Blog Jardin de Ville - Outdoor Furniture Plancha mania !

Plancha mania !

Plancha mania !

The time to take advantage of the outdoors has finally arrived! Here is some important information to keep in mind following the purchase of the plancha…

The plancha is a cooking instrument consisting of a smooth cooking plate. A Spanish invention, it refers to the cooking apparatus in addition to the method that is associated with it.

Plancha mania ENO jardin de ville

The high temperature of the plancha induces a heating phenomenon which allows the food, even when grilled, to retain its juices and flavours.

ENO, the well-known brand of plancha that we distribute, is situated in the Poitou-Charentes region of Niort, France.

The company employs more than one hundred qualified individuals who were involved in the design and realization of the plancha.

Conscientious of the environment, Eno ensures that the majority of their materials are recycled and do everything in their power to find new ways of optimizing their energy consumption.

Our warranty is for 2 years on parts and 10 years on the cast iron plate.

* Limited to manufacturer defects warranty.

Jardin de Ville Plancha mania ENO

Our goal: to share the art of the table with you!

We have selected several recipes from the Plancha mania recipe book, on sale at Jardin de Ville.

In talking about a recipe, we also talk about its ingredients, and that is why we wish to share 2 charming restaurants with you:

Fromagerie Yannick (in Outremont, Dollard-des-Ormeaux, St-Jerome and Quebec)

Figues et Romarin (in Blainville)

Jardin de ville cook book plancha mania

For more tips and tricks, we invite you to discover the Facebook page of a true plancha enthusiast : The Plancha maniac



Preparation: 15 min – Cooking time 1 min – Serves 4 people

-2 veal filets mignons, 250g each

-100g of compté cheese

-12 fresh sage leaves

-6 slices of prosciutto

-Olive oil

-Salt and pepper from the mill


Plancha mania, Jardin de ville, piccata

The Recipe

  1. Cut each tenderloin in the width into 6 slices of 2cm thick. Place each slice between two sheets of plastic wrap and press down gently with a rolling pin or butcher knife to get slices about 5mm thick and without holes. Place the slices on a platter and add salt and pepper.
  2. Cut the prosciutto to the same size as the tenderloin. Cut the compté cheese into thin slices of about 1mm thick and as long as the tenderloin slices. Add 1 sage leaf to each toothpick.
  3. Turn on the plancha and set it on low heat. Lightly oil the griddle. Place the slices of veal on the center of the plancha and leave them for 30 seconds. Turn them with a large spatula. Add the cheese and wait 30 seconds. Place the prosciutto around the veal and let it cook for 5 seconds per side.
  4. Place the prosciutto on the cheese and skewer them using toothpicks lined with sage. Serve immediately. The veal must cook very rapidly and at a low heat to avoid drying out.

The sommelier recommends a red wine from Italy, a Barbera d’Asti appellation, made from the Barbera grape.

Jardin de Ville, plancha mania, recepies


Preparation: 20 min    Cooking time: 11 min     Marinade: 2 hours

(Server 6)

-3 chicken breasts ( weight between 125 and 150 g each )
-1 raw chicken liver
-2 bulbs of fennel
-2 spring onions
-25 cl of coconut milk
-1 orange
-10g of fresh ginger
-1 granny smith apple
-8 coriander leaves
-2 tablespoons of rice vinegar
-2 tablespoons of olive oil
-2 stems of lemon grass

Jardin de Ville, plancha mania, chicken and duck liver

1-Prepare the marinade:
Wash the bulbs of fennel, remove the stems and chop up the hard base. Pick off the first two leaves and chop them up. Peel the spring onions, wash them and cut them into very thin slices. Squeeze the orange. Chop up the coriander leaves. Peel the ginger and chop into small slices.

2-Heat up one spoonful of olive oil in a high-sided frying pan, fry the spring onions gently for 2 min, add the orange juice, the rice vinegar and simmer to reduce the sauce by half. Pour in the coconut milk, bring to  boiling and reduce by half once more. Blend in the ginger, the coriander and the chopped fennel. Add salt and pepper and take off the heat.

3-Remove the skin from the chicken breasts, season with table salt. Cut each one up into 6 pieces, width-ways. Plunge them into the hot marinade and leave them for 2 hours.

4-Heat up the plancha. Set to a low heat. Cut the hearts of the fennel into 5 mm slices width-ways. Salt. Put them on the side of the plancha and cook them for 3 min on each side, adding a little olive oil. Turn them over halfway through cooking, when they are golden.

5-Cut the duck liver into slices 1cm thick, add salt and pepper. Cut the lemon grass into lengths, 5 cm long. Strain  the pieces of chicken. Jab each piece with a stick of lemon grass. Lay them on the plancha and let them cook at a low heat for 5 min, turning them regularly. Pour over the marinade during the last minute of cooking. Cook the duck liver at the same time for 2 min on each side.

6-Wash the apple, dry it, remove the core with an apple-corer then cut it up into slices, 2 mm thick. Set out the slices on the plates. Put the fennel on the apple, cover with the duck liver. Lay out on the plates. Put the chicken to the side and top with the marinade. If you do not have any lemon grass sticks, use wooden skewers and add 5 lemon balm leaves into the marinade.

The sommelier recommends a white wine from South Western France, a dry Jurançon appellation, made from the manseng grape 

Jardin de ville, plancha mania, recepies


Preparation: 20 min – Cooking time 10 min – Marinate: 20 min – Serves 4 people

-12 prawns (calibre 15/20)

-6 small, new fennels

-3 green jalapeno peppers

-40g of pitted black olives

-1.5 tablespoon of olive oil

For the marinade

-1 lime

-1 white onion

-1 clove of garlic

-3 sprigs of dill

-3 fennel seeds

-2 salted anchovy fillets

-3 tablespoons of olive oil

-Espelette pepper

plancha mania, jardin de ville, gambas

The Recipe

  1. Prepare the marinade: wash the lime, wipe dry, and draw 2 zest strips with a vegetable peeler. Peel the lime and remove the segments (quarters) by sliding the blade of a knife between the white membranes and the pulp. Chop into cubes. Rinse the dill, pat dry, remove the large stems and chop the leaves.
  2. Remove the stems and the base of the fennel. Remove the outer leaves and chop. Peel the onion and cut into thin strips. Peel the garlic and chop. Add the fennel, onion and garlic to the lemon and dill. Crush the fennel seeds in a mortar. Crush the anchovies and add to the mixture. Add the vegetable mixture, comprised of the zest, pepper and olive oil, while continuing to pound.
  3. Detach the head of the prawn and peel the tail. Crack the top of the back and remove the black tube with the sharpness of a knife. Marinate the prawns for 20 minutes.
  4.  Cut the olives into slices. Wash the peppers, remove the stem and the seeds through the opening, and cut into slices. Cut the fennel in half, starting from the top.
  5. Turn on the plancha and set it on low heat. Cook the fennel for 3 minutes per side, basting them with a little olive oil. Add salt. Add the peppers half-way through the cooking time and stir with a long spatula.
  6. Place the fennel and the peppers on the side. Drain the prawns and cook them on low heat for 2 minutes per side. Divide the prawns, peppers and fennel onto each plate and sprinkle with olive slices. Coat with marinade and serve.

The sommelier recommends a white wine from Spain, a Friorat appellation, made from the white Grenache grape.

Jardin de Ville outdoor table


Preparation: 20 min – Cooking time: 6 min – Marinate: 2 hours – Serves 4 people

For the Biscuits

-100g of sifted flour

-100g of icing sugar

-100g of butter

-4 egg whites

-60g of sliced almonds

For the Cream

-250g of mascarpone

-3 eggs

-25 ounces of whipping cream

-100g of caster sugar

-1/2 vanilla clove

For the candied fruits

-60g of dried apricots

-100g of dried figs

-60g of dried raisins

-30 almonds

-60g of pine nuts

-1 teaspoon of orange blossom water

-2 tablespoons of rum

-10 ounces of apricot coulis or bottled apricot juice

-20g of icing sugar

Plancha mania, jardin de ville, almond dessert

The Recipe

  1. Prepare the candied fruit mixture: slice the apricots and figs, mix them with the raisins, sprinkle with rum and orange blossom water and marinate for 2 hours. Pour fruit into a casserole dish, add the coulis or apricot juice, gently bring to a boil and simmer for 2 minutes. Let cool.
  2. Roast almonds and pine nuts over low heat in a coated, nonstick skillet. Sprinkle with icing sugar, let them caramelize, and pour onto a paper towel.
  3. Prepare the cream: mix all ingredients with an electric mixer. Scrape the inside of the vanilla clove and gently mix the seeds with the cream. Refrigerate.
  4. Prepare the biscuits: chop the almonds and melt the butter. Beat the egg whites with a fork. Mix the flour, icing sugar, melted butter, egg whites and almonds together. 
  5. Turn on the plancha and set on low heat. Place 1 tablespoon of batter on the griddle and spread thinly using a long spatula, forming a triangle of 15 cm per side. Cook for 1 minute, flip and cook for another minute. Cook 4 tiles at 1 minute intervals.
  6. Once a biscuit is cooked, remove it using wide spatula and roll into the shape of a cone immediately.
  7. Mix the cream with the cooked fruit. Garnish the cones and sprinkle with caramelized nuts. Serve immediately.

The sommelier recommends a white wine from the Loire Valley, a Côteaux-du-Layon appellation, made from the Chenin grape.

Jardin de Ville La plancha 3 burners

From a technical point of view, the cast iron plate which is slightly inclined, has a thickness of 7 mm.

It is important to remember that it is a resistant material which ensures an equal distribution of heat throughout the surface.

In order to obtain a more pronounced slope, all that needs to be done is an adjustment of the back lateral legs and the desired slope will be attained.

The triple-coated enamel plate avoids the oxidation process and seals the surface, all the while simplifying the deglazing process.

The moulded edges of the plancha prohibit the projection of dirt and the stainless steel frame is made of marine-grade quality.

Finally, it contains a discharge chute which transfers the grease to a removable stainless steel drip tray situated at the front of the plancha.

We offer planchas with 1, 2 or 3 burners to respond to your needs.

User tips and Maintenance

Before your plancha cools down, pour a small amount of water or white wine vinegar on the plate and scrape the remaining food away with a spatula. Repeat this step until the water runs clear.

Let it cool down, apply the plancha cleaning product to the plate and wipe with a damp cloth or sponge. Your plancha will regain its original brightness within seconds!

A wide variety of foods can be cooked on the plancha: fish, meat, fruits and vegetables…

Jardin de Ville outdoor table

For more details on the plancha, please do not hesitate to contact us at

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