Royal Dinner - The Secret Recipes of the Lyon Mothers | Episode #5 скачать в хорошем качестве

Royal Dinner - The Secret Recipes of the Lyon Mothers | Episode #5

Artichoke, foie gras, half-mourning chicken … Michel Roth cooks famous dishes of the ones we called “The Lyon Mothers” during the 20s. These women are probably the first to enter in the official history of the French cuisine. Among them, the starred chef Eugénie Brazier used to cook tasty regional products. Assisted by the food journalist Caroline Mignot, the starred chef Michel Roth invites you to discover different menus created from great moments in world gastronomy. Many opportunities for the “Meilleur Ouvrier de France” to give free rein to his imagination and to reinvent exceptional recipes. You can find the other episodes of Royal Dinner here: https://goo.gl/RE4Xlf Subscribe to our channel to discover other festive meals: https://goo.gl/9c1suR Follow wocomo on Facebook:   / wocomo   ----- INGREDIENTS FOR 6 PERSONS Artichokes with foie gas For the artichokes 6 big artichokes 300 g of duck foie gas 100 g salad 100 g flour 2 lemon juice 1 tablespoon of sunflower oil For the vinaigrette 5 cl sunflower oil 3 cl walnut oil 5 cl sherry vinegar 1 teaspoon grain mustard Salt, Pepper Half-mourning poultry supremes For the poultry 6 supremes or breasts (with the skin) 60 g back truffles 2 carrots 2 leeks 12 small onions 1 bouquet garni 2 stalks celery Coarse salt and pepper corns For the vinaigrette 2 dl classical vinaigrette 18 gherkins 18 cherries in vinegar For the sauce 50 g butter 50 g flour 1 dl cream 5 cl truffles’ juice 2 dl poultry stock Oven baked apples For the brioche 500 g flour 70 g sugar 25 g yeast 12 g salt 6 eggs 250 g butter For the apples 6 Reinette apples 300 g sugar 1 l water 2 vanilla pods 5 star anise 3 cloves Cinnamon powder Butter For the caramel sauce 125 g caster sugar 125 g cream 25 g nuts 20 g pine nuts 30 g almonds 8 dried apricots 25 g pistachios