Bouquet de Provence: Seasonal Recipes from L'Oustau de Baumaniere
Jean-Andre Charial-Thuillier has selected for each season the best dishes from his famous restaurant, L''Oustau de Baumaniere, and accompanied them with quotes on Provence and reproductions of his grandfather''s impressionist paintings.'
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30 minutes artichokes aubergines bain-marie baking basil bay leaf beans boil to reduce boiling salted water bouquet garni brown caramel carrot casserole celery chives chocolate chopped chives cold water cook courgettes cream creme fraiche cups creme fraiche Deglaze dish or tin drain duck egg whites egg yolks fillet fish stock flavours flour freshly ground black freshly ground white ganache garlic genoise gently globe artichokes gratin dish ground black pepper ground white pepper Henri Bosco highest setting inch lamb layer leave to cool leek low heat Melt meringue mixture mushrooms mussels olive oil onion parsley plum tomatoes Preheat the oven Provence puff pastry ramekins Remove ripe plum tomatoes Roast salt and freshly salt and pepper sauce saute pan Season to taste Serve immediately shallot sherry vinegar simmer skin slices souffle spoon sprigs sprinkle stirring sweetbreads syrup tarragon tbsp olive oil tbsp unsalted butter thyme vegetables whisk