Dernières Recettes
Ballotin of smoked salmon with avocado and herbs
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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...
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...