Ingredients (Serves 4) 500 g fresh sardines 500 g onions 50 g pine nuts 50 g blond Smyrna grapes 8 sheets brick pastry 50 g melted butter 1 small bunch each chervil, coriander, and mint 1 knife point Espelette pepper 2 cl sweet sherry Salt and ground pepper, to taste 6 tablespoons olive oil Prepar

Ingredients for 4 8 Lamb noisettes 3 Shallots 80 g Butter 1 glass (10 cl) Floc de Gascogne 25 cl Fresh cream 200 g Sugar snap peas 2 Tomatoes 4 Golden apples 2 Endives 4 Broccoli heads Salt and ground pepper Preparation Preparation time: 30 minutes Cooking time: 15 minutes Chef Hubert, with dec

Ingredients (Serves 4): Fresh sardines: 500 g Leeks: 2 Potatoes: 500 g Heavy cream: 25 cl Fresh ginger: 1 rhizome Nutmeg: 2 gratings White butter: 150 g Grey peppercorns: 8 g Fine salt: QS Fresh butter: 160 g Preparation Time: Prep: 30 minutes Cook: 25 minutes Peel the ginger rhizome and cut i

Ingredients (Serves 6)800 g mackerel300 g diced tomatoes300 g onions2 tablespoons olive oilThyme, bay leaf150 g tomato concentrate30 cl liquid cream3 egg yolks1 bunch basilSalt and pepper, to taste100 g anchovy filletsPreparationPrep time: 25 minutesCook time: 25 minutesFillet the mackerel, remove t

Ingredients (Serves 4)500 g hake fillets2 tablespoons olive oil2 sprigs chervil10 basil leaves4 slices country bread1 small green chilli600 g gazpacho sauceSalt and ground pepper, to tastePreparation: 30 minutes | Cooking: 10 minutesPrepare the gazpacho with green apples for a bright, vibrant base.C

Ingredients (Serves 4)Long Roma tomatoes12Tahitian vanilla pods (or Madagascar vanilla as substitute)2 podsButter150gPuff pastry1 rollSugar cubes15 piecesWater1/2 glassPowdered sugar2 tablespoonsPreparationPrep time: 40 minutesCook time: 35 minutesPreheat the oven to 200°C.Blanch the tomatoes in boi

Ingredients (Serves 6)3 eggplants1.7 kg Bazas prime rib (or similar quality cut)5 cloves fresh garlic1 tablespoon chopped curly parsleyA few drops balsamic vinegar3 tablespoons olive oil1 bunch fresh basil1 tablespoon coarse Guérande salt1 teaspoon gray mignonette pepperPreparationPrep time: 30 minu

Ingredients (Serves 4) 2 Pink Lady apples 2 fresh Pélardons 50 g pine nuts 4 tsp chestnut honey 8 tsp canola oil Juice of 1 lemon A few sprigs chervil Salt and freshly ground pepper, to taste Preparation: 15 minutes Thoroughly wash the apples, quarter them, and remove the cores. Slice each quarter

Ingredients (Serves 4) Lean beef (rump, flank, or sirloin steak): 2 slices, 250-300g each, about 2cm thick Zest of 1 untreated lemon Lime juice: 2 teaspoons Fresh onions (or shallots): 4 Cucumber: 1 small Romaine lettuce hearts: 1 Fresh chilies: 2 Caster sugar: 1 tablespoon Garlic: 1 clove Fish sau

Ingredients for 6 servings400 g sea bass fillets, skinless and boneless6 cherry tomatoes100 g Nice black olives200 g mixed salad greens200 g feta cheese1 fresh onion8 tablespoons olive oil2 tablespoons apple cider vinegar1 teaspoon sherry vinegar1 teaspoon Savora mustard1 pinch ground corianderSalt

Ingredients for 4 servings 2 tablespoons sunflower oil 600 g sliced chicken breasts 2 cloves peeled and pounded garlic 1 teaspoon grated fresh ginger 4 sliced fresh red chilies 4 kaffir lime leaves 1 onion, finely chopped 100 g oyster mushrooms, quartered 1 carrot, peeled and quartered 60 ml oyster

Ingredients (Serves 6)6 skin-on fresh cod fillets½ celery bulb6 spring onions1 small bunch each: basil, chervil, flat-leaf parsley, chives, fresh thyme100g butter4 tablespoons olive oilSalt and freshly ground pepper, to taste20g rosemaryPreparationPreparation time: 20 minutesCooking time: 45 minutes

Ingredients (Serves 4)Beef rump steak or ribeye500 gFish sauce60 mlLime juice60 mlCucumbers, seeded and thinly sliced3De-seeded and minced red chilies4Sliced green onions8Cherry tomatoes, quartered250 gVietnamese mint leaves1 handfulCoriander leaves1 handfulGrated palm sugar or brown sugar1 teaspoon

Ingredients for 4 people Veal kidneys2 beautiful Cultivated mushrooms300 g Lemon1 Shallots2 Fresh butter60 g Saumur white wine10 cl Fresh cream20 cl Salt, ground pepperQS Preparation Preparation time: 20 minutes Cooking time: 15 minutes In Frances Saumur region along the Loire Valley, offal di

Ingredients for 6 Veal rumpapprox. 1.2 kg 1 fresh pork rind 24 baby onions 50 cl dry white wine 50 cl veal stock 1 bouquet garni 15 cl fresh cream 1 tablespoon brandy Salt and ground white pepperto taste 600 g carrots Preparation time: 30 minutes In traditional French butchery, the veal cut

Ingredients (Serves 6-8): Natural white tuna180 g Peeled tomatoes, seeded and julienned350 g Curry, ginger, garlic, and marjoram powder1/2 teaspoon each Sichuan pepper millA few turns Fine salt7 g Medium eggs (55 g)5 Milk15 cl Semi-thick fresh cream25 cl Prep & Cook Time: Preparation time: 20 min

Ingredients for 4Phyllo doughKiwi coulis, 3 tablespoonsBalsamic caramel, 3 tablespoonsAvruga (or salmon roe), 10 gClarified butter, 30 gPlain whipped cream, 200 gTarama, 120 gSmall slices of smoked trout, 2Preparation time: 25 minutesUsing a round cutter, cut 12 circles from the phyllo dough. Brush

Ingredients for 1 terrine Red tomatoes300 g Green tomatoes300 g Yellow tomatoes300 g Fresh goat cheese200 g Old-fashioned Meaux mustard2 tablespoons Dill1 bunch Olive oil4 tablespoons Espelette pepper1 pinch Salt, ground pepper Cucumber1 medium Tomato coulis6 tablespoons Rosemary1 sprig Bay leaf1 F

Ingredients (Serves 4) 20 prawns or king prawns 6 g peeled and grated fresh ginger 150 g diced tomato 1 bunch chives 200 g Batavia lettuce 1 tablespoon olive oil 5 g freeze-dried pink peppercorns 8 cl lemon vinaigrette 2 tablespoons aromatic oils 2 tablespoons lemon vinaigrette Preparation: 30 mi

Ingredients for 4 people12 beautiful lamb chops12 cl Port Wine15 cl Veal jus60 g Fresh butter2 tablespoons Sunflower oil1 pinch Cinnamon powderA few sprigs Chives12 tablespoons Basmati rice cooked in butterSalt, ground pepper QSPreparation TimePreparation: 15 minutesCooking: 15 minutesInstructionsSe