Preparation: 20 minutesCooking: 2 hoursIngredients for 7 to 8 people:1 free-range capon1 duck foie gras3 chicken stock tablets1 onion2 sprigs of parsley1 celery ribTo accompany:8 small carrots8 small leeks1 ball of celery1 celery heart250g fine green beans1 beautiful black truffle2 clovesCoarse salt

Ingredients:Half-cooked duck foie gras: 250 gLobster: 1 x 600 gSeaweed: 1 large handfulTruffle: 1 x 30 gGreen beans: 200 gMixed salads: 300 gChervil: 3 sprigsGuérande fleur de selMilled white pepperFreeze-dried pink berries: a fewSunflower oil: 5 tablespoonsHazelnut oil: 1 tablespoonSherry vinegar:

Serves 6: 600 g haddock, 1 kg Bouchot mussels, 600 g leaf spinach, 2 shallots, 60 cl milk, 30 g butter, 2 tbsp dry white wine, thyme, bay leaf, salt, ground pepper. For the sauce: 200 g butter, 2 shallots, 10 cl vinegar, 15 cl dry white wine. Soak the haddock in milk for 2 hours. Drain, gently squee

Ingredients (Serves 4)1/2 yellow bell pepper, cut into brunoise1/2 green bell pepper, cut into brunoise2 small onions, chopped600 g cooked and cooled torti pasta (or similar short pasta)5 tablespoons mayonnaise1/2 clove garlic, finely chopped2 handfuls mixed herbs (basil, chives, tarragon, chervil,

Serves 4 Prep: 10 minutes | Cook: 15 minutes Ingredients: 80 ml vegetable oil 1 large white onion, cut into very thin strips 2 cloves garlic, cut into thin strips 4 fresh red chilies, minced 1 kg pumpkin flesh, cut into cubes 250 g snow peas 1 tsp grated palm sugar or brown sugar 60 ml vegetable st

Ingredients (Serves 4)200 g dried soy vermicelli2 tablespoons fish sauce1 tablespoon lime juice1 tablespoon vegetable oil1 crushed garlic clove35 g roasted unsalted peanutsA few coriander leaves2 de-seeded and minced fresh red peppers1 kg cooked prawns, peeled with tails onPreparation: 20 minutesDif

Ingredients: Serves 4 fresh duck foie gras2 lobes, 400-500 g each large white grapes500 g apples6 duck fat2 tablespoons cornflour2 tablespoons Armagnac5 cl powdered sugar2 tablespoons salt, ground pepper Preparation Time Prep: 20 minutes Cook: 15 minutes Difficulty: Intermediate (3/5) Denerve

Ingredients (Serves 4)600 g fresh lasagna sheets1 bunch kale500 g fresh salmon50 cl whipping cream1 pinch saffron2 onionsFlat-leaf parsley, choppedDill, chopped1 bouquet garni6 cl olive oil50 g grated Parmesan cheeseSalt and ground pepperPreparation TimePrep: 40 minutesCook: 35 minutesStep-by-Step I

Ingredients (Serves 6) 250 g puff pastry, rolled out with a rolling pin 800 g fresh sardine fillets 300 g ripe but firm beef heart tomatoes 250 g belly bacon rolled with Basque spices, cut into thin lardons 2 tablespoons olive oil Flat-leaf parsley Salt and ground black pepper Preparation Time P

Ingredients (Serves 6)6 ripe beefsteak tomatoes120g avruga1 lemon6 cl vodka3 drops TabascoCelery saltPreparation Time: 15 minutesDifficulty: EasyScald and peel the tomatoes, quarter them to remove the seeds, and collect as much juice as possible in a bowl.Grate the zest from 1 lemon and squeeze half

Serves 6Prep: 15 mins | Cook: 30 minsIngredients250 g pizza dough300 g large prawns1/2 l Bouchot mussels1 small fennel heart1 lime2 tbsp olive oilEspelette pepper, to tasteInstructionsThinly slice the fennel heart into fine strips.Shell the prawns, removing veins if necessary.Scrape and thoroughly w

Ingredients (Serves 6) 2 packets rice tagliatelle 18 frozen crab claws 3 large oranges 1 red onion 1 pinch cayenne pepper 8 tablespoons olive oil 1 small ginger rhizome Fresh coriander Salt and ground pepper Preparation Preparation time: 25 minutes Cooking time: 20-30 minutes Difficulty: Easy So

Ingredients (Serves 4)2 kg fresh broad beans215 g trimmed salmon fillet215 g fillet of John Dory1 small bouquet savory2 tablespoons chopped chives50 g shelled hazelnuts20 g butter1 tablespoon olive oil2 tablespoons sherry vinegar6 tablespoons sunflower oil2 tablespoons hazelnut oilSalt and Szechuan

Ingredients for 4 people400 g large peeled tropical pink prawns (frozen)2 tomatoes2 fennel bulbs2 garlic cloves2 tablespoons olive oilSalt and ground pepperPreparationPreparation time: 20 minutesCooking time: 10 minutesThaw the prawns and pat them dry with paper towels.Prepare the fennel by removing

Serves 4: 4 gutted and flambéed squabs, 150 g rindless smoked bacon, 50 g butter, 16 cherry tomatoes, 100 g shelled or frozen peas, 2 gray shallots, 20 cl whipping cream, 10 cl chicken stock, 10 g butter, pinch of curry, pinch of sugar, salt, freshly ground pepper. Wash and dry the cherry tomato

Ingredients for 4 servings Brown crab: 1.3 kg Charlotte potatoes: 800 g Flat-leaf parsley Dry white wine: 40 cl Carrot: 1 Onions: 2 Celery stalk: 1 Olive oil: 5 tablespoons Chives, thyme, bay leaf Salt, ground pepper Preparation: 30 minutes Difficulty: Intermediate (3/5) In a large pot, bring

Ingredients for 4 people450 g small golf tomatoes*1/2 bunch small-leaved basil (more fragrant)6 tablespoons olive oil1 tablespoon fleur de sel (Île de Ré or Guérande)Preparation: 15 minutesDifficulty: EasyWash the tomatoes and pat them dry.Remove the stems, then cut into quarters.Arrange on a large

Ingredients (Serves 4) 1 head Lomagne garlic 4 fatty duck legs thyme, bay leaf, flat-leaf parsley coarse pepper coarse salt four spices duck fat 600 g fingerling potatoes salted butter, ground pepper Preparation Preparation time: 20 minutes Cooking time: 40 minutes Difficulty: 2 Trim the duck

Serves 6 Prep: 20 minutes | Cook: 45 minutes Ingredients: 6 aubergines, 3 tomatoes, 1 lemon, 2 onions, 3 garlic cloves, 120g very dry Cabécou cheese from Aveyron, 4 mint stalks, 1 small bunch basil, 5cl olive oil, salt, pepper. As a culinary expert in French regional dishes, Ive perfected this stuff

Ingredients for 6 servings1 bare-neck free-range chicken1 thick slice of country ham (fat and lean)1 kg flour400 g coarse sea salt200 g fine salt2 egg whites1 whole egg1 tablespoon thyme flowersSalt and ground pepper, to tastePreparation time: 30 minutesDifficulty: Intermediate (Level 2)Dice the chi