Serves 6 Preparation: 20 minutes Freezing: At least 2 hours (ice cream maker recommended) Ingredients 300g currants 100g raspberries 200g icing sugar 200g fresh cream For decoration 100g gooseberries 50g raspberries Instructions Wash the currants (in clusters) and raspberries. Gently heat th

Serves 8-10 people | Preparation: 20 minutes | Baking: 45 minutes (th. 5-6 – 210°C) This traditional Russian apple cake, inspired by cherished recipes from Les Bons Desserts, combines moist batter with cinnamon-spiced apples and a glossy apricot glaze. As a baking enthusiast with years perfecting E

Indulge in this elegant pineapple sorbet, artfully presented in its own hollowed fruit shell. Master pâtissier Gaston Lenôtres technique creates a stunning centerpiece for 10 guests, blending fresh tropical flavors with sophisticated decoration.Ingredients for 10 people1.5 kg pineapple with plumes a

Ingredients (Serves 8) 4 medium mangos 25 cl UHT heavy cream (resistant to freezing) 2 teaspoons icing sugar 1 lime (juice) Preparation Prep time: 25 minutes Difficulty: Easy As a professional pastry chef with years of experience creating tropical desserts, this mango mousse in natural shel

Preparation: 10 min 2 scoops raspberry sorbet, 1 scoop champagne sorbet Decor: diced candied pineapple, fresh raspberries, 1/2 dl raspberry coulis In a chilled champagne glass or other stemmed glass, layer the raspberry sorbet and champagne sorbet scoops. Drizzle with raspberry coulis and garnish wi

Ingredients for 8 mini skewers4 ripe kiwi fruits1 pineappleStar anise20 cl cane syrup70 g butterCinnamon stickPreparationPreparation time: 15 minutesCooking time: 10 minutesDifficulty: Easy (1/5)Peel and chop the kiwi fruits. Peel and trim the pineapple, then cut it into pieces the same size as the

Ingredients (Serves 8 tartlets): 8 shortcrust pastry tartlets 1.2 kg strawberries 1.2 kg raspberries 1 kg blueberries Fresh mint leaves Maple syrup Preparation: Difficulty: Medium Cook the maple syrup to the large soufflé stage: Pour it into a saucepan over medium heat. When it foams, dip in a sl

Ingredients for 6 servings 250 g champignons 6 mini courgettes 2 tomatoes 1/2 cucumber 1/2 red pepper 1/2 green bell pepper 8 sprigs chives 6 tablespoons olive oil 2 tablespoons cider vinegar 1 teaspoon fennel seeds salt, ground pepper Preparation time: 35 minutes Originally created at Harrys Bar

Serves 6: 6 small purple poivrade artichokes, 650g trimmed beef slices, 4 tablespoons olive oil. Sauce: 1 egg yolk, 2 teaspoons wine vinegar, 1/2 teaspoon Savora mustard, 40 cl extra-virgin olive oil, juice of 1/2 lemon, 2 teaspoons Worcestershire sauce, 2 tablespoons hot milk, salt, pepper.Wrap the

Ingredients (serves 4):200g arugula4 ripe Comice pearsSugar syrup2 teaspoons cider vinegarSaltPepperFleur de cherry (or other edible flowers)Peel the pears, remove the cores, and poach in syrup at 30°B (tant pour tant). Cool completely, then slice each pear into eighths. Strain the cooking syrup and

Ingredients (Serves 6):125 g butter + 20 g for greasing the mold¼ cup milk10 g bakers yeast250 g flour1 tbsp caster sugar½ tsp fine salt2 eggsPreparation:Prep time: 25 minutesCook time: 30 minutesDifficulty: Medium (3/5)Generously butter the brioche mold with 20 g butter. Soften the remaining 125 g

Serves 6: 30 small puffs, 3/4 liter vanilla ice cream, 3/4 liter hot chocolate sauce*. Remove the ice cream from the refrigerator ahead of time to soften slightly for easy filling. Prepare the chocolate sauce and keep it warm. Slit the puffs on the side, fill with vanilla ice cream, and leave slig

Serves 8: 150g butter, 500g blanched almonds, 200g sugar, 1 tbsp ground cinnamon, 3 tbsp orange blossom water, 500g filo pastry sheets, 500g honey.Melt the butter and skim off any foam that forms on top.Dry-toast the almonds until fragrant, then coarsely crush. Mix with sugar, cinnamon, and 2 tbsp o

Ingredients (Serves 6): Green melon: 1 kg (approximately 5) Avocados: 2 Cooked prawn tails: 250 g Radishes: 12 Juice of half a lemon: 1 Fresh spring onions: 2 Sprigs of dill: 3 Mayonnaise: 6 tablespoons Green mustard: 2 tablespoons Pastis: 2 cl Salt and ground pepper: to taste Preparation: 20 minu

Ingredients (Serves 6-8):4 eggs100 g caster sugar75 g butter50 g cornflour100 g ground white almonds500 g chestnut cream with vanilla300 g whipping creamvanilla sugar5 cl pure malt whiskey candied chestnut chips3 gelatin sheets5 cl gentian syrupBiscuit Preparation:Melt 75 g butter over low heat.Beat

Ingredients for 6 people300 g kumquats500 g Mara des Bois strawberries125 g sugar10 fresh or dried verbena leavesMilled white pepperPreparationPreparation time: 15 minutesCooking time: 25 minutesDifficulty: EasyWash the kumquats, cut them in half lengthwise, and place in a saucepan with 60 cl water

Ingredients for 4 people400 g strawberries (Gariguettes, Mara des Bois)50 cl very cold UHT liquid cream40 g icing sugar50 g powdered sugar2 tablespoons Grand Marnier1 orange30 g shelled pistachiosPreparation StepsHull the strawberries and cut them into strips. Layer them at the bottom of four glass

Ingredients (Serves 4) 2 eggs 40 g icing sugar 1 packet vanilla sugar 200 g mascarpone Grilled and crushed pistachios 400 g strawberries Strawberry coulis Passion fruit sorbet Preparation: 25 minutes Difficulty: Medium Mascarpone cream: In a bowl, whisk 2 egg yolks with 40 g icing sugar and 1 pa

Ingredients for 6 Servings:150g dark chocolate6 eggs75g sugar2 tablespoons water1 1/2 teaspoons ground cinnamon1 pinch saltA little butterInstructions:Melt the dark chocolate, broken into pieces, in the water over low heat until smooth.Preheat oven to 220°C (th 5).In one bowl, combine 4 egg yolks; r

Ingredients for 8 peopleThe sauce:400 g dark chocolate125 g butter1/2 liter warm waterDry bites:16 to 20 slices of toasted ficelle bread buttered with half-salted butter16 small vanilla meringues (from the pastry chef)4 spoon biscuits (from the pastry chef)150 g mini palm trees cut in half (from the