Ingredients (Serves 4)300 g Italian rice for risotto150 g fine green beans200 g fresh peas150 g sweet peas200 g small courgettes1 carrot100 g butter1 litre vegetable broth (or tablets)15 cl dry white wine30 g parmesan3 fresh onionsSalt and ground pepperPreparationPreparation time: 20 minutesCooking

Fernand Points grandmother managed the buffet at Louhans station in Bresse during the 1914 war, where her grandson first seasoned his sauces. He later founded the legendary La Pyramide restaurant in Vienne, embodying Provençal culinary tradition. His gratin recipe highlights restrained use of garlic

Ingredients (Serves 4) 300 g Nîmes cod brandade 8 Pimientos del Piquillo in olive oil A few stems chives A few basil leaves 2 cloves peeled, degermed, and chopped garlic 1 peeled and chopped onion 2 knobs butter 80 g Parmesan 2 peeled and seeded tomatoes 8 bay leaves Preparation: 25 minutes Drain

Ingredients (Serves 4) 800 ml coconut milk 500 ml beef broth 1 kg diced braising beef 5 coarsely crushed cardamom cloves 3 cloves 2 star anise 1 tablespoon grated palm sugar or brown sugar 35 g roasted unsalted peanuts, coarsely chopped 2 tablespoons tamarind 2 tablespoons Massaman curry paste 1 cu

Ingredients for 6 1.3 kg frozen peas 12 langoustines 1 heart of lettuce 30 cl whipping cream 1 small onion Fresh mint 30 g butter 1 tablespoon sunflower oil Salt and ground pepper Preparation Prep time: 15 minutes Cook time: 30-40 minutes Peel and finely chop the onion. Wash the lettuce heart, d

Ingredients for 4-5 people1 lamb shoulder (1.3–1.5 kg)2 cloves degermed garlic, crushed and chopped2 white onions, peeled and chopped1 small ginger rhizome, peeled and diced2 pinches green curry powder2 peeled, seeded, and chunked tomatoes1 glass dry white wine2 glasses chicken broth1 tablespoon oli

Ingredients for 2-3 servings500 g pork rolls2 shallots2 garlic cloves6 g Sichuan pepper9 g coarse Guérande salt10 g freeze-dried pink peppercornsPreparation time: 15 minutesIndulge in this expertly crafted braised pork roll, blending the briny crunch of Guérande salt with the numbing zing of Sichuan

Ingredients for 2 people1 rack of lamb (4-6 ribs), trimmed and tied300 g peeled green asparagus200 g fresh peas, shelled and blanched200 g blanched beans with pods removedGuinea pepper, to tasteFine sea salt, to taste5 cl Armagnac (Folle Blanche)15 cl lamb (or veal) jus2 walnut-sized knobs of butter

Ingredients for 2 people1 very plump rabbit saddleWhite Dijon mustard2 shallotsPaprika, curry, ground black peppercinnamon, Espelette pepper, ginger powderWorcestershire sauce, fine salt, blue poppy seeds, nutmeg2 tablespoons Folle Blanche (white Armagnac)1 tablespoon olive oilVeal jus2 tablespoons

Ingredients: 6 people bintje potatoes1 kg butter80g beaufort freshly grated nutmeg chicken broth75 cl salt, ground white pepper Preparation: 20 minutes Preparation time: 20 minutes Curious about Gratin Savoyard versus Gratin Dauphinois? As a seasoned French cuisine enthusiast, I can tell you the

Ingredients for 6 servings1 kg medium-sized raw langoustines500 g extra-fine green beans250 g carrots12 small radishes250 g mixed salad leaves (lettuce, oak leaf, batavia, baby spinach, etc.)1 sprig thymeCoarse gray saltPeppercorns1 tablespoon balsamic vinegar1 tablespoon violet mustard from Brive5

Ingredients (Serves 4)4 thornback ray wings, approx. 200 g each8 Fine de Claire oysters No. 215 cl milkJuice of 2 lemons10 lemon balm leaves2 ice cubes16 soft sorrel leaves1 tsp cider vinegar4 tbsp olive oil2 liters vegetable broth75 cl water25 cl dry white wine1/2 tsp salt1 1/2 tsp sugarPreparation

Ingredients (Serves 4)720 g cod fillet, skin on400 g potatoesbutter, 2 walnut-sized knobs2 tablespoons olive oil15 cl veal jus4 cl truffle juice1 large leekfrying oilsalt, ground pepperpaprikablue poppy seedschivesPreparationPreparation time: 30 minutesCooking time: 15 minutesBake the washed, unpeel

Ingredients (Serves 4)mussels3.2 kgonion1olive oil2 clred pepper1/2green bell pepper1/2yellow bell pepper1/2lemon1PreparationPreparation time: 15 minutesCooking time: 15 minutesAs a passionate home cook with years perfecting Mediterranean seafood dishes, Ive mastered this colorful Spanish mussels a

Ingredients (Serves 4)Veal kidneys: 4 medium or 3 largeFresh bacon breast: 100 gChampignon mushrooms: 250 gShallot: 1Dry white wine: 10 clVeal stock: 20 clThyme: a few sprigsFresh cream: 10 clSalt and ground pepperButter: 100 gChayotes: 250 gViolet mustard from Brive: 2 tablespoonsDiced tomato: 2 ta

Ingredients for 4 people1 kg green asparagus300 g butter3 egg yolks1 pinch salt1 pinch pepper3 tablespoons orange juice15 cl whipping cream1 pinch sweet paprika1 orangePreparationPreparation time: 20 minutesCooking time: 15-20 minutesTrim the fibrous base from the asparagus spears, peel them with a

Ingredients (Serves 4)500 g cottage cheese, strained1 bunch chives10 sprigs chervil10 sprigs flat-leaf parsley6 sprigs tarragon1 garlic clove3 shallots1 tablespoon white wine vinegar2 tablespoons oilSalt and freshly ground pepperPreparation Time: 15 minutes (plus 1 hour chilling)Cervelle de Canut, k

Ingredients for 6 servings1.2 kg calfs head, cut into pieces2 litres white poultry stock10 g salt120 g pepper sauce160 g marchand de vin butter150 g veal juiceA few sprigs thyme2-3 sage leaves2 cloves3 garlic cloves200 g butter24 black olives from NyonsA few basil leavesPreparationBraise the calfs h

Ingredients for 5 servings750 g green asparagus in bunches1 bunch young leeks200 g sweet peas300 g chopped hazelnuts8 cl white wine vinegar8 cl sherry vinegar25 cl sunflower oil20 cl hazelnut oilSalt and ground pepper, to taste1/4 bunch chervil1/4 bunch chives2 eggsPreparation time: 25 minutes | Coo

Ingredients: Serves 4 Flat cannelloni125 g Cottage cheese (or fromage blanc/curd)600 g Basil leaves14 Garlic1 clove Butter150 g Pine nuts50 g Comté cheese100 g Cream1/4 liter Cognac2 cl Lemon1/2 Salt, ground pepper Preparation: Preparation time: 20 minutes Cooking time: 10 minutes Cook the fla