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Gastronomy

Chef(s) Frédéric Parent & sous-chef André Dicaire (L'Estérel Centre de villégiature) offer(s) you the following appetizer:

Strawberry Cappuccino

Ingredients:

  • 1 French shallot finely chopped
  • 100 ml. of raspberry vinegar
  • 500 gr. of Quebec autumn strawberries
  • 15 ml. olive oil
  • 45 ml. white wine
  • 1 pinch of salt and one pinch of pepper

Decoration

  • 100 ml. Chantilly cream (already whipped)
  • Cocoa powder
  • Flaked almonds

Methods:

  1. Reduce shallot and vinegar by half on a slow fire.
  2. Mix the hulled strawberries in a food processor with all other ingredients.
  3. Add the reduction and mix all again until homogeneous consistency.
  4. Pour out in 4 to 6 small cappuccino cups.
  5. Decorate with a Chantilly rosette, flaked almonds and sprinkle of cocoa and serve.

Comments:

  • Give 4 to 6 portions.
  • Light and fresh "entrée".
  • Bon apétit!



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© Hôtellerie Champêtre 2001-2010     
Ministère du Tourisme    Quebec Resorts & Country Inns
receives financial support
from Tourisme Québec


Hôtellerie Champêtre
1255 rue University, bureau 430
Montréal (Québec)
H3B 3B6

Printed on: Friday, September 3, 2010
Phone: 514 861-4024
Fax: 514 861-4032
Toll free: 1 800 861-4024
E-mail: info@hotelleriechampetre.com
Website: http://www.quebecfinestinns.com/