Main courses
Braised veal roast with La Fin du Monde
26 July 2017 Preparation Preheat the oven to 180° C (350° F). On a cutting board, season the roast with pepper, mustard and salt. In a casserole, heat the butter and oil, braise the roast on all sides. Put in the ...
The Gisèle's marine symphony
26 July 2017 Préparation Approx. 40 min. Remove the stringy parts of the celery and cut into pieces. Cut the salmon fillets into pieces and put them in a blender. Put in a bowl and mix with the crushed rusks and ...
Chicken fillet with citrus fruits and CHOUFFE Soleil
26 July 2017 Preparation Prepare a caramel with sugar and vinegar.Squeeze the citrus fruits and remove some zest. When the caramel thickens – without becoming brown – gradually add the juice, let it thicken until ...
Rabbit with Chimay Rouge
26 July 2017 Preparation Clean the shallots and slice them thinly. Brown the rabbit pieces in melted butter ('hazelnut butter'). Add salt and pepper. Add the shallots and the bouquet garni. Wet with the beer ...
Asian noodles with mussels and Martin's IPA
9 September 2016 Preparation Clean and cut Julienne style all the vegetables and keep them aside. Clean and chop the onions and green celery. Clean and cook the mussels with the vegetables, spices and Martin's IPA ...
Saffron risotto with scampi and Nantua sauce paired with Kwak
9 September 2016 For the risotto Stew the chopped shallots in the butter, add the rice and saffron and stir. Add white wine and bring to a boil. Pour 1/10 of the mixture over the rice and let evaporate, continue stirring ...
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