Ingredients20 scallops200 g cod or other white fish10 cl thick fresh cream2 egg whites200 g carrots1 peeled and finely chopped shallot10 cl dry white wine150 g diced tomatoes20 g Neptune gel (sea urchin coral)5 cl whipping creamScallop fumetChivesSalt, ground pepperPreparationTrim the scallops and s

Ingredients for 6Sole fillets200 g smoked cod roe1 tablespoon pink lumpfish eggs300 g thin plain tagliatelle300 g thin spinach tagliatelle4 tablespoons olive oil1 lemon25 cl fresh cream25 cl liquid cream1 tablespoon freeze-dried pink peppercorns1 bunch chervil1 garlic cloveSalt, ground pepperPrepara

Prep Time: 25 minutesCook Time: 15 minutesServes: 62 Granny Smith apples1 sea bream (800 g)125 g quinoa½ stalk celeryJuice of 1 lemon½ bunch fresh cilantroOlive oilSalt and freshly ground black pepperInstructions:Fillet the sea bream, removing the skin and bones carefully.Cook the quinoa in salted b

Experience the sunny twist on classic Spanish gazpacho with this golden yellow tomato version. As a chef whos perfected chilled soups over years of summer gatherings, this recipe delivers refreshing flavor with minimal effort—ideal for effortless entertaining.Ingredients (Serves 4)4 yellow tomatoes2

Ingredients for 44 large red Marmande tomatoes600 g desalted semi-salted cod1/2 liter milk1 bay leaf3 medium potatoes1 bunch tarragon1/2 bunch cilantro50 g pitted Greek olives1 garlic clove4 tablespoons olive oilSalt and ground pepperPreparationPreparation time: 35 minutesCooking time: 20 minutesDif

Ingredients for 66 turbot fillets (about 200 g each)2 slices gingerbread250 ml fish stock1 tsp cumin1 tsp cilantro1 tsp grated nutmeg1 glass olive oil60 g fresh butter1 tsp white pepperSalt, to tastePreparationPrep time: 25 minutesCook time: 25 minutesDifficulty: IntermediateWith years of culinary e

Ingredients (Serves 4) artichokes4 (8 if small) mushrooms400 g fatty bacon100 g cured ham100 g chopped parsley4 tablespoons thin bards of bacon4 olive oil lemons2 onion1 garlic1 clove dry white wine salt, white pepper Preparation Preparation time: 30 minutes Difficulty: Intermediate (3/5) In P

Ingredients: Serves 4 Small purple artichokes: 8 Fairly fine green asparagus: 32 spears Red pepper: 1 Olive oil Red wine vinegar Shrimp butter: 1 tablespoon Pink shrimp: 32 Salt, ground black pepper Preparation: Preparation time: 20 minutes Cooking time: 15 minutes Discover this refined, delic

Ingredients (Serves 4) Veal hanger steak600 g Tomato concentrate200 g Garlic15 g Sunflower oil Bouquet garni1 Veal stock25 cl Hypocras wine25 cl Thyme bunch Brunoise of Jerusalem artichokes and carrots250 g Maniguette (grains of paradise) Fresh chervil Butter120 g Salt, ground pepper Hypocras Win

Ingredients (Serves 4)1 bridled pheasant500 g frozen peas250 g baby pearl onions200 g black pork ham50 g butter20 g cream1 tablespoon sunflower oil10 cl Folle Blanche (Armagnac)Thyme sprigsSalt and freshly ground pepperPreparationPrep time: 20 minutesCook time: 45 minutesDifficulty: IntermediateSoak

Preparation: 45 minutesCooking: 35 minutesIngredients for 4 people:2 lobsters (700 g each)300 g fine carrots300 g small turnips250 g small onions2 shallots2 cloves garlic25 cl Pouilly-Fumé30 g butter2 tablespoons olive oil5 cl Folle Blanche Armagnac20 cl heavy creamPiment dEspeletteFlat-leaf parsley

Ingredients for 41 Challans duckling, about 1.5 kg2 untreated oranges2 untreated lemons1 untreated grapefruit30g butter5 tablespoons lavender honey2 tablespoons caster sugar5 cl dry white wine4 sprigs parsleysalt, ground pepperPreparationPreparation time: 20 minutesCooking time: 55 minutesDifficulty

Ingredients: Serves 6-8400 g thinly sliced smoked salmon1 small cucumber10 quail eggs2 sachets Madeira jelly1 sprig tarragon1 sprig dill50 g salmon roe20 cl very cold liquid cream2 tablespoons horseradish sauceSalt, freshly ground white pepperPreparation4 hours refrigerationPreparation time: 30 minu

Ingredients for 63 pigeons300 g shortcrust pastry200 g semi-cooked duck foie gras1 heart kale250 g onions150 g smoked bacon30 g butter10 cl gin1 tablespoon juniper berries1 egg yolka few tarragon leavessalt and ground pepper, to tastePreparation time: 20 minutesWash the kale heart and cut it into 1

Ingredients (Serves 5-6)2 kg boned wild boar shoulder300 g rolled pork belly, cut into lardons200 g small white baby onions1 box button mushrooms1 celery stalk2 carrots2 shallots2 tablespoons flour3 tablespoons duck fat1 bunch flat-leaf parsleyMarinade:1 bottle (75 cl) Côtes de Gascogne red wine20 c

Ingredients (Serves 4) 4 quails 8 very thinly sliced pork belly strips 250 g natural chestnuts 2 tablespoons Armagnac 30 g butter Salt and freshly ground pepper For the galettes: 500 g chestnut flour 20 cl milk Oil Preparation Preparation time: 10 minutes Cooking time: 25 minutes Difficulty: Med

Ingredients (Serves 6) 600 g pre-cooked prawns 1 kg firm-fleshed potatoes (e.g., Charlotte or BF15) 3 onions 250 g button mushrooms 3 garlic cloves 50 g butter 2 eggs 10 cl thick fresh cream 2 tablespoons almond powder 1 sprig thyme 1 bay leaf 1 small bunch parsley Salt and ground pepper Preparatio

Ingredients for 4 people Tuna belly (ventral part)500 g All-butter puff pastry250 g Butter10 g Flour Olive oil Guérande fleur de sel Espelette pepper Vinegar Chives10 sprigs Piperade:Diced raw ham80 g Very red tomatoes800 g Green peppers (sweet)300 g Onions300 g Garlic4 cloves Sugar1 level tablespo

Ingredients for 4 people4 Bazas beef tournedos12 marrow rings2 grey shallots4 sprigs tarragonGuérande salt1 medium can corn2 eggs75 g cornflour50 g flour10 cl fresh cream1 sachet baking powder1 teaspoon sugar2 tablespoons oilsaltPreparationPrepare the pancakes: Whisk the eggs with the cream, then gr

Ingredients (Serves 4) Landes black pudding: 600 g Pork belly (ventrèche): 130 g Red apples: 3 Charlotte potatoes: 200 g Port sauce (recipe below) Chinese cinnamon powder Garlic Bay leaf (laurel) Rosemary For the port sauce: Butter: 20 g Shallot: 1 small Onion: 1 small Veal jus: 15 cl Brown sugar: