It is in Troinex, in the heart of the Geneva countryside that Chef Serge Labrosse has installed his warm and gourmet cuisine. A moment of happiness guaranteed in this elegant bistro with a friendly atmosphere, where the perfect balance between tradition and modernity reigns. It is also in the plate that one finds the balance, undoubtedly thanks to the culinary heritage of the Burgundian origins of the Chef, associated with a creativity without limit. At La Chaumière, we enjoy tasting dishes that honor exceptional local products with local collaborations, an authentic cuisine with a delicate presentation that has been awarded a star in the Michelin guide and rated 15/20 by Gault et Millau.
This cooking enthusiast has also developed the Atelier By Serge Labrosse, cooking classes guided by great professionals to improve on various themes.
French toast with herbs and will
Serves 4
French toast
- 125g of cream
- 125g of milk
- Thyme, sage, garlic, salt and pepper
- 250g of dry bread
- 50g of flour
Smoked and fresh féra
- 125g of fresh féra
- 125g of smoked féra – 50g of butter
- 50g of cream
- Lemon, salt and pepper – Espelette pepper
- Flower of salt
Seasoning
- Plain yogurt
- Lemon
- Redcurrant jelly
- Currants
- Lemon gel (lemon juice, jelly to make yourself with gelatin)
- Lemon zest
- Croutons
- Pansy flower
- Flower of salt
- Salt and pepper
Procedure:
French toast
- Infuser le lait avec l’ail, le thym et la sauge
- Monter à ébullition
- Passer au chinois et verser le lait chaud sur le pain, puis ajouter la farine. Mélanger pour obtenir une pâte. Mouler dans un cadre et mettre au congélateur (jusqu’à complète congélation, environ 35 mins). Sortir du congélateur, laisser 10mins à l’air libre et tailler des batônnets d’environ 10 cm de longueur et 0.5 cm de largeur.
Fresh féra
- Cut strips of 10 cm long and 0.5 cm wide, season with fleur de sel, Espelette pepper and olive oil. Set aside.
Smoked féra
- Steam the féra (approx. 2-3 mins)
- Crumble in the butter and cream, add lemon juice and season. Set aside in a cool place and cut into sticks of 10 cm length and 0.5 cm width.
Dressage
- Alternate French toast, fresh and smoked salmon.
- Top with dots of sour cream, lemon gel and red currant jelly.
- Add croutons and flower petals for decoration.
- Finish with a grating of lemon zest and a drizzle of olive oil and a pinch of fleur de sel.
Restaurant La Chaumière
16, Chemin de la Fondelle
1256 Troinex
Phone number : +41 22 784 30 66
Mail : info@lachaumiere.ch
