Summary cooking week

  • Fontain salmon, hollandaise sauce, celeriac taggliatelles and confit leekHollandaise sauce is a kind of warm stable emultion done with egg yolk, clarified butter and lemon juice
  • Chicken breast cooked on bone, salsifis, parsnip and Jerusalem artichokesBaking meat on bone allow to keep the tenderness
  • Vegetables cannelloni with mascarpone and rocket wasabiBicolor cannelloni accompanied with rocket wasabi (a new salad variety), with the particularity of having wasabi taste slightly spiced.
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