Gastronomy, leisure… Every Sunday, the editorial staff of Europe 1 meets and goes around the table for you to stock up on ideas for outings, with family or friends.
It's the Great Escape, we're setting off this morning.
I will take you to an island which is home to the largest lighthouse in Europe, 82.50 meters, and which has a nice surprise in store for you!
Do you already have an idea of where this lighthouse can be located, knowing that the largest concentration of lighthouses is in Brittany?
It sits in “La terre du bout”: Finistère.
It is the lighthouse of Ile Vierge, in Plouguermeau, a good kilometer from the coast.
But this lighthouse, it is not alone on the island.
There is another, all 2 Listed as Historical Monuments.
The second, the little lighthouse.
43 meters high tt the same, it is the old lighthouse of the keepers.
They were 75 to follow one another until 2010 and today it is yours: it is an ecogite!
But in its "juice"?
The soul of the place has been preserved.
But the cottage is entirely eco-responsible.
Photovoltaic panels, wind turbines, etc.
It has been beautifully restored by stonemasons, fine ironworkers and carpenters.
Here is the result after 3 years of work.
Listen to Gaïde Leneil from the office of the abers.
Spacious and bright.
We could put our studio there!
"There are beautiful stone vaults, plastered with lime. The tiled floors have been removed so that we can find the beautiful original granite slabs. It is a beautiful space of 150 square meters where the sea s' invites to all windows ", explains Gaïde Leneil.
And we go by boat I imagine?
Yes and once on the island, you are in a protected natural area.
The seabirds are in full nesting besides at this moment in the middle of the cut rocks, the aerodynamic lawns, these very dense lawns like very soft cushions, maritime armeria which form pink clouds.
And then no anguish if it rains, you have books and board games available in the cottage.
Reservations have just opened.
350 euros per night for a maximum of 10 people, on the site www.abers-tourisme.com.
So sleeping in both a historic monument and a superb lighthouse rehabilitated as an ecogite, we don't hesitate, we go for it.
Marion Sauveur, this Sunday, we are roasting!
By cooking the traditional British Sunday dish: the sunday roast, the Sunday roast.
Across the Channel, it's an institution… which dates back to the 18th century when Yorkshire families left meat in the oven before going to Sunday mass.
And when they returned, the meal was ready.
Today, we taste this roast every Sunday… it's an important and festive moment… at home and in all pubs.
How do you make a Sunday Roast?
It is traditionally a roast beef, served with its sauce, vegetables and a savory pudding.
The piece of beef should remain at room temperature for an hour or two before being placed in the oven.
We start by making incisions in the roast with a knife, to insert strips of garlic, before brushing it whole with olive oil.
Ingredients
For the roast
1 roast beef of 1kg (tender piece, like the tenderness)
3-4 cloves of garlic
1 tablespoon of olive oil
Pepper and salt
For the Yorkshire puddings
2 large eggs
100g of flour
100 ml milk
For the Gravy sauce
The cooking juices from the roast
1/2 glass of red wine or port
500 ml of meat or vegetable broth
1 tablespoon of cold butter, cut into small cubes
While the oven is heating: brush the molds with vegetable oil for the pudding… before placing the molds in the oven, so that the oil is hot, along with the roast.
And we make Yorkshire puddings… a kind of salted brioche by mixing eggs, flour and milk.
Halfway through the roast, put the puddings in the oven.
The ideal would be to prepare the meat on a spit ... and place the pudding underneath. The meat juice will drip on the pudding… and will give it a delicious flavor. Bake the roast in a hot oven (220 degrees) for 30 minutes, for rare cooking). Brush the molds for the pudding… before putting them in the oven, so that the oil is hot. When finished cooking, cover the roast with aluminum foil, and let stand 5-10 minutes.
Meanwhile, make the sauce by collecting the juice from the roast and the pieces that have stuck to the dish.
Heat over high heat until the juice begins to bubble.
Deglaze with the wine, and scrape the bottom of the pan with a wooden spatula.
Let reduce, before adding the broth while stirring, before reducing again.
When the sauce is reduced, add the butter in small pieces.
When it is melted and fully incorporated into the sauce, turn off the heat.
Cut the roast into thin slices and serve topped with this gravy sauce and accompanied by vegetables and its Yorkshire pudding.
Another idea for a roast?
2nd recipe: an Orloff roast
We are leaving England for France, with this roast traditionally made with veal.
But you can also use pork or turkey.
This recipe would have been invented for Prince Orloff, Russian Ambassador to France ... hence its name.
Originally, the roast was braised in wine, before being sliced, stuffed with mushroom and onion sauce and topped with Mornay sauce (an egg and cheese béchamel) and grilled cheese.
Ingredients
1.2 kg roast veal in fillet or walnut
100 g county
10 slices smoked bacon thinly sliced
2 onions
25 cl of broth or water
salt and pepper
I offer you a more contemporary version of this Orloff roast.
A roast veal, where we will cut crosswise… every 1.5cm… without going all the way.
We will garnish between each slice of Comté meat and slices of bacon.
We reconstitute the roast and add all around the bacon, before stringing it ... All you have to do is sear it on each side in a casserole dish, before setting it aside.
And sauté a few onions in butter.
Return the roast, with a background of water (or broth) and place in the oven for 45 minutes to 1 hour (180 degrees) depending on the size.
You have to water it well during cooking to keep it soft and juicy.
The cheese will melt and with the bacon, they will feed the meat to make it very soft.
What if we don't want to cook?
Take a walk in the market, at your delicatessen or your butcher ... he will offer you a roast just to heat up or a roast chicken just well grilled.
In Paris, the restaurant of the Nolinski hotel offers Sunday Roast to take away or delivery every Sunday.
The Michelin-starred Chef Philip Chronopoulos offers a complete menu with a starter, a main course and a dessert for 4 people (180 euros).
On the menu this Sunday: a Bagna Cauda, a potato Fougasse, a roasted saddle of lamb with spring vegetables and basil and a rhubarb crumble - vanilla yogurt.
In the Douze gourmet hall in Paris… Chef Pablo Jacob will offer beautiful pieces of roast meat, fish or vegetables when his terrace opens (between 30 and 40 euros).
At Paradou in the Bouches du Rhône, you can order a Sunday beef wellington to take away at BEC (€ 50 per person), it is served with a truffle puree and its gravy.
The cooking is done at home.
At Sources de Cheverny, in Loir-et-Cher, when the restaurant reopens: you can taste a "King rose de Touraine" pork breast confit with smoked paprika, sand carrots.