Name: Auberge du Pommiers Pâtes Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: French
Ingredients: 200 g Comté cheese; 300 g All-purpose flour; 2 pcs Eggs; 1 tsp Salt; 2 pcs Granny Smith apples; 1 tbs Lemon juice; 1 tbs Sugar; 150 ml Verjus; 100 ml Heavy cream; 150 g Butter; 2 pcs Shallots; to taste Salt; 4 pcs Onions; 2 tbs Olive oil; 500 ml Vegetable stock; 1 tsp Thyme; to taste Salt

Wine & Charcuterie

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

Comté cheese tortellini, compressed apple, verjus beurre blanc, roasted onion jus

In a large bowl, mix the flour and salt. Create a well in the center, add the eggs, and knead until a smooth dough forms. Wrap in plastic and let rest for 30 minutes.

Make the Dough

Grate the Comté cheese and mix it with a pinch of salt. Roll out the dough and cut into circles. Place a small spoonful of cheese mixture on each circle, fold and seal to form tortellini.

Prepare the Filling

Peel and core the Granny Smith apples, then cut them into small cubes. Toss with lemon juice and sugar. Place the apples in a vacuum bag and compress, or alternatively, place them under a weight in the refrigerator for 30 minutes.

Prepare the Apple

In a saucepan, sauté finely chopped shallots in butter until translucent. Add verjus and reduce until almost dry. Stir in heavy cream and reduce again. Slowly whisk in cold butter until emulsified. Season to taste with salt.

Make the Sauce

Slice onions and toss with olive oil, salt, and thyme. Roast in a preheated oven at 180°C (350°F) for about 30 minutes until caramelized. Add vegetable stock and simmer for 20 minutes. Strain the liquid.

Prepare the Jus

Boil the tortellini in salted water for 3-4 minutes until they float. Drain and plate.

Cook the Tortellini

Arrange the tortellini on a plate, drizzle with verjus beurre blanc, add compressed apple, and finish with roasted onion jus.

Plate the Dish

Comté cheese

All-purpose flour

Eggs

Salt

Granny Smith apples

Lemon juice

Sugar

Verjus

Heavy cream

Butter

Shallots

Onions

Olive oil

Vegetable stock

Thyme

Pâtes

butter-poached turbot, Champagne velouté, wild mushrooms, arrowleaf spinach

Turbot Poché au Beurre

Indulge in our freshly baked Pain au Lait, a soft and pillowy French milk bread that melts in your mouth. Perfectly golden on the outside and delightfully tender within, this sweet treat is lovingly crafted using rich, creamy milk and a hint of sweetness. Enjoy it warm, slathered with butter or your favorite jam, for a heavenly breakfast or afternoon delight that transports you straight to a quaint Parisian café.

Pain au Lait

Os à Moelle is a French dish featuring roasted bone marrow served often with accompaniments like foie gras mousse, brioche, and fruit compote. This dish showcases the rich, savory flavor of the marrow, contrasted by the creamy texture of the foie gras mousse and the sweetness of the grape compote. Here's how to make it at home.

Os à Moelle

Chocolate Torte

Lemon Tart

Hudson Valley duck cassoulet, lardons, pearl onions

Duck Confit

Make Pâtes Recipe in just 2h . Comté cheese tortellini, compressed apple, verjus beurre blanc, roasted onion jus

Pâtes Recipe

Ingredients

Tortellini

Compressed Apple

Verjus Beurre Blanc

Roasted Onion Jus

Method

Tortellini Preparation