Ingredients:4 people Italian rice for risotto300 g fine green beans150 g fresh peas200 g sweet peas150 g small courgettes200 g carrot1 butter100g vegetable broth (or tablets)1 litre dry white wine15 cl parmesan 30g fresh onions3 salt, ground pepper Preparation: Preparation time:20 minutes Cooki

Fernand Points grandmother ran the buffet at Louhans station, in Bresse, during the 1914 war. Her grandson seasoned his first saucepans there. Later, he founded the famous Pyramid restaurant in Vienna. It therefore belongs totally to the Provençal branch. His gratin recipe shows that he uses garlic

Ingredients:4 people Nîmes cod brandade300 g Pimientos del Piquillo in olive oil8 pieces civet (chives)a few stems basila few leaves peeled, degermed and chopped garlic2 cloves peeled and chopped onion1 butter2 walnuts parmesan80g peeled and seeded tomatoes2 bay leaf sauce8 sheets Preparation:

Ingredients:4 people coconut milk800 ml beef broth500 ml diced braising beef1 kg cardamom coarsely crushed5 cloves cloves3 star anise2 grated palm sugar or brown sugar1 tablespoon roasted peanuts unsalted and coarsely chopped35 g tamarind2 tablespoons massamam curry paste2 tablespoons kumara (sweet

Ingredients:6 people frozen peas1 k 300 langoustines12 pieces heart of lettuce1 whipping cream30 cl small onion1 fresh mint butter30g sunflower oil1 tablespoon salt, ground pepper Preparation: Preparation time:15 minutes Cooking time:30/40 Peel and chop the onion. Wash the lettuce heart,

Ingredients:4/5 people shoulder of lamb1 X 1 kg 3 – 1 kg 5 degermed garlic, crushed and chopped2 cloves white onion2 peeled and chopped peeled and diced ginger1 small rhizome green curry2 pinches peeled and seeded tomatoes, cut into chunks2 dry white wine1 glass chicken broth2 glasses olive oil1 ta

Ingredients:2/3 people pork rolls500 g Shallot 2 garlic2 cloves Sichuan pepper6 g Coarse Guérande salt9 g freeze-dried pink berries10 g Preparation: Preparation time:15 minutes Put the roll in a baking dish. Preheat the oven to 200°C. Peel and shred the shallots. Peel, degerm and chop th

Ingredients:2 people 4/6 rib rack of lamb, trimmed and tied1 peeled green asparagus300 g fresh peas, shelled and blanched200 g blanched beans with their pods removed200 g guinea pepper fine sea salt armagnac (folle blanche)5 cl lamb (or veal) jus15 cl butter2 walnuts chervil1 boot Preparation:

Ingredients:2 people rabbit saddle1 very plump white Dijon mustardshallots 2 Paprika, curry, ground black pepper, cinnamon, Espelette pepper, ginger powder, worcestershire sauce, fine salt, blue poppy seed, nutmeg. folle blanche (white Armagnac).2 tablespoons olive oil1 tablespoon veal jus water2 t

Ingredients:6 people bintje potatoes1 kg butter80g beaufort freshly grated nutmeg chicken broth75 cl salt, ground white pepper Preparation: Preparation time:20 minutes To the question that was put to me:what is the difference between the gratin Dauphinois and the gratin Savoyard, it is the

Ingredients:6 people medium sized raw langoustines1 kg extra-fine green beans500 g carrots250 g small radishes12 mixed salads (lettuce, oak leaves, batavia, baby spinach, etc.)250 g thyme1 sprig coarse gray salt peppercorns balsamic vinegar1 tablespoon violet mustard from Brive1 tablespoon olive o

Ingredients:4 people curly ray, approximately 200 g each,4 pieces fine de claire oysters n° 28 milk15 cl lemons2 (juice) lemon balm10 leaves ice cubes2 soft sorrel16 cider vinegar1 teaspoon olive oil4 tablespoons vegetable broth2 liters water75 cl dry white wine25 cl salt1/2 teaspoon sugar1 1/2 tea

Ingredients:4 people cod720 g skin on potato400g butter2 walnuts olive oil2 tablespoons veal jus15 cl truffle juice4 cl leek1 large frying oil salt, ground pepper paprika blue poppy seeds chives Preparation: Preparation time:30 minutes Cooking time:15 minutes Bake the washed and unpeeled po

Ingredients:4 people mussels3.2 ​​kg onion1 olive oil2cl red pepper1/2 green bell pepper1/2 yellow bell pepper1/2 lemon1 Preparation: Preparation time:15 minutes Cooking time:15 minutes Today, we are going to the Spanish side for a colorful recipe for mussels a la plancha. Perfect for summe

Ingredients:4 people veal kidneys4 medium or 3 large fresh breast100 g champignons250 g Shallot1 dry white wine10 cl veal stock20 cl thymea few sprigs fresh cream10 cl salt, ground pepper butter100g Chayotes250 g violet mustard from Brive2 tablespoons diced tomato2 tablespoons chopped chervil1 tabl

Ingredients:4 people green asparagus1 kg butter300g egg yolks3 salt1 pinch miniature pepper1 pinch orange juice3 tablespoons whipping cream15 cl sweet paprika1 pinch orange1 Preparation: Preparation time:20 minutes Cooking time:15/20 Cut the fibrous base of the asparagus, peel them with a p

Ingredients:4 people cottage cheese in strainer500 g chives1 bunch chervil10 sprigs flat parsley10 sprigs tarragon6 sprigs garlic1 clove Shallot3 white wine vinegar1 tablespoon oil2 tablespoons salt and ground pepper Preparation: Preparation time:15 minutes This Rabelaisian name actually re

Ingredients:6 people Calfs head cut into pieces1 kg 200 poultry white stock2 litres salt10g pepper sauce120 g merchant de vin butter160 g veal juice 150 g thymea few sprigs sage2/3 leaves cloves2 garlic3 cloves butter200g black olives from Nyons24 basila few leaves Preparation: Cook the calf

Ingredients:5 people green asparagus in bunches750 g young leeks1 bunch sweet peas200 g chopped hazelnuts300 hrs old wine vinegar8 cl Sherry vinegar8 cl sunflower oil25 cl hazelnut oil20 cl salt, ground pepper chervil1/4 bunch chives1/4 bunch eggs2 Preparation: Preparation time:25 minutes Cooki

Ingredients:4 people flat cannelloni125 g cottage cottage cheese (curd)600 g basil leaves14 garlic 1 clove butter 150 g sprockets50g comté cheese100 g cream1/4 liter cognac2 cl lemon1/2 salt, ground pepper Preparation: Preparation time:20 minutes Cooking time:10 minutes Cook the flat cannel