Time needed : 30 min -1 heure
Breton scallops
Breton scallops : Open the scallops with a knife. Rinse them and remove the coral. Book. Preheat your oven to 220°C (th. 7-8). Peel the onions...
Buckwheat galette with leeks and smoked salmon
Buckwheat galette with leeks and smoked salmon : Prepare the pancake batter. In a salad bowl, pour the buckwheat flour, the salt and the So...
Chickpea flour donuts
Chickpea flour donuts : Prepare the donut dough with the flours, yeast, water, pepper, turmeric, and other spices according to your taste. Prepare the vegetables in...
Cod with Bayonne ham and potatoes
Cod with Bayonne ham and potatoes : Arrange the plates with 3 potatoes per person, a back of cod with Bayonne ham and cover with...
Dahl of lentils with vegetables
Dahl of lentils with vegetables : In a saucepan, heat the olive oil and sauté the chopped onions and garlic. Add grated ginger and curry paste. Add...
Fennel tatin with orange
Fennel tatin with orange : Finely grate the zest of 1 orange and squeeze the juice from 2 large oranges. Remove the green stems from the...
French toast with foie gras
French toast with foie gras : Make the chutney by putting the apricots, shallot, garlic, honey, vinegar, ginger, curry and pepper in a saucepan. Leave...
Fresh sardines in oil
Fresh sardines in oil : Scrape the sardines to scale them. Top and empty them. Rinse and dry them. Store them side by side in...
Fried sardines
Fried sardines : Scale the sardines with the blunt side of a knife blade or simply wipe them from the tail to the head with...
Ginger Carrot Top Soup
Ginger Carrot Top Soup : Wash and dry the carrot tops then roughly chop them. Peel and cut the potatoes into cubes. Peel and chop...
Goat cheese and bacon cake
Goat cheese and bacon cake : Fry the bacon in a small skillet without fat. Drain them on absorbent paper. Preheat the oven to 180°C (th....
Goat ham cake
Goat ham cake : Preheat the oven to 180°C (th. 6). Pour the flour and yeast into a bowl then add the whole eggs, milk...
Grenoble-style roasted scallops
Grenoble-style roasted scallops : The day before, have the scallops prepared at the fishmonger, keeping the shells. Rinse them with water and put them to...
Marinated bouchot mussels
Marinated bouchot mussels : Carefully scrape and brush the bouchot mussels under running cold water to remove the byssus. Sort the shellfish and discard the...
Mini waffles with smoked salmon and lime whipped cream
Mini waffles with smoked salmon and lime whipped cream : Mix the milk and eggs in a bowl using a whisk. Add 255 g of...
Mussels tart
Mussels tart : Preheat your oven on thermostat 6 (180°C). Unroll the shortcrust pastry. Fill a pie pan. Prick the bottom and edges with a fork....
Pan-fried cockles and clams
Pan-fried cockles and clams : Wash the hulls in several waters, stirring them well. Discard any that are open or broken. Then soak them in...
Panna cotta of raw ham and melon balls
Panna cotta of raw ham and melon balls : Soak the gelatin sheets in cold water. Rinse and then chop the basil leaves. Preheat the oven...
Parsley ham in jelly
Parsley ham in jelly : Remove the pale green sprout that forms in the garlic cloves. It makes garlic particularly indigestible. To unmold a jelly, dip...
Profiteroles with ham and mushrooms deglazed with raw cider
Profiteroles with ham and mushrooms deglazed with raw cider : Peel and finely chop the shallots then peel and cut the mushrooms into brunoise. Cut...