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Our spiced syrup
In 1980, Jean Mérilleau, chef at Le Moulin de Chaméron Bannegon at the heart of Berry, invented the syrup with spices
Inspired by the variety of spices that are found in the stalls of the Province of Berry at the time of Jacques Coeur, High Silversmith of the King of France, Charles VII.
Composed of more than twenty items: spices, extracts of flowers, fruit essences, herbs ... syrup with spices attracted by its originality and power.
The Mystery of a clever mix adds to the delicacy of flavor and provides new and subtle flavors.
Syrup without alcohol. |
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The recipe ideas of Moulin de Chaméron
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Drinks |
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Champagne with aromatics
2cl syrup flavoring
1 flute of Champagne |
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Sparkling with aromatics
2cl syrup flavoring
1 flute of sparkling |
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Kir spiced
2cl syrup flavoring
1 cup wine (white) |
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Beer with spices
2cl syrup flavoring
1 beer |
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Chocolate Mousse |
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INGREDIENTS
4 egg whites + 30g sugar
130g dark chocolate
3 egg yolks
60g butter
15g syrup flavoring |
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PREPARATION
Melt chocolate in double boiler, remove from heat add butter
Then add the egg yolks and syrup with spices
(Do not mix hot)
Beat the egg whites
Mix gently white chocolate |
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Lentils with herbs |
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INGREDIENTS
250g lentils
1 onion
2 carrots
1 tablespoon goose fat
20g syrup flavoring |
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PREPARATION
Cut the onions and carrots, diced
Sauté onions and carrots in the fat goose
Add lentils
The fry with vegetables and then add water
Bake 20 minutes
Add the spiced syrup
Serve |
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Foie gras poached in red wine flavored with spices |
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INGREDIENTS
75cl Red wine
1 foie gras from 500 to 600g
100g spiced syrup
4 sheets of gelatin
salt pepper |
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PREPARATION
Place the foie gras in cold water with iune handful of salt overnight
Boil the red wine
Once boiled, add 100g spiced syrup
Season the liver, plunging the whole liver in the wine temperature to a maximum 80 °C
Cook 5 to 6 min
Drain the foie gras gently for 15 min
Roll the foie gras in plastic wrap
Allow 2 days in refrigerator
Degrease the cooking, to reduce to the value of a glass, add 4 sheets of gelatin soaked in cold water
Arrange on plate, add the wine jelly and toasted bread |
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Strawberries sauteed with herbs, spices to chanyilly |
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INGREDIENTS
Chantilly :
250g double cream, 30g icing sugar, 20g of syrup flavoring
Toppings :
100g of strawberries per person |
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PREPARATION
Chantilly :
Whip cream, add sugar syrup and spices
Toppings :
Sprinkle the poêle the icing sugar
Add the strawberries into quarters, sauté 1 to 2 min
Drizzle the strawberry syrup with spices
Remove
Put strawberries in a bowl and decorate them with whipped cream
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Gingerbread syrup flavoring |
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INGREDIENTS
30g yeast (backing)
120g of milk ... 300g honey
50g of sugar ... 4 eggs
250g flour ... 20g syrup flavoring |
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PREPARATION
Mix all ingredients
Butter the molds and flour
Divide mixture into two molds
Bake at 180 °C for 20 minutes |
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