Cooking Recipe Preparation time
45 min
Cooking Recipe Ingredients
broad-backed • 2 of lapereau • 12 artichokes purple • 1 stuffing of lapereau • oil sump filter • 1 egg • 10 cl of olive oil • 16 cloves of garlic • 150 g of carrots • 1 onion • 8 tomatoes crystallized • 1 bouquet of savory • 100 g of shallot • 3 dl of wine white • 1 boot of chervil |  |
Cooking recipe preparation instructions
Remove the leaves from the artichokes and turn the bottom while keeping the tail. Chop the liver of the rabbit with a shallot, season salt and pepper. Add a beaten egg and a spoon to soup of chopped chervil. Dig the artichokes, spread the oil sump filter, stuff funds of liver and envelop oil sump filter.
Restaurant
Name: | Le Mahatma |
Phone: | +33 4 92 99 72 0 |
Website: | |
Address: | "5, rue Francois Eine |
City: | Cannes |
Country: | Fr |
Overview: | "After satisfying Gerard Depardieu with his famous chicken in salt crust with garrigue flavors as chef of the Grand Hotel Majestic, Mario d’Orio prepares now in the new hotel "Savoy" as chef of the restaurant "Le Mahatma"." |
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