Renowned French gastronomy
Gastronomy is a typically French art of living, known worldwide. Our chefs are very popular and represent the French ambassadors of our good French cuisine around the world.
Fine food made of quality products, local specialities and creative cuisine are keywords of French gastronomy. That’s why it is so much envied!
For fine gourmets and food lovers, here are two recipes to cook at home… Treat your guests to a delicious meal in the Burgundy style!
The eggs in "meurette" of Chef Gallet, restaurant Le Bourgogne
Serve 8 people
1 l red wine (preferably Irancy wine)
2 l veal stock
100 g carrots
100 g shallots
500 g white mushrooms
200 g diced bacon
100 g caramelized spring onions
Brown the aromatic filling, deglazed with red wine and reduce by 3/4. Add the veal stock and reduce until it takes the cinsistency you wish.
Fry the mushrooms, add the diced bacon and the spring onions. Pour the sauce over and put this sauce to one side.
Poach the eggs in a simmering mix of vinegar and water during 3 or 4 minutes, then drain them.
Place the eggs in a soup plate, pour the sauce with the filling, and serve with small garlic croutons.
Put together a pinch of salt, ground pepper, 75 g of grated Gruyere, 150g of flour, 250 ml of water, and 4 eggs.
Make choux dough by melting the butter, the water, and the salt, and bringing the whole to a boil. Remove from the heat and add the flour in a single movement, working the dough briskly to until it comes away from the pan. Remove from the heat and allow to cool for a few minutes. Add the eggs one by one, mixing well each time to keep the dough moist. Add the greated Gruyere, add pepper to taste, and stir well. Lay out in small parcels on a butterred tray or on kitchen paper.
Cook in a hot oven (210 °C gas mark 7) and leave to rise for about 25 minutes.
The gougeres must be golden to be savoured !
Enjoy it !