Search results by Chef Name: Etienne Krebs
Why eat the same old boring food camp after camp Come and be creative with Chef Etienne Krebs in your camp cooking.
Restaurant: L'Ermitage
Address: Rue du Lac 75 - CP 345
City: Montreux-Clarens
Country: Switzerland
Recipes
Rhubarb bonbons with anise parfait
Chef: Etienne Krebs
Rhubarb bonbons with anise parfait Rhubarb bonbons with anise parfait- Parfait: Mix the egg yolk, eggs and sugar until the mixture turns whitish. Add the whipped cream. Peel and cut the rhubarb into small dice. Make a...
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Char fillet with mushrooms and parsley oil
Chef: Etienne Krebs
Char fillet with mushrooms and parsley oil Arctic char is a red-fleshed salmonid (member of salmon family) that combines the delicate texture of steelhead or rainbow trout with the flavor and color of salmon. These fish have...
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Guinea fowl supreme with endives and...
Chef: Etienne Krebs
Guinea fowl supreme with endives and hypocras sauce Guinea Fowl makes a wonderful tasty change from chicken. Here we have used a supreme and have cooked it extremely simply, it really doesn't need a lot of expertise. To prepare...
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Foie gras pot au feu with celery
Chef: Etienne Krebs
Foie gras pot au feu with celery Foie gras used to be a rare delicacy served only in the fanciest French dining rooms, but in the last few years, melt-in-your-mouth duck liver has migrated onto the menus of most trendy...
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Passion fruits with wild strawberries
Chef: Etienne Krebs
Passion fruits with wild strawberries Our Passion Fruit Recipes section contains a variety of delectable passion fruit recipes. Passion Fruit is used in a variety of dishes such as cakes, pies, beverages, puddings, salads etc....
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Napkin Folding
