Cooking Recipe Preparation time
30 mn
Cooking Recipe Ingredients
Basis: • 5 pigeons of 430 g about piece • 300 g of foie gras • 100 g of truffles white • 1 piece of cabbage green curly • 80 g of chest smoke • 1 kg of puff pastry • 60 g of butter • 1/2 l of bottom white Sauce pigeon: • 50 g truffles black • 100 g of foie gras in cube • 3 pods d??.ail • 1 onion |  |
Cooking recipe preparation instructions
Prepare butter with cabbage, while shredding it finely and while whitening it, drain it then. In a pan, make come back the smoked chest cut in dice and add then the cabbage, 60 g of butter, of the white bottom. Let cook the cabbage during 20 min. about, drain it then. Bone the pigeons, nets and thighs, then remove skins. Put on a bottom of folding of 10 cm of diameter the net of pigeon seasoned, the shredded truffles, a piece of foie gras, the boned thigh, and the cabbage. Close again the dough then gild to the yellow of egg. Put to cook at the oven to 200 degrees. For sauce: Make come back the carcasses of pigeons (they must be gilt well), add garlic and onion then. Degrease, wet with 3 l water. Let cook until the wanted consistence. Add the cubes
Restaurant
Name: | Chez Bruno |
Phone: | +33 4 93 85 93 93 |
Website: | www.restaurantbruno.com |
Address: | N/A |
City: | Lorgues |
Country: | Fr |
Overview: | "When talking about Provence, images from ochre-colored facades, singing grasshoppers and the smell of lavender fields come up. At the heart of the Var, the Nice region, Clement Bruno has created one of the best restaurants in France - a place that is often frequented by other star-chefs like Bocuse, Troisgros, Ducasse, Verge and Loiseau. In memory of his grand-mother, Mariette, Bruno has dedicated his restaurant to the black diamond. After having spent 7 years with Ducasse and Lenotre, the Chef Dominique Saugnac now prepares spontaneous dishes and plays with simplicity." |
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