Time needed : 30 min -1 heure
Fillet of whiting, shrimp and tomato sauce
Fillet of whiting, shrimp and tomato sauce : Peel and chop the onion and garlic. Brown them over low heat in a pan with a...
Thai Cod Back
Thai Cod Back : Peel the shallots and chop them finely. Wash the tomatoes and cut them into quarters. Wash the cilantro and chop it. Slit...
Tatin from the south, red mullet & tomatoes
Tatin from the south, red mullet & tomatoes : Preheat the oven to 200°C (th. 6/7). Wash and dry the eggplant. Cut it lengthwise (without peeling...
Sonia Ezgulian’s Lemon Meatball Soup
Sonia Ezgulian's Lemon Meatball Soup : In a salad bowl, mix the meat, bulgur, grated lemon zest, finely chopped yellow onion and coriander, 5 cl...
Conchiglioni au gratin
Conchiglioni au gratin : Cut the fish into pieces and remove any bones. In a skillet, heat 2 tbsp. tablespoon olive oil with the halved garlic...
Parmentier of cod with fresh goat cheese and parsley
Parmentier of cod with fresh goat cheese and parsley : Peel the potatoes and cut them into large chunks. Place them in a saucepan, cover...
Rabbit with mustard
Rabbit with mustard : Preheat your oven to 240°C (th. 8). In a bowl, put the butter and old-fashioned mustard, then mash everything with a...
Artichoke and purple onion tart
Artichoke and purple onion tart : Butter a pie dish with 20 g of butter, sprinkle with flour and tap off the excess. Take the dough...
Veal rolls with onions and tomatoes
Veal rolls with onions and tomatoes : Peel and mince the onion and garlic. Cut the tomatoes into pieces. Wash and chop the mushrooms. In a...
Beef with balsamic sauce
Beef with balsamic sauce : Cut the beef tenderloin into slices 3 to 4 cm thick. Melt the butter in a frying pan, then place the...
Chicken breasts stuffed with apricots and pistachios
Chicken breasts stuffed with apricots and pistachios : Take 8 filaments of zest from the orange. Squeeze it. Soak the bread with the milk. Rehydrate the...
Chicken breasts with almonds
Chicken breasts with almonds : In a skillet, fry the blanched almonds with 1 tablespoon of oil until golden. Stir constantly so that they color evenly...
Chicken legs with mustard
Chicken legs with mustard : Bone the chicken thighs with a small sharp knife. Mix mustard, honey, pressed garlic, oil, salt and pepper. Brush the meat with...
Chinese New Year special wok
Chinese New Year special wok : Coarsely chop the peanuts. For the sugar into a pan and caramelize the peanuts. Cook the noodles according to the...
Lebanese-style minced veal pita
Lebanese-style minced veal pita : Salt and pepper the meat. Sprinkle with oregano. Heat a non-stick casserole dish with olive oil. Brown the meat on both sides...
Monkfish tail glazed with honey, orange and chicory
Monkfish tail glazed with honey, orange and chicory : Cut the monkfish tails into pieces. Bring a pot of water to the boil with coarse salt...
Ricotta-goat cheese tart, melon balls and pine nuts
Ricotta-goat cheese tart, melon balls and pine nuts : Preheat the oven to 180° (th.6). Unroll the dough in a suitable mold and bake the dough...
Semi-cooked salmon, herb butter and vitelotte crisps
Semi-cooked salmon, herb butter and vitelotte crisps : With a mandolin, thinly slice the peeled potatoes. Rinse them under running cold water and pat them dry...
Veal tenderloin with bitter caramel from Marc Meneau
Veal tenderloin with bitter caramel from Marc Meneau : Trim the raw veal tenderloinPrepare with the fatty bacon three strips 3 mm wide and the...
All duck burger
All duck burger : Take 2 tbsp. tablespoons of fat on the confit. Heat it in a saucepan and brown the chopped onions. Add the port,...