Lunch

Apple and mushroom granita with Briottet Chestnut Liqueur

José, the owner of the restaurant “Le Goret” in Beaune received us in his kitchens to tell us some recipes.

An apple and mushroom granita with Briottet Chestnut Liqueur (see below) and a blackcurrant cake with Briottet Blackcurrant Liqueur.

Let’s get cooking!

Recipe for 6 people

Ingredients

Chestnut Liqueur Briottet

To your taste

Mushrooms

1.2 kg
Golden apples

3
Ceps in powder
Smoked Tellicherry Pepper
Salt of Guérande
Soft butter

70 g
Fluid cream

Preparation

Rinse the mushrooms and peel the apples. Blend everything together (there should be some pieces left in the mixture).

In a saucepan, add the ceps in powder, smoked pepper and salt to the mixture. Finish by adding the butter.

Let it reduce over a low heat and add a little cream and the Chestnut liqueur. Let the liqueur evaporate.

This recipe is
brought to you by

José

Apple and mushroom granita with Briottet Chestnut Liqueur

Ingredients

Preparation

This recipe is brought to you by

This recipe is
brought to you by