Poires caralélisées

INGREDIENTS

Recipe for 4 people:

  • 4 firm and beautiful pears
  • 50 g butter
  • 40 g sugar
  • 2 tablespoons of truffle honey
  • 1 vanilla pod (cut the pod and remove the beans)
  • a few summer truffle slices
  • a knob of butter

For the French toast:

  • 8 slices of bread
  • 30 cl milk
  • 1 egg yolk
  • 4 tablespoons of sugar 

RECIPE PREPARATION

  1. Peel and cut the pears into quarters and sprinkle them with sugar
  2. Melt the butter in a pan, add the pears, honey and seeds of the vanilla pod
  3. Sauté until the pears caramelize well and take on a pretty amber color ...
  4. Cut slices of sliced ​​bread using a cookie cutter (you can detail the slices of bread in the shape you want)
  5. Dip the bread in the milk / egg mixture then sprinkle lightly with sugar
  6. Cook in a hot pan and set aside
  7. Place a few slices of French toast on the plate
  8. Then place the caramelized pears, cover with truffle honey then place a few slices of truffles

Many thanks to Valérie for this recipe.

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bouchées-de-concombre

INGREDIENTS

Recipe for 4 people:

  • 4 firm and beautiful pears
  • 50 g butter
  • 40 g sugar
  • 2 tablespoons of truffle honey
  • 1 vanilla pod (cut the pod and remove the beans)
  • a few summer truffle slices
  • a knob of butter

For the French toast:

  • 8 slices of bread
  • 30 cl milk
  • 1 egg yolk
  • 4 tablespoons of sugar 

RECIPE PREPARATION

  1. Peel and cut the pears into quarters and sprinkle them with sugar
  2. Melt the butter in a pan, add the pears, honey and seeds of the vanilla pod
  3. Sauté until the pears caramelize well and take on a pretty amber color ...
  4. Cut slices of sliced ​​bread using a cookie cutter (you can detail the slices of bread in the shape you want)
  5. Dip the bread in the milk / egg mixture then sprinkle lightly with sugar
  6. Cook in a hot pan and set aside
  7. Place a few slices of French toast on the plate
  8. Then place the caramelized pears, cover with truffle honey then place a few slices of truffles

Many thanks to Valérie for this recipe.

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LEMON CURD MACARONS

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CAPON WITH FOIE GRAS TERRINE SAUCE 30%

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DOIGTS DE SORCIÈRE À LA CONFITURE

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BROWNIE WITH VANILLA MILK JAM

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GRATIN DAUPHINOIS WITH PORCINI MUSHROOM CREAM

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SARDINE CAKE WITH BASIL AND THYME

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TRUFFLE RISOTTO FOR VALENTINE'S DAY

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LEMON MERINGUE PIE

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MILKSHAKE WITH CHOCOLATE SPREAD

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KIRSCH CHERRY JAM CRUMBLE

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YELLOW PEPPER CREAM AND CHORIZO PIE

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CHRISTMAS LOG

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