Ingredients for 4 servings2 nice slices smoked trout1 fresh trout (400 g)2 lemons4 tablespoons olive oilSalt and freshly ground pepperPreparation: 20 minutes + 30 minutes chillingPreparation time: 20 minutesDifficulty: EasyCut the smoked trout slices into thin strips and line the edges of four ramek

Ingredients for 4 people1 kg flank of veal or breast, cut into pieces1 kg young carrots2 onions2 garlic cloves2 celery stalks30 g raisins1 untreated orange20 cl dry white wine1 sprig thyme1 bay leaf2 pinches cinnamon powder1 pinch all-spice30 g butter1 tablespoon olive oilSalt and ground pepperPrepa

Ingredients (Serves 4)3 lemongrass bulbs3 liters mussels1 untreated lime24 fresh cilantro leaves1 fresh pepper4 fresh onions2 fresh shallots1 garlic clove100 g lettuce salad, arugula, escarole, mesclun2 tablespoons peanut oilPreparationPreparation time: 20 minutesCooking time: 4 minutesDifficulty: 2

Ingredients for 41 Prince of Brittany Cauliflower250 g flour15 g yeast6 whole eggs3 Prince of Brittany tomatoes1 sprig thyme6 tablespoons olive oil1 tablespoon sugarSalt and ground pepperFresh cream250 g butterPreparationPreparation time: 10 minutesCooking time: 55 minutesDifficulty: MediumSeparate

Ingredients: Serves 4400 g side ribs300 g oxtail2 Barbary duck legs2 slices fresh bacon1 large onion studded with 6 cloves1 celery stalk1 head garlic1 bouquet garni4 carrots2 long turnips2 large leeks½ glass coarse saltSalt and freshly ground pepperPreparation: 35 minutesPreparation time: 35 minutes

Ingredients (Serves 8) 8 endives 50 g walnut kernels 400 g Roquefort cheese 40 g blond raisins 5 cl port 4 tablespoons walnut oil flat-leaf parsley freshly ground pepper Preparation Steps Soak the raisins in the port and let them plump up. Drain them and reserve the remaining port. Cut the Roque

Ingredients for 4 people1 rabbit (1.2 kg), cut into pieces with its liver2 tomatoes1 onion1 head garlic½ glass red wine vinegar½ bottle dry white wine of your choice2 cloves1 sprig thyme1 glass chicken stock1 box small whole button mushrooms2 tablespoons duck fatGuérande saltFreshly milled pepperPre

Ingredients (Serves 6)230g shortcrust pastry (or puff pastry)3 litres bouchot mussels4 leeks10 cl dry white wine20 cl whipping cream40g butter1 pinch curry powderSalt and ground pepperPreparation TimePrep: 45 minutesCook: 35 minutesDifficulty: IntermediateClean the leeks and slice them into very thi

Ingredients for 2 loaves (500g each):10 g bakers dry yeast1.5 dl warm water1 tablespoon sugar1 kg flour300 g roasted and crushed peanuts60 g butter300 g Smyrna grapes4 dl ice water1 teaspoon saltPreparation:Preparation time: 35 minutesCooking time: 35 minutesDifficulty: 2/5As an experienced baker, s

Ingredients Tapenade: 250 g Nice or black olives 1 anchovy fillet 10 g capers 1 lemon (juice) 80 ml olive oil Salt and ground pepper 1 clove garlic (optional) Tartar Sauce: 2 hard-boiled egg yolks 2 tablespoons strong mustard 250 to 500 ml olive oil 1/2 or 1 tbsp squeezed lemon juice or white v

Ingredients for 4 people4 avocados359 g large prawns1 lemon2 small shallots1 small bouquet chervil1/2 teaspoon ground corianderA few drops Tabasco1 tablespoon olive oilPreparation time: 15 minutesDifficulty: EasyCut the avocados in half, remove the pits, and scoop out the flesh with a spoon without

Ingredients for 4 people2 litres bouchot mussels1 white leek2 shallots1/4 celeriac2 carrots10 cl fresh cream10 cl dry white wine30 g butter2 teaspoons cornflour2 teaspoons curry5 teaspoons dehydrated fish stockSalt and pepperPreparationPreparation time: 30 minutesCooking time: 30 minutesDifficulty:

Ingredients (Serves 4) Suckling lamb from the Pyrenees: 1/2 roast beef (back section between the second ribs and last rib of the tenderloin) Garlic: 2 crushed cloves Savory: 1 sprig Fleur de sel, freshly ground pepper Offal: 1 liver, 1 heart, 2 kidneys, sweetbreads, 2 milk-fed lamb brains Olive oil

Ingredients for 4 people Milk-fed lamb: 2 legs or 1 leg, 1 saddle, and 2 racks Lamb kidneys, lightly defatted: 2 Milk-fed lamb collar, cut into pieces: 1 Savory: 1 bunch Large fennel bulbs: 2 Broad beans: 500 g Spring onions: 8 Green garlic cloves: 4 Olive oil Butter: 50 g White poultry stock: 25 c

Ingredients for 4 servings 300 g raw fresh salmon fillet 600 g potatoes 80 g butter ½ bunch watercress 20 cl whipping cream 2 tablespoons diced tomato 12 pink radishes Salt and ground pepper Preparation Preparation time: 35 minutes Cooking time: 15 minutes Difficulty: Medium Preheat the oven to

Ingredients for 4 people350 g smoked salmon1 small jar salmon roe1 kg green asparagus1 small bunch wild asparagus (optional)2 lemons3 tablespoons wine vinegarA few leaves curly lettuceSalt and freshly ground pepper4 extra-fresh eggsPreparationPreparation time: 25 minutesCooking time: 15-20 minutesDi

Ingredients (Serves 4)Salmon: 4 cutlets (100 g each)Goose foie gras: 4 cutlets (approx. 35 g each)Baby onions: 12Chanterelle mushrooms: 100 gArtichoke: 1Tomato: 1Chives: a few sprigsSauce:Chicken stock: 15 clWhipping cream: 40 clCooked goose foie gras: 50 gPreparationPrep time: 20 minutesCooking tim

Ingredients for 4 people Rice vinegar for pickles: 100 g Sugar: 100 g Water: 100 g Marrowbones: 4 Tarbourlech oysters n° 0: 4 Fresh wasabi Baguette: 1/2 Special oysters n° 3 Yvon Madec: 6 Scallions: 1 sprig Lemon: 1 Olive oil Cracked pepper Pot-au-feu: Oxtail: 1 kg Conger eel: 250 g Carrots: 100 g

Ingredients for 4Beef (chuck or shoulder), cut into pieces: 1 kgFresh ginger: 30 gLarge onion: 1Garlic: 2 clovesRed Irouléguy wine (or full-bodied red wine): 1 litreVegetable broth or veal jus: 1 litreButton mushrooms: 700 gCarrots: 2Duck fat (or sunflower oil): 3 tablespoonsSalt and ground pepperCl

Ingredients (Serves 8) 800 g goose foie gras 15 g spicy salt 2 cl cognac 2 cl port 40 g truffle 100 g goose fat Preparation Difficulty: Intermediate The day before, use a small paring knife to divide the foie gras into two lobes. Carefully scrape away the gall bladder area and remove all blood ve