Recipe of the chef

Chef Serge Minozzi is at the origin of this recipe, it is now Mr. Martin who took over the torch and continues the manufacture of this recipe in the same spirit.

Restaurant Restaurant

For the sauce :
In a saucepan, brown it bacon and some twenty five chopped shallots. When all took color, add a tablespoon of flour and stir a few minutes. Moisten half a bottle of red Burgundy. Salt, pepper and aromatize of a clove of crushed garlic, a sprig of thyme, a bay leaf and half a bunch of parsley. Simmer for for twenty minutes.

Eggs :
Poach four eggs in the other half bottle of red Burgundy. Cook three minutes.
On a plate, dispose the croutons, place over the eggs we have taken the skimmer and cover with the sauce.

Enjoy !

 

 

Siren : 329 392 419 - LE CELLIER VOLNAYSIEN - 2, Place de l’église 21190 VOLNAY - Tél : 03 80 21 61 04 | Fax : 03 80 21 21 95
The Restaurant the Volnaysien Cellar is located in Volnay, between Beaune and Meursault (Côte d'Or - Burgundy).