Dernières Recettes
Vol-au-vent with dumplings
Vol-au-vent with dumplings : Cut your mushrooms into small pieces, and brown them in a pan with butter. Once well coloured, add the flour and the...
Vol-au-vent with salmon and leeks
Vol-au-vent with salmon and leeks : Preheat the oven to th.6 (180°C). Wash the leek and cut it into thin slices. Cut the salmon into large cubes....
White pudding with chestnuts and chanterelles
White pudding with chestnuts and chanterelles : Clean the mushrooms with a cloth or a small brush (do not pass them under water!). Chop the shallots....
Melon en salade
Melon en salade : Coupez le melon en 2, ôtez les graines puis détachez des billes dans la chair à l’aide d’une cuillère à pomme...
Minis pastillas viande hachée
Minis pastillas viande hachée : Dans une sauteuse, faites revenir les oignons émincés dans l’huile d’olive pendant 2 min, puis ajoutez la viande hachée. Salez,...
Minis friands à la viande
Minis friands à la viande : Laissez chauffer l'huile dans une sauteuse, faites-y revenir l'échalote épluchée et hachée puis faites-y cuire la viande hachée avec...
Minis croissants apéro au saumon fumé
Minis croissants apéro au saumon fumé : Préchauffez le four th.6 (180 °C). Déroulez la pâte. Étalez-y la moutarde puis déposez les tranches de saumon par-dessus....
Asparagus and Bacon Pasta
Asparagus and Bacon Pasta : Cook the pasta in salted boiling water. Wash, peel and cut the end of your asparagus. Then cut them in half. Fry...
Asparagus and mushroom omelet
Asparagus and mushroom omelet : Wash and peel the asparagus. Cut them into chunks. Steam them for 10 minutes. Crack the eggs into a bowl and...
Asparagus risotto with Companion
Asparagus risotto with Companion : Rinse the asparagus and cut the stems. Peel the stalks with a vegetable peeler. Cut the asparagus into two sections. Put...
Chili con carne by Cyril Lignac
Chili con carne by Cyril Lignac : Fine salt and ground pepper In a pan, pour the olive oil, add the onion and garlic. Allow to sweat...
Egg casserole with raw ham
Egg casserole with raw ham : Start by preheating your oven to th.6 (180°C). In an individual ramekin (or a small ovenproof container), place a slice...
Egg Chimay
Egg Chimay : Cook the eggs in a pot of water for 10 minutes from boiling. Run the eggs under cold water to stop the cooking. Peel...
Endives with ham and Maroilles cheese from Cyril Lignac
Endives with ham and Maroilles cheese from Cyril Lignac : Fine salt and ground pepper Preheat the oven to 190°C. On the board, place the endives...
Florentine poached egg
Florentine poached egg : Wash and drain the spinach well, squeezing it with your hands. Remove tails. Put them to cook in a saucepan over high...
Fried quail egg
Fried quail egg : Heat a knob of butter in a skillet over medium heat and break your quail eggs into it. Cook for about 1...
Goose egg omelet
Goose egg omelet : Start by cleaning the mushrooms and cutting them into thin strips. Chop the chives. In a salad bowl, break the goose eggs, beat...
Gourmet Stuffed Rabbit Saddle
Gourmet Stuffed Rabbit Saddle : Bone the saddles. In a frying pan, sweat the shallots in olive oil, add the sausage meat, the ground veal...
Hard-boiled egg with Aurora sauce
Hard-boiled egg with Aurora sauce : Heat a pot of boiling water and drop the eggs into it using a tablespoon so as not to...
Lamb meatballs and eggplant grilled with Boursin® Garlic & Fine Herbs
Lamb meatballs and eggplant grilled with Boursin® Garlic & Fine Herbs : Prepare the dumplings. Mix the minced meat with the chopped onion and garlic,...