Serving : 6
Conchiglioni stuffed with sardines
Conchiglioni stuffed with sardines : Preheat the oven to 180°C. Cook the pasta al dente in salted boiling water. Meanwhile, prepare the filling: Peel and finely...
Lamb stew with spring vegetables from Laurent Mariotte
Lamb stew with spring vegetables from Laurent Mariotte : In a large casserole, heat the olive oil and brown the pieces of meat on all...
Parmentier In Confit Duck
Parmentier In Confit Duck : Peel the potatoes and cook them in salted water, 25 min. Meanwhile, peel and finely chop the onions. In a frying...
Pork tenderloin dressed in bacon
Pork tenderloin dressed in bacon : Preheat the oven to 200°C. Wrap each filet mignon with 3 slices of Emmental, then with 8 slices of bacon. Put...
Pizza roll with figs, goat cheese and rosemary
Pizza roll with figs, goat cheese and rosemary : Dissolve the yeast in lukewarm water and let stand for 5 minutes. In a salad bowl...
Goat cheese salmon quiche
Goat cheese salmon quiche : Preheat your oven to 200°C (th. 6-7). Dice the salmon. Wash the chives and chop them. In a bowl, beat the...
Roast chicken with kaffir lime
Roast chicken with kaffir lime : Preheat the oven to 180°C (th 6). Brush the kaffir lime and the orange under cool water, remove their...
Roast pork orloff and its early vegetables
Roast pork orloff and its early vegetables : Cut 10 slices from the roast, leaving them attached to the base. Garnish with the pancetta and the...
Quick Quiche Lorraine
Quick Quiche Lorraine : Preheat your oven to 200°C (th. 6-7). Heat a non-stick frying pan and cook the bacon in it. Drain on absorbent...
Zucchini salmon tart
Zucchini salmon tart : Peel the onion and the garlic and chop them finely, after having degermed the garlic. Wash the zucchini and cut them...
Homemade sausages
Homemade sausages : Crush the coriander seeds in a food processor or mortar. Heat them in a skillet without fat to bring out their flavors. Cut...
Garlic chicken
Garlic chicken : In a deep dish, place the chicken breasts. Drizzle with olive oil and add the spices. Salt, pepper and mix. Leave to...
Chicken truffled under the skin and fried with forest mushrooms
Chicken truffled under the skin and fried with forest mushrooms : Preheat the oven to 180°C. Cut the truffle pieces into thin strips. Gently slip a finger...
Quiche bacon and goat cheese
Quiche bacon and goat cheese : Preheat your oven to 180°C (th. 6). Heat a non-stick frying pan and cook the bacon in it. Remove...
Catalan veal
Catalan veal : Cut the veal into cubes. Peel the onions and garlic and chop them. Wash the tomatoes and cut them into cubes. In a...
Tarte tatin with Provence vegetables from Laurent Mariotte
Tarte tatin with Provence vegetables from Laurent Mariotte : Peel the eggplant and cut it into small cubes. Remove the ends of the zucchini, cut...
Homemade steak, pine nuts and black garlic
Homemade steak, pine nuts and black garlic : Coarsely crush the rusks in a mortar. In a salad bowl, combine the minced meat, the chopped onion,...
Tielle setoise
Tielle setoise : Preheat your oven to 180°C (th. 6). In a saucepan, boil a large pot of water. Immerse the tomatoes in it for...
Doe Wellington
Doe Wellington : Peel and chop the shallots. Marinate the deer tenderloin with all the marinade ingredients for 3 hours in a cool place. Reserve the...
Rabbit with sage and lemon
Rabbit with sage and lemon : Prepare the marinade. Blanch the lemon zest in boiling water, 2 min. Rinse under cold water. Finely chop the...