Recipes to try at home!

Quiche lorraine

Ingredients (for 4 people):

  • Shortcrust pastry
  • Lean smoked bacon
  • 4 eggs
  • 1 bowl of crème fraîche
  • 1 pinch of nutmeg
  • Salt and pepper


  • Line a large pie tin with shortcrust pastry
  • Beat four eggs with crème fraîche (1 bowl) and a pinch of salt, pepper and nutmeg.
  • Add the small pieces of lean smoked bacon, sautéd in butter
  • Pour it all into the pastry
  • Cook in the over for arounf 25 minutes

Pork tenderloin with mirabelle plums

Preparation: 20 minutes

Cooking: 40 minutes

Ingredients (for 6 people):

  • 1 tenderloin of roast pork
  • 750 g. of Metz mirabelle plums
  • 50 g. of butter
  • 2 tablespoons of cognac
  • ½ glass of water
  • 1 tablespoon of caster sugar
  • Salt and pepper

  • Season the pork with salt and pepper
  • Heat the butter in a casserole dish and brown the meat in it
  • Throw away the fat from the cooking
  • Add the rest of the butter and leave it to cook on a low heat, uncovered, for 25 minutes
  • Remove the meat and keep it warm
  • Wash and stone the mirabelle plums
  • Deglaze the casserole dish with the cognac and a bit of water, add the sugar
  • Bring it to the boil, add the mirabelle plums and continue cooking for 5 minutes
  • Cut the meat into thick slices Put them on a plate surrounded by the mirabelle plums and coat it with the sauce

Mirabelle plum tart

Ingredients (for 6 people):

  • 1 shortcrust pastry
  • 750 g. of stoned mirabelle plums
  • 50 g. of butter
  • 100 g. of caster sugar
  • 1 egg

Method :

  • Roll the shortcrust pastry out on a greased baking tray and prick the bottom
  • Arrange the mirabelle plums
  • Melt the butter and the sugar on a low heat
  • Take it off the heat, add the beaten egg
  • Pour on the plums
  • Cook it in the oven on gas mark 5/6 (170°C) for 35 to 45 minutes

Flambéd caramel mirabelle plums


  • Prepare a caramel with the cooking juice from the mirabelle plums and the sugar
  • Add a knob of butter
  • When the caramel lightly browns, add the stoned plums
  • Leave them to coat in the sugar and put the vanilla ice cream on top

Serve immediately and flambé with a good mirabelle liqueur