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besteht eine Gefahr im heißen Ofen direkt etwas kaltes zu backen also das grad frisch aus dem Kühlschrank entnommen wurde?

ByGargamell1

Oder soll man warten bis es Zimmertemperatur hat? Also in dem Fall wären es Pommes, ich glaub die werden nochmal bisschen knuspriger wenn man sie direkt kalt in den Ofen gibt, aber ist das unbedenklich?

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Deichgoettin
Deichgoettin
6 months ago
  • Amuse-Bouche: Foie grass on toast or with brioche
  • Appetizer: French onion soup or mushroom cream soup
  • Intermediate: Salad with goat cheese and walnuts
  • Main course: Poulet de Bresse au vin jaune et aux morilles (Bresse-Huhn with Morcheln and yellow wine from the Jura)
  • Dessert: Tarte Tatin or Crème Brûlée.
  • Conclusion: Cheese plate with various French cheeses and baguettes

Wine: Champagne is possible or a white wine from the Jura (Chardonnay or Savagnin)

10
ArminSchmitz
ArminSchmitz
6 months ago
Reply to  Deichgoettin

For shopping, you have to take a mortgage on the house.

3
Deichgoettin
Deichgoettin
6 months ago
Reply to  ArminSchmitz

The main course is indeed a bit expensive – but soooooo good :-))

6
ymarc
ymarc
6 months ago

1 example

Part 1:

A small greeting from the kitchen (Amuse-Gueule). For example, oysters or bargains

1. Gang: Clear or boundSoups(Potages)

Two. Gang: Cold or WarmStarters(Hors d’œuvre)

3. Gang:Fish[Poissons]

4. Gang: Great Meat (grosses Pièces, Removés)

– after a break, the Entrée is the start of the second part of the menu.

Part 2:

Five. Gang: Cold or Warm Intermediate Court (Entrée)

6. Gang: Bratsgericht (Rôti)

7. Gang: Intermediate dishes (Entrements), e.g. vegetable dishes, sweet dishes, frozen, bakery or compote

8. gear: dessert/Desert. For example, Petis Fours, cheese or fruit

Five, six, seven can be dropped!

Bon appétit!

2
charmingwolf
charmingwolf
6 months ago

aperitif

Kirk

Appetizer :

creme Brulée with Stopfleber and Truffle

Elysee truffle soup (a desea

Main course :

lobster

Cheese plate

Paris-Brest

Café/Digestif

4