La mâle est de retour

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Summer is coming to an end! Indeed, as we all know, September is synonymous with the start of the school year. This year, we brought back a bag full of novelties and trends... 

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But before we show you anything, take advantage of the sunny weekend to gather your friends or family around a big back-to-school dinner to tell them the holiday stories and reveal the postcards you have received. . .

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No idea for the meal? Don't worry, we have found something that will satisfy everyone in our luggage.

Starter: Tarte au Pont l’Évêque et au calvados (6pers.)

Ingredients 

1 Pont-l’Evêque

1 shortcrust pastry

4 eggs

250 g thick fresh cream

2 tbsp. calvados

Butter 

Pepper

STEP 1 - Preheat the oven th.7 (210°C 410F). 

STEP 2 - Roll out the shortcrust pastry with a rolling pin and fill a buttered tart pan with it. Prick the bottom with a fork so that the dough does not swell during cooking. Cut the cheese into slices and spread them on the bottom of the pie.

STEP 3 - Whip the thick crème fraîche with the eggs and Calvados. Season with salt and pepper and pour over the cheese. Bake for 30 minutes in the bottom of the oven until the top is golden brown. Then serve the pie immediately with salad and for example.

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Meal Moules à la normande (2pers.)

Ingredients

1 kg 200 of mussels

2 sprigs of parsley

3 shallots

1 glass of cider lemonade

50 cl of cream

Pepper

STEP 1 - Clean the molds. Put them in a casserole dish with the shallots. Cook for 5 minutes then remove the sea water. Return to the heat with cider, parsley and pepper.

STEP 2 - Just before serving, add the cream and remaining parsley.

STEP 3 - Don't forget to serve this with fries.

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Dessert : Tarte aux pommes à la crème fraîche (6pers.)

Ingredients 

3 apples 

1 puff pastry dough

200 g thick fresh cream

1 sachet of vanilla sugar

1 egg

1 tbsp. fine flour

STEP 1 - Preheat the oven th.6 (180°C).

STEP 2 - Spread the dough in a pie pan, prick with a fork. Mix the cream with the egg, flour and vanilla. Cut the apples into thin slices, put them on the pie shell and pour the mixture over them. Bake for 25 minutes.

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Bon appétit ! 

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