Ingredients:6/8 servings fresh spinach on the branch or, failing that, frozen500 g minced meat (veal or beef)750 g breadcrumbs60 g salt + 1 tsp pepper ground nutmeg1/2 teaspoon celery chopped1 stalk chopped fresh parsley50 g milk6 cl minced garlic1 clove butter1 tablespoon chopped onions100 g whole

Ingredients:4 people eggs 4 artichoke hearts4 ham4 slices mayonnaise4 tablespoons chopped chervil1 tablespoon eggs au gratin:eggs8 milk1/2 liter butter100g flour2 tablespoons salt, pepper, nutmeg Preparation: Difficulty:[usr 2] Artichokes with watercress Prepare soft-boiled eggs first

Ingredients:4 people butter40g good vinegar2 cl fresh liver (duck or goose)400 g shelled cardamom seeds15 to 20 white poultry stock8 cl unwashed, unrefined coarse gray salt Preparation: Preparation time:20 minutes Cooking time:10 minutes Difficulty:[usr 2] Cut the liver into 4 equal slices

Ingredients:4 people red Williams pears8 lemon1 pure vanilla sugar5 g freeze-dried pink berries4 g cinnamon stick8 g Sichuan pepper5 g grenadine syrup10 cl sugar syrup 29° B20 cl cool peppermint1/2 bootie maniguette Preparation: Difficulty:[usr 2] Peel the pears and keep them whole,

Ingredients:4 people half-cooked duck foie gras with pepper280 g mash and baby gooseberries200 g candied gizzards120 g diced tomato3 tablespoons chopped spring onions2 tablespoons ripe avocado1 balsamic vinaigrette8 cl finely chopped chives2 tablespoons Preparation: Preparation time:25 minutes

Ingredients: For the toast:sweet grapes (Ilalia, danlas or cardinal),600 g apples3 Savoy biscuit4 slices For the chilled soup:Muscat grapes300 g chasselas grapes300 g muscat de Rivesaltes or Baume de Venise or a muscat de Frontignan10 cl oranges2 Cardamom1 capsule orange1 zest chestnut honey1 table

Ingredients:4 people wild line bass2 kg grated ginger1 tablespoon scallions1 bunch garlic2 cloves chives1/2 bunch olive oil2 tablespoons fine sea salt milled Sichuan pepper diced tomato2 tablespoons virgin oil:olive oil10 cl hazelnut oil5 cl walnut oil5 cl 1/2 lemonjuice salt, ground pepper chopped

Ingredients:4 people pork tenderloin800 g large onion, peeled and chopped1 tomatoes, blanched, seeded and coarsely chopped2 degermed garlic clove, crushed and chopped1 chopped chives1 bunch port2 glasses fresh ginger root, peeled and finely chopped10 g water45 cl Duck fat or sunflower oil Guérand

Ingredients:6 people eggs 6 sandwich bread6 slices chives butter25g Purée:onion1 kg butter 100g flour20g dehydrated veal stock2 tablespoons liquid fresh cream10 cl sugar1 pinch salt, ground pepper Preparation: Preparation time:20 minutes Cooking time:40 minutes Difficulty:[usr 2] Peel an

Ingredients:4 people mini blinis8 natural tomato pulp1 box (1/4) minced garlic1 teaspoon olive oil1 tablespoon powdered sugar1 pinch thyme1 teaspoon butter30g salt, cracked pepper Preparation: Preparation time:25 minutes Cooking time:25 minutes Difficulty:[usr 2] Preheat the oven to th.7 (

Ingredients:15/17 servings Fresh red tuna400 g fine salt1/2 teaspoon black peppercorns chives1 bunch Chinese cabbage1 green beans100 g leeks100 g country ham without bone200 g crab crumbs350 g whole eggs2 thick fresh cream15 cl single parsley (flat)one bootie bean beans150 g nutmeg2 gratings port15

Ingredients:4 people trimmed beef tenderloin800 g gray miniature1 teaspoon oil1 tablespoon cognac1 tablespoon veal stock1 tablespoon butter1 walnut Smyrna raisins (blond)4 tablespoons salt, ground pepper Preparation: Preparation time:15 minutes Cooking time:15 minutes Difficulty:[usr 2]

Ingredients:3 people back veal shank with bone1 kg 500 bones1 more large fresh pink shallots12 Savoy yellow wine2 dl coarse sea salt2 tablespoons miniature pepper1 tablespoon cloves5 peanut oil1 tablespoon Preparation: 1 Difficulty:[usr 3] Rinse the shank and the bone and roll them in coar

Ingredients:4 people (2 jars) medium rabbits (cut into pieces)2 olive oil2 tablespoons garlic4 heads beautiful tomatoes2 bouquet garni1 muscadet1 glass wine vinegar3 tablespoons veal stock1 litre whipping cream4 tablespoons carrots (turned into 5-6cm olives)4 butter2 walnuts salt, pepper coarse sal

Ingredients:4 people frog legs4 dozen flour butter shallots3 chives1 bunch thick fresh cream20 cl white breadcrumbs salt, pepper Preparation: Preparation time:10 minutes Cooking time:10 minutes If you can only find frozen frogs, marinate them once thawed for 15 minutes in a mixture of oil a

Ingredients:6 people apples (boskoop)6 sweet potatoes 2 veet pepper1 red onions2 oil2 tablespoons raisins100 g salt, pepper Preparation: Preparation time:10 minutes Cooking time:35 minutes Difficulty:[usr 1] Preheat the oven to th.6 (180°C). Wash the apples thoroughly and cut a 1 cm thick

Ingredients:4 people cooking sausage of approximately 600 g (or two of 300 g each)800 g firm flesh potatoes not too large800 g shallots2 chives1 bunch oil white wine vinegar white wine Dijon mustard chives salt and pepper Preparation: Preparation time:15 minutes Cooking time:30 minutes Prai

Ingredients:50 cl sauce eggs4 Dijon mustard oil50 cl lemon1 fresh tarragon flat parsley capers salt and pepper Preparation: Preparation time:15 minutes Cooking time:10 minutes A great classic of bistro cuisine, served mainly with calfs head, this sauce must be well seasoned. It can also acc

Ingredients:4 people crayfish6 to 8 per person court-bouillon mushrooms150 g butter crayfish butter salt, pepper flour milk Heavy cream nutmeg Preparation: Preparation time:30 minutes Cooking time:25 minutes A rich starter, this gratin is very popular in Lyon cuisine for festive meals, for

Ingredients:8 people Lamb1 of 3 kg garlic1 head butter and oil onions5 carrots3 dry white wine beef broth ripe tomatoes500 g thyme and bay leaf coarse salt, peppercorns fine salt, ground pepper Preparation: Preparation time:20 minutes Cooking time:5.30 minutes This great classic of local cu