1345 route de Vaison
La Font d'Estevanas
84290 CAIRANNE
Tel. 04 90 30 82 32
contact@domaine-alary.com

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Hôtel Restaurant Colombet

'Terrine à la Provençale' to enjoy with the Cotes du Rhone Blanc "La Chèvre d'Or" (The Golden Goat)

 Ingredients for 15 persons: 100g tomatoes, 100g zucchinis, 100g big onions, 100g red sweet pepper, 50g garlic, 50g parsley, 10cl Nyons olive oil, 12 eggs, salt and pepper.

Dice all the vegetables. Let them lightly cook in olive oil in this order: onions, red pepper, zucchinis, tomatoes, garlic and parsley. Remove the vegetables from the heat as soon as they have turned brown. Break the eggs and whip them the same way you make an omelette. Put all the vegetables inside. Fill up the terrines with this mixture mixing carefully a last time both eggs and vegetables.

Let it cook for about 35 minutes in an oven at 180°C. After cooking, keep the terrine refrigerated for about 6 hours or more.  To serve cut the terrine in fine slices and serve it with a vinaigrette flavoured with tomatoes. 

   

 

 

 

 A 3-star hotel restaurant we have served for 70 years!

 

Hôtel Restaurant Colombet

 53 Place de la libération

26110 Nyons

Tel 0475260366

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