Ingredients (Serves 4) 600 g fresh tuna 2 ripe tomatoes 1 cucumber 150 g pitted Nyons olives 1 garlic clove 2 tablespoons Sherry vinegar 6 tablespoons olive oil 1 dash Tabasco 1 dash pastis Salt and pepper Preparation Time: 20 minutes (plus 1 hour marinating) As a seasoned culinary expert with yea

Ingredients for 40 pieces1 straight cucumber2 shallots, peeled and finely chopped200 g button mushrooms, diced2 tomatoes, peeled, seeded, and finely diced10 cl Noilly-Prat vermouth10 cl whipping cream30 g butter350 g crab crumbs½ bunch chives, finely chopped½ bunch chervil, chopped1 tablespoon clari

Ingredients for 6Shortcrust pastry2 pre-rolled rollsSunflower oil3 tablespoonsGranny Smith apples3Turkey breast400 gSmyrna raisins100 gCornflour50 gWhipping cream10 clEgg yolk1Butter5 gOnion1White wine20 clSalt, ground pepperPreparationPreparation time: 20 minutesCooking time: 35 minutesPeel the app

Ingredients (Serves 4): Red Leg Crayfish: 32 Olive oil: 1 tablespoon Carrot: 1 Onion: 1 Celery stalk: 1 Bouquet garni: 1 Cognac: 1 glass Dry white wine: 1 glass Water: 2 liters Champagne: ½ liter Caster sugar: 1 tablespoon Cream: 2 tablespoons Chervil: to taste Salt and ground pepper: to taste Pr

Ingredients for 6 people 1 (400 g) duck foie gras 2 poultry wings 3 artichoke hearts 1 lemon salt, ground pepper sugar Sauternes, Armagnac vinegar, hazelnut oil Preparation Discover this sophisticated terrine from master chef André Gauzere, as featured in Fabienne Labeyries acclaimed book Le Foie

Ingredients for 4 people32 snails3 sheets phyllo dough3 shallots5 cl cognac1 punnet mâche (lambs lettuce)8 cl walnut vinaigretteJuice of 1 lemon2 tablespoons chopped hazelnuts2 tablespoons chopped almonds4 tablespoons heavy cream2 walnut-sized pieces of butter1 tablespoon walnut oil2 tablespoons cla

Ingredients for 6 tartlets250 g ready-to-roll shortcrust pastry50 g walnut kernels5 queen pippin apples2 g cumin seeds1 tablespoon oil20 g butter3 Cabécou cheesesPreparationPreparation time: 15 minutesCooking time: 20 minutesButter 6 small tartlet molds using the 20 g butter.Preheat the oven to 210°

Ingredients (Serves 4) 200 g celery stalks 200 g duck foie gras, cut into 4 thick cutlets 50 g flour 1 tablespoon wine vinaigrette 1 tablespoon chopped chives Freshly milled pepper 2 handfuls (150 g) fresh chanterelles Preparation Preparation time: 35 minutes Cooking time: 6 minutes Peel the cel

Ingredients (Serves 4)2 live lobsters, 600 g each1 ripe mango150 g young shoots8 sprigs cilantroVinaigrette: 1 vanilla pod1 lemon5 tablespoons olive oilSalt, pepperPreparationPreparation time: 20 minutesCooking time: 10 minutesInstructionsCook the lobsters for 10 minutes in salted boiling water (plu

Ingredients for 6 servings1.5 kg farm-raised guinea fowl3 shallots80 g soft butter500 g wild mushrooms (chanterelles, porcini, etc.)200 g crushed hazelnuts20 cl vegetable brothSalt, pepper, and a few thyme sprigsPreparation time: 30 minutes | Cooking time: 1 hourPrepare a rich stuffing: Peel and min

Ingredients for 6 people240 g raw duck foie gras3 boneless large pigeon breasts1 small head celery1/4 Pinot Noir from AlsaceBones from the 3 pigeons1/2 calfs foot, cut into sectionsPeanut oil1 lemon50 g carrots50 g onions1/2 bay leaf1 sprig thyme2 juniper berriesSalt and pepperPreparationPreparing a

Ingredients for 4Langoustines (12/15)12 piecesSevruga or Osetra caviar4 teaspoonsZucchini1 (firm, not too large)Clarified butter2 tablespoonsFreshly ground black pepperChervil1 bunchHeavy cream3 tablespoonsPreparationPrep time: 30 minutesCook time: 10 minutesPeel the langoustines raw, carefully pres

Ingredients (10 servings): Boneless, trimmed veal head: 1 large (at least 2 kg) Leeks: 700 g Carrots: 200 g Coriander seeds: 6 g Dry white wine: 15 cl Sherry vinaigrette: 200 g Cloves: 2 Black peppercorns Bouquet garni: 1 Fresh cilantro: 1 small bunch Pitted black olives: 60 g Diced tomato: 200 g O

Ingredients: Serves 4 2 kg live scallops 1 dl whole milk yoghurt 1 dl coconut milk or liquid cream 2 shallots 1 apple (Queen of Pippins or Granny Smith) 2 tablespoons curry powder 2 pinches star anise powder 1 untreated lime 6 sprigs chopped coriander 20 g semi-salted butter Preparation: Prepar

Ingredients (Serves 4)4 beautiful ready-to-cook pigeons150 g small seedless raisins1 handful sorrel leaves1 apple1/2 lemon4 petits-suisses60 g butterTea, for soakingSalt and pepperPreparation1 hour soakingPreparation time: 40 minutesCooking time: 50 minutesThis exquisite dish exemplifies Touraine cu

Ingredients for 14-16 servings400 g fresh red tunaFine salt, to tasteBlack peppercorns, freshly ground, to taste1 bunch chives½ Chinese cabbage100 g green beans100 g leeks (white part)200 g boneless country ham400 g crab meat4 fresh eggs130 g heavy creamA few sprigs flat-leaf parsley150 g small fava

Ingredients (Serves 10)800 g salmon fillets300 g cucumber1 bunch pink radishes300 g broccoli1/2 bunch chervil50 g dill180 g Meaux mustard100 g strong white mustard30 g caster sugar30 cl vanilla oil5 g ground white pepper30 cl cider vinegar45 cl hazelnut oil100 cl sunflower oil10 g fine salt1/2 bunch

Ingredients for 4250 g frozen puff pastry500 g mushrooms3 shallots40 g butterA few sprigs chives15 cl thick fresh cream1 lemon2 slices (100 g each) smoked salmon1 egg yolk400 g fresh salmonSalt and freshly ground white pepperPreparationPreparation time: 25 minutesCooking time: 40 minutesPro tip: Sub

Ingredients (Serves 4-5): Veal sweetbreads: 800 g Muscovy duck: 1 (approx. 1.5 kg) Fresh porcini mushrooms: 1 kg or 1 box Trumpets of death: 800 g Pink mushrooms (or button mushrooms): 600 g Port: 1 glass + 1 tablespoon Cognac: 1 glass + 1 tablespoon Cream: 250 g Scarlet tongue: 300 g Duck stock (o

Ingredients (Serves 4) 2 medium lamb loins 2 tablespoons crème de cassis 2 tablespoons cognac ½ glass water 3 walnut-sized knobs of butter 1 tablespoon cranberries Salt and freshly ground black pepper, to taste Preparation Preparation time: 15 minutes Cooking time: 20 minutes Bone the saddle o