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Le royal

22, bd Carnot
10000 – TROYES
Tél. +33 (0)3 25 73 19 99

Parcels of Pikeperch and frogs legs with chive cream

 For 4 people:

  • 1kg of pikeperch fillet
  • 0.4000 grams of frogs legs
  • 1 shallot
  • 0.80 grams of chives
  • 5 Cl of Noilly Prat
  • 20 Cl of whipped liquid cream
  • 1 soup spoon of thick cream
  • Salt and pepper
  •  knob of butter
  1. De-bone and fry the frogs legs in butter.
  2. Cut the Pikeperch fillet into thin slices, 3 per person.
  3. Arrange the slices on cooking foil and make a small pile of the frogs legs.
  4. Close creating a ball.
  5. Cook in boiling water for 3 minutes.
  6. Sweat the shallots in butter with the frog bones.
  7. Defrost with the Noilly.
  8. Add the thick cream.
  9. Reduce and strain.
  10. Season, then add the chives and whipped cream.
  11. Take the parcels out of the water and drain them on absorbent paper.
  12. Sauce.

Cottage cheese and lime tart served with red fruit couli

 Cheese mixture

Zest of 1 lime blanched but not processed

  • 2 egg yokes (reserve the whites)
  • 0.50 grams of caster sugar
  • 250 grams of beaten cottage cheese
  • 2 stiff egg whites with 0.50 grams of sugar (use the whites reserved above)
  • 1 level teaspoon of starch (Maïzena)
  • Cook at 150° for 20 to 25 minutes

Le Sarrail

3, rue R. Salengro
10600 La Chapelle St Luc
Tél. +33 (0)3 25 74 62 40

Champagne flan vith grapes macerated in Champagne marc brandy, caramelized, and Remois biscuits

For 4 terrines :

Flan mixture:

  • 3.5 litres of milk
  • 30 eggs
  • 500 grams of sugar
  • 2 opened vanilla pods

On the bottom of the dishes:

  1. Caramel and grapes macerated in champagne marc brandy, add the flan mixture and place the Remois biscuits on top.
  2. In the oven at 150°, in a bain-marie. Time 1h30.
  3. Cover and leave to cook on a low heat for approximately 20 minutes.
  4. One day in the refrigerator, remove from the mould. Decorate with custard and caramel

La Mignardise

1, ruelle des Chats
10000 - TROYES
Tél +33 (0)3 25 73 13 30


Barbouille of rabbit with othe forest cider

For 4 people:

  • 600 grams of deboned rabbit cut into strips
  • 100 grams of butter
  • 30 cl of Othe forest cider
  • 1/2 an onion, finely chopped
  • 50 cl of veal stock
  • 150 grams of oyster mushroom
  • 600 grams of Agata potatoes
  1. Brown the rabbit seasoned with butter quickly, allow to colour, add the onion.
  2. Deglaze with cider, leave to reduce, add the veal stock, leave to reduce once more, whip with butter.
  3. Dress with a bed of mushrooms and 6 potato whirls in a star

Pears stewed in coteaux champenois

For 4 people:

  • 4 ripe pears
  • 1/2 bottle of Coteaux champenois
  • 100 grams of sugar
  • 1 stick of vanilla
  •  zest of 1 orange and 1 lemon
  • 4 blackcurrant sorbet balls
  •  4 mint leaves
  1. Reduce the wine with sugar, vanilla and zest.
  2. Peel, slice the pears into small cubes and poach them in the wine.
  3. Once cooked, drain the pears and reduce the cooking with ice.

Cool. Arrange on a plate in a circle, with the juice around them, the sorbet on top and the mint as decoration.Baked AndouillettesFried andouillettes with chanterelle mushrooms

La Société Lemelle

Andouillettes de Troyes
AT France
ZI des Ecrevolles- BP 2031
10011 - TROYES Cédex
Tél. +33 (0)3 25 70 42 50

Andouillettes with mustard sauce

  1. Brown the Troyes andouillettes over a high heat in a saucepan. [Andouillettes]
  2.  Remove them. Thinly slice your onions or shallots, then brown them for two minutes, finally add the white wine and the mustard.
  3. Reduce this sauce by half and add the crème fraîche to achieve the desired thickness. Season to taste (salt, pepper, nutmeg).
  4.  Reheat the andouillettes in the sauce.
  5. A good dry white wine, and a gratin Dauphinois will accompany this delicacy.

Baked Andouillettes

  1. Oil an earthenware or cast iron dish
  2. Place two Troyes andouillettes in it and add a few bay or thyme leaves. Leave to cook for 10 minutes at thermostat 6-7 (180°) then for a further 10 minutes at thermostat 10 (250°).
  3. Turn the andouillettes and serve with crispy chips and a little traditional mustard.

La charcuterie Thierry Daniel

Handmade andouillette specialist
European Grand prix d'Honneur
AAAAA diploma

73, av Gallieni - 10300 - STE SAVINE
Tél. +33 (0)3 25 79 08 74

Andouillettes in Rose des Riceys


  •  10 cl of Rosé des Riceys
  •  10 cl of crème fraîche
  •  Andouillette
  •  Steamed potatoes
  •  Salt and pepper

Preparation: 5 min. - Cooking: 10 min.

  1. Place the andouillette in a ramekin, drench with Rosé des Riceys and cover with crème fraîche. Season with salt and pepper.
  2. Cook for 10 min. in an oven at 180°.
  3. Serve very hot with boiled potatoes.

Fried andouillettes with chanterelle mushrooms

Ingredients for 4 people:

  •  400 g chanterelle mushrooms
  •  20 grams of butter
  •  4 Andouillettes
  •  1 finely diced shallot
  • Sprigs of Rosemary
  •  Salt and pepper

Preparation: 10 min. - Cooking: 7 min.

  1. Cut each andouillette into 4 pieces.
  2. Wash and clean the mushrooms carefully.
  3. Place 20 grams of butter in a frying pan over a moderate heat and add the round andouillette pieces with the shallot and the mushrooms.
  4. Season with salt and pepper and leave on the heat to brown for approximately 7 min. Serve immediately on plates decorated with a few sprigs of rosemary.