![]() ![]() ![]() Special mention to the snails, particularly well seasoned. The frogs' legs were as melting as you could wish for and the mayonnaise eggs were particularly well spiced. And we were particularly delighted by the chef's proposal! For starters, three plates to share: frogs' legs with almond parsley, a cassolette of snails with herb and garlic butter and eggs with crazy herbs mayonnaise. The result is a rich, gourmet dish that marries flavors and textures to the delight of food lovers.Ī menu dedicated to beef Wellington that the editors were able to try. To make this tasty dish, a piece of beef is coated with duxelles, a finely chopped mixture of mushrooms, shallots and herbs, before being wrapped in puff pastry and baked. Either way, Beef Wellington has become a popular dish at British tables, especially for special occasions and celebrations. However, it is difficult to determine with certainty whether Beef Wellington is actually named after the famous military man or whether it is the result of a culinary inspiration from the French tradition of beef filet en croûte. ![]() Its origin dates back to the 19th century and is often associated with the name of the Duke of Wellington, Arthur Wellesley, who is said to have been particularly fond of this dish. With these Welli'Wednesday evenings, Amandine Chaignot honors one of the classics of gastronomy! For the record, Beef Wellington is an emblematic dish of British gastronomy, combining the flavor of a tender and juicy piece of beef with the delicacy of a crispy puff pastry. With its warm and gourmet atmosphere, Café de Luce is a real haven of conviviality in the heart of the capital. The chef, already renowned for her restaurant Pouliche, brings her modern and friendly signature while evoking her childhood memories through a tasty and inventive menu. Inspired by the mythical Parisian cafés, this establishment welcomes you day and night in an authentic Parisian atmosphere. ![]()
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