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Gambas au feu de pommes (Mediterranean prawn dish)

Recipe by Michel Bruneau from the "La Bourride" restaurant in Caen
Ingredients and quantity to serve 4 people.

12 to 16 Mediterranean prawns according to size.
130 grams of ½ salt butter.
One spoonful of olive oil
8 sprigs of fresh thyme.
Milled salt and pepper.
10 cl of Pays d'Auge Calvados Grand Solage from Boulard
One bunch of plain parsley.
Prawn - Calvados Boulard - cook - recipe - Normandy
Salt and pepper your Mediterranean prawns. In a large frying pan, brown your Mediterranean prawns for 5 to 6 mins using half of the butter and the olive oil. Add the Boulard Grand Solage and the thyme and flambé. Add the remaining butter and finish cooking for 3 to 4 mins. Complete by decorating with the parsley.

Poulet en Cocotte (chicken casserole)

Recipe by Michel Bruneau, from the "La Bourride" restaurant in Caen.

Ingredients and quantity to serve 4 people.

One top quality chicken without giblets
50 g of butter
500 g of apples (rennets)
8 small shallots
10 cl of Pays d'Auge Calvados Grand Solage from Boulard
Juice of 1 pressed orange
Milled salt and pepper.
 Chicken - Calvados Boulard - cook - recipe - Normandy

Season the inside of the chicken and tie it. In your casserole dish (or in the oven) brown all sides of your chicken with the butter. Cook for 20 minutes turning it and basting. Sprinkle with the Pays d'Auge Calvados and flambé. Surround this with cored and peeled apples, cut into eight. Continue cooking slowly, basting often.
Cut the chicken and place it on a plate or dish. Place the apples around the chicken. Cover with the sauce.

Tartes aux pommes de Grand-Mère (Grandma's apple tart)


Ingredients to serve 8 people For the shortcrust pastry .

500 g of flour
150 g of caster sugar
5 egg yolks
300 g of creamed butter

For the tart :
800 g of apples (rennets, boskop)
Lemon juice
10 g of butter
40 g of caster sugar
Juice of 1 orange
50 g of split almonds
+ 40 g of sugar
10 cl of Pays d'Auge Calvados Grand Solage from Boulard.

Apple tarte tatin - Calvados Boulard - cook - recipe - Normandy - desert - sweet
The night before: mix all the ingredients for the shortcrust pastry and leave this to stand.

On the day of cooking: spread out your pastry and place it in a large flan dish, having coated the bottom with butter and sugar. Slice the apples roughly and cook them for 5 minutes in the butter in a frying pan with sugar (40 g). Put the sweetened apples in the tart and cook right away in the oven at 180° for10 minutes. At this point you should add the orange juice and the lemon juice. Sprinkle with almonds and sugar (40 g). Sprinkle with Pays d'Auge Calvados and complete cooking (20 mins).

Serve while still warm.

Sorbet granité à la pomme verte (green apple sorbet)

Recipe from Michel Bruneau of the "La Bourride" restaurant in Caen.
Ingredients to serve 4 people.

4 Granny Smith apples (500 g)
Lemon juice
30 cl of syrup at 30°
(300 g of caster sugar boiled with 30 cl of water)
80 cl of Pays d'Auge Calvados Grand Solage Boulard.
Green apple sorbet - ice cream  - Calvados Boulard - cook - recipe - Normandy - trou normand

The night before: Finely slice your apples which should not be peeled but which should have the core and pips removed. Put them in the freezer for the night sprinkled with lemon juice.

On the day of cooking: Pour your warm syrup over the frozen apples. Mix them finely right away and put them away to cool in an ice cream maker. Once the sorbet is ready, serve it "as is" (simply sprinkled with a drop of Boulard Grand Solage), during or at the end of your meal.

Autumn turkey roulade with wild mushroom risotto cake, and sweet Calvados cream

 Serves 4,
For Roulade:

1 large Turkey Breast – butterflied and pounded to ¼ inch thickness
2 Slices Sourdough Bread – diced
½ White Onion – small dice
1 clove Garlic – diced
2 Tbsp. Fresh Sage – chopped
1 Apple – skin on, small dice
¼ cup Dried Cranberries
¼ cup Toasted Pistachios
2 Tbsp. Butter
¼ Cup Calvados Brandy
2 tsp. Salt
2 tsp. Black Pepper
 Alberta Food

Dice up the sourdough bread, and place in a large bowl.

Toast the pistachios in a small sauté pan on low heat, for 3 minutes. Let cool and add to bowl with bread.  In a sauté pan, heat the butter, and sauté the onion, garlic, sage and apple.

Let cook for 5 minutes, until the onion is transparent.

Deglaze with Calvados and reduce. Let cool, and then add in the bread mixture. Add the cranberries, and season with salt and pepper.

Season the turkey breast with salt and pepper, and spread the filling over the pounded turkey breast.  Carefully roll, and tie together with string.

Place on a baking sheet, and cook in an oven (375 degrees) for 15—20 minutes.

Check that the roll is golden brown and firm to the touch. To place, cut the roulade in 4 equal portions and place upon a risotto cake.

Top with cream sauce.

For Risotto Cake:

1 Cup Arborio Rice
4 Cups Chicken Stock – warmed
2 Shallots – thinly sliced
2 Cloves Garlic – chopped
1 Tbsp. Fresh Oregano – chopped
1 Tbsp. Fresh Thyme – chopped
¼ Cup Parmesan Cheese – grated or shredded
2 tsp. Black Pepper
2 tsp. Salt
1 Cup Fresh Mushrooms (seasonal is best: Porcini, Cremini, Portabello, Chantrelle) – sliced
2 Tbsp. Olive Oil
½ Cup Bread Crumbs
In a medium sized sauce pot, heat olive oil and sweat off the shallot and garlic for 2 minutes on medium-high heat, until transparent.

Add the fresh mushrooms and cook for 4-5 minutes, until all the moisture has evaporated.  Add the Arborio rice and season with salt and pepper, and fresh herbs.

Cook for 4-5 minutes, until rice has browned a touch. The chicken stock can now be added a bit at a time, until the rice has soaked up all liquid and is soft.

Finish with parmesan cheese, and transfer to a dish and let cool. When cooled, form mixture into 4 equal sized patties (you may use a ring mold, or a small dish to create a nice shape) and roll in the bread crumbs.

Bake in an oven (375 degrees) or pan fry in a sauté pan for 8-10 minutes on low heat in olive oil.
For Calvados Cream:

½ Cup Calvados Brandy
2 Tbsp. Honey
1 tsp. Salt
1 tsp. Black Pepper
2 tbsp. Dijon Mustard
1 ½ Cups Heavy Cream (33% or higher)
In a sauce pot, heat up the calvados with a lighter or match, ignite to burn off the alcohol and reduce by half.

Please be careful of the flame; however it will stop flaming when the alcohol is no longer present.  Add the Dijon and honey, and let simmer for 1 minute.

Finish with the heavy cream, and let simmer on low for 5 minutes.

The sauce will slightly thicken when ready.
Other Garnishing Options:

In a sauce pot, reduce 4 cups of cranberry juice with ½ cup sugar, and let simmer until the juice has reduced to 1 cup.  This will create a nice thick, sweet syrup to drizzle over the dish.



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