Ingredients:2 people live lobsters2, 500 to 600 g each Caviar1 jar of 50g salted butter 50 gfresh cream 10 clfennel, chervil, dill 1 bunchsalt, ground pepper Preparation: Preparation time:15 minutes Cooking time:20 minutes Heat salted water in a pot. Bring to the boil, drop the lobsters in,

Ingredients:4 people salted butter140 g caster sugar190 g ivory couverture (chocolate)210 g whipped cream320g gelatin2 sheets ( 2 g ) shortcrust pastry30 g speculoos biscuit20 g cardamom juice30 g Preparation: Preparation time:35 minutes Start the caramel, when it has reached a nice brown c

Ingredients:4 people clams1.5 kg garlic+ 1 leek1 bintje potato2 tomatoes2 dehydrated shellfish fumet (Maggi)3 teaspoons Sprig of thyme1 laurel1 branch dry white wine50 cl liquid cream20 cl chopped chives1 tablespoon olive oil2 tablespoons + 15 cl egg yolksaffron 1 scoop + 1salt , cayenne Prepara

Ingredients:10 people polenta100g grated parmesan 100 g water10 cl salt8 g Pastry flour ( T.55 )100 g egg yolks2 olive oil20g dry ink5 cl skinless filleted bass180 g chopped chives2 g hazelnut oil4 g olive oil20g vitelotte (purple potato)100 g liquid cream70 cl milk35 cl cottage cheese35 g caster s

Ingredients:6 people puff pastry500 g egg yolk1 scallops with their shells18 leeks500 g fresh cream25 cl butter50g fresh truffle1 Avruga20g salt, ground pepperQS Preparation: Preparation time:30 minutes Cooking time:15 minutes Prepare the puff pastry: Rinse and dry the empty scallop shell

Ingredients:4 people Shelled scallops with their hollow shells8 large olive oil2 tablespoons Maggi-type shellfish broth2 tablespoons Saffron2 filaments liquid cream20 cl dry white wine10 cl salt, pepper Preparation: Preparation time:20 minutes In a small saucepan, pour 10 cl of Reuilly wine

Ingredients:4 people basmati rice300 g pimientos strips1 small box Fresh ginger25 g olive oil10 cl Scallops in walnuts16 whipping cream15 cl 1/2 skimmed milksoy sauce chopped chives1 tablespoon butter2 walnuts sweet paprika5 g pumpkin350 g salt, freshly ground pepper Preparation: Preparation ti

Ingredients:4 people mussels3 liters thyme1 sprig Dry Bergerac20 cl celery stalk2 small tomatoes ( golf style )3 butter20g white pepper Preparation: Preparation time:25 minutes Cooking time:10 minutes Scrape the mussels, remove the filaments and rinse them. Wash the tomatoes and celery then

Ingredients:2 people Small pink lobster3 X 220 g each orangea little anisea little gingera few shavings white butter1 fresh butter100 g slices of chervil, chives and a few mixed vegetables Preparation: Preparation time:25 minutes Cooking time:14 minutes Tribute to Alain Chapel The very s

Ingredients:4 people beef cheeks (nuts)550 g potatoes400g sheets of pastry4 gray miniature chervil boot1 boot tarragona few sprigs liquid cream15 cl zucchini1 carrot1 celeriac150 g butter70g chives1 bunch simple parsley1 boot saffron filaments2 g vegetable broth 50 clgray peppercorns coarse salt fr

Ingredients:6 people white (water+flour+lemon juice+olive oil+bouquet garni)2 liters artichokes18 mesclun60 g turnips600 G Guérande salt, ground pepper, butter,40g lemon juice1 foie gras this raw duck100 g verjuice225 g sugar1g Vanilla1 clove miniature pepper1 pinch rosemary1 sprig balsamic vineg

Ingredients:4 people Large Vendée snails36 pieces butter110g button mushrooms200 g chopped curly parsleya few sprigs chopped chives2 tbsp chopped basil1 tablespoon minced garlic1 level tablespoon cloves1 thyme2 sprigs bay leaf 1 leaf flour20g vegetable broth35 cl dry white wine 15 cl eggs3 thick fr

Ingredients:4 people raw duck foie gras(about 600 g) tramp apples ( or golden )2 black radishes2 acacia honey3 tablespoons butter50g balsamic vinegar1 tablespoon flour2 tablespoons frying oil15 cl salt, ground pepperQS Preparation: Preparation time:35 minutes Cooking time:8 minutes Peel the

Ingredients:4 people BF 15 potatoes320 g sheet of pastry4 rolled belly200 g celeriac, trimmed200 g courgettes2 carrot2 vegetable broth15 cl Shallot1 thick fresh cream20 cl freeze-dried pink berries5 g blue poppy seeds3 g butter80g gray peppercorns, salt single parsley Preparation: Preparation t

Ingredients:12 people calfs head with tongue and brains1/2 Carrots2 onions3 mushrooms250 g lemons3 eggs12 flour65g peppercorns6 bay leaf and thyme1 and 2 cloves2 butter170g lean fatty bacon50 g Dry Madeira1 bottle cockscomb1 box veal dumplings12 crayfish12 nasturtium seeds10 pickles8 bird pepper1 a

Ingredients:6 people Fresh figs6 thin slices of smoked duck breast120g eggs2 black and white grapes100 g each zucchini1 oak leaf salad sunflower oil4 tablespoons Meaux mustard1 tablespoon Flower honey1 tablespoon salt, ground pepper Preparation: Preparation time:25 minutes Cooking time:10 minut

Ingredients:8 people Duck breasts2 X 200 g butter chanterelles250 g green beans250 g gelatin14 sheets ( 14 g ) Duck broth1 litre Madeira60ml chervil grapeseed oil2 tablespoons walnut oil1 tablespoon Sherry vinegar1 tablespoon Sherry1 teaspoon Shallot1 sugar1 pinch salad sprouts (rocket, oak leaf, f

Ingredients:6 people Fresh duck foie gras1 kg apple fruit100 g button mushroom100 g parsnips100 g Port25 cl Veal stock25 cl carrots100 g salt, pepper, sugarQS Preparation: 24 (rest) Preparation time:25 minutes Cooking time:10 minutes Drain the foie gras, season, salt, freshly ground pepper,

Ingredients:4 people Chinese vermicelli200 g Shelled prawns200 g red pepper1 ginger1 small piece Peanut oil4 tablespoons cayenne pepper2 pinches Soy sauce2 tablespoons oyster sauce1 tablespoon lime1 cilantro1/2 bunch crushed peanuts4 tablespoons Pepper from the mill fish stock15 cl Preparation:

Ingredients:4 people egg yolk1 1/2 powdered sugar35g coffee15 cl cocoa powder30 g cover (or chewable chocolate),20 g butter50g whipping cream65 g bitter chocolate50 g Preparation: Using a whisk, beat the whipping cream in a well-chilled bowl to obtain a whipped cream. keep cold. Gently me