Ingredient : Liste des ingrédients
Gratin de crevettes roses à la truffe
Gratin de crevettes roses à la truffe : Décortiquez les crevettes. Mixez les têtes et les carapaces avec 50 g de beurre, puis passez-les au...
Gratin de poireaux et saumon fumé
Gratin de poireaux et saumon fumé : Lavez et coupez en tronçon les poireaux. Portez une casserole d'eau ainsi que le bouillon à ébullition. Faites...
Greek eggplant
Greek eggplant : Mix together the basil (reserve a few leaves for decoration), the onion, the olives and the garlic. Add the feta and mix...
Green asparagus salad with feta and basil
Green asparagus salad with feta and basil : Chop the basil. Cut the feta into pieces. Boil a large volume of water in a saucepan...
Hachis parmentier au maïs
Hachis parmentier au maïs : Épluchez et ciselez l’oignon et l’ail. Pelez et rincez les pommes de terre puis faites-les cuire à l’eau salée pendant...
Ham and cheese muffins
Ham and cheese muffins : Preheat the oven on thermostat 6 (180°C). Grate the cheese and cut the ham into matchsticks. Beat the eggs with the...
Ham and cheese puff pastry rolls
Ham and cheese puff pastry rolls : Preheat the oven to 200°C (th. 6-7). Roll out the dough. Spread half of the grated cheese, the...
Hearts of palm salad
Hearts of palm salad : Drain the hearts of palm and cut them into slices. Sprinkle them with a tbsp. tablespoon oil and juice of...
Hedgehog bread with garlic and mozzarella
Hedgehog bread with garlic and mozzarella : Preheat the oven to 180°C (th. 6). Put the butter in a bowl and melt it in the microwave....
Hot oysters with champagne, fried potatoes and gingerbread
Hot oysters with champagne, fried potatoes and gingerbread : Open the oysters, leave them at room temperature for 10 minutes and filter the water in...
Jean Imbert’s scallop carpaccio
Jean Imbert's scallop carpaccio : Take the scallops out of their shells. Slice them into thin strips. Arrange them on a flat plate....
Lardon goat zucchini cake
Lardon goat zucchini cake : Rinse the zucchini and cut them into rings. Heat 1 tsp. oil in a pan and cook the zucchini for...
Lebanese Tabbouleh
Lebanese Tabbouleh : Wash the bulgur twice by draining it in a strainer. Let it soak for 30 minutes in cold water. Peel, deseed the...
Lentil salad with diced salmon
Lentil salad with diced salmon : Bring 1 liter of water to a boil in a saucepan, add the stock cube. Dip the bags of lentils...
Lobster tartare
Lobster tartare : Take the head of the langoustines, collect the tails and reserve 4. Peel the langoustines to recover the flesh. Using a knife,...
Macaroons with foie gras and straw wine
Macaroons with foie gras and straw wine : Mix the almonds with the icing sugar, pepper, then sand with your fingertips to eliminate lumps. Fold...
Madeleines with raclette cheese, chorizo and rosemary
Madeleines with raclette cheese, chorizo and rosemary : Preheat the oven to 240°C (th.8). In a bowl, mix the flour and baking powder. Form a...
Mango crisps with duck breast and foie gras
Mango crisps with duck breast and foie gras : Peel the mango and cut it into thin slices lengthwise, if possible with a mandolin. Place the...
Marinated mackerel nets
Marinated mackerel nets : Peel the carrots and yellow onion. Cut them into rings. Brush the lemon under hot water. Cut it into slices. Clean the fresh...
Mini burgers with foie gras and fig chutney
Mini burgers with foie gras and fig chutney : Dissolve the yeast in the barely lukewarm milk and add the sugar. Leave to rest for...