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For exceptional stays in southern Burgundy, choose our hotel with restaurant in Viré. A journey for your senses will await you at the table of the gourmet restaurant Frédéric Carrion. A pleasant and restful night will be offered to you in one of our 10 charming rooms. Contact us to find out more about our hotel-restaurant in South Burgundy!

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The recipes
The traditional Christmas log
The traditional Christmas log

The traditional Christmas log recipe from the restaurant Frédéric Carrion

Ingredients:

Spoon cookie: 4 egg whites, 125gr of sugar, 80gr of potato starch, 40gr of t55 flour

Brown muslin: 250gr of chestnut paste, 125gr of butter, 25gr of water, 25gr of rum, 150gr of whipped cream

Chocolate icing: 4 egg yolks, 120gr of sugar, 250gr of milk, 250gr of cream, 300gr of 63% chocolate minimum 5 gelatin sheets

Progression:

Make the spoon cookie:

1. Whip the egg whites until stiff with the sugar and incorporate the yolks with a spatula as well as the flour and starch mixture.

2. Spread out on a 1cm thick baking sheet bake at 170 ° for 8 minutes

Make the chestnut cream:

1. Mix the butter and the chestnut, add the water, hot rum and whipped cream mixture to Maryse

Make the icing:

1. Same technique as the custard and pour the cooked cream over the chocolate, whip, put the gelatin then leave to cool.

Assemble the log:

1. Hide the chestnut cream cookie

2. Roll up then place on a rack in the refrigerator and topped with cold icing

3. Return to refrigerator

4. Decorate the log with Christmas subjects, meringue and let your desires do the rest

Good tasting !

If you want to make one of my recipes, in my kitchen, under my direction, a group of 4 or 5 people must be formed and we will then taste these dishes together. Do not hesitate to contact me !

Capon de Bresse AOP
Capon de Bresse AOP

The Bresse capon recipe from the restaurant Frédéric Carrion

Roasted Bresse capon, chartreuse de scorsonère, sweetbreads, black truffle and port juice

Ingredients for 8 people:

1 capon, 400gr of sweetbread, 1 kg of scorsonere, 200gr of poultry fillet, 6 dl of whipping cream, 5 dl of port, salt, pepper, herbs, onions, carrot, garlic, celeriac, ginger, butter

Progression:

Capon

1. Put the capon to roast with 1 onion, 6 cloves of garlic, 2 carrots, 1 celery ball cut into 4, 50gr of ginger, 3 sprigs of thyme then salt and pepper

2. Put everything in a large casserole dish or baking sheet in a very hot oven at 230 °, 30 minutes

3. Reduce the oven to 170 ° or take it out and bake on a fireproof plate for 3 hours.

Chartreuse

1. Take the chartreuse mold which is slightly conical and butter it generously

2. Blanch the sweetbreads for 5 minutes, then take them out and press them between 2 tea towels, leaving a weight of 1 kg on them.

3. Peel the scorsonères and cook them for 15 minutes in a mixture of water, lemon and flour (called a white)

4. Remove them then cut them 5cm long

5. Return to cooking in the cream over very low heat then season well.

6. Slice the sweetbreads 1 cm thick (in a ham machine if possible) and line the mold completely.

7. Make the poultry stuffing in a blender: chop the poultry with salt and incorporate the cream as much.

8. With the stuffing, hide the sweetbreads in the mold and put in the oven for 5 minutes in a double boiler.

9. Drain the scorsonères and place them in the mold, mask other slices of sweetbreads to close the chartreuse.

10. Cook for 35mn

11. Port juice to reduce and lightly whip in butter

12. Add a little chopped truffle

Dressage:

1. Cut the capon

2. Dress with the unmolded chartreuse and make a corolla of black truffle on the chartreuse in a large dish, port juice on the side.

If you want to make one of my recipes, in my kitchen, under my direction, a group of 4 or 5 people must be formed and we will then taste these dishes together. Do not hesitate to contact me !

Good tasting !

Melanosporum black truffle
Melanosporum black truffle

The Melanosporum black truffle recipe from Restaurant Frédéric Carrion

Marbled leeks served lukewarm, scallops with stiffened juice, black truffle juice accompanied by shiitake infused with Paris cream

Recipe for 4 people

Ingredients:

5 leeks, 8 pieces of scallops, 120gr of Moorish trumpet, 80gr of black truffle, 200gr of shiitake, 300gr of Paris mushrooms, 2dl white wine, shallot, thyme, 4dl cream

Preparation:

1. Wash, bundle the leeks together and cook in boiling water for 25 minutes so that they are very cooked.

2. Cool and drain for a long time

3. Wash the trumpets, button mushrooms and shiitake.

4. In a saucepan, put the thinly sliced paris, the minced shallot, the thyme, the white wine, the cream, let infuse for 1 hour.

5. Pass to Chinese and put the raw shiitake then let infuse

Juice:

1. Finely chop the shallot, sweat with the trumpets once cooked

2. Collect the cooking water in a Chinese cheesecloth and whisk in the butter, set aside

3. Chop the trumpets very fine and incorporate in the butter to whisk

4. Add 30gr of chopped truffle, set aside

Preparation: continued

1. Trim the leeks from the green, roll them in a film by pressing them and squeezing out excess water.

2. Cut 4 round slices of leeks

3. Sear the scallops on each side until cooked.

Dressage:

1. Lightly heat the leeks in the oven without the film.

2. On the plates, pour the juice in a circle at the bottom of the plate

3. Arrange the leek slices on top

4. Arrange the scallops underneath with a slice of truffle on each scallop

5. In a small bowl, put the infusion with the shiitake and grated truffle in each bowl.

6. Serve

If you want to make one of my recipes, in my kitchen, under my direction, a group of 4 or 5 people must be formed and we will then taste these dishes together. Do not hesitate to contact me !

Good tasting !

Alba truffle
Alba truffle

The recipe with white truffle from Alba from the restaurant Frédéric Carrion

Pumpkin soup, Cecina chips, watercress vegetable, Paris stuffed baby food and white Alba truffle

Ingredients:

1 piece of pumpkin, 250gr of finely chopped Cecina, 1 bunch of watercress, 500gr of Paris mushrooms, 100gr of chicken fillet, 200gr of cream, 50gr of white truffle

Preparation

1. Peel and empty the pumpkin

2. Cut into regular pieces and steam

3. Mix with 1dL of cream

4. Season and set aside

5. Blanch the watercress in boiling salted water for 3 minutes

6. Refresh, drain, mix, season and set aside

7. Make the poultry stuffing by mixing the poultry and cream, season with salt

8. Empty 3 whole Paris mushrooms per person and cook

9. Slice the Paris mushrooms, cook with the shallot, chop and finely chopped

10. Mix the stuffing and the chopped Paris mushrooms, garnish the Paris mushrooms Steam

11. Spread the cecina on a baking sheet with a sheet of baking paper and place in the oven for 15 minutes at 100 °

Dressage

1. Take a cookie cutter half the size of the plate

2. Place it in the center and run the watercress coulis

3. Arrange the pumpkin soup around the plate

4. Grate the white Alba truffle over the coulis

5. Then arrange the dried cecina and the stuffed bets as you wish.

If you want to make one of my recipes, in my kitchen, under my direction, a group of 4 or 5 people must be formed and we will then taste these dishes together. Do not hesitate to contact me !

Good tasting.

The winter truffle
The winter truffle

The winter truffle recipe from Restaurant Frédéric Carrion

Calamari cannelloni with truffle accompanied by truffle celerisotto

Recipe for 4 people

Ingredients:

4 pieces of squid of 400gr, 1 carrot, 8 Paris mushrooms, 1 celery ball, 1 celery stalk, black olives, 1 shallot, 1 onion, 1 clove of garlic, 1 bouquet garni, 1 tbsp of tomato paste , 3 dl cooking armagnac, 3 dl white wine, 200gr of butter, 100gr of truffle

Preparation:

1. Clean the squid, open to lay them flat

2. Cut each squid in the shape of a rectangle and split in thickness

3. Recover the starts to make the American

American sauce

1. Sear the starts and trimmings of squid in olive oil

2. Add the chopped onions, carrot, garlic clove, Parisian pied de paris, tomato concentrate

3. Sweat and wet with armagnac, white wine, bouquet garni and water up to

4. Season with salt and pepper

5. Cook for 1h30 on low heat after boiling and pass through the Chinese

Squid stuffing

1. In an airtight container, add the brunoise de paris, shallots, carrots, celery and black kalamata olives.

2. Quickly cook the shallots, carrots and celery in the steamer

3. 3/4 of the way through the cooking time, add the Paris mushrooms and the olives

4. Book

5. Garnish the squid rectangles with the stuffing rolled in film and steam for 1h30

Celerisotto

1. With the celery ball, cut into brunoise of 5 square millimeters

2. Cook with 50gr of butter, salt, add water to the height then cover

3. Book

Truffle

1. Roughly chop 50gr of truffle and cut 16 slices of truffle

Dressage:

1. Cover half of the plate with American sauce

2. With a cookie cutter 4 cm in diameter and high, place the celerisotto inside.

3. Place the cannelloni on the sauce and the truffle slices on the shell-style cannelloni

If you want to make one of my recipes, in my kitchen, under my direction, a group of 4 or 5 people must be formed and we will then taste these dishes together. Do not hesitate to contact me !

Good tasting !

Bresse chicken
Bresse chicken

The chicken recipe from Restaurant Frédéric Carrion

Bresse poultry garnished with fine stuffing with fresh herbs (sweet pepper coulis, sweet Cévennes onions with truffles)

Ingredients for 4 persons

1 Bresse chicken

200gr of dried bread crumbs

1 bunch of chervil, tarragon, flat-leaf parsley

1 fillet of poultry, 100gr of cream

4 sweet onions

2 red peppers

3 l of poultry broth

1 black truffle

4 slices of black pork bacon

1 branch of herbs (thyme) 2 cloves, 1 slice of fresh ginger, 1/2 teaspoon of dried coriander

2 pieces of fennel, 1 carrot, coriander (a few leaves)

Elaboration

1. By his butcher, prepare the poultry (gutted, boneless from the inside)

Stuffed fine

1. Dry the mixed breadcrumbs

2. Remove the leaves from the fresh herbs

3. Coarsely chop and mix with the bread crumbs

4. In a food processor, mix the chicken fillet with a pinch of salt and incorporate the cream

5. Remove and mix with the breadcrumbs

6. Season and garnish the poultry

7. Roll the poultry in a tea towel and poach in the consommé for one hour at about 85 °

Sweet pepper coulis

1. Cook the peppers after having emptied them in the poultry broth 30mn

2. Mix and add 50gr butter

3. Switch to Chinese book

Sweet onions

1. Cook for 45 minutes at 140 ° in baking paper the peeled and whole onions with a knob of butter

2. Cut in 4, each petal incorporate them with thin slices of bacon, truffle and reconstitute

Fennel

1. Cook the bulbs cut in 2, 30mn in boiling water with the carrots

2. Drain, mix and season with coriander and salt

Dressage:

1. Cut the poultry into round slices as for a roast, polish it with a brush of melted butter

2. Arrange on the side of the plate

3. On the other side, cover with coulis and place the sweet onion quarters

4. Serve the fennel puree separately.

Wine suggestions:

Puligny Montrachet 1er cru Les Folatieres 2011

Mercurey blanc 2017 Chateau de Chamirey

Volnay rouge 1er cru les Caillerets domaine la shoot d'or

Auxey Duresses red 2016 comte Armand

If you want to make one of my recipes, in my kitchen, under my direction, a group of 4 or 5 people must be formed and we will then taste these dishes together. Do not hesitate to contact me !

Good tasting !

Gluten-free cakes
Gluten-free cakes

The gluten-free cake recipe from Restaurant Frédéric Carrion

Moist chocolate andoa biscuit from Peru, organic gluten-free, served with its white 100% arabica coffee sauce

Ingredients for 6 people:

380gr of chocolate

4 egg yolks

350gr egg whites

50gr potato starch

70gr melted butter

Ingredients white coffee sauce:

200gr of white chocolate

200gr of 35% liquid cream

200gr of water

200gr of coffee beans

Recipe progress:

1. Melt chocolate and butter together

2. Whip the egg whites

3. Incorporate the yolks and cornstarch into the whipped egg whites and the chocolate mixture

4. The mixture should be done delicately à la Maryse

5. Bake in a pan 15 minutes at 180 degrees

White coffee sauce:

1. Infuse the cream and coffee beans in the refrigerator for 24 hours.

2. Melt white chocolate and water together

3. Pass the cream through a Chinese to the maximum and mix with the melted white chocolate

4. Serve on the side

Decoration:

1. You can with 70% almond paste

2. Spread the marzipan and roast on a baking sheet

3. Let it be like a parchment and put on the plate

If you want to make one of my recipes, in my kitchen, under my direction, a group of 4 or 5 people must be formed and we will then taste these dishes together. Do not hesitate to contact me !

Good tasting !

The summer truffle
The summer truffle

The summer truffle recipe from Restaurant Frédéric Carrion

Vegetable plants with the scent of summer truffles

Vegetarian recipe for 4 people

Ingredients:

4 eggplants, 4 Marmande tomatoes, 200gr pitted black olives,

2 lettuce hearts, 8 small new potatoes, 4 young leeks, 2 red peppers, 4 beautiful truffles, 200gr of parmesan, basil

Preparation:

1. Roast the eggplant in the oven in olive oil for 25 minutes at 180 degrees, empty after cooking and roughly chop with a knife

2. Peeled tomato, crushed and baked with 1 onion, 1 clove of garlic, 1 sprig of thyme 1 hour at 150 degrees, set aside

3. Mix the olives, add a spoon of balsamic vinegar and 3 spoons of olive oil, set aside

4. Cook the potatoes and leeks in the English style, set aside

5. Grill the red peppers to remove the skin and cut a fine brunoise, set aside

6. Wash the lettuce hearts

7. Fry 4 large basil leaves

8. Mix the eggplants and tomatoes then flavor with small basil leaves.

9. Grate the Parmesan on a baking sheet and cook at 200 degrees for 8 minutes

Dressage:

1. Pour the black olive mixture in a circle on the plate then

2. Take a circle 6 cm in diameter by 4 cm high and incorporate the eggplant tomato mixture inside.

3. Arrange the leek around the circle

4. Season the lettuce heart with the pepper and olive oil arranged harmoniously

5. Finish with the potatoes just seared in the pan, season well then put on the olive juice.

6. After rapping the truffle, place it on the aubergine in a corolla then place the parmesan tile.

If you want to make one of my recipes, in my kitchen, under my direction, a group of 4 or 5 people must be formed and we will then taste these dishes together. Do not hesitate to contact me !

Good tasting.

Poularde de Bresse AOC
Poularde de Bresse AOC

The chicken recipe from Restaurant Frédéric Carrion

Bourgeois roasted Bresse chicken (candied kumquats, grilled leeks with eggplant)

Ingredients for 4 persons

1 tapered Bresse chicken weighing 1,800 kg

Cooking garnish: 1 carrot, 1 onion, 3 cloves of garlic, 1/4 ball of celery, 1 sprig of thyme

Accompaniment: 2 leeks, 8 pieces of kumquats, 2 eggplants, 4 almond potatoes

Recipe progress:

1. Empty, flambé, clamp the chicken (otherwise you can ask your butcher)

2. In a casserole dish, heat the butter and season the chicken inside with coarse sea salt.

3. Place it in the foamy butter so that it browns gently 5 to 6 minutes

4. Incorporate the peeled and cut into large peasant cooking garnish

5. Bake 45 minutes at 210 degrees, basting very regularly

Support:

1. Confine the kumquats cut in 2 (the fruit crosswise)

2. Make a syrup with 250cl of water, and 125g of sugar

3. Cook over low heat 20 minutes

4. Cut the eggplant squares in half, bake in the oven with olive oil

5. Once cooked, empty the eggplant, keep the skin

6. Wash the leeks, bundle them and cook in salted water for 25mn

7. Drain and cut 4cm sections

8. Take eggplant skins of the same size to wrap the leeks and then grill.

9. Peel the potatoes, cut into thin strips and brush well with melted butter.

10. Make rosettes of several thicknesses, season and flavor with thyme

11. Roast in the oven for 15 minutes at 210 degrees

12. Reserve the eggplant pulp, chop, season and add a touch of balsamic vinegar

Dressage:

1. Cut the chicken into 4 or 8, place a little eggplant pulp at the top of the plate

2. Place the grilled leeks on top, take the rosette at the bottom of the plate and put the chicken on top

3. Pour in a little cooking juice and the kumquats

Wine suggestions:

Puligny Montrachet 1er cru Les Folatieres 2011

Mercurey blanc 2017 Chateau de Chamirey

Volnay rouge 1er cru les Caillerets domaine la shoot d'or

Auxey Duresses red 2016 comte Armand

If you want to make one of my recipes, in my kitchen, under my direction, a group of 4 or 5 people must be formed and we will then taste these dishes together. Do not hesitate to contact me !

Good tasting !