Located on the village square of Gentioux, in the heart of the Millevaches plateau, the restaurant “La Colombe” is the table where you have to stop if you pass near Lake Vassivière. In the kitchen, Gerrit offers you a la carte original dishes made with products from the region. “La Colombe” is a cozy restaurant, to enjoy a meal with family or lovers.
On the menu: vol-au-vent Belgian version
– Bernard Adam
Ingredients for people:
- 200 g button mushrooms
- 200 g chanterelles
- 2 whole chickens
- 500 g pork meat
- 500 g veal meat
- 120 g of butter
- 180 g flour
- 1 half liter of chicken stock
- 1 half liter of milk
– Bernard Adam
The chef cleans the chanterelles and cuts the button mushrooms into strips, then heat them in a frying pan over high heat for a few minutes.
– Bernard Adam
To prepare the recipe for our vol-au-vent, the chef melts the butter by mixing it with flour, when you get a dough, you pour in the cold milk to avoid lumps. Then it will mix for a few minutes. Season with salt and pepper and add broth and cook, watching closely, for 5 to 10 minutes.
– Bernard Adam
Gerrit finishes the recipe with meatballs with pork and veal, which he will add to the sauce with the chicken meat and mushrooms and leave to cook for 15 to 20 minutes.
– Bernard Adam
Serve the dish with Belgian fries. At table !!!
The Dove
Place du monument in Gentioux-Pigerolles
Reservation: 05 55 83 72 42