In the kitchen with Bernard Adam and chef Jérôme Menu of the restaurant “Le Central” in Boussac

A very nice address in Boussac: the hotel restaurant “Le Central” is run by Lise-Marie and Jérôme Menu. A cuisine that is both traditional and creative in a cozy and friendly setting.

On the menu: Chimay stuffed eggs

Ingredients :

For the duxels:

• 20 g of butter
• 20g red onion
• 200 g button mushrooms
• 20 g of parsley

For the Mornay sauce:

• 30g of butter
• 30 g of flour
• 50 cl of milk
• 2 egg yolks
• 40 g of Cantal

The duxelles is a preparation created by François Pierre de La Varenne, cook of the Marquis of Uxelles, to whom he dedicated it.

Finely chop the onion, shallot, mushrooms and parsley. Then in a pan with butter, first sweat the onions.

Gently cook the duxelles for three to four minutes. Add the mushrooms and cook over low heat, stirring with a spatula, until all the vegetable water has evaporated.

For the Mornay sauce, prepare a roux: melt the butter, add the same amount of flour. Then mix, cook for a few minutes and let cool off the heat. Using a whisk add milk, grated cheese and egg yolk. Mix again.

To finish the recipe, cut the hard-boiled eggs in half, garnish with your mushroom stuffing and add a little Mornay sauce to bind everything together. Before serving, bake for about ten minutes at 200° then three minutes in grill mode at 250°. At table !

Hotel Restaurant Le Central

4 Rue du Onze Novembre in Boussac

Reservation: 05 55 65 00 11