Catégorie : Entree
Lentil velouté with foie gras
Lentil velouté with foie gras : Drain the lentils, reserve 2 tbsp. tablespoons for decoration and put the rest in a saucepan with the chicken...
Bites of breaded foie gras with pistachio
Bites of breaded foie gras with pistachio : Gently separate the two lobes of the foie gras. Remove the central vein with a small sharp knife. Fill...
Crunchy Bites At Thon
Crunchy Bites At Thon : Finely crumble the tuna and mix it with the flour, beaten eggs, Parmesan, chopped chives, lemon zest, baking powder, salt...
At Onion gratin
At Onion gratin : Peel and slice the onions. Put them in a casserole with the butter and 20 cl of water. Cook, uncovered, until the...
Foie gras lollipops with candied apple
Foie gras lollipops with candied apple : Peel and cut the apple into thick slices. Heat the butter and the sugar in a frying pan and...
Crayfish and avocado tartare from Laurent Mariotte
Crayfish and avocado tartare from Laurent Mariotte : Peel the avocados and cut them into small dice. Sprinkle them with the lemon juice so that they...
Salmon salad with fresh goat cheese
Salmon salad with fresh goat cheese : Wash and dry the half cucumber. Cut it into small sticks. Cut the goats in half lengthwise. Cut the smoked...
Curry Dip
Curry Dip : Drain the chickpeas, then mix with the Millet Cuisine, curry, turmeric, tahini, lemon juice and oil. Season with salt and pepper and sprinkle...
Small cheesecake-style fresh goat cheese mousse
Small cheesecake-style fresh goat cheese mousse : Place the arugula, pine nuts and parmesan in the blender. Pepper and mix finely, pouring in the olive oil...
Brioche with vegetables
Brioche with vegetables : Prepare the sourdough: mix a quarter of the flour with the yeast diluted in 4 cl of lukewarm water. Let double...
Prawns breaded with coconut
Prawns breaded with coconut : Thaw the prawns and peel them, keeping the head and tail fan. In a deep plate, beat the eggs with the...
Winter leeks with mimosa vinaigrette
Winter leeks with mimosa vinaigrette : Preheat the oven to 160°C (th. 5/6). Wash the leeks and shorten the green part. Place them on a plate....
Vegetable tempura, fresh yogurt sauce
Vegetable tempura, fresh yogurt sauce : In a bowl, beat the yogurt with a squeeze of lemon juice, the pressed garlic and salt. Book cool. Peel...
Pineapple salad with prawns
Pineapple salad with prawns : Peel the pineapples. Cut them in half lengthwise, then in half again. Remove the fibrous core. Cut the flesh into small...
Roquefort and hazelnut cookies
Roquefort and hazelnut cookies : Preheat the oven to 210°C (th. 7). Mix the flour, baking powder and softened butter. Add the egg, the crushed hazelnuts,...
Indian crab wrap
Indian crab wrap : Carefully drain the crab. In a bowl, mix it with the mayonnaise, 1 tbsp. tablespoon grated lemon zest, a squeeze of...
Cucumber gazpacho
Cucumber gazpacho : Peel the cucumber, cut it in half lengthwise, remove the seeds and cut it into pieces. Place the cucumber pieces in a blender...
Oriental broad beans
Oriental broad beans : Shell and wash the beans. Take the zest and squeeze the lemons. Boil a large quantity of salted water with half the...
Italian salad with pesto
Italian salad with pesto : Reserve a few basil leaves and put the rest of the bouquet in a blender with the garlic, pine nuts,...
Tomato chorizo cake
Tomato chorizo cake : Preheat the oven to 180°C (th.6). Wash the tomatoes and cut them in half, removing the juice and seeds. Cut the mozzarella...