Chef Steph’ has come up with a typical Beaujolais recipe that can be cooked in your tent or caravan: caviar de la Croix rousse.<\/p>\n\n\n\n
Ingr\u00e9dients : 2 oignons, 40 cl de vin blanc, 300g. de lentilles, 1 gousse d’ail, 1 bouquet garni, 40 gr de beurre, 100 gr de lardons. <\/em><\/p>\n\n\n\n 1 Soak the lentils for one hour in a bowl of warm water. Chef Steph’ has come up with a typical Beaujolais recipe that can be cooked in your tent or caravan: caviar de la Croix rousse. Ingr\u00e9dients : 2 oignons, 40 cl de vin blanc, 300g. de lentilles, 1 gousse d’ail, 1 bouquet garni, 40 gr de beurre, 100 gr de lardons. 1 Soak the lentils for one hour in a bowl…<\/p>\n","protected":false},"author":1,"featured_media":13618,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[963,975],"tags":[],"class_list":["post-13619","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-food-wine","category-recipes","post_format-post-format-video"],"yoast_head":"\n
2 Drain the lentils.
3 Peel and chop the onions.
4 Finely chop the garlic clove.
5 Melt half the butter in a saucepan over a low heat.
6 Pour the onions and garlic into the pan, still over a low heat, and leave to cook for two or three minutes.
7 Pour the lentils into the pan.
8 Add the bouquet garni.
9 Moisten with the 40 cl of white wine and a glass of water.
10 Stir, cover and bring to the boil.
11 Once boiling, reduce the heat and simmer for 40 minutes.
12 Drain the lentils.
13 Melt the remaining butter over a low heat.
14 Brown the bacon.
15 Season the lentils with a vinaigrette.
16 Pour the bacon over the salad.
Enjoy your meal<\/p>\n","protected":false},"excerpt":{"rendered":"