15 chefs in the Oise department revisit Great War recipes
For the centenary celebration of the Great War, 15 chefs revisit recipes of the era with “Menus 14-18”
Prepared with products typically consumed at the turn of the century such as bread, biscuits, rabbit and corned-beef, these menus were created thanks to the historian Jean-Yves Bonnard, who, with chefs from the Oise, studied the culinary customs of the French in the early 20th century.
At the Etangs de l’Abbaye in Longueil-Sainte-Marie, for example, the chef Mathieu Panier is offering a potato soup, followed by a ration of sardines in tomato confit as a starter, cucumber slices with mustard from Meaux and a “bayonet” made of grains. The plate will take the form of soldiers’ grub with poached pheasant, and a dessert called “Verdun’s bomb and caramel grenade with slivered nuts”.
You won’t want to miss out on this culinary trip back in time!
Menu prices are between €18 and €49. Menus will be available until 2018 for commemorations of the Great War Centenary.
Participating restaurants include:
- The Coin des Coutumes in Allonne, with the chef Frédéric Louvert
- The Tire Bouchon in Rémy
- The Hôtel du Nord in Compiègne, with the chef Corinne Berger
- The Moulin des Forges in Saint-Omer-en-Chaussée, with the chef Jean Boitel
- The Soleil & la Lune in Sempigny
- The Accordailles in Compiègne, with the chef Françoise Le Bris
- The Hostellerie in Royal-Lieu à Compiègne, with the chef Eric Ropital
- The Sol'fé in Compiègne, with the chef Sylvain Benutti
- The Auberge de Fontaine in Fontaine-Chaalis, with the chef Jacques Campion
- The Chalet du Lac in Pierrefonds, with the chef Sébastien Donne
- The Ferme de Vaux in Creil, with the chef Fédéric Joly
- The Saint Eloi in Noyon, with the chef Médard Carre