Ingredients for 5250 g raw duck foie gras350 g Charlotte potatoes from Noirmoutier10 cl Pacherenc du Vic-BilhJuice of 1 lemon120 g mesclun greens½ bunch chivesSalt and freshly ground pepperPreparationPrep time: 25 minutesCook time: 10 minutesDifficulty: Intermediate (3/5)Bring the foie gras to room

Ingredients (Serves 4)Rum steak: 4 x 180 gMaine lobsters (American): 4 x 350 gButter: 25 g + 15 gChayote brunoise (christophine): 150 gCarrot: 150 gLobster coulis (Lièbig): 160 gLiquid cream: 50 gVermouth (Noilly-Prat): 5 clFresh basil: 4 sprigsChives, chopped: 1 tablespoonFleur de selSalt, ground p

Ingredients (Serves 4)Williams, Bosc, or Conference pears2Haddock1 fillet (250 g)Pink radishes12Celery stalk1Mixed salad greens (endive, escarole, lamb’s lettuce, batavia)300 gBalsamic vinegar1 tablespoonOlive oil5 tablespoonsSalt, freshly ground pepperTo tastePreparation: 30 minutesPreparation time

Ingredients for 4 people marjoram: a few sprigs rabbit: 1 (1.5 kg) leeks: 300 g celeriac: 150 g carrots: 3 shallots: 4 oil: 2 tablespoons water: 2 liters pepper: 10 grains bay leaf: 1 1/2 leaves thyme: 1 sprig parsley: a few sprigs beef broth: 2 liters cloves: 1 potatoes: 200 g salt, ground pepper

Ingredients for 63 entrecôtes (450 g each)80 g butter30 cl red Bordeaux2 tablespoons flour50 g diced Bayonne ham5 shallots2 tablespoons sunflower oil25 cl veal jus2 sprigs thyme4 sprigs flat parsley1 bay leaf1/2 celery stalkSalt3 g Guérande salt3 g freeze-dried pink peppercorns3 g Sichuan pepperPrep

Ingredients for 6-8 servings2 rabbit legs and saddles25 thin slices smoked brisket (or bacon)2 shallots1 bunch flat-leaf parsley3 garlic clovesA few sprigs thymeA few sprigs rosemary4 bay leaves1 bunch chives2 tablespoons olive oil20 cl white Côtes de Gascogne wineOlive salpiconGourmet vinaigrette½

Ingredients: Serves 4Eggplants4 medium-sizedTomatoes (beefsteak and Roma)6Duck fat180 gOregano40 gSalt and ground pepperTo tastePreparation:Prep time: 25 minutesCook time: 25 minutesWash the eggplants and remove the stems. Using a sharp, flexible knife, slice them lengthwise into pieces no thicker t

Ingredients (Serves 4)Flanchette or tendrons, cut into regular pieces600 gLard bacon100 gSmall white onions12Garlic cloves3Sage leaves20White wine1 glassBroth1 glassFennel seeds1 teaspoonTomato puree2 tablespoonsChanterelle mushrooms or mushrooms200 gGreen olives20Olive oilas neededSalt and freshly

Ingredients for 64 Chayotes (Christophines)1 Egg15 cl Thick cream80 g Grated Emmental cheeseGuérande salt (fleur de sel), to tasteSichuan pepper, lightly crushed, to taste1 ShallotPreparation TimePreparation: 20 minutesCooking: 10 + 20 minutesPeel and pit the chayotes, slice them thinly, and simmer

Ingredients for 6 servings1 roll frozen shortcrust pastry500 g medium zucchini350 g red onions2 garlic cloves500 g tomatoes20 cl olive oil12 g oreganoButterSalt and ground pepper, to tastePreparation:Preparation time: 30 minutesCooking time: 40 minutesInstructions:Peel the red onions and finely chop

Ingredients (Serves 6)1 kg cod (desalted the day before)10 garlic cloves8 sprigs tarragon4 sprigs flat parsley1 sprig thyme2 sprigs chives3 tablespoons olive oil3 tablespoons cream15 cl Muscat d’Alsace1 pinch sugarSalt and ground pepper, to tastePreparation: 25 minutes | Cooking: 40 minutesSlit each

Ingredients for 41 duck breast2 rabbit legs2 chicken supremes1 pear, peeled and diced2 tablespoons Calvados½ liter cider1 tablespoon cream1 tomato1 bunch chives1 walnut-sized piece fresh butterSalt and ground pepper, to tastePreparationPrep time: 30 minutesCook time: 15 minutesSkin the duck breast a

Ingredients (Serves 4)4 carrots, peeled and cut into fine julienne strips2 untreated oranges1 untreated lemon5 cl sunflower oil1 tablespoon cumin seeds1/2 bunch fresh cilantro30 small pitted black olives (preferably from Nice)75 g dry golden slivered almonds, toasted in a skilletSalt and ground pepp

Ingredients for 612 trout fillets500 g mixed wild mushrooms75 g butter2 lemonsSalt and freshly ground pepper, to tastePreparationPreparation time: 30 minutesCooking time: 25 minutesHave your fishmonger prepare 12 trout fillets (2 per person).Clean the mushrooms: sort, rinse quickly under running wat

Ingredients (Serves 4)Jarred truffles10 gLettuce head1Arugula100 gShallot10 gTruffle juice8 clOlive oil10 clWalnut oil40 clMedium sherry10 clSherry cream10 clHard-boiled egg1Celery stalks (inner tender ones)300 gSirloin steak220 gChervil1 bunchFlat-leaf parsley1 bunchChives1 bunchSalt and ground pep

Ingredients for 6 servingsPotatoes800 gCured country ham400 gRolled belly with Basque spices400 gTomatoes2Boiled eggs2Grey shallots2Chives, chervil, and basil1 bunch eachLemon juicefrom 1 lemonEspelette pepper1 pinchTabascoa few dropsGarlic2 clovesBalsamic vinegar10 clWhite mustard1 tablespoonPink r

Ingredients for 4 servings6 untreated oranges2 tablespoons orange blossom water15 cl grenadine syrup200g powdered sugar1 teaspoon cinnamon powderOrange mint or lemon balm leaves, for garnishPreparationPreparation time: 20 minutesCooking time: 40 minutesUsing a paring knife, peel 2 oranges and cut th

Ingredients for 4 people1 veal shank (450 g)1 bouquet garni20 cl olive oil1 tablespoon white mustard2 navel oranges5 cl red wine vinegar1 litre court-bouillon3 tablespoons chervil, tarragon, chopped curly parsley500 g lollorossa, batavia, curlySalt, QSGrey pepper mill, QSPreparation time: 30 minutes

Ingredients for 41 turbot (1.5–1.8 kg), filleted3 cucumbers2 tablespoons chopped chervil2 walnut-sized pieces of butterSalt and ground pepper, to tastePreparationPrep time: 35 minutesCook time: 25 minutes totalPeel 2 cucumbers and cut the skins into julienne strips. Blanch in boiling salted water fo

Ingredients (Serves 4)300 g large Italian grapes160 g Parma ham (or Jabugo)100 g Parmesan1 handful mâche (lambs lettuce)3 tablespoons pine nutsA few sprigs tarragon3 tablespoons grapeseed oil3 tablespoons honey vinegar1 tablespoon dry white wineSalt and ground pepper, to tastePreparation time: 20 mi