Ingredients:6 people 1 duck1 kg 800 approximately celery stalk1 carrots2 onions2 bacon100 g Marc de Bourgogne10 cl Pommard wine45 cl Olive Oil button mushrooms250 g garlic1 clove bouquet garni1 salt, ground pepper Preparation: Preparation time:15 minutes Cooking time:1.20 minutes Difficult

Ingredients:4 people veal sweetbreads4 walnuts finely chopped gray shallots4 large pippin apples3 butter140g cream200 g calvados2 tablespoons raw or madeira cider1 dl 5 cornflour2 teaspoons salt, ground pepper Preparation: Preparation time:45 minutes Cooking time:35 minutes Difficulty:[usr

Ingredients:10 pieces Duck leg sous/vide1 kg aromatic garnish Indian curry5 g flaked white almonds15 g chives1/4 bunch chervil1/4 acacia honey80 g whipping cream170 g salt, ground pepper candied tomatoes tomato coulis terrine of duck foie gras300 g Sichuan pepper diced tomato flat parsley gelatin s

Ingredients:4 people small pineapples4 kiwi2 pear1 orange2 grape1 bunch limes2 (juice) sugar2 tablespoons Madagaspar vanilla1 pod white rum5 cl sorbet or coconut ice cream.1/2 liter Preparation: Preparation time:25 minutes Cooking time:30 minutes Difficulty:[usr 2] Wash the pineapples and

For 4/5 people:Preparation:30 minutes (4 days before serving). Marinade:12 h Cook:1 h 30 1 raw goose liver of 600 g, 800 g of chestnuts, 40 cl of chicken broth, 1 small stalk of celery. For the marinade:2 tablespoons Armagnac, 10 cl Gewürztraminer, 1 teaspoon sugar, 1 pinch grated nutmeg, 1 pinch

Ingredients:4 people salmon steaks4 fleur de sel1 good pinch green apples3 sliced ​​green onions2 chopped red onion1 fresh mint1 small bunch fresh cilantro1 small bunch lime juice125 ml unsalted cashews110 g grated (or brown) palm sugar65 g fish sauce2 tablespoons grated fresh ginger2 teaspoons

Ingredients: turbotins (from 600 to 700 g)4 (surveined fillets) roasted and crushed peanuts40 g cognac5 cl tomatoes3 red wine vinegar3 tablespoons white leeks2 peanut oil2 tablespoons butter4 walnuts fresh tarragon2 sprigs water40 cl whipping cream2 tablespoons pink berries2 tablespoons salt, groun

Ingredients:4 people sheets of pastry6 smoked salmon320 g white sesame seeds4 tablespoons butter1 walnut very cold liquid cream25 cl horseradish1 tablespoon olive oil1 tablespoon fresh dill1/2 bunch salt, white pepperQS Preparation: Preparation time:30 minutes Cooking time:10 minutes Prehea

Ingredients:4 people large langoustine tails16 lemon oil4 tablespoons freshly ground maniguette * salt for lemon oil:untreated lemon1 coarse sea salt2 tablespoons Olive Oil for the red pesto:tomatoes400 g fresh basil24 leaves garlic1 clove lemon oil4 tablespoons coarse sea salt1 pinch freshly groun

There was a bugger cook this morning who made me a leg of lamb with Béarnaise sauce, which was wonderfully successful, I admit, but precisely because of that, I took so much that I still have it on my stomach. (The Side of Guermantes). Ingredients:1 leg of 2.4 kg, 3 cl olive oil, 80 g butter, 3 on

Ingredients:bouchot mussels, dry white wine, garlic, butter lettuce, red leaf lettuce, oak leaf lettuce, celery, grapeseed oil, curry, harissa, white vinegar, whipping cream . Salt and pepper Prepare the lettuces, wash and spin dry, Place the cleaned mussels in a stewpot with the garlic in pieces a

Ingredients:4 people guinea fowl2 of about 1,200 kg linden flowers2 pinches butter100g Ceylon tea infusion1/2 cup linden flower powder50 g ointment butter120 g salt, pepper Preparation: Preparation time:20 minutes Cooking time:30 minutes Linden butter:mix the butter and the lime blossom pow

Ingredients:4 people Panzani Striped Elbows400g chopped fresh tarragon1 tablespoon minced garlic2 cloves olive oil4 tablespoons oyster mushrooms (or button mushrooms)400 g salt, pepper Preparation: Preparation time:20 minutes Cooking time:15 minutes Difficulties:[usr 1] First, cook the

Ingredients:2 people fillet of John Dory300 g butter40g chanterelles100 g sauce:red wine200 g bouquet garni1 aromatic filling100 g cloves2 pepper grains10 g garlic100 g fish stock400 g Elle &Vire liquid cream150 g garnish:chopped shallot, brunoise mushroom, brunoise carrots celery10 g of each butte

Ingredients:25 pieces smoked salmon250 g flour (type 55)250 g baking powder8 g Espelette pepper3 g chives flat parsley garlic18g Preparation: Preparation time:10 minutes Cooking time:2 minutes Difficulty:[usr 1] Chop the smoked salmon very finely, chop the herbs,chop the garlic, mix the s

Ingredients:4 people chanterelles (fresh or frozen) 200 g flat-leaf parsley1 bunch chervil1 bunch tarragon1 bunch chives1 bunch chicken stock (or broth)1 litre garlic4 cloves coarse Guérande salt Preparation: Difficulty:[usr 2] Wash and stem the herbs, reserve a few stalks of chervil for d

Ingredients:5 people Green neck duck fillet with skin500 g mash1 punnet invalid nuts (already broken nuts)175 g Royal Gala apples300 g walnut oil22 cl walnut vinaigrette10 cl freeze-dried pink berries5 g salt, ground pepper vinaigrette:walnut oil35 cl Sherry vinegar10 cl red wine vinegar10 cl lemo

Ingredients:4 people stortini Panzani250g langoustines2 kg zucchini1 good red pepper1 savory seeds1 tablespoon fish stock1 half glass olive oil1 tablespoon pastis1 tablespoon butter2 walnuts salt, ground pepper Preparation: First, cook the stortini in 3 liters of boiling salted water for abo

Ingredients:6 people green apples (granny-smith)6 Cucumber1 tomatoes2 white onions4 limes2 olive oil2 tablespoons cilantro12 sprigs tabasco3 drops salt, ground pepper Preparation: Preparation time:30 minutes Difficulty:[usr 1] Cut the tops of the apples and remove the flesh with a teaspoo

Ingredients:4 people lobster4 X 600 g Guérande glasswort (300g box1 madeira20 cl paprika12g grated nutmeg2 g tabasco 2 mml olive oil30 cl butter150g salt, pepper, chervil Preparation: Scald the lobsters.Recover the coral from the lobsters (females).Mix the Madeira and the spices, brown the