Maxime Collard<\/strong><\/a> de La Table de Maxime<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _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 ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\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
(Voor 4 personen)<\/p>\n
Cuisses de cailles<\/h4>\n
4 cailles | <\/span>thym | <\/span>ail<\/p>\nD\u00e9sossez les cuisses, assaisonnez-les de sel, poivre, ail et thym. Roulez-les dans du film plastique et faites-les cuire sous-vide pendant 2 heures \u00e0 65\u00b0C.<\/p>\n
Ail noir<\/h4>\n
1 t\u00eate d\u2019ail noir nettoy\u00e9e | <\/span>5 cl de fond blanc | <\/span>5 cl d\u2019huile de p\u00e9pin de raisin | <\/span>sel, poivre<\/p>\nMixez l\u2019ail noir avec le fond blanc, l\u2019huile de p\u00e9pins de raisin, le sel et le poivre.<\/p>\n
Tempura de carotte<\/h4>\n
50 g de farine | <\/span>50 g de ma\u00efzena | <\/span>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de levure chimique | <\/span>charbon actif | <\/span>eau | <\/span>sel, poivre<\/p>\nM\u00e9langez les ingr\u00e9dients, enrobez les carottes fanes \u00e9pluch\u00e9es et faites cuire en friteuse \u00e0 170\u00b0C durant 2 minutes.<\/p>\n
Pur\u00e9e de carotte au curry<\/h4>\n
1 gousse d\u2019ail | <\/span>1 oignon | <\/span>2 grosses carottes \u00e9pluch\u00e9es | <\/span>fond blanc | <\/span>curry Madras | <\/span>sel, poivre<\/p>\nFaites suer l\u2019oignon, l\u2019ail et les carottes coup\u00e9es en morceaux. Mouillez avec le fond blanc. Passez en pur\u00e9e et ajoutez du curry Madras. Rectifiez l\u2019assaisonnement.<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _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 ul_line_height=\u00a0\u00bb1.1em\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
Ravioles<\/h4>\n
8 feuilles de p\u00e2tes chinoises | <\/span>50 g de foie de canard cru | <\/span>sel, poivre<\/p>\nGarnissez les p\u00e2tes \u00e0 ravioles avec du foie de canard pr\u00e9alablement coup\u00e9 en morceaux. Assaisonnez. D\u00e9coupez \u00e0 l\u2019emporte-pi\u00e8ce et faites cuire en friteuse durant 2 minutes \u00e0 170\u00b0C.<\/p>\n
Sauce lait de coco au curry vert<\/h4>\n
1 oignon | <\/span>1 gousse d\u2019ail | <\/span>1 b\u00e2ton de citronnelle | <\/span>gingembre | <\/span>20 cl de fond blanc | <\/span>20 cl de lait de coco | <\/span>curry vert | <\/span>sel, poivre<\/p>\nFaites suer l\u2019oignon, l\u2019ail, la citronnelle, le gingembre et le curry vert. Ajoutez le fond blanc et le lait de coco. Passez au mix-soupe et au chinois. Rectifiez l\u2019assaisonnement.<\/p>\n
Tranches de carottes jaunes et orange<\/h4>\n
Coupez en fines tranches les carottes et faites-les blanchir \u00e0 l\u2019eau sal\u00e9e quelques secondes puis rafraichissez-les.<\/p>\n
Dressage<\/b><\/h4>\n
Dressez de fa\u00e7on harmonieuse dans une jolie assiette.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Recette de Maxime Collard de La Table de Maxime(Voor 4 personen) Cuisses de cailles 4 cailles | thym | ail D\u00e9sossez les cuisses, assaisonnez-les de sel, poivre, ail et thym. Roulez-les dans du film plastique et faites-les cuire sous-vide pendant 2 heures \u00e0 65\u00b0C. Ail noir 1 t\u00eate d\u2019ail noir nettoy\u00e9e | 5 cl de […]<\/p>\n","protected":false},"author":5,"featured_media":45612,"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-45620","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":"\n
Caille de Challans, tempura de carotte, raviole de foie gras | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Caille de Challans, tempura de carotte, raviole de foie gras\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/caille-de-challans-tempura-de-carotte-raviole-de-foie-gras\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Caille de Challans, tempura de carotte, raviole de foie gras | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Caille de Challans, tempura de carotte, raviole de foie gras\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/caille-de-challans-tempura-de-carotte-raviole-de-foie-gras\/\" \/>\n<meta property=\"og:site_name\" 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