Landais Duck Fats***Cream of Blond Lentils Paired with Duck Foie GrasorSea Bream Ceviche with Herbs and Guérande Fleur de SelTomato Tartare with Fine Herbs***Salmon Steak Grilled with White Sesame Oil,Small Wok of Red Cabbage with Aged SpicesorChicken Tagine with Aubergines and FigsSoft Semolina wit

While the 17th century—Frances Grand Siècle—may not rank as our finest culinary era, it delivered a captivating, possibly tragic tale in gastronomic history.Louis de Béchameil, a key secretary to King Louis XIV, was both influential and immensely wealthy. Did his epicurean prowess fuel his success?

Amuse-Bouche: Pumpkin Mousseline with HazelnutsAs a chef with years crafting seasonal French-inspired dishes, begin by roasting pumpkins until tender and blending into a dry purée.Incorporate one-fifth choux pastry, generous hazelnut chips, and whipped cream. Pour into buttered cannelé molds and bak

Cod Provençal StyleCod is a staple in Provençal cuisine, celebrated for its robust flavors infused with garlic, tomatoes, and thyme. This dish is traditionally baked au gratin in a terracotta tian for an irresistible finish.Preparation: 15 minutes. Cooking: about 1 hour 20 minutes. Soaking: 24 hours

Recipe for Broth of Deer Daintiers* and CervoissonsStart by thoroughly parboiling the deer daintiers in boiling water to clean them perfectly. Cook until done, then cool. Cut into neat squares—neither too large nor too small. Fry in healthy bacon fat, add beef broth, parsley leaves, and fine spices

Pompe à lHuileThe centerpiece of the famous 13 Provençal desserts, this signature brioche is infused with orange blossom flavor. Enjoy it alongside sweet wine or Muscat, or pair with jams and candied fruits for a true Provençal delight.Serves 8:600g flour50g bakers yeast1 lemon80g caster sugar2 eggs

Responding to requests from many subscribers, Ive curated these Christmas Eve menu ideas. Drawing from years of professional culinary experience, theyre designed to be simple, budget-friendly, and refreshingly original—perfect for holiday gatherings. Menu 1(Lightweight with a sophisticated touch) Li

Discover these exquisite Christmas recipes from HUBERT, crafted for an unforgettable holiday feast. As a professional chef with years of experience in fine dining, Ive refined these dishes to showcase premium ingredients and flawless techniques for home cooks.Light Duck Foie Gras Toasts with Red Oni

Provençal Stuffed Vegetables This timeless Provençal dish transforms classic ratatouille vegetables—peppers, aubergines, courgettes, and tomatoes—into a savory delight, stuffed with seasoned sausage meat, fresh herbs, and garlic-soaked bread. As a seasoned home cook with years exploring Mediterranea

Ingredients: Serves 4 Fresh basil: 1 large bunch Garlic: 4 plump cloves Quality olive oil: 4 tablespoons Freshly grated Parmesan cheese: 4 tablespoons Salt and freshly ground black pepper For the coulis: Ripe tomatoes: 600 g Onion: 1 Garlic: 1 clove Grey shallot: 1 Olive oil Bouquet garni: 1 genero

The Old Market Boqueria in Barcelona As a seasoned explorer of Barcelonas vibrant food scene, Im excited to share this weeks standout menu from La Boqueria—crafted with fresh, seasonal ingredients like Swiss chard, mushrooms, Chinese cabbage, oranges, and pears for an authentic taste of Catalonia at

Renowned pastry chef Hubert shares two original Easter desserts that require a touch of skill to execute perfectly—ideal for impressing your guests with professional results.Chocolate and Hazelnut Delight with Nougat CreamChocolate Hazelnut Mousse:Ingredients for 10 peopleChocolate (70% dark couvert

Chinas NestSeparate the egg white from the yolk. Beat the white until fluffy, then stir in grated cheese and a pinch of salt. Form it into a circle on a baking sheet and bake for about 3 minutes. Gently place the yolk in the center and return to the oven for another 3 minutes.Crazy SteakIngredients:

Now at the Bistro:Full Menu: 36€***Landes Duck Fat***** Verrine of Tabbouleh with Prawns and Raw Salmon, Lime & PeppermintorMustard Leek Cake Mimosa with Hazelnuts & a Touch of Aioli***** Paupiettes of Plaice with Leek Fondue & Garlic Tomato ButterorRoasted Quail with Cognac on Crunchy Cabbage, Two

Ingredients (Serves 4) 24 nasturtium flowers 3 tomatoes 1 head batavia lettuce 3 eggs 250 g Ibaïona ham Balsamic vinegar 100 g softened semi-salted butter 40 g nasturtium flowers ½ bunch chives Preparation Preparation time: 15 minutes Cooking time: 15 minutes Difficulty: Easy Wash and drain th

Ingredients (Serves 4)350 g salted anchovies1 box Pimientos del Piquillo strips2 tomatoes30 g pitted green olives30 g pitted black olives8 cl olive oil2 tablespoons chopped chervil1 small jar pestoBlack pepper from the mill, to tastePreparationPreparation time: 25 minutesPeel, seed, and dice one tom

Landes Duck Fats *** Thai Rice Dish with Smoked Salmon and Prawns Spring Onions and a Pinch of Turmeric or **Fresh Salad with Button Mushrooms, Green Apple, and Walnuts Julienne of Serrano Ham *** **À la Plancha Ocean Trilogy, Indian Spice Vinaigrette Small Spring Vegetables, Pink Berries or Small

Ingredients: Serves 4 Veal tenderloin: 600 g Shallot: 1 Chanterelles: 250 g Butter: 100 g Veal jus: 1/2 litre Heavy cream: 2 tablespoons Chives: 1 bunch Juice of 1/2 lemon Salt, ground pepper For the salad: Fresh pasta: 350 g Arugula: 250 g Butter: 50 g Dijon mustard and aged vinegar: 1 tablespoon

Chiffonnade of Cabbage Semolina with Poached Egg and Pickle GribicheAs a seasoned chef, I love transforming humble cabbage varieties—romanesco, graffiti, broccoli, and cauliflower—into a stunning multicolored semolina. Using a paring knife, finely grate the florets for that perfect texture.Reserve t

 A soufflé may seem daunting, but its easier than you think with these expert steps. This creamy Beaufort version is a cozy winter favorite—adapt with other cheeses like blue, or go sweet for dessert using the same technique. As a French cooking enthusiast with years of kitchen triumphs, I prom