Two cheese recipes: Artichoke hearts with Fourme d’Ambert Ingredients:6 artichokes, 1 lemon, salt, pepper, 3 tablespoons of olive oil, 1 clove of garlic, 1 bunch of parsley and a bunch of chervil , 2 eggs, 150 g Fourme dAmbert, butter and breadcrumbs. 1/ Take and pare 10 artichokes. remove the le

Lisettes Dieppe marinated in Rully wine Ingredients for 8 people: Small mackerels 1 kg, 2 lemons, 1 bottle of Rully wine, 4 onions, salt, ground pepper, thyme, bay leaf. Cooking time: 30 minutes Choose 1 kg of small Dieppe mackerel called Lisettes. Empty without removing the heads. Wash them caref

Ingredients for 4 people:2 cucumbers, coarse salt, 2 stalks of celery, 1 stalk of tarragon, 160 g of shelled prawns, 3 tablespoons of fresh cream, 1 lemon, pepper, salt. Peel and slice the cucumbers. Drain them for 30 minutes, covering them with a handful of coarse salt. Rinse and drain. Wash 2 stal

Small cabbage stuffed with lobster ** Quails à la dauphinoise ** Saint-Jean Salad ** Cheeses ** Ginette strawberries ** Small cabbage stuffed with lobster Ingredients for 8 people: For the choux pastry:150 g flour-80 g butter_ 5 eggs – 3 dl water – salt. For the stuffing:1 lobster of 1 kg – 30 g o

Ingredients:10 people Steamed petit gris snails60 snail butter150 g rolled breast250 g country bread140 g butter30 g cognac10 cl salt, ground pepper flat parsley Preparation: Preparation time:20 minutes Cooking time:10 minutes This recipe was created by Chef Hubert to represent France in Ma

Ingredients:10 people for the terrine:thin slices of pork belly10 Julienned carrots200 g leek julienne100 g fresh porcini mushrooms, cut into 1 cm dice200 g fennel, cut into 0.5 cm dice80 g potato in 2 mm slices600 g salt and pepper18g chopped bay leaf10 g half-cooked duck foie gras in 1 cm slic

New Menu at the Bistro this week: Landes duck fats *** Entries : Potato and celery veloutéraised with foie grasorCoconut bean salad with chorizo,candied shallots and sherry Dishes: Monkfish tournedos stuffed with bacon and lightlyspiced, chicory au gratinorBrasamic lamb shankand his creamy pol

Ingredients: strawberries600 g egg whites4 caster sugar100 g + 30 g gelatin2 sheets lemon juice1/2 Preparation: -Whats that pretty tone thing we eat? asked Ski? - Its called strawberry mousse, said Mrs. Verdurin - But its re-vis-sant.. We should uncork bottles of Château-Margaux, Château-Laf

Saddle of rabbit roasted with salsify and savory Ingredients for 4 people, 2 fairly large saddles of rabbit, 1 tablespoon of olive oil, 1 can 4/4 of salsify, 1 carrot, 1 tomato, 2 cloves of garlic, 1/2 onion, 1 glass of dry white wine, 6 knobs of butter, 1 bay leaf, 1 sprig of thyme, 1 chicken st

Two years ago, back from Thailand, I made this recipe that I make regularly at home, Ingredients for 6 people :Thai rice (or other) 250g, olive oil 50g, garlic 60g, white onion 1 bunch, 2 eggs, fresh ginger 20g, fresh coriander 1 bunch, dried black mushrooms, nuoc-nam, salmon 300g, salt, pepper. C

Lunch and dinner : MENU €32 Landes duck fats *** Asparagus cappuccino with parmesan tuile or Romaine salad with shredded chicken and croutons, Caesar dressing *** Grilled flank steak, mashed potatoes with sesame oil or Roasted salmon steak, coconut milk and mango brunoise sauce, white rice *** Roa

We enjoy it at La Poularde, in Houdan. This cake starts the day before. Cookie preparation: 20 mins. Cooking:15 mins. Preparation of the mousse:20 min; from Chantilly:a few minutes. Assembly of the Cake:30 to 35 min. The first day, we make the biscuit and the chocolate mousse, the second day; we mak

Ingredients:6 people blue whiting fillets6 mushroom duxelles70 g sauce 125g fish fumet or broth10 cl onion1 carrot1 celery stalk1 fennel1 bulb slices of raw peeled oranges18 soft butter30 g chervil salt Sichuan pepper Preparation: Difficulty:[usr 3] 1/ Prepare your duxelles, add 50 g of wh

Ingredients:6 people smoked salmon540 g green asparagus1 kg 200 chervil1/2 bunch freeze-dried pink berries5 g chives1 bunch doucette (cheese)60 g asparagus pulp20 cl flour10 g butter10g milk10 cl gelatin4 sheets (4 g) white poultry stock35 cl whipping cream10 + 10 cl double cream10 cl chopped tarra

Fresh salad of button mushrooms, green apple and walnuts, julienne of Serrano ham Ingredients for 4/5 people: 1 batavia , 1 escarole 200 g button mushrooms 2 green apple 150g Serrano Ham 150 g of tomato 1/2 bunch of chervil 100g chopped walnuts salt, pepper Lemon vinaigrette 120 g. Prepare th

Recipe for Verrines of scallops, apples and black pudding: Ingredients for 6 verrines 6 scallops 2 Granny Smith apples 1 tablespoon brown sugar (brown) 10g semi-salted butter 250g black pudding Fleur de sel, ground pepper Preparation Open the scallops, detach the nuts and remove the thread

Ingredients:8/10 people Oysters from Claire n° 220 pieces cream200g miniature pepper8 g gelatin sheets3 Ossetra caviar40 g Preparation: I have dinner guests tonight Heres what Ill prepare for them: Difficulty:[usr 3] Iodized veil: Collect 100 g of second water from the oysters, paste

Ingredients:4 people lobsters4 of 500 g each tarragon1 small bunch olive oil2 tablespoons fresh cream70 g butter200g milled white pepper salt Preparation: Preparation time:30 minutes Difficulty:[usr 2] Cut 4 lobsters of 500 g in half using a knife, remove the nervous parts, recover the c

Ingredients:4 people duckling2 raw duck foie gras4 nice slices chervil1/2 bunch basil2 sprigs 5 peppers duck juice (or broth)15 cl red beets2 acacia honey1 tablespoon red wine1 glass cinnamon stick1 lemon juice1 orange juice1 fresh ginger pepper mill cardamom red wine vinegar2 tablespoons Raspberry

Ingredients:8 people partridges4 green carrots12 leeks400 g potatoes1 kg 200 capped boletus mushrooms500 g aromatic garnish tomatoes2 red wine2 liters chicken breast200 g chives1 bunch chopped flat-leaf parsley10 g diced duck foie gras100 g chopped truffles10 g fine salt laurel butter nutmegstraine