Filtrer les recettes
Filtrer les recettes
Marinated swiss beef tataki, creamy mashed avocado with wasabi and crunchy vegetables
Fellenberg green tea granita Federal Day of Thanksgiving, Repentance and Prayer
Colovrex bison civet with Gamaret wine from the Cave de Genève, pears poached in vin jaune and spices By Florimond Chassagnon
Potato tatin, kuri squash chutney and sautéed chanterelles by Sébastien Jouniaux
Red plum jam with fresh walnuts Federal Day of Thanksgiving, Repentance and Prayer
Cylindrical cabbage sausage and tender potatoes by Pierre Kohler, Christophe David and Gilbert Augé
Festive Rack of lamb in a walnut crust with tarragon and Pecorino Easter Ingredients: For 6 jars 1 rack of lamb with 12 chops 60 g grated Pecorino 40 g walnuts 20 g toasted sesame seeds 3 tbsp breadcrumbs 3 tbsp minced tarragon 2 eggs Salt and pepper Preparation: Toast the sesame seeds in a dry pan for a few minutes. Coarsely crush the walnuts. In a bowl, mix the walnuts with the sesame seeds, grated Pecorino, bread crumbs, minced tarragon, salt and pepper. Preheat the oven to 230°C. Beat the egg and brush it onto the rack of lamb. Then coat the rack of lamb with the walnut mixture. Bake the rack of lamb for 20 minutes. Turn the dish in the oven halfway through the cooking process. When the meat is cooked, wrap it in aluminium foil and allow to sit for 10 minutes before serving.
Lightly seared autumn refresher with Mont-dOr vacherin foam by Pierre Kohler, Christophe David and Gilbert Augé
Stuffed chicken ballotine with peppers and Orientalstyle pepper cream Valentines Day / Main dish
Festive Red plum strudel Federal Day of Thanksgiving, Repentance and Prayer Ingredients: For 4 people 150 g wheat flour ½ tsp salt 1 egg 3 tbsp milk 25 g softened butter 25 g melted butter 600 g pitted red plums 50 g caster sugar 150 g ground hazelnuts ½ tsp cinnamon 2 tbsp lemon juice Preparation: In a mixing bowl, combine the flour and salt, and form a well in the centre. Crack an egg into the centre and then add the softened butter and milk. Knead with the fingertips to obtain a supple, homogeneous dough. Form a ball of dough, cover with plastic film, and leave to rise in a cool place for 30 minutes. Cut the red plums into quarters. In a bowl, combine them with the sugar, lemon juice, cinnamon and ground hazelnuts. Preheat the oven to 200°C. Roll the dough out as finely as possible onto a floured tea towel. Brush the dough with melted butter, leaving 3 cm edges on each side, and arrange the red plums on the dough. Raise up the edges and then delicately roll the dough lengthwise using the tea towel. Place the strudel on a lined baking sheet, brush it with milk, and bake it for approximately 45 minutes in the middle of the oven. Serve warm or cold, accompanied by a scoop of vanilla ice cream, custard or whipped cream.
Tangy, crunchy foie gras bonbons by Pierre Kohler, Christophe David and Gilbert Augé
Green asparagus with mimosa eggs and horseradish mayonnaise by Stéphane Abadie
Button mushroom carpaccio with toasted hazelnuts and kumquat vinaigrette by Morgan Mafioly
Oven-roasted whole cauliflower, caramelized with almonds and spices served with herby Gruyere cream
Noisettes of venison with coffee and juniper-infused crème brûlée, glazed autumn vegetables and chanterelles by Eric Béchet
Cream of mushroom, Perfect chicken egg, green asparagus, morel mushrooms and toasted hazelnuts
School restaurant
La Côte International School
Chemin de Clamogne 8
1170 Aubonne
Robert Meyer
Phone: 022 827 29 51
E-mail: 9510-grt@eldora.ch
