Cooking Recipe Preparation time
30 mn
Cooking Recipe Ingredients
Fried of mushrooms: 200 g of chanterelles cool 200 g of ceps plugs cool g 200 of trumpets of the death 200 g of sheep foot cool 200 g of lacteal delicious 1 c. to soup of poultry powder 2 cl of bottom very vigorous d??.agneau to the thyme Dressing: Gazpacho to the lovage 300 g of green of overripe 6 g of bread crumb 50 g of ice cubes 13 g of lovage (wild celery) vinegar white salt thin sweetens semolina peppers white ground Tatin to l??.echalote: 500 g d??.echalotes round 50 g of honey 50 g of juniper berries 50 g of butter 250 g of puff pastry thin salt |  |
Cooking recipe preparation instructions
Sort out the mushrooms while withdrawing the whole earth from the feet and the thorns of the heads. Peel the shallots while taking well care not to cut the too short root, so that echalote doesn t separate. Fry the ceps to the frothy butter, until obtaining light caramelisation of the slices. Add them trumpet-of-the-died, the powder of poultry and sugar. Thaw slightly to water. Wet to height to the lamb bottom, add the chanterelles, the foot-of-sheep and the lacteal. Make boil juice to intensify the taste, incorporate 50 g of butter to bind juice. Make cook the green of overripe to salty enough boiling water, during 2 min., in order to keep the color of origin, immediately cool in frozen water. Drain the overripe carefully, rid them in one
Restaurant
Name: | Le Moulin de Lourmarin |
Phone: | +33 4 90 68 06 69 |
Website: | www.moulindelourmarin.com |
Address: | rue du temple |
City: | Lourmarin |
Country: | Fr |
Overview: | "After learning from Marc Veyrat, Edouard Loubet, the youngest of all 2-star Michelin chefs in France, has opened his restaurant "Le Moulin de Lourmarin" in Lourmarin, preparing with all his imagination and according to the seasons. Frequently hiking in the magic mountains of Luberon to search for many different aromatic herbs, Edouard Loubet has the special gift to add colors to the tastes." |
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