The “La Perle” campsite celebrates its one year anniversary and offers colorful and flavorful home cooking. In a warm setting inspired by American iconography, in a vintage style of the fifties and sixties, enjoy tasty and generous cuisine.
On the menu: parmentier of andouillettes
– Bernard Adam
Ingredients for four people:
- 4 chitterlings
- 800 g of potatoes
- 1 onion
- 5 cl of white wine
- 20 cl fresh cream
- 30g of butter
- 1 bunch of parsley
– Bernard Adam
Virginie peels the potatoes, which cooks them in salted water for about twenty minutes. Then, the chef drains them and then mashes them, incorporating the butter and milk.
– Bernard Adam
Virginie to peel and slice the onions, which sauté in a hot pan with the rest of the butter. Then, the chef roughly cuts the andouillettes then browns them in the pan, without forgetting to deglaze with the white wine and cook for another three to five minutes.
– Bernard Adam
Spread the contents of the pan in a dish cover with the mash, then bake for ten to fifteen minutes at 180°C until the parmentier is well browned. Serve with a salad. Enjoy your meal !!!
Camping la Perle
The Camping de la Perle restaurant is open every lunchtime of the week.
You can book on 05 55 83 01 25