{"id":49153,"date":"2024-12-03T13:04:43","date_gmt":"2024-12-03T12:04:43","guid":{"rendered":"https:\/\/horecamagazine.be\/lapin-a-la-royale\/"},"modified":"2024-12-03T13:04:45","modified_gmt":"2024-12-03T12:04:45","slug":"lapin-a-la-royale","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/lapin-a-la-royale\/","title":{"rendered":"Lapin \u00e0 la royale"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _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_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _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\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Recette de Geert Van Hecke<\/strong><\/a> de restaurant Zet\u2019joe<\/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\u00bb4.27.2″ _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″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Ingr\u00e9dients\u00a0:<\/b><\/h4>\n

2 \u00e9paules de lapin, 2,5 l de bi\u00e8re brune (Rodenbach), 1 carotte \u2013 oignon \u2013 thym \u2013 laurier \u2013 poivre noir, 1 cs de pur\u00e9e de tomate, 1 cs de farine<\/p>\n

Pr\u00e9paration\u00a0:<\/b><\/h4>\n

Faites revenir les \u00e9paules dans du beurre. Ajoutez les l\u00e9gumes et les aromates. Singez \u00e0 la farine. D\u00e9glacez avec la bi\u00e8re et le bouillon. Faites cuire pendant 2 heures avec couvercle \u00e0 feu doux. Retirez la chair des os.<\/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\u00bb4.27.4″ _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″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Ingr\u00e9dients\u00a0:<\/b><\/h4>\n

15 \u00e9chalotes et 5 gousses d\u2019ail (\u00e9minc\u00e9es), 1,5 l de bi\u00e8re brune (Rodenbach), 1 dl de sang de porc<\/p>\n

Pr\u00e9paration\u00a0:<\/b><\/h4>\n

D\u00e9posez la chair de lapin dans une casserole avec les \u00e9chalotes et l\u2019ail, noyez de bi\u00e8re brune et de la moiti\u00e9 du jus de cuisson. Recouvrez d\u2019un papier sulfuris\u00e9 et enfournez pendant environ 4 heures (140\u00b0C). Remuez r\u00e9guli\u00e8rement apr\u00e8s 90 min. Apr\u00e8s 4 heures, retirez la casserole du four et liez avec le sang. (NE PLUS faire bouillir)<\/p>\n

Garniture\u00a0:<\/b><\/h4>\n

150 g de foie d\u2019oie<\/p>\n

Servez avec des p\u00e2tes fraiches ou de la pur\u00e9e de pommes de terre, une pomme brais\u00e9e et des champignons.<\/p>\n

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

Recette de Geert Van Hecke de restaurant Zet\u2019joeIngr\u00e9dients\u00a0: 2 \u00e9paules de lapin, 2,5 l de bi\u00e8re brune (Rodenbach), 1 carotte \u2013 oignon \u2013 thym \u2013 laurier \u2013 poivre noir, 1 cs de pur\u00e9e de tomate, 1 cs de farine Pr\u00e9paration\u00a0: Faites revenir les \u00e9paules dans du beurre. Ajoutez les l\u00e9gumes et les aromates. Singez \u00e0 […]<\/p>\n","protected":false},"author":5,"featured_media":49108,"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-49153","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":"\nLapin \u00e0 la royale | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Lapin \u00e0 la royale\" \/>\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\/lapin-a-la-royale\/\" \/>\n<meta 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