Ingredients: Serves 4 Firm-fleshed potatoes (fingerlings, rattes, or charlottes)400 g Sunflower oil5 tablespoons White wine vinegar2 tablespoons Mild mustard1 teaspoon Baby spinach (very young leaves)1 handful Butter (walnut-sized knob)1 Chives1 bunch Salt, freshly ground pepperTo taste Preparatio

Ingredients for 6 people1.3 kg Rattes du Touquet fingerling potatoes2 g saffron filaments1 white onion1 celery stick15 cl heavy cream200 g butterFleur de sel2 sprigs dill1 pinch Espelette pepperPreparationPreparation time: 20 minutesCooking time: 30 minutesPeel the onion and cut it in half.Trim the

Ingredients (Serves 4) large cooked prawns700 g shiitake mushrooms150 g carrots200 g lemon1 coriander4 sprigs onions2 garlic3 cloves sunflower oil2 tablespoons powdered fish stock2 tablespoons dried lemongrass1 pinch powdered ginger1 pinch chilli powder1 knife point salt, ground pepperQS nuoc mama

Ingredients (Serves 4) 2 peaches 1 lime Cracked black pepper 4 sorrel leaves Spiced vinaigrette Preparation Cut the peaches into quarters. Fray the sorrel leaves. Peel the lime and cut the skin into thin julienne strips. Cut the peeled lime into wedges. Prepare the spiced vinaigrette. Arrange har

Ingredients: 6 servings Large prawns or king prawns800 g Lemon1 Flat-leaf parsley2 sprigs Flour100 g Olive oil2 tablespoons Egg white1 Boiled egg yolks3 Sunflower oil25 cl Mustard1 teaspoon Chopped herbs (chervil, tarragon, chives)2 tablespoons Capers1 tablespoon Pickles (gherkins)3 Salt, ground pe

Ingredients (Serves 6)Duck foie gras600 gDuck fat1 box of 1 kgGuérande salt100 gFreshly crushed black pepper20 gFresh walnuts50 gSalad mix100 gVinaigrette20 clCloves, peppercorns, chervil, garlic cloveDuck jelly100 gPreparationBegin by carefully removing the gall from the foie gras using a paring kn

Ingredients (Serves 4) Squid: 800 g Onions: 2 Tomatoes: 2 Sheets of pastry: 2 Garlic: 2 cloves Bouquet garni: 1 Mayonnaise sauce: 2 tablespoons American sauce: 2 tablespoons UHT whipping cream: 10 cl Diced tomatoes: 2 tablespoons Rolled belly: 350 g Chervil: a few sprigs Cognac: 5 cl Gray peppercor

Ingredients for 4 peopleCaviar (Sevruga/Osetra)20 gLangoustines (15/20)1 kg 200Courgettes180 gClarified butter10 gThick cream80 gMilled pepperChervilPreparationPreparation time: 15 minutesCooking time: 8 minutesDifficulty: 3/5Peel the langoustines raw, carefully preserving the tail fans at the end.

Ingredients for 4 people2 bunches long pink radishes150 g fresh goat cheese150 g Roquefort150 g feta15 cl liquid cream120 g butter1 shallotFlat parsley, chervil, chivesSalt, ground pepper QSGrey sea salt (miniature)Tomato coulis15 cl red wine vinegar15 cl raspberry vinegar60 cl sunflower oilPreparat

Ingredients (Serves 4)400g very fresh sea bream or pollack fillet, skinless and boneless1 tablespoon sunflower seeds1 tablespoon flax seeds2 tablespoons sesame seeds1 punnet green radish (or alfalfa) sprouts1 lemon (bergamot)4 tablespoons olive oilFleur de sel and freshly ground pepperPreparationPre

Ingredients for 4 people100 g white fish meat200 g cream1 egg800 g to 1 kg salmon3/4 l fairly full-bodied red wine2 onions2 carrots1 small bunch chopped chives2 tablespoons peanut oil1 bouquet garni80 g roasted and crushed peanuts2 chopped shallotsbutter (2 walnuts-sized pieces)1/2 bunch chervil1 sm

Ingredients (Serves 6) Large bintje potatoes: 8 Fresh cream: 15 cl + 12 cl Olive oil: 1 tablespoon Alpage Beaufort cheese: 80 g Butter: 20 g Grated nutmeg: 2 pinches Chives, chervil, and basil, chopped: 2 tablespoons Rolled pork belly (ventrèche): 60 g Sichuan pepper: 1 teaspoon Guérande salt: 1 te

Ingredients for 4 people 180 g salmon meat 180 g monkfish meat 30 g roasted and crushed peanuts 2 tablespoons peanut oil Chervil (for garnish) Guérande fleur de sel and Sichuan pepper Preparation Thinly slice the salmon and monkfish. Arrange the slices alternately on plates, ensuring they lie fla

Ingredients (Serves 4)Semi-salted pork knuckle1 kg 200 gPuy green lentils300 gLarge onions2Garlic cloves2Butter100 gBouquet garni1Coarse pepperSalt, ground pepperPreparationSoak the pork knuckle in cold water for 1 hour. Drain, then place in a large saucepan with the bouquet garni, 1 minced onion, 1

Ingredients for 4 people 4 beautiful horseback ray fins 1 bouquet garni coarse sea salt 3 peppercorns 1 clove 1 sliced onion 1 kg potatoes 80 g butter 15 cl fresh cream 4 garlic cloves 30 cl milk salt, pepper QS Preparation Watch this helpful video: https://youtu.be/salDL8fFYFA As a seasoned c

Ingredients (Serves 4)1 kg young carrots50 g Breton salted butter2 sugar cubesJuice of 1 lemon1 tablespoon chopped flat-leaf parsleySalt and ground pepper, to tastePreparationPreparation time: 30 minutesCooking time: 30 minutesIn a wide saucepan, melt the Breton salted butter over medium heat. Once

Ingredients (Serves 4)John Dory fillets600 gCaul fat (crépine or strainer)200 gSpinach leaves1 kgCeleriac150 gCelery stalks2Cancale oysters16Salmon meat150 gCod meat150 gCream2 tablespoonsRed wine8 clShallots2Fish stock15 clVeal jus15 clMustard seeds2 tablespoonsButter2 walnut-sized piecesCayenne1 p

Ingredients for 4 people 180 g button mushrooms 10 g dried black mushrooms 120 g long rice 125 g onion 30 cl dry white wine 2.5 kg scallops on a tray 100 g carrot 10 g sea lettuce flakes 15 g clarified butter 25 g grated Parmesan cheese 1 small box truffle juice 10 cl whipping cream black peppercor

Ingredients (Serves 2)4 beautiful ripe ribbed tomatoes2 small cloves of garlic1 small bouquet chervil4 basil leaves4 tablespoons olive oil1 teaspoon fresh thyme1 teaspoon powdered sugarSalt and pepper, to tastePreparation Time: 5 minutesCooking Time: About 1 hourUnlike quick-grilled versions that ch

Piquillo Pepper and Black Olive Butter MikadoIngredients:200 g semi-salted butter100 g Pimientos del Piquillo1 tsp paprika powder30 g pitted black olivesFreshly ground black pepper from the millSoften the butter at room temperature for a few hours until creamy. Finely dice the piquillo peppers and o