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Logo Bocuse d'or Lyon 2015 SIRHA SPIRIT

Bocuse d'or
« Classic or modern,
there’s only one cuisine...
The Good one»
30 years
| Posted September 7, 2017
Autour du concours


8pieces of eggs
6pieces of potato
12dkg homemade, smoked, sausage with paprika, (sliced)
6-8dl cream
1-2clove of garlic (finely chopped)
Thyme leaves
10g salt


We cook the eggs is salted water exactly for 3minutes.
After the 3minutes, we take the pot off the fire, then we leave the eggs in hot water for 7minutes. After the rest we cool them down and peel them.
In the meantime, we season the cream with garlic, thyme, and salt.
We peel the potatos, make sure that no water touches them after peeling! We make 2mm slices with mandoline slicer. We spread the slices on a kitchencloth and dry them.
If possible, we use one portion ceramic cooking pot and we layer the potato slices, sliced eggs, and sliced sausage.
The last layer have to be potatos! We pour the seasoned cream up to the last potato layer. We put the pot into the oven at 120C for two, two and half hours until the potato is goldenbrown.
Take it out when done and give it half an hour rest.
Never forget the sour cream on the top, and pickled vegetables, or beetroot with fresh horseraddish, or pickled pepper.

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