Catégorie : Entree
Fish flan
Fish flan : Preheat your oven to 200°C (th. 6). Blend the white fish with half the fresh cream and half the lemon juice. In...
Foie Gras Mini-Tatins
Foie Gras Mini-Tatins : Cut circles in the slices of gingerbread using 4 cookie cutters. Place a round of foie gras on each round of gingerbread....
Fresh pasta with morels
Fresh pasta with morels : If you have a pasta machine, once the ingredients are quickly combined, cut the ball of dough into six parts....
Frozen melon soup flavored with pastis
Frozen melon soup flavored with pastis : Cut the melons in half, remove the seeds. Using a melon baller, scoop out the pulp of 1...
Gambas marinade
Gambas marinade : Prepare this recipe the day before. Damp the prawns. Peel the body and put them in a hollow dish....
Goat pacifles
Goat pacifles : Chop the grapes or cranberries with a knife. Peel and crush the garlic, set aside. Arrange the chopped chives in a 1st ravier....
Greek eggplant
Greek eggplant : Mix together the basil (reserve a few leaves for decoration), the onion, the olives and the garlic. Add the feta and mix...
Green asparagus salad with feta and basil
Green asparagus salad with feta and basil : Chop the basil. Cut the feta into pieces. Boil a large volume of water in a saucepan...
Ham and cheese muffins
Ham and cheese muffins : Preheat the oven on thermostat 6 (180°C). Grate the cheese and cut the ham into matchsticks. Beat the eggs with the...
Ham and cheese puff pastry rolls
Ham and cheese puff pastry rolls : Preheat the oven to 200°C (th. 6-7). Roll out the dough. Spread half of the grated cheese, the...
Hearts of palm salad
Hearts of palm salad : Drain the hearts of palm and cut them into slices. Sprinkle them with a tbsp. tablespoon oil and juice of...
Hedgehog bread with garlic and mozzarella
Hedgehog bread with garlic and mozzarella : Preheat the oven to 180°C (th. 6). Put the butter in a bowl and melt it in the microwave....
Hot oysters with champagne, fried potatoes and gingerbread
Hot oysters with champagne, fried potatoes and gingerbread : Open the oysters, leave them at room temperature for 10 minutes and filter the water in...
Jean Imbert’s scallop carpaccio
Jean Imbert's scallop carpaccio : Take the scallops out of their shells. Slice them into thin strips. Arrange them on a flat plate....
Lardon goat zucchini cake
Lardon goat zucchini cake : Rinse the zucchini and cut them into rings. Heat 1 tsp. oil in a pan and cook the zucchini for...
Lebanese Tabbouleh
Lebanese Tabbouleh : Wash the bulgur twice by draining it in a strainer. Let it soak for 30 minutes in cold water. Peel, deseed the...
Lentil salad with diced salmon
Lentil salad with diced salmon : Bring 1 liter of water to a boil in a saucepan, add the stock cube. Dip the bags of lentils...
Lobster tartare
Lobster tartare : Take the head of the langoustines, collect the tails and reserve 4. Peel the langoustines to recover the flesh. Using a knife,...
Macaroons with foie gras and straw wine
Macaroons with foie gras and straw wine : Mix the almonds with the icing sugar, pepper, then sand with your fingertips to eliminate lumps. Fold...
Madeleines with raclette cheese, chorizo and rosemary
Madeleines with raclette cheese, chorizo and rosemary : Preheat the oven to 240°C (th.8). In a bowl, mix the flour and baking powder. Form a...