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Melon gazpacho with St Môret® and crispy Parma ham

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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...