Ingredients for 2 2 live lobsters, 500 to 600 g each 1 jar of 50 g caviar 50 g salted butter 10 cl fresh cream 1 bunch fennel, chervil, dill Salt, ground pepper Preparation Preparation time: 15 minutes Cooking time: 20 minutes Bring a pot of salted water to a boil. Add the lobsters and simmer

Ingredients (Serves 4): 140 g salted butter 190 g caster sugar 210 g ivory couverture chocolate 320 g whipped cream 2 sheets gelatin (2 g) 30 g shortcrust pastry 20 g speculoos biscuits 30 g cardamom juice Preparation Time: 35 minutes (plus 6 hours chilling) Begin by preparing the caramel. Once

Ingredients (Serves 4) 1.5 kg clams 3 garlic cloves (2 + 1) 1 leek 2 bintje potatoes 2 tomatoes 3 tsp dehydrated shellfish fumet (Maggi) 1 sprig thyme 1 bay leaf 50 cl dry white wine 20 cl heavy cream 1 tbsp chopped chives 2 tbsp + 15 cl olive oil 1 egg yolk Saffron (1 pinch + 1) Salt and cayenne p

Ingredients (Serves 10) 100g polenta 100g grated parmesan 10 cl water 8g salt 100g pastry flour (T.55) 2 egg yolks 20g olive oil 5 cl dry ink 180g skinless filleted sea bass 2g chopped chives 4g hazelnut oil 20g olive oil 100g vitelotte (purple potato) 70 cl liquid cream 35 cl milk 35g cottage chee

Ingredients for 6 people500 g puff pastry1 egg yolk18 scallops with their shells500 g leeks25 cl fresh cream50 g butter1 fresh truffle20 g AvrugaSalt and ground pepper, to tastePreparationPreparation time: 30 minutesCooking time: 15 minutesTo craft these elegant puff pastry shells, start by rinsing

Ingredients for 4 people8 large shelled scallops with their hollow shells2 tablespoons olive oil2 tablespoons Maggi-type shellfish broth2 saffron filaments20 cl liquid cream10 cl dry white wineSalt, pepperPreparation time: 20 minutesIn a small saucepan, pour 10 cl of Reuilly white wine, add the shel

Ingredients (Serves 4) Basmati rice: 300 g Piquillo pepper strips: 1 small box Fresh ginger: 25 g Olive oil: 10 cl Walnut-sized scallops: 16 Whipping cream: 15 cl Skimmed milk: 1/2 liter Soy sauce Chopped chives: 1 tablespoon Butter: 2 knobs Sweet paprika: 5 g Pumpkin: 350 g Salt and freshly ground

Ingredients for 4 servings3 liters mussels1 sprig thyme20 cl dry Bergerac2 celery stalks3 small tomatoes (golf ball-sized)20 g butterWhite pepper, to tastePreparationPrep time: 25 minutesCook time: 10 minutesScrape the mussels clean, remove the beards (filaments), and rinse thoroughly under cold wat

Ingredients (Serves 2) Small pink lobsters: 3 x 220 g each Orange: a little Anise: a little Ginger: a few shavings White butter: 1 Fresh butter: 100 g Slices of chervil, chives, and a few mixed vegetables Preparation Preparation time: 25 minutes Cooking time: 14 minutes Tribute to Alain Chapel

Ingredients for 4 people550 g beef cheeks400 g potatoes4 sheets of pastryMignonette grise1 bunch chervilA few sprigs tarragon15 cl heavy cream1 zucchini1 carrot150 g celeriac70 g butter1 bunch chives1 bunch flat-leaf parsley2 g saffron filaments50 cl vegetable brothGray peppercornsCoarse salt from N

Ingredients for 6 servings White court-bouillon (water + flour + lemon juice + olive oil + bouquet garni): 2 liters Artichokes: 18 Mesclun salad greens: 60 g Turnips: 600 g Guérande salt, ground pepper Butter: 40 g Lemon juice: 1 Raw duck foie gras: 100 g Verjuice: 225 g Sugar: 1 g Vanilla pod: 1 M

Ingredients (Serves 4) Large Vendée snails: 36 pieces Butter: 110g Button mushrooms: 200g Chopped curly parsley: a few sprigs Chopped chives: 2 tbsp Chopped basil: 1 tbsp Minced garlic: 1 level tbsp Cloves: 1 Thyme: 2 sprigs Bay leaf: 1 Flour: 20g Vegetable broth: 35 cl Dry white wine: 15 cl Eggs:

Ingredients (Serves 4) raw duck foie gras (about 600 g) Reinette apples (or Golden Delicious), 2 black radishes, 2 acacia honey, 3 tablespoons butter, 50 g balsamic vinegar, 1 tablespoon flour, 2 tablespoons frying oil, 15 cl salt and ground pepper, to taste Preparation Preparation time: 35 minu

Ingredients for 4 servingsBF 15 potatoes320 gSheets of pastry4Rolled pork belly200 gCeleriac, trimmed200 gCourgettes2Carrots2Vegetable broth15 clShallot1Thick fresh cream20 clFreeze-dried pink peppercorns5 gBlue poppy seeds3 gButter80 gGrey peppercorns, saltFresh parsleyPreparationPrep time: 25 minu

Ingredients (Serves 12) 1/2 calfs head with tongue and brains 2 carrots 3 onions 250 g mushrooms 3 lemons 12 eggs 65 g flour 6 peppercorns 1 bay leaf and 2 sprigs thyme 2 cloves 170 g butter 50 g lean fatty bacon 1 bottle dry Madeira 1 box cockscombs 12 veal quenelles 12 crayfish 10 nasturtium seed

Ingredients for 6 servings6 fresh figs120g thin slices of smoked duck breast2 eggs100g black grapes100g white grapes1 zucchiniOak leaf lettuce4 tablespoons sunflower oil1 tablespoon Meaux mustard1 tablespoon flower honeySalt and ground pepperPreparationPreparation time: 25 minutesCooking time: 10 mi

Ingredients (Serves 8)2 x 200 g duck breastsButter250 g chanterelles250 g green beans14 sheets (14 g) gelatin1 litre duck broth60 ml MadeiraChervil2 tablespoons grapeseed oil1 tablespoon walnut oil1 tablespoon Sherry vinegar1 teaspoon Sherry1 shallot1 pinch sugarSalad sprouts (rocket, oak leaf, fris

Ingredients for 6 servings1 kg fresh duck foie gras100 g apple100 g button mushrooms100 g parsnips25 cl Port25 cl veal stock100 g carrotsSalt, pepper, sugar (to taste)PreparationResting time: 24 hoursPrep time: 25 minutesCooking time: 10 minutesDrain the foie gras and season generously with salt, fr

Ingredients: Serves 4200 g Chinese vermicelli (glass noodles)200 g shelled prawns1 red chili1 small piece ginger4 tablespoons peanut oil2 pinches cayenne pepper2 tablespoons soy sauce1 tablespoon oyster sauce1 lime½ bunch cilantro4 tablespoons crushed peanutsPepper from the mill150 ml fish stockPrep

Ingredients for 4 people 1 1/2 egg yolks 35 g powdered sugar 15 cl coffee 30 g cocoa powder 20 g couverture chocolate (or eating chocolate) 50 g butter 65 g whipping cream 50 g bittersweet chocolate Preparation Master this elegant layered dessert with a recipe from Michelin three-star chef Michel