Légumes (carottes, navets, haricots verts) taillés en petits dés, cuits à l’anglaise, rafraîchis, égouttés, et généralement assaisonnés de sauce mayonnaise.


A dish of colorful, attractively cut fresh fruits or, less commonly, vegetables, either of which may be raw or cooked. The fruits are customarily either briefly soaked or drizzled with a mixture of SUGAR SYRUP and LIQUEUR. A fruit macédoine is served for dessert, either cold or FLAMBÉED. For a savory macédoine, each vegetable is cooked separately, then artfully arranged together on a plate and dressed with seasoned melted butter. It can be served as a side dish or a first course.

© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Découvrez la video de Laurent Nadiras sur le Centre de Ressources Nationales Hôtellerie Restauration:

[ Tailler en macédoine->