Côté Table, A découvrir en Avril… to discover in April

Côté Table, A découvrir en Avril … to discover in April en ce Printemps qui commence. Temps de régénération et de renouvellement. Plongez dans ce mois, détendez-vous …

Commençons d’abord par les radis. Roses, violets, rouges. Quelle que soit leur couleur extérieure, ces petits légumes-racines sont croquants et percutants comme leur intérieur, blanchi et d’une fraîcheur très printanière. Commençons donc par cette Salade de Radis, Petits Pois, Concombre et Herbes à la Mozzarella.

Des œufs. Oui, ils sont en vogue maintenant. Surtout ceux en chocolat. Mais cette fois-ci je veux vous parler des œufs de caille. Alors n’attendez pas pour essayer mes Croque Madame aux Oeufs de Caille re-visités. C’est une idée de brunch parfaite pour toute la famille.

Maintenant, qu’il pleuve ou qu’il fasse soleil, nous fêterons le Printemps. Mon agneau de printemps n’est autre qu’une Épaule d’Agneau Rôtie cuisson lente. Un vrai délice … Mais Pâques n’est pas Pâques sans ses sucreries. Le beurre, le sucre et un peu de savoir-faire peuvent créer les confections les plus délicates. Faites ce Gâteau aux Carottes comme cadeau à vos amis et la famille, et bon appétit avec La Classe de Cuisine ! 

 

 

Côté Table, A découvrir en Avril… to discover in April is a time that is called Spring. Time of regeneration and renewal. Dive in, chill out…

First, the Radishes. Pink, purple, red. Whatever their outer shade, these small root vegetables are crunchy and punchy on the inside, and fresher then spring itself. So let’s start with this flushed fuchsia shading and creamy white Radish, Pea, Cucumber and herb Salad with Mozzarella.

Eggs. Yes they are in vogue now. Especially the chocolate ones. But I also love working with Quail’s eggs. So don’t wait to try my new version of Quail Croque Madame. It makes a perfect brunch idea for the entire family.

Now, rain or shine we will have a spring celebration. My Spring Lamb is a slow Roast Lamb Shoulder. A real delicacy… But Easter is not Easter without its sweets. Butter, sugar and a little “savoir-faire” can create the most delicate confections. Make this Carrot Cake as a gift for friends and family and Bon Appétit at La Classe de Cuisine !

Share / PartagerShare on Facebook
Facebook
Pin on Pinterest
Pinterest
Email this to someone
email

2 thoughts on “Côté Table, A découvrir en Avril… to discover in April

  1. I have just found your website and really enjoy all the interesting recipes. I am now 85 but still cook every day and give lunch parties and dinners. Many of your recipes firt so well into my own dishes and menus. I first learnt to cook when I attended a summer course at the Sorbonne in 1952 living with a Famly near the Ave Wagram in Paris. We have lived in Japan, ad had a home in Hilton Head SC kin the States until recently. Now live in Ascot. I had a job which paid me to travel the world, stay at the best Hotels and eat in hte best restaurants. I was always interested in what I was eating and tried to copy the dishes wheh I got home, so in hte main am a self-trained cook (Some would call me a chef. !) I admire Raymond Blanc with whom I have done two courses in his kitchen before he started his School and I love he Roux Brogthers and Cousins cookiing. . Le Gavroche and the Waterside Inn are my two favourite Restaurants. OUr annual triip to FRance is based on the food where we stay rater than the comfort of the rooms !!
    I am really going to enjoy your blogs and newsletters now.
    Best Wishes for thhe Website
    Henry

    • Hello Henry,
      Thank you so much for your nice message. I was very pleased to read your little story and to discover your love for food and cooking. It is a pleasure to have you among the regular supporters of La Classe de Cuisine.
      I also went several times at Raymond Blanc’s restaurant and got most of his books. Signed copies ! ;-))

      Have a wonderful day,
      Marie

      Don’t hesitate to make any comment or suggestions that you wish.

Leave a Reply

Your email address will not be published. Required fields are marked *