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Cooking Recipe Video : Cepe mushroom and chestnut salad, flambe

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Restaurant: Le Clos des Cimes

Chef: Régis Marcon

Michelin Guide Ranking

3

Viewers Video Rating

Average Rating: 4/ 5 - 11 votes - 1,179,019 views
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Restaurant: Le Clos des Cimes

Chef: Régis Marcon

Michelin Guide Ranking

3

Viewers Video Rating

Average Rating: 4/ 5 - 11 votes - 1,179,019 views
 

Recipe Details

Servings:
6 People
Cooking recipe time in minutes:
12
Cooking recipe Search Tags:
 Cepe mushroom and chestnut salad flambe Cepe mushroom mushroom and and chestnut chestnut salad
Recommended wine with the dish:
Pomerol
Difficulty level:
Cooking recipe viewed:
1,179,019
Cooking Recipe Preparation time
  • Preparation : 12 minutes
Cooking Recipe Ingredients
  • 0.66 lbs. cepe mushrooms
  • 0.66 lbs. mesclun (field greens), chickweed and fresh herbs
  • 0.33 lbs. fowl livers (foies de volailles)
  • 1 apple (reine de reinette)
  • 18 grilled chestnuts
  • Eau-de vie (brandy)
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Clean the mushrooms and cut them into quarters. Wash the apple, take off the seed and cut it into thin strips.
  2. Colour the fowl livers in nut oil, keeping them rose-coloured. Deice with Xeres vinegar and store warm.
  3. Put the cepe mushrooms in a hot frying pan with nut oil. Cook and colour for 3-4 minutes. Then, add the chestnuts and thin apple strips.
  4. Colour them lightly. Then pour some eau-de-vie (brandy) into the pan and flambe. Salt and pepper it. Then add a hazelnut-small piece of butter.
  5. Clean the salads and herbs. Season them with mushroom vinegar.
  6. Place the fowl livers in the middle of the plate and the salads on top of it. Then, distribute the warm mix over it.
Restaurant
Name:
Le Clos des Cimes
Phone:
+33 4 71 59 93 72
Website:
www.regismarcon.fr
Address:
Larsiallas
City:
St Bonnet le Froid
Country:
Fr
Overview:
"In order to find Regis Marcon’s "Le Clos des Cimes", you have to mount the valley again until Saint Bonnet le Froid, his native village. If it happens to be a beautiful morning in autumn, you might find Regis Marcon in the forest enjoying one of his passions: the mushrooms! This chef really wants to understand the nature and its products…and thus prepares the most subtle compositions. According to Regis Marcon, there is a close similarity between the cuisine and painting. The two of them search their inspiration in the history as well as the territory and both are looking for a perfect equilibrium of tastes, forms, and colors."
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