Recipe by Pascale Alric, head chef at the "L’Adagio" restaurant
An exceptional place for fine dining in a tasteful atmosphere.
3 quai du Commandant Méric - Le Grau d’Agde
Phone : 04 67 21 13 00 - Website

Preparation : 1h   Cooking : 10 min   Number of persons : 4
Ingredients :
- 2 veal medallions
- 2 courgettes
- 2 eggplants
- 4 tomatoes
- 3 eggs
- 100 gr of flour
- 100 gr of grated gruyère cheese
- 1 cup of milk
- 1 cup of sunflower oil
- 10 gr of yeast
- 50 gr of chopped black olives

Tians : bake the slices of eggplant, courgette and tomato in some olive oil. Season with thyme, pepper and salt. Arrange the vegetables in different layers.
Cake : mix all the other ingredients in a large bowl. Place in a buttered cake tin and bake for 10 minutes at 180°C.

Finally, bake the medallions (the meat should remain pink inside) and reheat the tians and the cake in the oven at 80/100 °C.

Enjoy !

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