Ingredients: Serves 4250 g spaghetti600 g cooked lobster1 large carrot1 onion150 g button mushrooms1 red pepper3 tablespoons olive oil1 glass port1 avocado2 cooked artichoke hearts2 peaches, not too ripeJuice of ½ lemon2 tablespoons raspberry vinegar6 tablespoons grapeseed oil2 tablespoons cream1 ta

Ingredients (Serves 4) 400 g veal liver 2 tablespoons extra-virgin olive oil 50 g allspice 50 g ground nutmeg 70 g green pepper 1 pinch fresh tarragon 1 bunch fresh chives pickled cherries 1 curly lettuce Preparation: 20 minutes (plus 24 hours marinating) Preparation time: 20 minutes Raw Veal

Ingredients:blood milk caps600 ggoose fat1/2 glassBayonne ham150 gchopped parsley2 tablespoonsflour1 tablespoonTursan white wine1 glasssalt and pepper millchicken broth1 glassPreparation:Clean the young, very fresh milk caps and remove the stems. Gently brown the caps in goose fat.Finely chop the ha

Ingredients for 4 servingspenne rigate300 gred bell pepper1zucchini2butter40 gtomatoes4thyme1 tablespoonchopped parsley2 tbspPreparationPrep time: 20 minutesCook time: 15 minutesDifficulty: MediumAs a seasoned chef drawing from authentic recipes like those in Huberts Book of Pasta for Panzani, heres

MENU €36 VAT reduction €32 Landes duck fats Starters: Saffron cream of mussels with parmesan cheese or Heirloom vegetable pie Main dishes: Salmon steak with crunchy cabbage and spiced oils or Escalopine of duck breast and semolina with shallots Desserts: Small pancakes stuffed with jam black cherri

Ingredients: 2 Granny Smith apples 50 g streusel 80 g blond raisins 30 cl water 30 g acacia honey 3 strips fresh ginger 1 pinch salt Freshly milled pepper, 3 turns 3 g curry 5 g cornflour 50 cl milk (for soufflé) 125 g powdered sugar 6 eggs 50 g cornflour 3 teaspoons cinnamon powder 1 untreated lem

Serve these bold Creole spiced burgers on lightly toasted buns with mixed seasonings, crisp lettuce, sliced onions, and ripe tomatoes for a true taste of Louisianas vibrant flavors.Ingredients (Serves 4):1 kg lean minced beef chuck1/2 tablespoon barbecue sauce*1 drop chili sauce**1 teaspoon sugar1 s

Ingredients (Serves 4)350g Panzani macaroni300g whipping cream2 cucumbersJuice of 1 lemon2 knobs of butter3 tablespoons chopped chervilSalt and pepperPreparationDifficulty: EasyPeel the cucumbers, quarter them lengthwise, cut into large dice, and remove the seeds. Soak in salted water for 1 hour, th

Ingredients for 5 servings 450 g scallops 400 g cooked red beets A few sprigs flat-leaf parsley 1 green apple 15 g pink radishes 60 g clarified butter 6 g Tahiti vanilla salt 5 cl fresh tomato coulis 3 cl balsamic vinegar 30 g diced tomatoes 600 g cooked red beets 30 g acacia honey 22 cl red wine 8

Ingredients for 6 servings Duxelles: 80 g Double cream: 20 cl Butter: 30 g Whole eggs: 4 Aged wine vinaigrette: 18 cl Poultry stock: 50 cl Salt and pepper Chervil Candied orange julienne: 30 g Preparation Cooking time: 45 minutes Difficulty: Intermediate Gently steam the duxelles in the poult

Panna Cotta with Coconut Milk, Ginger, and Lime Red Fruit Granita and Orange Tuile For the strawberry granita: Wash and hull the strawberries, then blend with grated orange zest, two chopped mint leaves, and 100g sugar. Taste and adjust sugar based on the strawberries sweetness. Spread into a flat

Ingredients (Serves 4) 1 clove garlic, finely chopped 1/2 teaspoon salt 2 untreated limes 1 fresh chili, finely chopped 2 ripe avocados Preparation Difficulty: Easy (1/5) Combine garlic and salt in a mortar and crush to a fine paste. Add the chili and crush again until smooth. Stir in the lime j

Ingredients (Serves 2)1 pigeon20 g carrots20 g gourmet peas20 g mini leeks20 g mini fennel20 g beans20 g shiitake mushrooms250 g liquid cream25 cl chicken broth50 g shallots1 lobe fresh duck foie grasButter, salt, pepper, chivesPreparationPreparation time: 40 minutesCooking time: 25 minutesDifficult

Ingredients:200 g shortcrust pastry (for shortbread)200 g liquid cream4 William’s pears (for pear confit)4 star anise1 vanilla pod150 g 60% base syrup1 lemon (juice)100 g T55 flour (for tempura)130 g ice waterPreparation:Difficulty: 4/5Roll out the shortcrust pastry to 3 mm thickness and cut out 6 c

Lunch and Dinner€36 Reduced VAT €32 (1 Starter + 1 Main Course + 1 Dessert)Starters:Gaspacho of grilled peppers lightly sweetened with red fruitsorChaud-froid of tomatoes and courgettes, mousse of avocados with crab, smoked bacon crispsMain Dishes:Saté and bulgur marinated pork chop with fresh herbs

Menu of the Week Lunch and Dinner 5 FRUITS AND VEGETABLES A DAY *** €36 VAT reduction €32 (1 Starter + 1 Main Course + 1 Dessert) *** Amuse-bouche Starters: Cold carrot soup with orange and cilantro or Salad of marinated and spicy fish Mains: Grilled hanger steak on salad with old-fashioned mustard

Ingredients:700 g salted cod500 g leeks4 potatoes, 150 g each8 slices ventrèche (rolled pork belly)Chives1 liter milk1 bouquet garni25 cl water50 g Mornay sauce160 g crème fraîcheNutmeg, 1 grater50 cl white wine200 g blanched garlic100 g blanched shallots200 g crème fraîcheSalt, peppercornsPreparati

As a chef passionate about Alpine traditions, I recommend this velvety Beaufort d’Alpage soup for crisp autumn days, highlighting its fruity depth.Prep time: 15 mins | Cook time: 20 minsIngredients (Serves 4):400 g Alpine Beaufort cheese50 g butter50 g flour10 cl dry white wine1 pinch nutmeg10 cl cr

Ingredients (Serves 6): 500 ml milk 125 g semolina 200 g sugar 50 g ground almonds 4 egg whites Pinch of salt Strawberry syrup: 350 g strawberries 150 g sugar 1 tsp lemon juice Preparation: Prep time: 20 minutes Cook time: 20 minutes Difficulty: Easy Bring the milk to a boil in a saucepan. Gradu

Amuse-Bouche Starters: Coconut Curry Zucchini Soup with Brunoise of Bananas or Verrine of Braised Rabbit with Tarragon and Seasonal Vegetables Main Dishes: Grilled Salmon Steak with Orange Sauce, Mango & Ginger, Turmeric Sweet Potato Gratin or Veal Cutlet au Gratin with Parmesan and Pesto Fried Che