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 thickness. Cut them in rectangles of 6cmx10cm or preserve the shape of the net to reconstitute it during the assembly.

Onions: cut them in dice of 5mm aside. Put them cooking in a pan with a little olive oil. When they are gilded well, to deglaze them with some syrup of lemon thyme of Eloïde and a little vinegar. Let compoter and reserve.

Assembly:

Apply a fine layer of tapenade then compote of onions to the first slice of net. Deposit above a slice of net and renew the operation by ending with a slice of net. The pile will contain approximately 5 slices of net and does not have to exceed 3 in 4 cms in thickness.

Cooking:

Fry in the olive oil. Drain before presenting.

Serve warmly!

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 qu’elles sont bien dorées.

Les figues :

Découper autant de tranches de figues que de tranches de pain perdu. Les faire revenir à la poêle en les faisant très légèrement caraméliser dans du sirop de menthe fraîche d’Eloïde. Les déposer une à une sur les tranches de pain perdu.

Le foie gras :

Déposer autant de morceaux de foie gras que de tranches de pain dans une poêle à peine chaude. Les faire très légèrement dorer et les déposer sur les tranches de figues.

Assembler les trois parties par une pique en bambou.

Le jus de figue à la menthe fraîche :

Dans un bol mixeur, mélanger une dizaine de figues, 5 petits verres d’eau et un petit verre de sirop de menthe fraîche d’Eloïde. Le mélange doit être bien fin, homogène mais assez consistant de façon à pouvoir le verser sur l’assiette à côté de chaque empilement « pain perdu, figue, foie gras ».

Servir dès que c’est prêt !

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 ice-cream maker pre-cooled down then slave away.
Add 5 – 10 minutes before the end of the turbinage the carved leaves of basil.
Keep to the freezer.

If you don’t use stabilizer you will get a delightful sorbet but which will have tendency to pailleter and that will abound not much. Therefore made in small quantity to savour it practically in exit of ice-cream maker.
The quality of the stabilizer brings texture and volume, and is of benefit to conservation. Note that performances are augmented in the case of an use of a professional ice-cream maker.

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 freshly.

La Table de l’Olivier
56, rue Mazenod
13002 Marseille
Tel : 04 91 91 17 04
Voir le site

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 and incorporate the whipped cream.
Put in moulds and reserve for the fridge.
Be freshly of use having supported very 4 hours for the refrigerator.

La Table de l’Olivier
56, rue Mazenod
13002 Marseille
Tel : 04 91 91 17 04
Voir le site

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 bubbles by bringing you from new feelings!!!

Miscellany with some wine

Perfumes natural 100 % of these syrups allow them to join in a marvellous way all kinds of wines aromas of which are too natural.
Try the white pinot in the syrup of tarragon, the rosé of Bandol in the syrup of basil, the red of the country of Oc in the syrup of savory or else the crémant of Alsace in the syrup of mint. Proportion is very personal but leave on the basis of 1 volume of syrup for 9 – 11 volumes of wine.

Miscellany with of Champagne region

Three perfumes are particularly recommended for this intoxicating mixture:
- Thyme lemon
- Basil
- Tarragon

Champagne regions Lanson are linked to Eloïde for your most great pleasure !

For 4 persons: 3 big cool eggs, 100g of caster sugar, 250g of mascarpone, 24 sponge fingers, 10cl of syrup of thyme lemon.

Cream: clarify eggs. In a tian, take whites up in firm snow. In another tian, whiten yellow with the sugar. Add the mascarpone and blend with a whip to the point of getting a smooth mixture. With a spatula, incorporate whites delicately in snow.
Assemblage: In a mould in missing or in individual ramekins, deposit a layer of sponge fingers beforehand dipped into the syrup of thyme lemon diluted with some water in 1 volume of syrup for 7 volumes of water. Deposit a little lemon beforehand crushed in the blender (zest and pulp). Pour delicately the half of the cream by dividing it in an uniform way. Instal a new layer of cookies dipped into the syrup. End your preparation by a layer of cream. Let rest 3 hours at least in the refrigerator.

Tiramisu in the syrup of marjoram and strawberries:

Take back the recipe of the tiramisu in the syrup of thyme lemon and lemon by replacing the syrup of thyme lemon with some syrup of marjoram and the lemon by a layer of fine small strips of strawberries.

Tiramisu in the syrup of basil and preserved melon:

Take back the recipe of the tiramisu in the syrup of thyme lemon by replacing the syrup of thyme lemon with some syrup of basil and the lemon by very fine small strips of preserved melon.