Bon Appetit at Le Rendez-vous

The chef introduces MK to one of the specialties: Poached egg

Recipe for four people:4 eggs0.5 deciliters white wine vinegar300 grams fresh spinach leaves240 grams full cream50 grams Parmesan10-20 grams Perigord truffleOlive oil, salt, pepper Wash the spinach and blanch briefly in well-salted water, cool immediately in ice water. Make the sauce with the cream and Parmesan, season with salt and pepper. Slice the truffle, chop the pieces and add to the sauce. Dress the spinach leaves with olive oil and season to taste. Poach the eggs in a liter of water and the white wine vinegar. Make sure that it does not boil, just simmer. When the egg whites are firm, place the eggs in salted water at 70 degrees Celsius and leave to stand. Arrange the spinach leaves into bases, place an egg on each, top with the sauce and finally grate the truffle over the top. Bon appetit! >>>click here for the website>>>Ruedi Alder is head chef at Le Rendez-vous restaurant.