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Recipe of March and April 2006

***** Restaurant La Barcarolle - Prangins*****



Info

Address

La Barcarolle

Route de Promenthoux - 1197

Prangins – Suisse

Tel ++ 41 22 365 78

78 Fax ++ 41 22 365 78 00


www.labarcarolle.ch

 The villa "La Barcarolle" was built in 1929 by the famous Doctor Oscar Forel, who was also highly passionate by the music of Chopin. This explains the name he gave to his romantic property.

Today, after an important construction program, which has just been accomplished, it is indeed a great pleasure to present you our newly opened establishment La Barcarolle, evoking with extraordinary vividness, a combination of elegance, charm and efficiency.

In fact, it reflects a complete set of high quality facilities, ready to accommodate guests with increasing demand for distinctive properties.

At our cosy restaurant, commanding an impressive view on the park and the lake, with seasonal open-air terrace, you can enjoy the delicious cuisine of our Chef, combining harmoniously French traditional "cuisine" and regional specialities.






Recipe from Mathieu Gamaire: chef de cuisine.

The wine chosen in harmony with this recipe is Johannisberg de Chamoson- Maître de Chais

Proportion for 4 persons

Ingredients:

- 2 veal chops of 400 to 500 g (ask the butcher for a few pieces of kidney fat)

- 1 kg green asparagus

- 100 ml cream

- 100 ml veal stock

- 10 to 20 ml white vermouth

- 1 onion

- Salt, pepper, nutmeg













PREPARATION

Method:

- Peel the tough skin off the asparagus using a vegetable peeler, starting from below the tip and working towards the end. Cut off the hard woody end. Cut off the tips so that the pieces are about 3 to 4 cm long. Cook the asparagus tips and stalks in well-salted boiling water. Remove the tips after 6 minutes; allow the stalks to cook for 6 minutes longer. Drain them carefully, reserving the cooking water. Put the stalks in a food processor and blend until puréed. Pass the purée through a sieve or mouli to get rid of any stringy bits. Add the cream and the pepper and a pinch of nutmeg.

- In a large, heavy-bottomed frying pan, melt the kidney fat over a low heat. Add the onion, cut into quarters, and turn up the heat. Place the veal chops in the pan, add salt and pepper and brown them on both sides without allowing the onion to burn. Reduce the heat and cook, covered, for about 30 minutes, turning the meat regularly.

- Five minutes before the end of the cooking time, reheat the asparagus tips in their cooking water. Reheat the asparagus purée.

- Take the meat off the heat and allow it to rest.

- Transfer the meat to a heated plate and degrease the pan. Turn the heat on, add the veal stock and vermouth to deglaze the pan, incorporating any meat juices.

- Then add a dollop of asparagus purée to bind the sauce. Adjust the seasoning.

- Cut the bone off both chops and divide each chop into two portions.

Serve the meat on a plate with the asparagus purée.

Decorate with the asparagus tips.
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