.jpg)
.png){kind=small}
.png){kind=small}
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. Le Mesturet Almanac - recipes
Tags Cloud
Categories
Flux RSS
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.
