Catégorie : Entree
Bites of foie gras and Mirabelle plums from Lorraine with 4 spices
Bites of foie gras and Mirabelle plums from Lorraine with 4 spices : Pour the mirabelle mumps into a saucepan, add the spices, vinegar, salt...
Breton scallops
Breton scallops : Open the scallops with a knife. Rinse them and remove the coral. Book. Preheat your oven to 220°C (th. 7-8). Peel the onions...
Chicken salad with coconut vinaigrette
Chicken salad with coconut vinaigrette : Cut the chicken into thin strips. Marinate them for 1 hour in the refrigerator with the oil, spices, salt...
Chickpea flour donuts
Chickpea flour donuts : Prepare the donut dough with the flours, yeast, water, pepper, turmeric, and other spices according to your taste. Prepare the vegetables in...
Chilled cucumber soup with coconut milk
Chilled cucumber soup with coconut milk : Bring a large amount of salted water (with coarse salt) to a saucepan. Peel the cucumbers, making sure...
Crab and fresh cheese brioche tiramisu
Crab and fresh cheese brioche tiramisu : Peel the raw grapefruit and cut the flesh into pieces (reserve the fruit juice). Drain the crab crumbs and...
Crayfish bisque
Crayfish bisque : Wild crayfish are rare; they are practically no longer found in the rivers. Indeed, this animal requires very running and very pure...
Cream of pink radishes
Cream of pink radishes : Wash the radishes well, hull them. Place them in a saucepan with the milk and heat gently for 15 minutes....
Creole crab terrine & green mango salad
Creole crab terrine & green mango salad : Preheat the oven to 180°C (th. 6). In a saucepan, heat the milk and cream together, to...
Diet Potato Salad
Diet Potato Salad : Steam the potatoes for about 15 minutes, until tender. Peel them and then cut them into slices. Peel and chop the red...
Duck terrine with orange
Duck terrine with orange : Preheat the oven to 210°C (th. 7). Remove the skin from the duck breasts and line the bottom of the...
Egg casserole with asparagus
Egg casserole with asparagus : Cut off the heels of the asparagus and cook them in salted boiling water, keeping them very firm. Drain them....
Egg deviled with salmon roe
Egg deviled with salmon roe : Cook the eggs for 10 minutes in salted boiling water (to peel the eggs more easily). Let cool in...
Egg flowers with peppers
Egg flowers with peppers : Work the soft butter with 1/2 tsp. coffee Espelette pepper. In each pepper, cut 4 beautiful rings 1 cm thick,...
Eggs In Meurette
Eggs In Meurette : Peel and finely chop the shallots and onions. Melt them in 20 g butter with the sugar and cornstarch, 5 min....
Fennel tatin with orange
Fennel tatin with orange : Finely grate the zest of 1 orange and squeeze the juice from 2 large oranges. Remove the green stems from the...
Foie gras with cocoa, roasted figs with honey and balsamic vinegar
Foie gras with cocoa, roasted figs with honey and balsamic vinegar : Cut the foie gras into 12 regular slices and set aside in the...
French toast with foie gras
French toast with foie gras : Make the chutney by putting the apricots, shallot, garlic, honey, vinegar, ginger, curry and pepper in a saucepan. Leave...
Fresh melon salad
Fresh melon salad : Cut the melon in half and remove the seeds. Scoop out the flesh and cut it into small dice. Add the diced feta...
Fresh sardines in oil
Fresh sardines in oil : Scrape the sardines to scale them. Top and empty them. Rinse and dry them. Store them side by side in...