Melon gazpacho with St Môret® and crispy Parma ham : Cut the melon in 2, remove the seeds and collect the flesh. Using a blender, mix...
Original gazpacho : Wash and peel the piece of cucumber, cut it in half lengthwise, remove its seeds. Wash the bell pepper, remove its seeds,...
Pear and smoked duck breast remoulade : Completely degrease the duck breast and cut it into thin strips. Brown the pine nuts in a dry non-stick...
Rib steaks with anchovy sauce : Sprinkle the bottom of a pan with 2 pinches of fine salt. Heat it over high heat. Cook the steaks...
Salmon tataki with sesame : Wash and dry the cucumbers. Slice them lengthwise with a mandolin. Rinse and dry the lemon. Finely grate its zest....
Smoked salmon cheesecake : Preheat the oven to 180°C (th.6). Mix the crackers and mix them with the butter until a compact dough is obtained....
Tartar watermelon : Remove the skin from the watermelon, cut it into cubes of about 1 cm. Season it with salt and set aside in a...
Tartare of scallops with citrus fruits : Peel raw and cut the grapefruit and orange into small cubes. Take the vanilla seeds and marinate the scallops...
Toasted club sandwich chicken cheddar bacon tomato : Preheat the oven to th 7 (210°C). In a skillet, brown the chicken breasts in olive oil for...
Veggie wrap : Wash and chop the iceberg lettuce. Peel and cut the cucumber into thin slices. Wash and slice the radishes with a mandolin. In...
Wrap with cooked ham : Place each pancake on cling film. Dampen them lightly with water. Spread the cream cheese over the entire surface of...
Ballotin of smoked salmon with avocado and herbs : Peel the avocados, pit them and collect the flesh. Cut it into pieces and place them...
Verrine all salmon : Mix the cream and the herbs. Salt, pepper. Slice 2 slices of smoked salmon into thin strips then add them to...
Verrine of smoked duck breast, pear and whipped cheese : Peel and cut 2/3 of the pear into cubes. Lemon them so they don't darken. Cut...
Cream herring : The day before, get the herring fillets up by your fishmonger. Rinse them, drain them. Place them side by side in a hollow dish....
Frozen melon soup flavored with pastis : Cut the melons in half, remove the seeds. Using a melon baller, scoop out the pulp of 1...
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 : Take the scallops out of their shells. Slice them into thin strips. Arrange them on a flat plate....
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...
Quick Smoked Salmon Cheesecake : Preheat the oven to 180°C (th.6). Mix the crackers and mix them with the butter until a compact dough is...