Blog of the Terrasse

Tips & Tricks, Ballads around ...

Mousseline of Celery with Blackcurrant

  • 250 g celery root
  • 1/2 L of fresh cream
  • Blackcurrant jelly

 Cook the celery rave in milk. Drain, mix and cool. Fill the cream with whipped cream. Mix and season. Put in verines using a socket pocket. The Chef did not report the number of pots!


Hôtel-Restaurant La Terrasse

Le Bourg Marnand

69240 Thizy-les-Bourgs

See the map

opening time

The restaurant is open every day except Sunday evenings and Mondays.

The hotel is open every day except Sunday evening.

The restaurant and the hotel are open every day in summer! (from the end of June to the beginning of September)

Contact us

Eliane and Francis Arnette

Teléphone : +33 4 74 64 19 22