Four servings Ingredients for the crepes : – 250 gr flour from Les Moulins de Soulanges – 40 gr...
Read MoreChef cuisinier de renom et ancien propriétaire du restaurant Le Cheval de Jade, Olivier Tali nous présente de succulentes recettes, faciles à réaliser, qui mettent en lumière – autant que faire se peut – les produits du terroir. Ces recettes sont à découper et à conserver, car M. Tali prend soin de prodiguer les techniques de base de la cuisine française. Il est accompagné de son épouse et complice de chaque jour, Frédérique Pironneau, qui nous fait part de ses conseils en accord mets-vins et bières afin d’accompagner ces plats concoctés amoureusement. / Olivier Tali, former owner-chef of the restaurant Le Cheval de Jade, provides recipes for delicious, easy-to-make dishes that will feature – to the degree possible – products of this terroir. The recipes are to be cut out and kept, because Mr. Tali will be careful to include basic techniques of French cuisine. His spouse and everyday co-conspirator, Frédérique Pironneau, accompanies him. She will share her advice on food and wine/beer pairings to enjoy with these wonderful dishes.
Four servings Ingredients for the crepes : – 250 gr flour from Les Moulins de Soulanges – 40 gr...
Read MoreServes four Ingredients: One 300 g filet arctic char (“omble chevalier”, salmon or trout) 30 g coarse salt...
Read MoreFor Valentine’s month, I wanted to provide lovers aged seven to 99 with an easy recipe. After all,...
Read MoreServes 6 to 8 Ingredients 800 g peeled onion sliced into thin strips, from the Ferme Aux Petits Oignons...
Read MoreServes 4 Ingredients – 1 duckling from the Ferme La Rose des Vents, about 2 kilograms – 60 g...
Read MoreServes 4 Ingredients – 8 bison osso buco of about 200 gr – 40 g flour – 200 g...
Read MoreServes 4 Ingredients – 1 organic chicken of 2 kg from Picardier Farm – 20 g chopped French shallots...
Read MoreServes 4 Trout tartare, Gourmet Sauvage black mustard, and Québec strawberries Ingredients – 400 gr very fresh trout – 60...
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