Posted by eloide on jan 26, 2013 in Recettes |

Recipe created by Lionel Lévy, executive head. Intercontinental luxury hotel – Hôtel-Dieu in Marseille Ingredients: Net of beef (in the pear or the whiting). 100g a person. Onions Tapenade in the black olives Wine vinegar Syrup of lemon thyme of Eloïde Olive oil, salt, pepper. Preparation: The beef : retail the net of sliced beef of 2 in 3mm of...

Posted by eloide on déc 6, 2012 in Recettes |

Par Guillaume Sourrieu, Chef du restaurant l’épuisette à Marseille Recette réalisée à l’occasion du 1er festival Gourméditerranée 2012 Le pain perdu : Faire revenir à la poêle, dans un peu de beurre, quelques tranches de pain pas trop épaisses trempées dans un œuf battu avec du lait. Les déposer sur une assiette une fois...

Posted by en on sept 11, 2012 in Recettes |

Recipe of Serge Billet, World champion of pastry and better worker of France 1989 Ingredients: 280 gr syrup basil, 140 gr of water, 3 gr stabilizer, 50 gr of powdered milk, 6 leaves of basil In a saucepan, put the syrup basil and the water and heat up slightly, pour the milk powder and stabilizer blend in the whip. Heat up without boiling. Overturn into the...

Posted by en on sept 11, 2012 in Recettes |

Recipe created by Giles Carmignani, leader of the restaurant The Table of Olivier Ingredients: 1 melon, 1 watermelon, 1 c in soup of syrup of tarragon, 1 c in soup of white balsamic vinegar, Salt, pepper Make balls of melon and watermelon. Salt, add pepper and make marinade expenses 3 hours in in the syrup of tarragon and the balsamic vinegar. Serve very...

Posted by en on sept 11, 2012 in Recettes |

Recipe created by Giles Carmignani, leader of the restaurant The Table of Olivier Ingredients: 150gr of syrup of Basil, 3 lemon juices, 2 Leaves of gelatine, 350 G of whole cream, Some leaves of Basil Make heat the syrup basil. Add the leaves of gelatine beforehand softened in the cold water. Add the lemon juice and the hacked leaves of basil. Let cool down...

Posted by en on sept 10, 2012 in Recettes |

Miscellany with some water We have each our gustatory history! Syrups have big advantage to allow you to sweeten your drink at your leisure. Recommended proportion is 1 volume of syrup for 5 – 7 volumes of water. Make nice experiments by passing of the plain water to the soda water: you will have feeling that perfumes are directly transported by...