eRESTAURANT NFC

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RECETTE DE L'AUBERGE DU BOIS DE L'ETANG à PEYRAT LE CHATEAU
38 Avenue de la Tour
87470 Peyrat-le-Château

Tel. +33 5 55 69 40 19

Email:

Web: aubergeduboisdeletang.fr

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The chef
The recipe (pork spider honey lemon - Wine Merchant Sauce)

The chef

The chef : Jérôme LISKA

Kitchen Jerome LISKA is distinguished by the care given to each dish, depending on the season and supply

The recipe (pork spider honey lemon - Wine Merchant Sauce)

Recipe

Marinate pork spider 24 hours in advance
Pan-fry the meat over high heat and cook
WINE SAUCE MARCHAND
Arrange your spider, top with sauce and prepare your vegetables (ie potato gratin and tomato Provencal)

Kitchen Jerome LISKA is distinguished by the care given to each dish, depending on the season and supply

(La cuisine de Jérôme LISKA se distingue par le soin apporté à chaque plat, selon les saisons et l'approvisionnement)

Marinade

(Marinade)

2 tablespoon of honey - 5 cl of lime juice - 2 tablespoons olive oil - salt, pepper, Espelette pepper

Wine sauce

(Sauce marchand de vin)

50 g butter - 8 shallots - 50 cl of red wine

Marinate pork spider 24 hours in advance

(Faire mariner l'araignée de porc 24 h à l'avance)

Pan-fry the meat over high heat and cook

(Poêler la viande à feu vif et la laisser cuire)

WINE SAUCE MARCHAND

(SAUCE MARCHAND DE VIN)

Sweat the shallots in butter - deglaze with red wine - seasoning to your liking - let reduce - rectify the connection to the kneaded butter (butter mixed 50gr and 25gr flour)

Arrange your spider, top with sauce and prepare your vegetables (ie potato gratin and tomato Provencal)

(Disposer votre araignée, napper de sauce et dresser vos légumes (en l'occurrence gratin dauphinois et tomate provençale))

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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

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The chef

The chef : Jérôme LISKA

The recipe (pork spider honey lemon - Wine Merchant Sauce)

Ingredients

Recipe

Kitchen Jerome LISKA is distinguished by the care given to each dish, depending on the season and supply

(La cuisine de Jérôme LISKA se distingue par le soin apporté à chaque plat, selon les saisons et l'approvisionnement)

Marinade

(Marinade)

Wine sauce

(Sauce marchand de vin)

Marinate pork spider 24 hours in advance

(Faire mariner l'araignée de porc 24 h à l'avance)

Pan-fry the meat over high heat and cook

(Poêler la viande à feu vif et la laisser cuire)

WINE SAUCE MARCHAND

(SAUCE MARCHAND DE VIN)

Arrange your spider, top with sauce and prepare your vegetables (ie potato gratin and tomato Provencal)

(Disposer votre araignée, napper de sauce et dresser vos légumes (en l'occurrence gratin dauphinois et tomate provençale))

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Event

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