Ingredients (Serves 4): Canned Burgundy snails: 4 dozen Butter: 1 walnut-sized knob + 120 g Smyrna raisins (soaked in lukewarm water): 100 g Walnut kernels: 80 g Salt and ground pepper Preparation: Prep time: 10 minutes Cook time: 10 minutes Drain the snails and sauté them in a pan with the kno

Ingredients (Serves 4)dry white wine: 12 clorange: 1white muscat grapes: 1 bunchbutter: 50ggrain-fed chicken: approximately 1.2 kgmuscat: 1 tablespoonlemon: 1/2flat-leaf parsley: 2 tablespoonssalt, freshly ground white pepperPreparationPreparation time: 20 minutesCooking time: 45 minutesFor this exq

Ingredients: 6 people6 new garlic heads50g butter10 cl milksalt and black pepper, groundPreparation:Preparation time: 10 minutesCooking time: 2 hours 30 minutesIn Southwest Frances Languedoc cuisine, garlic shines in every form. These tender oven-roasted heads pair beautifully with grilled meats, fr

Ingredients (Serves 4)400 g fresh raw salmon1/2 litre grapeseed oil or other neutral oil1 garlic clove1 sprig thymeLobster carcass remnants (e.g., forelegs)1 ginger tuberSalt and ground pepperVarious pickles (for garnish)PreparationServed coldPrep time: 35 minutesInfusion time: 3 hours (oil)For the

Ingredients: Serves 4 Salmon200 g, cut into 4 cutlets Fine scallops4, halved Medium langoustines4 Oysters from Claires n°18 Single malt whisky2 tablespoons Sole (or fish) fumet1/4 liter Whipping cream2 tablespoons Butter1 walnut-sized piece Onion1 Cayenne1 pinch Saffron pistils1 pinch Chervil Carro

Ingredients (Serves 4)Beef chuck700 gGarlic2 clovesOnion1Fresh ginger rhizome40 gTomatoes2Indian curry1 gEspelette pepper2 gGuérande salt8 gMilled black pepperVinegar5 clVeal stock25 clFull-bodied red wine20 clCarrots500 gDuck fat1 tablespoonPreparationCut the beef chuck into large pieces.Peel and s

Ingredients (Serves 4)720 g salmon loin1 untreated yellow lemon1 small ginger rhizome1 bunch chives2 tablespoons virgin olive oil1 pinch Indian curryA few freeze-dried pink peppercornsFine sea saltPreparationPreparation time: 25 minutesCooking time: 15 minutesCut 4 squares of aluminum foil, each abo

Ingredients for 4 people350 g Panzani vegetable tortiCourt-bouillon300 g cod2 lemons (juice of 1 + 1 sliced)3 tablespoons grapeseed oil1 teaspoon white mustard1 pinch salt3 turns of the pepper millChopped chervilPreparationPrepare the vinaigrette first: whisk together lemon juice, salt, pepper, must

Ingredients for 4640 g French cod head3 beautiful carrots1 lemon (juice)1 bunch chives15 cl whipping cream10 g caster sugarPure olive oilSalt, ground pepper1 bunch fresh verbena leaves2 small cucumbersPreparationPreparation time: 40 minutesCooking time: 12 minutesPeel the carrots, cut into small cub

Ingredients (Serves 6) Whole royal gilthead sea bream: 2.5 kg Bouquet of fresh savory (pèbre d’âne or donkey pepper, from Provence): 1 Olive oil: 8 tablespoons Fresh ginger: 90 g Seedless Thompson oranges: 3 Butter: 150 g Salt and freshly ground pepper: to taste Preparation Prep time

Ingredients for 6 people Very ripe tomatoes (preferably oblong-shaped): 1 kg Cucumber: 1 Red pepper: 1 Garlic: 1 clove Olive oil: 4 tablespoons Wine vinegar: 2 tablespoons Tabasco: a few drops Salt: to taste Medium white onion (new): 1 Chopped tarragon and parsley: 1 tablespoon Tuna fillet: 150 g S

Ingredients (Serves 6)18 sardines1 onion1 carrot1 garlic clove8 Roseval potatoes2 sprigs tarragon40 g arugula½ bunch chervil½ bunch chivesSalt and ground pepper1 bunch flat-leaf parsley2 sprigs burnet3 sprigs hyssop1 tablespoon pink peppercorns10 cl vinegar5 cl oil3 tablespoons vinaigrette1 pinch ca

Ingredients (Serves 6)Almond cream500 g raspberries4 eggs (180 g)100 g sugar375 g liquid cream250 g flour250 g butter250 g icing sugar100 g raspberry pulp1 kg rhubarb (for compote)300 g powdered sugar120 g butter50 g honeyPreparationCustard mixture: Whisk together 180 g eggs, 100 g sugar, and 375 g

Ingredients for 4 people400 g fresh tagliatelle120 g rolled pork belly (ventrèche)4 egg yolks50 g thick cream50 g Alpine Beaufort cheese, grated1 pinch grated nutmegSalt and ground pepperPreparationPrep time: 20 minutesCook time: 10 minutesBring 4 liters of salted water to a boil.Cut the ventrèche i

Ingredients for 4 people8 eggs1 large or 2 small eggplants3 garlic cloves1 small bunch parsley4 nice, fairly firm tomatoesOlive oil100 g sweet chorizoSalt and pepperPreparationMarinating time: 1 hourPrep time: 30 minutesCooking time: 40 minutesTomato, garlic, and eggplant form the cornerstone of Cat

Ingredients (Serves 4)2 duck breasts4 tablespoons violet mustard from Brive1 tablespoon chestnut (or acacia) honey1 tablespoon olive oil1 cup chicken brothSalt and ground pepper, to tastePreparation: Marinating time 2 hours | Prep time: 10 minutes | Cooking time: 13 minutesMarinating time: 2 hoursPr

Ingredients for 4 people48 large Bouzigues mussels220 g thin sausage meat4 garlic cloves4 sprigs flat-leaf parsleyCayenne pepperOlive oil1 aromatic bouquet garni25 cl tomato coulisMilled black pepperPreparation: 40 minutes | Cooking: 25 minutesDifficulty: 2/5Drawing from the rich traditions of Langu

Ingredients: Serves 4 2 beautiful soles 4 shallots 2 tablespoons strong Dijon mustard 25 cl Sancerre wine 1 onion 1 bouquet garni 20 cl fresh cream salt, peppercorns Preparation: Preparation time: 50 minutes Cooking time: 15 minutes Start by filleting the soles, reserving the trimmings for the

Ingredients for 4 people4 large sweet onions2 large purple eggplants4 courgettes4 fleshy tomatoes4 garlic cloves1 teaspoon finely grated orange zestOlive oilFresh thymeSalt, ground pepperPreparation time: 25 minutesThis effortless vegetable gratin delivers incredible flavor, served straight from its

Ingredients (Serves 4)Breton lobster1 x 600 gScallops8 walnut-sizedBelons12Court-bouillon1 litreCarrot1 largeGreen leek1 largeBroccoli2 headsChervilLemon juice1Olive oil2 tablespoonsPeanut oil1 tablespoonWhite mustard1 tablespoonWine vinegar1 tablespoonSherry vinegar1/2 tablespoonChopped tarragon1 p