Serving : 6
Seared scallops with chorizo
Seared scallops with chorizo : Slice the chorizo very finely to obtain thin strips. In a large skillet, brown them for 2 to 3 minutes...
Shrimp souffle
Shrimp souffle : In a Dutch oven, boil 2 l of water with the peeled onion and stung cloves, bay leaf, pepper in grains and...
Smoked salmon and leek cake
Smoked salmon and leek cake : Preheat your oven to 200°C (th. 7). Peel the onions and chop them. Cut the leek whites into pieces. In...
Smoked salmon tartare with mango
Smoked salmon tartare with mango : Cut the salmon, the avocados and the mango into small dice of 5 to 6 mm. Chop the shallot...
Sophie Dudemaine’s croque-madame cut
Sophie Dudemaine's croque-madame cut : Preheat the oven to 180°C (th. 6). Using a glass or cookie cutter, cut out a circle about 10 cm in...
Sun pie with cantal and pesto
Sun pie with cantal and pesto : Take the baking sheet out of your oven and preheat it to th. 6 (180°C). Spread a first disk...
Tabbouleh cauliflower
Tabbouleh cauliflower : Divide the cauliflower into bouquets. Mix them in robot semolina with the ordinary knives. Pour the semolina obtained in a bowl and add...
Vegetable cake
Vegetable cake : Preheat the oven to 180°C. Wash zucchini and tomatoes. Cut them into cubes without peeling them. Peel the onion and garlic, then chop...
Vegetable fritters
Vegetable fritters : Wash the vegetables. Take the tops of the broccoli and cauliflower, cut the zucchini into sticks and peel the mushrooms. Heat the frying...
Zucchini and Parmesan Soufflé
Zucchini and Parmesan Soufflé : Butter the inside of 6 ramekins. Add a tablespoon of parmesan. Roll the ramekin so that the parmesan sticks everywhere...
Zucchini and Roquefort tart
Zucchini and Roquefort tart : Preheat the oven to 180°C (th.6). Trim the ends of the zucchini, rinse them and cut them into thin slices. Crack...
Balls of cherry tomatoes with fresh goat cheese
Balls of cherry tomatoes with fresh goat cheese : Rinse and pat the tomatoes dry with paper towel. In a plate, finely crumble the chilli and...
Breton scallops
Breton scallops : Open the scallops with a knife. Rinse them and remove the coral. Book. Preheat your oven to 220°C (th. 7-8). Peel the onions...
Foie gras with cocoa, roasted figs with honey and balsamic vinegar
Foie gras with cocoa, roasted figs with honey and balsamic vinegar : Cut the foie gras into 12 regular slices and set aside in the...
French toast with foie gras
French toast with foie gras : Make the chutney by putting the apricots, shallot, garlic, honey, vinegar, ginger, curry and pepper in a saucepan. Leave...
Goat cheese and bacon cake
Goat cheese and bacon cake : Fry the bacon in a small skillet without fat. Drain them on absorbent paper. Preheat the oven to 180°C (th....
Goat ham cake
Goat ham cake : Preheat the oven to 180°C (th. 6). Pour the flour and yeast into a bowl then add the whole eggs, milk...
Hot-cold poultry
Hot-cold poultry : A bouquet garni generally includes 2 or 3 sprigs of parsley, 1 sprig of thyme and 1 or 2 dried bay leaves....
Marinated bouchot mussels
Marinated bouchot mussels : Carefully scrape and brush the bouchot mussels under running cold water to remove the byssus. Sort the shellfish and discard the...
Pan-fried foie gras with mango and black sesame
Pan-fried foie gras with mango and black sesame : Peel the mangoes, take the flesh from either side of the flat core and cut it...