Ingredients:4 people firm-fleshed potatoes (rattes or charlottes)400 g sunflower oil5 tablespoons white wine vinegar2 tablespoons mild mustard1 teaspoon very baby spinach1 handful butter 1 walnut chives1 bunch salt, ground pepperQS Preparation: Preparation time:15 minutes Cooking time:20 minute

Ingredients:6 people Rattes du Touquet1 kg 300 saffron filaments2 g white onion1 celery stick1 liquid cream15 cl butter200g flower of salt dill2 sprigs Espelette pepper1 pinch Preparation: Preparation time:20 minutes Cooking time:30 minutes Peel the onion and cut it in half. Trim the celer

Ingredients:4 people large cooked prawns700 g shitake mushrooms150 g carrots200 g lemon1 coriander4 sprigs onions2 garlic3 cloves sunflower oil2 tablespoons powdered fish stock2 tablespoons dried lemongrass1 pinch powdered ginger1 pinch chilli powder1 knife point salt, ground pepperQS nuoc-mâma few

Ingredients:4 people peaches2 lime (lime)1 cracked black pepper sorrel4 leaves spiced vinaigrette Preparation: Cut the peaches into quarters, Fray the sorrel. Peel the lime and cut the skin into thin julienne strips. Cut the peeled lime into wedges. Make a spiced vinaigrette.

Ingredients:6 people large prawns or king prawns800 g lemon1 flat parsley2 sprigs flour100 g olive oil2 tablespoons egg white1 boiled egg yolks3 sunflower oil25 cl mustard1 teaspoon chopped herbs (chervil, tarragon, chives)2 tablespoons capers1 tablespoon pickles3 salt, ground pepperQS Preparati

Ingredients:6 people Duck foie gras600 g duck fat1 box of 1 kg Guérande salt100 g fresh crushed black pear20 g fresh walnuts50 g salad mix100 g vinaigrette20 cl cloves, peppercorns, chervil, garlic clove duck jelly100 g Preparation: Take the foie gras, remove the gall with a paring knife. Se

Ingredients:4 people squid800 g onions2 tomatoes 2 sheets of pastry2 garlic 2 cloves bouquet garni1 mayonnaise sauce2 tablespoons American sauce2 tablespoons UHT whipping cream10 cl diced tomatoes2 tablespoons rolled belly350 g chervila few sprigs cognac5 cl gray peppercorns fine salt crab meat250

Ingredients:4 people Caviar (Sevruga/Osetra)20 g langoustines (15/20)1 kg 200 courgettes180g clarified butter10 g thick cream80 g milled pepper chervil Preparation: Preparation time:15 minutes Cooking time:8 minutes Difficulty:[usr 3] Peel the langoustines raw, taking care to keep the pe

Ingredients:4 people Long pink radishes2 bunches Fresh goat cheese150 g Roquefort150g Feta150 g Liquid cream15 cl Butter120g Shallot1 Flat parsleyChervil, chives Salt, ground pepperQS Grey miniature Tomato coulis Red wine vinegar15 cl Raspberry vinegar15 cl Sunflower oil60 cl Preparation: Prepa

Ingredients:4 people Raw sea bream or pollack without skin or bones (very fresh)400 g sunflower seeds1 tablespoon flax seeds1 tablespoon sesame seeds2 tablespoons green radish (or alfafa) sprouts1 punnet lemon (bergamot)1 olive oil4 tablespoons fleur de sel, freshly ground pepper Preparation: P

Ingredients:4 people white fish meat100 g cream200g egg1 salmon 800 g to 1 kg fairly full-bodied red wine3/4 l onions2 carrots2 chopped chives1 small bunch peanut oil2 tablespoons bouquet garni1 roasted and crushed peanuts80 g chopped shallot2 butter2 walnuts chervil1/2 bunch olive pick1 small pack

Ingredients:6 people Large potatoes (bintje type)8 fresh cream15 + 12 cl olive oil1 tablespoon Alpage Beaufort cheese80 g butter20g grated nutmeg2 pinches chives, chervil and basil, chopped2 tablespoons rolled belly60 g Sichuan pepper1 teaspoon Guérande salt1 teaspoon milled black pepper Prepara

Ingredients:4 people salmon meat180 g Monkfish meat180 g roasted and crushed peanuts30 g peanut oil2 tablespoons chervil Guérande fleur de sel and Sichuan pepper. Preparation: Cut the salmon into thin slices and do the same with the monkfish. Arrange by alternating the fish flat on the

Ingredients:4 people Semi-salted pork knuckle1 kg 200 green lentils from Le Puy300 g onions2 large garlic cloves2 butter100g bouquet garni1 coarse pepper salt, ground pepper Preparation: Soak the shank in cold water for 1 hour, drain it, and put it in a large saucepan with the bouquet garni,

Ingredients:4 people Horseback ray fins4 beautiful bouquet garni1 coarse sea salt peppercorns3 cloves1 sliced ​​onion1 potatoes1 kg butter80g fresh cream15 cl garlic4 cloves milk30 cl salt, pepperQS Preparation: http://youtu.be/salDL8fFYFA Cook the skate fins in the court-bouillon with al

Ingredients:4 people young carrots1 kg salted butter (Breton)50 g diced sugar2 lemon juice1 chopped flat-leaf parsley1 tablespoon salt, ground pepperQS Preparation: Preparation time:30 minutes Cooking time:30 minutes Melt the butter in a wide saucepan. As soon as it foams, add the lemon j

Ingredients:4 people John Dory fillets600 g strainer200 g spinach leaves1 kg celeriac150 g celery stalk2 Cancale oyster16 salmon meat 150 g cod meat150 g cream2 tablespoons red wine 8 cl Shallot2 fish stock15 cl veal jus15 cl mustard seeds2 tablespoons butter2 walnuts cayenne1 pinch diced tomato2 t

Ingredients:4 people button mushrooms180 g Dried black mushrooms10 g long rice120 g onion 125 g dry white wine 30 cl Scallops on a tray2 kg 500 carrot100 g Sea lettuce flakes10 g clarified butter15 g grated parmesan cheese25g truffle juice1 small box whipping cream10 cl black peppercorns fine salt

Ingredients:2 people Beautiful ripe ribbed tomatoes4 small cloves of garlic2 Chervil1 small bouquet basil 4 leaves olive oil4 tablespoons fresh thyme1 teaspoon powdered sugar1 teaspoon salt, pepperQS Preparation: Preparation time:5 minutes Contrary to popular belief, Provençal tomatoes are

Pimientos del Piquillo/black olive butter mikado Ingredients: semi-salted butter 200 g, Pimientos del Piquillo 100 g, Paprika powder 1 tsp, Pitted black olives 30 g pepper mill. Take out the butter at room temperature a few hours in advance, reduce it to an ointment, cut the pimientos and the