La Farandole

Gastronomic

Mediterranean

What to expect

An epurated interior design that allows you to take in the beauty outside. The chef-owner’s passion is obvious and the cooking is refined and authentic, with bold flavours and a touch of unexpected.

Specialty

  • Foie gras au torchon
  • Crème brulée

Chef

Yann Dupont

Chef's Recipe

Crème Brulée

  • 500ml double cream
  • 1 vanilla pod
  • 100g caster sugar (plus extra for the topping)
  • 6 free-range egg yolks
  1. Preheat the oven.
  2. Pour the cream into a saucepan. Add vanilla.
  3. Bring the cream to boiling point, reduce the heat and simmer for five minutes.
  4. Beat the sugar and egg yolks together in a large heatproof bowl.
  5. Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened.
  6. Strain the mixture through a fine sieve into a large jug, and fill six ramekins to about two-thirds full.
  7. Place the ramekins into a large roasting tray and pour in hot water to come halfway up their outsides.
  8. Place the tray onto the centre shelf of the oven and bake for 40-45 minutes.
  9. Remove the ramekins from the water and set aside to cool to room temperature.
  10. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs’ blow-torch.

Wine Pairing Advice

Moscato d’Asti for its richness in fruity aromas.

Go there

  • R. do Ouro 151