Ingredients for 8 people Breton lobsters (females): 6, approximately 400 g each Lobster cooking broth: 3 liters Purslane: 60 g Peas: 120 g Tomatoes: 6 Confit peppers: 50 g Olive oil: 50 g Coarse Guérande salt Freshly milled pepper Sugar Pistachio mayonnaise: 1 egg yolk 1/2 teaspoon mustard 100 g pi

Ingredients (Serves 6) 250 g Panzani vermicelli 100 g grated Gruyère and Parmesan cheese 1 package frozen shortcrust pastry 40 g butter 8 to 10 turns of the pepper mill 1 small tin anchovy fillets 2 tomatoes 125 g black and green olives Preparation Steps Boil the vermicelli for about 4 minutes in

Ingredients (Serves 4)fresh sardines: 8ripe, firm tomatoes: 6snow peas: 200 gboiled potato: 1lemon juice: 1coarse saltthyme: 1 spriggarlic: 1 clovesugar: 1 pincholive oil: 2 tablespoonssalt, mignonette peppericing sugarFor the sauce:small bunch of basil: 1olive oil: 10 clcandied pepper: 1 smalllemon

Ingredients (Serves 4) Fresh cod steaks: 4 (640g total) Vitelotte potatoes: 200g BF 15 potatoes: 200g Fresh butter: 60g Guérande salt Freshly ground black pepper White leeks: 350g Frying oil: 20cl Sunflower oil: 2 tablespoons Anise sauce: 120g White ginger powder (blanc de Chine): 5g Diced tomatoes

Ingredients (Serves 4) Swordfish fillets: 600 g Balsamic caramel: 10 cl Sweet paprika: 5 g Lemon: 1 Chervil: ½ bunch Freeze-dried pink berries: 5 g Spinach leaves: 800 g Butter: 80 g Red pepper coulis: 5 cl Onion: 150 g Garlic: 1 clove Olive oil: 2 cl Poultry stock: 25 cl Balsamic vinegar: 5 cl Vea

  Serves 4 1 small shallot, 250 g chanterelle mushrooms, 100 g butter, ½ l strong beef broth, 600 g veal tenderloin, salt, ground pepper, 2 tbsp heavy cream, 1 bunch chives, juice of ½ lemon, nasturtium petals for garnish. Preparation: about 30 minutes Peel and finely dice the shallot. Gently c

Ingredients (Serves 4) 12 fresh sardines 1 red bell pepper ¼ liter olive oil 1 tablespoon wine vinegar 1 small bunch chives 2 large mushrooms (champignons) 2 small zucchini (courgettes) Salt and pepper, to taste ¼ liter heavy cream 1 sheet gelatin Preparation Time: 1 hour 30 minutes Scale and

Ingredients for 4 people 4 sheets of pastry 1 bunch dill 1 small pot shrimp tarama 180 g smoked trout 1 tomato balsamic vinegar sugar for caramel Preparation Steps Difficulty: [1] Using a 10 cm cookie cutter, cut circles from the pastry sheets. Brush each circle with melted butter on both sides.

Ingredients for 4 people10 cl cane syrup200 g frozen raspberries3 egg whites4 tablespoons raspberry jam4 all-butter shortcrust pastry pie shells100 g powdered sugar200 g walnut kernels2 egg yolksA few leaves lemon balmPreparation: Preparation time: 20 minutesCooking time: 20 minutesDifficulty: 2Line

Ingredients for 10 people Zander (pike-perch) fillet: 400 g Brine: water: 1 litre Salt: 30 g Syrup at 30° B: 250 g Soaked and pressed gelatin (i.e., 2 g): 1 sheet Lemon juice: 100 g Yogurt: 300 g Beautiful tomatoes: 10 Shallots: 2 Garlic: 2 cloves White wine: 100 g Mixture of raw vegetables (chervi

Ingredients (Serves 4) 200g lentils 200g haddock 10 pink radishes 4 eggs ½ bunch chives 8 cherry tomatoes 50 cl milk 40 cl fresh cream 4 tbsp balsamic vinegar 8 tbsp liquid cream 8 cl milk Salt and coriander Preparation Prep time: 25 minutes Cook time: 30 minutes Haddock is a lightly salted, s

Ingredients (Serves 4): Raw duck foie gras: 750 g Salt: 11 g Pepper: 2 g Sugar: 7.5 g Dry white wine: 80 g Beaufort cheese: 2 slices (approx. 50 g each) Basil leaves, thin slices of bacon: QS Salt, pepper, butter, sugar Cherries: 140 g Maury: 120 g Cherries: 12 Whole California almonds: 40 g Amaret

Ingredients for 4 people Olive oil, salt, freshly ground pepper, lemon juice, ground coriander: QS 8 royal langoustines (2/4) 80 g carrots (3 mm dice) 40 g finely chopped yellow onion (30+10) 40 g celery stalk (3 mm dice) 40 g currants 80 g physalis cut in 4 160 g coriander cooking water 40 g cilan

Ingredients for 4 servings 500 g gariguette strawberries 4 sheets of pastry Icing sugar, as needed 1 lemon Butter, melted, as needed For the mousseline cream: 4 egg yolks 40 cl milk 20 cl very cold heavy cream 40 g flour 100 g sugar 1 Madagascar vanilla pod A splash of amber rum Preparation Prep

Ingredients (Serves 4-6)350 g Thai rice2 tomatoes1 small bunch white onions15 g dried black mushrooms2 eggs3 tablespoons olive oil20 g butter1/2 bunch chives300 g salmon fillet280 g pink prawnsNuoc Mam (a few drops to taste)PreparationRice is a fundamental food in Thai cuisine and culture, inspiring

Ingredients for 6 people1.5 kg small freshwater fish1 bunch curly parsley12 baby spinach leaves2 lemons30 cl milk100 g flour3 dl peanut oil (for frying)salt, pepperGreen sauce: 2 hard-boiled egg yolks1 tsp mustard15 cl olive oil2 lemons3 tbsp chopped chervil, tarragon, chives, and parsley1 tbsp cape

Preparation: 30 minutesCook: 35 minutesServes 4Ingredients500 g green asparagus4 eggs20 cl milk100 g Parmesan cheese1 tbsp butter1 tbsp flourEspelette pepperCoarse saltPorcelain soufflé dish20 g butterFlourPreparationPrepare the asparagus: Trim the tough ends from the asparagus spears. Gently scrape

Ingredients for 6 people 1 kg boneless salt marsh lamb shoulder, with bones and trimmings 1/2 onion 1/2 carrot 1 shallot 5 garlic cloves For the stuffing: 3 peeled lamb kidneys 20 g breadcrumbs 1 sprig each flat-leaf parsley and thyme 1/2 bunch each chives and chervil 1 tablespoon herb mustard 2 ta

Ingredients: For Sichuan-Style Prawns: Thai rice, 150g Prawns, 10 Garlic, 1 clove Indian curry, 10g Chives, 1/2 bunch Sichuan pepper, 4g Fine salt All-flower honey, 10cl Cognac, 5cl Pure olive oil, 2 tablespoons Ginger powder Tomato, 1 For Raw Salmon Sashimi: Trimmed salmon fillet, 350g Anchovy but

Ingredients (Serves 4): 6 large Charlotte potatoes 1 mature Époisses cheese 1 tablespoon finely chopped shallot 2 cloves garlic, peeled, degermed, and chopped ½ bunch chives Milled pepper 1 pinch Espelette pepper Guérande salt Coarse sea salt Preparation: Wash the potatoes without peeling and pl