In the kitchen at “L’Auberge du Maupuy” in Saint Léger le Guéretois with “Lolo” Lefour

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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:

“Short circuit” products for the preparation of the recipe © Radio France
– Bernard Adam
  • 2 eggs
  • 4 shallots
  • 75 cl of wine
  • 1 teaspoon fresh cream
  • 10 coriander leaves
  • 50 g bread croutons
Lolo details the onions
Lolo details the onions © Radio France
– Bernard Adam

Chef Laurent Lefour minces onions to prepare a sauce which will accompany the eggs.

Laurent plunges the eggs into the wine to poach them
Laurent plunges the eggs into the wine to poach them © Radio France
– Bernard Adam

Poach the eggs in the simmering wine for about three minutes. Then, cool them by draining them in absorbent paper.

The chef finished concocting a sauce to accompany the eggs
The chef finished concocting a sauce to accompany the eggs © Radio France
– 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.

Eggs in the donkey shell are ready
Eggs in the donkey shell are ready © Radio France
– 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

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