Ingredients:1 kg anchovies1 large handful coarse sea salt25 cl oil2 carrots2 onions20 cl vinegar6 garlic cloves2 sprigs thyme1/2 bay leaf3 sprigs parsleymilled pepperPreparation:Preparation time: 20 minutesCooking time: 15 minutesRenowned chef Jacques Le Divellec shares his expertise on anchovies in

Ingredients (Serves 8):500 g anchovies1 tablespoon oil1 lemonSalt and pepper5 sprigs parsley300 g sausage meat1 small onion1 clove garlic3 tarragon leavesPinch of cayenne8 large potatoes100 g butter250 ml meat brothInstructions:Scale, gut, and wash the anchovies. Fillet them, chop finely, and place

La Tapenade Provençale This classic Provençal condiment blends black olives, capers, anchovies, and tuna. The name derives from tapeno, meaning caper. Its bold, aromatic flavor makes it a kitchen essential. While available at delis (including green olive versions), homemade tapenade shines with prem

Ingredients for 4 people200 g farfalle4 dozen small snails2 tbsp slivered almonds2 tbsp crushed hazelnuts5 cl cognac10 cl dry white wine3 tbsp whipping cream4 walnut-sized knobs of butter1 clove minced garlicSalt and pepper2 tbsp chopped chervilPreparationPreparation time: 25 minutesCooking time: 25

Ingredients for 2 people300 g duck foie gras800 g whole artichokes50 g butter15 cl fresh cream5 g fine salt1 g white pepper1 g ginger1 g mace50 g lemon juice80 g olive oil25 cl white stock (chicken stock)1 g nutmegPreparationPreparation time: 30 minutesCooking time: 10 minutesThis sophisticated yet

Ingredients (serves 4): 1 kg sorrel, 50 g butter, 40 cl fresh cream, salt, pepper, nutmeg.Wash the sorrel twice under cold water to remove any grit.Melt 50 g butter over low heat in a pan. Add minced sorrel and cook until the water evaporates completely.Butter 8 ramekins. Spoon sorrel into the botto

New Menu at Bistro dHubert***Duck Graisserons from Landes***Starters:Saffron Mussel Soup with Tomatoes& ConfettiorCrispy-Tender Parsleyed Pigs Trotteron Mixed GreensMains:Catch of the Day in Artichoke Creamwith Baked AppleorDuck Parmentier with Pistou& Cherry Tomato SaladDesserts:Thin Apple

Ingredients for 41 beautiful saddle of hare10 garlic cloves20 shallots50g butter2 beautiful bacon bardsthyme and bay leaf2 cloves2 bottles of PommardMarc de Bourgognesalt and pepperPreparation: 15 minutes | Cooking: ~3.5 hoursThis classic Burgundian dish transforms the saddle of hare into a melt-in-

Discover Chef Huberts debut recipe video on the blog. This elegant verrine features salmon with shallots and Granny Smith apples, fresh ginger, Espelette chili, and a light dill cream (substituted here with chives).This professional iPhone-filmed tutorial adds dynamic flair to our culinary content,

Ingredients for 4 people350 g Panzani Vegetable Elbows1 duck breast2 rabbit legs2 chicken breasts1 pear2 tablespoons Calvados½ liter cider1 tablespoon cream1 tomato1 bunch chives2 walnut-sized knobs of butterSalt and ground pepperPreparationPreparation time: 20 minutesCooking time: 22 minutesDifficu

Ingredients (Serves 6)6 sea urchins6 chicken egg yolks30g butter1 teaspoon chopped chives2 tablespoons whipping cream2 tablespoons Liébig lobster bisque150g mushroom duxelles4 slices sandwich breadcoarse salt, salt, ground pepperPreparationPreparation time: 25 minutesCooking time: 10 minutesDifficul

This Weeks Menu€36 Reduced VAT €32***Cooked with premium Landais duck fat**Entries:Spring vegetable roll with avocado and shrimp, soy sauce, and sesame oilorFresh carrot soup with a hint of Tahitian vanillaMain Dishes:Roasted quail on crispy vegetables with currant sauceorSea bream fillet, paella-st

The seasons first asparagus, hailed by Marcel Proust for their celestial shades, trace their roots to Argenteuil. While factory suburbs now produce mostly tough claws, premium varieties—labeled Argenteuil—are cultivated in fertile regions like Sologne and Alsace. As harbingers of spring, these elega

Ingredients for 4 people2 hearts of fresh, crunchy romaine lettuce1 soft-boiled egg1 raw egg yolk1 teaspoon finely chopped garlic4 desalted anchovies4 tablespoons olive oilJuice of 1 lemonA few drops Tabasco10 g grated Parmesan cheese8 Parmesan shavings20 small (1 cm) cubes of sandwich bread, browne

These sheep are utterly chou (adorable)! Menu: 36€ Net Price (Lower VAT): 32€ *** Landais Canard Graisserons *** Starters: Verrine of confit vegetables, balsamic cream, pesto, and parmesan tuile or Warm white asparagus with herb mustard cream Main Course: Turkey piccata with mushroom sauce and toma

Ingredients (Serves 4)280g Panzani festonate4 small purple artichokes125g button mushrooms1 red pepper2 tablespoons grated Parmesan cheese3 tablespoons olive oilPreparation: 15 minutesDifficulty: EasyPrepare the artichokes by trimming the tops, halving them, removing the choke (hay), and slicing the

Ingredients for 4 beef marrow: 50 g butter: 60 g onion: 1 Piedmont rice (round grains): 250 g saffron pistils (or powder): 1 g white wine: 2 cl beef broth: 70 cl salt, ground pepper grated Parmesan cheese: 50 g Preparation Preparation time: 15 minutes Cooking time: 18 minutes Risotto Milanese is

Menu €36 | Reduced VAT €32 *** Prepared with Landes Duck Fat Starters: Gaspacho with five vegetables and its herb mousse or Fresh salad with seafood and smoked salmon, lemon vinaigrette Mains: One-sided pollock fillet, mashed sweet potatoes, and curry sauce or Old-fashioned chicken leg with vinegar

Ingredients (Serves 6)1 kg snow peas150 g rolled pork belly with Basque spices2 onions4 garlic cloves1 L meat juice5 cl olive oil200 g tomatoes100 g butterSalt and ground pepperPreparationPreparation time: 15 minutesCooking time: 10 minutesDifficulty: 2/5As a professional chef with years of experien

Ingredients: Serves 4 For the cream: 1/2 shallot 50g butter 1/2 bunch parsley 50g bread 400g calf liver 3 egg yolks 17cl veal blood (from your butcher) 1 tsp marjoram For the vinaigrette: 90g non-starchy potatoes 1/2 onion 20g bacon 1/2 bunch parsley 10cl thistle oil 15cl chicken broth 1/2 tbsp ace