{"id":12190,"date":"2019-05-13T18:23:04","date_gmt":"2019-05-13T22:23:04","guid":{"rendered":"https:\/\/magazineluxe.com\/?p=12190"},"modified":"2019-10-17T21:54:41","modified_gmt":"2019-10-18T01:54:41","slug":"des-recettes-qui-goutent-l-ete","status":"publish","type":"post","link":"https:\/\/magazineluxe.com\/fr\/des-recettes-qui-goutent-l-ete\/","title":{"rendered":"Des recettes qui go\u00fbtent l\u2019\u00e9t\u00e9!"},"content":{"rendered":"<p><strong>L\u2019arriv\u00e9e des beaux jours invite \u00e0 une cuisine l\u00e9g\u00e8re et rafra\u00eechissante. Quatre chefs des plus talentueux \u00a0 \u0336 Kevin Ramasawmy<\/strong><strong> du Bar George, Olivier Vigneault du restaurant Jatoba, Jo\u00e3o\u00a0Dias du Ferreira Caf\u00e9 et Patrick Bermand du restaurant Patrick Bermand \u00a0 \u0336 ont accept\u00e9 de nous livrer le secret d\u2019une de leurs recettes savoureuses afin que vous puissiez les r\u00e9aliser chez vous. De quoi vous r\u00e9galer et \u00e9pater vos amis! Bon \u00e9t\u00e9 et bon app\u00e9tit!<\/strong><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>Tartare BG<a href=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-12139\" src=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-2-200x300.jpg\" alt=\"\" width=\"336\" height=\"504\" srcset=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-2-200x300.jpg 200w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-2-768x1152.jpg 768w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-2-683x1024.jpg 683w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-2.jpg 1920w\" sizes=\"auto, (max-width: 336px) 100vw, 336px\" \/><\/a><\/strong><\/h3>\n<p><strong>La recette du chef Kevin Ramasawmy\u00a0 |\u00a0 <\/strong><strong>Restaurant Bar George<\/strong><\/p>\n<h4>Pour 6 personnes<\/h4>\n<h4>Vinaigrette<\/h4>\n<ul>\n<li>1 c. \u00e0 table (15\u00a0ml) de cornichons marin\u00e9s, hach\u00e9s<\/li>\n<li>1 c. \u00e0 table (15\u00a0ml) de c\u00e2pres, hach\u00e9es<\/li>\n<li>2 c. \u00e0 table (30\u00a0ml) de moutarde de Dijon<\/li>\n<li>1 c. \u00e0 table (15\u00a0ml) de sauce Worcestershire<\/li>\n<li>1 c. \u00e0 th\u00e9 de Tabasco<\/li>\n<li>Sel et poivre, au go\u00fbt<\/li>\n<li>3 c. \u00e0 table (45\u00a0ml) d\u2019huile d\u2019olive<\/li>\n<\/ul>\n<h4>B\u0153uf<\/h4>\n<ul>\n<li>14\u00a0oz (400\u00a0g) de filet de b\u0153uf ou d\u2019int\u00e9rieur de ronde<\/li>\n<li>1 \u00e9chalote, hach\u00e9e finement<\/li>\n<li>1 jaune d\u2019\u0153uf<\/li>\n<li>3 c. \u00e0 table d\u2019un m\u00e9lange de persil plat, d\u2019aneth et d\u2019estragon, hach\u00e9s<\/li>\n<\/ul>\n<h4>Mayonnaise aux hu\u00eetres<\/h4>\n<ul>\n<li>3 hu\u00eetres fra\u00eeches<\/li>\n<li>2 c. \u00e0 table de moutarde de Dijon<\/li>\n<li>1 c. \u00e0 table de vinaigre blanc ou de jus de citron<\/li>\n<li>100\u00a0ml d\u2019huile v\u00e9g\u00e9tale<\/li>\n<li>50 ml d\u2019huile de canola<\/li>\n<\/ul>\n<h4>POUR LA MAYONNAISE AUX HU\u00ceTRES<\/h4>\n<p>Placer les hu\u00eetres, la moutarde et le jus de citron ou le vinaigre dans un petit r\u00e9cipient et m\u00e9langer le tout \u00e0 l\u2019aide d\u2019un batteur \u00e0 main en ajoutant tranquillement l\u2019huile, comme pour une mayonnaise classique.<\/p>\n<h4>PR\u00c9PARATION<\/h4>\n<ol>\n<li>Dans un bol, combiner tous les ingr\u00e9dients de la vinaigrette. Assaisonner avec du sel et du poivre. R\u00e9server.<\/li>\n<li>Utiliser un couteau pour hacher finement le b\u0153uf.<\/li>\n<li>Dans un bol plac\u00e9 sur de la glace (il est tr\u00e8s important de garder le contenu glac\u00e9 en tout temps), combiner la vinaigrette, le b\u0153uf, les \u00e9chalotes, le jaune d\u2019\u0153uf et les herbes. Ajuster l\u2019assaisonnement au go\u00fbt.<\/li>\n<li>Servir froid avec des craquelins ou des cro\u00fbtons et garnir de perles de mayonnaise aux hu\u00eetres. Pour une pr\u00e9sentation \u00e9l\u00e9gante, utiliser un emporte-pi\u00e8ce ou une bo\u00eete de conserve propre ouverte aux deux extr\u00e9mit\u00e9s. Garnir de c\u00e2pres et de jeunes radis, au choix.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<hr \/>\n<h2><strong>Tataki de b\u0153uf<a href=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-12141\" src=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-3-240x300.jpg\" alt=\"\" width=\"336\" height=\"420\" srcset=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-3-240x300.jpg 240w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-3-768x960.jpg 768w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-3-819x1024.jpg 819w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-3.jpg 1920w\" sizes=\"auto, (max-width: 336px) 100vw, 336px\" \/><\/a><\/strong><\/h2>\n<p><strong>La recette du chef Olivier Vigneault\u00a0 |\u00a0 <\/strong><strong>Restaurant Jatoba<\/strong><\/p>\n<h4><strong>Tataki<\/strong><\/h4>\n<ul>\n<li>500\u00a0g de filet mignon AAA<\/li>\n<li>250\u00a0ml d\u2019huile de s\u00e9same<\/li>\n<li>1 pqt d\u2019enokis<\/li>\n<li>1\/4 tasse de quinoa noir<\/li>\n<li>1 botte d\u2019oignon vert<\/li>\n<li>B\u00e9b\u00e9s p\u00eaches am\u00e8res \u00e0 la truffe<\/li>\n<li>125\u00a0ml de Nanami Togarashi ou d\u2019\u00e9pices cajuns<\/li>\n<\/ul>\n<h4>Salade de mini haricots<\/h4>\n<ul>\n<li>200\u00a0g de haricots extra fins, coup\u00e9s en biais<\/li>\n<li>1 c. \u00e0 soupe d\u2019\u00e9chalote fran\u00e7aise cisel\u00e9e<\/li>\n<li>2 c. \u00e0 soupe de ciboulette<\/li>\n<li>Un filet d\u2019huile d\u2019olive<\/li>\n<li>2 c. \u00e0 soupe de vinaigre de vin de glace<\/li>\n<\/ul>\n<h4>Sauce<\/h4>\n<ul>\n<li>165\u00a0ml de sauce soya<\/li>\n<li>300\u00a0ml d\u2019eau<\/li>\n<li>5 c. \u00e0 soupe de sucre<\/li>\n<li>12\u00a0g de flocons de bonite<\/li>\n<\/ul>\n<h4>PR\u00c9PARATION<\/h4>\n<ol>\n<li>Blanchir le quinoa pendant 18 \u00e0 20\u00a0minutes. \u00c9tendre sur une plaque, puis d\u00e9shydrater au four \u00e0 200\u00a0\u00b0F pendant 6 \u00e0 8\u00a0heures. Faire frire \u00e0 l\u2019huile fumante.<\/li>\n<li>Enrober le morceau de filet mignon de Nanami Togarashi ou d\u2019\u00e9pices cajuns. Saisir \u00e0 l\u2019huile de s\u00e9same fumante de 1 \u00e0 2\u00a0minutes de chaque c\u00f4t\u00e9, puis r\u00e9server au froid.<\/li>\n<li>Blanchir les mini haricots extra fins \u00e0 l\u2019eau bouillante, saler puis refroidir. \u00c9mincer finement, assaisonner avec la fleur de sel, le poivre, l\u2019\u00e9chalote, la ciboulette, l\u2019huile d\u2019olive et le vinaigre de vin de glace.<\/li>\n<li>Porter la sauce soya, l\u2019eau et le sucre \u00e0 \u00e9bullition pendant 1\u00a0minute puis infuser les flocons de bonite. Passer au tamis puis r\u00e9server au froid. Couper le filet en tranches tr\u00e8s fines, puis servir.<\/li>\n<\/ol>\n<h4>MONTAGE DE L\u2019ASSIETTE<\/h4>\n<ol>\n<li>D\u00e9poser 6 tranches fines de tataki au fond de l&rsquo;assiette.<\/li>\n<li>Placer 2 cuill\u00e8res \u00e0 th\u00e9 de\u00a0quinoa souffl\u00e9\u00e0 l&rsquo;extr\u00eame gauche des tranches de tataki, en ligne droite.<\/li>\n<li>Placer 3 cuill\u00e8res \u00e0 th\u00e9 de salade de mini haricots du c\u00f4t\u00e9 droit du tataki en ligne droite.<\/li>\n<li>Garnir de 2 bouquets d&rsquo;enokis et de 4 quartiers de b\u00e9b\u00e9s p\u00eaches am\u00e8res \u00e0 la truffe. Entre chaque bouquet d&rsquo;enokis, placer les oignons verts en formant une petite montagne. Finalement, verser quelques cuill\u00e8res \u00e0 soupe de sauce le long de la salade.<\/li>\n<\/ol>\n<p><a href=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-4.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12143\" src=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-4.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-4.jpg 1920w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-4-300x169.jpg 300w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-4-768x432.jpg 768w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-4-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h2>Sardines grill\u00e9es, poivrons r\u00f4tis et fleur de sel<a href=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-5.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-12145\" src=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-5.jpg\" alt=\"\" width=\"336\" height=\"503\" srcset=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-5.jpg 1920w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-5-200x300.jpg 200w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-5-768x1150.jpg 768w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-5-684x1024.jpg 684w\" sizes=\"auto, (max-width: 336px) 100vw, 336px\" \/><\/a><\/h2>\n<p><strong>La recette du chef Jo\u00e3o\u00a0Dias\u00a0 |\u00a0 <\/strong><strong>Restaurant Ferreira Caf\u00e9<\/strong><\/p>\n<h4>Pour 4 personnes<\/h4>\n<h4>INGR\u00c9DIENTS<\/h4>\n<ul>\n<li>8 sardines, nettoy\u00e9es et coup\u00e9es en filets<\/li>\n<li>1 poivron rouge r\u00f4ti (id\u00e9alement sur charbon de bois)<\/li>\n<li>1\/4 tasse d\u2019olives noires d\u00e9noyaut\u00e9es<\/li>\n<li>8 tranches minces de pain de ma\u00efs<\/li>\n<li>8 \u00e0 table d\u2019huile d\u2019olive<\/li>\n<li>1 c. \u00e0 table de vinaigre de vin rouge<\/li>\n<li>1 c. \u00e0 th\u00e9 d\u2019origan s\u00e9ch\u00e9<\/li>\n<li>1 c. \u00e0 th\u00e9 de pousses de coriandre<\/li>\n<li>1 botte de ciboulette<\/li>\n<li>Fleur de sel<\/li>\n<li>Sel de mer<\/li>\n<li>Laitue pour garnir<\/li>\n<\/ul>\n<h4>PR\u00c9PARATION<\/h4>\n<ol>\n<li>Faire s\u00e9cher les olives et le pain de ma\u00efs au four toute la nuit, \u00e0 temp\u00e9rature minimale. Une fois s\u00e9ch\u00e9s, \u00e9craser l\u00e9g\u00e8rement \u00e0 l\u2019aide d\u2019un mortier; mettre de c\u00f4t\u00e9.<\/li>\n<li>Porter une po\u00eale d\u2019eau \u00e0 \u00e9bullition, et r\u00e9duire \u00e0 feu doux. Ajouter la ciboulette pour une minute, et refroidir dans l\u2019eau glac\u00e9e.<\/li>\n<li>\u00c9goutter la ciboulette et verser dans un m\u00e9langeur \u00e9lectrique avec 3 c. \u00e0 table d\u2019huile d\u2019olive et la fleur de sel. M\u00e9langer jusqu&rsquo;\u00e0 consistance cr\u00e9meuse et mettre de c\u00f4t\u00e9.<\/li>\n<li>Retirer la peau et les graines du poivron r\u00f4ti et couper la moiti\u00e9 du poivron en fines tranches. Assaisonner avec de l\u2019huile d\u2019olive, le sel de mer, l\u2019origan et le vinaigre. Mettre de c\u00f4t\u00e9.<\/li>\n<li>Verser l\u2019autre moiti\u00e9 du poivron r\u00f4ti dans le m\u00e9langeur \u00e9lectrique avec 3 c. \u00e0 table d\u2019huile d\u2019olive et le sel de mer. Battre jusqu&rsquo;\u00e0 consistance cr\u00e9meuse.<\/li>\n<li>Chauffer le four \u00e0 350 \u00b0F et placer les filets de sardine sur une couche de fleur de sel, dans un plat de cuisson.<\/li>\n<li>Cuire les sardines pour 5 minutes.<\/li>\n<li>Placer les sardines dans un joli plateau, d\u00e9corer avec la laitue et les poivrons cr\u00e9meux, le m\u00e9lange de pain de ma\u00efs et d\u2019olive, la ciboulette cr\u00e9meuse et les pousses de coriandre.<\/li>\n<\/ol>\n<p><a href=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-6.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12147\" src=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-6.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-6.jpg 1920w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-6-300x169.jpg 300w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-6-768x432.jpg 768w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-6-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h2><strong><a href=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-7.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-12149\" src=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-7.jpg\" alt=\"\" width=\"336\" height=\"503\" srcset=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-7.jpg 1920w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-7-200x300.jpg 200w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-7-768x1150.jpg 768w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-7-684x1024.jpg 684w\" sizes=\"auto, (max-width: 336px) 100vw, 336px\" \/><\/a>Vivaneau \u00ab\u00a0Red Snapper\u00a0\u00bb au gros sel\u00a0<\/strong><\/h2>\n<p><strong>La recette du chef Patrick Bermand\u00a0 |\u00a0 <\/strong><strong>Restaurant Patrick Bermand<\/strong><\/p>\n<p>INGR\u00c9DIENTS<\/p>\n<ul>\n<li>1 vivaneau de 700 g frais et vid\u00e9<\/li>\n<li>500 g de gros sel de mer<\/li>\n<li>4 blancs d&rsquo;\u0153ufs<\/li>\n<li>1\/2 citron<\/li>\n<li>1 branche de thym frais<\/li>\n<li>1 feuille de laurier (facultatif)<\/li>\n<li>Sel et poivre du moulin<\/li>\n<\/ul>\n<h4>PR\u00c9PARATION<\/h4>\n<ol>\n<li>Dans un r\u00e9cipient, verser le gros sel et incorporer les blancs d&rsquo;\u0153ufs. M\u00e9langer grossi\u00e8rement avec les mains.<\/li>\n<li>Dans un plat \u00e0 cuisson, placer le vivaneau entier qui a \u00e9t\u00e9 au pr\u00e9alable frott\u00e9 \u00e0 l&rsquo;int\u00e9rieur avec le citron et farci d\u2019herbes.<\/li>\n<li>Prendre le m\u00e9lange de sel et de blanc d&rsquo;\u0153ufs et en recouvrir le poisson de la t\u00eate \u00e0 la queue, de fa\u00e7on uniforme et \u00e9gale.<\/li>\n<li>Mettre au four \u00e0 400 \u00b0F durant 25 minutes.<\/li>\n<li>Apr\u00e8s la cuisson, laisser reposer durant 10 minutes, hors du four.<\/li>\n<li>Le gros sel et le blanc d&rsquo;\u0153uf ont fait une carapace croustillante sur le poisson. Pour cette derni\u00e8re, placer un linge propre sur le poisson et, \u00e0 l&rsquo;aide d&rsquo;une grosse cuill\u00e8re, taper sur la cro\u00fbte en ne traversant pas la chair.<\/li>\n<li>Enlever la peau et d\u00e9licatement retirer les filets du poisson en enlevant les ar\u00eates restantes.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12151\" src=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-8.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-8.jpg 1920w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-8-300x169.jpg 300w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-8-768x432.jpg 768w, https:\/\/magazineluxe.com\/wp-content\/uploads\/2019\/06\/les-recettes-qui-goutent-l-ete-8-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><span lang=\"fr\">Texte : Diane Stehle<\/span><span lang=\"fr-CA\"><br \/>\n<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019arriv\u00e9e des beaux jours invite \u00e0 une cuisine l\u00e9g\u00e8re et rafra\u00eechissante. Quatre chefs des plus talentueux \u00a0 \u0336 Kevin Ramasawmy du Bar George, Olivier Vigneault du restaurant Jatoba, Jo\u00e3o\u00a0Dias du Ferreira Caf\u00e9 et Patrick Bermand du restaurant Patrick Bermand \u00a0 \u0336 ont accept\u00e9 de nous livrer le secret d\u2019une de leurs recettes savoureuses afin que vous puissiez les r\u00e9aliser chez vous. De quoi vous r\u00e9galer et \u00e9pater vos amis! Bon \u00e9t\u00e9 et bon app\u00e9tit! &nbsp; Tartare BG La recette du chef Kevin Ramasawmy\u00a0 |\u00a0 Restaurant Bar George Pour 6 personnes Vinaigrette 1 c. \u00e0 table (15\u00a0ml) de cornichons marin\u00e9s, hach\u00e9s 1 c. \u00e0 table (15\u00a0ml) de c\u00e2pres, hach\u00e9es 2 c. \u00e0 table (30\u00a0ml) de moutarde de Dijon 1 c. \u00e0 table (15\u00a0ml) de sauce Worcestershire 1 c. \u00e0 th\u00e9 de Tabasco Sel et poivre, au go\u00fbt 3 c. \u00e0 table (45\u00a0ml) d\u2019huile d\u2019olive B\u0153uf 14\u00a0oz (400\u00a0g) de filet de b\u0153uf ou d\u2019int\u00e9rieur de ronde 1 \u00e9chalote, hach\u00e9e finement 1 jaune d\u2019\u0153uf 3 c. \u00e0 table d\u2019un m\u00e9lange de persil plat, d\u2019aneth et d\u2019estragon, hach\u00e9s Mayonnaise aux hu\u00eetres 3 hu\u00eetres fra\u00eeches 2 c. \u00e0 table de moutarde de Dijon 1 c. \u00e0 table de vinaigre blanc ou de jus de citron [&hellip;]<\/p>\n","protected":false},"author":710,"featured_media":13336,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[975],"tags":[],"class_list":["post-12190","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Des recettes qui go\u00fbtent l\u2019\u00e9t\u00e9 Quatre chefs talentueux I Magazine LUXE<\/title>\n<meta name=\"description\" content=\"L\u2019arriv\u00e9e des beaux jours invite \u00e0 une cuisine l\u00e9g\u00e8re et rafra\u00eechissante. 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