On the menu this afternoon: eggs with donkey shell
“L’Auberge du Maupuy” is a surprising place with its magnificent terrace perched above Guéret, its swimming pool and its dance floor. Today the establishment is managed by Laurent Lefour. The chef offers cuisine in his own image: convivial and generous.
The ingredients of the recipe:
– Bernard Adam
- 2 eggs
- 4 shallots
- 75 cl of wine
- 1 teaspoon fresh cream
- 10 coriander leaves
- 50 g bread croutons
– Bernard Adam
Chef Laurent Lefour minces onions to prepare a sauce which will accompany the eggs.
– Bernard Adam
Poach the eggs in the simmering wine for about three minutes. Then, cool them by draining them in absorbent paper.
– Bernard Adam
For the sauce, in a saucepan, reduce the red wine with the chopped shallots and the coriander. Thicken the sauce with fresh cream.
– Bernard Adam
Dress the egg with croutons and coat with sauce. Serve with a lamb’s lettuce. At table !
The Maupuy Inn can be rented for private parties (weddings, birthdays…).
For any information: 05 44 30 04 49