Which Landes chef can resist the call of asparagus? In this season, a few days before spring, the first asparagus from the Landes catches the eye of our chefs who imagine very beautiful recipes like this pretty “White asparagus millefeuille in two ways, balls and honey tuiles” by chef Benjamin DEspagnet, the Au Cheval Blanc restaurant in Tosse. A young creative chef, with a cuisine that mixes tradition, authenticity and modernity.
– CWM
A recipe whose success probably lies in the quality of products from local producers; asparagus, eggs, honey, … and in the ingenuity of the chef.
A beautiful omelet cut with a cookie cutter, asparagus cooked in water but also lacquered and baked in the oven. Roasted pine nuts, honey balls very easy to make at home with a little honey gelatin made by keeping the ball device and to finish with beautiful irresistible honey tuiles. What about this dish? Success, harmony and above all techniques and tips to reproduce at home.
– CWM
The new menu arrives at Au Cheval Blanc, a more than attractive menu
An attractive, enticing menu, and dishes that jump out at the first reading: Pig’s trotter croquettes, the Xisto egg, or even Axoria beef steak and then homemade churros or real homemade profiteroles,… You tell us about it!
– CBA
The restaurant is open from Wednesday to Sunday.