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.

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

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

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

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

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

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

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

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

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