Ingredients for 4 people90 g long rice50 g butter3 shallots15 cl fish stock4 cod fillets with skin2 tablespoons olive oil1 leek green1/2 glass dry white wine1 tablespoon sea urchin coral (pot)ChervilGrit gray pepperFine saltTailed pepper1 yellow bell pepperPreparationPreparation time: 25 minutesCook

Ingredients (Serves 8)24 camarones (prawns if not available)2 onions1 bunch fresh cilantro2 tablespoons olive oil1 tablespoon white sesame seedsFine salt2 tablespoons grated fresh ginger250 g purslane (peeled and washed)1 shot glass satayPreparation TimePrep time: 20 minutesCooking time: 5 minutesDi

Ingredients: Serves 4 200 g salmon fillet 150 g crab meat (fresh or tinned) 100 g raw farmhouse ham in thin strips 2 tablespoons cream 1 small bunch hyssop 150 g mini gourmet potatoes 2 tablespoons butter 150 g mini courgettes 12 cl fish stock 80 g baby onions salt, ground pepper 1 egg Preparati

Ingredients for 4 people wild ducks2 (½–¼ piece per serving) carrots300 g celeriac½ (300 g) turnips4 (600 g) courgettes2 (400 g) kohlrabi1 (150 g) medium potatoes5 (500 g) butter100 g poultry stock200 ml peppercorns10 g juniper berries5 olive oil grated fresh horseradish40 g chervil30 g chives1 sma

Ingredients (Serves 8)Scallops800 gCrab meat300 gLeeks2Puff pastry1 sheetShellfish stock10 clButter80 gHeavy cream50 gOrange1Powdered sugar1 tablespoonChervil½ bunchPreparationPreparation time: 30 minutesCooking time: 15 minutesDifficulty: Intermediate (Level 2)As a master chef with years of experie

Ingredients: Serves 6 veal breast: 1 mixed mushrooms (oyster, chanterelles, black trumpets, button): 600 g lemon: 1 shallots: 5 butter: 70 g parsley heavy cream: 10 cl plain or braised white ham: 4 slices chives dry white wine: 20 cl bouquet garni: 1 salt and ground pepper Preparation time: 30 min

Ingredients:4 x 175 g zander fillets1 firm, straight cucumber50 g butterSalt and freshly ground black pepperFresh chervil, to garnishPreparation Time: 30 minutesDifficulty: Level 2 (Intermediate)Wash the cucumber and pat dry; do not peel. Trim the ends.Slice half the cucumber into fluted decorative

Difficulty: 1From the kitchen of Chef Hubert: Slice the John Dory fillet into goujonnettes and season generously with salt and pepper.Finely julienne the leek whites and a touch of green; fry until crisp, drain well, and lightly salt.Sear the goujonnettes in clarified butter for 1 minute per side un

Ingredients fresh pork rinds800 g pork throat700 g fresh bacon1 kg pork liver600 g onions300 g flat-leaf parsley1 large bunch thyme3 sprigs large pork belly1 bay leaves3 salt and pepper mill Preparation Time: 25 minutes This classic country pâté, made exclusively from pork with a coarse mince, r

Ingredients for 61 kg fresh peas300 g extra-fine green beans400 g small new carrots300 g small new turnips1 bunch small white onions200 g white ham in a single slice80 g butter1 heart of lettucesalt and freshly ground white pepperPreparationPreparation time: 30 minutesCooking time: 50 minutesIn Tour

Ingredients for 4fresh peas1 kglettuce1bouquet garni1butter80 gcaster sugarfresh chervilsalt and ground white pepperPreparationPreparation time: 20 minutesCooking time: 30 minutesThis traditional Touraine-style preparation showcases the fresh peas of the Loire Valley, a true garden gem. Look for smo

Ingredients for 4 people4 artichokes (250 g each)1 carrot1 onion2 tablespoons olive oil½ liter dry white wineJuice of 1 lemonSalt and freshly ground pepper100 g butter8 sole fillets (70 g each)1 carrot (100 g)1 sprig fresh cilantro1 bunch flat-leaf parsley1 teaspoon coriander seedsPreparationDifficu

Ingredients for 4 servings 680 g cod fillet, skin on 2 tomatoes 3 garlic cloves 1 bunch flat-leaf parsley 80 g butter Salt and freshly ground black pepper 1 tablespoon olive oil Preparation Instructions Difficulty: Medium Portion the cod fillet into 4 equal pieces of 170 g each. Season generously

Ingredients (Serves 4) Small red onions, about 120g Sugar, 100g Grenadine, 3 tablespoons Sauternes white wine, 1/2 liter Green asparagus, 12 spears Basil, 1 bunch Olive oil, 7 tablespoons Lemon, 1/2 (juice) Red mullet fillets, 8 (800g total) Chopped tarragon, 1 tablespoon Olive oil, 2 tablespoons D

Ingredients (Serves 12-15) Macau artichokes: 5 Fresh broad beans: 500 g Button mushrooms: 1 kg Carrots: 350 g Pink radishes: 1 bunch Long white radish: 1 Shallots: 2 Red wine vinegar: 15 cl Lemon: 1 (juice) Chard: 1 kg Chicken stock: 20 cl Diced tomato: 400 g Gelatin (9g sheets): 10 Green beans: 50

Ingredients for 12 Verrines For Eggplant Caviar: 1 large eggplant 1 egg, hard-boiled 1 tomato, peeled, seeded, and chopped 1 onion, chopped 2 tablespoons balsamic vinegar Olive oil (about 1 cup for blending) Salt and ground pepper For Tuna and Sardine Tartare: 200 g Bluefin tuna

Ingredients (Serves 4) Grouper fillet (back, skinless): 800 g Veal jus (or powdered veal stock): 20 cl Truffle juice: 2 cl, 5 g Leek: 1 large Clarified butter: 2 tablespoons Chives: 1 bunch Butter: 2 walnut-sized knobs Salt and freshly ground pepper Preparation Difficulty: 2/5 Cut the skinless gr

Ingredients (makes 1 liter): 2 tablespoons chopped shallots 1 teaspoon ginger powder 2 tablespoons chopped chervil 2 tablespoons chopped flat-leaf parsley 1 tablespoon chopped tarragon 1 tablespoon chopped dill 2 tablespoons chopped chives 1 teaspoon bay leaf powder 1 tablespoon fresh thyme leaves

Ingredients (Serves 4)Green beans: 500 gShallots: 2Chives, dill, chervil: to tasteHerb vinaigrette: 225 mlCoarse salt: 1 tablespoonWater: as neededPistou: to tasteCorn kernels: 2 tablespoonsDiced tomatoes: 150 gPink radishes: 1/4 bunchButton mushrooms: 200 gPesto:Garlic: 2 clovesBasil: 2 bunchesPine

Ingredients for 10 servings250 g durum wheat semolina500 g tomatoes200 g cucumber250 g baby onions (pearl onions)1 lemon60 g olive oil1 bunch mint300 g chopped curly parsley400 g fresh sardines50 g fresh cilantroSalt and ground pepperPreparation time: 25 minutesDifficulty: EasyAs an experienced chef