Ingredientes
- 0.44 lbs. flour
- 0.44 lbs. Brochet fillet
- 2 eggs
- 0.44 lbs. zander fillet
- 1 pinch of salt
- 0.44 lbs. eel fillet
- 1 tsp. oil
- Salt, pepper
- 0.85 cups white wine (Riesling)
- 1.27 cups fish fumet (stock)
- 0.85 cups double cream
- 2 hacked shallots
- 2.1 oz. butter
- 0.33 lbs. small Paris mushrooms
- 2 white onions (mid-sized) with greens
- 1 tsp. Melfort vinegar
- 1 oz. + 0.7 oz. butter
- ¼ lemon juice
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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