Time needed : 15-30 min
Lebanese Tabbouleh
Lebanese Tabbouleh : Wash the bulgur twice by draining it in a strainer. Let it soak for 30 minutes in cold water. Peel, deseed the...
Lentil salad with diced salmon
Lentil salad with diced salmon : Bring 1 liter of water to a boil in a saucepan, add the stock cube. Dip the bags of lentils...
Lobster tartare
Lobster tartare : Take the head of the langoustines, collect the tails and reserve 4. Peel the langoustines to recover the flesh. Using a knife,...
Mussels
Mussels : Carefully wash the mussels by immersing them in cold water and stirring them for 2 to 3 minutes. Eliminate the mussels that remain ajar...
Peppers stuffed with sheep’s cheese
Peppers stuffed with sheep's cheese : Wash the peppers and pat them dry. Cut them in half lengthwise. Remove the peduncle, seeds and white fibers...
Persil foie gras candy
Persil foie gras candy : Cut the foie gras in cubes, brown them in a very hot pan, a few minutes, drain. Take the parsley, wash...
Quick recipe: cherry tomato and sheep cheese clafoutis
Quick recipe: cherry tomato and sheep cheese clafoutis : Cut the cheese into small dice. In a bowl, beat the eggs, add the cornstarch dissolved...
Salmon tartare and crunchy radish with Carré Frais
Salmon tartare and crunchy radish with Carré Frais : Peel and chop the shallots, chop the chives. Cut the salmon into small cubes. Mix the lemon...
Samoussas with shrimps and curry
Samoussas with shrimps and curry : Peel the shrimp and place them in a bowl. Add the lemon juice, chopped mint and curry. Salt, pepper,...
Savory madeleines with dried tomatoes, mozzarella and basil
Savory madeleines with dried tomatoes, mozzarella and basil : Preheat your oven to 180 ° C (Th. 6). Finely chop the basil. Cut the mozzarella...
Scallop ceviche with citrus fruits
Scallop ceviche with citrus fruits : Chop the cilantro. Wash and cut the celery into small chunks. Peel and grate the ginger. Take the supremes...
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...
Semi-cooked tuna carpaccio, marinated in soy and sesame
Semi-cooked tuna carpaccio, marinated in soy and sesame : Squeeze the lemon to obtain a juice. Peel and degerm the garlic clove. Finely chop the...
Sesame aperitif tomatoes
Sesame aperitif tomatoes : In a small saucepan, heat the sugar with the water to obtain a well golden caramel. Pour the sesame seeds into...
Shrimp, avocado and smoked trout verrine
Shrimp, avocado and smoked trout verrine : Peel the prawns and cut them into pieces. Divide them among 4 verrines. Scoop out the flesh of the...
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...
Stuffed meadows
Stuffed meadows : Take the butter out of the refrigerator 30 minutes in advance, so that it is not too hard. Preheat the oven to th....
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...
The southwest tapas of Philippe Etchebest
The southwest tapas of Philippe Etchebest : For the prunes: surround them with half a tranche of raw ham. Keep with a wooden spike. Heat...