Séverine and Éric Laghi

Portrait of chef Éric Laghi and his wife Séverine

Éric Laghi is a chef devoted to his art and passionate about top-quality fine foods such as oils, vinegars, smoked hams, AOC cheeses, free-range snails, Charolais meat and black truffle.
He makes it a point of honour to recreate traditional recipes with their flavours of the past.
Éric excels in reproducing traditional classic dishes in keeping with the famous culinary guide written by Auguste Escoffier, of whom he is one of the international Disciples.

Séverine, his wife, also an alumnus of the prestigious Alexandre Dumas hospitality school in Strasbourg, will be delighted to welcome you to the restaurant created by her parents 30 years ago, which she has given a contemporary makeover.
Her guests' satisfaction is very close to her heart, and she is always there to welcome them; should she be absent, her mother takes over this role.

A third generation is waiting in the wings, as the couple's children, Ludovic and Hélène, follow in their parents' footsteps.

Au Vieux Moulin Restaurant

Chef's gourmet recipe

Recipe for "Matelote au Riesling"
Member of the "Association de la Route de la Matelote"

This recipe, put forward by Éric Laghi, came second in a competition to find the best matelote dish in Alsace on 19 April 2010.

Ingredients for 10 people

  • 2 eels
  • 1 pike
  • 1 pike perch
  • 1 carp
  • 1 trout
  • 200g puff pastry
  • 1 kg of Alsatian noodles (1 egg for 100 g flour)
  • 4 carrots and 2 leeks cut into strips the same width as the noodles and blanched
  • 1 l of Riesling
  • 10 "turned" mushrooms, glazed with butter, fish stock, lemon juice, salt and pepper
  • 10 spring onions, glazed with butter, fish stock, salt and pepper
  • 10 gutted crayfish

Preparation of the fish

Eel:
Skin, fillet and remove all bones.

Put the finest pieces of fillet to one side.
Mix the rest with cream, egg, butter, salt and pepper, and then strain.
Put the fillets (without bones) onto a sheet of cling film and spread with the filling.
Roll into a sausage shape with the cling film and make a knot on either side.

Pike:
Remove the fillets, mix them with butter, cream, egg, salt and white pepper, and then strain

Pike perch:
Scale, fillet and remove the bones.
Cut into pieces across the back and fry them skin-down until golden in clarified butter.

Carp:

Scale, fillet and remove the bones.
Cut into portions.

Trout:

Fillet and remove bones and skin.

Cut into portions and tie into steaks.

Cooking

Make fish stock by mixing the fish bones, onions, carrots, leeks, 1 clove of garlic, thyme and bay leaves.
Prepare the pasta dough and leave to prove in the fridge for 30 minutes.
Cook the pastry fleuron in the shape of a fishing net.
Cut the mushrooms, and slice the onions, including the green tips.

To make the sauce: reduce the Riesling by half, add the cream and fish stock and thicken with a cooled white roux by whisking. Check the seasoning, sieve and then keep warm.

Make and cook the pasta, as well as the mushrooms and onions.
Poach the crayfish in the fish stock.
Poach the fish in the fish stock starting with the eel sausages, the pike quenelles, then the carp, the pike perch and finally the trout.

Heat up the pasta mixed with the vegetable strips and put on a plate (or large dish).
Add the five fish, onions and mushrooms, pour over the sauce and then place the crayfish and the pastry fleuron on top.