The teams of cooks from our catering division have decided to share with you, once a month, one of the dishes they have prepared and which are available for tasting in the Hôpitaux Robert Schuman‘s restaurants.
In this month of November, as the cold weather is slowly coming, we propose you a recipe of sauerkraut revisited in the form of egg rolls:
Potato espuma, onion soubise, soya confit bacon
For 4 people
Ingredients:
- 600g cooked sauerkraut
- 2 sheets of philo pastry
- Melted butter
- 400g mashed potatoes
- 200g milk
- 400g onions
- 400g piece of bacon
- Thyme, bay leaf, salt, pepper
- Soya sauce
Steps:
- Nems: brush the sheets of philo with the melted butter, place the sauerkraut in the centre and fold into nems. Place the nem in a deep fryer or in the oven until the philo pastry has browned.
- Espuma: cook the potatoes. Puree with the milk and season. Strain through a sieve into a siphon.
- Sauce soubise: chop the onions and fry in butter with thyme and bay leaves over a low heat until golden. Blend and season.
- Bacon: marinate the bacon in the soya and bake for 1h15 at 110°.
Serve and enjoy!
- 4 whole eggs
- 4 egg yolks
- 500g Linguine (or long pastry)
- 300g Guanciale
- 150g pecorino cheese
Steps:
- Lightly grease an ovenproof dish.
- Salt the bottom of the dish and place a whole egg in it. Cook for 45 min at 63°.
- Cook the pasta al dente in salted water.
- Place 4 egg yolks, smoked salt and pepper (or conventional salt) in a siphon. Add a cartridge of CO2, shake well and set aside in a cool place.
- Fry strips of Guanciale in a frying pan. Once the pasta is cooked, throw it into the pan with the Guanciale and finish cooking with a spoonful of cooking water.
Arrange the pasta and Guanciale strips in a soup plate. Add the tips of the egg yolk siphon (shake the siphon well before using it upside down). Finish with the perfect egg and shavings of Pecorino cheese, as everyone likes!
Enjoy your meal!
This week, Santé Services invites you to taste the goat-honey burger:
- Rustic gourmet bun
- Minced beef steak
- Goat log
- Sweet honey
- Red onions
- Candied tomatoes
- Spinach shoots
- Tuesday and Thursday in front of the Kirchberg Hospital
- Monday and Wednesday at the ZithaKlinik
- Friday at the Technoport Foetz
The Food Truck is available for rent, please contact us for more information!
- Rustic Gourmet Bread
- Chopped beef steak
- Parmesan shavings
- Arugula
- Red onions
- Tomatoes
- Homemade pesto verde sauce
- Tuesday and Thursday in front of the Kirchberg Hospital
- Monday and Wednesday at the ZithaKlinik
- Friday at the Techoport Foetz
The Food Truck is available for rent, please contact us for more information!
Each day of the week our chefs from MedHospitality, working in the Hôpitaux Robert Schuman‘s restaurants are honoured with a dish they have prepared and which is particularly close to their hearts.
Here’s a look at the Mediterranean bruschetta made by Sébastien at the Sainte-Marie Clinic on Wednesday lunchtime, yum!
Each day of the week our chefs from MedHospitality working in the Hôpitaux Robert Schuman‘s restaurants are honoured with a dish they have prepared and which is particularly close to their hearts.
Today, Marco and Nico have proposed a destructured pizza in homage to their Italian origins.
Each day of the week our chefs from MedHospitality, working in the Hôpitaux Robert Schuman‘s restaurants are honoured with a dish they have prepared and which is particularly close to their hearts.
This Wednesday, the chefs from the ZithaKlinik kitchen team pooled their culinary talents to offer our staff a delicious flammekueche.