Serving : 4
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...
Italian asparagus
Italian asparagus : Peel and finely chop the garlic. Finely chop the herbs. Peel the asparagus and cook them for 10 to 15 minutes in...
Jelly eggs and ham
Jelly eggs and ham : In a saucepan, heat 50 cl of water until simmering. Pour the sachet of jelly in rain, mixing with a...
Lamb casserole with basil
Lamb casserole with basil : Cut the meat into small cubes. Peel and cut the potatoes into pieces and put them in cold water. Peel and...
Liégeois of foie gras, pear compote and parmesan tuiles
Liégeois of foie gras, pear compote and parmesan tuiles : Peel the pears and core them. Cut them into large dice and sauté them in...
Mango Chicken Fajitas, Mexican Style
Mango Chicken Fajitas, Mexican Style : Cut the chicken into strips. In a skillet, brown the chicken for 5 minutes in olive oil. Salt, pepper, add the...
Megrim fillets with dog sauce
Megrim fillets with dog sauce : Place each megrim fillet on a sheet of parchment paper. Drizzle with olive oil. Salt, pepper. Close the papillotes and...
Melon gazpacho with St Môret® and crispy Parma ham
Melon gazpacho with St Môret® and crispy Parma ham : Cut the melon in 2, remove the seeds and collect the flesh. Using a blender, mix...
Mille-feuille of salmon with cream cheese
Mille-feuille of salmon with cream cheese : Peel the carrot, rinse the zucchini, steam them, 15 min for the carrot and 10 min for the...
Mussels
Mussels : Carefully wash the mussels by immersing them in cold water and stirring them for 2 to 3 minutes. Eliminate the mussels that remain ajar...
Mussels tart
Mussels tart : Preheat your oven on thermostat 6 (180°C). Unroll the shortcrust pastry. Fill a pie pan. Prick the bottom and edges with a fork....
Nested tomato-mozzarella
Nested tomato-mozzarella : Cut large and medium tomatoes in half. Avoid them. Chop the mozzarella and melt it over very low heat in a small saucepan....
Original gazpacho
Original gazpacho : Wash and peel the piece of cucumber, cut it in half lengthwise, remove its seeds. Wash the bell pepper, remove its seeds,...
Pan-fried cockles and clams
Pan-fried cockles and clams : Wash the hulls in several waters, stirring them well. Discard any that are open or broken. Then soak them in...
Panna cotta of raw ham and melon balls
Panna cotta of raw ham and melon balls : Soak the gelatin sheets in cold water. Rinse and then chop the basil leaves. Preheat the oven...
Pear and smoked duck breast remoulade
Pear and smoked duck breast remoulade : Completely degrease the duck breast and cut it into thin strips. Brown the pine nuts in a dry non-stick...
Pistachio Street Tacos with Creamy Pistachio and Avocado Salad
Pistachio Street Tacos with Creamy Pistachio and Avocado Salad : For pickled onions: Pour the vinegar, lime juice, salt and sugar into a 250ml or...
Plain scrambled eggs
Plain scrambled eggs : In a bowl, beat the eggs into an omelet. Salt, pepper. Melt the butter in a skillet. Set on low heat. Pour...
Potato waffles with salmon
Potato waffles with salmon : Peel and grate the potatoes, onion and garlic together. Beat the eggs with the milk, flour, Gruyère cheese and 2 sprigs...
Profiteroles with ham and mushrooms deglazed with raw cider
Profiteroles with ham and mushrooms deglazed with raw cider : Peel and finely chop the shallots then peel and cut the mushrooms into brunoise. Cut...