Recipe of the month of November

Fire pot with zebu cheek enhanced with foie gras

The Chef de cuisine is pleased to unveil his artisanal recipe of the month, including the flagship ingredients and sublimated ingredients for this beautiful creation of a pot with a fire with a zebu cheek enhanced with foie gras.

Customers can enjoy it on a half-board basis, full board or "all inclusive", depending on the season and arrival ; because the establishment works exclusively with fresh produce, guarantee of gourmet flavours.

Ingredients for 6 people :
1 kg of beef cheek, 500 grams of foie gras and 6 bone marrow
5 Carrots, 2 Leeks, 6 small turnips
2 celery stalks, 1 Onion
4 cloves, 3 garlic cloves
1 bouquet garni (Thyme, Laurier, Parsley), 1 chicken broth cube
Madagascar pepper and Salt

For the gourmet sauce : Mustard, sunflower oil, olive oil, wine vinegar, Salt, Pepper, 10 sprigs of parsley and 2 garlic cloves.

Once all these ingredients come together, you can put on your apron.

Clean, peel all the vegetables and cut them into fairly large pieces. Fice leeks in packs. Prick whole #8217 onion with cloves.

Place the pieces of beef cheek tied in a large pot with 3 #8217 cold water and bring to a boil.
Remove the #8217 foam with a skimmer, it takes about 45 min to 1 h.

When there #8217 more #8217 foam, add all vegetables except leeks, then the bouquet garni, #8217 garlic, Salt, Pepper.
Cook over low heat for about 1 H and then add the leeks and let cook again 30 minutes or so.

An hour before the end, add bone marrow by putting coarse salt at the ends to preserve the bone marrow. Rectify seasoning as needed.
Drain vegetables and meat, fry the foie gras slices in a fat-free frying pan. Place the slice of foie gras on the cheek and serve hot with the sauce. It melts in the mouth.

We will assemble the sauce by mixing the mustard with the wine vinegar., then a mixture of sunflower oil and olives, salt and pepper to taste. Before the service, add the 10 sprigs of parsley and 2 very finely chopped garlic cloves.

We also offer coarse salt, various mustards, pickles and small onions in vinegar.

Our tip : the broth obtained is particularly delicious. You can use it to make an onion #8217 soup, a vermicelli soup, or just to cook macaroni, it's great #8217. Don't forget to pass it. Some add potatoes, we advise you to cook them separately, otherwise they disturb the broth.

Anti-Gaspi #8217 : Put the peels to cook with the broth, to perfume it and turn it into an anti-gaspi pot-au-feu ! 100% tested by the Grand Bleu team.

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