Cooking Recipe Preparation time
20 mn
Cooking Recipe Ingredients
• 1 back of roebuck • 100 g of butter • salt thin • peppers white ground • 1/2 l of roebuck • bottom 20 g of chocolate bitter • 50 g of sugar semolina • carvi and curry in powder • 3 apples calvilles • 2 bayleaves Bottom: • 1 carrot • 1 onion • 1/4 of leek • 1/2 l of red wine |  |
Cooking recipe preparation instructions
Bone the back and keep the carcasses, to make a bottom of roebuck. Denervez the nets, salt and pepper, put then to color in a frying pan, with butter. Withdraw and let rest. Keep the frying pan for sauce. Put sugar and the chocolate to caramelize, add the carvi and the curry. Thaw to the red wine and bottom of roebuck. Bring to boiling point and bind to the starch of potato. Salt and pepper. Peel the apples and cut them in dice. Make dry heat a frying pan and, since qu'elle smokes, throw the apples, jam, the carvi and the curry there cleverly. Move and rid (not to make a compote). Arrange the apples in a circle, on l'assiette. Cut the nets in small discs d' 1 cm and put them around. Make heat under the salamander (grillroom of the oven). Surround sauce and decorate with the powders of carvi and curry.
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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