Zucchini tartare and Caprice des Anges : Wash the courgettes, cut them into tiny dice, Combine the pepper, the salt, the pink peppercorns, the lemon and...
Zucchini-almond cookies : Preheat the oven to 180°C. Beat the eggs vigorously in a bowl. Add the rest of the ingredients and mix thoroughly for a...
Spiral pie with sunny vegetables : Preheat the oven to 180°C (th. 6). Wash the vegetables and peel the carrots. Cut the latter into thin strips...
7 vegetable soup : Peel the vegetables, rinse them thoroughly under cool water and cut them into pieces. Peel and chop the onion. Heat the butter...
Ballotin of smoked salmon with avocado and herbs : Peel the avocados, pit them and collect the flesh. Cut it into pieces and place them...
Butternut squash and chorizo soup : Peel and mince the shallots. Cut the squash into large cubes and peel them. In a saucepan, heat the...
Carrot-Orange Soup : Rinse 1 orange under hot water. With a zester, remove its zest, or use a vegetable peeler, taking care not to cut...
Coral lentils with dill and smoked salmon : Rinse the lentils under cold water and place them in a saucepan, cover with water and add...
Crab salad with quinoa : Bring 500ml of water to a boil in a small saucepan. Reduce the heat and add the quinoa. Cook 10...
Crispy endive, salmon and ricotta mousse : Cut the end of the endives, thin them delicately, rinse them under cool water and dry them on...
Freshness of watermelon and melon with mozzarella : Remove the rind and seeds from watermelon and melon. Take balls of their pulp, using a Parisian...
Garden tartlet with tapenade : Preheat the oven to 160°C (th. 6). Place the flour and the cubes of butter in a food processor, then...
Leek, coconut and lime tart : Remove half of the green from the leeks. Clean and chop them. In a pan, heat the oil and...
Neapolitan pizza rolls : Roll out the pizza dough into a large rectangle and brush it with the tomato sauce. Sprinkle with the grated mozzarella,...
On Papeton Eggplant : Wash the eggplants, dry them. Cut 2 into slices (reserve the others). Brush the slices with oil and bake at 200°C...
Parsnip velouté with grilled hazelnuts : Sauté the chopped onion in the oil over medium heat. When it becomes translucent, add the parsnips, previously peeled...
Polenta with cheese and vegetables : Prepare the vegetables: peel the carrots and onions, thin the celery stalks. Chop them into small dice. Melt half the...
Puff pastry with mozzarella and raw ham : Preheat the oven to 180°C (th.6). Cut the ham into strips and the mozzarella into small cubes. Spread...
Pumpkin flans with smoked salmon : Wash, peel and cut the pumpkin into cubes. Cook for 15 minutes in a pot of boiling water. Mix the...
Pumpkin velouté with curry, espuma and Mont d’Or cromesquis : Gently peel off 100 g of Mont d’Or. Using 2 spoons, take walnut-sized pieces and...