Time needed : + 1 heure
Ratatouille parmigiana
Ratatouille parmigiana : Wash your eggplant then cut them into thick slices. Place your slices on a baking sheet lined with parchment paper. Oil them lightly...
Salmon brandade with orange
Salmon brandade with orange : Peel the garlic cloves. Plunge them into a small saucepan of cold water. Bring to a simmer, then count 2...
Salmon skewers, zucchini cake
Salmon skewers, zucchini cake : Make the zucchini cake. Preheat the oven to 200°C (th. 6-7). In a salad bowl, beat 2 eggs with 80...
Anne-Sophie Pic’s Richelieu pudding
Anne-Sophie Pic's Richelieu pudding : Make the sausages: break the eggs, separating the whites from the yolks. In a saucepan, bring the milk and 50 g...
Beef stew with Alsatian spices
Beef stew with Alsatian spices : In a casserole dish, melt the chopped onion for 5 minutes in 15 g of butter. Book. Cut the meat...
Capon stuffed with foie gras
Capon stuffed with foie gras : Prepare the stuffing. Drain the chicken liver and the foie gras and cut them into pieces. Remove the crust from...
Chicken Tagine with Prunes
Chicken Tagine with Prunes : Peel and chop the onion and ginger. Heat the oil in a pan and sweat the onion. Add the chicken pieces...
Caponnée guinea fowl and its sour fruits from Amandine Chaignot
Caponnée guinea fowl and its sour fruits from Amandine Chaignot : Season the inside and outside of the guinea fowl with salt and pepper, massaging...
Duck breast stuffed with foie gras from Philippe Etchebest
Duck breast stuffed with foie gras from Philippe Etchebest : Preheat the oven to 180°C (th. 6). Degrease the duck breasts, cut them in 2...
Filet of beef, truffle sauce
Filet of beef, truffle sauce : Meanwhile, put the veal bones in a casserole dish and brown them in the oven, uncovered, at 180°C (th....
Free-range chicken onions carrots
Free-range chicken onions carrots : In a casserole dish, brown the chicken cut into pieces in the duck fat. Let the pieces brown then set...
Gently lacquered enchanted can, tangerine juice
Gently lacquered enchanted can, tangerine juice : Grate the zest of 2 mandarins. Squeeze the other 4. In a saucepan, combine the juice and zest, liqueur,...
Guinea fowl capon with apples, pecan nuts and maple syrup
Guinea fowl capon with apples, pecan nuts and maple syrup : Preheat the oven to 180°C (th. 6). For the pecans into a bowl, sprinkle...
Guinea fowl casserole, apples and cider
Guinea fowl casserole, apples and cider : Preheat the oven to 200°C (th. 7). In a bowl, mix a big pinch of salt, the cinnamon, the...
Guinea fowl with cider and grapes
Guinea fowl with cider and grapes : Peel and mince the onion and garlic. Heat the butter in a pan and fry the onion. Add the...
Leg of a spoon or lamb of seven hours
Leg of a spoon or lamb of seven hours : Preheat the oven to 120°C (th 4). Heat the oil in a pan and brown the...
Lobster and risotto with shellfish stock
Lobster and risotto with shellfish stock : Bring a large pot of salted water to a boil. Plunge the lobsters into boiling water for 10 minutes. Drain...
Peppers with mozzarella
Peppers with mozzarella : Preheat the oven to 180°C (th. 6). Cut the peppers in half and remove the seeds. Soak the bread in the...
Poule au pot in the old-fashioned way
Poule au pot in the old-fashioned way : Cut off the neck of the hen and reserve it. Tie the legs to the body. Peel the...
Ratatouille Quiche
Ratatouille Quiche : Wash the vegetables then cut them into cubes. Peel the onion and garlic and chop everything. In a non-stick fry pan, heat 3...