Ask chef Thomas Leprince who officiates at Clos Nicolas in Eugénie-les-Bains to cook on the theme of the forest, he takes up the challenge with great pleasure and his creative spirit gets underway!
Two-course party starter, just that
First, the chef imagined a crème brûlée salty version on exactly the same basis as a classic sweet crème brûlée with its small Chinese mushrooms, the famous shiitakes. So for sure if you have had the time to go to mushrooms and collect porcini mushrooms and other chanterelles, indulge yourself! A very nice tasty and tasty starter that is quite easy to make. This is what inspires us for our holiday meals. A salty creme brulee to eat hot but also cold.
– MCG
For his second service Thomas Leprince literally transports us into the undergrowth with his plate composed of a black crumble with activated charcoal, almond powder, buckwheat flour and walnuts then vacuum-cooked beetroot in a steam oven accompanied by a dash of oyster mushrooms seasoned with smoked salt, you add to that a chlorophyll in olive oil. walnuts with aromatic herbs from the garden. To enhance this plate Thomas adds a black garlic emulsion infused with shiitake. High-quality plate that immediately transports you to the forest.
– MCG
You may not have paid attention to it but these entrees are vegetarian, it’s the chef’s choice! A chef who carries you away with his good humor, his cuisine will inevitably seduce you in the superb setting of Clos Nicolas d’Eugénie-Les-Bains, a great address to discover.