pearl barley is cooked.

Heat a frying pan on medium heat and add the remaining olive oil and mushrooms and cook until golden brown. Add garlic and parsley and cook for another minute.

Add the mushrooms to the pearl barley, check the seasoning and finish by stirring in the
parmesan and butter. Bon appétit!