Ingredients: Serves 6bread dough (from your baker)1 kglarge onions8green bell pepper1/2red bell pepper1/2yellow bell pepper1/2butter80gfloral honey (liquid)1 tablespoonall-spice1 pinchgreen curry3gfloursalt, ground pepperPreparation:Prep time: 20 minutesCook time: 25 minutesDifficulty: Easy (2/5)Pre

Ingredients: Serves 4 100 g puff pastry (homemade or store-bought) 500 g medium ripe tomatoes 1/2 bunch fresh basil 1 pinch fructose 1 pinch thyme flowers 1 tsp tomato paste Salt and pepper, to taste Preparation: 30 minutes Prep time: 30 minutes Difficulty: Intermediate Prepare the Tart Bases Di

Ingredients (Serves 4) 250 g short pasta (elbows) 200 g frozen peas 200 g frozen green asparagus tips 200 g frozen beans 200 g fresh goat cheese 50 g thick cream 1 pinch grated nutmeg 50 g butter Salt and ground pepper Preparation Preparation time: 10 minutes Cooking time: 20 minutes Difficulty:

Ingredients for 6 servings 6 kiwi fruits 6 eggs 30 cl liquid cream 3 tablespoons flour 120 g sugar 1 knob of butter 1 large Madagascar vanilla pod Preparation Preparation time: 20 minutes Cooking time: 45 minutes Difficulty: Intermediate (2/5) Preheat the oven to 180°C (thermostat 6). Generously

Ingredients: Serves 4green beans200 gbutton mushrooms, white and firm4shallot, peeled and chopped1 teaspoonwild vinaigrette (recipe page 63)4 tablespoonseggs4coarse salt1 pinchwhite vinegar1 tablespoongreen sauce (recipe page 76)4 tablespoonsmesclun4 small handfulsfresh aromatic herbssomefleur de se

Ingredients for 4 people2 half-salted black pork shanks100 g salted bacon200 g green lentils from Le Puy2 onions, including 1 studded with 2 cloves1 white leek2 carrots1 heart of cabbagethyme, bay leaf, pepper75 cl broth50 g goose fatPreparationDesalting: 1 hourPreparation time: 20 minutesCooking ti

Ingredients for 4800 g ripe tomatoes240 g strawberries (gariguette in spring, mara des bois in summer)1 teaspoon tomato paste4 bunches fresh green basil1 tablespoon sherry vinegar1 tablespoon balsamic vinegar2 teaspoons olive oilSalt and pepper, to tastePreparation: 20 minutesDifficulty: Intermediat

Wishing a joyful Happy New Year to all my loyal readers and culinary enthusiasts!

Ingredients for 4 people 8 whole eggs 120 g truffled foie gras 1 tablespoon chopped parsley 1 tablespoon chervil 2 egg whites Foie gras fat or goose fat Salt, pepper Preparation Preparation time: 15 minutes Cooking time: approximately 12 minutes Difficulty: 4/5 Hailing from Frances Périgord re

Ingredients (Serves 8-10)125g butter250g flourFine salt (a pinch)1 liter water180g round Camargue rice30g icing sugar100g caster sugar1 vanilla pod150g currants200g candied fruit5cl rumA few sprigs fresh mint1/2 litre custard30cl raspberry coulis1 liter milkPreparationDifficulty: 3/5Rice, the worlds

One of the exclusive recipe cards created by Hubert for Modes & Travaux magazine. Difficulty: [usr 2]

Ingredients (Serves 4)fresh anchovies400 gsheets of pastry2vegetable broth15 cllemongrassa few sprigsblue poppy seedszucchini1eggplant1red pepper1garlic2 clovesorange juice15 clthick fresh cream10 clbutter3 walnut-sized pieceslemon juicefrom 1 lemonolive oil5 clsalt, ground pepperPreparationPreparat

Ingredients (Serves 4)600 g raw Landes duck foie gras8 g fine salt2 g powdered white pepper600 g duck or goose fat15 g instant jelly powder25 cl cold water10 g caster sugar4 tablespoons wine vinegar1 teaspoon ArmagnacCracked peppercornsPreparationDifficulty: 4/5The day before: Liver macerationPreser

Ingredients (Serves 4)Scallops600 gChanterelles400 gPhyllo sheetsShallots2Clarified butter1 knobButter2 knobsPetit Chablis white wine1 small glassWhipping creamseveral tablespoonsSalt, ground pepperChervilBlue poppy seedsPreparationPreparation time: 25 minutesCooking time: 15 minutesDifficulty: 3/5C

Ingredients for 4 people Marenne oysters from Oléron: 24 Curly green cabbage: 1 small Smoked bacon: 4 tablespoons Dry rosé wine: 35 cl Butter: 2 knobs Olive oil: 2 tablespoons Cracked juniper berries: 1 tablespoon Freeze-dried crushed pink peppercorns: 2 teaspoons Shallots: 2 Preparation Prep tim

Ingredients (Serves 4): Turbot1 x 1.5 kg Scallops12 Ginger1 small knob Gin2 tablespoons Water2 glasses Butter2 walnut-sized knobs Salt and freshly ground black pepper Preparation: Prep time: 30 minutes Cook time: 25 minutes Difficulty: 3/5 Drain and rinse the turbot thoroughly. Place it in a t

Ingredients for 6 servings200 g brie, rind removed100 g raisins, marinated in port for 1 hourChervil200 g soft butter100 g chopped walnut kernels4 slices wholemeal dark bread6 servings mixed salads200 g RoquefortVinaigrette: 1 tablespoon sherry vinegar1 tablespoon walnut oil2 tablespoons peanut oilS

Ingredients for 4 2 lobes duck foie gras 300 g white grapes 1 glass Barsac wine 1/2 glass water 4 knobs butter 1 teaspoon caster sugar 2 tablespoons whipping cream salt and pepper Preparation Preparation time: 40 minutes Cooking time: 15 minutes Difficulty: Intermediate Soak, wipe, and caref

Ingredients for 4 servings 8 slices smoked salmon 1 jar horseradish 1 small jar chum salmon eggs 1 bunch dill 1 lemon 4 tablespoons heavy cream Celeriac rémoûlade, to serve Preparation time: 20 minutes As a culinary expert with years of experience crafting refined appetizers, this smoked salmon

Ingredients (Serves 6)600 g potatoes100 g flour3 eggs12 cl thick fresh cream2 tablespoons sunflower oilChives and chervil, choppedSalt and ground pepperPreparationPeel the potatoes, wash them, and cook for 20 minutes in salted boiling water until tender. Drain well.Transfer to a food processor with