Serving: 4
Mozzarella-Stuffed Chicken Escalopes
Mozzarella-Stuffed Chicken Escalopes : Preheat the oven to 180°C (th. 6). Slice the tomatoes into thick rounds and quarters. Peel and slice the shallots and...
Mozzarella Cromesquis
Mozzarella Cromesquis : Drain and cut the mozzarella into 3 cm cubes. Dry them well with paper towels. Pour the flour onto a plate. Beat...
Pork Chop with Peaches, Tomatoes, and Pesto
Pork Chop with Peaches, Tomatoes, and Pesto : Rub the pork chops with a bit of olive oil, and season with salt and pepper. Wash...
Braised Lamb Shoulder with Apricots
Braised Lamb Shoulder with Apricots : Bring 1 liter of water to a boil with the bouillon cubes. Peel and chop the celery and carrot....
Provençal Hamburger
Provençal Hamburger : Rinse the zucchini, trim the ends, and slice it very thinly. Heat the olive oil in a pan and brown the zucchini...
American Hamburger
American Hamburger : Heat a skillet and cook the beef patties for about 5 minutes on each side. Do the same with the foie gras...
Foie Gras Hamburger
Foie Gras Hamburger : Heat a skillet and cook the beef patties for about 5 minutes on each side. Do the same with the foie...
Lobster with Orange Zest
Lobster with Orange Zest : Bring a large pot of salted water to a boil, add the lobsters, and boil for 5 minutes. Drain them...
Original Hamburger
Original Hamburger : Heat 2 tbsp of olive oil in a pan and brown the chicken croquettes for 5 minutes on each side. Sprinkle with...
Indian-Style Hamburger
Indian-Style Hamburger : Mix the veal with the peeled and chopped white onion and garlic. Add 1 tsp of curry, cumin, ground coriander, salt, and...
Light Hamburger
Light Hamburger : Cut the chicken into bite-sized pieces. Wash the tomatoes and dice them. Heat the olive oil in a pan and sauté the...
Indian Hamburger
Indian Hamburger : Peel the onions and slice them. Heat half of the olive oil in a pan and sauté the onions over low heat...
Poached Eggs with Artichokes
Poached Eggs with Artichokes : Cut the artichoke hearts into sticks. Sauté them in olive oil in a non-stick skillet, season with salt and pepper....
Whisky Lobster
Whisky Lobster : Boil the lobsters for 1 minute, then refresh and drain them. Remove the claws, crack the shells without removing them. Cut the...
Pork Shank with Red Cabbage
Pork Shank with Red Cabbage : Preheat the oven to 180°C (th. 6). Score the rind of the pork. Rub it with coarse salt, pepper,...
Turkey and Raw Red Cabbage Kebab
Turkey and Raw Red Cabbage Kebab : Thinly slice the red cabbage. Sprinkle the turkey cutlets with paprika. Slice them thinly. Heat the oil in...
American-style langoustines
American-style langoustines : Rinse and drain the langoustines. Peel and chop the shallot. Rinse, dry, and finely chop the coriander. Rinse, wipe, and blend the...
Egg Cocotte with Bacon
Egg Cocotte with Bacon : Preheat the oven to 180°C (th 6). In individual ramekins, crack the eggs and cover with cream. In a frying...
Lamb with Garlic, Shallots, and Confit Vegetables
Lamb with Garlic, Shallots, and Confit Vegetables : Heat the oil in a large pot and brown the lamb shanks over high heat on all...
Maman’s Poached Eggs in Red Wine Sauce
Maman's Poached Eggs in Red Wine Sauce : Peel and chop the garlic and shallots. In a saucepan, melt the butter, then add the garlic...
Scrambled Eggs on Puffed Rice
Scrambled Eggs on Puffed Rice : Beat the eggs with 2 tablespoons of crème fraîche, cumin, salt, and pepper. Place them in a saucepan over...