Catégorie : Entree
Pan-fried foie gras with mango and black sesame
Pan-fried foie gras with mango and black sesame : Peel the mangoes, take the flesh from either side of the flat core and cut it...
Pan-fried scallops with mandarin
Pan-fried scallops with mandarin : Rinse and dry the tangerines. With the zester, take the zest of 2 fruits. Peel these 2 mandarins, as well...
Panna cotta of raw ham and melon balls
Panna cotta of raw ham and melon balls : Soak the gelatin sheets in cold water. Rinse and then chop the basil leaves. Preheat the oven...
Parsley ham in jelly
Parsley ham in jelly : Remove the pale green sprout that forms in the garlic cloves. It makes garlic particularly indigestible. To unmold a jelly, dip...
Pear and smoked duck breast remoulade
Pear and smoked duck breast remoulade : Completely degrease the duck breast and cut it into thin strips. Brown the pine nuts in a dry non-stick...
Potato waffles with salmon
Potato waffles with salmon : Peel and grate the potatoes, onion and garlic together. Beat the eggs with the milk, flour, Gruyère cheese and 2 sprigs...
Profiteroles with ham and mushrooms deglazed with raw cider
Profiteroles with ham and mushrooms deglazed with raw cider : Peel and finely chop the shallots then peel and cut the mushrooms into brunoise. Cut...
Quiche Lorraine puff pastry
Quiche Lorraine puff pastry : Preheat the oven to 200°C (th.6/7). Fry the bacon bits in a small frying pan then drain on absorbent paper. In...
Quinoa and sesame seed salad
Quinoa and sesame seed salad : Rinse the quinoa under hot water then cook it in a saucepan in twice its volume of salted water,...
Romantic mini charlottes of pink radishes with goat cheese
Romantic mini charlottes of pink radishes with goat cheese : Using a pastry circle or a heart-shaped cookie cutter, make small goat cheese bites. Wash and...
Salad with raw ham
Salad with raw ham : Peel the lettuce, wash it and dry it carefully. Place it in a salad bowl. Harden the eggs for 12 minutes...
Scallop crumble with hazelnuts
Scallop crumble with hazelnuts : Rinse the citrus fruits and remove the zest. Chop them with the hazelnuts. Cook the scallops in olive oil and clarified...
Scallop tartare with salmon roe
Scallop tartare with salmon roe : Cut the scallops into regular dice. Place them in a bowl and marinate them with the olive oil/lime mixture....
Scallops with curry
Scallops with curry : Peel and mince the shallot. Heat the butter in a small saucepan and sweat the shallot. Add the white wine and...
Scallops with orange and fennel
Scallops with orange and fennel : In a sauté pan, melt 25 g of butter. Add the finely chopped fennel, orange and lemon juice, and...
Scotch breaded soft-boiled egg
Scotch breaded soft-boiled egg : Cook the celery and the potato in salted boiling water. Pass through the vegetable mill, adding a little of the...
Shrimp quiche
Shrimp quiche : Prepare the dough: sift the flour and make a well in the middle. Put the softened butter, egg yolks, salt and three...
Smoked salmon blinis, herb whipped cream
Smoked salmon blinis, herb whipped cream : Preheat the oven to 220°C (th. 7). Butter (20g) a metal muffin tin with 12 cavities. Peel the potatoes and...
Smoked salmon blinis, herb whipped cream
Smoked salmon blinis, herb whipped cream : Wash and chop the chervil. Cut the smoked salmon into small pieces. Whip the very cold cream into a...
Smoked salmon eclair
Smoked salmon eclair : Prepare the choux pastry. Preheat the oven to 180°C (th. 6). Cut the butter into small cubes. Heat the milk and water...