Catégorie : Entree
Rabbit and pork rillettes
Rabbit and pork rillettes : Cut the rabbit into pieces. Place them in a bowl with the onion rings, garlic cloves and cloves. Add salt...
Scallop tartare with lychees
Scallop tartare with lychees : Peel and chop the shallot. Peel and grate the ginger. Wash the lime, grate the zest and squeeze the juice....
Scrambled eggs with parmesan and bacon
Scrambled eggs with parmesan and bacon : Cut the parmesan into shavings. Heat a non-stick skillet and crisp the bacon slices. Cut them into strips....
Scrambled eggs with St Môret® and chorizo, toast rubbed with garlic
Scrambled eggs with St Môret® and chorizo, toast rubbed with garlic : Heat the oven to 180°C (th. 6). Cook the chorizo slices for 2...
Stuffed buns
Stuffed buns : Preheat the oven to 180°C (th.6). Remove the caps from the buns, remove the crumb then crumble it over a salad bowl. Add...
Sweet potato salad
Sweet potato salad : Brush the sweet potatoes under running warm water. Peel them if the skin is thick and cut them into 1/2 cm...
Verrine all salmon
Verrine all salmon : Mix the cream and the herbs. Salt, pepper. Slice 2 slices of smoked salmon into thin strips then add them to...
Verrine of smoked duck breast, pear and whipped cheese
Verrine of smoked duck breast, pear and whipped cheese : Peel and cut 2/3 of the pear into cubes. Lemon them so they don't darken. Cut...
Zucchini fritters with basil a la plancha
Zucchini fritters with basil a la plancha : Wash the courgettes and grate them. Put them in a colander with the coarse salt, mix and...
Aperitif sticks
Aperitif sticks : In a bowl, put the flour, the butter cut into pieces, two egg yolks, the milk, the yeast and the salt. Knead...
Aumônières with sweetbreads and morels
Aumônières with sweetbreads and morels : Soak the morels in cold water for 3 hours to rehydrate them. Drain them. Also soak the sweetbreads for...
Beef Stuffed Potatoes
Beef Stuffed Potatoes : Prepare the stuffing: finely chop the shallots, the garlic cloves and the parsley, slice the button mushrooms. Soak the breadcrumbs in the...
Boiled eggs with bechamel sauce
Boiled eggs with bechamel sauce : Boil the eggs for 10 mins. Remove them. Rinse them immediately under cold water. Peel them. Pour the mushrooms into...
Brioche bread with 2 sesame seeds
Brioche bread with 2 sesame seeds : Dissolve the yeast in the lukewarm milk. Put the flour in a large bowl then the salt and mix....
Bulgur tabbouleh with mint
Bulgur tabbouleh with mint : Measure the volume of bulgur and put 2 and a half times this volume of water in a saucepan. Add salt...
Cake from Sophie Dudemaine with three cheeses
Cake from Sophie Dudemaine with three cheeses : In a bowl, whisk together the eggs, flour, baking powder and pepper. Gradually add the oil and...
Cake with ham, olives and mushrooms
Cake with ham, olives and mushrooms : Preheat your oven to 180°C (th.6). Butter a cake pan. Cut the olives into rings and slice the mushrooms....
Camembert and chorizo shortbread
Camembert and chorizo shortbread : Cut the Camembert into small dice and put them on a small plate. Store in the freezer so that the...
Carrot Cauliflower Flans
Carrot Cauliflower Flans : Defrost the cauliflower on full power in the microwave, 5 min. Flavor with nutmeg. Preheat the oven to 180°C (th. 6)....
Celeriac remoulade with crab and green apple
Celeriac remoulade with crab and green apple : Peel the celery. Grate it. Drain the crab and keep it cool. In a bowl, mix the...