Serves 4
4 St Pierre aiguillettes
8 asparagus tips
1 bag of frozen asparagus
8 piquillo peppers chopped in small dices
1 jar of walnut mustard
salt, butter, virgin olive oil, fleur de sel (sea salt).
4 St Pierre aiguillettes
8 asparagus tips
1 bag of frozen asparagus
8 piquillo peppers chopped in small dices
1 jar of walnut mustard
salt, butter, virgin olive oil, fleur de sel (sea salt).
1- Cook the frozen asparagus in boiling, salted water.
2- Cool it down then mix it and strain it. Season.
3- Cook the asparagus tips in water, then cool them down. When setting up, roll them in the olive oil and sprinkle with fleur de sel.
4- Pan-sear the aiguillettes in the olive oil, on the skin side. Season with salt. Finish off cooking 2 mins. in an oven at 120°C.
5- Just before serving add the walnut mustard and piquillo pepper mixture to your filets.
(Français) Douceur piquante
(Français) Nuage sur le lac Léman
(Français) Pause dans les sous-bois
(Français) Macaron à la moutarde
(Français) Paleron de bœuf à la moutarde aux cèpes et au thé fumé
(Français) Pâté en croûte sucrine et crème de moutarde aux feuilles de coriandre & à l’orange
Crunchy salad with langoustines
Roast epoisses in a gingerbread and orange nonette
Cod in Fallot mustard with gingerbread crumbs
Calf’s head sauce Gribiche prepared our way
Rabbit cooked several ways
Chicken Fricassee with Fallot Dijon Tarragon Mustard
Thick salmon with Fallot Dijon Basil Mustard
Snails and Squid in Dijon Mustard
Pig’s Trotters Cromesquis with Fallot mustard “à l’ancienne”
Chantilly Oysters with Burgundy Verjuice
Fresh Crayfish Delight, Virgin Citrus and Tarragon Mustard
St. Pierre Fillet, Asparagus and Walnut Mustard
Red Mullet Artichoke Basil Mustard
Rice Crackers with Basil Mustard
Roasted Pigeon, Morels in Fallot Hot Mustard Cream
Calf’s Head Seasoned with Tarragon Mustard
Beef Fillet with Carrots, Fallot Blackcurrant Mustard
Jumbo Gambas à la Plancha, Fennel with White Balsamic Vinegar
