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Trout Gravlax With Maple Syrup, Orange And Pepper

  • Posted by Domaine Labranche
  • On 5 February 2015
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Ingredients: 70 g (¼ cup) sugar 100 g (1/3 cup) salt 1 skinless and boneless trout 1 orange (zest and juice) 40 ml (1/3 cup) maple syrup 15 ml (1 tbsp.) ground black pepper   Method: Mix the sugar, salt, juice, orange zest and syrup to make a paste and uniformly coat the fish. Leave […]
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Fettuccine With Creamed Mushrooms, Cider, Chives And Parmesan

  • Posted by Domaine Labranche
  • On 5 February 2015
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Ingredients: – 2 servings of cooked fettuccine – 15 ml (1 tbsp.) butter – 1 shallot, minced – 1 garlic clove, chopped – 500 ml (2 cups) mushrooms mixed into quarters (white and shiitake) – 125 ml (½ cup) Domaine Labranche cider – 125 ml (½ cup) 35% cream – 1 pinch of salt – […]
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Vinegar Chicken With Cream

  • Posted by Domaine Labranche
  • On 5 February 2015
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Ingredients: – 60 ml (¼ cup) butter – 10 shallots, minced – 1 small whole chicken about 1½ kg, cut into pieces (2 thighs, 2 breasts) – salt and pepper – 625 ml (1½ cup) sherry vinegar – 750 ml (3 cups) 35% cream, hot   Method: Preheat oven to 175°C (350°F). In a large […]
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Duck In Red Wine And Cinnamon

  • Posted by Domaine Labranche
  • On 5 February 2015
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Ingredients: – 1 duck cut into 8 pieces – 30 ml butter – 1 clove garlic, minced – 1 carrot, diced – 30 ml (2 tbsp.) of flour – 250 ml (1 cup) veal stock – 500 ml (2 cups) Domaine Labranche red wine – salt and pepper – 2 cinnamon sticks – 60 ml […]
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Veal Cutlet With Potato Cream Sauce

  • Posted by Domaine Labranche
  • On 5 February 2015
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Ingredients: Veal – 4 veal cutlets – salt and pepper – flour – 45 ml (3 tbsp.) butter Potato cream – 30 ml (2 tbsp.) butter – 60 ml (¼ cup) chopped onions – 60 ml (¼ cup) diced potatoes – 200 ml (¾ cup) chicken broth – 45 ml (3 tbsp.) cream – salt […]
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