eRESTAURANT NFC

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  Restaurant d'Application Lycée Saint Jean Limoges
  26 rue Eugène Varlin
  BP 870
  87016   Limoges Cedex

  Tel.   +33 5 55 31 79 29

 

  Email:   cheftravaux.stjean@charlesdefoucauld-limoges.fr

  Web:   http://www.jeannedarc-limoges.fr/stjean/index.php

  Payment :
       

Restaurant

Thursday, March 20, 2014 (dinner) 18€

Tuesday, March 25 (dinner) 40 €

Events

Open to the public day

European cooking contest (IL PIATTO VERDE)

Entry: Mushroom Risotto - or - olive tart tomato

(Entrée: Risotto aux champignons - ou - Tarte fine tomate olive)

   

Sole skipped, anchovy butter, vegetables Provencal

(Sole sautée, beurre d’anchois, petits légumes à la provençale)

Chocolate tart and orange

(Tarte au chocolat et à l’orange)

Scrambled eggs with mushrooms

(Œufs brouillés aux morilles)

  The proceeds are donated to UNICEF

Blue trout so koulibiac

(Truite au bleu façon coulibiac)

  The proceeds are donated to UNICEF

Stew chicken with beer, rösti and chicory gratin

(Carbonade de volaille à la bière , rösti et gratin de chicon)

 
  The proceeds are donated to UNICEF

Cheeseboard

(Plateau de fromages)

  The proceeds are donated to UNICEF

Desserts (Saint Honoré Paris and Brest)

(Desserts ( Saint honoré et Paris Brest ))

  Cream cakes - The proceeds are donated to UNICEF

Including wine

(Vins compris)

 
  The proceeds are donated to UNICEF

Saturday, March 22

(Samedi 22 mars)

  hours (9:00 a.m. to 5:00 p.m.)

Egg, chocolate mint risotto, mascarpone bread, raspberry and lemon balm crystallized.

(Œuf , risotto menthe chocolat, pain mascarpone, framboise et mélisse cristallisée.)

Recipe

(Recette)

  1 - knock 5 large eggs (clarify 3) 2 - make meringue: 60 g + 120 g white sugar. Sunset, paste shells / prepare lace tubes and dry at 100 °. 3 - crystallized lemon balm leaves: wash, dry, brush white, cover with sugar. Heat oven to 100 ° c off and dry.

Recipe (1 result)

(Recette (suite 1 ))

  4 - "fry" mint microwave: To clarify butter, wash, pat dry mint leaves - On plate, shoot 2 times, butter + sugar / mint leaf + butter + sugar - Filming, go in the microwave - 5 - mint infused milk: 600 ml milk + 40 mint leaves

Recipe (continued 2)

(Recette (suite 2 ))

  6 - make raspberry coulis (book 20 large raspberries) Mixer 100 g raspberries + 10 + balm leaves 20g sugar / filter 7 - make Mascarpone Chantilly: Whisk mascarpone 150 g + 20 g + 25 g sugar grout 8 - prepare the french toast: Slice the bread, dip it in a mixture of 2 eggs + 60 g sugar + 200 g of milk Jump french toast

Recipe (continued 3)

(Recette (suite 3 ))

  9 - cook the risotto: Mixer, filter the milk mint pearled 100 g of rice with 10 g of butter, cook with 3 times the volume of milk infused 10 - make creamy dark chocolate: Boil 150 g of milk infused Blanch mint 3 yellow + 75 g sugar, cook with milk at 83 ° c Add Melt 90 g of dark chocolate Mix with risotto cooked, keep warm 11 - climbing french toast with Chantilly / raspberry / grout / melissa crystallized 12 - fill the pocket with eggs risotto, creamy coat / fried mint garnish 13 - arrange on plate.

Menu of the day

Event

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  Meaning of the icons :
      Halal
      Kosher
      Alcohol
      Allergen
      Vegetarian
      Vegan
      Defibrillator
      BIO
      Homemade
      Cow
      Gluten free
      Horse
      .
      May contain frozen products
      Pork

  The information contained on the web pages of eRESTAURANT NFC accepts no company Delenate Agency. For more information please to consult the terms and conditions on our WebSite www.e-restaurantnfc.com

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