As a raviole of ceps and foie gras and asparagus : Chef Clement Bruno, Easy Recipes
 
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As a raviole of ceps and foie gras and asparagus

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Restaurant: Chez Bruno

Chef: Clement Bruno

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 3/ 5 - 1 vote
 

As a raviole of ceps and foie gras and asparagus

Category:
Appetizer Recipes on Video
Servings:
6 People
Cooking recipe time in minutes:
60
Cooking recipe Search Tags:
 As a raviole of ceps and foie gras and asparagus
Recommended wine with the dish:
Corton Charlemagne
Difficulty level:
Easy
Cooking Recipe Preparation time
60 mn
Cooking Recipe Ingredients
Raviole: • 500 g of dough to raviole • 1,5 kg of ceps • 200 g of onions • 150 g of foie gras • 100 g of truffles Sauce with cream of alba: • 1 l of cream cool liquid • 100 g of cream of truffles of alba (mixture of truffles and ceps) • salt, pepper, olive oil • 1 kg of asparagus 		How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
Prepare and clean the ceps, before carving them in small gills. Clean then cut the asparagus, while keeping the tips of a 2 cm length for the decoration. Brown the ceps in the frying pan, with the remaining of the asparagus. Peel the onions, shred them, make them then compoter until obtaining of a brunette coloration. Fry the ceps. Cut the foie gras in ten pieces. Installation of the raviole: Spread the dough as finely as possible. Cut, with the help of a punch, of the circles of 10 cm of diameter. Arrange on every circle, a spoon to soup of the mixture ceps, let s anoint and asparagus. Put the piece of foie gras previously seasoned over. Draw the contour with a brush and the egg yolk. Fold the dough, in order to form a crescent moon. Sauce of alba: Put in a pan her cream-colored
Restaurant
Name:
Chez Bruno
Phone:
+33 4 93 85 93 93
Website:
www.restaurantbruno.com
Address:
N/A
City:
Lorgues
Country:
Fr
Overview:
"When talking about Provence, images from ochre-colored facades, singing grasshoppers and the smell of lavender fields come up. At the heart of the Var, the Nice region, Clement Bruno has created one of the best restaurants in France - a place that is often frequented by other star-chefs like Bocuse, Troisgros, Ducasse, Verge and Loiseau. In memory of his grand-mother, Mariette, Bruno has dedicated his restaurant to the black diamond. After having spent 7 years with Ducasse and Lenotre, the Chef Dominique Saugnac now prepares spontaneous dishes and plays with simplicity."
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