Ingredients for 4 servings2 large potatoes (300 g)1 shallot200 ml meat broth500 g salad (frisée, lamb’s lettuce, and oak leaves)8 slices of salmon (40 g each)1 bunch chervilRaspberry vinegarBalsamic vinegarWalnut oilFreshly milled pepperOilSaltPreparation: 25 minutes | Cooking: 20 minutesWash the po

Ingredients for 8 servings: For the parfait: 500 g veal brains (peeled and drained overnight), 1 shallot, 40 g butter, salt, freshly ground pepper, juice of 1/2 lemon, 7 sheets of gelatine, 125 g sweetened whipped cream, 40 ml veal stock, 40 ml white port, 10 ml Noilly-Prat vermouth, 50 g spinach l

Ingredients (Serves 4)Panzani egg tagliatelle250 gtrimmed monkfish700 goranges4ginger20 ggreen leaves of a leek1wine vinegar1 tablespooncaster sugar1 tablespoonbutter1 walnut-sized piecesalt, ground pepperPreparationPreparation time: 35 minutesCooking time: 15 minutesDifficulty: EasyPeel the ginger

Ingredients (Serves 4) 1 fresh pineapple 1 can (200 g) natural tuna 160 g mayonnaise 2 tablespoons ketchup A few drops Tabasco 3 sprigs chives Preparation Time: 20 minutes Difficulty: Easy Carefully peel the pineapple and slice it into 12 thin rings. Drain the tuna, crumble it into a bowl, and

Ingredients for 6-8 people 2 each red, yellow, and green bell peppers 800 g brousse 6 garlic cloves 4 tablespoons olive oil 6 sprigs chervil 6 sheets gelatin (12 g) salt, white pepper Preparation Preparation time: 30 minutes Cooking time: 12 minutes Difficulty: 2 Reserve half a raw red bell pe

Ingredients (Serves 8-10)1.5 kg pork throat500 g pork liver250 g country ham1 sheet caul fat4 garlic cloves2 onions½ bunch flat-leaf parsley, chopped5 cl Armagnac (or Cognac)4 eggs100 g cream½ tsp quatre épicesPinch Espelette pepperSalt and ground pepper, to tastePreparation Time: 35 minutes (plus 2

Ingredients for 4 servings800 g cod fillet1 red pepper1 onion1 box (4/4) bouquetière of vegetables5 g curry5 g star anise1 tomatoChopped chervil5 cl dry vermouth1 large bunch curly parsley4 tablespoons olive oilSalt, pepper1/2 l grapeseed oil (for frying)PreparationPreparation time: 40 minutesCookin

Ingredients: Serves 44 lobster portions (2.4 kg)2 Tahitian bourbon vanilla beans1 bunch tarragonJuice of 1 lemon150 g heavy cream60 g shallots½ bunch chervilSalt and ground pepper2 cl olive oil100 g butterPreparation:Preparation time: 20 minutesCooking time: 10 minutesScald the lobsters and halve th

Ingredients for 6 people1 hare (about 2.5 kg)1 bottle Madiran wine1 tablespoon oil4 large onions1 carrot1 bay leaf and 2 sprigs thyme2 cloves10 juniper berries100 g country ham or ventrèche20 g fine fat2 tablespoons flourSalt, pepper, nutmeg2 tablespoons redcurrant jelly1 glass Armagnac3 large ladle

From my personal collection of antique cookbooks, this early 19th-century volume features handwritten recipes on loose sheets tucked neatly between the pages—a true culinary time capsule.Here are two standout recipes, faithfully transcribed and translated.Artichokes à la Cressonnière:Prepare soft-bo

Ingredients (Serves 4) 1 trimmed 13-rib rack of lamb 400 g farfalle Coarse salt 100 g Parmesan Niçoise olives 1 tablespoon olive oil Small bouquet flat-leaf parsley A few drops sherry vinegar Salt, pepper Preparation Time: 25 minutes | Cooking Time: 25 minutes Difficulty: 3/5 Roast the rack of la

Ingredients for 4 1.2 kg Nantaise duckling 4 Lomagne garlic bulbs 2 peeled, seeded, and crushed tomatoes 15 cl aged wine vinegar ½ liter dry white wine 2 tablespoons olive oil 200 g butter Salt and freshly ground pepper Preparation: Cooking time: 45 minutes Difficulty: Medium Crush the whole garl

Ingredients (Serves 4)Chicken jus: 1/4 literPoultry white stock: 1 literSea bass: 800gCoco de Paimpol beans: 400gVery finely chopped bacon: 100gVeal foot: 1Carrot: 1Shallots: 4Goose fat: 1 tablespoonGarlic: 1 cloveFlat-leaf parsley: a handfulPreparationPreparation time: 35 minutesCooking time: 45 mi

Maceration: 3-4 days initially, plus about 1 month aging (best in spring or summer with fragrant fresh tarragon) Ingredients: 1 liter brandy (40% ABV), 500g caster or candy sugar, 1 sachet vanilla sugar, 30g fresh tarragon. Wash and thoroughly dry the tarragon. Place it in a clean jar with the brand

Serves 4: 2 carrots, 1 large onion, 150 g button mushrooms, 40 g roasted and crushed peanuts, 1 glass port, ½ glass water, 800 g beef fillet, 4 knobs butter, 6 tablespoons fresh pistachios, chives, a few whole peanuts, 1 tablespoon peanut oil, salt, pepper. Peel the carrots, onion, and mushrooms,

Mojo Verde, or Green Mojo, is a vibrant Canarian sauce traditionally served with fish cooked in court-bouillon or fried. This recipe draws from authentic island culinary traditions.Ingredients: 5 cloves of garlic, 1 green sweet pepper, 1/2 cup of olive oil, 1 dash of wine vinegar, sea salt.Crush the

Ingredients for 4 people 250g Panzani lasagna 400g salmon (preferably from the fillet) 4 tablespoons virgin olive oil 1 ginger tuber Salt and pepper 1 small bunch dill Preparation Difficulty: 2 Cook the lasagna sheets in salted boiling water for 8-10 minutes. Drain on a clean tea towel and set as

Ingredients (Serves 4) 4 large artichokes 450 g mushrooms 1 lemon 2 celery stalks 2 shallots 50 g walnut kernels sunflower oil walnut oil white wine vinegar chervil tarragon and fresh parsley salt and ground white pepper Preparation Enhanced with fine herbs, crisp celery, and tender artichoke hea

Ingredients (Serves 4) fresh veal sweetbreads800 g carrots3 leeks2 butter60 g shallot1 small mousserons400 g whipping cream30 cl white wine vinegar mustard salt and pepper Preparation Resting time: 1 hour Preparation time: 30 minutes Cooking time: 45 minutes This dish embodies the light, fragr

Ingredients (Serves 4) Chanterelle mushrooms500 g Chicken livers420 g Shelled cooked chestnuts260 g Garlic6 cloves Salt and ground pepperto taste Baby spinach120 g Duck fat3 tablespoons Balsamic vinegar2 tablespoons Chives½ bunch Preparation Preparation time: 20 minutes Cooking time: 15 minutes