Millefeuille de bœuf
Recipe created by Lionel Lévy, executive head. Intercontinental luxury hotel – Hôtel-Dieu in Marseille Ingredients: Net of beef (in the pear or the whiting). 100g a person. Onions Tapenade in the black olives Wine vinegar Syrup of lemon thyme of Eloïde Olive oil, salt, pepper. Preparation: The beef : retail the net of sliced beef of 2 in 3mm of thickness. Cut them in rectangles of 6cmx10cm or preserve the shape of the net to reconstitute it during the assembly. Onions: cut them in dice of 5mm aside. Put them cooking in a pan with a...
more +Pain perdu, foie gras et figue au sirop de menthe fraîche
Par Guillaume Sourrieu, Chef du restaurant l’épuisette à Marseille Recette réalisée à l’occasion du 1er festival Gourméditerranée 2012 Le pain perdu : Faire revenir à la poêle, dans un peu de beurre, quelques tranches de pain pas trop épaisses trempées dans un œuf battu avec du lait. Les déposer sur une assiette une fois qu’elles sont bien dorées. Les figues : Découper autant de tranches de figues que de tranches de pain perdu. Les faire revenir à la poêle en les faisant très légèrement caraméliser dans...
more +Sorbet basil
Recipe of Serge Billet, World champion of pastry and better worker of France 1989 Ingredients: 280 gr syrup basil, 140 gr of water, 3 gr stabilizer, 50 gr of powdered milk, 6 leaves of basil In a saucepan, put the syrup basil and the water and heat up slightly, pour the milk powder and stabilizer blend in the whip. Heat up without boiling. Overturn into the ice-cream maker pre-cooled down then slave away. Add 5 – 10 minutes before the end of the turbinage the carved leaves of basil. Keep to the freezer. If you don’t use stabilizer...
more +Freshness of melon country and syrup of tarragon
Recipe created by Giles Carmignani, leader of the restaurant The Table of Olivier Ingredients: 1 melon, 1 watermelon, 1 c in soup of syrup of tarragon, 1 c in soup of white balsamic vinegar, Salt, pepper Make balls of melon and watermelon. Salt, add pepper and make marinade expenses 3 hours in in the syrup of tarragon and the balsamic vinegar. Serve very freshly. La Table de l’Olivier 56, rue Mazenod 13002 Marseille Tel : 04 91 91 17 04 Voir le...
more +Mediates in the Basil
Recipe created by Giles Carmignani, leader of the restaurant The Table of Olivier Ingredients: 150gr of syrup of Basil, 3 lemon juices, 2 Leaves of gelatine, 350 G of whole cream, Some leaves of Basil Make heat the syrup basil. Add the leaves of gelatine beforehand softened in the cold water. Add the lemon juice and the hacked leaves of basil. Let cool down and incorporate the whipped cream. Put in moulds and reserve for the fridge. Be freshly of use having supported very 4 hours for the refrigerator. La Table de l’Olivier 56, rue...
more +