Royal Dinner - The Secret Recipes of the Lyon Mothers | Episode #5

Описание: Artichoke, foie gras, half-mourning chicken … Michel Roth cooks famous dishes of the ones we called “The Lyon Mothers” during the 20s. These women are probably the first to enter in the official history of the French cuisine. Among them, the starred chef Eugénie Brazier used to cook tasty regional products.

Assisted by the food journalist Caroline Mignot, the starred chef Michel Roth invites you to discover different menus created from great moments in world gastronomy. Many opportunities for the “Meilleur Ouvrier de France” to give free rein to his imagination and to reinvent exceptional recipes.

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INGREDIENTS FOR 6 PERSONS

Artichokes with foie gas

For the artichokes
6 big artichokes
300 g of duck foie gas
100 g salad
100 g flour
2 lemon juice
1 tablespoon of sunflower oil

For the vinaigrette
5 cl sunflower oil
3 cl walnut oil
5 cl sherry vinegar
1 teaspoon grain mustard
Salt, Pepper

Half-mourning poultry supremes

For the poultry
6 supremes or breasts (with the skin)
60 g back truffles
2 carrots
2 leeks
12 small onions
1 bouquet garni
2 stalks celery
Coarse salt and pepper corns

For the vinaigrette
2 dl classical vinaigrette
18 gherkins
18 cherries in vinegar

For the sauce
50 g butter
50 g flour
1 dl cream
5 cl truffles’ juice
2 dl poultry stock

Oven baked apples

For the brioche
500 g flour
70 g sugar
25 g yeast
12 g salt
6 eggs
250 g butter

For the apples
6 Reinette apples
300 g sugar
1 l water
2 vanilla pods
5 star anise
3 cloves
Cinnamon powder
Butter

For the caramel sauce
125 g caster sugar
125 g cream
25 g nuts
20 g pine nuts
30 g almonds
8 dried apricots
25 g pistachios