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Main courses
Braised veal roast with La Fin du Monde
Preparation Preheat the oven to 180° C (350° F). On a cutting board, season the roast with pepper, mustard and salt. ...
The Gisèle's marine symphony
Preparation Approx. 40 min. Remove the stringy parts of the celery and cut into pieces. Cut the salmon fillets into ...
Chicken fillet with citrus fruits and CHOUFFE Soleil
Preparation Prepare a caramel with sugar and vinegar.Squeeze the citrus fruits and remove some zest. When the caramel ...
Rabbit with Chimay Rouge
Preparation Clean the shallots and slice them thinly. Brown the rabbit pieces in melted butter ('hazelnut butter'). Add ...
Asian noodles with mussels and Martin's IPA
Preparation Clean and cut Julienne style all the vegetables and keep them aside. Clean and chop the onions and green celery ...
Saffron risotto with scampi and Nantua sauce paired with Kwak
For the risotto Stew the chopped shallots in the butter, add the rice and saffron and stir. Add white wine and bring ...