Torta di Ceci : In a container, pour the chickpea flour then pour the water over it gradually, stirring between each addition of water. Salt and...
Tripe Ti-Nain : Cut the tripe into small cubes. Rinse them and sprinkle with lemon juice. Peel and cut the pumpkin, carrots and bacon into pieces. Chop...
Vegetable tagliatelle with Thermomix : Wash the vegetables. Peel the carrots and leave the skin on the zucchini. Use a spiralizer, or take a peeler, to...
Vol-au-vent with dumplings : Cut your mushrooms into small pieces, and brown them in a pan with butter. Once well coloured, add the flour and the...
Vol-au-vent with salmon and leeks : Preheat the oven to th.6 (180°C). Wash the leek and cut it into thin slices. Cut the salmon into large cubes....
White pudding with chestnuts and chanterelles : Clean the mushrooms with a cloth or a small brush (do not pass them under water!). Chop the shallots....
Asparagus and Bacon Pasta : Cook the pasta in salted boiling water. Wash, peel and cut the end of your asparagus. Then cut them in half. Fry...
Asparagus and mushroom omelet : Wash and peel the asparagus. Cut them into chunks. Steam them for 10 minutes. Crack the eggs into a bowl and...
Asparagus risotto with Companion : Rinse the asparagus and cut the stems. Peel the stalks with a vegetable peeler. Cut the asparagus into two sections. Put...
Chili con carne by Cyril Lignac : Fine salt and ground pepper In a pan, pour the olive oil, add the onion and garlic. Allow to sweat...
Egg casserole with raw ham : Start by preheating your oven to th.6 (180°C). In an individual ramekin (or a small ovenproof container), place a slice...
Egg Chimay : Cook the eggs in a pot of water for 10 minutes from boiling. Run the eggs under cold water to stop the cooking. Peel...
Endives with ham and Maroilles cheese from Cyril Lignac : Fine salt and ground pepper Preheat the oven to 190°C. On the board, place the endives...
Florentine poached egg : Wash and drain the spinach well, squeezing it with your hands. Remove tails. Put them to cook in a saucepan over high...
Goose egg omelet : Start by cleaning the mushrooms and cutting them into thin strips. Chop the chives. In a salad bowl, break the goose eggs, beat...
Fried quail egg : Heat a knob of butter in a skillet over medium heat and break your quail eggs into it. Cook for about 1...
Gourmet Stuffed Rabbit Saddle : Bone the saddles. In a frying pan, sweat the shallots in olive oil, add the sausage meat, the ground veal...
Hard-boiled egg with Aurora sauce : Heat a pot of boiling water and drop the eggs into it using a tablespoon so as not to...
Lamb meatballs and eggplant grilled with Boursin® Garlic & Fine Herbs : Prepare the dumplings. Mix the minced meat with the chopped onion and garlic,...
Lamb neck with Companion : In the bowl of the food processor fitted with the Kneading/Crushing blade, put the onions and carrots. Crank on speed 12...