Pork tenderloin with caramelized onions : Heat the oil in a pan and sweat the peeled and sliced onions. Add the tenderloins and brown them on...
Duck breast with orange : With a finely sharpened knife, remove the fat from the duck breasts, leaving about 1 mm. Cut the fat from one...
Duck pastilla : Bone and crumble the duck legs. Peel and slice the shallots, confit them for 10 minutes in the duck fat over low heat,...
Puy lentil tartare : The night before, soak the lentils in plenty of water. The same day, cook them for 20 minutes in a large pot...
Duck confit with two apples : Salt the duck pieces on all sides. Chill them and let them rest for 24 hours. The next day, put...
Pumpkin gratin with tuna : Peel the pumpkin and cut it into cubes. Heat the oil in a fry pan and sweat the peeled and minced...
Eggplant Quiche : Preheat your oven to 150°C (th. 3). Wash the eggplant and cut the ends then detail it into thin slices. Cut the mozzarella...
Risotto with champagne and langoustines : In a casserole dish, melt the Elle & Vire soft Condé-sur-Vire butter. Brown the garlic and onion. Add the rice...
Salmon-Shrimp Quiche : Steam the salmon for 10 minutes then crumble it. Shell the prawns. Preheat the oven to 180°C (th.6). Roll out the dough and line a...
Steamed salmon with hollandaise sauce : Quickly rinse the salmon fillets. Sponge them, salt them and pepper them. Wash the leek several times. Chop it up. Peel the...
Beef burger with foie gras : Peel and mince the shallots, sauté them in the butter in a pan. Let them simmer over low heat. Heat 1...
Spaghetti marinara with prawns : Defrost the prawns and shell them. Cook the spaghetti in boiling salted water. Wash, dry and cut the cherry tomatoes in 4. Heat...