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Restaurant > Recipes
  • DUCK CARAMEL POT IN OPORTO
  • HAZEL NUTS OF BULGE OF PIG, SAUCE FOURME OF AMBERT
  • BLANK OF ASPARAGUSES TO VEGETABLES OF SEASON
  • NET OF DUCK MALLARD TO THE HONEY AND THE FOURME OF AMBERT
  • CAKE OF HIGH THATCHES TO BILBERRIES AND THE FOURME OF AMBERT
  • MARBLE OF SALMON TROUT TO CURLY KALE
  • GREEN SNOWMAN CITRON-POMME AND HIS SUGAR SLAGS FREEZE
  • HAZEL NUTS OF BULGE OF PIG, SAUCE FOURME OF AMBERT

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    Many people: 4
    Ingredients:
    * 2 salted bulges of pig 
    * Thyme, bay-tree 
    * 1 dl of liquid cream 
    * 150 G of fourme of Ambert 
    * 50 G of butter 
    * salt pepper  
     
    Receipt

    To choose in its butcher 2 bulges of brine pig. To put to cook the bulges in a large pan with cool water, thyme of the bay-tree and especially not of salt. To carry to boiling and to foam.
    To cover and let cook with soft fire during 2:30 m approximately. To supervise cooking to make sure that it does not miss water.

    During this time to make boil the cream, to add the fourme of Ambert and butter, to let melt and mix. To season. To reserve. During the cooking of the bulges you can cook a trimming of
    your choice.

    When the bulges are cooked, the meat is detached from the bone without resisting. To detail hazel nuts of bulge and to slice them.
    To draw up in your plate of service and to pour sauce with the fourme of Ambert enter the hazel nuts.
    To be useful very hot.



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    Thierry CHELLE
    LES COPAINS - HOTEL-RESTAURANT
    42 Boulevard Henri IV - 63600 AMBERT
    Tél : 33(0)4.73.82.01.02 - Fax : 33(0)4.73.82.67.34 
    Email :
    info@hotelrestaurantlescopains.com

     
     

     


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