Bruno Loubet’s pot au feu

Bruno Loubet’s pot au feu

Bruno Loubet’s pot au feu

Bruno Loubet’s pot au feu

Brunch Mary

Brunch Mary

A Recipe by Bruno Loubet | FOUR Magazine. ‘At home I like to serve it with a quenelle shaped dollop of Boursin cheese,’ is chef Bruno Loubet’s advice for serving this anytime – breakfast, lunch or dinner – recipe. Pea pancakes

A Recipe by Bruno Loubet | FOUR Magazine. ‘At home I like to serve it with a quenelle shaped dollop of Boursin cheese,’ is chef Bruno Loubet’s advice for serving this anytime – breakfast, lunch or dinner – recipe. Pea pancakes

Taking the ceps, milk caps and field mushrooms he has gathered from the woodland floor, Chef Bruno Loubet  of Grain Store in London creates his delicious mushrooms on toast in an autumnal, al fresco setting. He uses a trio of Maille products: Hazelnut Oil, Balsamic Vinegar Glaze, & Hazelnut, Black Chanterelle, and White Wine Mustard!

Taking the ceps, milk caps and field mushrooms he has gathered from the woodland floor, Chef Bruno Loubet of Grain Store in London creates his delicious mushrooms on toast in an autumnal, al fresco setting. He uses a trio of Maille products: Hazelnut Oil, Balsamic Vinegar Glaze, & Hazelnut, Black Chanterelle, and White Wine Mustard!

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Learn how to to cook Chef Bruno Loubet's ultimate mushrooms on sourdough toast–the perfect brunch recipe for your weekend! #MyMaille

Learn how to to cook Chef Bruno Loubet's ultimate mushrooms on sourdough toast–the perfect brunch recipe for your weekend! #MyMaille

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The list of ingredients here may look long and daunting but I promise you, the recipe is very simple – a one-pot wonder. This recipe was kindly given to me by a great chef – Bruno Loubet – who worked with me for many years. Risking Bruno’s wrath, I made a few changes to the recipe. I hope he will forgive my boldness and see the wisdom of an older man.   This meal, when served as eight portions, provides 359kcal, 9g protein, 46g carbohydrate	(of which 15g sugars), 13g fat (of which 2g…

The list of ingredients here may look long and daunting but I promise you, the recipe is very simple – a one-pot wonder. This recipe was kindly given to me by a great chef – Bruno Loubet – who worked with me for many years. Risking Bruno’s wrath, I made a few changes to the recipe. I hope he will forgive my boldness and see the wisdom of an older man. This meal, when served as eight portions, provides 359kcal, 9g protein, 46g carbohydrate (of which 15g sugars), 13g fat (of which 2g…

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