Recipes of gourmets
Clean the leeks and thinly slice them.
Pre-cook the andouillettes in a pan with a little butter.
Cook the sausages and let them cool.
Sprinkle the skewers with rosemary and olive oil.
Sprinkle with breadcrumbs and a few shavings of butter.
Then add the rehydrated morels and simmer for about twenty minutes.
In a saucepan, brown the andouillettes for 5 minutes in the hot butter over low heat.
Serve immediately on plates and garnish with a few sprigs of rosemary.
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Preparation: 4 hours - Cooking: 35 minutes - Number: 8
One of the most popular recipes at Louis François is that of fruit paste.
Here is the recipe of Eric Sapet, starred chef:
On the menu tonight, the delicious lemon risotto from the Paul Bocuse Institute!
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To impress the gallery, no need to rack your brains. The proof with this recipe!
This egg-free, butter-free and gluten-free cake achieves the feat of being deliciously...
Recipe for 10 guests
Fabien Lefebvre, Chef Meilleur Ouvrier de France offers classic, revisited and refined...