Our recipes
Saturday, September 26, 2020 - 23:26
We all agree that cooking is a matter of Friendship and sharing, as well as, often, meeting around good products and a well-set table.
Thursday, December 12, 2019 - 22:53
When we think about our summer holidays, we often think of a nice moment, in family or with Friends: the aperitif! whether it is on the terrace of the bar or restaurant, or on the pitch before the barbecue, what more friendly moment than this glass taken, giving a well-being and tranquility feeling... the holidays!
So we imagined for you an iced cocktail served as a variation of an Italian beverage, combining the bitterness of Campari and the freshness of the bubbles : the Spritz "C'est si Bon"
Thursday, October 19, 2017 - 22:00
Chicken breast with chocolate sauce, a mixture of sweet, sour and salt and besides very easy to prepare.
Preparation time: 15 minutes - Cooking time: 30 minutesIngredients (4 people): 4 chicken breasts - 10g cinnamon - 15g cocoa powder - 1/4 litre of chicken stock - 15g brown sugar - concentrated tomato paste - 1 onion - 15cl cream - olive oil
Brown the chicken breasts for 10 minutes in olive oil.
Prepare the chicken stock.
Monday, August 14, 2017 - 23:08
THE Classic of all Desserts: Tarte aux Pommes ...
Our region has an Geographically protected Apple : The Limousin Golden. And to enhance it, nothing better than a apple pie.
Ingredients for 6 people: a roll of puff pastry - 2 large apples - a little applesauce - Cream Caramel with salted butter - 1 sachet of vanilla sugar
Saturday, June 10, 2017 - 10:10
Ingredients for 4 people: 4 slices of Pain de Campagne (or other bread ...) - 4 slices of fresh Foie Gras - Liquid Honey - Fleur de Sel de Guerande - Pepper Mill
Monday, March 27, 2017 - 23:02
Our region has many gastronomic treasures, some well-known further than the Périgord Vert (the foie gras, the Bergerac wine or duck breast), but other more surprising, more discreet, still part of the Périgord cuisine: saffron of Champs Romain, the Bison of Miallet or the amazing taste of this cheese: the Trappe d'Echourgnac.
History of the Trappe d’Echourgnac
The Trappe d’Échourgnac is a french cheese, produced since 1868 in the abbey of Échourgnac (Dordogne).
Friday, January 20, 2017 - 17:58
I found this recipe some times ago, and after small changes and trying it, it may well be on our menu this summer ...
Ingredients (for 2 people): 6 nuts of Scallops - olive oil - 1 ripe mango - 2 limes - 2 passion fruit - 1 grenade - salt - pepper - red berries - Dill
Start by preparing all the ingredients.Clean the scallop. Cut into thin slices and arrange them on the plate.
Marinade: Squeeze lime juice and pour into a small bowl. Add the same quantity of olive oil, and salt and pepper. Stir well with a fork.
Saturday, October 8, 2016 - 22:32
The Vergers d’Antan…
The « Vergers d’Antan » is a small farm of 18 hectares including 2 orchards, located in Firbeix in the heart of Périgord Limousin Natural Park.
Philippe FRANCOIS, the farm manager, is settled since 25 years in this lovely farmhouse facing the bell tower of this beautiful village.
Monday, August 22, 2016 - 23:03
An original aperitif !
For several years, is Château le Verdoyer working with the “Distillerie du Centre”, in Limoges, owned by Ets Nouhaud.
This "old" distillery created in 1789 (the last of the 48 present in Limoges in 1900), still active, and distilling today in alembics from the 19th century as a challenge to time and modernization!
Among its star products, they created a drink on the occasion of the 800th anniversary of the death of Richard the Lion Heart (it has indeed received the fatal arrow here in Chalus):
Thursday, May 5, 2016 - 16:15
For 4 persons: 250 g chocolate - 3 spoons strong coffee - 6 egg yolks -rum (optional!) - A pinch of salt - 6 egg whites
Melt in microwave: the chocolate and the coffee.:
Transfer to a large bowl.
Add 6 egg yolks.
It can be flavored with rum
In a large bowl, beat egg whites until stiff, add the mixture gently.
Put several hours in the fridge
Tuesday, April 5, 2016 - 21:53
Ingredients: 2 duck breasts - 10 cl of cider - 5 apples a little acid- dried veal powder - Calvados - salt, pepper.
Cut the skin of the duck breasts, on the fat side, with a sharp knife in crisscross form.
Bake these breasts, on the skin side, for 8 minutes on medium heat in a hot pan.
Reserve a little bit of the melted fat in the pan, and put the rest away. Bake the breasts for 3 minutes, on the fat side.
Peel the apples, remove the seeds, and cut these in thick slices.
Friday, February 19, 2016 - 15:37
A nice first course to prepare in advance, and to serve on a blini with a small green salad.
Recipe for 10 people
1 fresh salmon fillet with its skin - sea salt - ground pepper - 1 glass of pastis
Marinade : Olive Oil - dill and other herbs - red onion - mixed peppercorn - 1 lemon - 1orange
Cover the salmon with salt and pepper on the flesh side and leave it for 2 days in the fridge.
Thursday, November 12, 2015 - 17:07
Star product : Bison!
Curious is to say that Bison is a local meat in Perigord, but, David Soulié took the initiative and the desire to (re) introduce the animal in Miallet a few years ago now (you know it is a buffalo depicted on the walls of the caves of Lascaux ...)
And as Château le Verdoyer enjoys working with local producers, the Bison became a staple of our menu.
Bison is tender meat, low in fat, good for health because it is rich in protein, which will cook faster than beef.
It is cooked rather rosé, accompanied by green beans or potatoes.
Tuesday, September 29, 2015 - 18:11
For once, not really a recipe, but the presentation of a popular dessert : the Coupe "Périgord Limousin”, named after the Regional Natural Park, where we find the products entering its composition.
it is a marriage of four flavors of ice cream and sorbet with four alcohols produced in Limoges, on the principle of the famous “Trou Normand”, the "pause" in our banquet ...
Saturday, June 6, 2015 - 21:21
Sautéed Duck Liver slices with « Limousin » apples - Recipe for 4 persons : 4 slices duck liver – 1 nice Apple du Limousin – Salt, pepper, Vin de Feste
A few hours earlier, put the slices of foie gras to marinate in a mixture of salt / pepper / vin de Feste.
Just before serving, fry the slices 1 minute on each side, set aside.
Pour the apple, cut into very fine slices in the same fat of the liver.
Put some Vin de Feste
Put the slices of foie gras back, add some “crème fraîche”.
Prepare, serve.
Thursday, March 19, 2015 - 17:38
For 4 persons : a nice piece (700g) of veal nut – veal stock - Liquid honey (mark of the “Parc Naturel Régional Périgord Limousin”) - salt & pepper
Tie the piece of veal in a small roast (you can ask for it from your butcher)
Slice the nuts: like tournedos : a nice round piece : 160 to 180g
Heat your oil. pour the veal tournedos on both side. Remember to add salt and pepper.
Put aside in a dish or on a plate.
Thursday, January 22, 2015 - 13:32
For 12 persons :500g Cèpes (mushroom) – 12 Eggs – 25cl cream – 5 leaves of gelatine – Chive, shallot, butter…
Fry the mushrooms in butter with chopped shallots.
Soak the gelatin in cold water.
Beat the eggs.
Boil the cream with the gelatin.
Cook the eggs with the mushrooms, scrambled way, incorporate the cream, salt and pepper.
Mold and cool for at least 4h. Serve with a vinaigrette made with olive oil and balsamic vinegar…
Sunday, December 7, 2014 - 19:52
Confit of Duck Leg -for 4 persons : 4 raw Duck Legs – Cognac – 1 jar of Duck fat – salt and peppar
Keep the dish covered with plastic film for 24 hours in the fridge.
Fry the legs in a little fat, till they get a nice golden color.
Melt the remaining fat in a casserole.
Salt and pepper widely the legs. Marinate them in some Cognac.
Then rinse the legs.
Dry them also with absorbent paper.
and pour the legs in it.
Tuesday, October 28, 2014 - 20:59
Recipe for 1 Terrine : - 1 kg uncooked duck liver - 15cl Cognac - 15cl Porto - 13gr salt - 3gr pepper - Nutmeg
Remove the sineurs from the duck liver without damaging it. Sprinkle with a mix of salt, pepper and nutmeg.
And then with the cognac and port. Leave to marinate approx. 20 minutes.
Put the liver in a terrine dish, then the lid of the terrine dish on upside down, in order to squash the liver well into the dish.
Place the terrine in a bain marie of boiling water into the oven at 120° during 30 minutes.
Tuesday, September 23, 2014 - 16:26
Ingredients: 10 Egg yolks – 200g Sugar – 1L Single crème – 1 Vanilla pod – 50g Brown sugar
Mix the egg yolks with the sugar, without creating a mousse like texture.
Heat the cream with the vanilla.
Pour the cream mixture onto the eggs and sugar.
Pour into ramekins.
Cook in the oven for 45 minutes at 95°c or TH3
Leave to cool.
Sprinkle with brown sugar and heat to melt the sugar.
The Chef of restaurant la Renaissance of château le Verdoyer wishes you a "Bon Appétit"!
