In the kitchen with Nathan Miller “Le Métier” in Vallière

Nathan Miller runs “Le Métier” with his wife Néringa, a place for social sharing open to everyone. In the kitchen, Nathan prepares good local dishes in collaboration with Creuse producers. At the “Métier”, we also organize concerts and exhibitions. We hunt for objects exhibited in the restaurant, open since summer 2020 on the Paillassou site, a unique place imagined by the late Thierry Fournier. Share a friendly moment with friends in this extraordinary restaurant.

On the menu: Limousin beef chuck and mashed potatoes

The ingredients of the recipe:

• 1 kg chuck
• 5 cl olive oil
• 50g of butter
• 1 bouquet garni
• 1 onion
• 4 potatoes
• 4 tomatoes
• curry
• of honey

Before cooking the marinated meat, we prepare mashed potatoes. Nathan starts cooking the vegetables for thirty minutes in hot water, keeping the skin on for even more flavor. At the same time, the cook cuts tomatoes.

To enhance our mashed potatoes, Nathan prepares a tomato jam, to which he adds onions and pine nuts, curry and honey. The trick, simmer for five hours.

We finish by cooking the chuck four to five minutes in the pan. All that remains is to go to the table. Good tasting !!!

The job

37 Main Street in Vallière

Reservation: 06 62 77 34 45