Ingredients for 4 people2 salmon trout fillets2 dozen petit gris snails (flesh only)200g spinach1 small bouquet chervil1 small bunch flat-leaf parsley1 small box natural nettles2 cl Chablis wine50g butterJuice of 1 lemon1 shallot1 garlic clove10 cl whipping creamPreparationDifficulty: Level 2Fillet

Ingredients for 4 servingsGreen asparagus: 400 gMilk: 35 clLiquid cream: 25 clChum roe (salmon): 4 tablespoonsChervil: 2 sprigsSalt and freshly ground white pepperPreparationPrep time: 25 minutesCook time: 30 minutesDifficulty: EasyPeel the asparagus starting from the tip and trim the fibrous ends.

Ingredients for 4 servings1 cucumber300 g smoked salmon3 tablespoons olive oil½ lime1 bunch chervilSalt and ground pepper, to tastePreparationPreparation time: 15 minutesCooking time: 15 minutesWash the cucumber, halve it lengthwise, and remove the seeds. Cut into thin strips with a paring knife to

Ingredients for 4 servings4 sole fillets4 leeks200 g onions150 g pink shrimpSalt and ground pepperButterLemon150 g sorrelPreparationDifficulty: 2Rinse the sole fillets and poach them in lightly salted simmering water for about 4 minutes. Drain well.Boil the leeks and sliced onions in water for about

Ingredients (Serves 4) 8 Belon flat oysters 8 eggs 4 tablespoons vinegar 1/4 liter jelly 2 sheets gelatin 10g caviar 1/4 liter American sauce 1/2 lemon Bread for toasts Seaweed for decoration Preparation Open the oysters, detach them from their shells, and retain their seawater. Wash and clean t

Ingredients (Serves 8-10):4 eggs125g sugar300g chestnut cream1 teaspoon yeast100g chewable chocolate125g flour125g butter2 tablespoons kirsch100g chewable or fondant chocolate80g butterPreparation:Preparation time: 40 minutes (biscuit and cream prepared the day before)Cooking time: 12 minutes (th. 7

Ingredients for 4 people 4 turbot steaks (160 g each) 12 Landes white asparagus spears 120 g morels 100 g shallots 10 cl dry white wine 2 cl vinegar with shallots or wine vinegar 4-5 g pepper 1 bay leaf 250 g butter 3 egg yolks 10 cl poultry stock 60 g whipped cream 2 cl olive oil 10 cl fish stock

Ingredients (Serves 4) 12 scallops 8 thin slices Pata Negra Bellota ham 2 tablespoons old-fashioned mustard 4 endives 4 sheets filo pastry with herbs 1 dl basic vinaigrette 1 dl chive oil 2 bunches chives (for chive oil) 2 egg yolks 50 g melted butter 1 bunch each tarragon, chervil, chives, dill 2

Ingredients (Serves 5) 5 Maine lobsters (approx. 300g each) 1 liter court-bouillon 1 onion 1 garlic clove Thyme 1 box (15 cl) lobster bisque 20 cl fresh cream 200g salted butter 120g rump steak 150g chayotes (christophines) 150g carrots Turmeric powder Chives Risotto: 50g Camargue red rice 50g shal

The stunning 5-hour leg of lamb I served my New Years Eve guests:Ingredients (serves 6-8):Leg of lamb (or mutton), about 2 kg1 large carrot2 green leeks3 cloves of garlic3 white onions with their stems1 bunch of chives1 bunch of flat-leaf parsleyCoarse saltPepper50 cl veal stock50 cl dry white wineT

Ingredients (Serves 6)30 langoustine tails80 g smoked bacon, cut into thin lardons6 eggs8 cl olive oil200 g civet sauce200 g shellfish sauce3 cl cognacSalt and freshly ground pepperA few branches of chervilPreparationPreparation time: 35 minutesCooking time: 6 minutesDifficulty: MediumHeat 5 cl of o

Salmon Sashimi with Anchovy Butter, Sesame Seeds, Palm Oil, Ginger, and Blue Poppy Seeds Ingredients (serves 12): Fresh salmon 350g, palm oil 15cl, sesame seeds 10g, Espelette pepper, fresh ginger 10g, blue poppy seeds 3g, Île de Ré salt 5g, black pepper, 1 red oak leaf or lambs lettuce leaf. Peel

Ingredients (Serves 4)4 rabbit legs marinated in fresh coriander150 g salsify, cleaned and cut into sticks100 g onions, quartered150 g golden celery, cleaned and julienned3 g saffron pistils50 cl veal stockButter, as neededDifficulty: 3/5PreparationGently brown the rabbit legs in butter for 10 minut

Serves 6Ingredients:Landais pudding: 450 gGranny Smith apples: 2Lettuce (salad): 150 gWalnuts: 3Butter: 30 gCinnamon: 4 gChives: ¼ bunchSerrano ham: 110 gPreparation:Chop the lettuce. Remove the skin from the Landais pudding (blood sausage), slice it, and mash with a fork.Peel and dice the apples. I

Ingredients for 4 people750 g John Dory fillets4 tablespoons olive oil2 beautiful zucchini1 small bunch flat-leaf parsley50 g butter2 sprigs thyme (fresh if possible)3 tablespoons blueberry vinegar2 tablespoons whipping cream1 glass waterSalt and freshly ground pepperPreparationPreparation time: 30

Ingredients (Serves 4-5)turbot1 x 1.5 kgbananas (not too ripe)2butterfresh creamgarlic8 cloveschopped shallot2 tablespoonswhite vinegarsalt, freshly ground pepperPreparationPreparation time: 20 minutesCooking time: 20 minutesSeason the turbot sections with salt and pepper, then steam for 12 minutes

Clear Vegetable and Mushroom Soup This delicate clear soup, featuring fresh vegetables and dashi broth, makes an elegant, healthy opener for Vietnamese Tế́t Festival or Chinese New Year gatherings. As featured in Cuisines du Monde, its simple yet authentic. Prep time: 35 minutes Cook time: 30 minut

Ingredients (Serves 4)Vegetable-striped elbow pasta300 gRed pepper1Yellow pepper1Fava beans500 gChives1 bunchPink peppercorns1 teaspoonCrushed star anise1 teaspoonCoarse Guérande saltto tastePeanut oil1 tablespoonThyme seeds1 teaspoonOlive oil10 clUntreated lemon1Can of anchovies1 smallCayenne1 pinc

Ingredients: Serves 6Small packets: 30 x 40 gLambs feet: 6Large onions: 2Carrots: 2Red pepper: 1Garlic: 5 clovesBouquet garni: 1Olive oil: 10 clTomato coulis: 10 clDry white wine: 10 clLamb jus: 10 clSalt, ground pepper: to tastePreparation Time: 20 minutesTotal braising time: 4 hoursGrill the red p

Ingredients for 4 people Sauce: 375 g fresh cleaned porcini mushroom trimmings 18.5 cl reduced veal stock Fine sea salt Freshly ground black pepper Garnish: 3 tablespoons extra virgin olive oil 4 small shallots, peeled and thinly sliced 75 g Bayonne ham (1 blanched slice), diced 30 g breadcrumb