Vincent Gosset opened his butcher-caterer in July 2018. At the time, he swapped the electronic circuits of his former job as an engineer for the knives and meat grinders of the Sainte-Feyre butcher’s shop. Passionate about tradition, the craftsman’s motto is to take care of his customers and give them the best.
On the menu of your “Savoury side”: bite to the queen
– Bernard Adam
Ingredients :
– Leftover poultry
– Make a béchamel with 20g of butter, 20g of flour and 20 cl of milk, salt and pepper.
– Bite crust purchased empty from your artisan
– Option : mushrooms in butter, diced carrots boiled in water or a few smoked bacon bits in a frying pan.
– Bernard Adam
Peel the Paris mushrooms and cut them. Add them to the broth five minutes before the end of cooking. Make a roux with butter and flour. Over medium heat, gradually add the broth, stripped of the meat and mushrooms. Then mix with a whisk. Finally, pour the fresh cream and cook for about ten minutes over low heat.
A gourmet and easy recipe that will allow you to sublimate your leftover poultry like the pros! It would be a shame to throw them in the trash. So give them one last chance with this recipe, perfect as an appetizer or as a main dish with a salad.
– Bernard Adam
Cut the meat and mushrooms into very small pieces. Then, add to the sauce, salt, pepper and garnish with the preparation in the queen bites. At table !
Tip: they can be prepared one or two days before but you have to wait until the last moment to fill the bites.
Vincent and his team are also present on the markets:
- From Guéret on Thursday morning and Saturday morning (place Bonnyaud)
- From Pionnat on Friday morning (church square).
You can also place an order on 05 55 80 00 03 Butchery of Sainte Feyre 3 place of May 8 in Sainte-Feyre
Open Tuesday to Saturday from 8 a.m. to 1 p.m. and from 3:30 p.m. to 7 p.m.