Ingredients:5 people raw duck foie gras250 g Charlotte de Noimoutiers potatoes350 g Pacherenc de Vic-Bilh10 cl lemon juice1 mesclun120 g chives1/2 bunch salt, ground pepper Preparation: Preparation time:25 minutes Cooking time:10 minutes Difficulty:[usr 3] Hold the liver at room temperatu

Ingredients:4 people Rum steak 4 X 180 g Maine lobsters ( American )4 X 350 g butter25g + 15g Brunoise of chayote ( christofine )150 g carrot150 g lobster coulis ( Lièbig )160 g liquid cream50g Vermouth ( Noilly-Prat )5 cl fresh basil4 sprigs Chives, chopped1 tablespoon flower of salt Salt, ground

Ingredients:4 people Pears (williams, butter-hardy or conferences)2 Haddock1 fillet ( 250 g ) Pink radishes12 Celery stalk1 stalk Salads:(endive, escarole, lamb’s lettuce, batavia)300 g Balsamic vinegar1 tablespoon Olive oil5 tablespoons Salt, ground pepperQS Preparation: Preparation time:30 mi

Ingredients:4 people marjorama few sprigs Rabbit1 X 1 kg 5 leeks300 g celeriac150 g carrots3 shallots4 oil2 tablespoons water2 liters pepper10 grains bay leaf1 1/2 leaf thyme1 sprig parsleya few sprigs beef broth2 liters cloves1 potatoes200 g salt, ground pepper Preparation: For 4 people:

Ingredients:6 people Entrecotes3 ( 450 g each ) butter80g Red Bordeaux30 cl flour2 tablespoons diced Bayonne ham50 g shallots5 Sunflower oil2 tablespoons Veal jus25 cl Thyme2 sprigs Flat parsley 4 sprigs Laurel1 leaf Celery stalk1/2 stalk Salt Guérande salt3 g Freeze-dried pink berries3 g Sichuan p

Ingredients:6/8 people Rabbit 2 roast beef (legs + saddles) Very thinly sliced ​​smoked brisket25 slices Shallot 2 cloves Flat Parsley1 boot Garlic3 cloves Thyme bundlea few sprigs Rosemarya few sprigs Laurel4 leaves Civet1 boot Olive oil2 tablespoons White wine from the Côtes de Gascogne20 cl Oliv

Ingredients:4 people Eggplants4 not too large Tomatoes (beef heart and roma)6 Duck fat180 g Oregano40g Salt and ground pepperQS Preparation: Preparation time:25 minutes Cooking time:25 minutes Wash and remove the peduncle from the aubergines, using a flexible, sharp knife, cut slices, maxim

Ingredients:4 people Flanchette or tendrons cut into regular pieces600 g Lan bacon 100 g Small white onions12 Garlic cloves3 Sage leaves20 White wine1 glass Broth1 glass Fennel seeds1 teaspoon Tomato puree2 tablespoons Chanther mushrooms or mushrooms200 g Green olives20 Olive oilQS Salt and black p

Ingredients:6 people Chayotes (Christophines) 4 Egg1 Thick cream15 cl Grated Emmental cheese 80 g Guérande salt (flower)QS Slightly crushed Sichuan pepperQS Shallot 1 Preparation: Preparation time:20 minutes Cooking time:10 + 20 Peel and pit the chayotes, cut them into slices, put them in a

Ingredients:6 people Frozen shortcrust pastry1 roll Medium courgettes500 g Red onions350 g Garlic2 cloves Tomatoes500 g Olive oil20 cl Oregano12 g Butter Salt, ground pepperQS Preparation: Preparation time:30 minutes Cooking time:40 minutes Peel the red onions, chop them finely, peel the cl

Ingredients:6 people Cod (de-salted the day before)1 kg Garlic10 cloves Tarragon 8 sprigs Flat parsley4 sprigs Thyme1 sprig Chives2 sprigs Olive oil3 tablespoons Cream3 tablespoons Muscat d’Alsace15 cl Sugar1 pinch Salt, ground pepperQS Preparation: Preparation time:25 minutes Cooking time:40 m

Ingredients:4 people Duck breast1 Rabbit Legs2 Chicken Supremes2 Beautiful pear, peeled and diced1 Calvados2 tablespoons Cider1/2 litre Cream1 tablespoon Tomato1 Chives1 bunch Fresh butter1 walnut Salt, ground pepperQS Preparation: Preparation time:30 minutes Cooking time:15 minutes Remove

Ingredients:4 people carrots peeled and cut into fine julienne strips4 Untreated Orange2 Untreated Lemon1 Sunflower oil5 cl Cumin seeds1 tablespoon Fresh cilantro1/2 bunch small pitted black olives30 dry golden slivered almonds in a skillet75 g Salt and ground pepperQS Preparation: Preparation

Ingredients:6 people Trout fillets12 Forest mushrooms (mix)500 g Butter75g Lemons2 Salt and ground pepperQS Preparation: Preparation time:30 minutes Cooking time:25 minutes Ask your fishmonger to lift the trout fillets (2 per person). Sort the mushrooms, rinse them quickly under running wa

Ingredients:4 people Truffles (jar)10 g Lettuce1 Arugula100 g Shallot10 g Truffle juice8 cl olive oil10 cl Walnut oil40 cl Medium sherry10 cl Sherry cream10 cl Boiled egg1 Celery stalk300 g Sirloin220 g Chervil1 bunch Flat parsley1 bunch Chives1 bunch Salt, ground pepperQS Preparation: Preparat

Ingredients:6 people Potatoes 800 g Cured country ham400 g Rolled belly with Basque spices400 g Tomatoes2 Boiled eggs2 Grey shallot2 Chives, chervil and basil1 bunch of chqque Lemon juice1 Espelette pepper1 pinch TabascoA few drops Garlic2 cloves Balsamic vinegar10 cl White mustard1 tablespoon Pink

Ingredients:4 people Untreated Oranges6 Orange blossom water2 tablespoons Grenadine syrup15 cl Powdered sugar200g Cinnamon powder1 teaspoon orange mint or lemon balm leaves for garnish Preparation: Preparation time:20 minutes Cooking time:40 minutes With a paring knife, peel 2 oranges and

Ingredients:4 people Veal shank1 (450 g) Bouquet garni1 Olive oil 20 cl White mustard1 tablespoon Navel Oranges 2 Red wine vinegar5 cl Court-bouillon nage1 litre chervil, tarragon, chopped curly parsley3 tablespoons lollorossa, batavia, curly500 g SaltQS Grey pepper millQS Preparation: Preparat

Ingredients:4 people 1 turbot from 1 kg 500 to 1 kg 800, filleted Cucumbers3 Chopped chervil2 tablespoons Butter2 walnuts Salt and ground pepperQS Preparation: Preparation time:35 minutes Cooking time:25 in total Peel 2 cucumbers and cut the skins into julienne. Cook in boiling salted water

Ingredients:4 people Large Italian grapes300 g Parma ham (or a Jabugo)160 g Parmesan100g Mash1 handful Pine nuts3 tablespoons TarragonA few sprigs Grape seed oil3 tablespoons Vinegar with honey3 tablespoons Dry white wine1 tablespoon Salt, ground pepperQS Preparation: Preparation time:20 minute