The end of the year celebrations are always great moments of sharing around a beautiful table. Everyone applies to cook good meals. This year, Pierre-Alban Trambouze from the L'Aventure restaurant in Roanne is guiding us on developing a tasty and delicate recipe. It will delight your guests!
A recipe for 4 people proposed by the restaurant Family adventure.
- 4 farm eggs,
- 1 shallot,
- 10 cl of raspberry vinegar,
- 10 cl of liquid cream,
- 4 button mushrooms,
- 50 gr of dehydrated death trumpets,
- 1/2 zucchini,
- 1 yellow onion,
- 12 cubes of duck foie gras (1 1/2 cm),
- A few slices of black truffle,
- Salt & freshly ground pepper,
- 1 dash of Calvados, Armagnac or rum.
Peel and mince the yellow onion, color it in a nice knob of melted butter. Add the button mushrooms and the rehydrated trumpets with the cubed zucchini. Cook for ten minutes, then flambé with amber alcohol.
Mix everything, salt and pepper. Peel and chop the shallot. In a saucepan, combine the shallot and vinegar and reduce until dry, add the cream and reduce by half. Pepper.
In a ramekin place a tablespoon of mushroom caviar, then a teaspoon of vinegar cream. Add 3 cubes of raw duck foie gras, salt and pepper.
Crack a whole egg in each ramekin then cook in a bain-marie in the oven at 150 degrees between 12 and 15 minutes, depending on your taste. Arrange a few slices of black truffle just before serving.
The little extra : Serve with breadcrumbs toasted and spread with black olive jam. (500 grams of pitted black olives cooked in a mixture of sugar and water flavored with curry, mix together.)