New Years Eve is coming and you have invited a few friends over for a midnight dinner. And suddenly the question comes to you: but what am I going to present at the table? Something everyone will love, classic but not too much. The big game, but with low prices.
Two Tarn-et-Garonne chefs, Bernard Bordaries, who officiates in Monteils and Christophe Marque in Montech, have agreed to take off their aprons to pick up the pen and to deliver a substantial sap from their cuisine.
The two pros also concocted their tasty menu based on two criteria: price and difficulty. Including an envelope of 20 to 25 € per guest.
Now it's your turn. Stop wasting a minute and go shopping to buy either the shoulder of lamb or the chopper. And put yourself in the stove to prepare your dishes before the arrival of your guests.
Last advice from the two chefs: highlight the product. "Tableware is important too."
At Clos Monteils with Bernard Bordaries
This year, Bernard Bordaries, chef at Clos-Monteils, displays fifty years of cooking on his menu. And, for the past twenty years, the master bender has installed his piano in a solid 18th century stone building, formerly a presbytery, There, the chef concocts a gourmet score based on local products in the spirit of inventive cuisine, according to its own philosophy: sublimating matter and taste. The stove artist, regularly awarded by his peers and national guides, unveils a tasty festive menu, at a cost around 25 euros. Its menu: velouté of chestnuts with cardamom, pan-fried duck foie gras; venison style shoulder of lamb, tuberous chervil cooked in salt paste; tiramisu with violet liqueur, cocoa financier.
His shoulder of lamb recipe: boning, stringing and marinating the shoulder in red wine and an aromatic garnish made from sage and juniper. Drain. Roast the shoulder for 40 minutes in a hot oven. Brown the bones and use the marinade for the sauce like a traditional stew. Contact, Le Clos-Monteils, tel. 05 63 93 03 51.
Christophe Marque, chef of the Bistrot Constant, in Montech has concocted a menu for 4 people, at less than 25 € per guest.
Entrance : salmon tartare, oysters and spicy sea bass with ginger.
You will need 250g of salmon, 250g of sea bass, 12 oysters, ginger and lemon juice. Cut everything into cubes except ginger, season with salt and pepper to your liking, grate a little ginger, mix. Garnish the oyster shells with the preparation add a drop of lemon juice. For decoration you can put some trout and salmon eggs on top.
Dish : Rossini beef chuck, purple sweet potato puree. You will need 1 beef chuck, 1 lobe of foie gras, 800 g of purple sweet potatoes, 1 carrot, 1 onion, 3 cloves of garlic, a bouquet garni, 2 bottles of red wine and 200g of bacon. In a casserole dish, brown the paleron on all sides, simmer it with a little flour, add the garnish, add the red wine to the height, Bake for 6 hours in the oven at 140 ° C. Remove the chopper when it is cold, cut it into paving stones. Serve with the purple sweet potato puree, the sauce well reduced, and a scallop of liver
pan-fried fat on top.
Dessert : Chestnut cream with mascarpone and coffee jelly.