0.66 lbs. cepe mushrooms
0.66 lbs. mesclun (field greens), chickweed and fresh herbs
0.33 lbs. fowl livers (foies de volailles)
1 apple (reine de reinette)
18 grilled chestnuts
Eau-de vie (brandy)
Clean the mushrooms and cut them into quarters. Wash the apple,
take off the seed and cut it into thin strips.
Colour the fowl livers in nut oil, keeping them rose-coloured. Deice
with Xeres vinegar and store warm.
Put the cepe mushrooms in a hot frying pan with nut oil. Cook and
colour for 3-4 minutes. Then, add the chestnuts and thin apple strips.
Colour them lightly. Then pour some eau-de-vie (brandy) into the
pan and flambe. Salt and pepper it. Then add a hazelnut-small
piece of butter.
Clean the salads and herbs. Season them with mushroom vinegar.
Place the fowl livers in the middle of the plate and the salads on
top of it. Then, distribute the warm mix over it.
Preparation : 12 minutes
0.66 lbs. mesclun (field greens), chickweed and fresh herbs
0.33 lbs. fowl livers (foies de volailles)
1 apple (reine de reinette)
18 grilled chestnuts
Eau-de vie (brandy)
Clean the mushrooms and cut them into quarters. Wash the apple,
take off the seed and cut it into thin strips.
Colour the fowl livers in nut oil, keeping them rose-coloured. Deice
with Xeres vinegar and store warm.
Put the cepe mushrooms in a hot frying pan with nut oil. Cook and
colour for 3-4 minutes. Then, add the chestnuts and thin apple strips.
Colour them lightly. Then pour some eau-de-vie (brandy) into the
pan and flambe. Salt and pepper it. Then add a hazelnut-small
piece of butter.
Clean the salads and herbs. Season them with mushroom vinegar.
Place the fowl livers in the middle of the plate and the salads on
top of it. Then, distribute the warm mix over it.
Preparation : 12 minutes
Cepe mushroom and
chestnut salad, flambe
chestnut salad, flambe
Chef Regis Marcon
Restaurant Le Clos des Cimes
Restaurant Le Clos des Cimes