Ingredients (Serves 4)Medium green asparagus: 1.5 kgSauce: 3 egg yolksWater: 1/2 glass1 orange1/2 lemon2 teaspoons Grand MarnierSalt and ground pepperJulienne: 2 teaspoons sugar2 tablespoons waterPreparation TimePrep: 20 minutesCook: 18 minutesDifficulty: Intermediate (Level 2)Peel the carrots and l

Prep: 15 minutes | Cook: 10 minutesServes 420 size 0 Fine de Claire oysters, 1 long turnip, 1 carrot, 1 onion1 small jar of lumpfish eggs, 1 tbsp fresh cream, 1 knob of butter, chervil, salt, ground pepperShuck the oysters over a bowl to capture their juices. Strain the juice and bring to a gentle s

Ingredients (Serves 4) Sarawak pepper: 20 grains Cloves: 3 Aromatic garnish (thyme, bay leaf, celery, carrots, parsley stalks) Guérande fleur de sel, pepper Fresh Isigny butter – clarified butter Flour – old wine vinegar Liquid cream Frog legs: 12 Garlic cloves: 4 Watercress – sorrel – parsley – fl

Ingredients for 4 people 1 kg eggplants (not too big) 4 tablespoons finely chopped flat-leaf parsley, tarragon, and chervil, mixed 50 cl tomato sauce with basil Extra virgin olive oil Salt and ground pepper Preparation Preparation time: 15 minutes Cooking time: 45 minutes Difficulty: [usr 2] As

Ingredients for 4 1 beautiful head of lettuce or a mix of small salad greens white wine vinegar with tarragon olive oil 6-8 slices of thick white sandwich bread 100 g thinly sliced lean pork belly flour 2 eggs 3/4 rusks 4 small goat cheeses salt and ground pepper Preparation Preparation time: 15

Ingredients for 67 ripe avocados150 g flaked crab (fresh or canned)180 g shelled prawns (bouquet type)1 pinch sweet paprika1 stem flat-leaf parsley1 tablespoon chopped chivesJuice of 1 lemon3 tablespoons mayonnaise80 g heavy creamSalt and ground pepperPreparation: 20 minutesDifficulty: EasyCut the a

Serves 6 Preparation: 15 minutes | Baking: 30 minutes Ingredients: 1 sea bass (1.8 kg), 2.5 kg Guérande salt, 3 sprigs thyme, 2 bay leaves, pepper Sauce: Juice of 2 lemons, 500 g unsalted butter, salt, pepper Gut and scale the sea bass. Preheat oven to 200°C (th. 6/7). Season the cavity with pepper,

Ingredients for 4 people1 bunch new vegetables (white onions, turnips, carrots)Fresh broad beans in podsFresh peas in podsExtra-fine green beansChicken broth1 bunch tarragonTarragon vinegarButter2 tablespoons creamEspelette pepper powderSalt and ground pepperPreparation time: 40 minutesPrepare the b

Prep: 20 minutes | Cook: 25 minutes Serves 4 Main Ingredients 2 kg monkfish tail, 1 onion, 1 lettuce, 1 stalk of celery, 3 white leeks, 1 bunch of Swiss chard, 2 tbsp olive oil, 12 cl white wine, aioli (recipe below), chervil, salt, ground pepper. Red Basil Aioli 1/2 head of purple garlic, 1 egg yol

Ingredients for 8 servings Rockfish: 1.5 kg Small green crabs: 12 White leek: 1 Fennel: 1 bulb Celery: 1 stalk Garlic: 5 cloves Onions: 3 Tomatoes: 5 Flat-leaf parsley: 3 sprigs Thyme: 1 sprig Bay leaves: 2 Tomato puree: 4 tablespoons Butter: 50g Flour: 50g Dry white wine: 1 bottle Sea urchins: 24

Prep time: 15 minutes | Duck cooking: 10 minutes | Stock: 1 hour 30 minutes Serves 4: 4 duck breasts (300g each), 1 kg Guérande fleur de sel, 150g salicornia, olive oil. For the duck stock: 1 duck carcass and giblets, 2 carrots, 1 white leek, 2 onions, 2 cloves, 1 bouquet garni, 8 cl old wine vinega

Ingredients for 10 mini-portions (appetizer)10 red mullet fillets220 g pitted black olives15 g pink garlic (from Lautrec)45 g anchovies in saltOlive oilSalt, pepperButter30 green asparagus1 teaspoon grated parmesan cheesePreparation:Mix the black olives with the garlic, anchovies, and a dash of oliv

Ingredients for 4 people6 endives200g Roquefort100g walnuts2 Hardy/Comice pears4 tablespoons crème fraîcheslightly crushed Sichuan pepperblue poppy seedsflat-leaf parsleychivesPreparation: 25 minutesEndive, known as chicon in Belgium, took root in northern France in 1920 thanks to Belgian farmers. T

Ingredients (Serves 4) 250 g Panzani round cannelloni 2 chicken breasts or thighs 1 white leek 1 onion 1 peeled, seeded, and diced tomato 2 tablespoons whipping cream 2 tablespoons clarified butter 1 tablespoon wine vinegar 1 glass chicken fumet or chicken broth 2 walnuts butter Milled pepper 1 zuc

  Ingredients for 4 servings: Landes boudin noir: 600 g Golden apples: 4 Butter: 80 g Fine salt Freshly ground pepper Batavia lettuce (a few leaves) Vinaigrette dressing Port wine: 10 cl Veal jus Remove the skin from the boudin noir and slice it into thick rounds. Peel and core the apples: di

Ingredients: for 4 peoplePanzani Stars250g20 scallopsButton mushrooms300gScallop stock1 glassSaffron threads5gChopped chivesCognac5clWhipping cream2 tablespoonsButter60gSalt, pepperPreparation:Preparation time: 20 minutesCooking time: 15 minutesDifficulty: MediumCook the Panzani Stars for about 5 mi

Ingredients:Beef ribs from Bazas (or Salers as alternative)4 (300-400 g each)Compound butter120 gNoirmoutier potatoes1 kgGarlic1 headThyme1 bunchCoarse Guérande saltFreshly milled black pepperBay leavesA fewSunflower oilFrying oilPreparation:Preparation time: 35 minutesCooking time: 25 minutesDiffic

Ingredients: Serves 4Puff pastry150 gPeeled broad beans150 gEgg yolk1Sweet peas150 gShelled peas150 gExtra-fine green beans, stemmed100 gTomatoes2Fresh Parmesan cheese80 gOnion1/2Garlic1 cloveThyme1 sprigSavory2 branchesOlive oil3 tablespoonsSalt, ground pepper, sugarBasil2 stemsPreparation:Preparat

Ingredients (Serves 4)450 g salmon filletsFlat-leaf parsley4 g freeze-dried pink peppercorns30 g fresh ginger20 cl fresh cream1 bunch dillGuérande saltFreshly milled pepper2 tablespoons olive oilPreparation Time: 25 minutesDifficulty: Medium (3/5)Cut the salmon into thin escalopes. Strip the flat-le

Ingredients for 41 Challans duck (1.5 kg), ready to cook2 large onions2 fennel bulbs2 garlic cloves3 sprigs savory8 slices smoked bacon or pork belly (ventrèche)10 cl dry white wine (Gros-Plant)40 g butter10 cl chicken brothSalt and freshly ground pepperPreparationPrep time: 15 minutesCook time: 45