Tiempo de preparativos
- Preparation time: 30 minutes
Ingredientes
Mousse au chocolat:
- 3.5 oz. bitter chocolate
- 0.35 oz. non-sugared cocoa powder
- 2.1 oz. molten butter
- 7 egg yolks
Coffee sauce:
- 1 flat tbsp. spoon instant coffee powder
- 1 tbsp. powdered sugar
- 0.85 cups liquid cream
- 2.8 oz. granulated sugar
- 7 egg whites
- 0.28 lbs. granulated sugar
For the ending:
Bitter chocolate sherbet:
- 1.48 cups water
- 0.28 lbs. granulated sugar
- 0.55 lbs. bitter chocolate
Chocolate sauce:
- 0.63 cups milk
- 3.5 oz. hacked bitter chocolate
Preparativos - la instrucción
Restaurante
Name: | Restaurant Buerehiesel |
Teléfono: | +33 3 88 45 56 65 |
Website: | www.buerehiesel.fr |
Dirección: | 4 parc de l'Orangerie |
Ciudad: | Strasbourg |
País: | Fr |
Visión general: | "After the culinary school in Strasbourg, the hotel Ermitage and the restaurant Bellevue, it is in 1970 that Antoine Westermann buys the Buerehiesel. From then on, one honor chases another: 3 Michelin stars, 4 Bottin Gourmand stars, and finally 19/20 and 4 toques Gault/Millau. Situated at the heart of the Orangerie parc, the ''Restaurant Buerehiesel'' receives you with a unique and exceptional atmosphere. The magnificent establishment with ancient half-timbering invites you to discover its harmoniously decorated salons, box girder ceilings, and breath-taking panorama to the exuberant nature" |
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