Ingredients for 4Veal kidney: Approximately 1 kgDry white wine: 20 clThyme, bay leaf: QSVeal jus: 220 gHeavy cream: 10 clWhite mustard and Meaux mustard: 6 tablespoonsBlonde mustard seeds: 30 gButter: 180 gShallot: 50 gChives, sunflower oil: QSSweet red onion: 100 gBlonde lentils: 400 gOnion: 200 gB

Ingredients: Serves 6 Green beans: 800 g Fresh peas: 500 g Beans: 300 g Hearts of palm: ½ box Carrots: 1 bunch Turnips: 1 bunch White onions: 1 bunch Heavy cream: 300 g Vermouth: 5 cl Gelatin: 9 sheets Salt, ground pepper Tabasco Lemon: 1 (juice) Chives Flat parsley Tarragon Nutmeg Chervil Prepar

Serves 6500g redcurrants, 300g raspberries, 150g caster sugar, 6 sheets of gelatin, 150g blueberries, 100g blackberries, 250g apricots, 100g blackcurrants, 3 cl gin, 110g almond sticks (flaked almonds).Soak the gelatin sheets in cold water until softened. Wash and destem the redcurrants, then blend

Ingredients for 4 servings250 g Panzani Egg Macaroni450 g oxtail4 tablespoons olive oil½ onion, thinly sliced1 yellow bell pepper½ red bell pepper3 tablespoons fresh tomato sauce2 tablespoons grated Parmesan cheeseSalt and pepper, to tastePreparationPrep time: 15 minutesCook time: 9 minutes (oxtail:

Ingredients (Serves 4)400 g raspberries12 brick sheets100 g butter15 g ground pistachios25 cl liquid cream10 g liquid Tahitian vanilla with seeds75 g icing sugar12 lemon balm leavesPreparation time: 30 minutesPreheat the oven to thermostat 5/6 (150-180°C).Melt the butter.Fold a brick sheet in half,

Ingredients (Makes 4-5 bottles)1.5 liters red wine from the Côtes du Rhône5 beautiful untreated thin-skinned sweet oranges1 lemon1 vanilla pod500 g sugar25 cl white brandyPreparation Time: 20 minutesOrange wine is a cherished fruit wine from southern Frances Provence region. Immortalized by Colette,

Ingredients for 4 servings16 puff pastry squares50 g strong blue Roquefort cheese2 tablespoons double cream50 g roasted and crushed peanuts30 g Roquefort1/2 glass port2 tablespoons whipping cream2 walnut-sized knobs of butterwhole peanutschives4 g pepper1 tablespoon peanut oilsalt and pepperPreparat

Ingredients for 3-4 servings500 g country psalliotes4 artichokes2 lemons1 head lettuce6 tablespoons olive oil2 tablespoons vinegar2 tablespoons cream1 garlic cloveChopped chivesChopped parsleySalt and ground pepperPreparation time: 15 minutesField psalliote, meadow rose, dew mushroom, brood mushroom

Ingredients for 50 pieces: 1 can mackerel in white wine (drained), 80g softened butter, ½ bunch pink radishes, chives, coarse pepper, 1 lemon (zested and juiced). Finely zest the lemon and dice into a brunoise. Blanch the zest and preserve in a light syrup for brightness. Flake the drained mackerel

Ingredients (Serves 12) Olive oil 1 whole hake (3-5 kg), gutted, scaled, boneless, and butterflied 20 slices lobster-style surimi medallions 1 small jar chum (salmon roe) ½ bunch white onions 70 g garlic Chervil, chives, and flat-leaf parsley 2 limes 3 seeded, peeled tomatoes ¼ bunch pink radishes

Ingredients for 4 people2 live lobsters4 slices country bread4 tomatoes4 slices rolled belly with Basque spices100 g purslane1 sprig fresh thyme3 garlic cloves5 cl olive oil10 cl classic vinaigretteJuice of 1 passion fruit10 sprigs thyme/lemonSalt and ground pepper, QSPreparationPreparation time: 35

Ingredients (Serves 4-6) 2 tablespoons vegetable oil 1 large chopped onion 8 cloves minced garlic 2 stalks chopped celery 4 medium chopped tomatoes 2 medium chopped green peppers 2 tablespoons tomato puree 1 teaspoon chili sauce 1/2 teaspoon dehydrated oregano 1 teaspoon dehydrated thyme 2 teaspoon

Ingredients (Serves 2-3): 6 sheets of brick pastry 2 cans sardines in olive oil 1 small jar tapenade 10 dried tomatoes 2 tablespoons capers Chives, chopped Olive oil Cherry tomatoes, for garnish 1 bunch spring onions, for garnish Preparation: Preparation time: 25 minutes Cooking time: 10 minutes

Ingredients (Serves 4-5)1 lamb shoulder on the bone (1.5 kg)1 onion1 carrot3 garlic clovesChivesGuérande saltEspelette pepper15 cl white Armagnac (folle blanche)Milled black pepperPreparationDifficulty: Medium (3/5)Trim the lamb shoulder and place it in a stainless steel dish.Slice the onion, peel a

Ingredients (Serves 4)800 g pork tenderloin2 ripe Doyenne du Comice pears100 g butter50 cl Pacherenc de Vic Bilh½ lemon20 cl fresh creamSalt and freshly ground pepperPreparation Time: 20 minutes | Cooking Time: 15 minutesDifficulty: Easy (1/5)Slice the pork tenderloin into 8 medallions.Peel and halv

Ingredients: Serves 4 4 eggs 1 baguette 220g shiitake mushrooms 150g corn kernels 350g bacon, thinly sliced 1 garlic clove Balsamic vinaigrette Preparation Prep time: 25 minutes Cook time: 10 minutes Cook the eggs soft-boiled for 5 minutes from boiling point. Peel, cool under cold water, and s

Thai Chicken Salad As a culinary expert with years perfecting Asian-inspired dishes, this Thai Chicken Salad captures the bold, fresh flavors of Thailand. Its light, vibrant, and ideal for summer gatherings. Ingredients Cooked chicken (shredded or julienned) Green onion and red onion (sliced) Cila

Ingredients (Serves 4) 250g large cooked prawns 1 long cucumber 20g fresh ginger 2 sprigs Thai basil, lemon balm, or mint 2 tablespoons cider vinegar 4 tablespoons grapeseed or peanut oil 1 fresh chilli pepper Salt, to taste Preparation time: 15 minutes Peel the cucumber and slice it thinly. Pee

Ingredients for 8 servings 1 kg dogfish fillet 1 litre court-bouillon 8 small leeks 2 egg whites 30 cl cream ½ bunch chives 15 g butter 4 sprigs flat-leaf parsley 1 pinch nutmeg Salt and white pepper Preparation time: 25 minutes Difficulty: Intermediate Bring the court-bouillon to a boil. Poach 50

Ingredients for 4 servings250 g small egg pasta nests2 large leeks (white parts)4 flounders (lemon sole), 700 to 800 g each, filleted4 ripe tomatoes1 garlic clove3 tablespoons heavy cream6 walnut-sized knobs of butterCoarse salt, to tasteSalt and ground pepper, to tastePreparationPrep time: 25 minut