Plates to savor...
VEGETAL pickled vegetables in vinegar
INGREDIENTS FOR 4 JARS
70 g powdered sugar
8 cherry tomatoes
2 carrots
500 g cucumber
500 g red onions
250 g broccoli
1 clove of garlic
Vegetable Vinegar Spices and herbs: cardamom, juniper berries, fennel seeds, peppercorns, rosemary, fresh thyme, bay leaf
IMPLEMENTATION
- Peel the carrots and cut them into sticks.
- Wash and cut the cucumber into sticks.
- Wash and prepare broccoli florets.
- Peel the red onion, cut it in half, and slice it thinly.
- Cut the cherry tomatoes in half.
- Peel the garlic cloves.
- Fill the small jars with the selected vegetables.
- Put the sugar, 40 cl of water, and vinegar in a saucepan, then add the cardamom, peppercorns, fennel seeds, bay leaves, rosemary, sprig of thyme, and juniper berries.
- Heat until boiling.
- Then pour the mixture into each jar.
- Allow to cool and refrigerate.
Beef tartare with vinegar ORIGINAL
INGREDIENTS FOR 4 PEOPLE
500 g rump steak
4 eggs
4 teaspoons of mustard
4 dashes of hot sauce such as Frank's Redhot
4 dashes of Worcestershire sauce
4 teaspoons ketchup
4 dashes olive oil
1 nice bunch parsley 1/2 onion
4 medium gherkins 4 teaspoons capers
2 slices country bread
4 dashes of vinegar L’ORIGINAL
IMPLEMENTATION
- Peel and finely dice half an onion.
- Dice the pickles.
- Wash and chop the parsley.
- Finely chop the meat with a knife.
- In a salad bowl, combine the capers, parsley, onion, pickles, Dijon mustard, ketchup, Worcestershire sauce, Frank's Red Hot Original chili sauce, olive oil, and Original vinegar. Add the meat.
- Gently mix everything together and season with salt and pepper.
- Arrange on plates, adding an egg yolk in the center.
- Serve with toasted country bread.
Salmon gravlax and guacamole with vinegar LE FUME
INGREDIENTS FOR 4 PEOPLE
160 g guacamole
12 g spice mix: turmeric, paprika
360 g fresh salmon fillet
40 g caster sugar
6 radishes
160 g cucumber
20 g dill
4 slices of country bread
Bouteville le Fumé vinegar
IMPLEMENTATION
- Prepare the guacamole by mixing the spices with the mashed avocado.
- Prepare the salmon fillet by removing the bones, rinse it thoroughly with clean water, then pat it dry.
- Sprinkle salt and sugar on both sides and leave to rest in a cool place overnight.
- Wash the cucumber and cut into thin strips using a vegetable peeler. After leaving it in the refrigerator overnight, rinse the salmon thoroughly with clean water and pat dry. Sprinkle with the spice mixture and chopped dill, then set aside in a cool place.
- Toast the country bread, then spread with guacamole.
- Cut thin slices of salmon, arrange them on
- the slices of bread.
- Add the cucumber tagliatelle and radishes. Add a few drops of Bouteville vinegar.
Scallops with VIEILLE RESERVE balsamic vinegar
INGREDIENTS FOR 4 PEOPLE
16 scallops
100 g leek
12 button mushrooms
4 carrots
4 tablespoons melted butter
12 tablespoons thick crème fraîche
1 bunch dill
VIEILLE RESERVE balsamic vinegar
IMPLEMENTATION
- Open the scallops, prepare them, clean them, and above all rinse them thoroughly to remove any sand.
- Wash the leeks, cut them into quarters lengthwise, and slice thinly.
Peel the carrot and cut it into julienne strips.
Wash the mushrooms, prepare them, and then slice them thinly. - In a hot, lightly oiled pan, sauté the carrots, mushrooms, and leek for a few seconds, add a knob of butter, and cook for about 2 minutes, then set aside.
- Place the scallops in the same hot pan for about 20 seconds on each side, add the vegetable fondue, deglaze with the Baume Vieille Réserve, then add the crème fraîche and reduce for a few seconds. Adjust the seasoning and serve immediately in the shells with a sprig of dill.
- Add small oven-roasted vegetables as a garnish.
Pear with warm goat cheese and vinegar HONEY
INGREDIENTS FOR 4 PEOPLE
4 Cabecou-style goat cheeses
2 Williams pears
100 g Classic Foods of America maple syrup
a bunch of arugula 4 clusters of redcurrants a few pink peppercorns for decoration
IMPLEMENTATION
- Cut the pear in half and remove the seeds.
- Bake the pears in the oven at 350°F for about 10 minutes, brushing them with maple syrup 2 minutes before the end of cooking, then set them aside.
- Melt the goat cheese in the oven or under the broiler for a few minutes.
- Then arrange the melted goat cheese and caramelized pear with maple syrup on a plate.
- Add a dash of vinegar and honey to the mixture, along with the arugula, pink peppercorns, and red currants.