Savory - Maison Guénard

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Savory

Scallops with Truffle Oil

Scallops with Truffle Oil

13/12/23

Preparation time: 25 mins Cooking time: 20 mins

Mushroom and Truffle Risotto with Truffle Oil

Mushroom and Truffle Risotto with Truffle Oil

23/11/23

Preparation time: 10 mins Cooking time: 25 mins

Beetroot Spaghetti with Thyme, Pumpkin Seeds & Pumpkin Seed oil

Beetroot Spaghetti with Thyme, Pumpkin Seeds & Pumpkin Seed oil

18/10/23

Preparation time: 15 mins

Pizza with Gorgonzola, figs, pears and Guénard Walnut Oil

Pizza with Gorgonzola, figs, pears and Guénard Walnut Oil

23/06/23

Preparation time: 30 mins Cooking time: 15 mins

Beetroot and Radish Carpaccio with French Walnut oil

Beetroot and Radish Carpaccio with French Walnut oil

19/04/23

Preparation: 15 mn

Spaghetti with avocado, mushrooms, fresh spinach and Avocado oil

Spaghetti with avocado, mushrooms, fresh spinach and Avocado oil

03/03/23

Preparation time: 20 mn Cooking time: 8 mn

Roasted pears with Roquefort, honey and walnuts

Roasted pears with Roquefort, honey and walnuts

29/09/22

Preparation: 10 min Cooking time: 25 min

Spring Rolls with Vegetables & Sesame Oil Recipe

Spring Rolls with Vegetables & Sesame Oil Recipe

25/02/22

Rossini Tournedos, Balsamic Sauce and Sweet Potato Puree

Rossini Tournedos, Balsamic Sauce and Sweet Potato Puree

15/12/21

Preparation time: 30 minutes Cooking time: 45 minutes

Pear, Gorgonzola and Honey Pizza Recipe

Pear, Gorgonzola and Honey Pizza Recipe

08/11/21

Preparation time: 10min Cooking time: 15min

Recipe for hazelnut gnocchi:

Recipe for hazelnut gnocchi:

20/10/21

Making: 1h30 Baking: 45mn Rest: 1h

Chef’s Recipe: Confit of Villermain Foie Gras and Rapeseed Oil by Christophe Hay

Chef’s Recipe: Confit of Villermain Foie Gras and Rapeseed Oil by Christophe Hay

22/09/21

Discover this new culinary creation imagined by Chef Christophe Hay for our Rapeseed oil signed by him.

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