funny menu for you
Will be for people who are not familiar. If you are talking food from wild animals to bring up a table to eat with. But for Europeans it is considered that this is in one eye. I have to eat this a few times. It is a cultural heritage for many generations of people.
Food from the wild animals of Europe. With a brief statement that the Game Menu to eat only during the fall and early winter only. Which are usually made from the hooves of wildlife such as deer, wild boar, wild animals such as rabbits, quail, pheasant, prairie wild birds and wild ducks, etc.
But these animals are destroying the crops of farmers. And became the ruling class in the sport for one. Which show the status and wealth in general.
Cooking with wild animals are. Requires the skill of an experienced chef. The tips of the lake smell. To cook a delicious meal of meat, different cultures to the restaurant. They also need to cook with wine from the fermentation and the other.
Salade de magret de canard et foie gras fume.
The restaurant of the Hotel Plaza Athene Reflexion In addition to being a chef, chefs of France's Thibaut then. He was also a skilled chef to cook the food from these animals. It also has detailed Careful in our search for food. That are only available this fall. Attributed to a dish like no other. For years, chefs have created menus Thibaut Game Menu includes appetizers and main dishes. It consists of a hare, duck, pheasant, quail, partridge, venison and wild boar, for example.
Salade de magret de canard et foie gras fume. Salad with grilled duck breast meat is cooked. Cut into thin slices, place alternating with foie gras and smoked onion and sweet. Sprinkle with almonds and seeds. Sweet and sour sauce made from raspberries and stir. The flavor is more delicious.
Terrine de lievre a la pistache et Calvados. Terry was prepared from wild rabbit meat and wine port wine tasting onion until meat tender. Sprinkle with nuts, pins holding cream over the rude and Calvados liqueur with a knife cut the bread bar แket. The food that I eat appetizers.
Veloute de cepe forestiere. Thick soup made with fresh cream and egg yolks are. If extra water is drained cepe mushrooms wild mushrooms mixed with a blender until smooth profile. Add meat filling wrapped in flour, cook some meat, pheasant meat. Add the onion and top with mushrooms, truffle aroma of mushroom soup in a delicious killer.
Caille farci au foie gras and quail stuffed with foie gras, raisins soaked in the fields of port wine and the wine, pears cooked in red wine. Then to a medium heat until fragrant and golden brown skin. Topped with a sauce flavored with red wine. Simmer until thick pour to complement the flavors to intensify. The food is very tasty dish.
Perdix aux noisette, girolle de foret.
Perdix aux noisette, girolle de foret wild pigeon stuffed with a hazelnut and baked to golden brown leather. The meat is moist and a pale pink. The sweetness of the meat. Top with butter and topped with wild mushroom chanterelle sauce concentrate. The wild pigeon meat taste better.
Civet de sanglier aux marrons. Meat of wild boar in France to simmer until tender, soft and sweet water chestnut Klukklik. Cooked flavor was not cursed. Sprinkle with pine seed crackers. And eat the vegetables are cooked tender. Off flavors, soft tongue.
From savory to dessert after a meal, the chef prepared a special act Thibaut. A dessert made with fresh figs from the Mediterranean coast Declinaison autour de la figue cooked three. Is the braised in red wine and spice. I cook with wine armangac be made small tart and fig parfait for dessert, the only living this season.
Tart Tatin de pommes cooked apples in the house. That some of the flour, meat, baked apple and ripe, soft, sweet and sour a little. Top with vanilla ice cream in it. As a dessert after a meal, no one denies.
The Game Menu foods is to eat only once a year is only just 2 months of October through the end of November. Those who appreciate this kind of food should not be missed because of this once-a-year. Yes, I would simply like them. The price of food at this price, the reflexion is more expensive to eat at restaurants and luxury in France.