Ingredients for 6-8 servings1 pheasant200 g fresh duck foie gras150 g pork throat100 g pork tenderloin100 g veal nut20 cl jelly (Maggi or similar)5 cl white Armagnac (Folle Blanche)1 egg150 g bacon slices for liningThyme flowers1 pinch nutmegFlour, for sealingSalt and ground pepperPreparation time:

Ingredients for 4 peopleThornback ray fins800 gLambs lettuce (mâche)300 gChervil1 bunchSherry vinegar2 tablespoonsWalnut oil2 tablespoonsPeanut oil1 tablespoonSalt, ground pepperto tastePreparationPreparation time: 20 minutesCooking time: 10 to 25 minutesPrepare the vinaigrette by whisking together

Ingredients for 4 people 12 crayfish Celeriac: 100 g + 50 g Potato: 200 g Small onions: 12 Onion: 1 Carrots: 100 g Zander fillets: 4 Lemon juice: 1 Sunflower oil: 1 tablespoon Bay leaf, thyme, dill, and parsley: a few sprigs Vermouth (Noilly-Prat): 40 ml Dry white wine: 40 ml Fish stock: 1/4 liter

Ingredients for 6 peopleThai rice250 gGreen asparagus12Pink radishes with tops12Eggplant (aubergine)1 smallTomatoes2Chopped parsley and basil2 tablespoonsOnion1Olive oil6 tablespoonsBalsamic vinegar1 tablespoonSalt, ground pepperto tastePreparationPreparation time: 15 minutesCooking time: 30 minutes

Ingredients:250 g puff pastry150 g half-salted bacon lardons4 zucchini4 tomatoes200 g fresh goat cheese3 eggs50 g grated Parmesan cheese2 tablespoons olive oilA few sprigs basil1 garlic cloveSalt, ground pepperPreparation:Prep time: 20 min + 30 min resting doughCook time: 40 minPreheat the oven to t

Ingredients for 4 people Scallops16 Pike1 (2 kg) Carrot1 Onion1 Bouquet garni1 Cream1 tablespoon Fresh basil1 walnut Water1/2 liter Dry white wine20 cl Shallots50 g Salt, peppercornsQS Preparation: Preparation time: 40 minutes Cooking time: 20 minutes Fillets the pike carefully, removing the

Ingredients (Serves 4)220 g pimientos del Piquillo1 kg squid (2)4 tablespoons olive oil2 shallots2 tomatoesPepper from the millGuérande salt200 g macaroni120 g grated Emmental cheese80 g fresh butter2 tablespoons chopped basilPreparationPreparation time: 20 minutesCooking time: 10 minutesClean and c

Ingredients for 6 people 600 g veal rump 250 g white ham 12 thin slices pork belly (ventrèche) 3 slices sandwich bread (60 g) 1 egg 2 shallots 1 chili pepper 1 teaspoon coriander seeds 2 tablespoons sunflower oil 2 tablespoons sherry vinegar A few celery leaves 1/2 teaspoon allspice Salt and ground

Ingredients (Serves 4)2 small eggs1 slice of country breadWhite wine vinegar1 small bunch flat parsley1 small bunch chives4 fairly large pickles20 cl sunflower oil1 tablespoon capersSalt and ground pepper, to tastePreparationPreparation time: 20 minutesCooking time: 10 minutesThis vibrant green brea

Ingredients (Serves 6) Tomatoes6 pieces Onions2 Purple garlic2 cloves Oregano3 pinches Olive oil2 tablespoons Espelette pepper2 pinches Salt and ground pepperto taste Comté cheese160 g Finely chopped fresh basil1 tablespoon Puff pastry1 package Preparation Preparation time: 20 minutes Cooking ti

Ingredients (Serves 4)Veal sweetbreads: 2 beautiful walnutsLangoustines (scampi): 15-16 piecesButter: 90gChervil: ½ bunchCarrot: 1Onion: 1Bouquet garni: 1White wine: 1 glassSalt and ground pepper: to tastePreparation TimePrep: 40 minutesCook: 25 minutesFinely chop the fresh chervil and blend it with

Ingredients (for approximately 25 appetizers):200 g salmon fillet10 g salt10 g sugar100 g peas20 g butter2 chopped shallots1 clove minced garlic2 tablespoons white wine500 g cream500 g milk1 red onion6 tablespoons water4 tablespoons icing sugar2 tablespoons white spirit vinegarSalt, pepper, potato c

Ingredients (for approximately 25 appetizers):40 g tuna loin1 untreated lemon5 g sugarOlive oil, salt, pepper to taste40 g watermelonPreparation:Chill the tuna in the freezer until firm, then cut into 2 x 2 x 0.5 cm rectangles.Blanch the lemon peel three times, then blend with sugar and a splash of

Ingredients (Serves 6)Champignon mushrooms500 gCherry tomatoes250 gCarrots500 gCauliflower1 headPink radishes1 bunchLemon juicefrom 1 lemonCucumber1Egg yolks2 + 2Garlic2 clovesOlive oil30 clMustard1 tablespoonKetchup1 tablespoonSalt, ground pepperto tastePreparation Time: 45 minutesPrepare the veget

Ingredients for 4Prawns12 (80-90 g each)Papaya1 large, not too ripeIndian curry powder2 tablespoonsGround cumin½ teaspoonCoconut milk100 mlOnion, peeled and minced80 gGarlic1 cloveFresh ginger20 gFresh coriander leaves, finely chopped2 tablespoonsLime juice4 tablespoonsSunflower oil1 tablespoonSaltt

Ingredients: 1.8 kg green tomatoes (1.1 kg net weight) 950 g crystallized sugar Juice of 1 untreated lemon 1 cinnamon stick Preparation Time: Prep: 20 minutes Cook: 20 minutes Maceration: 12 hours Rinse the green tomatoes and pat dry. Remove stems, cut into quarters, and scoop out the juice, see

Ingredients for 4 people12 mackerel fillets (strips)4 carrots1 onion1 small celery stalk2 tablespoons sunflower oil2 teaspoons coriander seedsthyme sprigs1 bay leaf3 tablespoons raspberry vinegar5 tablespoons dry white wineCoarse salt, to cover1 teaspoon fine salt10 peppercornsPreparationSalting: 1

Ingredients (Serves 6)3 beautiful eggplants1/2 bunch basil12 pitted black olives2 cloves garlic12 cl olive oilJuice of 1 lemon30 g caster sugar65 g tapenadeSalt and ground pepper, to tastePreparationRefrigeration: 3 hoursPreparation time: 25 minutesCooking time: 15 minutesInstructionsPreheat the ove

Ingredients (Serves 4) 16 prawns 1 small bulb fresh ginger, peeled and grated 150g sugar 2 large oranges + 3 more ½ mango 200g cooked Creole-style basmati rice 200g baby spinach ½ glass grapeseed oil 2.5 cl cider vinegar 10 cl walnut oil Salt and ground pepper, to taste Preparation Marinating ti

Ingredients for 4 4 saddles of young rabbit (or regular rabbit) 1 small bunch fresh rosemary 1 glass Riesling wine 3 tablespoons old-fashioned mustard 20 button mushrooms 10 thin slices of ham 2 tablespoons sunflower oil 2 tablespoons cream Salt and ground pepper, to taste Preparation Marinating