Ingredients for 4 servings1.2 kg fresh smelts220 g tartar sauce2 tablespoons flour1 litre grapeseed oil1 handful curly parsley1 lemonSalt and ground pepperPreparationPrep time: 20 minutesCooking time: 5 minutesDifficulty: EasyRinse the smelts quickly under cold water and pat them thoroughly dry with

Ingredients for 4 people150g lentils80g shallots100g kohlrabi100g carrots100g leeks100g butter2 tablespoons balsamic vinegar200ml poultry stock1 tablespoon sugarSalt and ground pepper600g veal sweetbreads (untrimmed, drain for 1 day)Clarified butter for cookingA few salad leaves for garnishPreparati

Ingredients (Serves 4):300 g salmon fillet200 g white fish (such as hake)15 cl thick fresh cream20 g butter3 shallots (for raspberry shallots)15 cl fish stock10 cl raspberry-flavored vinegar50 g butterSalt and freshly ground pepperPreparation:Preparation time: 25 minutesCooking time: 15 minutesDiffi

Ingredients for 4 servings4 frozen lamb slices500 g frozen duchess potatoes2 tablespoons frozen chopped garlic1 tomatothymeolive oilsalt, pepperPreparation:Preparation time: 25 minutesCooking time: 25 minutesDifficulty: EasyThaw the lamb slices quickly in an airtight container under hot running wate

Ingredients (Serves 4)For the dough:125 g flour1 tsp oilSaltFor the rack:750 g boneless rack of lambOlive oil5 shallots1 garlic clove2 bunches chervil, parsley, tarragon, chives, and thyme30 g butter2 egg yolks6 large lettuce leavesFor the sauce:1/4 liter lamb stock60 g butterPreparation Time: 1 1/2

Ingredients for 4 servings 2 large non-starchy potatoes 1 shallot 200 ml meat broth 500 g mixed salad greens (frisée, lamb’s lettuce, oak leaf) Oil for cooking Salt 8 salmon slices (40 g each) 1 bunch chervil Raspberry vinegar Aceto balsamico (Italian balsamic vinegar) Walnut oil Freshly milled pep

Ingredients (Serves 4)400 g cod, cut into pieces400 g salmon, sliced1 tablespoon pure olive oil4 large garlic cloves1 teaspoon freeze-dried pink peppercorns25 g fresh ginger100 g arugula100 g baby spinach100 g mâche (lambs lettuce)12 cl spiced vinaigrette (recipe below)Spiced Vinaigrette3 tablespoon

Ingredients (Serves 4)Veal shoulder800 gOnions2 mediumGarlic4 clovesWorcestershire sauce1 tablespoonCoarse salt from Île de Ré1 teaspoonEspelette pepper powder1 teaspoonVeal stock20 clDried Provençal herbs1 tablespoonDuck fat1 tablespoonWhite Armagnac5 clSalt and ground pepperTomatoes2PreparationPre

Ingredients (Serves 4) 800 g mixed wild mushrooms 1 slice of bacon 1 garlic clove 1 large bunch flat-leaf parsley 25 g butter Salt and pepper Preparation Preparation time: 20 minutes Cooking time: 15 minutes Difficulty: 3/5 In the forests and hills of Burgundy, foraged treasures like mousseron

Ingredients for 4 people young goat meat2 kg sorrel500 g spring onions1 bunch flat-leaf parsley1 bunch dry white Haut-Poitou wine25 cl stale bread100 g butter50 g salt, ground pepper Preparation Preparation time: 20 minutes Cooking time: 45 minutes Difficulty: Intermediate As a French culinary

Ingredients for 4 people500 g potatoes2 guinea fowl300 g vegetables (carrots, celeriac, and leeks)1 bay leaf2 or 3 juniper berries2 cloves115 g flour1 eggsaltmilled peppernutmeg40 g clarified butter for cooking2 leeks (400 g)butter12 spring onionsPreparation time: 2 1/2 hoursDifficulty: 4/5The day b

Ingredients (Serves 4)150 g fresh sardine fillets500 g spinach1 onion2 shallots2 garlic cloves1 bunch basilCurly parsleyDill20 g breadcrumbs1 fresh egg50 g strainerPure olive oilButter1 lemon10 g fresh ginger50 g diced tomatoChervilChives8 large tiger prawnsClarified butterPreparationPreparation tim

Ingredients (Serves 4) 2 liters bouchot mussels 2 leek whites 1 onion 1 celery stalk 3 knobs butter 1/2 liter dry white wine 3 tablespoons Fine de Languedoc or Cognac 4 beautiful branches chervil 2 chopped shallots 1 sprig flowering thyme 1 tablespoon cream salt, ground pepper Preparation Prepar

Ingredients for 4 people150 g cucumber (for gazpacho)250 g tomatoes3 garlic cloves¼ l olive oil1 tablespoon raspberry vinegarSalt and pepper100 g prawns in brine (for bavarois)½ can young carrots½ box peas½ can snap beans3 sheets gelatin1 red pepper1 tomato2 tablespoons chopped chervil2 tablespoons

Ingredients for 4 people5 knobs butter4 tablespoons liquid whipping cream1/2 box plantain1 can (400g) spinach leaves1/2 box baby carrots4 x 400g lemon sole filletsChervil, chives1/2 l water2 cloves garlicCocktail sticksPreparation:Preparation time: 30 minutesCooking time: 35 minutesDifficulty: 2/5As

Ingredients (Serves 6) Two 6-rib racks of lamb Mustard seeds: 1 tablespoon Meaux mustard: 2 tablespoons Heavy cream: 5 tablespoons Garlic: 2 heads Chanterelle mushrooms: 450 g Peanut oil: 1 tablespoon Thyme: 1 teaspoon Salt and pepper Preparation Time Prep: 10 minutes Cook: 45 minutes Difficulty

Ingredients (Serves 4)For the lamb fumet: 1 carrot, 1 onion, 1 bouquet garni, 2 garlic cloves, 1 tomato, 5g curry, 1/2 l dry white wine, 2 tablespoons sunflower oilFor the medallions: 2 racks of lamb, 1 box (4/4) green flageolets, 1 box (4/4) white flageolets, 9 knobs butter, 1 teaspoon chopped tarr

Ingredients for 4 people400 g saffron tagliatelle150 g smoked salmon100 g smoked halibut100 g smoked trout20 cl liquid cream50 g butter6 sprigs dillSaltSichuan pepperPreparationPreparation time: 10 minutesCooking time: 5 to 6 minutesDifficulty: 2/5Cut the smoked fish into ½ cm strips. Cook the pasta

Ingredients (Serves 5)Raw 20/30 size langoustines: 15Potato: 1 largeOlive oil: 1 teaspoonSalt and pepper: to tasteGrapefruit supremes, peeled and finely diced: 25 g0% fat cottage cheese: 50 gChopped fresh chives: 1 teaspoonOrange blossom sauce (recipe page 72): 10 gHeart of curly lettuce, very yello

Ingredients (Serves 2): Scallops: 8 Butter: 40g Celeriac: 200g Egg yolk: 1 Mustard: 1 tablespoon Liquid cream: 2 tablespoons Pink grapefruit (pomelo): juice of ½ Fleur de sel from Guérande, freshly ground white pepper Grapeseed oil Chervil: 3 sprigs Preparation: Preparation time: 10 minutes Cooki