{"id":41329,"date":"2023-05-23T14:24:54","date_gmt":"2023-05-23T12:24:54","guid":{"rendered":"https:\/\/horecamagazine.be\/la-tartine-de-lothar-roti-de-veau-fume-au-foin-beurre-a-lagastache-fleurs-et-herbes-de-notre-cueillette\/"},"modified":"2023-05-23T14:24:55","modified_gmt":"2023-05-23T12:24:55","slug":"la-tartine-de-lothar-roti-de-veau-fume-au-foin-beurre-a-lagastache-fleurs-et-herbes-de-notre-cueillette","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-tartine-de-lothar-roti-de-veau-fume-au-foin-beurre-a-lagastache-fleurs-et-herbes-de-notre-cueillette\/","title":{"rendered":"La Tartine de Lothar. R\u00f4ti de veau fum\u00e9 au foin, beurre \u00e0 l\u2019agastache, fleurs et herbes de notre cueillette."},"content":{"rendered":"

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Une recette de Thomas Troupin <\/span>de restaurant\u00a0 \u00a1Toma!<\/a><\/strong><\/p>\n

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INGR\u00c9DIENTS<\/b><\/h4>\n

Pour 4 personnes<\/p>\n

    \n
  • 200 g de viande de veau\u00a0<\/span><\/li>\n
  • 4 fines tranches de pain toast\u00e9<\/li>\n
  • 100 g de beurre de ferme sal\u00e9\u00a0<\/span><\/li>\n
  • 20 g d\u2019agastache\u00a0<\/span><\/li>\n
  • Foin, chalumeau\u00a0<\/span><\/li>\n
  • Beurre<\/li>\n
  • Sel, poivre\u00a0<\/span><\/li>\n
  • 60 g de mayonnaise moutard\u00e9e<\/li>\n
  • 2 pousses d\u2019agastache\u00a0<\/span><\/li>\n
  • 2 petites feuilles de camomille\u00a0<\/span><\/li>\n
  • 2 feuilles de menthe poivr\u00e9e<\/li>\n
  • 2 feuilles de sauge hot lips\u00a0<\/span><\/li>\n
  • 2 feuilles d\u2019estragon\u00a0<\/span><\/li>\n
  • 2 feuilles de tagete minuta\u00a0<\/span><\/li>\n
  • Tiges de fleurs et plantes d\u2019apr\u00e8s les ar\u00f4mes et la saison\u00a0<\/span><\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

    Pr\u00e9paration<\/b><\/h4>\n

    Faites r\u00f4tir les morceaux de viande pr\u00e9alablement sal\u00e9s puis maintenez \u00e0 temp\u00e9rature ambiante.\u00a0<\/span><\/p>\n

    Dans un pilon \u00e9crasez les feuilles d\u2019agastache, ajoutez le beurre et \u00e9mulsionnez (comme un pesto).\u00a0<\/span><\/p>\n

    Disposez le beurre g\u00e9n\u00e9reusement sur la tranche de pain toast\u00e9.<\/p>\n

    Ajoutez de la mayonnaise moutard\u00e9e puis disposez les plantes et fleurs.<\/p>\n

    Tranchez finement les morceaux de viande et disposez-les sur du foin dans une cocote.<\/p>\n

    Fumez au chalumeau. Fermez le couvercle et laissez fumer pendant une minute.\u00a0<\/span><\/p>\n

    Disposez ensuite sur la tartine.<\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Une recette de Thomas Troupin de restaurant\u00a0 \u00a1Toma!INGR\u00c9DIENTS Pour 4 personnes 200 g de viande de veau\u00a0 4 fines tranches de pain toast\u00e9 100 g de beurre de ferme sal\u00e9\u00a0 20 g d\u2019agastache\u00a0 Foin, chalumeau\u00a0 Beurre Sel, poivre\u00a0 60 g de mayonnaise moutard\u00e9e 2 pousses d\u2019agastache\u00a0 2 petites feuilles de camomille\u00a0 2 feuilles de menthe […]<\/p>\n","protected":false},"author":5,"featured_media":41306,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-41329","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLa Tartine de Lothar. 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