Roasted pork ribs with barbeque sauce

Description Marinated pork ribs with barbecue sauce and baked in the oven.

Presentation suggestion Accompanied by fries, crudités or grilled vegetables. Like an American party!

Tasting note The most tender and tender meat of the pig with the rich touch of barbecue sauce.

Formats For large kitchens and hotels.

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Assorted black pepper and fine herbs pâté Ref. 311501

Poultry “on the nest” Ref. 333203

Black pepper pâté in terrine Ref. 310201

Serrano ham pâté Ref. 311606

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Foie’s Cornets

Duck mousse

Ingredients

1 Cuit’s Grand Mere Gusso Duck Foie gras can
50g cream cooked to cook
Brandy
Pepper
Salt
Salted cornets

Preparation

1 Beat the foie with the beater arm at low power so that the foie is not cut by temperature increase and add the brandy.
2 Mix gently with the whipped cream to cook.
3 Season with pepper
4 Meter in pastry bag and reserve in refrigerator until we use it
5 In the refrigerator it becomes thicker, so it is best to take it out one hour before use to warm it to room temperature and to be smoother.

Presentation:
1 Fill the turbinates with the pastry bag
2 Decorate with flowers ……..
3 Arrange in a glass filled with maldon salt, chopped almonds ………..