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010 - Duck breast with caramelized apples (april 2011)
Ingredients: 2 duck breasts - 10 cl of cider - 5 apples a little acid- dried veal powder - Calvados - salt, pepper.Cut the skin of the duck breasts, on the fat side, with a sharp knife in crisscross...
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011 - Eat on the water... (june 2011)
Grill Table... eating on the waterToday, the sun is here and the terrace of the restaurant fills up slowly. So we see these two wooden islands on the water. These are two Grill tables available for you...
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012 - Homemade Chocolate mousse (September 2011)
For 4 persons: 250 g chocolate - 3 spoons strong coffee - 6 egg yolks -rum (optional!) - A pinch of salt - 6 egg whitesMelt in microwave: the chocolate and the coffee.:Transfer to a large bowl.Add 6...
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013 - Apéritif Vin de Feste (december 2011)
An original aperitif !For several years, is Château le Verdoyer working with the “Distillerie du Centre”, in Limoges, owned by Ets Nouhaud.This "old" distillery created in 1789 (the last of the 48...
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014 – Apple Juice and Jam (March 2012)
The Vergers d’Antan…The « Vergers d’Antan » is a small farm of 18 hectares including 2 orchards, located in Firbeix in the heart of Périgord Limousin Natural Park.Philippe FRANCOIS, the farm manager,...
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015 - Scallop Carpaccio with Mango (January 2013)
I found this recipe some times ago, and after small changes and trying it, it may well be on our menu this summer ...Ingredients (for 2 people): 6 nuts of Scallops - olive oil - 1 ripe mango - 2 limes...
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016 - a Cheese in the Périgord : Trappe d'Echourgnac (March 2013)
Our region has many gastronomic treasures, some well-known further than the Périgord Vert (the foie gras, the Bergerac wine or duck breast), but other more surprising, more discreet, still part of the...
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017 - Fresh Foie Gras on Crispy Honey Toast (September 2013)
Ingredients for 4 people: 4 slices of Pain de Campagne (or other bread ...) - 4 slices of fresh Foie Gras - Liquid Honey - Fleur de Sel de Guerande - Pepper Mill Preheat oven to 230 ° cCut the slices...
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018 - Apple Tart (March 2014)
THE Classic of all Desserts: Tarte aux Pommes ...Our region has an Geographically protected Apple : The Limousin Golden. And to enhance it, nothing better than a apple pie.Ingredients for 6 people: a...
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019 - with Chocolate… (April 2015)
Chicken breast with chocolate sauce, a mixture of sweet, sour and salt and besides very easy to prepare.Preparation time: 15 minutes - Cooking time: 30 minutesIngredients (4 people): 4 chicken breasts...
View Article009 - Marinated Salmon (February 2016)
A nice first course to prepare in advance, and to serve on a blini with a small green salad. Recipe for 10 people1 fresh salmon fillet with its skin - sea salt - ground pepper - 1 glass of...
View Article010 - Duck breast with caramelized apples (april 2016)
Ingredients: 2 duck breasts - 10 cl of cider - 5 apples a little acid- dried veal powder - Calvados - salt, pepper.Cut the skin of the duck breasts, on the fat side, with a sharp knife in crisscross...
View Article012 - Homemade Chocolate mousse (May 2016)
For 4 persons: 250 g chocolate - 3 spoons strong coffee - 6 egg yolks -rum (optional!) - A pinch of salt - 6 egg whitesMelt in microwave: the chocolate and the coffee.:Transfer to a large bowl.Add 6...
View Article013 - Apéritif Vin de Feste (August 2016)
An original aperitif !For several years, is Château le Verdoyer working with the “Distillerie du Centre”, in Limoges, owned by Ets Nouhaud.This "old" distillery created in 1789 (the last of the 48...
View Article014 – Apple Juice and Jam (October 2016)
The Vergers d’Antan…The « Vergers d’Antan » is a small farm of 18 hectares including 2 orchards, located in Firbeix in the heart of Périgord Limousin Natural Park.Philippe FRANCOIS, the farm manager,...
View Article015 - Scallop Carpaccio with Mango (January 2017)
I found this recipe some times ago, and after small changes and trying it, it may well be on our menu this summer ...Ingredients (for 2 people): 6 nuts of Scallops - olive oil - 1 ripe mango - 2 limes...
View Article016 - a Cheese in the Périgord : Trappe d'Echourgnac (March 2017)
Our region has many gastronomic treasures, some well-known further than the Périgord Vert (the foie gras, the Bergerac wine or duck breast), but other more surprising, more discreet, still part of the...
View Article017 - Fresh Foie Gras on Crispy Honey Toast (June 2017)
Ingredients for 4 people: 4 slices of Pain de Campagne (or other bread ...) - 4 slices of fresh Foie Gras - Liquid Honey - Fleur de Sel de Guerande - Pepper Mill Preheat oven to 230 ° cCut the slices...
View Article018 - Apple Tart (Août 2017)
THE Classic of all Desserts: Tarte aux Pommes ...Our region has an Geographically protected Apple : The Limousin Golden. And to enhance it, nothing better than a apple pie.Ingredients for 6 people: a...
View Article019 - with Chocolate… (october 2017)
Chicken breast with chocolate sauce, a mixture of sweet, sour and salt and besides very easy to prepare.Preparation time: 15 minutes - Cooking time: 30 minutesIngredients (4 people): 4 chicken breasts...
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