Gastronomie : chou farci et mousse de pommes de terre

MORE INFO https://www.france.tv/france-3/meteo-... Head to Avignon to meet Julien Gleize, one of the kings of Provençal cuisine, who today is preparing a cabbage roll stuffed with pig's cheeks, served with a potato and cheese mousse! A melt-in-the-mouth, delicious, and comforting dish, tested and approved by Maeva Defroyenne! Ingredients: Cabbage Pig's cheek Potatoes Comté cheese Carrots Celery Onions Beer Recipe: 1. Prepare the stuffing by first chopping carrots, celery, and onions, then cook everything with the pig's cheek. 2. Brown the meat in a saucepan with a little butter. 3. Brown the stuffing and the pork well. 4. Moisten everything with craft beer. 5. Place the pan in the oven at 180°C (350°F). 6. To prepare the cabbage, blanch it for 1 to 2 minutes. 7. Then plunge the cabbage into ice water and stuff it. 8. Crumble the well-cooked meat. 9. Wrap the cabbage with the meat and place in the oven at 80°C (176°F) in a bowl filled with water. 10. As a side dish, prepare the Comté cheese mash foam. Chef: Julien Gleize and Clément Bouvot FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte