Master the art of flamiche tarts featuring rich Comté cheese and tender pears glazed in maple syrup Ingredients for 4 servings (makes 8 small tarts): For the dough: 15 g flour, 10 g Comté cheese, 10 g butter, 5 g sour cream, pinch of salt Combine ingredients into a smooth dough and refrigerate over

Ingredients (Serves 4):250g lasagna sheets400g salmon fillet (from the center of the fillet, if possible)4 tablespoons extra virgin olive oil1 ginger rootSalt and pepper, to taste1 small bunch fresh dillInstructions:Cook the lasagna sheets in boiling salted water for 8-10 minutes. Drain on a clean t

Ingredients for 4 people1 large cabbage150 g rolled pork belly (or salted pork)50 g round rice2 whole eggs1 tablespoon olive oil70 g grated Parmesan cheese1 liter broth1 bouquet garni1 fennel branch2 gratings nutmeg1 teaspoon cracked black pepperPreparationPreheat the oven to 180°C (thermostat 6). S

Ingredients (Serves 4-6) 6 medium-sized fragrant mushrooms 1 duck (2.2-2.5 kg) 4 slices ginger 2 small leeks 4 medium-sized onions 5 tablespoons oil 1/2 teaspoon salt 4 tablespoons soy sauce 90 cl water 30 cl red wine 1 chicken broth cube Preparation Preparation time: 35 minutes Cooking time: 1

Ingredients (Serves 4)600 g swordfish fillet7 cl balsamic caramelPaprika1 lemonChervilPepper500 g spinach leaves60 g butter10 cl red pepper coulisFine salt, olive oilPreparationRemove the skin from the swordfish and cut into 1 cm-thick slices. Prepare the red pepper coulis (homemade or store-bought)

Ingredients (Serves 4)3 artichokes1 trimmed veal tenderloin30 g crushed and roasted peanuts1 chopped shallot6 tablespoons raspberry vinegar4 tablespoons whipping cream3 walnut-sized pieces of butterA few sprigs chervil and raspberriesSalt and ground pepperPreparationDifficulty: MediumSlice the veal

Ingredients for 6 people1 kg Tiger prawns (Gambas n°2 20/30)600 g mixed salads400 g mangos500 g avocados500 g tomatoes10 cl balsamic vinaigrette40 cl sunflower oilGuérande saltChervil, chives, thymeMilled pepperPreparationDifficulty: EasyRemove the shells from the prawns, keeping the heads and tail

Ingredients: Serves 4 Fresh cod: 750 g Butter: 100 g Olive oil: 10 cl Spinach: 600 g Garlic: 30 g Carrot: 150 g Cumin seeds: 10 g Shallots: 20 g White wine vinegar: 15 cl Vermouth (Noilly-Prat): 30 cl Thyme Salt, ground pepper Fish stock: 20 cl White leek: 1 large Preparation: Difficulty: Interme

Chamois and Venison Brain Bread Ingredients: 500 g brains (2/3 chamois, 1/3 venison), 120 g butter, 4 eggs, salt, pepper, nutmeg.225 g thick béchamel sauce (made with 100 g flour, 3 egg yolks, 75 g melted butter, 2 pinches salt, 2 pinches pepper, dash of grated nutmeg, 2 dl milk). First, prepare the

Known as the sacred prince of vegetables or chief of vegetables by 12th-century Andalusian agronomist Ibn-al-Awwam, spinach has deep roots in Arab culture. They held it in high regard, even likening it to the Prophet Muhammad, and introduced it to the West.Originating in central and southwestern Asi

Ingredients for 4700 g monkfish, trimmed and cut into cutlets300 g white leeksZest of ½ lemon, finely chopped2 dl liquid cream2 teaspoons chopped ginger1 tablespoon white wineSalt and freshly ground pepper20 g butter (plus additional as needed)Preparation InstructionsCut the white parts of the leeks

Ingredients (Serves 6)Sugar cubes, diced: 150 gUntreated lemon: 1Untreated orange: 1Milk: 30 clWhipping cream: 30 clDry white wine: 10 clWhole eggs: 4Egg yolks: 3Powdered sugar: 125 gPreparationPreparation time: 30 minutesCooking time: 30 minutesThis classic Languedoc dessert, known as Homers Cream,

Ingredients (Serves 4)8 Piquillo peppers2 garlic cloves, chopped (1 crushed + 1 minced)40 g fresh white cheese2 tablespoons chopped chives80 g tapenade4 sardines in oil4 tablespoons pistou2 tablespoons tomato sauce1 tablespoon chopped basil2 tablespoons olive oil2 tablespoons diced tomatoesJuice of

Ingredients: For 4 peopleSliced and smoked halibut400 gAvocados2Curly lettuce1Natural lingonberries1 tablespoonLemon1/2Sherry vinegar1 tablespoonPeanut oil3 tablespoonsOlive oil3 tablespoonsChopped chervil1 tablespoonChopped tarragon1 teaspoonOrange lettuce1 headOranges2Olive oil2 tablespoonsWhite m

Ingredients:1 package (250 g) Panzani egg torti1 kg mussels1 kg fava beans100 g brousse cheese (or any lean fresh cheese)Fresh basil leavesMilled pepper, salt1 pinch minced garlic (optional)Preparation Instructions:Cook the torti in 2 liters of boiling salted water for about 9 minutes. Drain and set

Impress your guests with this chef-inspired flower and herb salad, bursting with fresh flavors and vibrant colors.Flower and Herb Salad with Lemon VinaigretteIngredients: Batavia, watercress, quail eggs, pancetta, chives, arugula, baby spinach, chamomile, chervil, burnet, Scotch broom, pansy, gerani

Ingredients (Serves 6)12 small red mullets1 teaspoon anchovy cream2 tablespoons olive oil6 sprigs lemon balmSichuan pepper, to tasteSalt, to tastePreparationPrep time: 15 minutesCook time: 10 minutesPrepare the aubergines by removing the stems, washing, and patting dry. Slice lengthwise into about 1

Ingredients for 4 people lisette (mackerel): 8 Saint-Clar garlic: 1 head red wine vinegar: 25 cl sunflower oil: 4 tablespoons olive oil: 10 cl mint: a few leaves peppercorns Espelette pepper Preparation Preparation time: 20 minutes Cooking time: 10 minutes Difficulty: Easy Cut off the heads o

Photo taken at Bistro dHubert Ingredients for 4 servings: 4 soles (about 160g each), 200g Muscat grapes, ¼ liter broth, ¼ liter fresh cream, 80g butter, salt, pepper. • Thoroughly clean and trim the soles flush with the fillets. Lightly butter a baking dish, place the soles inside, add broth, and s

Ingredients for 4 peopleSea bass (bar wolf)800 gTarbais beans400 gBacon400 gCalfs foot (veal foot)1Carrot1Poultry white stock1 litreShallots4Butter70 gDuck fat1 tablespoonGarlic clove1Flat-leaf parsleyPreparationPreparation time: 35 minutesDifficulty: [2]As a seasoned chef specializing in French hau