Show memo Show shopping cart Proceed to check-out Your account

In your shopping cart: 0 Article, 0,00 CHF

Cunilary agreement

Auberge de la Gare Grandvaux 



Char Fillets fried with leek and Brandy grapes
(4 persons.)

Ingrédients :
200 g Leek
100 g Bacon
20 g Shallots, finely chopped
¼ lt Cream 35%
4 Fresh Char Fillets, ou 200 g per pers.
5 cl Oliver Oil
20 g Butter
30 g Chives, finely chopped
50 g Brandy grapse
Salt, groung pepper


Recipe :
- Cut the leeks into small cubes. Chop the shallots
- Sweat the bacon in butter, add shallots and leeks
- Add Brandy and a few grapes, the cream 35%
- Add a generous quantity of pepper then leave it to reduce until you get an unctuous sauce, seasoning
- Stove the Char fillets with Olive Oil, seasoning
- Cover the plate with the sauce, place the fried fillets in the centre, decorate with raisins, sprinkle with chives. Serve hot with rice.



Hotel Aulac et le restaurant le Pirate



Perch fillets from Lake Geneva fried with morels – thinly-cut French fries
(4 persons)

Ingredients :
150 g perch fillets per person.
25 g dried morel mushrooms
5 cl peanut oil
60 g butter
1/4 litre 35% cream
60 g shallots
10 cl white wine
50 g flour
15 cl de jus de veau lié (thickened veal juice ???)
Finely chopped chives, lemon, salt and ground pepper.

Thinly-cut French fries

Recipe :
- Soak the morels in warm water for 30 minutes.
- Wash then cut morels into 2 or 4 depending on size.
- Chop the echalottes
- Heat the pan and add the peanut oil.
- Flour the perch fillets
- Fry the fillets (flesh side) until both sides have coloured, season
- Place the fillets aside on a plate.
- Wash the pan before re-heating it.
- Lightly fry the shallots and morels in butter.
- Add the white wine, allow it to reduce, then add the 35% cream.
- Add a little jus de veau to colour and thicken. Cook 10 mins
- Add the salt and ground pepper
- Add the fillets to the sauce and leave to simmer for 5 mins.
- Put the fillets on a plate and cover with the sauce.
- Decorate with the chives and lemon.
- Add the pommes allumettes, rice or pommes natures.

This dish accords perfectly with our « Villette les Barberonnes »