Landais duck fats *** Cream of blond lentils, linked to duck foie gras or Sea bream ceviche with herbs and Guérande fleur de sel tomato tartare with fine herbs *** Salmon steak grilled with white sesame oil, small wok of red cabbage with old spices or Chicken tagine with aubergines and figs soft sem

The classical century is not our greatest culinary century, but it had to provide us with a mysterious episode that was perhaps tragic At that time there lived and ate an important and extremely wealthy secretary of King Louis XIV, named Louis de Béchameil, did he owe it to his qualities as a gastr

Amuse-bouche: Pumpkin mousseline with hazelnuts Make a dry purée of pumpkins (cooked in the oven) Incorporate 1/5th of the choux pastry as well as a good proportion of hazelnut chips and whipped cream. Pour into previously buttered cannelé molds and cook in a bain-marie, in the oven at 180°C

Cod provençale style: Very present in the cuisine of the South, cod knows many recipes always well seasoned, with garlic, tomato, thyme. It is often the terracotta tian that is used to cook it au gratin in the oven. Preparation:15 minutes. Cooking:about 1 hour 20 minutes. Soaking:24 hours. Ingr

Recipe for broth of daintiers(*) deer and cervoissons First, you have to perfectly boil and wash in boiling water the deer daintiers. Cook them perfectly and let them cool. Then, cut them into square pieces, neither too big nor too small. Fry them in healthy bacon and add beef broth as well as pa

The oil pump The centerpiece of the famous thirteen Provençal desserts, this large brioche flavored with orange blossom can be enjoyed with a sweet wine or a Muscat. It is delicious with jams or candied fruits. For 8 people: 600g flour, 50g of bakers yeast, 1 lemon, 80g caster sugar, 2 eggs,

At the request of many subscribers, I will offer you some menu suggestions for Christmas Eve. While remaining simple and above all reasonable, but still original. Menu 1 (lightweight with a hint of sophistication) Light toast of duck foie gras with red onion jam, noirmoutiers salt and pink berr

HUBERT makes you benefit from these totally new recipes: Light toast of duck foie gras with red onion jam, Noirmoutiers salt and pink peppercorns ingredients for 4 people: 4 slices of country bread, 1,200 k semi-cooked duck foie gras, 20 cl port, 5 cl soy sauce, Noirmoutiers salt, pink berries.

Stuffed vegetables: It is practically the vegetables of the ratatouille which, stuffed with a mixture of sausage meat, herbs and garlic bread, constitute this assortment. Preparation:30 minutes Cook:45 minutes Ingredients for 6 people: 4 slices of slightly stale country bread, 70 cl of milk, 3 red

Ingredients:4 people fresh basil1 large bunch garlic4 beautiful cloves quality olive oil4 tablespoons freshly grated parmesan cheese4 tablespoons salt and ground pepper Coulis:ripe tomatoes600 g onion1 garlic1 clove grey shallot1 Olive Oil beautiful bouquet garni1 salt and ground pepper Preparat

The Old Market Boqueria in Barcelona This week the menu at 36 €: Landes duck fats *** **Pressed mackerel and pimientos with fresh herbs and chard greens or **Salad of button mushrooms, green apple and walnuts, Julienne of Serrano ham, citrus vinaigrette *** **One-sided cooked salmon steak, Chines

Hubert offers you two original desserts for Easter, requiring a little skill but not too complicated, just enough to impress your guests. Chocolate and hazelnut delight with nougat cream Chocolate hazelnut mousse: Ingredients 10 people Chocolate (70% dark coverage) 100g, 2 egg yolks, sugar

Chinas Nest: Take an egg and separate the white from the yolk. Beat the egg white, add grated cheese, salt. Put it in a circle on a baking sheet and heat for about 3 minutes. At the end of this time, gently add the yolk in the middle of the circle and return to the oven for 3 minutes. Crazy Steak

Currently at the Bistro: MENU at 36 € *** Landes duck fats *** ** Verrine of tabbouleh with prawns and raw salmon, lime and peppermint or Mustard leek cake in mimosa with hazelnuts a bit of aioli *** **Paupiettes of plaice with leek fondue garlic tomato butter or Roasted quail with cognac on crunchy

Ingredients:4 people nasturtium flowers24 tomatoes3 batavia salad1 eggs3 ham 250 g balsamic vinegar softened semi-salted butter100 g nasturtium flowers40 g chives1/2 bunch Preparation: Preparation time:15 minutes Cooking time:15 minutes Difficulty:[usr 1] Wash and drain the batavia, set

Ingredients:4 people Anchovies in salt350 g Pimientos del Piquillo strips 1 box Tomatoes2 Pitted green olives30 g Pitted black olives30 g Olive oil8 cl Chopped chervil2 tablespoons Pesto1 small jar Black pepper from the millQS Preparation: Preparation time:25 minutes Prepare the diced tomat

Landes duck fats *** Thai rice dish with smoked salmon and prawns spring onions and a pinch of turmeric or **Fresh salad with button mushrooms, green apple and walnuts Julienne of Serrano ham *** **A la plancha ocean trilogy, Indian spice vinaigrette small spring vegetables, pink berries or Small st

Ingredients:4 people Veal tenderloin:shallot1 chanterelles250 g butter100g veal jus1/2 litre veal tenderloin 600 g heavy cream2 tablespoons chives1 bunch juice of 1/2 lemon1 salt, ground pepper Salad:fresh pasta350 g arugula250 g butter50g Dijon mustard and aged vinegar1 tablespoon each onion100 g

CHIFFONNADE OF CABBAGE AND ITS SEMOLINA, POACHED EGG AND GRIBICHE AT THE PICKLES Using a paring knife, grate the inflorescence of the cabbage (romanesco, grafitti, broccoli and cauliflower) to obtain a multicolored semolina. Keep the stalks, peel them if necessary and boil them* Blanch the cabbage

First a soufflé, much easier to make than you might think, just watch the cooking; you can make it with other cheeses, even blue, but also many other ingredients, for dessert it is famous, its the same principle, sweet instead of salty. His only flaw:he doesnt wait! Beaufort soufflé– Butter 100g– Fl