Cooking Recipe Video :
Cepe mushroom and chestnut salad, flambe
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Restaurant: Le Clos des Cimes
Chef: R?gis Marcon
Michelin Guide Ranking
Viewers Video Rating Average Rating: 4/ 5 - 11 votes - 1,545,720 views
Recipe videos for the weekend
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Restaurant: Le Clos des Cimes
Phone:
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+33 4 71 59 93 72 |
Website:
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www.regismarcon.fr |
Address:
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Larsiallas |
| "In order to find Regis Marcon’s "Le Clos des Cimes", you have to mount the va... |
Cepe mushroom and chestnut salad, flambe
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Recipe Description:
- 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.
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Appetizer Recipes on Video
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Servings:
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6 People |
Cooking recipe time in minutes:
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12 |
Recommended wine with the dish:
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Pomerol |
Difficulty level:
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Easy |
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Cepe mushroom and chestnut salad, flambe
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Cooking Recipe Ingredients:
- 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)
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Cooking recipe preparation instructions:
- 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.
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