Stéphane Nougier, restaurateur, took over the family business. The chef is a cooking enthusiast. Stéphane seeks new inspiration through travel he can do and the encounters that punctuate his life as a cook.
On the menu: low-temperature veal quasi, green beans, coriander and homemade ketchup
– Bernard Adam
Ingredients :
- 400 g of tomatoes
- 400 g of white vinegar
- 200g glucose
- 80 g of sugar
- 7 g of salt
– Bernard Adam
Denerve the ball of veal. Then put in a vacuum bag at 54° degrees for two and a half hours.
– Bernard Adam
For the homemade ketchup, wash and dry the tomatoes. Then cut the tomatoes and place them in a casserole dish with sugar, white wine vinegar, glucose and cloves. Cook over low heat, so that we have a compote. Finish by mixing everything together and refrigerating.
My trick to give more flavor to your ketchup, some strawberries or raspberries.
– Bernard Adam
After cooking your green beans and veal, dress the plate with some peanuts and fresh coriander leaves. At table !
Hotel-Restaurant Nougier2 Place de l’Eglise Fursac
Reservation: 05 55 63 60 56