Semi-cooked foie gras with figs and under-lives cooking
Heat a large volume of water in a pot with a thermoplonger set to 60 ° C. In a small bowl, pour the sugar and salt, the paprika then the cognac. Stir to dissolve sugar and salt. Cut the foie...
Jerusalem artichokes, chestnuts and spices
Wash, peel and, if necessary, cut the Jerusalem artichokes into pieces. Prepare your broth: put 1 liter of water in a saucepan, add the poultry cube, then shudder. Meanwhile, melt the duck fat in a saucepan, then add the Jerusalem...
Gluten -free vegan terrine - Master'Classes Le Parfait
We find ourselves today in a Master'Classe Le Parfait In collaboration with the hotel school Jeanne and Paul Augier to discover a tasty, seasonal and gluten -free recipe! 🧡 Also find the second recipe for the video, the orange carrots,...
Vanilla foie gras - Master'Classes Le Parfait
We find ourselves today in a Master'Classe Le Parfait In collaboration with the Lycée Hôtelier Jeanne and Paul Augier to discover a tasty and seasonal recipe! 🧡 Also find the first recipe for the video, the lime salmon rillette, just...
Lime salmon rillette - Master'Classes Le Parfait
We find ourselves today in a Master'Classe Le Parfait In collaboration with the Lycée Hôtelier Jeanne and Paul Augier to discover a tasty and seasonal recipe! 🧡 Also find the second recipe for video, vanilla foie gras, just here: https://www.leparfait.com/fr/blogs/recette/foie-gras-a-la-vanille-masterclasses-le-parfait...
Wild boar terrine - Master'Classes Le Parfait
We find ourselves today in a Master'Classe Le Parfait In collaboration with the Lycée Hôtelier Jeanne and Paul Augier to discover a tasty and seasonal recipe! 🧡 Also find the second video recipe, oil mushrooms, just here: https://www.leparfait.com/fr/blogs/recette/champignons-a-lhuile-masterclasses-le-parfait To your...
Pass all of the meat to the chopper, medium grid. Mix well and add the eggs, shallots, garlic and chopped parsley. Salt, pepper, add the cognac. Fill the terrines Le Parfait Great or Le Parfait Familia Wiss, tapping well up...
Ask your butcher to remove the rind and bones from the meat. Cut the lean in cubes of the size of a nut. Remove the nerves. Cut the bardière fat into small dice, then the bacon failure. Put a glass...
Start this duck recipe by cutting the meager duck into thin strips. Break the breakdowns in pieces by removing as much fat. Start cooking with the casserole dish and bake at bass temperature with a water background, melt the breakdown...
Finely chop the meat and the boar liver. Add salt, pepper, eggs, cognac or armagnac, the pinch of nutmeg. Mix everything well. Fill the terrines with this pâté recipe Le Parfait Great or Le Parfait Familia Wiss up to 2...
Chop the meats. Salt, pepper and incorporate the spices and the egg. Depending on the choice of meat, spices and alcohols differ. For a wild boar terrine: Porto or Madeira, juniper berries (5 per kg), coriander (15 per kg), parsley,...
Obstitute rabbit meat by removing all the nerves. Cut the flesh of the rare and the thighs of the thighs into small dice. Draft the rabbit liver and cut it into small dice. Pass the rest of the rabbit flesh...
For this bow tower in terrine, take the quietest liver of monkfish possible, soak it for 15 minutes in cold water. Remove the veins and dry it. Salt the edge and put this fish recipe in a 1/2 bay leaf,...
Cut the meat of the rabbit and pig into small pieces. Put everything to the medium -sized chopper by including the shallots. Then add the spices, whiskey and whole eggs, mix well. Fill the terrines Le Parfait From this preparation...
Chop the fatty fat and lean pork by your butcher. The day before, marry the chopped meats with the livers, the marc or the cognac, the garlic, the chopped onion and the herbs. The next day, remove the herbs, then...
Cook the garlic over low heat in a glass of dry white wine (5 min from boiling). Go to the Chinese, keep the juice then add 1 lemon juice. Chop the pork liver, lean (net), fatty bacon (medium grid). Add...
Crush the hooked olives, anchovy nets, capers in a mortar, or with a chopper (avoid the blender if possible). Gradually add the olive oil and continue to crush until you get a more or less fine mixture, depending on your...
Rinse and drain chickpeas. Mix the chickpeas with the tahin, the lemon juice, the crushed garlic cloves and the yogurt, incorporating olive oil as and when the olive oil. Salt and spice your taste. Fill the terrines Le Parfait Super...