EN

www.lesgrandestablesdesuisse.ch

DA RI O CA D O N AUGOURMETRESTAURANT VIVANDAIN LAIN HOTEL CADONAU

PRESENTATION

Confited leg of rabbitHeat the oil with rosemary, thyme and garlic to 70°C. Add the rabbit legs and roast for 4 hours in oil. Remove the meat from the bones and divide.

Carrot cakeWash and peel the carrots. Mix the sugar, egg and vanilla sugar together and beat until fluffy.Add nuts, flour and baking powder. Finally, fold in the carrots. Bake for 60 minutes at 200°C.

Broccoli couscousCut the tops off the broccoli very carefully with a knife.

Broccoli puréeCut the broccoli into small pieces and cook until soft in salt water. Blend until fine in a mixer. Season with salt, pepper and sugar.

Peanut flanMix all the ingredients except the gelatine together. Place in a pan and bring to the boil. Season. Mix in the gelatine and pour everything onto a ba-king tray. Leave to cool and cut out.

Nut butter foamMix everything together well.

GarnishesPrepare 5 baby carrots and blanch in salt water.

Confited leg of rabbit, baby carrots, marinated carrot ribbons, carrot cake, peanut flan, broccoli cous-cous, broccoli puree, nut butter foamINGREDIENTS

Confited leg of rabbit1 l sunflower oil1 rabbit leg1 sprig thyme1 sprig rosemary1 clove garlic

Carrot cake80 g sugar5 eggs250 g ground nuts50 g flour250 g carrotsBaking powderVanilla sugarIcing sugar

Broccoli couscous1 head broccoli

Broccoli purée250 g broccoliSalt, pepper, sugar

Peanut flan100 g peanut paste2 tbsp. peanut butter500 g poultry stock500 g cream50 g veggie gelatineSalt and pepper

Nut butter foam40 g malt5 g nut butter

Garnishes5 baby carrots