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anglaisrestocuisine

anglaisrestocuisine

Je suis un prof d'anglais en lycée technique et hôtelier et ce blog est à destination de mes élèves et de tous ceux qui veulent apprendre l'anglais de la restauration.

Ses blogs

Le blog de anglaisrestocuisine

Le blog de anglaisrestocuisine

un blog pour l'apprentissage de l'anglais de la restauration et de la cuisine
anglaisrestocuisine anglaisrestocuisine
Articles : 19
Depuis : 25/09/2011
Categorie : Cuisine

Articles à découvrir

Menu complet du lundi 25 mars 2013

Menu complet du lundi 25 mars 2013

Today on the set menu, there are poached eggs in jelly / aspic (gelée) with ham jambon) with red peppers, parsley (persil) and parsley sprig (brin) . They are served on a bed of salad. Then the chef prepared delicious "Magrets de canard sautés, sauce poivre vert et pommes cocotte". These are sautéed duck breast fillets in a green peppercorn sauc
Menu complet du lundi 8 Avril 2013

Menu complet du lundi 8 Avril 2013

For today's menu there was: Œufs farcis Chimay Poulet Grillé à l’Américaine Sauce Diable Tiramisu For the starter the chef prepared some stuffed eggs, Chimay style. The half hard-boiled eggs (oeuf dur) are hollowed (évidés) and stuffed with the yolk and a mushroom Duxelles (finely chopped mushrooms with shallots and parsley). They are toppe
Menu complet du lundi 18 Mars 2013

Menu complet du lundi 18 Mars 2013

Today on our set menu there is a smoked salmon, shrimp and avocado salad. The salad is made up of smoked salmon and trout (truite) and served with its vinaigrette sauce as the salad dresing (=sauce salade). To follow there is a grilled rib of beef, with potatoes "amandines" and a Bordelaise sauce. The rib of beef is grilled and served with a typica
Côte de boeuf grillée, sauce bordelaise et pommes amandines

Côte de boeuf grillée, sauce bordelaise et pommes amandines

On today's set menu there is a grilled rib of beef, with potatoes "amandines" and a Bordelaise sauce. The rib of beef is grilled and served with a typical sauce from the Bordeaux region. It is made up of finely chopped (ciselé) shallots and red wine. Duchess potatoes consist of a seasoned purée of mashed potatoes, egg yolk, butter and almond powd
Menu complet du lundi 11 Mars 2013

Menu complet du lundi 11 Mars 2013

On today’s menu for the starter there is: A poached egg Massena. The poached egg is served on an artichoke bottom (fond d'artichaut) garnished with Béarnaise sauce (1)and topped with tomato sauce. It is served with beef bone marrow (moelle de boeuf). (1)- Béarnaise sauce (French: Sauce béarnaise) is a sauce made of clarified butter emulsified
Choux à la chantilly

Choux à la chantilly

Hello Here is a very interesting video on how to make cream puffs. Watch both and describe the different steps. And this one for crème chantilly or whipped cream Enjoy You can also browse the blog with your mobile phone, here is the address: http://anglaisrestocuisine.over-blog.com/m/ Thierry
oeufs farcis chimay

oeufs farcis chimay

Today's starter was: stuffed eggs chimay-style. This recipe is adapted from the French Culinary Institute. This photo is just an illustration taken from google. You started by preparing the mushroom Duxelles. For the Mushroom Duxelles you needed shallots that you finely minced mushrooms that you finely chopped some parsley that you finely chopped.
Cuisine: oeufs en gelée et magret de canard

Cuisine: oeufs en gelée et magret de canard

poached eggs in jelly / aspic (gelée) with ham. Today on t he set menu there are: 1st step: poach the eggs and make the jelly/ aspic. then prepare the garnish made up of ham, red peppers, parsley (persil) and tomatoes. The eggs will be served on a bed (lit) of salad. Once (une fois que) the eggs are poached, put them in moulds (moules) and set the
Fricassée de volaille aux Primeurs, riz Basmati

Fricassée de volaille aux Primeurs, riz Basmati

Chicken White Stew with its seasonal vegetables and Basmati rice Before all this prepare your work station (plan de travail) with all your equipment and your chopping board (planche à découper) Don't forget to wash your hands First 1- cut/carve (découper) the chicken into pieces when it is raw (cru) 2-Make a white stock (fond blanc) with the car
Tuesday's Menu (17/01/2012)

Tuesday's Menu (17/01/2012)

Here is the correction of Tuesday's menu Starter Seafood pilau rice or Seafood pilaf rice Here is a recipe that you can have a look at. link Main course Sautéed rabbit served with artichoke bottoms and hearts A recipe below http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/southern-fried-rabbit-legs-recipe How to clean aticho