Ingredients:4 people veal hanger600 g trimmed hypocras wine20 cl carrot300 g turnip300 g potato300g chervil1 boot sage1/4 bunch classic marinade4 servings sunflower oil2 tablespoons butter100g salt, ground pepperQS Preparation: 1 for the marinade Preparation time:30 minutes Cooking time:20 minu

Ingredients:6 people duck foie gras1 X 400 g poultry wings2 artichoke hearts3 lemon1 salt, ground pepper sugar sauternes, armagnac vinegar, hazelnut oil Preparation: Denerve the foie gras and marinate it with the Sauternes, Armagnac, salt, sugar, freshly ground white pepper, for 24 hours in

Ingredients:4 people potatoes1 kg raw duck foie gras1 small ( 350 g) butter50g shallot80 g breadcrumbs150 g coarse salt salt, ground pepper chives, simple parsley, chervil1 bunch thyme2 sprigs Preparation: Preparation time:35 minutes Cooking time:15 + 30 Preheat the oven to 150°C, place a b

Ingredients:4 people flour1 tablespoon Oxtail1 kg 800 peanut oil5 cl blanched and minced garlic2 cloves wild mushrooms (girolles, chanterelles, sheeps feet, etc)200 g medium round tomatoes with stem4 old plum1 dl medium round tomatoes with stem4 cutlets of fresh duck foie gras about 4 X 60 g Malaga

Ingredients:4 people Fresh sardines4 beautiful leek1 large potatoes400 g fresh ginger1 small rhizome nutmega grating grit gray pepper fine salt butter30g fresh cream10 cl white butter Preparation: Preparation time:20 minutes Cooking time:25 minutes Peel the ginger rhysome, cut it into a fin

Ingredients:4 people Raw duck foie gras400 g Guérande salt diced sugar balsamic vinegar meat jus (veal) raspberry syrup lentil shoots laurel 5 peppers Preparation: Preparation time:20 minutes Cooking time:5 minutes Cru-chaud duck foie gras with balsamic caramel, baby sprouts, Guérande sal

Ingredients:10 people duck foie gras1 kg carrots500 g onions2 cloves1 garlic crushed,4 cloves small piece of celery stalk1 rinds for gelling3 kg leek1 veal bone with meat around3 beef bones with meat around3 duck carcasses2 bouquet garni1 salt, pepper Preparation: Cooking time:35 minutes In

Ingredients:4 people Turbot1 from 1 kg 600 to 1 kg 800 (detailed in fillets) tarragon1 sprig carrot1 cucumber1/2 chopped shallot1/2 pink berries2 tablespoons vodka2 tablespoons tomato1 (seeded, peeled and chopped) American sauce1/4 liter butter 3 nuts + 1 broccoli1 head leeks2 cream1 tablespoon sal

Ingredients:4 people spinach leaves600 g Marennes-Oléron oysters No. 2/324 Bouchot mussels2 litres tomatoes3 garlic2 cloves onion1 large chervila few sprigs fresh cream15 cl butter60g carrots220 g milled pepper diced tomato170 g Preparation: Preparation time:30 minutes Open the oysters, re

Ingredients:6/8 people Smyrna raisins (dried, blond)60 g rice pudding800 g butter30 g egg yolks2 + 5 milk50 cl pistachio paste50 g powdered sugar80 g brown sugar40 g physalis (caged love)6/8 carambola (strarfruit)1 lemon syrup1 tablespoon verbena leavesa few Preparation: 3 in the fridge Cooking

Ingredients:4 people Gers capon breasts2 beautiful sausage meat100 g muscat de Rivesaltes2 tablespoons prunes4 dried apricots6 Soft dried figs3 Shallot1 pistachios60 g strainer50 g olive oil2 tablespoons carrots4 mini courgettes6 butter30 g caster sugar1 teaspoon salt, ground pepperQS Preparatio

Ingredients:5 people fresh cod (cod)500 g anchovy butter120 g fresh crushed tomatoes sesame oil25 cl grated fresh ginger1 level tablespoon Sichuan pepper old wine vinegar1 drizzle single parsley Preparation: Cut rectangles (5) in the trimmed fish fillet, peel the ginger machine cut it into t

Ingredients:4 people Gingerbread with honey400 g duck foie gras1 X 600 g celery ball1/4 duck juice or, failing that, veal25 cl gin5 cl butter25g salt, ground pepperQS Preparation: Preparation time:30 minutes Cooking time:10 minutes With half of the gingerbread (dry if possible) make bread

Ingredients:4 people Fresh cod (cod)4 x 200 g fillets with skin spinach leaves1.2 kg butter40g carrots2 paprika1 teaspoon star anise (star anise) powder1 teaspoon salt, ground pepperQS Preparation: Preparation time:20 minutes Cooking time:12 + 12 Remove the stems from the spinach, wash the

Ingredients:6 people raw duck foie gras6 slices of 120 g chard6 large leaves beans (frozen)150 g chanterelles150 g baby carrots150 g gin2 tablespoons chopped shallot1 tarragon2 sprigs salt, ground pepperQS Preparation: Preparation time:20 minutes Cooking time:13 minutes Preheat the oven to

Ingredients:4 people Breton lobster1 x 600 g scallops8 Belon oysters12 court-bouillon1 litre beautiful carrot1 large leek green1 broccoli2 heads chervil1 small bunch lemon juice1 olive oil2 tablespoons peanut oil1 tablespoon strong white mustard 1 teaspoon wine vinegar1 tablespoon Sherry vinegar1/2

Ingredients:6 people live lobsters3 (800 to 900 g) cooked and peeled chestnuts2 jars port 5 cl semi-salted butter100 g bouquet garni1 carrot1 onion1 vanilla1 pod milled pepper Preparation: 1 Cooking time:40 minutes Bring a very large pot of water to a boil. Peel the carrot and the onion, s

Ingredients:8 jars of approximately 500 g green tomatoes2 kg caster sugar2 kg yellow grapefruit1 firm-fleshed apples500 g Preparation: Preparation time:10 minutes Wash the tomatoes, dry them, remove the peduncle and cut them into quarters. Put them in a jam bowl, add the sugar and mix. Gra

Ingredients: roughly defatted and denervated veal 220 g fresh prawn meat140 g olive oil1 teaspoon egg white1 0% fat yoghurt30 g grated ginger15 g chopped fresh coriander5 g salt,pepper Preparation: 1 cool rest Preparation time:20 minutes Preparing the burgers: Cut the veal and prawn flesh

Ingredients:2 people puff pastry200g cabbage leaves6 raw foie gras150 g raw chicken breast1 Port5 cl chicken broth10 cl chopped truffles1 small box butter50g salt, ground pepper egg1 Preparation: Preparation time:35 minutes Cooking time:30 minutes Clean the cabbage leaves. Plunge them into