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Recipes and Cooking class Photo titre
Do your cooking out!

Give yourself some time!

Cooking is a real pleasure and Elisabeth will be delighted to share this with you.
She organises cooking classes where you can discover the tips and tricks to become more adventurous in your cooking.

From November to March, and in groups of 4 to 6 people maximum, Elisabeth can introduce you to flavour pairing and culinary art through topical and seasonal themes.

She welcomes you in her home, around her chimney, for a full day of bespoke advice and explanations.

The recipes are taught in a merry atmosphere, in such a way that you can recreate them in your home.

The programme of the day:

• In the morning, for 3 h, you''ll cook your meal with sensible advice from Elisabeth, and with the help of worksheets.
• At lunchtime, you''ll taste all your creations together: Starter, main dish, and dessert.
• And in the afternoon, for 3 hours, you''ll conjure up desserts and petits fours . . . brilliantly finishing up the day!

Contact Elisabeth and her team:

Mas Tourteron
Chemin de Sainte Blaise les Imberts
84220 GORDES
Tel: +33 (0) 4 90 72 00 16
Fax: +33 (0) 4 90 72 09 81
Email: contact@mastourteron.com

Our recipes
Photo nos recettes 1

Asparagus topped
by an egg


Preparation: 20 mins
Cooking time: 20 to 30 mins



Level: a little delicate
for the cooking of the eggs



Serves 6

2 generous bunches of green asparagus, 6 soft boiled eggs cooled down, 30 g of fine breadcrumbs, 30 g of melted butter, coarse salt, frying fat, a few branches of tarragon.

Peel, wash and dry the asparagus. Tie them into bunches and cut the stems in equal lengths. Heat a large quantity of water, add coarse salt (10 g per litre). When the water starts to boil, plunge the asparagus into it. Count 20 to 30 mins depending on their thickness. Cool and drain on a cloth.
In the meantime, cook the soft boiled eggs for 5 mins, cool and remove the shell carefully.
Heat the frying fat. Coat the eggs in melted butter, then roll in breadcrumbs and place immediately in the very hot frying fat for 2 mins. Drain on absorbent paper.
Arrange the asparagus on a plate, place a soft boiled egg on top and decorate with finely chopped tarragon.
The guests cut their own egg, which runs over the asparagus. I myself add a little tarragon-flavoured mousseline sauce over this preparation.

Wine:
Muscat d’Alsace, delightfully refreshing.

Photo nos recettes 2

Charlotte of lamb
with aubergines


Preparation: 30 mins the day before
Cooking time: 1hour



Level: quite difficult


For 6 persons

1 shoulder with 1 boned leg of lamb of 1.5 kg cut into small cubes, 6 or 7 long firm aubergines, 50 g of chopped onions, 3 g of chopped garlic, 30 g of flour, 100 g of crushed tomatoes, a mixture of spices composed of 2 teaspoons of cumin, 1 of coriander, 1/2 of ginger, 1 branch of finely chopped tarragon, fresh thyme, 1 cayenne pepper, 1 small piece of crystallised ginger, 1.5 l of white wine, 1 blanched orange and lime rind, 100 g of honey, salt, pepper, olive oil, basil.

In a frying pan with olive oil, sear the chopped onions all over, and then the meat, sprinkle with a pinch of flour, moisten with the white wine. Add the seasoning and chopped rind, the honey and crushed tomatoes, then the chopped garlic. Adjust the seasoning, cook until the meat is tender and completely cooked for 45 mins to 1 hour. At that point, remove the meat and reduce the sauce to three quarters.
In the meantime, slice the aubergines lengthways and brush with olive oil. Brown them under the oven grill, then place them on absorbent paper to remove excess fat.
Garnish the mould with strips of aubergines arranged in a rose pattern, fill with the meat, close the strips well and press down with a plate and weight.
Keep in a cool place overnight.
When it is time for dinner, heat in a double boiler on a low fire for 30 mins and turn out onto an attractive serving dish. Decorate the centre with basil, crushed tomatoes, and top with sauce.

This lamb charlotte has been my favourite dish for many years. It was created one Easter day, the result of a mistake in a recipe. The lamb tian, a little too strong, had become a mild lamb charlotte with aubergines thanks to a skilful blend of spices, echoing distant travels.

Wine:
Red Hermitage, a tannic wine that is best when left to age.

 
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LE MAS TOURTERON - Chemin de Sainte Blaise les Imberts - 84220 GORDES
Tel.: +33 (0)4 90 72 00 16 - Fax: +33 (0)4 90 72 09 81 - contact@mastourteron.com
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