Serving : 2
Homemade ravioli with rigotte de Condrieu, prawns, sorrel and lobster bisque
Homemade ravioli with rigotte de Condrieu, prawns, sorrel and lobster bisque : We first prepare the ravioli dough by mixing the flour and the whole...
Andouillettes with cream and raclette cheese
Andouillettes with cream and raclette cheese : Melt 150 g of raclette cheese in the liquid cream. Heat a skillet with 3 tbsp. tablespoons of olive...
Baby spinach mashed
Baby spinach mashed : Trim and rinse the spinach very carefully. Steam the spinach for about 10 minutes, until tender. Put them in the blender to obtain...
Grilled pork with purple turnips and onions, Chabrol sauce
Grilled pork with purple turnips and onions, Chabrol sauce : We start by peeling the onions and cutting off part of the peduncle of the...
Leek and smoked salmon gratin
Leek and smoked salmon gratin : Wash and cut the leeks into sections. Bring a pot of water and broth to a boil. Cook for about...
Chickpea flour donuts
Chickpea flour donuts : Prepare the donut dough with the flours, yeast, water, pepper, turmeric, and other spices according to your taste. Prepare the vegetables in...
Fresh melon salad
Fresh melon salad : Cut the melon in half and remove the seeds. Scoop out the flesh and cut it into small dice. Add the diced feta...
Hearts of Palm Vinaigrette
Hearts of Palm Vinaigrette : Open the can of hearts of palm, drain them carefully, cut them into slices 2 to 3 mm thick. Arrange them...
Zucchini and goat cheese tarts
Zucchini and goat cheese tarts : Preheat the oven to 180° (Therm.6). Wash the zucchini and cut them into thin slices of about 2 mm. Unroll the...
Zucchini tartare and Caprice des Anges
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...
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...
Persil foie gras candy
Persil foie gras candy : Cut the foie gras in cubes, brown them in a very hot pan, a few minutes, drain. Take the parsley, wash...
Veggie beet mousse with hazelnuts
Veggie beet mousse with hazelnuts : Crush the hazelnuts. To book. Mix all the remaining ingredients. Pour this preparation into verrines, then cover with hazelnuts. Refrigerate until...
Bowl of melon and quinoa with Bayonne ham
Bowl of melon and quinoa with Bayonne ham : Cook the quinoa according to the instructions on the package. Let cool to room temperature. Use a melon...
Chickpea flour donuts
Chickpea flour donuts : Prepare the donut dough with the flours, yeast, water, pepper, turmeric, and other spices according to your taste. Prepare the vegetables in...
Fresh melon salad
Fresh melon salad : Cut the melon in half and remove the seeds. Scoop out the flesh and cut it into small dice. Add the diced feta...
Hearts of Palm Vinaigrette
Hearts of Palm Vinaigrette : Open the can of hearts of palm, drain them carefully, cut them into slices 2 to 3 mm thick. Arrange them...
Mango avocado smoothie
Mango avocado smoothie : Cut the banana and the mango into pieces and put them in the blender. Put the flesh of the half avocado in...
Rice with green asparagus and salmon
Rice with green asparagus and salmon : Peel and finely chop the onion. Cut the lower part of the stem of the asparagus and remove...
Zucchini and goat cheese tarts
Zucchini and goat cheese tarts : Preheat the oven to 180° (Therm.6). Wash the zucchini and cut them into thin slices of about 2 mm....