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Article: Butternut velouté | Boletus seasoning

Recette de Velouté butternut & Cèpe

Butternut velouté | Boletus seasoning

Recipe made by: Sophie Duval, Louison Recolin, Steven Salendres and Enzo Pradier.
Students in BTS Hospitality and Catering at CFA Sud Formation CCI Nîmes Marguerittes.

Recette cuisine simple réconfortante velouté butternut marrons Assaisonnement à tailler Sauce soja et Cèpe OCNI Factory

For 4 people :
- 1 butternut squash
- 1 liter of milk
- 0.5 liters of 35% liquid cream
- Vacuum-packed natural chestnut
- 1 Seasoning to cut Cep

  1. Peel the butternut squash and cut into large cubes.
  2. Cook for 30 minutes with the milk, season.
  3. Switch to the immersion blender.
  4. Crush the chestnuts, mix with the liquid cream, sieve and put in the siphon in the fridge.
  5. Pipe the warm velouté into the verrines, add the whipped cream, cut the shavings on top.

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Potato chips and cumin sauce | Lime and Boletus Carving Seasoning

For 4 people : - 3 potatoes- 100g cottage cheese - 2 grams of cumin - 1 gr of turmeric (for color)- 2 tablespoons of wine vinegar- sunflower oil - salt pepper     Peel and thinly slice the pota...

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Penne with cream and chives, cepe shavings

Very simple Christmas recipes: Penne with cream and chives, porcini shavings For 4 people :- 600gr of penne- 50cl of fresh cream- 1 bunch of chives- 1 small onion- Olive oil- Salt pepper- 1 Se...

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