Lauragais on your plates to celebrate Easter? It's possible ! Le Comptoir d'Isatis offers you a tailor-made menu that honors our local producers.
Aperitif: Duo of sandwiches
Toast of butter with garlic and thyme & Toast of vegetable pâté of carrot and poppy seeds.
Support : Gaillacoise method of Domain of Labarthe (Gaillac) plain or in kir.
Comptoir d'Isatis products:
- Garlic confit in the shirt of Baron of Rocket (Saint-Felix-Lauragais).
- Thyme of no sap (Lagrasse).
- Carrot pâté from the House Patignac (Montesquieu-Volvestre).
Starter: Lauragais egg
Let yourself be tempted by the daring combination of your Lauragais lentil salad with a poached egg.
Support : The Great Leap of Domaine Delmas (Limoux). With the woody notes of a new oak barrel to rediscover the undergrowth.
Comptoir d'Isatis products:
- green lentils Biograneta (Montbrun-Lauragais).
How to make a poached egg
- Crack your egg gently into a bowl containing vinegar
- Leave to marinate for 3 minutes, this is what will allow the egg to cook without scattering.
- Bring the water almost to a boil. It should be simmering but not boiling heavily.
- Whisk the water to create a whirlpool then gently lower the egg into the whirlpool. Let cook 3-4 minutes.
- Scoop out the egg using a slotted spoon and drain.
Course: Walk in the Forest
Beef stew with fresh egg pasta and small vegetables (carrots and mushrooms).
Comptoir d'Isatis products:
- Old-fashioned stew from the Maurel charcuterie (Villefranche-de-Lauragais).
- Fresh egg pasta from Domain of Peries (Lasbordes).
- Organic pasta in the shape of an Occitan cross fromEpiNup (The guard)
Dessert: Surprise White Nest
Meringue with heart of spread (hazelnut, almond, chocolate, chestnut or jam).
Suggestion : For more indulgence and to find the flavors of Easter chocolate eggs, mix the different spreads
Support : Late Harvest of Capdepon Estate (Limoux).
Comptoir d'Isatis products:
- Aude hazelnut and chocolate spreadAlain Dedies (Villeselande).
- Sugar-free and oil-free spreads Delisan (Bram), hazelnut & carob flavors, almond & hazelnut praline, almonds & cocoa.
nest meringue recipe
- In a mixing bowl, place the egg whites (allow 2 eggs per person). Heat a pan of water, then place the bowl in it.
- Add the sugar and cook in a bain-marie. Whisk until mixture is hot.
- Remove the bowl from the heat and continue whipping until the preparation has cooled (about 5 minutes).
- Make 4 meringue nests on a sheet of parchment paper.
- Bake at 100°C for 2 hours.
- Let cool on rack.
