Ingredients for 6-8 servings1 small bunch green asparagus300 g shortcrust pastry1 small pre-cooked brown crab2 shallots60 g butter40 g + 10 g flour3 eggs10 cl dry white wine20 cl fresh creamSalt and ground pepper, to taste1 sprig fresh thymePreparationPreparation time: 30 minutesCooking time: 25-30

Ingredients for 4 people Port sauce: 20 cl Duck breasts: 2 large Spinach leaves: 800 g Fresh butter: 90 g Tahitian vanilla salt: QS Ground black pepper: QS Fine Noirmoutier salt: QS Bunch of chervil: ½ Port: 4 cl Balsamic vinegar: 2 cl Flower honey: 1 tablespoon Veal stock: 15 cl Preparation Pre

Ingredients for 4 peopleBazas rib of beef: 1.6 kgCompound butter: 4 servingsSmall potato cakes: 4 servingsSunflower oil: 1 tablespoonGuérande salt: QSMignonette pepper: QSButter: 100 gChives: to tasteWhipping cream: 10 clCoriander powder: to tasteFresh eggs (55/60 g): 2Sweet red onions: 2Charlotte p

Ingredients (Serves 4)100 g fresh green beans2 tomatoes1 red onion8 oil-marinated pickled herring fillets4 sprigs parsley3 tablespoons grapeseed oil1 tablespoon old wine vinegar1 small bunch chives½ teaspoon lightly crushed freeze-dried pink peppercorns½ teaspoon cracked white peppercornsFine salt,

Ingredients (Serves 4)Fresh cod: 700 gOlive oil: 2 tablespoonsParis mushrooms: 200 gPimiento strips: 70 gShallots: 2Small straight cucumber: 1Indian curry: QSStar anise powder: 2 pinchesChives: A few sprigsDiced tomato: 120 gDutch caraway: 5 gAnise sauce: 10 clLarge white leek: 1Vermouth (Noilly-Pra

Ingredients for 4 servings 3 beautiful tomatoes 30 + 10 cl olive oil 1 eggplant 1 zucchini 100g mozzarella Chives, to taste 2 tablespoons diced tomato 2 red beets 5 cl balsamic vinegar 150g duck confit gizzards 3 cl liquid cream A few basil leaves Guérande salt, to taste Preparation Prep time:

Ingredients for 4 people Langoustine tails (scampi)16 (1 kg, 16/20 per kg) Clarified butter30 g White cabbage½ head Carrot1 large Zucchini1 large Potatoes2 medium Olive oil2 tablespoons Bunch of chervil½ Fresh ginger50 g Freeze-dried pink peppercorns5 g Aromatic oils3 cl Salt and freshly ground pep

Ingredients for 4 people 400 g cooked prawns ½ cucumber 3 ripe tomatoes 1 large spring onion (or 2 small) 2 ripe avocados A few basil leaves 1 tablespoon balsamic vinegar 20 cl mayonnaise Fine salt from Noirmoutiers island, QS Sichuan pepper, QS Preparation time: 35 minutes Shell the cooked p

Ingredients (4 servings):200 g salmon fillet200 g cod or swordfish fillet4 thin slices cured country or Bayonne ham2 red peppers2 yellow peppers1 cucumber12 mint leaves2 teaspoons caraway seeds2 natural yogurtsJuice of 1 lemon1 teaspoon olive oil1 teaspoon cider vinegarSalt and white pepper, to tast

Ingredients (Serves 4):300 g puff pastry2 zucchini1 eggplant1 red pepper4 tomatoes4 onions2 degermed and crushed garlic cloves150 g grated Parmesan cheese5 tablespoons olive oil4 basil branchesSalt and ground pepper, to tastePreparation:Preparation time: 25 minutesCooking time: 45 minutesRemove the

Ingredients for 4 people Marennes Oléron oysters2 dozen Shortcrust pastry200 g White leek1 Large carrot1 Fresh butter80 g Dried black mushrooms4 g Dried seaweed cocktail4 g Bunch of chervil½ Black pepper from the millTo taste Whipping cream4 tablespoons Diced tomato2 tablespoons Preparation Prepa

Ingredients (Serves 8)48 large cup oysters250 g carrots250 g leeksZest of 1 lemon40 g grated fresh ginger1 bunch chives1 bunch tarragon200 g breadcrumbs2 eggs50 g flourOil for frying, QS1 tablespoon soy sauce1 tablespoon lemon juice1 tablespoon sherry vinegar1 tablespoon sunflower oil3 tablespoons o

Ingredients (Serves 6-8)1 kg BF.15 potatoes250 g raw duck foie gras1 truffleSalt and pepper, to taste1 walnut-sized piece of fresh butterPreparationPreparation time: 15 minutesCooking time: 45 minutesThinly slice the foie gras.Carefully clean the truffle.Preheat the oven to thermostat 7 (210°C).Peel

Ingredients for 4 peopleSmall purple artichokes from Provence12Carrot1Onion1/2Lightly smoked lean bacon1 sliceBay leaf1 leafDry white wine25 clOlive oil3 tablespoonsWater1 literSalt7gButter25gCaster sugar10 gWhite vinegar5 clChopped parsley1/2 bunchTarragon1/2 bunchFresh brousse cheese250 gCoriander

Ingredients for 4 servings 700 g veal hanger 1/2 liter Hypocras wine 1/2 bunch chervil 1/4 bunch fresh sage 1/2 liter marinade 2 tablespoons sunflower oil 2 walnut-sized knobs butter 200 g lardons 120 g diced tomato 3 tablespoons duck fat 400 g fresh broad beans Salt and ground pepper, to taste 1/2

Ingredients (Serves 4)Guérande salt2 shallots, peeled and thinly sliced1 bunch sage1 fresh duck foie gras (Landais)4 thick slices of country breadFreshly milled pepperRed onion jamBalsamic vinaigrettePreparationPrepare the red onion jam.Prepare the balsamic vinaigrette.Cut the country bread slices i

Ingredients (Serves 4) 1 beautiful ready-to-cook duckling (canned) 2 slices smoked duck breast 5 Williams pears 75 cl dry white wine 300 g canned or frozen chestnuts 3 tablespoons chestnut honey 2 garlic cloves 1 onion 100 g butter 1 sprig thyme Flat-leaf parsley Salt Freshly milled pepper Prepara

Ingredients for 4 people500 g peeled and cooked prawns400 g ripe tomatoes250 g onions100 g fresh ginger1 tablespoon chopped Thai basil1 tablespoon peanut oil2 Caribbean peppersSalt and pepperPreparationPreparation time: 15 minutesCooking time: 10 minutesPeel the ginger and grate it using a box grate

Ingredients for 61.5 kg Caribbean blue prawns100 g salmon roe (Chum)500 g diced vegetable garnishes (carrots, turnips, green beans)1 diced, peeled, seeded tomato1 head green saladChopped fresh basilChopped fresh chives3 tablespoons olive oilRed wine vinegarSalt and ground pepperWalnut oilPreparation

Ingredients (Serves 4) Belon oysters: 24 Champagne: 30 cl Fresh cream: 15 cl Carrot: 150 g White leek: 150 g Endives: 150 g Butter: 120 g Chervil: 1/2 bunch Milled pepper Preparation Preparation time: 25 minutes Cooking time: 15 minutes Shell the oysters over a bowl to collect their juice. Clean