For this issue’s recipe we are stepping out of Chef Stéphane Décotterd’s signature restaurant and into Le Bistro, for a dish that’s a little simpler to make but still utterly delicious.

“I like the idea of serving a simple, heartfelt cuisine, just as you would do to treat your family and friends.”
– Stéphane Décotterd

Although it’s his signature restaurant that provides the headline act of Maison Décotterd, the bistro that shares the space on Glion campus is also very dear to the chef’s heart.

“Creating variations of my own cuisine in the spirit of a beautiful brasserie is an old dream of mine,” he says.

And for diners – especially those able to secure the stunning window tables shown in our main picture – Le Bistro offers the same sensational views that make Maison Décotterd a feast for the eyes as well as the palate.

With all that in mind, we thought it was high time to put the bistro menu in our spotlight. And Stéphane was kind enough to share this recipe for oxtail cannelloni served on a bed of creamy mushroom sauce.

He notes, “This is a simple dish that is perfect for reusing leftovers from a roast, stew or pot-au-feu. In this recipe, I serve the cannelloni with a mushroom cream, but a fresh tomato coulis would do just as well in summer!”

To discover more about Le Bistro, and to book a table, visit the website

Recipe (4 servings)

Cannelloni filling (for about 12 cannelloni):

– 350g cooked beef (roast, boiled beef, stew)
– 125g raw beef (stew)
– 30g beaten egg (½ egg)
– 50g finely chopped onion
– ½ chopped garlic clove
– 25g chopped flat-leaf parsley
– 5g chopped thyme
– Salt and freshly ground pepper

Put a small knob of butter in a saucepan with the chopped onion and garlic. Allow to sweat, cover and stew for a few moments (the onion should be cooked through).

Allow to cool. Using a meat mincer, mince the raw and cooked beef. Add the onion/garlic mixture and herbs. Season to taste and put in a piping bag.

Cannelloni dough:

– 200g flour
– 1 whole egg
– 3 egg yolks
– 1 pinch of salt

Mix the flour and salt with the whole egg and egg yolks and knead to form a soft dough. Wrap in food-grade paper and leave to rest for 1 hour in the fridge.

Assembling the cannelloni (70g of filling per cannelloni):

Cut the cannelloni dough into 4 portions. Roll out each portion thinly using a pasta machine (laminator) to obtain 4 ribbons. Cut into 11cm squares (about 15 squares depending on thickness).

Pre-cook the fresh pasta in a large pan of salted water (2 minutes is enough), then drain on a tea towel. Spread the filling over the bottom part of the squares and roll them into cannelloni, pressing down firmly from the start. Place the cannelloni in a buttered baking dish and drizzle with some beef stock. Cover with aluminum foil and bake for 30 minutes in a preheated oven at 180°C.

For a tomato variation, replace the stock with a tomato coulis!

Dried mushroom cream:

– 1 chopped onion
– 100g beef stock
– 10g dried mushrooms
– 75g cream
– 150g milk
– 10g cornflour
– 20g water
– 70g butter

Sweat the chopped onion with 20g butter. Add the beef stock and bring to the boil. Add the dried mushrooms, milk and cream. Cook over a low heat for 20 minutes. Blend finely with the remaining butter and strain.

Adjust the consistency by adding a little cornflour dissolved in water. Adjust the seasoning according to taste.

Finishing and plating:

– Sbrinz or Parmesan cheese
– 4 firm button mushrooms
– Arugula (rocket) leaves

Remove the aluminum foil from the cannelloni dish and sprinkle with some grated cheese. Place under the grill for a few minutes. Pour two or three spoonfuls of mushroom cream on the bottom of the plates and place the cannelloni on top. Garnish with a few shavings of cheese and arugula leaves.