Lentil and sausage salad : Cook the green lentils in boiling water (unsalted), 20 to 25 min: they should remain slightly firm to the bite. Then...
Mango chicken curry : Cut the chicken breasts into pieces. Finely chop the peeled onion. Cut the bell pepper, remove the seeds and cut it into...
Marinated chicken breasts : Take the zest of a lemon in strips, immerse it for 2 minutes in boiling water then rinse it. Mix the juice...
Marinated red mullet fillets : Wash, dry, strip and chop the parsley. Brush the lemon under hot water, remove the zest then squeeze it. Chop the...
Monkfish rolls with pesto : Drizzle the fish fillets with olive oil. Salt, pepper and set aside. Preheat the oven to th. 6 (180°C). Form 4 rectangles...
Morbier quiche : Slice the leek whites, then rinse them carefully under running water, in a colander, to remove all traces of soil. Melt the butter...
Munster gratin : Preheat the oven to th 6 (180°C). Peel and cut the potatoes into thin slices. Place them in a gratin dish then season with...
Noodle necklace : Rinse, dry, deseed the peppers. Cut them into small diamonds (about the same size as the pasta) and brown them for 5...
Pan-fried chard ribs : Separate the ribs and leaves from the chard ribs. Peel the white stalk, removing the thin film that covers them on both...
Peppered cockerels under the skin : Salt and pepper the inside of the cockerels. Slide your fingers between the flesh and the skin and distribute...
Polenta flan : Preheat the oven to th. 6 (180°C). Pour one and a half liters of water into a saucepan. Add 20 g of salt and...
Pollock fillets en papillote : Let the vegetable julienne thaw in a colander at room temperature. Then immerse it for 2 minutes in salted boiling water...
Polpettone with tomato sauce : Mix the meat, 2 eggs, breadcrumbs, parmesan, salt, pepper and chopped parsley. If the mixture is too liquid, add breadcrumbs and...
Potato gratin : Preheat the oven to th. 5 (150°C). Peel the potatoes and cut them into thin slices. Rub a gratin dish with the peeled clove...
Poularde stuffed in a bread shell : Cut the chicken livers into cubes and let them stiffen in 1 tbsp. of oil. Mix them with the...
Prawn gratin with truffle : Shell the prawns. Mix the heads and shells with 50 g of butter, then pass them through a fine sieve. Steam...
Prawn risotto with saffron : Prepare the broth flavored with fish stock by mixing the water and 1 tbsp of fish stock in a saucepan. Keep...
Pumpkin coral mashed : Peel the onion and cut it into pieces. Peel and cut the pumpkin into large cubes. Place everything in a large pot and...
Quince Chicken : Peel and chop the onions. Peel and cut the quinces into quarters. In a casserole, heat the oil and brown the chicken cut...
Red cabbage salad with bacon : Slice the red cabbage into strips. Fry the bacon for ten minutes in a pan. Prepare the vinaigrette by mixing the...