Ingredients for 6 servingsSalted butter1 walnutBatavia1Oak leaves1Baby arugula220 gNormandy lobsters3Chopped hazelnuts100 gGreen apple1Semi-cooked duck foie gras600 gCider vinegarHazelnut oilSalt, white pepperChives1/2 bunchPreparationPreparation time: 40 minutesCooking time: 10 minutesCook the Norm

New Menu at €32 (VAT reduction)***Landais duck fats***Starters:New leek soup infused with Basque baconorVerrine of crunchy baby vegetables, mussels and prawns, lemongrass vinaigretteMain Dishes:Fish and chips style pollack, mayonnaise and pan-fried peas with fresh mintorSautéed wild boar with red wi

Ingredients (Serves 4) Fresh cod: 4 servings Tomato coulis: 8 tablespoons Chives: ½ bunch Piquillo peppers: 12 Ossau sheeps cheese: 120g, grated Pure olive oil: 2 tablespoons Fine salt: to taste Tomato coulis (for plating): 4 tablespoons Pistou: 2 tablespoons Diced tomatoes: 2 tablespoons Preparat

Ingredients for 4 servings Argentine rump steak160 g Chopped hazelnuts48 g Black sesame seeds8 g Fine salt Hazelnut vinaigrettefor 4 servings Guérande salt4 g Milled pepper2 g Small fresh herb salads4 Mignonette4 g Preparation time: 25 minutes Difficulty: Level 2 Trim and chill the rump steak un

Ingredients for 6 people3 apples1 lemon4 tablespoons caster sugar5 tablespoons flour125 g fresh butter2 eggs25 g sugar cubesA pinch of saltPreparationPreparation time: 15 minutesCooking time: 30-40 minutes (thermostat 5-6, 210°C)Difficulty: 2/5In a small saucepan, soak the sugar cubes in a little wa

Ingredients for 4 people Egg Casserole: sorrel, 1 kg butter, 50 g eggs, 8 fresh cream, 40 cl salt and ground pepper nutmeg Sole and Prawns: sole portions, 4 medium leeks, 4 onions, 200 g pink prawns, 150 g salt, ground pepper butter lemon sorrel, 150 g Preparation Egg Casserole with Sorrel Wash

Menu at €32 (lower VAT, instead of €36) * Landes duck fat toast *** Entries Pot-au-Feu style vegetable broth and shredded beef cheek or Shrimp and avocado cocktail with coriander and turmeric coconut mousse Mains Grilled salmon on zucchini leaves and garlic petals or Chicken stew with peanuts, frie

Ingredients (Serves 6)6 Passion fruits3 tablespoons Brown sugar1 tablespoon Water2 Eggs2 Gelatin sheets (2g each)12 cl Liquid creamCaramel, for drizzlingPreparationChilling: 4 hoursPrep time: 20 minutesCook time: 2 minutesSoak the gelatin sheets in a bowl of cold water. Strain the passion fruit pulp

Special: 5 Fruits and Vegetables a Day€36***Landes Duck Gésiers***White Asparagus Mousseline with Herb Tipsor**Verrine of Herring-Style Marinated Salmon***Filet of Sea Bass with Candied Vegetables, Star Anise White Butteror**Chicken Supreme en Papillote with Mozzarella and Pesto***Sisters Tatin Tart

Boqueria Market, BarcelonaFixed-price menu at €36Featuring Landes duck fatStarter:Raw salmon carpaccio with chive cream, fresh herb salad, sherry vinegar, and Guérande saltorMelon soup with basil, Serrano ham, and coarse pepperMain:Roasted scorpionfish fillet on pissaladière with sweet red onions an

Stock up on vitamins this season! As a seasoned culinary expert with years crafting nutrient-dense dishes, I recommend embracing summers bounty: apricots, peaches, melons, cherries, and plums. These fruits offer exceptional nutrition while staying low in calories (40 to 70 kcal per 100g), thanks to

Ingredients for 3 servings Yogurt mousse: natural yogurt 400 g Liquid cream 200 g Powdered sugar 50 g Gelatin 3 g Grated lime zest Quince balls: very ripe quince 2 Powdered sugar 60 g Orange blossom honey 30 g Butter 30 g Lemon juice 5 g Toasted sesame 50 g Saffron orange juice: powdered sugar 100

Ingredients for 6 servings Liquid cream: 250 g + 1 litre Milk: 25 cl Vanilla beans: 2 + 1 + 3 Powdered sugar: 130 g + 150 g + 250 g Egg yolks: 130 g + 240 g Fresh apricots: 600 g Apricots in syrup: 400 g Gelatin sheets: 1 + 2 Pistachio paste: 30 g Preparation time: 35 minutes | Cooking time: 30 mi

Amuse-BoucheSea Bream Tartare with Ginger on a Bed of GuacamoleorGarden-Fresh Salad with Serrano Ham, Mozzarella, Lemon Vinaigrette, and Fresh Coriander***Duck Breast with Cumin-Carrot Mash and Planifolia VanillaorSeafood Trilogy Swimming in Tarragon Butter***Frozen Summer Fruit Soup with Star Anise

Ingredients for 4 people Brioche dough:T 45 flour: 750 g Fresh yeast: 30 g Eggs: 450 g Powdered sugar: 70 g Fine salt: 11 g Butter: 575 g Vanilla: 1 pod Light cream:Pastry cream: 300 g Elle & Vire 35% fat liquid cream: 100 g Vanilla: 1 pod Preparation Difficulty: Advanced [4/5] Brioche Dough:

Amuse-Bouche Tomato stuffed with rice and smoked salmon, blue poppy seeds, and petite salad or Mixed homemade kakko on leek salad with shallots *** Medallion of monkfish roasted with saffron, petite steamed vegetables or Pastilla of chicken with pimientos, tagliatelle with candied lemon *** Roasted

Belon cupped oyster, Granny Smith apple, and iodized juice:Ingredients for 10 people: 10 oysters (Belon n°3), 150g centrifuged Granny Smith apple juice, 1 sprig of chopped hyssop, 1 Granny Smith apple, fried basil, watermelon balls, and sweet potato chips.As a chef with over 20 years in fine dining,

As a seasoned home preserver with years of experience crafting jams from seasonal fruits, I know that jam is more than just a spread—its a delicious way to preserve delicate produce and transform tart or astringent fruits like quince or bitter oranges into sweet treasures. Made by simmering fruits w

Insights on the Hairy Coprin Mushroom From years of foraging experience, the Hairy Coprin is a superb edible when young and fresh. However, it turns toxic rapidly as it blackens. Harvest only closed cap specimens that are entirely white, with no pink, purple, or gray at the base. Cook immediately af

Ingredients for a round terrine (approx. 24 cm diameter): 1 pigs head 2 pigs feet 2 garlic cloves 4 onions 6 shallots 1 bunch parsley peppercorns, thyme 1 pork tongue 1 bottle dry white wine salt, ground pepper Preparation: Difficulty: 4/5 Cut the pigs head in half lengthwise and place both halv