Starters
Warm salad with shrimps sauté with Blonde de Chambly and mint
26 July 2017 Preparation Caramelize the shallots in butter over low heat for 10 minutes, until golden brown. Deglaze with half the Blonde de Chambly. Bring to medium heat and let thicken for a few minutes. Add ...
Scampi with La Chouffe Blonde
26 July 2017 Preparation Cooking time: 25 min Sauté the scampi with hot butter after seasoning and rolling them in flour. Keep them on a side. Deglaze with LA CHOUFFE®. Let thicken just a little, and then add ...
Tatin of sundried tomato with basil, ginger and Deus Brut des Flanders
9 September 2016 Preparation Slice the shallots very thinly and finely chop the garlic clove. Dice the plum tomatoes. Keep 12 beautiful basil leaves aside and chop the rest finely. Heat the oil and sweat the curry ...
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