Catégorie : Entree
Fried sardines
Fried sardines : Scale the sardines with the blunt side of a knife blade or simply wipe them from the tail to the head with...
Ginger Carrot Top Soup
Ginger Carrot Top Soup : Wash and dry the carrot tops then roughly chop them. Peel and cut the potatoes into cubes. Peel and chop...
Goat cheese and bacon cake
Goat cheese and bacon cake : Fry the bacon in a small skillet without fat. Drain them on absorbent paper. Preheat the oven to 180°C (th....
Goat cheese and candied onion tartlets
Goat cheese and candied onion tartlets : Preheat your oven to 200°C. Peel the onions, thinly slice them into half rings, sauté them without coloring with...
Goat ham cake
Goat ham cake : Preheat the oven to 180°C (th. 6). Pour the flour and yeast into a bowl then add the whole eggs, milk...
Grenoble-style roasted scallops
Grenoble-style roasted scallops : The day before, have the scallops prepared at the fishmonger, keeping the shells. Rinse them with water and put them to...
Hearts of Palm Vinaigrette
Hearts of Palm Vinaigrette : Open the can of hearts of palm, drain them carefully, cut them into slices 2 to 3 mm thick. Arrange them...
Hot-cold poultry
Hot-cold poultry : A bouquet garni generally includes 2 or 3 sprigs of parsley, 1 sprig of thyme and 1 or 2 dried bay leaves....
Italian asparagus
Italian asparagus : Peel and finely chop the garlic. Finely chop the herbs. Peel the asparagus and cook them for 10 to 15 minutes in...
Jelly eggs and ham
Jelly eggs and ham : In a saucepan, heat 50 cl of water until simmering. Pour the sachet of jelly in rain, mixing with a...
Mango avocado smoothie
Mango avocado smoothie : Cut the banana and the mango into pieces and put them in the blender. Put the flesh of the half avocado in...
Marinated bouchot mussels
Marinated bouchot mussels : Carefully scrape and brush the bouchot mussels under running cold water to remove the byssus. Sort the shellfish and discard the...
Melon gazpacho with St Môret® and crispy Parma ham
Melon gazpacho with St Môret® and crispy Parma ham : Cut the melon in 2, remove the seeds and collect the flesh. Using a blender, mix...
Mille-feuille of salmon with cream cheese
Mille-feuille of salmon with cream cheese : Peel the carrot, rinse the zucchini, steam them, 15 min for the carrot and 10 min for the...
Mini waffles with smoked salmon and lime whipped cream
Mini waffles with smoked salmon and lime whipped cream : Mix the milk and eggs in a bowl using a whisk. Add 255 g of...
Mussels tart
Mussels tart : Preheat your oven on thermostat 6 (180°C). Unroll the shortcrust pastry. Fill a pie pan. Prick the bottom and edges with a fork....
Nested tomato-mozzarella
Nested tomato-mozzarella : Cut large and medium tomatoes in half. Avoid them. Chop the mozzarella and melt it over very low heat in a small saucepan....
Old fashioned head cheese
Old fashioned head cheese : Rinse the pork head, pork tongue and calf's foot. Put them in a saucepan, cover with water and slowly bring...
Original gazpacho
Original gazpacho : Peel and mince the garlic and shallots. Wash and peel the piece of cucumber, cut it in half lengthwise, remove its seeds. Wash...
Pan-fried cockles and clams
Pan-fried cockles and clams : Wash the hulls in several waters, stirring them well. Discard any that are open or broken. Then soak them in...