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Sandwich "Toasté Mignon"

Sandwich "Toasté Mignon"

Master Sandwich 2014 by Brioche Dorée is over. Our "Toasté Mignon" ranked second place. Here are some articles about it: on, official facebook page of La Brioche dorée, on B.R.A Tendance restauration and on our facebook page.


- Ciabatta bread

- Softened butter

- Chives

- Mushrooms

- Filet mignon

- Red onion

- Parmesan

- Oyster sauce

- Garlic powder

- Smoked paprika






- Marinate the filets mignon with oil, oyster sauce, smoked paprika, garlic, salt and pepper.

- Brown the filet mignon in a pan, then finish cooking in oven for 10 minutes at 200°C. Then sit aside for 20 minutes.

- Let soften the butter at room temperature, cut chives into small rolls and mix with the butter and a pinch of salt.

- Stir-fry the mushroons in a pan with oil, add a little bit of butter at the end and parsley and garlic.

- Cut onions into stripes.

- Start with the butter, then the mushrooms, the meat, the red onions and finally parmesan.

- Toast a few minutes to melt the butter and the parmesan.

Toasts with onion cream and raw ham

Toasts with onion cream and raw ham

Creamy pumpkin veloute

Creamy pumpkin veloute