Our Recipes

Cut the cabbage into julienne. Sauté the chopped garlic cloves in a little olive oil, add the cabbage and let it cook for about 5 minutes.

Pour the rice and add the stock as it is absorbed by the rice. Meanwhile, heat a non-stick pan with a dash of olive oil.

Straw the eggs, one at a time and season them with salt and pepper.

Divide the rice between the plates, place the eggs on top, sprinkle with herbs and serve.