Serving : 6
Salmon, spinach and rice gratin
Salmon, spinach and rice gratin : Preheat the oven to th.5 (150°C). Wrap the salmon steaks in aluminum foil to form papillotes. Place the salmon papillotes on...
Savory charlotte with foie gras
Savory charlotte with foie gras : Cut the foie gras into strips and mix the asparagus with the cream, salt and pepper. In small charlotte molds...
Turkey stuffed with foie gras and chestnuts
Turkey stuffed with foie gras and chestnuts : Start by preheating the oven to th.7 (210°C). Meanwhile, chop the chestnuts and cut the foie gras into...
White pudding and vegetables
White pudding and vegetables : Peel and wash the vegetables. Cut the carrots into rounds, the leeks into small pieces and the Brussels sprouts in...
Arroz de pato
Arroz de pato : Cook the duck legs in a frying pan in a little olive oil. Separate the cooked flesh, and keep the skin and...
Avocado and salmon burger
Avocado and salmon burger : Peel and cut the red onion and cucumber into strips. Remove the skin from the avocado then mash the flesh in...
Bernese dish
Bernese dish : Boil together 1 onion, the sliced carrots, the rosemary, and the beef. Let simmer for 2 hours without boiling. In a saucepan, sauté the...
Burgundy hotpot
Burgundy hotpot : Wash and peel the carrot and the turnip. Cut the carrot into rings and cut the turnip into quarters. Wash and chop the...
Chaniotiko boureki
Chaniotiko boureki : Peel and cut the potatoes and zucchini into rounds. Finely chop the garlic cloves. Mix everything in a salad bowl with the chopped...
Kuru Fasulye
Kuru Fasulye : They will thus soak up water and will be easier to cook. On D-Day, cook the beans in a large volume of boiling...
Nantes style asparagus
Nantes style asparagus : Using a vegetable peeler, peel the asparagus and cut off the ends. Plunge them into a pot of boiling salted water for...
Rooster in wine
Rooster in wine : Peel the onion and carrots and cut them into rings. Cut the rooster into pieces (or ask your butcher) and place...
Roulade Sevigne
Roulade Sevigne : Peel and finely chop the shallots. Slice the button mushrooms. Crack the nuts to get the kernels. Wash, drain and chop the parsley....
Seafood salmon pie
Seafood salmon pie : Start by peeling and finely chopping the onions. Peel and cut the carrot into brunoise (small dice), then wash and cut the...
Vol-au-vent with dumplings
Vol-au-vent with dumplings : Cut your mushrooms into small pieces, and brown them in a pan with butter. Once well coloured, add the flour and the...
Gourmet Stuffed Rabbit Saddle
Gourmet Stuffed Rabbit Saddle : Bone the saddles. In a frying pan, sweat the shallots in olive oil, add the sausage meat, the ground veal...
Oriental Rabbit
Oriental Rabbit : Peel the garlic and onion and chop them. Sauté the onion and garlic in the oil and butter for about 5 minutes....
Osso bucco, the traditional recipe
Osso bucco, the traditional recipe : Peel and finely chop the onions and garlic. Peel the carrots, cut them into cubes. Scald and peel the tomatoes,...
Turkey cutlet pie
Turkey cutlet pie : Cut the cutlets into strips. Heat the oil in a sauté pan and sweat the peeled and minced onion. Add the turkey...
Vegetarian Christmas Pie
Vegetarian Christmas Pie : Clean the mushrooms. Peel and mince the shallot. Heat the butter and oil in a sauté pan and sweat the shallot....