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Festive coulis & dishes
- November 2015
Warm and heartening flavours take centre stage this festive season!
Once more, Michelin-starred Chef, Christian LE SQUER, has dedicated his passion and expertise to Darégal’s culinary herbs.
Passionate about real and innovative flavours, Christian LE SQUER has selected 3 out of the 8 coulis from the COOL’EAZE range, for exceptional dishes:
- The Citrus Green (dill & lemon coulis)
- The Fire Orange (chilli & ginger coulis)
- The Tuscan Green (basil coulis)
Combined with festive season ingredients, he designed creations where coulis are used either as a final touch or as a sauce:
– SUPREME PURITY
Rack of lamb roasted on a spit, gold leaf, small sundried tomatoes
and checkered pattern of basil coulis.
– OCEAN BREEZE
Spaghetti timbale with lobster from Brittany, lemon, dill leaves
and a water lily of dill & lemon coulis.
– WOODED SWEETNESS
Roasted poultry breast, ceps of Bordeaux and a sweet/salty sweetness
from chilli & ginger coulis.