Ingredients (Serves 6)1 duck (approx. 1 kg 800 g)1 celery stalk2 carrots2 onions100 g bacon10 cl Marc de Bourgogne45 cl Pommard wineOlive oil250 g button mushrooms1 garlic clove1 bouquet garniSalt and ground pepperPreparationPreparation time: 15 minutesCooking time: 1 hour 20 minutesMarinating time:

Ingredients for 4 servings Veal sweetbreads 4 walnuts 4 finely chopped gray shallots 3 large pippin apples 140 g butter 200 g cream 2 tablespoons calvados 1 dl 5 raw or Madeira cider 2 teaspoons cornflour Salt and ground pepper Preparation Preparation time: 45 minutes Cooking time: 35 minutes

Ingredients for 10 servingsDuck legs (sous-vide), 1 kgAromatic garnishIndian curry, 5 gFlaked white almonds, 15 gChives, 1/4 bunchChervil, 1/4 bunchAcacia honey, 80 gWhipping cream, 170 gSalt, ground pepperCandied tomatoesTomato coulisDuck foie gras terrine, 300 gSichuan pepperDiced tomatoesFlat-lea

Ingredients (Serves 4)4 small pineapples1 mango2 kiwis1 pear2 oranges1 bunch grapesJuice of 2 limes2 tablespoons sugar1 Madagascar vanilla pod5 cl white rum½ liter coconut sorbet or ice creamPreparationPreparation time: 25 minutesMaceration time: 30 minutesDifficulty: MediumWash and dry the pineappl

Serves 4-5 | Prep: 30 minutes (start 4 days ahead) | Marinate: 12 hours | Cook: 1 hour 30 minutes Ingredients: 1 raw goose liver (600-800g), 800g chestnuts, 40cl chicken broth, 1 small celery stalk. Marinade: 2 tbsp Armagnac, 10cl Gewürztraminer, 1 tsp sugar, pinch grated nutmeg, pinch black peppe

Ingredients for 4 people4 salmon steaks1 good pinch fleur de sel3 green apples2 sliced green onions1 chopped red onion1 small bunch fresh mint1 small bunch fresh cilantro125 ml lime juice110 g unsalted cashews65 g grated (or brown) palm sugar2 tablespoons fish sauce2 teaspoons grated fresh gingerPre

Ingredients:4 turbot fillets (from fish weighing 600-700g, deveined)40g roasted and crushed peanuts5 cl cognac3 tomatoes3 tablespoons red wine vinegar2 white leeks2 tablespoons peanut oil4 walnuts-sized pieces of butter2 sprigs fresh tarragon40 cl water2 tablespoons whipping cream2 tablespoons pink

Ingredients: Serves 46 sheets of pastry320 g smoked salmon4 tablespoons white sesame seeds1 walnut-sized piece of butter25 cl very cold liquid cream1 tablespoon horseradish1 tablespoon olive oil1/2 bunch fresh dillSalt and white pepper, to tastePreparation: 30 minutes | Cooking: 10 minutesPreheat th

Ingredients for 4 people16 large langoustine tails4 tablespoons lemon oilfreshly ground maniguette*saltfor lemon oil: 1 untreated lemon2 tablespoons coarse sea saltolive oilfor the red pesto: 400 g tomatoes24 fresh basil leaves1 garlic clove4 tablespoons lemon oil1 pinch coarse sea saltfreshly groun

“There was a bugger cook this morning who made me a leg of lamb with Béarnaise sauce, which was wonderfully successful, I admit, but precisely because of that, I took so much that I still have it on my stomach.” (The Guermantes Way)Ingredients:1 leg of lamb (2.4 kg)3 cl olive oil80 g butter3 onions1

Ingredients: bouchot mussels, dry white wine, garlic, butter lettuce, red leaf lettuce, oak leaf lettuce, celery, grapeseed oil, curry, harissa, white vinegar, whipping cream. Salt and pepper. Prepare the lettuces: wash thoroughly and spin dry to ensure crispness. Place the cleaned mussels in a stew

Ingredients: Serves 4 Guinea fowl2 birds, about 1.2 kg each Linden flowers2 pinches Butter100 g Ceylon tea infusion½ cup Linden flower powder50 g Softened butter (beurre pommade)120 g Salt and pepper Preparation: Prep time: 20 minutes Cook time: 30 minutes Linden butter: Blend the 100 g butter

Ingredients (Serves 4) Panzani Striped Elbows400g chopped fresh tarragon1 tablespoon minced garlic2 cloves olive oil4 tablespoons oyster mushrooms (or button mushrooms)400g salt, pepper Preparation Preparation time: 20 minutes Cooking time: 15 minutes Difficulty: Easy [1/5] Cook the Panzani S

Ingredients for 2 peopleJohn Dory fillet300 gbutter40 gchanterelles100 gsauce: red wine200 gbouquet garni1aromatic filling100 gcloves2pepper grains10 ggarlic100 gfish stock400 gElle & Vire liquid cream150 ggarnish: chopped shallot, brunoise mushroom, brunoise carrots, celery10 g of eachbutter40

Ingredients (25 pieces):250 g smoked salmon250 g flour (type 55)8 g baking powder3 g Espelette pepperChivesFlat-leaf parsley18 g garlicPreparation:Preparation time: 10 minutesCooking time: 2 minutesDifficulty: Beginner (Level 1)Finely chop the smoked salmon, herbs, and garlic. Mix the salmon with fl

Ingredients: Serves 4200 g chanterelles (fresh or frozen)1 bunch flat-leaf parsley1 bunch chervil1 bunch tarragon1 bunch chives1 litre chicken stock (or broth)4 cloves garlicCoarse Guérande saltPreparationDifficulty: [usr 2]Wash and stem the herbs, reserving a few chervil sprigs for garnish.Bring th

Ingredients for 5 Col Vert duck fillet with skin500 g Lambs lettuce (mâche)1 punnet Walnuts (chopped)175 g Royal Gala apples300 g Walnut oil22 cl Walnut vinaigrette10 cl Freeze-dried pink berries5 g Salt, ground pepper Vinaigrette: Walnut oil35 cl Sherry vinegar10 cl Red wine vinegar10 cl Lemon j

Ingredients (Serves 4) 250g Panzani stortini 2kg langoustines 1 large zucchini 1 red pepper 1 tablespoon savory seeds ½ glass fish stock 1 tablespoon olive oil 1 tablespoon pastis 2 walnut-sized knobs of butter Salt and freshly ground pepper Preparation Steps Cook the stortini in 3 liters of boil

Ingredients (Serves 6)6 Granny Smith green apples1 cucumber2 tomatoes4 white onions2 limes2 tablespoons olive oil12 sprigs cilantro3 drops TabascoSalt and ground black pepper, to tastePreparation Time30 minutes (plus 1 hour chilling)InstructionsCut the tops off the apples and scoop out the flesh usi

Ingredients for 4 people 4 lobsters (600 g each) 1 box (300 g) Guérande samphire (glasswort) 20 cl Madeira wine 12 g paprika 2 g grated nutmeg 2 ml Tabasco 30 cl olive oil 150 g butter Salt, pepper, and chervil Preparation Steps Blanch the lobsters briefly in boiling water. Extract the coral (ro