Le Mesturet Almanac - Chef's Recipes

Chef's recipe: Cheesecake Philadelphia

Article publié par Pascal Brot le 25/11/2011 à 16:48
Catégories : Chef's Recipes
Tags : cheesecake

Today, I propose you the recipe of our fabulous cheesecake Philadelphia. Don't hesitate if you have any questions. Bon appétit!

Chef's recipe: Cream of Winter Squash Soup

Article publié par Pascal Brot le 31/10/2011 à 17:59
Catégories : Chef's Recipes
Tags : Cream of Winter Squash Soup

Sweat the onions and the leeks in sizzling butter. Add the large chunks of squash and stir into the butter then pour in the milk, cream and a pinch of salt. Cook on low for around 25 minutes. The squash should be starting to fall apart at this point...

Chef recipe: Summer Grill Recipes

Article publié par Pascal Brot, the Chef le 22/08/2011 à 15:25
Catégories : Chef's Recipes
Tags : Grill Recipes, Mussels, Pork Tenderloin, Roasted Figs with Olive Oil and Honey

An appetizer: Grilled Mussels with Balsamic Heat grill to high (300 °C). Mix together minced garlic and shallots and add the cleaned mussels. Toss onto the grill and move them about until the mussels open and the juices evaporate. Remove from grill and place in large bowl adding minced, fresh coriander...

Chef's Recipes : Brioche perdue with Red Fruits

Article publié par Pascal Brot, chef de cuisine le 20/07/2011 à 13:23
Catégories : Chef's Recipes
Tags : recipes, brioche perdue with red fruits

Red fruit season has started. One of my favourite desserts is definitely this brioche perdue recipe that I’m offering you today. Sometimes it can be disconcerting to eat a hot dessert in summer, but we should remember that the baked Alaska is a star dessert at May and June baptisms, communions and marriages. This proves that a hot dessert can be inviting as long as there’s some ice cream to cool things down.

Chef's recipes: Southern French Vegetable Fondue

Article publié par Pascal Brot, chef de cuisine le 21/05/2011 à 12:17
Catégories : Chef's Recipes
Tags : recipes, Southern French Vegetable Fondue

Vegetables from the south are now coming into season, so it’s time to feast on a variation of the traditional ratatouille:

Chef's Recipes : My Version of Beef Carpaccio, with Farfalle Pasta, Tomato and Olive salad

Article publié par Pascal Brot, chef de cuisine le 17/05/2011 à 14:40
Catégories : Chef's Recipes
Tags : recipes, beef carpaccio

Partially freeze the tenderloin. Cut it into thin slices and arrange, overlapping, into rosettes. If it seems a bit complicated, you can get it cut into thin slices at your butcher’s. Combine the listed ingredients to make the pesto. Brush the arranged tenderloin slices with pesto sauce. Add the vinaigrette to the arugula and top with chipped Parmesan. Add a grind of fresh pepper.

Chef's Recipes : White Chocolate and Coffee Tart

Article publié par Pascal Brot, chef de cuisine le 17/05/2011 à 14:37
Catégories : Chef's Recipes
Tags : recipes, dessert, white chocolate and coffee tart

To start, turn your oven on to oven gas mark 6 (400°F / 204°C). Place your roll of pastry dough in a tart mould greased with butter and cover with the paper it came in. Place a flat lid or some beans on top of the paper to keep the pastry from puffing up during cooking. Put the tart mould in the oven for 20 minutes and then let it cool.