“Oyster on its 31”, the easy recipe of the blogger from Tours “Julien au beurre” – la Nouvelle République




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What if you cooked oysters for New Years Eve? With avocados, kiwi and ham? Here is an "original agreement" blown by the blogger from Tours “Julien au beurre”.






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Here is near two years that the blogger from Tours Julien in butter& nbsp; examines the achievements of others, takes an interest in the theories put forward by the great chefs, and multiplies the tests before proposing to its readers its own recipes while advising "not to change a single ingredient!" Recipes he reveals with offbeat tone good buddy, a bit messy, who laughs but who explains. Last January, the sound engineer, & nbsp; intermittent du spectacle dans les tourangelles, explained not want to make it his job. He changed his mind, embraced by a passion for cooking and good products.

"A fairly extraordinary formation"

We find him finishing a three-month training at the Paul Bocuse Institute in Lyon. It is Marie-Victorine Manoa, from Top Chef (season 10) that made him want. "It is a rather extraordinary training, really upscale, with teachers best workers in France, and great starred chefs. I finished with a sommelier course with the butler of Matignon!" & Nbsp;

A "nice upgrade" of all cooking basics. "I realized that we believe we have them, but that we don't even know how to hold a knife. It is very important to go through a school. Cooking for a family or for 80 people is not the same thing ". & nbsp;

For the blogger, the adventure will continue in "a large establishment in Touraine" in which he has just been hired. We will not know more …

"readability =" 29.347480106101 ">

Here is near two years that the blogger from Tours Julien au beurre examines the achievements of others, is interested in the theories put forward by the great chefs, and multiplies the tests before proposing to his readers his own recipes while advising "not to change a single ingredient!" Recipes he reveals with offbeat tone good friend, a bit messy, who laughs but who explains. Last January, the sound engineer, intermittent of the show in the Tours halls, explained not wanting to make it his job. He changed his mind, embraced by a passion for cooking and good products.

"A fairly extraordinary formation"

We find him finishing a three-month training course at the Paul Bocuse Institute in Lyon. It was Marie-Victorine Manoa, from Top Chef (season 10) who made her want. "It is a rather extraordinary training, really top of the range, with teachers, the best workers in France, and great starred chefs. I ended with a sommelier course with the butler of Matignon!"

A "nice upgrade" of all cooking basics. "I realized that we believe we have them, but that we don't even know how to hold a knife. It is very important to go through a school. Cooking for a family or for 80 people is not the same thing."

For the blogger, the adventure will continue in "a large establishment in Touraine" in which he has just been hired. We will not know more …





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"The oyster on its 31"

Julien gives us a recipe for your parties. "& Nbsp;The idea came from a recipe by Julien Duboué, Parisian chef. "He arranged it" to his sauce ", withs products Exotic land Rochecorbon, or Palace of spices & nbsp;at the halls of Tours. & nbsp;

"The mixture of spices, avocado and kiwi, contrasts with the oyster to give an original and very quick to make agreement" he explains. & Nbsp;

& Nbsp;

Recipe

For two dozen (rather fleshy) oysters & nbsp;

– 1 bunch of watercress & nbsp;
– 2 lawyers & nbsp;
– 2 kiwis
– ginger powder
– a mixture of oyster pepper & nbsp;
– Mit Mita pepper or Espelette pepper & nbsp;
– a lemon
– a lime & nbsp;
– Serrano type ham & nbsp;
– some young rocket shoots & nbsp;

Dry the ham in the oven at 80 ° until it is hard enough to use it as crisps.
Cut the avocados and kiwis into small cubes, immediately putting them in a bowl with half a lime juice and half a lemon.
Add the watercress.
Add the zest of lemons, then a teaspoon of pepper, chilli, and ginger & nbsp;
Gently mix. & Nbsp;

Open the oysters, keeping the shells well. Fill them with the mixture, then place the raw oyster on top. The oyster must remain the flagship product of the recipe, so be careful to dose it properly. & Nbsp;
Add a pinch of pepper per oyster and a small piece of ham and arugula sprouts. & Nbsp;

"readability =" 22.472690492245 ">

"The oyster on its 31"

Julien gives us a recipe for your parties. " The idea came from a recipe by Julien Duboué, Parisian chef. "He arranged it" to his sauce ", withs products from Rochecorbon's Terre Exotique, or from the Palais des épices in the covered market halls of Tours.

"The mixture of spices, avocado and kiwi, comes to contrast with the oyster to give an original and very quick to make agreement" he explains.

Recipe

For two dozen oysters (rather fleshy)

– 1 bunch of watercress
– 2 lawyers
– 2 kiwis
– ginger powder
– a mixture of oyster pepper
– Mit Mita pepper or Espelette pepper
– a lemon
– a lime
– Serrano ham
– some young arugula shoots

Dry the ham in the oven at 80 ° until it is hard enough to use it as crisps.
Cut the avocados and kiwis into small cubes, immediately putting them in a bowl with half a lime juice and half a lemon.
Add the watercress.
Add the zest of lemons, then a teaspoon of pepper, chili, and ginger
Gently mix.

Open the oysters, keeping the shells well. Fill them with the mixture, then place the raw oyster on top. The oyster must remain the flagship product of the recipe, so be careful to dose.
Add a pinch of pepper per oyster as well as a small piece of ham and arugula sprouts.





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5c622724cd1439621b8b4763 - “Oyster on its 31”, the easy recipe of the blogger from Tours “Julien au beurre” - la Nouvelle République



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