Serving : 4
Vegetable wraps, fresh sauce
Vegetable wraps, fresh sauce : Seed the vegetables. Cut the cucumber into small cubes, the zucchini and the peppers into strips. In a skillet, heat the...
Veggie wrap
Veggie wrap : Wash and chop the iceberg lettuce. Peel and cut the cucumber into thin slices. Wash and slice the radishes with a mandolin. In...
Verrine of smoked duck breast, whipped cream with prunes
Verrine of smoked duck breast, whipped cream with prunes : Using a rolling pin, crush half the walnut kernels. Powder the other half in a...
Verrines of salmon and cream cheese
Verrines of salmon and cream cheese : Wash and chop the chives. Wash the lime and remove the zest. Wash and core the apple. Cut...
Warm goat cheese salad with honey
Warm goat cheese salad with honey : Preheat the oven in grill mode. Cut the goat cheese log into 12 slices and place them on...
Wrap with cooked ham
Wrap with cooked ham : Place each pancake on cling film. Dampen them lightly with water. Spread the cream cheese over the entire surface of...
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...
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...
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...
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...
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 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...
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...
Stuffed buns
Stuffed buns : Preheat the oven to 180°C (th.6). Remove the caps from the buns, remove the crumb then crumble it over a salad bowl. Add...