Ingredients for 2 peopleSouth-West duck breast1medium sized potatoes3Normandy fresh cream1 potapples2powdered sugar80 ghalf-salted butter from Brittany40 gwater10 clsalad leavesa fewPreparation:Preparation time: 45 minutesCooking time: 25 minutesThis sophisticated Duck Parmentier, inspired by France

Ingredients for 8 people1 small white cabbage16 Cancale oysters No. 3150 g carrot150 g courgettes150 g wild rice10 g star anise2 shallots120 g butter1 bunch chervil1 egg100 g heavy cream5 g gray peppercorns30 cl Gros Plant NantaisPreparation StepsSelect the finest cabbage leaves, blanch in salted bo

Ingredients (Serves 4)Cooked and cooled potatoes: 300 gEgg yolk: 1Flour: 100 gBoneless venison saddle: 600 gRed wine: 1/8 literJarred lingonberries: 1 tablespoonReduced game stock: 1/2 literBeurre manié (25 g butter kneaded with 25 g flour)Butter: 150 gSweetened fresh cream: 125 gFresh chanterelles:

Ingredients: 2 trimmed veal kidneys 1 bottle Chinon wine 80 g roasted and crushed peanuts 1 tablespoon blueberry vinegar 1 tablespoon natural lingonberries 1 teaspoon sugar 4 walnut-sized knobs of butter 400 g spinach leaves 1 tablespoon peanut oil 1 bunch chervil Salt and ground pepper, to taste

Ingredients (Serves 4) 150 g cooked red beetroot 2 tablespoons honey 2 tablespoons sherry vinegar 5 cl + 5 cl + 3 cl olive oil 50 cl orange juice 1 + 1 lemon (juice) 150 g crab meat 20 g chives 2 tablespoons reduced cream 320 g puff pastry 12 scallops Lightly crushed Sichuan pepper 1 mango 1 lime (

Ingredients for 6 verrines 6 scallops 6 walnuts 250 g black pudding 2 green apples (Granny Smith) 1 tablespoon brown sugar 15 g semi-salted butter 50 g fresh butter Salt from the island of Ré Crushed Sichuan pepper Preparation Peel, core, and cut the apples into small wedges. Melt the semi-salted

Ingredients for 4 servings 1 small shallot 250 g chanterelle mushrooms 100 g butter ½ liter spicy beef broth 600 g veal tenderloin Salt and ground pepper, to taste 2 tablespoons heavy cream 1 small bunch chives Juice of ½ lemon A few nasturtium petals, for garnish Preparation Prep time: 30 minut

Ingredients: Serves 4 Veal kidneys: 2 Juniper berries: 6 Gin: 8 cl Butter: 50 g Veal jus: 35 cl Flat-leaf parsley Lemon juice: 1/2 Coarse salt Freshly milled pepper Preparation Preparation time: 25 minutes Cooking time: 30 minutes Season the veal kidneys generously with coarse salt and freshly

Ingredients for 20 lollipops500 g egg whites (approx. 17 eggs)75 g caster sugar60 g butter50 g egg yolks (approx. 3 yolks)250 g 70% dark chocolate couverture200 g cooked goose foie gras20 g + 50 g Banyuls100 g reduced veal stock1 sheet soaked and pressed gelatinFine saltFleur de selCrushed Sichuan p

Ingredients: Serves 6 skinless salmon loin600 g onions2 carrots2 thyme4 sprigs bay leaves2 peppercorns1 tablespoon grape seed oil30 cl firm-fleshed potatoes (ratte du Touquet, charlottes, roseval)1 kg coarse salt and cracked pepper Preparation: 48 hours for marinating Preparation time: 20 minute

Ingredients (Serves 8-10)Claire No. 2 oysters20 piecesCream200 gCracked mignonette pepper8 gGelatin3 sheets (3 g)Oscietra caviar40 gPreparation Time: 30 minutes30 minutesOpen the oysters and drain the first water. Whip the cream and season with mignonette pepper.Collect 100 g of the second oyster wa

Ingredients for 6 servings 750 g salted cod 1 kg spinach leaves 100 g butter 70 g grated Emmental cheese 2 egg yolks 2 tablespoons heavy cream 40 g flour ½ liter milk Salt and ground pepper to taste Preparation Overview Desalting: 24 hours Prep time: 40 minutes Cook time: 45 minutes Begin by des

Ingredients (Serves 4) 1 Cucumber 2 Tomatoes 1 Egg 5 cl Fresh cream Olive oil 2 cloves Garlic 2 cl Balsamic vinegar 1 small box Slices of pimientos 150 g Pink prawns 65 g Fresh salmon 1 Carrot 2 sheets Gelatin (2 g) Chervil Chives Salt, ground pepper Preparation time: 40 minutes For the Gazpacho:

Ingredients for 4 servings4 rectangles of puff pastry1 kg spinach leaves4 medium carrots2 tablespoons cream1 tablespoon raspberry vinegar1 glass poultry fumet1 egg1 bunch chivesSalt and ground pepper, to tastePreparation:Preparation time: 15 minutesCooking time: 25 minutesPeel and wash the spinach t

Ingredients (Serves 4)Langoustines (Breton if possible)2 kgZucchini1 largeRed pepper1Savory1 branchSole fumet (or other fish stock)1/2 glassOlive oil1 tablespoonPastis1 tablespoonButter2 knobsSalt, ground pepperTo tastePreparation Time: 25 minutes | Cooking Time: 15 minutesCook the langoustines in c

Ingredients (Serves 4)4 diced mangoes4 sliced star fruits15 g grated ginger root10 cl olive oil10 cl cider vinegar2 tablespoons fresh lime juice1 teaspoon strong mustard1 teaspoon chopped fresh coriander1/2 sliced green onionPinch of salt and freshly ground black pepperPreparation Time: 25 minutesCo

Ingredients: 6 Breton artichokes 1 lemon Coarse salt Supreme sauce (white sauce + cream + butter)½ liter ½ liter fresh cream 1 teaspoon paprika 3 gelatin sheets (6 g) 300 g tomato coulis Salt and ground pepper, QS Preparation: Preparation time: 15 minutes Cooking time: 20 minutes Prepare the a

Ingredients: 5 beautiful tomatoes 2 cloves garlic 15 g ginger rhizome 150 g pre-cooked Thai rice 1 frozen (or fresh) minced steak 150 g sausage meat 120 g butter Salt, ground pepper QS 1 small box (80 g) duck foie gras mousse Preparation: Preparation time: 15 minutes As a chef with years of ex

Ingredients (Serves 4) Medium cupped oysters: 24 Seaweed: a handful Mushroom duxelles: 80 g Finely chopped shallot: 1 Hollandaise sauce and chive sauce: 100 g each Grated nutmeg: 1 dash Cream: 2 tablespoons Chives, salt, freshly ground pepper Heavy cream: 500 g Squeezed lemon: 1 Egg: 1 Fresh cream:

Ingredients for 48 new potatoes (BF 15)6 small roseval potatoes2 fresh veal sweetbreads (about 900 g)200 g fresh mousserons mushrooms4 shallots140 g butter2 tablespoons veal stockcoarse gray saltsalt, ground pepperPreparation: 45 minutes | Cooking: 45 minutesSoak the sweetbreads in cold water for 1