Recipes
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Pepper ice-cream
Brown jus
Foie gras cromesqui
Preparation of the apples (caramelised, slices & compote)
Savoury shortbread
Brown jus
Foie gras cromesqui
Preparation of the apples (caramelised, slices & compote)
Savoury shortbread
Pepper ice-cream
- Milk - 500 cl
- Cream - 135 cl
- Egg yolks - 40 g
- Pepper - 60 g
- Powdered milk - 30 g
- Atomised glucose - 20 g
- Sugar - 80 g
- Dextrose - 20 g
- Stabilizer - 4 g
Brown jus
- Duck wings - 50 g
- Carrot - 5 g
- Onion - 5 g
- Celery - 5 g
- Garlic - 1
- Cognac - 5 cl
- Bouquet garni - 1
- Water - 125 cl
- Butter
- Oil
- Salt & pepper
Foie gras cromesqui
- Lobe of foie gras - 280 g
- Cognac - 5 g
- Salt - 4 g
- Pepper
Preparation of the apples (caramelised, slices & compote)
- Les vergers Boiron Green apple puree - 50 g
- Granny smith apple - 130 g
- Gala apple - 130 g
- Caster sugar - 10 g
- Butter - 5 g
- Ground nutmeg - 1 g
- Cloves - 1 g
- Cinnamon - 1 g
- Salt & pepper
- Ascorbic acid
Savoury shortbread
- Butter - 75 g
- Starch - 37 g
- Sunflower oil - 7 cl
- Egg - 12 g
- Flour - 125 g
- Salt - 3 g
- Water - 25 cl
- Chopped peanuts - 25 g
- Chopped hazelnuts - 25 g
- Chopped pecans - 25 g