Crème d'artichaut à la truffe

Crème d'artichaut à la truffe

$11.90

A velvety soft, creamy and very chic, very appropriate to open the ball of your festive meals and attract gourmets gathered around your table.

This recipe is inspired by the famous artichoke soup with black truffles Guy Savoy. This great head guard carefully the recipe but Eric Bur rest in simplicity and attempts a reproduction of the famous entry.

Crème d'artichaut à la truffe - Eric Bur

Artichoke cream flavored with truffle - Eric Bur - Speciality Provençale
190g
0,42lb
Ingrédients: Artichokes, extra virgin olive oil, truffle flavor, citric acid, salt.

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Choucroute au Champagne

Choucroute au Champagne

$19.90

"Choucroute" is the French word for sauerkraut. Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been widely adopted in France.
The sauerkraut itself is usually heated with a glass of Riesling or other dry white wines or stock, and goose or pork fat.

Eric Bur Sauerkraut also contains champagne, lard, and spices; and can be quickly heated to serve along with sausages or fish.

Champagne Sauerkraut recipe: This support of cabbages Champagne will be perfect to make a delicious sauerkraut, accompanied by steamed potatoes and meat of your choice. Sauerkraut vegetable is the ideal accompaniment to your roast pork, pheasant, goose, chicken.

Method of preparation: Pour the contents into a saucepan, add 3 tablespoons of water, cover and heat over low heat. Serve hot with boiled potatoes and pork of your choice. Sauerkraut vegetables is the ideal accompaniment to your roast pork, pheasant, goose, chicken..

Choucroute au Champagne - Eric Bur

Sauerkraut with Champagne

28.57 oz net weight
Ingrédients: Sauerkraut, lard, Champagne 2%, salt, spices.

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Escargots de Bourgogne - Eric Bur

Escargots de Bourgogne - Eric Bur

$19.90

In French culture, the snails are cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving. Additional ingredients may be added, such as garlic, thyme, parsley and pine nuts.

Special snail tongs (for holding the shell) and snail forks (for extracting the meat) are also normally provided, and they are served on indented metal trays with places for six or 12 snails.

To enjoy these escargots, drain and place each in a snail shell. Fill each shell with a butter flavored with garlic, place in the oven and serve hot.

Escargots de Bourgogne

Burgundy snails - Eric Bur

2 dozen snails
7oz - 200g

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