Daube de venaison aux cepes , puree de celeri et poires caramelisees ( 4 pers )
Venison and cepe mushroom casserole served with celeriac puree and caramelised pears |
12/2009 |
| Feuille de saumon marinee au crocus, baies roses et salade d'haricots aux pistaches (Salmon slices marinated in saffron, lemon juice and pink peppercorns, complemented by a French bean and pistachio salad) |
05/2009 |
| Jarret de veau à la Tomate et Orange, Compote d’Haricots Blancs (Veal knuckle cooked in an orange and tomato sauce, served with a white haricot bean puree) |
03/2009 |
| Fricassee de gambas au gingembre à la salsa d'avocat et mangue (Tiger prawns and ginger stir-fry served with a mango and avocado salsa) |
11/2008 |
| Pieds de cochon aux cepes, puree d’ail (Pig trotters and cepes mushroom parcel served with a garlic and potato mash ) |
03/2007 |
| Parfait au chocolat blanc au coeur de fraises Malibu (Iced white chocolate mousse with a centre of strawberry puree and Malibu) |
12/2006 |
| Quiche aux asperges, conte et tomates confites (Asparagus, conte cheese and sun blushed tomatoes quiche) |
07/2006 |
| Gratin de fruits de mer a la normande (Mussels, prawns and cod gratin) |
03/2006 |
| Longe de
chevreuil grand veneur sur compote de choux rouge (Roasted loin of venison served with a redcurrant jelly sauce
and a red cabbage compote) |
02/2006 |
| Lapin a la moutarde (Rabbit
with mustard) |
06/2005 |
Quiche aux poireaux et fromage
de chevre (Leek and goats cheese quiche served with
a salad bouquet)
|
02/2005 |
| Fresh red mullet marinated
with a fresh mint and lime stock (Marinade de rouget
a la menthe et citron vert) |
11/2004 |
| Soupe de champignons au pain
(Wild mushroom and bread soup ) |
09/2004 |
| Mille feuille aux fraises
Napoleon |
07/2004 |
| Fruits d'hiver
poeles a la crème de (Winter fruit with Thyme
Cream) |
05/2004 |
| Timbale d'asperges et
ses pointes (Warm Asparagus mousse served with tips
and a sharp citrus dressing) |
02/2004 |
| Salade de legumes
rotis et grilles |
05/2003 |
| Tarte fine aux figues
(Fig Tart) |
04/2003 |
| Tarte coco chocolat
(Coconut and chocolate tart) |
11/2002 |
| Oeufs en gelee au cerfeuil
et madere (Poached eggs in Madera and chervil aspic) |
08/2002 |
| Charlotte au Pain d'Epices
et Miel (Ginger bread and honey bavarois Charlotte) |
07/2002 |
| Potato Pancakes with Smoked
Salmon |
06/2002 |
| Poached Pears in Red Wine
and Complimented by a Vanilla Ice Cream |
09/2001 |
| Rump Steak D'agneau a la
Niçoise |
07/2001 |
| Quiche aux Poireaux et
Poivrons Rotis (Roasted peppers and leek quiche) |
05/2001 |
If you should experience any problems with this or any other
of our future recipies please do not hesitate to contact Laurent
or Martin at La Barbe on 01737 241966 or alternatively e-mail
us.
