Recipes

Fondant au Chocolat

Fondant au Chocolat

Fondant au Chocolat   Print Author: Bouchon Bistrot Serves: Makes 18 small moulds Ingredients 150g egg yolks 550g eggs 250g sugar 500g butter 500g chocolate butter & cocoa powder, for moulds 110g flour Method Gently mix eggs and sugar in ...

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Creme caramel

Creme caramel

Creme caramel   Print Author: Bouchon Bistrot Serves: 6 Ingredients Caramel 150g sugar 2 tbsp water For the custard 4 whole eggs 110g sugar ½ vanilla pod 500ml milk Method For the caramel, heat sugar in a heavy-bottomed saucepan until ...

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Pork Mignon en croute

Pork Mignon en croute

Pork Mignon en croute   Print Author: Bouchon Bistrot Serves: 4 Ingredients 2 pork fillets (400g each approx.) salt and black pepper 1 egg white 200ml double cream 1 savoy cabbage 100g crepinette (caul’s fat) 4 sage leaves 200g puff ...

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Souffle au Comte

Souffle au Comte

Souffle au Comte   Print Author: Bouchon Bistrot Serves: 6 Ingredients softened butter, to line moulds Gruyère cheese, to line moulds 65g butter 3 tbsp (approx) plain flour 250g milk 125g Comté cheese, finely grated 5 eggs, separated salt and ...

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Crab mayonnaise

Crab mayonnaise

Crab mayonnaise   Print Author: Bouchon Bistrot Serves: 6 Ingredients Brown crab chantilly 100g brown crabmeat 300ml double cream ½ lemon, juice cayenne pepper to your taste salt and black pepper Crab mayonnaise 250g cooked white crabmeat ½ red chilli, ...

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Goat’s cheese beignets, tomato fondue and peas

Goat’s cheese beignets, tomato fondue and peas

  Goat’s cheese beignets, tomato fondue and peas   Print Author: Bouchon Bistrot Serves: 6 Ingredients 90g butter 225g water 1 clove garlic, crushed salt and black pepper 115g plain flour 2 eggs 250g Sainte Maure de Touraine goat’s cheese, ...

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Wild mushroom and boar sausages

Wild mushroom and boar sausages

Wild mushroom and boar sausages   Print A triumphal seasonal fusion, St George’s, morels and wild boar work together like the Three Musketeers, combining to give a powerful punch of flavour, aroma and texture. Dried morels rehydrated in hot water ...

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Chinese mixed mushroom curry

Chinese mixed mushroom curry

Chinese mixed mushroom curry   Print Mushrooms are a classic ingredient in Chinese cuisine. With this curry, we highlight many types of cultivated mushrooms. From eryngii to enoki, shimeji to shiitake, the different mushrooms add something, whether it’s taste, texture ...

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Pulled rabbit and morel ravioli

Pulled rabbit and morel ravioli

Pulled rabbit and morel ravioli   Print Rabbit is particularly plentiful just as the morels come out, so this is the perfect time to make the most of both. Rabbit meat can be on the dry side, but ‘pulling it’ ...

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