Soupe d'endives au curry : Peel and chop the onion. Peel the potato, rinse it and cut it into pieces. Cut off the root of the...
Stuffed Zucchini Rounds : Peel the potatoes, cut them in half and plunge them into a pan of cold water with the bay leaf and...
Turkey terrine with chestnuts and whiskey : In a deep dish, marinate the turkey with the whiskey, olive oil and lemon. Book 2 hours in the...
Soft homemade nougat : In a saucepan, for 400 g of sugar, 100 g of glucose and 125 g of water, and bring to the...
Camembert millefeuille with apples : Peel the apple, core it with an apple corer and cut it into slices. Melt 20 g of butter in a...
Candied tomato rillettes : Soak the bread crumb in the milk, then squeeze it between your hands to wring it out well. Mix the salmon eggs...
Cucumber and smoked salmon millefeuille : Carefully wash the cucumbers and cut them into fairly long thin strips, using a vegetable peeler. Finely chop the peeled...
Foie gras, mango and gingerbread mille-feuille : Heat your chocolate with a drop of water to obtain a homogeneous mixture. Spread it on a baking mat...
Mackerel rillettes with mustard : Put the drained and crumbled mackerel in a bowl. Add the cream cheese, old-fashioned mustard, olive oil, a little lemon juice,...
Mille-feuille of beets and tuna : Preheat the oven to th 6 (180°C). Drain and crumble the tuna. Salt, pepper and mix it with the chopped...
Millefeuille of avocado with prawns : Line 4 individual square molds with cling film, leaving the wide edges overhanging. Prepare a mayonnaise with the egg yolk,...
Millefeuille of beets with goat cheese : Peel and slice the beets into thin slices. Blanch them for 1 minute in salted boiling water. Drain and...
Millefeuille of black tomatoes, hazelnut-olive crumble : Mix the flour with the dried herbs and hazelnut powder. Using your fingertips, mix with the butter until you...
Millefeuille of gingerbread with salmon and fromage frais : Finely chop chives. Mix the cream cheese with the chives, salt, pepper and mix. Cut the slices...
Millefeuille of scallops with truffles : Rinse quickly and pat the scallops dry on absorbent paper. Grate the truffles into very thin slices using a mandolin. Make...
Millefeuille with green asparagus : Peel the asparagus, rinse them and cut them into small sections. In a casserole dish, heat 50 g of butter, add...
Mini club sandwiches with smoked trout : Rinse and pat the cucumber dry. Slice it, without peeling it, into very thin slices. Spread 4 slices of...
Mini quiche of white pudding with chanterelle mushrooms : Roll out the dough, cut it into 4 discs and fill 4 buttered tartlet moulds. Leave...
Mini samosas with fresh goat cheese : Chop the sun-dried tomatoes and olives. Mix with goat cheese. Pepper and reserve. Cut the pastry sheets into strips...
Mini tomato and arugula tarts : Peel and chop the onion and 1 clove of garlic. Brown them in 2 tbsp. tablespoon olive oil. Add the...