Serving : 4
Fine leek and gentle curry pie
Fine leek and gentle curry pie : Eliminate half the green of the leeks. Split and clean them. Slice them. Peel and slice the onions. Preheat...
Foie Gras Mini-Tatins
Foie Gras Mini-Tatins : Cut circles in the slices of gingerbread using 4 cookie cutters. Place a round of foie gras on each round of gingerbread....
Fresh pasta with morels
Fresh pasta with morels : If you have a pasta machine, once the ingredients are quickly combined, cut the ball of dough into six parts....
Frozen melon soup flavored with pastis
Frozen melon soup flavored with pastis : Cut the melons in half, remove the seeds. Using a melon baller, scoop out the pulp of 1...
Gambas marinade
Gambas marinade : Prepare this recipe the day before. Damp the prawns. Peel the body and put them in a hollow dish....
Greek eggplant
Greek eggplant : Mix together the basil (reserve a few leaves for decoration), the onion, the olives and the garlic. Add the feta and mix...
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...
Jean Imbert’s scallop carpaccio
Jean Imbert's scallop carpaccio : Take the scallops out of their shells. Slice them into thin strips. Arrange them on a flat plate....
Lebanese Tabbouleh
Lebanese Tabbouleh : Wash the bulgur twice by draining it in a strainer. Let it soak for 30 minutes in cold water. Peel, deseed the...
Lobster tartare
Lobster tartare : Take the head of the langoustines, collect the tails and reserve 4. Peel the langoustines to recover the flesh. Using a knife,...
Mango crisps with duck breast and foie gras
Mango crisps with duck breast and foie gras : Peel the mango and cut it into thin slices lengthwise, if possible with a mandolin. Place the...
Marinated mackerel nets
Marinated mackerel nets : Peel the carrots and yellow onion. Cut them into rings. Brush the lemon under hot water. Cut it into slices. Clean the fresh...
Moroccan carrots and semolina
Moroccan carrots and semolina : Peel the onion and chop it. Peel the carrots and cut them into slices. Rinse the chickpeas carefully. Put 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...
Pan -fried foie gras terrine, mango, bayonne aoste ham and Sauternes jelly with Timut pepper
Pan -fried foie gras terrine, mango, bayonne aoste ham and Sauternes jelly with Timut pepper : Peel the mango and wash the herbs. Put the...
Peppers stuffed with sheep’s cheese
Peppers stuffed with sheep's cheese : Wash the peppers and pat them dry. Cut them in half lengthwise. Remove the peduncle, seeds and white fibers...
Plain scrambled eggs
Plain scrambled eggs : In a bowl, beat the eggs into an omelette. Salt, pepper. Melt the butter in a skillet. Set on low heat. Pour...
Potato gratin with tomato and mozzarella
Potato gratin with tomato and mozzarella : Preheat the oven on th. 7 (210 ° C). Peel the potatoes and rinse them. Cut them into thin...
Provençal squid
Provençal squid : Have your fishmonger gut and trim the squid. Wash them thoroughly, drain them and dry them on absorbent paper. Cut them into...
Pumpkin cream with a poached egg (in the microwave)
Pumpkin cream with a poached egg (in the microwave) : Gather the onions, the garlic, the peeled pumpkin, seeded and cut into pieces (800 g...