Nous sommes heureux de vous faire partager notre joie d'être dans le guide Michelin 2012.
Nous somme heureux de vous faire partager notre joie d'être dans le guide Pudlo Paris 2012 (Pudlo Paris 2012), Gilles Pudlowski
Nous sommes aussi présents sur FOODING 2012
Recipes whose Eric unveils the secrets.
Poached eggs with smoked salmon, sour cream & chives.
For 4 people
- 8 smoked salmon slices
- 8 extra fresh eggs
- 1 dl of alcohol vinegar
- 150 g of crème fraîche
- 1 lemon
- 1 bunch of chives
- salt , pepper
.
Boil up 2 liters of water with the vinegar
Break the eggs one by one into the boiling water
Remove the eggs after 3 minutes, and plunge them into cold water
Drain the poached eggs and leave them aside in the fridge
Snip the chives and leave it aside in the fridge
Pour the crème fraîche in a bowl
Mix with the freshly squeezed lemon juice, salt, pepper, and add half the chives
Wrap the eggs with the salmon slices
Place 2 eggs in the center of each plate
Put some sour cream around the eggs
Decorate the plates with the remaining chives
Bourbon vanilla crème brûlée.
- 3/4 l of liquid crème fraîche
- 1/4 l of milk
- 7 egg yolks
- 150 g of white sugar
- 1 Bourbon vanilla pod
Boil up the liquid crème fraîche with the milk
Beat the yolks with the sugar until white
Open the vanilla pod in half, and extract the beans with a knife
Add the vanilla beans to the yolks
Add together the crème and milk mix and the yolks
Pour into ramekins and bake at 100°C (210°F) for 30-35 minutes
Bon appétit
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