Your recipes

• 4 fillets of free-range chicken
• 4 tablespoons green curry paste (or 2, if a commercial jar product)
• 1 tin of coconut milk
• 2 tablespoons of Fish Sauce (nuoc nam)
• 2 tablespoons of lime juice
• 1 teaspoon of palm sugar (or brown sugar)
• 4 leaves of lime
• 4 sprays of fresh green pepper
• Plant oil
• To decorate: Thai basil or fresh coriander

Cut the chicken in slivers, add a teaspoon pf green curry and mix. Heat the oil in a wok and sauté the chicken on high heat.

Stir constantly until the chicken is cooked, place on a dish, cover and set aside.

Pour some oil in the wok and heat the curry paste until it starts to break apart.

Add some coconut milk, stir and let thicken. Gradually pour in the rest of the coconut milk whilst constantly stirring.

Add the fish sauce, the lime juice, the palm sugar and taste. If needed, add a bit of all these ingredients to obtain the bitter, the sour and the sweet elements.

Decorate with Thai basil or coriander and serve with white rice.

• 250g long grain rice
• 12 large shrimp, cooked and peeled
• 300g of pork tenderloin
• 4 eggs
• 15 cl coconut milk
• 2 onions
• 1 clove of garlic
• 2 spring onions and ginger
• 1 tablespoon of curry
• 1 tablespoon of soj sauce
• 2 tablespoons of fresh coriander, chopped
• 3 tablespoons of oil
• Salt, pepper

Bring 45 cl water to the boil, add the rice and reduce the heat. Cover and allow to simmer 20 min. until complete absorption of the water. Stir the grains of rice with a fork and remove from the heat.

Mince the pork, the onions and the garlic. Heat 2 spoons of oil in a skillet and sauté the meat, the shrimp, the onions, the garlic, the ginger and the curry. Brown everything for 2 min. Season with salt and pepper, pour in the coconut milk and the soy sauce, stir and allow to cook for 5 min.

Cook the eggs in the skillet with the rest of oil, season the egg whites with salt and pepper.

Mix the rice with the sauce and arrange on a dish; place the eggs on top and sprinkle with coriander.

• 4 x 225 g sirloin steak 2.5 cm thick (beef)
• 2 tablespoons vegetable oil
• 4 tablespoons sake
• 3 tablespoons mirin
• 2 tablespoons soy sauce
• Japanese mustard (optional)

Salt the steaks on each side. Pour some oil drops on the Teppanyaki. Brown the meat and turn it over once only. Brown 1 minute more.

Sprinkle with sake, cover and cook for 2 more minutes. Remove from the Teppanyaki and set aside.

Deglaze the Teppanyaki with the mirin and the soy sauce. As soon as the sauce starts to simmer, put the steaks back on the baking sheet and count 20 sec. for each side.

Cut in slices of 1.5 cm across the grain. Place on a plate, glaze with a brush with a rest of the teriyaki sauce from the pan.

• 500g non-seasoned minced meat
• 1 sprig of fresh mint
• ½ bouquet of parsley
• 1 small onion
• ½ teaspoon cumin
• ½ teaspoon paprika
• Some wooden skewers

Finely chop the parsley, the mint and the onion. Place in a salad bowl, add the minced meat and the spices. Add salt and knead this mixture well with your hands.

Form skewers

Take a small quantity of meat (about the size of an egg) in a slightly wetted hand.

Wrap around the skewer and shape into a sausage shape. Fix each end of the kefta well. Fry in a frying pan with some oil until golden on all sides.

• 1 kg rice
• 600g shrimps
• 8 eggs
• 20 stalks of green onions
• 10 slices of ham (pork or turkey)
• Soy sauce
• Ve-Tsin (glutamate, to buy in a Chinese store)
• Oil

Start by cooking the rice and leave to rest for 6 h.

In a well-oiled large skillet, cook and scramble the eggs thoroughly. Add the cooked and peeled shrimp as well as the ham.

Let simmer at low heat 5 to 6 min. add a good measure of soy sauce, the stalks of the chopped green onions and 1 teaspoon of Ve-Tsin.

Let simmer some 10 min. before mixing with the rice.

Serve warm with a spicy Chinese sauce.

• 1 whole chicken
• 1 dl sherry vinegar
• 50g fresh ginger, chopped
• 1 bird?s eye chilli
• 4?5 leaves of fresh mint
• 1 bunch of young onions, chopped
• Juice of 2 lemons, sesame oil
• Spices: cumin powder, coriander seeds, Madras curry.

Marinate the chicken with the ginger, the chopped chilli, some sesame oil, the spices and the lemon juice overnight.

Sauté the onions in the sesame oil and add the chicken with its marinade.

Deglaze with the vinegar, cover with some water and add the leaves of fresh mint. Bring to a boil and let simmer for 1 h 30 until the meat falls off the bone so as to obtain very tender meat and a thick sauce.

Serve with warm Indian Paratha bread, rice, plain yogurt and mango chutney.

• 1 kg medium sized eggplants
• Salt, pepper and the juice of 1 lemon
• 1 medium onion, chopped
• Butter
• 450g lamb, minced
• 250 ml white wine
• 3 tomatoes, peeled and cut
• 750 ml Béchamel sauce
• Parsley, chopped
• 2 + 2 large tablespoons of breadcrumbs
• 2 egg whites lightly whipped + 2 egg yolks
• 250 ml grated cheese
• olive oil to deep-fry.

Cut the eggplants in thin slices; sprinkle with salt and pepper; let stand for 1 hour. Brown the onion in the butter, add the minced meat and 4 tablespoons of water.

Incorporate the tomatoes, the parsley, the lemon and the wine, season with salt and pepper. Simmer covered for 45 min. Remove from the heat, add the breadcrumbs and the egg whites; mix well.

While the meat cooks, rinse the eggplants and then place them on a paper towel. Deep-fry briefly in some olive oil in a hot frying pan until golden on each side

Grease an oven-proof dish of 22 x 32 x 5 cm, sprinkle with breadcrumbs and line the bottom with half of the eggplants. Cover with the meat and tomato mixture; finish with a layer of eggplant slices.

Incorporate the beaten egg yolks in the Béchamel as well as the grated cheese (2/3). Top the eggplants with this mixture, sprinkle with the rest of cheese. Bake in the oven at medium heat for 45 min.

• 600g potatoes, mashed
• 300g cod
• 2 cloves of garlic
• 2 tablespoons olive oil

Prepare mashed potatoes first.

Desalt the cod by leaving it to soak in cold water for at least 12 hoursin the fridge (change the water regularly).

Cook the cod in the milk for 20-25 minutes.

Drain the cod and crumble over the mashed potatoes.

Add 2 cloves of chopped garlic and a dash of olive oil.

Do not add salt? cod is already by nature.

Place the brandade in an ovenproof dish and bake for 10 minutes at about 180° C (th. 6).

• 500 g tomatoes
• 1 clove garlic
• 3 bay leaves
• 1 onion
• 1 glass dry white wine
• 4 slices of veal shank
• 25 cl chicken stock
• 6 tbsp wheat flour
• Salt, pepper
• 60 g butter
• 6 sprigs of parsley
• 3 celery stalks

Wash, remove the leaves from the parsley, and chop. Peel and seed the tomatoes.

Peel, wash and chop the onion, the celery stalks and the clove of degermed garlic. Preheat the oven to 180 °C (th. 6).

Flour the meat. In an oven-proof pan, brown the slices of veal with half of the butter. Set aside.

Melt the rest of the butter and add the vegetables. Stir for 2 minutes. Add the meat and white wine. Bring to a boil and add the pieces of tomato and the bay leaves.

Boil again and pour in the chicken stock. Season.

Cover and bake in the oven for 1 ½ hours (add water if necessary during the cooking process).

• 1/2 l milk
• 75 g softened butter
• 900 g flour
• 50 g baker’s yeast (or a package of dehydrated baker’s yeast)
• 10 g fine salt 
• 75 g sugar

In half of the warm milk, dissolve the yeast. Prepare a bread dough with the flour and the sourdough. Allow to rise until the dough has doubled in volume.

Add the other half of milk, the butter, the sugar and the fine salt fin. Knead and let rise for 30 minutes.

shaping

Stretch the dough and shape into cylinders of about 1 m 20 to 1 m 50 long. Then shape the bretzels, cutting furrows in it, baste with a mixture of egg yolk, beer and milk.

Let stand for 1/2 hour and sprinkle with gross salt on both sides.

Bake in a medium oven for about 35 minutes.

• Whole wheat spaghetti
• 400 g squid rings
• 240 g mushrooms
• 80 g onions, minced
• 4 slices of bacon
• 8 cloves of garlic
• Basil
• Salt, pepper
• Olive oil
• Parmesan
• Ground garlic 

Bring the water to a boil for the pasta. Mince the mushrooms and the onion. Rinse the squid rings.

Place the spaghetti in the boiling water. Heat a tablespoon of olive oil in a skillet, and add the onions, the mushrooms and the squid, and sprinkle with basil, salt, pepper, ground garlic and two cloves of crushed garlic.

Simmer until all these ingredients are cooked and slightly browned and until the mushrooms have released their water. In a skillet, fry the sliced bacon.

When the spaghetti is cooked, add it to the mixture and sauté for about 5 min.

Before serving, add the bacon and sprinkle with Parmesan.

• 6 potatoes, cut into 8 wedges each
• 375 ml unbleached wheat flour
• 30 ml corn starch
• 2.5 ml baking powder
• 250 ml lager
• 675 g haddock (or cod or turbot) fillets, cut in half if necessary
• Salt and pepper
• Oil for frying

Preheat the oil in the deep fryer to 170° C. Place a rack on a baking sheet. Preheat the oven to 100 °C. Dip the potatoes in tepid water to remove the starch. Drain and dry them. Deep-fry for 8 min. or until lightly coloured. Drain the chips, place them on the rack, and allow to cool slightly.

Raise the temperature of the oil to 180° C. In a bowl, combine 250 ml of the flour with the corn starch, the salt and the baking powder. Slowly add the lager and whisk the mixture until smooth. Set aside.

Fry the potatoes again in the deep fryer for another 3 to 4 min. or until golden. Remove from the deep fryer and drain on the baking sheet. Add salt and set aside in the oven.

Sprinkle the pieces of fish with salt and pepper and dip them in the rest of flour. Shake off any excess. Then dip each fish piece in the dough to coat  well. Drain and fry a few pieces at the same time, shaking the frying basket to avoid them from sticking together or to the basket. Fry for about 5 min. Remove the fish pieces and set to drain on the rack.

• 60 g fresh flat-leaf parsley
• 10 g fresh tarragon leaves
• 5 g marjoram
• 5 g basil leaves
• 3 g sage
• 30 g shallots
• 3 cloves garlic
• 5 g horseradish, grated or crushed
• 20 g anchovy fillets in oil
• 8 g salt
• juice of a ½ lemon
• 5 cl cognac
• 1 dash soy sauce
• 1 pinch powdered Cayenne pepper

Choose the fine chopper of the mincer. Start by mincing the ingredients at medium speed so as not to heat the mixture, and alternate the herbs and the butter to not lose their flavours. The butter must stay firm.

Add the rest of the seasoning as well as the liquid elements. Whisk.

If the butter seems to fall apart and the liquid tends to separate, simply heat it gently, remove from the heat, and whisk.

• 500 g rice
• 1.2 l fish stock
• 12 Dublin Bay prawns
• 600 g pieces anglerfish or cod or conger eel
• 600 g cuttlefish, squid or similar
• 3 l de mussels
• 1 kg approx. green crabs
• 6 prawns
• 10 tbsp olive oil
• 2 cloves of garlic (diced)
• 4 ripe tomatoes (chopped)
• parsley sprigs
• 1 red pepper
• 100 g green peas
• 200 g green beans
• ½ package of spices (saffron)

Place the pan on the heat with olive oil and some salt. When hot, sauté the langoustines for a few minutes, remove and the set aside on a plate.

Sauté the cuttlefish in the pan and add the pieces of anglerfish or cod, the mussels, the crabs, the chopped garlic and the red pepper cut in slices. Cook the mixture, add ½ package of spices, the chopped tomato, the green peas and the green beans. Add the rice and cook until transparent.

Add the fish stock and decorate with the shellfish.

Simmer on low heat until the stock evaporates (approx. 20 minutes).

• 500 g salmon fillet
• ½ lemon
• 5 sprigs of dill
• 150 g fresh cream
• 10 g butter
• 1 tbsp Meaux mustard
• Salt and pepper
• For the crumble dough :
• 80 g flour
• 80 g butter
• 4 pinches of salt

Prepare the crumble dough the day before. Combine the flour, the salt and the softened butter to obtain a crumbly dough. Place it in a bowl, cover with film and set aside in the fridge. The following day, preheat the oven to 180 °C (th. 6).

Butter the bottom of a cake pan. Crumble the dough and bake in the oven for 10 min. Set aside. Heat the oven to 210 °C (th. 7).

Butter 6 individual oven-proof dishes. Rinse and dry the fillet of salmon, cube it, and sprinkle with salt and pepper. Place in the dishes.

In a bowl, mix the fresh cream, the juice of ½ a lemon, the mustard and the chopped dill. Pour over the salmon cubes.

Bake in the oven for 10 min. (check the cooking), sprinkle the crumbled dough on top, and serve immediately.

• 150 g buckwheat flour
• 100 g wheat flour
• 3 eggs
• 250 ml milk
• 250 ml water
• 1 pinch of salt
• Filling (choose from: eggs, ham, mushrooms, cheese, etc.)

Prepare the pancake batter by briskly whisking together all the ingredients except the filling, starting with the flours; add the salt, then the eggs, and moisten with the liquids, continually whisking to obtain a smooth batter.

Allow the batter to rise for some time, then fry the pancakes in a hot frying pan with a small amount of oil or butter.

Fill each crêpe with the selected ingredients: eggs, ham, mushrooms, and finally the cheese.

Fold the pancakes so that the filling remains warm inside and serve with a green salad.

• 4 kg mussels
• 30 g butter or margarine
• 2 shallots
• 1 glass of dry white wine
• 1 level tsp flour
• Parsley
• Salt and pepper

Scrub and wash the mussels.

Place in a cooking pot with a knob of butter, the chopped shallots and the white wine.

Heat the mussels over high heat until they open, keeping the cooking pot covered. Shake 2 or 3 times during the cooking process.

Once they have opened, remove the mussels from the pot, reserving the cooking juices. Place in a shallow dish and keep warm. Bring the cooking juices back to the heat. Combine 1 tsp of flour with the same amount of butter or margarine using a fork.

Add to the cooking juices and boil briefly. Add salt and pepper. Pour over the mussels.

Sprinkle with chopped parsley and serve immediately.

• 1 cooking sausage
• 3 eggs
• 200g flour
• 1 package instant yeast
• 1 glass of fresh cream
• Salt

Preheat the oven to thermostat 5 (150 °C). Beat the eggs with 2 pinches of salt. Add the cup of cream and mix well. Incorporate the flour to which the instant yeast has been added.

Butter or line a cake pan (with parchment paper). Place one-third of the mixture into it, place the sausage on top (do not prick it with a fork or else the fat will be released) and cover with the rest of the dough.

Bake in an oven heated to 200° C until golden brown.

• 500g flour
• 20g baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 2.5 dl warm water
• 2 tablespoons olive oil

Crumble the baking powder, mix with warm water, and leave to rest for 10 minutes.

Combine the flour and the salt and form a well in the centre. Pour the baking powder and water mixture in the middle.

Knead the dough for 10 minutes until elastic and moist.

Cover the dough with a clean, damp cloth.

Let the dough rise for 2 hours; its volume must double.

Garnish according to your taste and to the seasons!

• 100g oat flakes
• 1 apple
• 1 banana
• 6 strawberries
• 2 pots de yogourt nature (360 g total)
• 3 dl milk
• some lemon juice
• 1 tablespoon of honey
• 2 tablespoons of mixed seeds (pumpkin, sunflower, almonds, pine nuts pecan

Soak the oat flakes in the milk one day before using.

Grate the apples, cut the banana in slices and the strawberries in dices. Add to and mix with the oat flakes and the yoghurt.

Add some lemon juice, the honey and mix all ingredients. If the preparation is not liquid enough, add some milk.

Let stand for about 1h in the fridge.

Sprinkle with seeds before serving.

• Hamburger buns
• Burgers
• Onions
• Cheese, cheddar type
• Tomatoes
• Salad
• Mustard
• Ketchup

Sauté the onions at low temperature and add the steaks.

Once cooked, place a slice of cheddar on each steak and allow to melt.

Once cooked, place the steak and the cheese on one of the bun halves covered with a mixture of ketchup and mustard.

Add the salad and the tomato in fine slices. Close the hamburger and enjoy warm.

• 1 roll of short crust pastry
• 100 ml maple syrup
• 50g sugar
• 2 tablespoons cornflour
• 50?75 ml water
• 150?200g pecan nuts

Roll out the dough and place it in a pie dish. Pierce with a fork. Distribute dried beans and bake blind (in the oven at 170 °C, th. 5-6) for 15 min.

Heat the maple syrup, the sugar, the cornflour and the water in a pan. Stir constantly, whisk and allow to thicken.

Remove the dried beans, pour the mixture over the bottom of the pied crust and distribute the pecan nuts. Sprinkle with a few spoons of vanilla or brown sugar.

Place in the oven for 15 min. at 180 °C (th. 6). Serve the pie when still warm with a scoop of vanilla ice cream.

• White bread (panini style to be toasted later on)
• Mayonnaise, pickles
• Chipotle chilli powder
• Colman or Savora mustard
• Thinly sliced roast pork
• Slices of ham on the bone
• Slices of grilled bacon
• Slices of Manchego cheese

Mix the mayonnaise with the chipotle chilli powder

Cut the bread in 2 and spread the chilli mayonnaise on top.

Then, in this order, add the pickles, the slices of roast pork, the slices of ham on the bone, a thin layer of mustard, the Manchego cheese and end with the grilled bacon.

Toast the sandwich for 5 minutes.

• 900g / 1 kg chicken breasts or beef
• 3 peppers (colour unimportant)
• 2 big onions
• Salt, pepper
• Cayenne pepper powder
• 1 lemon
• about 15 fajitas
• Guacamole
• Fresh cream
• A few leaves of lettuce
• 2-3 tomatoes

Cut the peppers in small pieces and brown at low heat until almost done.

During that time, dice the onions and brown them too.

When almost cooked, add them to the peppers and continue cooking at low heat.

Season with salt and pepper and add Cayenne pepper according to taste.

Cut the chicken in small pieces.

Remove the peppers and the onions from the heat.

Brown the chicken.

When cooked, add the juice of 1 lemon, the onions and the peppers and simmer for a few minutes.

Cut and dice the tomatoes.

stuffing the fajitas:

Spread some fresh cream on the fajitas and add guacamole, some diced tomatoes and bits of lettuce leaves. Add the chicken mixture and roll up the fajitas.

• 1 chicken
• 2 zucchinis
• 1 citron jaune
• Oil
• 4 bay leaves
• 1 tablespoon Colombo powder
• 2 cloves of pink garlic
• 1 tablespoon cumin seeds
• 10 pepper grains
• 2 tablespoons vinegar
• 4 jams
• 4 cm fresh ginger
• 1 green chilli
• 4 cloves
• 2 sprigs of thyme
• 2 spring onions
• 1 small bunch of parsley
• 1 onion
• Salt and pepper
• 1 tablespoon of mustard seeds

A day earlier, cut the chicken into pieces. Mix the Colombo pepper, the chilli, the garlic, the spring onions, the ginger, the cloves, the vinegar, the parsley and the bay leaf. Season with salt and pepper.

Baste the meat with this mixture and leave to rest for one night in the fridge.

The next day, peel and finely chop the garlic, the onion and the spring onions.

In a casserole, dry fry the cumin, the mustard and the pepper seeds. Add the oil, the spring onions, the onion, the garlic, the sprig of thyme and the bay leaf.

Add the pieces of chicken and sear them whilst stirring a few times.

During that time, peel the jams and the zucchinis; dice and add whilst stirring.

Season with salt and pepper.

Cover with water and cook covered for 40 min. at medium heat.

• 30 cl olive oil
• 10 cl wine vinegar
• 6 garlic cloves
• 2 small onions
• 2 tablespoons of parsley cut finely
• 1 tablespoon of dried rosemary or thyme
• 1 pinch of ground Cayenne pepper
• 1 pinch of ground cumin
• 1 teaspoon of coarse salt
• 1 tablespoon of dried oregano
• 1 teaspoon of black pepper from the mill

Bring 8 cl water to the boil with the coarse salt. Once the salt has dissolved, turn off the heat and let the water cool.

Emulsify the olive oil with the vinegar and the salt water.

Chop the onion and the garlic clove and put all the ingredients in a mixer. Let the blended sauce rest for 2 to 3 hours in the fridge before serving.

• 250g cod
• 1 onion
• 2 clove of garlic
• 1 hot chilli
• 2 tablespoons of parsley, chopped
• salt and pepper
• 250g flour
• 2 eggs
• ½ glass of water or of milk
• Frying oil

Desalt the cod by leaving it to soak in water for 4 hours. Drain and remove the bones and the skin.

Blend the cod flesh in a mixer with the onion, the garlic, the chili, the parsley and some salt and pepper.

Pour into a salad bowl. Add the flour, the eggs one by one and the water (or the milk ). Mix to obtain a texture that is neither too dry nor too liquid trop sèche. Add water if necessary.

Take out some dough with a tablespoon and carefully pour it into the boiling oil. Fry for 2 to 3 minutes.

Drain the accras on a paper towel and enjoy immediately.

• 320g dried red beans
• 1 smoked sausage (such as a ?saucisse vaudoise? or a ?saucisse de Morteau?)
• 1 spicy chorizo cut in slices
• 4 slices of smoked pork chest
• 400g de chuck of beef
• 2 carrots, peeled
• 3 onions, 1 studded with a clove
• Thyme, bay leaf, butter, salt, pepper
• Spices: paprika, ground yellow curry, cumin powder

Soak the dried beans in water for 12 to 24 hours to let them swell.

Then place the beans in a casserole with their soaking water, adding water if needed. Add coarse salt, one onion studded with a clove the 2 whole 2 carrots, thyme, one bay leaf, the spices, the (whole) smoked sausage, the chorizo, the slices of pork chest and the (whole) chuck of beef. Bring to a boil and allow to simmer for about 1.5 hours. Remove the still crunchy red beans and pursue the cooking for another 2 hours.

Mix the cooking stock separately with 50 g of bean puree to thicken it.

Gently brown the 2 chopped onions in some butte, sear the meat in it, add the rest of the non-pureed beans, the carrots, the onions and the thickened broth. Adjust the seasoning with salt and pepper.

• 500g mutton or lamb (brisket or neck)
• 2 chicken thighs cut in 2
• 8 merguez
• 200g couscous (medium grain)
• 6 fresh tomatoes
• 500g of fresh vegetables (2 carrots, 2 small zucchini, 2 turnips, 1 eggplant, 1 can of chickpeas with their juice)
• 3 onions
• 2 tablespoons de ras-el-Hanout
• 1 tablespoon ground cumin
• Harissa (paste or canned)
• 3 Spanish chilli
• 2 peppers
• Olive oil
• Salt

Heat the oil in a large casserole. Brown the meat and cook while preparing the vegetables.

Cut and coarsely dice the zucchini and the eggplant (without peeling them). Peel the turnips and cut in large wedges. Open the chilli, seed and remove the white parts. Cut into strips. Peel and chop the onions.

Remove the meat and discard the excess fat without washing the casserole to collect the meat juices. Pour some oil into the pan and slightly brown the onion. Add the spices and leave to heat for 1 minute so all the fragrances can develop. Add the vegetables, stir well and complete with 1 l litre of warm water from the tap. Salt generously. Place the meat back into the casserole and let simmer for 30 minutes. 10 minutes before the end of the cooking time, add the chickpeas and their juice.

During that time, rinse the semolina carefully in warm water (it will start to swell). When the meat has cooked for some 20 minutes, remove parts of the stock and filter it before pouring it on the semolina (1 ½ volume of broth for 1 volume of semolina). Stir rapidly. Cover and let swell for 5 minutes.

During that time, pierce the merguez sausages generously with a fork or the tip of a knife. Cook in a non-stick frying pan without adding any fat to make them loose most of their fat.

Pour the couscous into a large dish and distribute the drained meat and the vegetables on top. Serve part of the plain cooking juice in one bowl and the rest, flavoured with harissa, in another one.

Prepare the crepes the day before. Pour 250 ml of water into a mixing bowl, add the teff or buckwheat flour, and then add the rest of the water.

Beat the mixture energetically to obtain a smooth batter. Cover with a clean cloth and leave at room temperature for 24 to 48 hours (the batter should rise and the surface should crackle).

The next day, blend the batter and leave to rest for 5 minutes.

Heat a small amount of oil in a non-stick pan, pour one ladle of batter into the pan, and cook for 1 to 2 minutes on each side (the pancakes should be thick).
 

Prepare the meat: heat the sunflower oil in a stew pot and sauté the chopped onions, garlic and tomatoes.

Add the spices and meat and simmer on low heat for 30 minutes.

Season with salt and pepper and serve on the crepes.

• 1 bunch of asparagus
• 1 shallot
• 4 handfuls of rocket salad
• 4 kale leaves
• ½ red cabbage
• 4 radishes
• 25 g pistachios
• 50 g olives
• 1 tbsp olive oil
• Dressing:
• 3 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper

For the dressing:

Stir all the ingredients together and season.

For the salad:

Cut the tips off the asparagus and reserve.

Chop the shallot.

Heat the oil in a frying pan and sauté the asparagus and shallots.

Mince the kale, cabbage and radishes.

Pit the olives.

Toast the pistachios in a frying pan for a few minutes.

Combine all the ingredients in a salad bowl.

Toss the salad with the dressing.

• 3 tbsp colza oil
• 2 tbsp vinegar
• Zest of 1/2 orange
• Salt and pepper

For the dressing:

Combine all the ingredients.

Season.

For the salad:

Wash the Brussels sprouts and finely chop them.

Pit the dates and finely chop them.

Remove the pith from the orange, reserving the segments.

Crush the hazelnuts and toast them slightly in a pan.

Combine all the ingredients in a salad bowl.

Toss the salad with the dressing.

• 8 leaves of basil
• 4 tbsp olive oil
• 3 tbsp raspberry vinegar
• Salt and pepper
• 2 small hot peppers
• 2 grapefruit 
• 400 g crabmeat 

For the dressing:

Chop the basil leaves.

Stir all the ingredients together.

For the salad:

Seed the hot peppers and finely chop them.

Peel the grapefruit and separate the quarters.

Using a knife, remove the pith from each quarter to reveal the pulp, and reserve half.

Then press the remaining quarters by hand and reserve the juice.

Cut the crabmeat into small pieces.

Add the dressing and gently stir the grapefruit quarters, grapefruit juice and crab pieces, and season.

• Red cabbage
• 2 celery branches
• 1 carrot
• 3 tbsp colza oil
• 2 tbsp vinegar
• 1 tsp mustard
• Salt and pepper

Finely chop the red cabbage.

Mince the celery.

Grate the carrot.

Combine all the dressing ingredients in a salad bowl.

Add the salad ingredients.

Toss.

• 3 tbsp colza oil
• 2 tbsp vinegar
• 1 handful pumpkin seeds
• 1 tsp powdered ginger
• Salt and pepper

For the dressing:

Combine all the ingredients.

Season.

For the salad:

Preheat the oven to 180°C.

Peel and hollow out the red kuri squash and dice the pulp.

Bake the red kuri squash for 25 minutes.

Peel the apples and cut them into half-moons.

Heat the oil in a stew pot and sauté the apples with the cinnamon.

Cook for approximately ten minutes.

Cut the avocados into small pieces.

Arrange the baby spinach leaves in the bottom of a salad bowl and add the other ingredients.

Combine all the ingredients.

Toss the salad with the dressing.

• 1/2 oriander leaves
• 4 tbsp olive oil
• 1 tbsp honey
• 3 tbsp vinegar
• Salt and pepper
• 300 g strawberries
• 100 g baby spinach 
• 1 red onion 
• 2 avocados 

For the dressing:

Chop the coriander leaves.

Combine all the ingredients.

For the salad:

Wash the strawberries and baby spinach leaves.

Mince the red onion.

Cut the strawberries and avocados into pieces.

Combine all the ingredients in a salad bowl.

Add the dressing and toss.

• 3 tbsp colza oil
• 2 tbsp vinegar
• 3 tbsp apple juice
• Salt and pepper
• 100 g lamb's lettuce 
• 2 apples
• 80 g walnuts 
• 50 cranberries 

For the dressing:

Combine all the ingredients.

Season.

For the salad:

Wash the lamb's lettuce.

Wash and finely slice the apples.

Crush the walnuts.

Combine all the ingredients in a salad bowl.

Toss the salad with the dressing.

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 tbsp lime juice
• 1 tbsp chia seeds
• Salt and pepper
• 500 g cooked quinoa 
• 2 avocados 
• 1 onion
• 200 g cherry tomatoes 
• 60 g pecan nuts 

For the dressing:

Combine all the ingredients.

Season.

For the salad:

Cook the quinoa in a large cooking pot with twice its volume of water.

Bring to a boil and then lower the heat, cook covered for approximately 20 minutes, and allow to cool.

Peel the avocado, cut it into strips, and sprinkle them with lemon juice 

Slice the onions into rounds.

Cut the cherry tomatoes into pieces.

Crush the pecan nuts.

Combine all the ingredients in a salad bowl.

Toss the salad with the dressing and sprinkle with pecan nuts.

• For the dough:
• 250 g wheat flour
• 100 g butter
• 1 egg
• ½ tsp salt
• For the filling:
• 15 apricots
• 200 g butter
• 200 g caster sugar
• 3 dl water
• For the caramel:
• 200 g caster sugar

For the filling:

Preheat the oven to 200°C.

Heat the water, butter and sugar in a cooking pot.

Halve and pit the apricots.

Poach the apricots in the water, butter and sugar mixture for approximately 2 minutes.

Drain the apricots.

For the dough:

Cube the butter and cut it into the wheat flour.

Add the egg and mix well to obtain a ball of dough.

Chill in the refrigerator for approximately 30 minutes.

For the caramel:

For 65 g of sugar into a saucepan and melt.

Add another 65 g of sugar and repeat the process.

Add the remaining 70 g of sugar and repeat the operation to obtain a dark caramel.

To assemble:

For the caramel into a cake mould and allow to cool.

Arrange the apricot halves on top (skin side face down against the caramel).

Roll out the dough to cover the apricots.

Bake for approximately 30 minutes.

When the dough is golden brown, turn the cake mould out onto a plate, but wait a few minutes before removing the cake mould.

Allow to cool a bit and serve warm if possible.

• 1 onion
• 2 shallots
• 2 cloves of garlic
• 1 celery stalk
• Thyme, ½ a bay leaf and sprigs of parsley
• 1 carrot
• 1 clove
• 1 dl white wine
• 1 dl red wine vinegar aged in oak barrels
• 2 dl extra virgin olive oil
• a pinch of salt
• Sarawak or traditional black pepper

Chop the onion and the shallots.

Crush 2 cloves of garlic.

Chop the parsley, the celery, the thyme and the carrot, and then grind everything in a spice mortar.

Add the bay leaf and the clove.

Add the white wine, the red wine vinegar and the extra virgin olive oil.

Stir well.

Adjust the seasoning with salt and black pepper.

Our tip :

Using marinades is a traditional way to tenderize and to flavour meats through slow impregnation. Ideally, let this happen overnight (the day before cooking the meat), in the fridge.

• 2 shallots
• 1 clove of garlic
• A few coriander leaves
• 20 g fresh ginger
• ½ stick of lemongrass
• 2 dl extra virgin olive oil
• 1 dl white wine
• 1 dl yuzu vinegar 
• A pinch of salt
• Nepalese Timut pepper (lemon flavoured) or black pepper

Chop 2 shallots.

Crush 1 clove of garlic.

Chop the coriander leaves, the ginger and ½ of the lemongrass stick, then grind all in a spice mortar.

Add the extra virgin olive oil, the vinegar and the white wine.

Adjust the seasoning with the salt and the pepper.

Our tip :

Using a marinade is a traditional way to flavour fish. Ideally, let them marinate for 2 hours in the fridge before cooking.

• 180 g tomato concentrate
• 4 tbsp liquid honey 
• 2 cloves of garlic, chopped
• 2 onions, minced
• 6 tbsp olive oil
• 4 tbsp cider vinegar
• 1 dl white wine
• 5 cl Worcestershire sauce
• 1 tsp mustard
• 1 small bunch of thyme
• sprigs of parsley
• tarragon leaves
• pinch of salt and pepper
• pinch of cayenne pepper

Caramelize the honey.

Add the onions and the garlic.

Deglaze with white wine and vinegar, then reduce.

Add the tomato concentrate and all the other ingredients.

Adjust the seasoning with salt and the pepper.

Chill in the refrigerator for 3 hours before serving

Our tip :

Be careful not to coat the meat with too much sauce before cooking, but rather add more with a brush once cooked.

• 100 g smoked bacon
• 1 shallot
• 1 bunch of chives
• 1/2 red onion
• 20 g whole-grain mustard
• 20 g mild mustard
• 2 dl walnut oil
• 1 dl sherry vinegar
• Salt and pepper

Chop the shallot and the onion. Place them in a frying pan with the finely cut bacon.

Sauté them together over low heat.

For off the excess fat.

Deglaze with the sherry vinegar.

Add the two mustards and stir.

Put into a salad bowl.

 dd the vinegar and the walnut oil and adjust the seasoning with salt and pepper.

Finish by sprinkling with finely chopped chives.

Our tip :

Serve this dressing on a pretty lettuce heart mixed with chopped chicory and sliced radishes.

• 2 kiwis
• 1 bunch parsley, chives and basil
• 30 gr capers
• 1 yellow tomato, 1 red tomato and 1 green tomato, seeded and diced
• 2 lemons
• 30 gr black and green olives
• Pinch of salt and pepper
• Chill in the refrigerator for 3 hours before serving

Chop the kiwis into a brunoise.

Mince the chives, basil and parsley.

Finely chop the capers, tomatoes and olives.

Blend.

Add the lemon juice.

Incorporate the olive oil and yuzu juice.

Adjust the seasoning with salt and pepper.

• 300 g frozen peas
• 2 ripe avocados
• ½ bunch of mint leaves
• 3 green lemons, squeezed
• 1 bunch of coriander

Crush and mix all the ingredients.

Adjust the seasoning with salt and pepper.

Serve with Nachos. 

Our tip :

This drink can also be served as a condiment with fish or grilled white meat.

• 1 egg yolk
• 1 tsp mustard
• 1 dl sherry vinegar
• 4 dl sunflower oil
• 5 g "Black Pearl" curry or mild Indian curry
• a pinch of salt
• Espelette chilli pepper

Combine the egg, the mustard, the sherry vinegar and the salt.

Slowly whisk in the sunflower oil.

Add the ”Black Pearl“ curry.

If the mayonnaise separates, add some cold water and whisk energetically.

Our tip :

Let all the ingredients stand at room temperature to obtain a good mayonnaise and then place it in the fridge.

The ”Black Pearl“ can be replaced by a mild Indian curry.

• 300 g Jerusalem artichokes
• 1 dl crème fraîche
• 1 tbsp truffle oil
• Chervil (or chives)
• Toasted sesame seeds
• Salt
• Pepper
• Burgundy truffle strips, to garnish

Wash the Jerusalem artichokes, without peeling them, and cook them in salted boiling water until they are tender.

Once cooked, immerse them in a large bowl of iced water.

Peel them and blend them with the cream and truffle oil.

Reheat the mixture briefly, and season with salt and pepper.

Blend the mixture with an immersion blender until foamy.

Serve in bowls and garnish with a few drops of truffle oil and the truffle strips, chervil and sesame seeds.

• 1 small carrot
• 1/ 2 celery branch
• 1 onion
• 1 clove of garlic
• Parsley
• Lemon
• 5 cl Vermouth
• 5 cl light cream
• 1 packet of saffron
• 50 cl fat-free fish stock
• 50 g prawns
• 50 g scallops
• 100 g cod fillet
• 100 g mussels
• 100 g clams

Chop all the vegetables into a fine julienne.

Bring the stock to a boil in a large stew pot and add the vegetables.

Lower the heat to simmer the stock and vegetable mixture.

Add the vermouth and saffron.

Add the fish (add the scallops last) and then season with salt and pepper.

Lower the heat and simmer for approximately 6 minutes.

To serve, add the cream and parsley.

Ladle the stew into bowls, season with pepper, and garnish with lemon quarters..

• 100 g chocolate
• 2 eggs
• 25 g salted butter
• ¼ Tonka bean
• Salt
• Fleur de sel to garnish

Melt the chocolate with the butter and freshly grated Tonka bean in a double boiler.

Separate the egg whites from the yolks and beat the whites to stiff peaks with a pinch of salt.

Add the yolks to the chocolate and butter mixture.

Delicately incorporate the egg whites into this mixture.

Scoop the mousse into individual verrines, cover with plastic film, and chill for at least 2 hours.

To serve, garnish with a few raspberries and mint leaves.

• 400 g wheat flour
• 7 g baking powder
• 3 g sodium bicarbonate
• 1 pinch of salt
• 1.5 tsp ground cinnamon
• 1 tsp four spice mixture (ginger, pepper, nutmeg, cloves)
• ½ tsp ground ginger
• 120 g butter
• 100 g brown sugar
• 1 packet vanilla sugar
• 100 g molasses
• 1 egg

Beat the softened butter with the sugar, vanilla sugar, molasses and salt, and then add the egg.

Mix the flour with the baking powder, sodium bicarbonate and spices.

Gradually incorporate the flour mixture into the butter mixture using a spatula, then the hands. The dough must not be sticky; add flour if necessary.

Preheat the oven to 180°C.

Roll out the biscuit dough to a thickness of 3 mm on a floured work surface using a rolling pin.

Cut out shapes using a gingerbread man cookie cutter.

Bake for approximately 8 to 10 minutes.

Leave to cool, then decorate with icing.

• 5 dl skim milk
• 2 capsules of cardamom
• 5 grains of coarsely ground black pepper
• 1 star anise seed
• ¼ split vanilla bean, scraped
• 3 cloves
• 2 tsp Darjeeling tea
• 80 g chopped 72 % cacao dark chocolate

In a saucepan, bring the milk to a boil and infuse the tea and all the spices in it for 10 minutes.

Filter the milk and bring back up to a boil, then remove it from the heat and melt the chocolate into it.

Garnish with marshmallows.

• 250 g softened butter
• 200 g caster sugar
• 1 pinch of salt
• Zest of one organic lemon
• 3 eggs
• 500 g fine flour
• 1 egg yolk for browning the pastry

Beat the softened butter with the sugar, salt and lemon zest.

Incorporate the eggs one by one and beat the mixture with a whisk until it whitens.

Add the flour and knead the dough by hand to obtain a homogeneous blend.

Wrap the ball of dough in plastic film and chill to reserve for 2 hours.

Preheat the oven and take the ball of dough out of the refrigerator 10 minutes before handling it.

On a floured work surface, roll out the biscuit dough to a thickness of 8 mm using a rolling pin.

Cut out various shapes of biscuits using a cookie cutter.

Brush with egg yolk and bake for approximately 10 minutes.

You might also add 2 tbsp cacao and 2 tbsp milk to form a chocolate Milanese dough.

• 150 g wheat flour
• ½ tsp salt
• 1 egg
• 3 tbsp milk
• 25 g softened butter
• 25 g melted butter
• 600 g pitted red plums
• 50 g caster sugar
• 150 g ground hazelnuts
• ½ tsp cinnamon
• 2 tbsp lemon juice

In a mixing bowl, combine the flour and salt, and form a well in the centre. Crack an egg into the centre and then add the softened butter and milk.

Knead with the fingertips to obtain a supple, homogeneous dough. Form a ball of dough, cover with plastic film, and leave to rise in a cool place for 30 minutes.

Cut the red plums into quarters. In a bowl, combine them with the sugar, lemon juice, cinnamon and ground hazelnuts.

Preheat the oven to 200°C.

Roll the dough out as finely as possible onto a floured tea towel.

Brush the dough with melted butter, leaving 3 cm edges on each side, and arrange the red plums on the dough.

Raise up the edges and then delicately roll the dough lengthwise using the tea towel.

Place the strudel on a lined baking sheet, brush it with milk, and bake it for approximately 45 minutes in the middle of the oven.

Serve warm or cold, accompanied by a scoop of vanilla ice cream, custard or whipped cream.

• 2 apples
• 150 g red cabbage
• 2 branches of celery with the leaves
• 150 g raw red beetroot
• Ice cubes

Remove the stems from the apples and quarter them.

Cut the red cabbage into small pieces.

Cut the celery into short segments.

Cut the beetroot into small pieces.

Reserve one apple quarter.

Place the apples, cabbage, celery and beetroot in a juicer to extract the juice.

For it into a glass with the ice cubes.

Decorate with apple strips.

• 1/2 bulb of fennel, exterior removed
• 2 apples
• 2 kiwis
• 1 pinch ground ginger

Halve the apples and core them.

Peel the kiwis and chop them into large pieces.

Place the apples, kiwis and fennel into a centrifugal juicer.

Blend the juice with the ginger.

Serve well chilled.

• 2 handfuls of strawberries
• 8 cl milk
• 2 tsp balsamic vinegar
• ½ tsp honey
• Ice cubes

Wash the strawberries and remove the stems.

Blend the strawberries in a blender to obtain a smooth purée.

Incorporate the balsamic vinegar and milk.

Add the honey.

Serve with ice cubes.

• 1 pinch saffron
• 1 tsp hot water
• 1 banana
• 12 cl milk

Infuse the saffron in hot water.

Peel the banana.

Blend all the ingredients in a blender.

Serve in a large glass.

• 2 apples
• 1 lemon
• 1 orange
• ¼ cinnamon stick
• Hot water
• ½ tsp honey

Remove the stems from the apples, quarter them, and reserve a fine slice.

Zest the lemon and the orange, then cut the pulp into pieces.

Place the fruits in a centrifugal juicer, juice them, and reserve the juice.

To serve, pour the juice into a cup, filling it halfway.

Add the piece of cinnamon and the hot water to fill the rest of the cup.

Serve with a fine slice of apple.

• 400 g melon
• 1 passionfruit
• 115 g blueberries
• 175 g blackberries

Wash the blueberries and blackberries.

Peel and quarter the melon, keeping a few fine slices for the garnish.

Halve the passionfruit and scrape out the pulp with a spoon.

Press all the fruits.

Serve in a glass and decorate with melon slices.

• 2 pears
• 1 apple
• 8 plums

Wash the fruits.

Core and quarter the apples.

Pit the plums.

Place the pears and apples in a centrifugal juicer to extract the juice.

Transfer to a blender bowl and blend the juice thoroughly with the plums.

• 400 g white grapes
• 1 apple
• 6 mint leaves
• Ice cubes

Wash the grape, apple and mint leaves.

Core and quarter the apple.

Press the grapes and apple.

Add the mint leaves.

For the mixture into a glass over the ice cubes.

• 250 g tomatoes
• 8 basil leaves
• 3 spring onions
• 1 red pepper
• Crushed ice
• Salt and pepper

Wash the tomatoes, basil leaves, onion and pepper;

Quarter the tomatoes.

Halve the pepper and core it.

Reserve one basil leaf.

Place the tomatoes, basil, onions and pepper in a centrifugal juicer.

Juice the vegetables to obtain a smooth, homogeneous mixture.

For it into a glass with the crushed ice.

Garnish with the basil leaf.

Season.

• 100 g rhubarb
• 1/2 pot plain yoghurt
• 7 cl milk
• 1 tsp honey
• 1 tbsp water

Wash the rhubarb, remove the outer layer, and cut it into small cubes.

Place the rhubarb, water and honey in a saucepan, cover, and cook over medium heat for 5 to 10 minutes.

Once the rhubarb is tender, allow to cool.

Place the rhubarb, yoghurt and milk in a blender bowl.

Blend all the ingredients.

Serve well chilled in a glass.

• 2 bunches spinach
• 2 branches celery with the leaves
• 1 clove garlic
• 1 pinch powdered Cayenne pepper
• 15 cl water

Peel the garlic clove.

Separate the spinach leaves, eliminating the tough ones.

Place the spinach, celery and garlic in a centrifugal juicer to extract the juice.

Add the water and season with Cayenne pepper.

• 2 small beetroots
• 10 cl yoghurt
• 1 tsp mustard grains

Cut the ends off the beetroots.

Place the beetroots in a centrifugal juicer to extract the juice.

Reserve a few mustard grains.

Blend the rest of the ingredients in a blender.

For the mixture into a glass.

Sprinkle with mustard grains.

• 100 g strawberries
• 200 g watermelon
• 5 mint leaves
• Ice cubes

Wash and hull the strawberries.

Blend the strawberries into a smooth purée with the coarsely seeded watermelon and the mint leaves.

Serve with ice cubes.

• 300 g carrots
• 1 apple
• 1 onion
• 1 clove of garlic
• 2 cm fresh grated ginger root
• 1 tbsp colza oil
• 1 l vegetable stock
• 1 tbsp honey
• 1 tbsp turmeric
• Salt and pepper

Coarsely cut the carrots.

Peel the apple, core it, and coarsely cut it.

Mince the onion and sauté it in the olive oil..

Add the garlic and ginger and cook for one minute.

Add the stock, carrots, apple, oil and honey, and bring to a boil.

Cook for 25 minutes until the carrot and apple are tender.

Blend all the ingredients with an immersion blender and season.

• 600 g courgettes
• 1 onion
• 3 shallots
• 5 cm ginger root
• 2 tbsp milk
• 2 tbsp olive oil
• 1 tbsp coarse salt
• 1 tsp caster sugar
• 670 ml vegetable stock
• Salt and pepper

Wash the courgettes and cut them into small sticks.

Peel and chop the onion, shallots and ginger.

Heat the oil in a large cooking pot and sauté the onion, shallots and ginger for approximately 5 minutes.

Add the courgettes and sugar and allow to dissolve for a few minutes.

Bring the stock to a boil and pour it into the pot.

Blend with a hand blender.

Leave to cool and add the milk.

Chill to reserve.

• 2 large parsnips
• 1 onion
• 2 tbsp olive oil
• 400 g white fava beans
• 1 onion
• 1 sprig of sage
• 3 bay leaves
• 1 l vegetable stock
• 1 tbsp sesame seeds
• Salt and pepper

Coarsely chop the parsnips and onion.

Wash the bay and sage leaves.

Drain and rinse the white fava beans.

Sauté the parsnips and onion in the olive oil.

Add the bay leaf, white fava beans, sage and stock.

Season with salt and pepper and simmer for approximately 15 minutes.

Remove the bay leaf.

Blend with a hand blender.

Adjust the seasoning and add water to reach the desired consistency.

Sprinkle with sesame seeds.

• 200 g dark chocolate
• 150 g melted butter
• 150 g caster sugar
• 70 g wheat flour
• 3 eggs
• 75 g chopped walnuts
• 1 pinch of salt

Preheat the oven to 180°C.

Melt the butter in a saucepan and incorporate the chocolate, broken into pieces. Allow to melt over low heat, stir to obtain a homogeneous mixture, and remove from heat to reserve.

Beat the eggs with the sugar and pinch of salt until the mixture whitens.

Gradually add the sifted flour. Pour the melted chocolate into the mixture and stir to obtain a homogeneous batter.

Coarsely chop the walnuts, add them to the mixture, and stir again.

Butter and flour a square or rectangular mould.

For the batter into a mould and bake for 25 minutes at 180 °C.

Tip: Serve the brownies warm with a scoop of vanilla ice cream and garnish with fresh raspberries and a sprig of mint.

• 600 g de Gruyère, cubed
• 6 artichoke hearts, cooked
• 3 egg yolks
• 2 whole eggs
• 350 cl liquid cream
• 10 slices of smoked bacon
• ¼ l white wine
• ground nutmeg
• salt and pepper

Soak the cubed Gruyère in the white wine overnight.

Combine the whole eggs with the egg yolks, cream, nutmeg, salt and pepper, and then incorporate the drained Gruyère cubes.

Cut a piece of parchment paper to the size of the terrine dish and line it with the slices of bacon. Fit this into the terrine dish.

Pour half of the Gruyère, egg and cream mixture into the terrine and place the artichoke hearts on top. Cover with the rest of the mixture.

Cover the dish with parchment paper and cook in a water bath (bain-marie) at 110 ° for 2 ½hours.

Leave to cool overnight.

Unmould the next day. Cut into 2-cm slices and brown under the broiler until golden.

Serve immediately with a mixed salad topped with walnut oil.

• • 600 g cooked wholegrain pasta
• (~350 g dry pasta)
• • 300 g cold roast chicken, diced
• • 200 g green peas
• • 200 g carrots, diced
• • 100 g button mushrooms, chopped
• • a few radishes, chopped
• • 1 small shallot, chopped
• • 1 tbsp basil, chopped
• • 3 tbsp colza
• • 2 tbsp white wine vinegar
• • 1 tsp mustard
• • Salt, freshly ground pepper

Peel and dice the carrots, cook them in salt water with the green peas, drain and set aside.

In a large salad bowl, combine the mustard, the vinegar, the oil and the shallot to obtain a smooth sauce; season.

Add the other ingredients, mix well and serve.

Note: this salad may be prepared in advance and chilled in the refrigerator. You can might the meat and vegetables according to your leftovers and the season.

• For the pancake batter:
• 330 g buckwheat flour
• 75 cl cold water
• 1 egg
• Salt
• For the filling:
• 250g ricotta
• 2 tbsp Parmesan
• 500 g chopped leek
• 1 shallot
• Thyme
• 2 tbsp mild olive oil
• Salt, pepper

Preparation of the pancake batter

Combine the flour and the salt in a mixing bowl. Add the water and beat with a whisk. Incorporate the egg and beat until the mixture is smooth.

Cover the mixture with cling film and leave to chill for 1 to 2 hours in the refrigerator.

Fry the pancakes one by one in a slightly oiled frying pan and reserve them on a plate.

Preparation of the filling

Sauté the leek and the shallot in a frying pan with some olive oil. Cook the leek until tender, season, and set aside. 

Combine the ricotta with the leek, season with pepper, and distribute evenly over the pancakes. Roll into cylinders.

Preheat the oven to 180 °C.

Cut the stuffed pancakes into equal parts and place them in a lightly oiled baking dish.

Sprinkle with Parmesan and bake in the oven for 30 minutes.

• 60 g chia seeds
• 8 dl almond milk
• 375 g slivered almonds
• Fresh seasonal fruit

In a bowl, combine the chia seeds and the almond milk.

Chop the almonds in slivers and add to the mixture.

Cover with plastic film and chill in the fridge overnight.

Garnish with chopped fresh seasonal fruit (red berries, mango, banana, pear, etc.) just before serving the pudding

• 200 quinoa
• 150 g rocket salad
• 2 avocados
• 8 dried apricots
• 30 g hazelnuts
• 4 small onions
• 3 tbsp olive oil
• 1 tbsp Balsamic vinegar
• 2 tbsp lime juice
• Salt, pepper

Boil the quinoa in a cooking pot with 3 times its volume of water for about 20 minutes. Drain and set aside.

Peel the avocado, cut in slices and coat with lime juice.

Cut the dried apricots into pieces.

Chop the nuts and roast them for a few seconds in a frying pan.

Cut the onions into slices.

Prepare the sauce in a salad bowl by combining the olive oil, the Balsamic vinegar, the lime juice, the salt and the pepper.

Toss all the ingredients in the salad bowl and sprinkle the salad with nuts.

• 460 g asparagus
• 400 g salmon fillet
• 4 tbsp olive oil
• 2 cloves garlic
• 1 lemon
• 1 small bunch of parsley
• Salt, pepper

Preheat the oven to 200 °C.

Cut out 4 pieces of aluminium foil and place them on a baking sheet.

Wash the asparagus and place them in equal quantity on each piece of aluminium foil.

Peel and chop the clove of garlic. In a bowl, mix the garlic, the olive oil, the salt and the pepper.

Baste the asparagus with half of the mixture. Cut the fish filets into 4 pieces and place on top of the asparagus. Baste with the rest of the mixture.

Cut the lemon into thin slices and place on each filet.

Wash and chop the parsley and sprinkle over the filets. Close the foil packets to completely wrap all the ingredients.

Bake in the oven for about 25 to 30 minutes.

For a full meal, add potatoes, cereals or pulses as a side dish. This dish goes well with rosemary sweet potatoes or a barley risotto with curry.

• 2 courgettes
• 100 g rocket salad
• 1 onion
• 2 cloves of garlic
• 8 mint leaves
• 60 cl vegetable stock
• 2 tbsp olive oil
• Salt, pepper

Wash the courgettes and cut them coarsely. Wash and drain the mint and the rocket leaves with a paper towel. Blend the mint and rocket leaves in a blender with 1 tbsp olive oil to obtain a smooth paste and season.

Peel and chop the onion. Sauté the onion in 1 tbsp olive oil and add the courgettes. Add the stock, bring to a boil, and cook over medium heat for 10 minutes.

Remove from the heat, blend the mixture with an immersion blender, and add half of the pesto. Set aside and chill in the refrigerator for two hours before serving. Before serving, garnish the soup with the second half of the pesto.

For a full meal, serve with potatoes, cereals or pulses and a protein source. This dish goes well with toasted whole grain bread garnished with scrambled eggs and tomatoes, for instance.

• 6 small (violet) artichokes
• 100 g dried tomatoes
• 1 red onion
• 2 cloves of garlic
• Juice and zest of 1 lemon
• 300 g rice
• 7,5 dl vegetable stock
• 2 tbsp olive oil
• 4 basil leaves
• Grated Parmesan
• Salt and pepper

Remove the outer leaves from the artichoke to reach the light leaves.

Halve each one and remove the fibres with a small spoon.

Press the lemon, place the juice in a saucepan filled with water, and bring to a boil.

Boil the artichokes in the lemon water for 5 minutes and reserve.

Mince the onion and garlic. Heat the oil in a large cooking pot, sauté the onion and garlic, and then add the rice.

Gradually add the stock and simmer, stirring.

Cook for approximately fifteen minutes.

Chop the dried tomatoes and artichokes into small pieces and add them to the mixture, then finish the cooking process.

Mince the basil.

Season, sprinkle with Parmesan and basil, and add the zest of half a lemon before serving with a salad.

• 4 Rose de Berne tomatoes
• 100 g cream cheese such as Philadelphia
• 2 smoked trout fillets (of approximately 100 g each)
• 1 large shallot
• 3 sprigs of dill
• 1 tbsp olive oil
• Salt and pepper

Wash the tomatoes, cut their tops off, and hollow them out using a small spoon; reserve.

Peel and mince the shallot.

Wash the dill and mince the leafy sprigs.

Dice the trout fillets.

In a bowl, soften the cream cheese with a fork.

Add the diced trout, shallot, dill and olive oil.

Season and combine.

Stuff the tomatoes with the mixture, then replace the tops of the tomatoes.

Serve immediately with baked potatoes, crusty bread, or a cold creamy chick pea soup.

• 500 ml almond or dairy milk
• 2 bananas
• 1 tsp vanilla extract
• 80 g chia seeds
• Chopped seasonal fruits to garnish

In a blender, blend the almond or dairy milk with the bananas and vanilla.

Add the chia seeds and ladle into 4 ramekins.

Chill in the refrigerator overnight.

Garnish with chopped seasonal fruits or red berries before serving.

• 600 g raw peeled red beetroots (4 to 5)
• 700 g raw peeled carrots (8 to 10)
• 45 g Harissa paste
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 20 g fresh peeled chopped ginger
• 3 tbsp olive oil
• 200 g raw millet
• 250 g cooked chickpeas
• 30 g dried cranberries
• 40 g coarsely chopped walnuts
• 10 g chopped fresh coriander
• Juice of 1 lemon
• Salt and pepper

Preheat the oven to 220°C.

Slice the carrots in half lengthwise. Cut the beetroots into large strips (approximately 1 cm thick). Line a baking sheet with parchment paper and arrange the carrots and beetroot strips on it.

In a bowl, combine the harissa, cinnamon, cumin, ginger and olive oil. Pour half of the mixture over the carrots and beetroots, and brush them to ensure that all their surfaces are coated. Season with salt and pepper. Bake for 35 to 40 minutes.

Meanwhile, toast the millet grains in a large cooking pot over medium heat for 3 minutes until they are slightly toasted. Then add 500 ml of water and a pinch of salt. Bring to a boil and cover. Cook over medium heat until all the water is absorbed, for approximately 15 minutes. Remove from heat and leave to absorb for a few minutes, then fluff with a fork. Set aside.

In a cooking pot, combine the remaining harissa mixture, the tomato concentrate, 200 ml of water and the chick peas. Simmer over medium heat for 10 minutes. Add the walnuts, dried cranberries, coriander and lemon juice to the millet.

Once the vegetables are cooked to your taste, arrange all the ingredients on a pretty dish.

• 1 kg pitted red plums
• (picked before their full maturity)
• 850 g caster sugar
• 1 tbsp vanilla sugar
• 15 fresh walnuts

Wash the red plums and halve them to remove the pits.

Place them in a pot and add the caster sugar and vanilla sugar.

Bring to a boil, stirring frequently.

Cook gently for 20 minutes, stirring often. The jam is ready when it coats the ladle.

Shell the walnuts and remove the skins from the walnut halves. Coarsely crush the walnuts and add them to the jam 5 minutes before the end of the cooking process.

Remove the pot from the heat, carefully skim the froth off the jam, and ladle it into sterilised jars. Seal them immediately.

• 1 rack of lamb with 12 chops
• 60 g grated Pecorino
• 40 g walnuts
• 20 g toasted sesame seeds
• 3 tbsp breadcrumbs
• 3 tbsp minced tarragon
• 2 eggs
• Salt and pepper

Toast the sesame seeds in a dry pan for a few minutes.

Coarsely crush the walnuts.

In a bowl, mix the walnuts with the sesame seeds, grated Pecorino, bread crumbs, minced tarragon, salt and pepper.

Preheat the oven to 230°C.

Beat the egg and brush it onto the rack of lamb. Then coat the rack of lamb with the walnut mixture.

Bake the rack of lamb for 20 minutes. Turn the dish in the oven halfway through the cooking process.

When the meat is cooked, wrap it in aluminium foil and allow to sit for 10 minutes before serving.

• 250 g wheat flour
• 50 g sugar
• 50 g tepid melted butter
• 3 eggs
• 1 sachet of baking powder
• 1 tbsp orange blossom water
• 1 pinch of salt
• Oil for frying
• Icing sugar

In a large mixing bowl, combine the flour, sugar, yeast, orange blossom water and eggs.

Mix well and add the tepid melted butter to obtain a supple, elastic dough.

Cover with a clean tea towel and allow to raise for 3 hours (the dough should double in volume).

Flour the work surface and roll the dough out to a thickness of between 2 and 5 mm.

Cut out lozenge shapes, then make an incision in the middle so that the angel wings can rise during the cooking process.

Drop the angel wings in the boiling oil and brown them on both sides.

Drain the angel wings on kitchen paper to remove the excess oil and sprinkle with icing sugar.

• 5 dl whole cream
• 1 dl skim milk
• 3 tbsp caster sugar
• 2 star anise seeds
• 4 crushed cardamom capsules
• 3 cloves
• 1 cinnamon stick
• ½ slit vanilla pod
• 3 sheets of gelatin soaked in cold water
• 2 pears
• 1 tbsp honey

In a saucepan, bring the cream, milk, sugar and spices to a boil.

Simmer over low heat for 15 minutes, then pass through a conical sieve to remove the spice particles. Remove from the heat and reserve for 10 minutes.

Drain the sheets of gelatin, incorporate them into the hot cream, and stir well.

Scoop the cream into 4 individual serving glasses, cover with plastic film, and chill for at least 3 hours.

Peel and seed the pears. Quarter them and finely dice them.

In a saucepan, stew the pears with the honey and a small amount of water. Once the pear pieces are tender, remove from the heat and reserve.

Coat the panna cotta with the stewed pears before serving.

• For the pastry cream:
• 45 g wheat flour
• 50 g caster sugar
• 3 egg yolks
• 3 dl skim milk
• 1 split vanilla bean or 1 tsp vanilla paste
• For the almond cream:
• 100 g peeled and powdered almonds
• 100 g softened butter
• 100 g caster sugar
• 1 egg
• 2 tbsp brown rum
• To finish:
• 2 round roll of puff pastry dough
• 1 egg yolk for browning the pastry

Preheat the oven to 180°C (th. 6)

Step 1: Prepare a pastry cream. Boil the milk with the split vanilla bean or vanilla paste. Meanwhile, whiten the egg yolks with the sugar and add the flour. Mix well. When the milk simmers, remove the vanilla bean and pour the milk over the whitened yolks. Mix well and pour the mixture into a saucepan. Bring to a boil and cook for 3 minutes from the time that it begins to boil until it thickens into a cream. Pour it into a dish, cover with plastic film and chill rapidly.

Step 2: Prepare the almond cream. In a bowl, mix the softened butter with the sugar and then add the whole egg, almond powder and rum. Mix well and reserve.

Step 3: Prepare the frangipane cream. Mix the custard and the almond cream until the blend is homogeneous.

Step 4: Prepare the kings’ cake. Roll out the puff pastry dough and cut out two circles using a cake mould. One may be slightly larger than the other. Place the smaller disk on a lined baking sheet. Spread the frangipane cream over the disk, leaving a margin of 2 cm around the edges. Insert the lucky charm! Cover the disk with the second disk of pastry dough and fold the edges down around the first disk (be careful to seal well). Lightly trace a decoration (such as cross-hatching) with a knife tip and brush the dough with egg yolk.

Bake for approximately 30 to 35 minutes in the lower part of the oven.

Recommendation: the frangipane cream may be prepared a day in advance so that it is firmer.

• 1,2 kg middle-cut breast of veal
• 3 shallots
• 6 small new potatoes
• 1 dl water
• 15 black olives
• 150 g ground blanched almonds
• 1 tsp harissa
• 2 tbsp honey
• 3 tbsp olive oil
• 2 packets of saffron filaments
• 1 tsp cinnamon
• 1 bunch of coriander

Preheat the oven to 180°C.

Rinse the potatoes. Peel and chop the shallots.

In a cooking pot, heat a tablespoon and a half of olive oil, and sauté the meat. Season with salt and pepper. Once seared, remove the veal from the pot and reserve. Add the rest of the oil and shallots to the pot and sweat for 10 minutes. Bring the meat back to the pot, and add the potatoes, 15 cl of water, and the cinnamon, saffron, thoney, olives and harissa. Cover the cooking pot and bake in the oven for 1 hour and 20 minutes.

Toast the almonds in a dry pan for a few minutes. Place them in the cooking pot, along with the bound bunch of coriander, 15 minutes before the meat has finished cooking.

Before serving, remove the bunch of coriander. Adjust the seasoning. Chop a few leaves of flat parsley.

• 500 g fine flour
• 200 g butter
• 75 g caster sugar
• 1 egg
• 20 cl whole milk
• 15 g baker’s yeast
• 1 handful of Corinth raisins
• 1 handful of flaked almonds

Place the flour in a large mixing bowl. Make a well in the centre and pour half of the tepid milk into it. Add the crumbled baker’s yeast. Cover with flour and pour the rest of the milk in. Spread the sugar over the surface and finish with the 2 whole eggs. Knead the dough.

Then incorporate the cubed butter and knead thoroughly.

Cover with a clean tea towel and leave to raise in a temperate place for 2 hours.

After this time has passed, punch the dough against the work surface and add the raisins.

Butter and coat the mould with almonds and then fill it with the dough. Leave it to rise for another hour.

Bake the gugelhupf in an oven preheated to 180°C for 45 minutes.

Immediately turn the gugelhupf onto a rack to cool.

• 1 roll of short crust pastry
• 1 kg rhubarb
• 200 g caster sugar
• 1 vanilla pod
• 30 g flour for the dough
• 10 g butter for the mould

Remove any filaments from the rhubarb and chop it into small segments. Split the vanilla bean and scrape the grains into a saucepan. Add the 200 g of sugar and 10 cl of water. Bring to a boil, stirring, and then add the rhubarb. Stir, cover slightly, and leave to stew over medium heat until the rhubarb is very tender (approximately 10 minutes). Leave to cool and then coarsely crush the rhubarb.

Preheat the oven to 200°C and prepare the crumble. In a mixer, coarsely grind the pistachios and almonds with the flour, sugar and butter.

Roll the dough out onto the floured work surface and puncture it with a fork. Spread the rhubarb over the dough, cover with crumble, and sprinkle with pine nuts. Bake for approximately 50 minutes until the crumble is crispy. Serve cold or at room temperature and sprinkle with icing sugar.

• 4 cod loin fillets of approximately 140 g each
• 8 slices raw ham
• 2 rectangular puff pastry dough rolls
• 1 egg
• 1 kg green asparagus
• 1 tbsp colza oil
• 3 tbsp extra virgin olive oil
• 1 tbsp minced chives
• 1 tbsp chopped basil
• Juice and zest of 1 lime
• 1 small chopped shallot
• Salt, freshly ground pepper.

Preheat the oven to 180°C.

Roll out the puff pastry and cut out 4 fish shapes slightly larger than the cod loin fillets. Place them on a baking sheet lined with parchment paper.

Cut fins out of the remaining puff pastry. Decorate the fish with scales by tracing lines with a pair of scissors and draw grooves into the fins using a knife.

Brush the fish-shaped pastry dough with egg yolk. Bake in the middle of an oven for 15 minutes..

Roll each cod loin fillet in two slices of raw ham.

Wash and peel the bases of the asparagus with a vegetable peeler. Cook the asparagus in a large quantity of salted water until tender. Reserve, keeping warm.

To prepare the vinaigrette, prepare the olive oil, lime zests, aromatic herbs and shallots. Season with salt and pepper.

Pour a small amount of colza oil into a hot frying pan and sear each cod loin fillet for 3 to 4 minutes. Drain them on kitchen paper and reserve, keeping warm.

When the puff pastry fish shapes are baked, cut them in half using a serrated knife.

To serve, place each cod loin fillet on the bottom half of a puff pastry fish shape and top with the pastry cover.

Arrange the asparagus and add a dash of vinaigrette. Garnish with edible flowers, sprouts or rocket salad.

• Meat:
• 4 rack of lambs (with 3 chops)
• 60 g breadcrumbs
• 60 g fresh chopped aromatic herbs (chives, parsley, thyme, tarragon)
• 50 g olive oil
• 1 clove of garlic
• 1 shallot
• 1 tbsp mustard
• 2 dl lamb juice
• 2 dl white wine
• 1 thyme branch
• 1 branch of rosemary
• 40 g butter
• Salt, freshly ground pepper
• Vegetables:
• 100 g shelled fresh peas
• 100 g fine green beans
• 100 g green asparagus
• 100 g whole mini carrots
• 100 g de mini turnips
• 350 g Ratte potatoes
• 20 g butter
• 2 tbsp olive oil

Preheat the oven to 180°C.

Place the shallot, garlic, mustard and oil in an electric chopper. Blend once, then add the breadcrumbs, aromatic herbs, salt and pepper. Blend again to obtain a homogeneous mixture.

Season the lamb racks with salt and pepper and sear them for 3 minutes on each side in an oiled frying pan. Arrange the racks of lamb in a baking dish and coat the backs with the bread crumb mixture. Place the racks of lamb in the oven and bake them for 12 minutes. Allow to stand outside the oven, covered with a sheet of aluminium foil, for 10 minutes.

Pour off the fat and deglaze the pan with the lamb juice and the white wine, and bring to a boil with the thyme and rosemary branches. Reduce by half, remove the aromatic herbs and whisk with butter. Season. Reserve, keeping warm.
Wash and trim all the vegetables. Bring the salted water to a boil, blanch the vegetables for a few minutes, and then immerse them in iced water. Drain.

Cut each potato in half. In an oiled frying pan, sauté the potatoes for 20 minutes. Reserve, keeping warm.

In a frying pan, sauté the blanched vegetables for a few minutes in butter and season with fleur de sel.

Arrange the rack of lamb with the sautéed potatoes and springtime vegetables. Serve the sauce separately.

• 30 cl water
• 100 g caster sugar
• 2 pink grapefruits
• 75 cl rosé champagne

In a saucepan, combine 30 cl of water and 100 g caster sugar with the 2 pink grapefruits and bring the mixture to a boil.

Remove the mixture from the heat as soon as it boils and add a split vanilla bean. Cover and allow the syrup to infuse. Leave the mixture to cool.

Once the syrup has cooled, add the rosé champagne and reserve the mixture in the freezer.

Wait until the mixture crystallises and then scratch the surface with a fork, then return to the freezer.

Repeat this operation several times, until the entire mixture is frozen.

For the mixture into champagne flutes and decorate each one with a cherry, mint leaf or rose petal. Add a dash of rosé champagne and serve immediately.

• 1 l cream
• 200 g egg yolks
• 100 g caster sugar
• 20 Carambars

Heat the cream in a saucepan with the Carambars cut into pieces.

In a bowl, mix the egg yolks and the sugar, and incorporate the Carambar cream.

Preheat the oven to 95 C and pour the mixture into individual verrines (small glasses).

Bake at 95°C for 40 minutes and place in the refrigerator.

• 3 egg whites
• 1 pinch of salt
• 250 g icing sugar
• 1 tbsp cinnamon
• 400 g ground almonds
• 1/2 tbsp kirsch

Beat the egg whites to stiff peaks with a pinch of salt to obtain a firm texture.

Delicately incorporate the icing sugar. Once the mixture is blended, remove the equivalent of 6 tbsp to reserve for the icing; keep it chilled in an airtight container.

Then add the cinnamon, ground almonds and kirsch. Blend well and form a homogeneous ball of dough.

Roll out the dough in portions to a thickness of 1 cm on a surface coated with a bit of crystallised sugar.

Cut out stars using a cookie cutter and lift them with a spatula to place them on a parchment-lined oven sheet.

Place a bit of icing on each star and let them dry overnight.

Bake approximately 5 minutes in the middle of an oven preheated to 250°C. Leave to cool on a rack and seal them in an airtight container. Store in a cool, dry place.

• Short pastry:
• 200 g fine flour
• 1 pinch of salt
• 1 tbsp caster sugar
• 100 g cold butter
• 0.5 dl water
• Filling:
• 800 g red plums
• 150 g ground hazelnuts or almonds
• 3 tbsp caster sugar

On a clean work surface, pour out the flour and make a well in the centre. Add the cubed cold butter, sugar and salt, and rub with the fingertips to obtain a grainy texture. Incorporate the water and knead to obtain a homogeneous dough. Cover with plastic film and chill in the refrigerator for 30 minutes.

Then roll the dough out, place it in a parchment-lined cake mould, and sink the edges.

Puncture the dough with a fork and spread the ground almonds or hazelnuts across it.

Preheat the oven to 200°C.

Pit and quarter the red plums. Arrange them on the dough, close together.

Sprinkle with caster sugar and bake for 35 to 40 minutes in the middle of the oven.

• 120 g Arborio round-grained rice
• 40 g brown sugar
• 1 egg yolk
• 2 dl coconut milk
• 2 dl semi-skimmed milk
• 100 g strawberries
• 15 g icing sugar
• Ripe fruits: kiwi, strawberries, mango, nectarine

Bring the milk and the coconut milk to the boil. Add the rice and simmer over low heat for 20 minutes.

Blanch the egg yolk with the sugar and add to the rice at the end of the cooking process. Stir well. Spread the rice out to a 2 cm layer on a baking dish lined with plastic film and chill in the fridge for at least 2 hours.

Wash, peel and cut the seasonal fruit into thin slices; reserve.

Wash and hull the strawberries, then blend with the icing sugar in a blender to obtain a coulis.

Cut the rice into rectangles of 2 by 5 cm. Decorate with the slices of fruit and arrange on a dish. Serve the sushi with the strawberry coulis.

• 250 g express cornmeal
• 6 dl semi-skimmed milk
• 6 dl vegetable broth
• 2 dl tomato sauce
• 5 button mushrooms
• A few fresh spinach leaves
• 200 g grated mozzarella
• 1 tbsp Provençal herbs

The day before, cook the polenta in a combination of milk and broth. Arrange on a paper-lined baking tray and let cool in the fridge.

Preheat the oven to 200 °C.

Top the polenta patty like a pizza.

Bake in the oven for 10 to 15 minutes until golden brown.

Serve hot or cold with a tasty salad.

Combine all the ingredients in a blender except for the stock. Blend the mixture to obtain a purée, gradually adding the stock to obtain a homogeneous yet firm purée.

Serve with toasted whole wheat bread as an appetiser or accompany with a mixed salad and serve as a main dish.

• 200 g red beans, cooked
• 1 small can of maize
• 1 red pepper, minced
• 1 yellow pepper, minced
• 200 g green beans, cooked and cut into pieces of 2 cm
• 250 g white rice, cooked
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Tabasco
• Salt, pepper

In a salad bowl, combine the olive oil, the lemon juice and the Tabasco.

Toss all the salad ingredients and adjust the seasoning.

• 250 g cooked white beans
• 1.5 dl skim milk
• 200 g raspberries
• 2 eggs
• 100 g brown sugar
• 60 g wheat flour
• 50 g butter
• 100 g white chocolate

Preheat the oven to 180 °C.

Blend the white beans with the milk in a blender to obtain a purée.

Beat the eggs with the sugar until the mixture whitens. Add the flour and the bean purée and mix well.

Melt the butter and incorporate it into the mixture.

Coarsely cut the white chocolate and add it to the mixture with the raspberries. Stir delicately.

For the batter into a square dish lined with parchment paper and bake for 30 minutes in the middle of the oven.

• 800 g Geneva Lake fera fillets
• 2 tbsp white flour
• 800 g green asparagus
• 2 dl white wine
• 2 dl cream with 25% fat content
• 1 tsp corn starch
• Juice and zest of 1/2 lemon
• Salt and pepper

Trim the asparagus and cut them into 2-3 cm long diagonal segments.

Bring salted water to a boil and immerse the asparagus. Cook for 6 minutes, drain and reserve in a warm oven preheated to 70 °C.

Season the fera fillets and coat them with flour. Brown them in a non-stick pan with a small amount of HOLL colza oil. Reserve in the oven with the asparagus.

To prepare the sauce, deglaze the pan with the white wine and lemon juice and reduce. Dilute the cornstarch in a small amount of cream and add this mixture to the white wine, stirring continually. Then incorporate the rest of the cream and adjust the seasoning.

Arrange the asparagus on four plates, top with the fera fillets, add the sauce, and garnish with lemon zests.

• 4 eggs
• 120 g caster sugar
• 1 pinch of salt
• 1 tbsp hot water
• 70 g wheat flour
• 70 g cornstarch
• 2 dl cream with 35% fat content
• 250 g light fromage frais
• 100 g caster sugar
• 350 g mixed red berries (raspberries, strawberries, blueberries, blackberries, redcurrants)

For the batter: beat the eggs with the sugar, water and salt until the mixture whitens. Add the wheat flour and the cornstarch and mix well. Pour the batter into a round mould lined with parchment paper and bake in an oven preheated to 180 °C for 20 to 25 minutes. Leave to cool, turn out of the mould, and reserve.

Beat the cream with a small amount of sugar, incorporate the fromage frais, and then incorporate the remaining sugar. Chill to reserve half of this mixture.

Incorporate half of the red berries into the remaining fromage frais mixture. Stir well.

Cut the sponge cake in half and spread the fruity fromage frais on one half. Top with the second half of the spongecake, spread the remaining fromage frais mixture over the entire cake, and top with berries.

• 400 g unbleached flour
• 1 tsp salt
• 15 g crumbled yeast
• 2.5-3 dl warm water
• 1 tbsp olive oil
• 1 Vaud-style dried sausage
• 3 leeks
• 300 g cream quark
• Salt, pepper, nutmeg

For the dough: mix the flour and the salt, and form a well. Dilute the yeast in some water, pour into the well with the rest of water and the oil. Knead so as to obtain a smooth dough. Cover and let the dough rise at room temperature until it doubles in size.

Cook the Vaud-style dried sausage for 20 min in simmering water. Remove the sausage skin and cut into pieces; set aside.

Wash and chop the leeks, steam in a non-sticking frying pan, season and set aside.

Season the quark with salt, pepper and nutmeg. Divide the dough into 3 portions and roll out with a bit of flour. Spread some quark over the entire surface and cover with the leek and sausage.

Bake for 10 minutes in the middle of an oven preheated to 250 °C.

• 1 kg middle-cut breast of veal
• 2 tbsp whole-grain mustard
• 1 tbsp dried thyme
• 2 tbsp honey
• 2 Belle de Boskoop apples
• 250 g kale
• 1 shallot
• 60 g breadcrumbs
• Salt and pepper

Place the breast of veal flat on a board.

Mix the mustard, thyme and honey together and spread it along both sides of the meat. Season with salt and pepper and chill to reserve for 1 hour.

Sauté the chopped kale with the shallot, then add the diced apples and bread crumbs. Adjust the seasoning if necessary.

Distribute the filling on the meat, roll the roast, and bind it with string.

Brown the roast on all sides in a non-stick pan, then place the roast on a baking tray and bake for 3 1/2 hours at 120°C.

• 4 tomatoes
• 1/2 cucumber
• 1/2 red pepper
• 1 lime
• 10 chives
• 2 celery branches
• 20 g ketchup
• A few sprouts
• A few drops of tabasco
• 2 tsp olive oil
• 2 dl poultry stock
• Salt and pepper

Peel the tomatoes, cucumber and red pepper, and dice them.

Place the tomatoes in a bowl. Add a bit of salt and pepper, and the tabasco, ketchup, lime juice, and coarsely chopped herbs.

Blend the mixture in a blender and add the 2 dl poultry stock. Chill in the refrigerator until it is time to serve.

To serve, ladle the gazpacho into pretty glasses. Garnish with sprouts and add a celery branch.

• 150 g Arborio rice
• 50 g butter
• 40 cl chicken stock (2 stock cubes + water)
• 1 shallot
• 5 cl white wine
• 8 large scallops
• Grated Parmesan
• 200 g peas

Chop the shallots and sauté them in the butter over high heat, then add the rice. Reduce the heat to a minimum.

Dissolve the stock cubes.

When the rice becomes translucent, add the white wine. Once the wine is absorbed, add a ladle of chicken stock to cover the rice and cook until the liquid reduces. Continue stirring and add the grated Parmesan and peas.

Continue adding stock, ladle by ladle, until there is none left. The rice should be creamy and not dry. Season with salt and pepper.

Sauté the scallops in a pan with a substantial amount of butter. Sear them for a maximum of 2 minutes in order to avoid overcooking them. Season with salt and pepper.

Arrange the rice in a dish and top with four scallops in a square shape. Garnish with a few rose petals around the plate.

• 2 Williams pears
• 100 g chopped dark baking chocolate
• 30 g toasted and coarsely ground almonds and hazelnuts
• Vanilla syrup
• Vanilla ice cream

Wash and dry the pears. Peel the pears and poach them in a small amount of water with the vanilla flavoured syrup.

Break the dark chocolate into chunks and melt it for a minute in the microwave at medium heat.

Place the cooked pears on a plate. Add a scoop of vanilla ice cream and coat with warm melted chocolate.

Sprinkle with the toasted hazelnuts and almonds.

Garnish with a vanilla bean and add a message of love.

• 300 g wheat flour
• 3 eggs
• 2 tbsp caster sugar
• 2 tbsp colza oil
• Approximately 4 dl milk (adjust to the correct batter consistency)
• Optional: small liquor glass of rum or 1/2 glass of beer (subtract amount from milk)

Place the flour in a mixing bowl and form a well in the centre. Crack the whole eggs into the well, and add the sugar and oil.

Delicately mix with a whisk, gradually adding milk, and allow the mixture to chill for one hour in the refrigerator.

Heat a few drops of oil in a non-stick pan, then add a small ladleful of batter and cook the crepes over low heat on each side.

For a touch of originality and to keep it interesting, feel free to use different kinds of flour (buckwheat, common wheat, spelt) and to add various flavours to the basic recipe. Orange blossom water, vanilla or lemon zests add a little something special to the recipe.

• Panna cotta:
• 500 g mascarpone
• 1/4 l milk
• 100 g caster sugar
• 3,5 sheets of gelatin
• 1 vanilla pod
• Vanilla extract
• Red berry coulis:
• 400 g red berries
• 50 g caster sugar
• Juice of 1 lemon

Place the sheets of gelatin in cold water to soften them. Pour the milk into a medium-sized saucepan.

Slit the vanilla, scrape the interior, and incorporate the grains into the milk. Heat over low heat. Add the mascarpone.

Stir well to “soften” the mascarpone.

Add the sugar and vanilla extract to taste. Heat the mixture. Remove from heat just before the mixture boils. Add the gelatin and stir.

Allow the mixture to “infuse” for a good 5 minutes. Pour into glasses or transparent ramekins and allow to set in the refrigerator.

Combine the fruits with the lemon and sugar until they render their juice, then blend in a blender to obtain a coulis. Turn out the moulds and pour the coulis over the panna cotta.

• 30 cl liquid cream
• 5 egg yolks
• 20 cl whole milk
• 90 g caster sugar
• 4 tsp brown sugar
• 2 tsp Earl Grey tea

Preheat the oven to thermostat 6 (180°C). Bring the milk to a boil. Add the tea. Stir, cover, remove from heat, and leave to infuse for 50 minutes.

Filter the milk through a strainer. Pour the egg yolks into a mixing bowl. Then, using the medium setting of an electric beater, beat the yolks with the caster sugar, sprinkled in gradually, until the mixture whitens. Incorporate the milk and cream into this mixture. Filter the cream through a strainer. Distribute the mixture into 4 ramekins. Leave to cool.

Bake for 1 hour over medium heat. The cream should be firm in the centre, but should remain wobbly when the ramekins are shaken. Leave to cool.

Cover the ramekins with plastic film. Chill to reserve for 12 hours.

To serve, sprinkle the tops of each crème brûlée with brown sugar and broil them under a very hot broiler until the coat of sugar melts and caramelises.

Reserve the ramekins for 10 minutes to harden the caramel.

• 8 yellow Golden Delicious apples
• 1 roll of puff pastry dough
• 2 packet vanilla sugar
• Dash of cinnamon
• 100g butter
• 100g caster sugar

Peel the 8 whole Golden Delicious apples. Halve them and core them without cutting up the halves. In a round non-stick tart mould, melt the butter directly over the heat. Add the caster sugar to the tart mould and lower the heat. Continue cooking until a caramel forms.

Arrange the apple halves in a crown shape in the mould with one or two in the centre. Flatten with a spatula from time to time as the apples poach in the caramel. They should become barely golden brown but not blacken. Sprinkle the vanilla sugar and cinnamon over the apples.

Remove from the heat and cover with the puff pastry, pressing the edges down. Bake in the oven for 35 40 minutes.

Serve warm.

• 1 mould with a diameter of 26-28 cm
• 1 shortcrust pastry (or short pastry)
• 3 eggs
• 150 g caster sugar
• 3 lemons
• 75 g melted butter
• For the meringue (optional):
• 3 egg whites
• 1 pinch of salt
• 100 g icing sugar

Combine the whole eggs and the sugar in a bowl. Zest and press the 3 lemons. Add the zests and juice to the egg-and-sugar mixture, then add the melted butter. Line a tart pan with the dough, prick with a fork, and pour the mixture into it.

Cook for 40 min at 180°C (thermostat 6). The tart is ready when the top begins to caramelize. Chill to serve cold.

If you wish to add a meringue, add the mixture just before the end of the baking time. To do so, beat three egg whites to firm peaks with a pinch of salt, then gradually add the 100g of icing sugar.

When the tart is fully baked, spread the meringue across the top with broad strokes (overlapping slightly, since the meringue will slightly retract when cooking) and prick with a fork. Return to the oven at 150°C and monitor the baking process. The meringue will brown suddenly. It takes approximately 10-15 minutes.

• Sponge cake:
• 2 eggs
• 60g caster sugar
• 60g wheat flour
• 20g butter
• 1/2 packet yeast
• Mousse:
• 500g raspberries
• 250g fromage blanc with 20 % fat content
• 2dl thick crème fraîche
• 2 eggs
• 100g caster sugar
• 5 large sheets of gelatin
• Icing:
• Raspberry coulis
• 1 large sheet of gelatin

Place a springform circle slightly larger than the shortcake mould in the freezer to freeze for one hour.

Sponge cake: Beat the egg yolks with the sugar, then add the melted butter and yeast. Beat the egg whites to stiff peaks. Add the flour to the egg yolk mixture in two batches, alternating with the egg whites. Pour the batter into a buttered mould and bake for 10 minutes at thermostat 6. Allow the sponge cake to cool.

Mousse: Reserve a few raspberries for the decoration. Cook the raspberries with a small amount of water to obtain a purée. Add the sheets of gelatin soaked in tepid water, then blend in a blender and pass the mixture through a conical sieve to remove the seeds. Mix the fromage blanc, egg yolks, crème fraîche, sugar and raspberry purée together. Beat the egg whites to stiff peaks, then fold them into the mixture. Remove the springform pan from the freezer and place the shortcake inside, then coat it on all sides with the mixture. Freeze in the freezer for one hour.

Icing: Warm the coulis and add the gelatin. Remove the mousse from the freezer and coat with the chilled icing. Garnish with reserved raspberries and chill in the refrigerator for at least 3 hours.

• 1 l water
• 1 kg caster sugar
• 750 g (organic) fresh lemon juice
• Lemon zests

Wash and pit the apricots. Blend them in a blender to a fine purée.

Add the sugar, lemon juice and, optionally, a dash of sweet muscat wine.

Blend well and pour into an ice cream machine.

Freeze the sorbet in the freezer for at least 2 hours.

• 1 large melon
• 150 g red berries (strawberries, raspberries, redcurrants)
• Juice and zest of 1/2 lemon
• 1/2 vanilla pod or 1 tsp vanilla extract
• 75 g caster sugar
• Handful of fresh basil

Zest the lemon with a vegetable peeler and cut the zest into thin strips. Combine the sugar, lemon zests and 15 cl of water in a saucepan with the 1/2 vanilla pod, slit in half (if using). Simmer gently for approximately 15 minutes until the mixture has a syrupy texture and the lemon zests are candied.

While the syrup is cooking, cut the melon into small pieces and place them in a salad bowl. Wash and dry the red berries and combine them with  the melon (cut the strawberries in half if necessary).

When the syrup is ready, remove from the heat, add the lemon juice syrup (and the vanilla extract if using). Allow to cool. You may add a few drops of alcohol to the syrup (rum or raspberry liqueur) but this step is optional. Pour the syrup over the fruit. Add the minced basil leaves. Stir delicately.

Chill for the refrigerator for at least 3 hours to mingle the flavours.

Serve well chilled.

• 1 large pink grapefruit
• 1 orange
• 2 kiwis
• 1 tbsp honey
• 1 tsp orange blossom water

Cut the peel and rind from the grapefruit and orange. Cut them into slices of 1 cm thick, then into pieces. Peel and cut the two kiwis. Combine the orange flower water and honey, and pour this mixture over the fruit.

Chill to reserve for at least 30 minutes.

Serve chilled.

• 750 g milk TOBLERONE cut into pieces
• 1 litre boiling water
• 5 eggs
• 1 litre cream

Bring the water to the boil in a pot.

Break off the TOBLERONE triangles into a bowl and cover them with boiling water.

Let stand for 2 to 3 minutes; remove the water and stir the melted chocolate.

Incorporate the eggs into the melted chocolate.

Whip the cream until thick and add half of it to the chocolate and egg mixture.

Blend delicately and add rest of the whipped cream.

For the mousse into small glasses (verrines) and chill in the fridge for 3 hours.

When ready to serve, sprinkle with chocolate powder and garnish with a TOBLERONE triangle.

Tip: do not melt the TOBLERONE in a bain-marie or in a microwave oven since the excessive heat would melt the nougat fragments in the chocolate.

• 200g baking chocolate
• 200g butter
• 200g caster sugar
• 4 eggs
• 100g cornstarch

Heat the oven to 150°C. Melt the chocolate and butter together in a saucepan.

Then pour into a mixing bowl. Add the sugar and stir. Allow to chill, then add the eggs and cornstarch. Stir to obtain a smooth batter, then pour the mixture into a buttered mould or a mould lined with parchment paper.

Bake in the oven for 15 to 20 minutes.

Wait for the chocolate lava cake to cool before turning it out of the mould; otherwise it could collapse, and the melted chocolate could run out.

• Egg white 150 g
• Castor sugar 150 g
• Cornstarch 10 g
• Salt 2 g
• Lime (juice) 1
• Syrup for the tangerines
• Water 150 g
• Sugar 150 g
• Vanilla pod 1
• Topping
• Chantilly cream 150 g
• Passionfruit (pulp) 8
• Pistachios (grilled) 30 g
• Pomegranate 1
• Hazelnuts (grilled) 30 g

Whip the egg whites in a mixer with a pinch of salt and one third of the sugar.

Add another third of sugar as the whites start to firm and the final third of sugar as they become firm. Gently fold in the cornstarch and lemon juice.

Line a baking tray with parchment paper brushed with a little melted butter or oil. Arrange the meringue in the shape of a large crown and bake at 120°C for 60 minutes until it is slightly golden on top and cracking round the edges.

Prepare the syrup. Peel the tangerines and separate into segments. Plunge the tangerine segments into the syrup when it starts to form large bubbles and then let them infuse gently for 10 minutes. Drain and leave to cool.

For the topping:

Spoon the Chantilly cream into the center of the crown, adding the passionfruit pulp and sprinkling with candied tangerine segments. Add the grilled hazelnuts and pistachios and garnish with pomegranate seeds. 

• Cauliflower (small and very fresh) 1
• Unpasteurized Beurre de Baratte butter with salt crystals 100g
• Almonds (flaked) 100g
• Timut pepper 2g
• Black Pearl curry 5g
• Chopped herbs (parsley, coriander, chervil, chives) 50g
• Gruyere double cream 200g

Soften the butter, adding the pepper and Black Pearl curry.

Cut off the outer leaves of the cauliflower, leaving the tender inner leaves.

Coat the cauliflower with the softened butter and cover with flaked almonds.

Bake in the oven for 30 minutes at 220 °C.

Mix the cream and chopped herbs, season to taste.

Serve the cauliflower with the herb cream.

Variation

For a festive note, replace the chopped herbs with Kasperskian Caviar with life, on sale in our Christmas boutique next to your restaurant.

• For the meat
• 1 free-range pullet 1,8 - 2 kg 
• Grated truffle 50 g 
• Softened butter 100 g
• Salt 3 pinches
• Groundnut oil 2 cl 
• Garlic
• Fresh thyme
• Ground pepper
• For the vegetables
• Carrots 150 g
• Vitelotte potatoes 200 g
• Salsify 150 g
• Parsley root 150 g
• Root chervil 150 g
• Kohlrabi 150 g
• Parsnip 150 g
• Salt 5 g
• Pepper 5 turns of pepper mill 
• Fresh garlic
• Thyme
• Bay leaf
• Herbs 1 bouquet garni
• Olive oil 2 cl
• Beet greens or leaf spinach 50 g
• For the deglazing liquid
• Red port 2 cl 
• Chicken stock 1 cube diluted in 2 dl water
• For the sauce
• Grated black truffle 50 g 
• Full fat pouring cream 40 cl 
• Salt 
• Ground pepper

Cooking the pullet

Preheat the oven to 180 °C.

Prepare the pullet: pluck, eviscerate, scald, clean.

Prepare the truffle butter: mix the softened butter, grated truffle and salt.

Season the inside of the pullet with oil, garlic, fresh thyme, pepper and salt.

Coat the pullet’s breast and thighs with truffle butter, then truss it.

Peel the vegetables and cut them into large cubes, toss them in oil and arrange them in the cooking dish. Sprinkle with crushed garlic, salt, pepper, thyme and add bay leaves and bouquet garni.

Place the trussed pullet on top of the vegetables and roast together in the oven for 1 hour 45 minutes, basting every 15 minutes.

Take out of the oven, deglaze the pullet with port and drain off and reserve the cooking juices . Keep the pullet and vegetables warm.

The sauce

Add the cream to the deglazing juices and bring to the boil. Take off the heat, add the grated truffle and leave to infuse.
Adjust the seasoning to taste and keep warm.

Serve the meat accompanied by the vegetables, truffle sauce and wilted beet greens or leaf spinach.

Variation

Replace truffle butter with herb butter (50g of chopped fresh chervil, chives and tarragon)

• 6 raw, unpeeled prawns
• 100g carrots
• 1 spring onion
• 1 clove of garlic
• 1 stem of lemongrass
• 10 cl water
• 20 cl champagne
• 1 tablespoon olive oil
• 1½ rounded teaspoon of Tonkin powder
• A hint of ginger
• 50 g radishes
• 50 g fresh Brussels sprouts
• Salt and pepper

For the bouillon: wash and peel the carrots, then cut into rounds.

Peel and finely chop the white of the spring onion and crush the garlic clove. Chop the lemongrass.

In a sauteuse pan, heat the oil and fry the onion, garlic and lemongrass.

Add carrots, cover and cook for 5 minutes. Deglaze with champagne, let reduce then add water with the heaped teaspoon of Tonkin powder, cover and continue to cook for 30 minutes.

At the end of cooking, blitz in the mixer to get a very smooth texture. Strain, add salt and pepper to taste and put to one side to keep warm.

Wash and slice radishes into thin rounds. Carefully remove a few leaves from the Brussels sprouts, blanch them briefly and put them aside.

For the prawns: cook them for 3 minutes in a large pan of boiling water with ½ teaspoon of Tonkin powder. The drain and peel them.

Pour the bouillon into two bowls, add the prawns and decorate with radishes and sprout leaves.

• 1 onion
• 2 chicken breasts
• 200 ml coconut milk
• 1 stem of lemongrass
• 3 cm ginger
• 1 small bunch of fresh coriander
• Salt, pepper

Chop the chicken and onion. Fry the onion in a non-stick pan for a few minutes. When it begins to soften and take color, add chicken and cook stirring regularly.

During this time grate the ginger and chop the coriander. Peel the lemongrass and cut it into slices.

When the chicken is almost cooked, pour coconut milk into the frying pan to deglaze, simmer and decant the cooking juices.

In a saucepan, add the lemongrass to the cooking juices, cover and simmer for about ten minutes.

Sieve the liquid then add ginger and chicken. Bring to boiling point, season with salt and pepper. Add the chopped coriander at the time of serving.

• 50 g softened butter
• 50 g sugar
• 1 lightly beaten egg 
• 50 g ground almonds 
• 20 g crushed pistachio
• 1 dl water
• 1 tablespoon lemon juice
• 2 red apples (Gala type)
• 1 sheet puff pastry with butter (½ x 400 g pack)
• icing sugar (optional)

Cream the butter in a bowl, using a whisk. Incorporate sugar little by little along with the beaten egg, ground almonds and crushed pistachio. Put to one side in the fridge. (Almond cream will keep for up to 2 days in the refrigerator.)

Put water and lemon juice in a microwavable bowl and reserve.

Cut the apples in four, remove the core and pips (leave the skin). Slice the apples finely with a mandolin or knife, and immediately place the slices in the bowl of lemon water. Heat in the microwave for 3 minutes or until apple slices have softened. Drain into a colander and reserve.

Unwind the sheet of puff pastry and cut into 4 strips of about 5 cm wide. Spread 2 tsp (10 ml) of the reserved almond cream on each strip. Place the reserved apple slices on the top half of the strip, overlapping them and letting them protrude from the edge of the dough. Fold the lower part of the dough onto the bottom of the apple slices. Wrap the pastry strip tightly to form a rose. Place the rose in a muffin pan. Repeat the operation with the rest of the ingredients to make 4 roses.

Bake in a preheated oven at 180°C for 35 minutes or until the pastry is lightly browned. Take the roses out of the tray and sprinkle with icing sugar, if desired.

Tip : If the center of the roses is not tight enough, push a rolled slice of apple into the center of the flower.

• 200 g slice of rumpsteak
• 12 cl soya sauce
• 10 g caster sugar
• 4 cloves garlic
• 30 g fresh ginger
• 12 cl sesame oil
• 300 g Basmati rice
• 45 cl water
• 4 carrots
• 200 g soya sprouts
• 200 g baby spinach leaves
• 150 g green beans
• 2 onions
• 6 eggs
• 5 cl olive oil
• 12 cl sesame oil
• 10 g white sesame seeds
• Salt

Rinse the rice in running water, then cook it in salted water. Cover and simmer until the water is completely absorbed. Then remove from the heat, keep covered, and allow the rice to rest for 10 minutes.

Mince the beef into fine strips, then cut it into segments. Peel and chop the ginger and garlic. Combine the sugar, soya sauce, salt, chopped ginger and garlic in a bowl, and then add the sesame oil. Next, coat the meat with the mixture in the bowl and chill to marinate for 30 min.

Bring a large volume of salted water to a boil and cook each of the vegetables separately: begin with the spinach (1 minute, then drain), the soya sprouts (3 min, then drain) and then the beans (8 min, then drain). Separately season the vegetables with a tbsp of sesame oil, the salt and the sesame seeds, then reserve. Peel the carrots and chop them into a julienne. Peel and mince the onion. Heat a tbsp of olive oil in a hot pan, quickly sauté the carrots, salt them, and remove from the heat.

In the same pan, add 1 tbsp of olive oil and sauté the meat in its marinade. When the meat begins to brown, sauté the onion and continue cooking, stirring, for 2 min. Combine the sesame oil and hot pepper sauce. In another pan, fry the eggs “sunny side up.”

Distribute the rice into the bowls and arrange the vegetables on top, followed by the meat; and then place the egg in the centre. Sprinkle sesame seeds over the top and add 1 tbsp of sauce.

• 800 g Chinese cabbage
• 1 carrot, peeled and cut into small sticks
• 1 black radish, washed and cut into small sticks
• 1 onion, peeled and chopped
• Green of 1 leek, cut into strips
• 5 cloves garlic
• 5 cm fresh ginger
• 3 tbsp hot pepper flakes
• 3 domed tbsp wheat flour
• 75 cl water
• 3 tbsp caster sugar
• 6 tbsp fish sauce
• 80 g coarse salt

Chop the base off the cabbage and quarter it lengthwise. Then chop each quarter of the cabbage into small bite-sized pieces. Rinse the pieces under cold water in a strainer and place in a mixing bowl. Sprinkle them with coarse salt, stir well, and leave to drain for 2 1/2 hours, stirring regularly.

Once drained, rinse the cabbage several times under cold water. Set aside.

In a saucepan, dissolve the flour in the water and heat for 5 min.
Add the sugar, stir, and thicken over low heat.

Remove the saucepan from the heat and immerse its base in a large bowl of iced water to cool the mixture. Reserve.

Peel and mince the onion, garlic and ginger, then combine them with the fish sauce.

In a mixing bowl, combine the thickened flour with the fish sauce.

Add the chopped vegetables and hot pepper, then the drained cabbage. Stir.

For the mixture into clean glass jars and chill to marinate for at least 24 hours.

Serve on its own as a salad, or rolled in a salad leaf with rice and marinated beef.

• 400 g shin of beef
• 600 g rice noodles
• 4 quail eggs
• 100 g leeks
• 4 cloves garlic
• 1 l water
• 10 g soya sauce
• 5 g coarse salt
• Salt and pepper
• Sesame oil to serve

Add the coarse salt and the peeled and finely chopped garlic cloves to boiling water and boil the meat in it for 1 hour. Remove and reserve the cooked meat. Keep the stock cool, and when the fat rises to the top, skim it off.

Cut the meat into small pieces. Marinate the meat in a bowl with the soya sauce, the two peeled and chopped garlic cloves, the chopped leeks and a little pepper. Set aside.

Beat the eggs in a bowl and pour them into a non-stick pan. Cook them into an omelette over low heat. Once cooked, cut the omelette into strips.

Heat the stock again over high heat and cook the rice noodles in it. When the noodles rise to the surface, lower the heat, add the leek strips, and season with salt and soya sauce to taste, then simmer the mixture for 2 minutes.

Serve the soup in bowls, topped with the egg and meat, and season with a dash of sesame oil.

• 200 g kimchi (spicy fermented cabbage)
• 100 g pork meat (rib or brisket)
• 100 g tofu
• A few mushrooms (optional)
• Water (if needed while cooking)
• 450 ml chicken stock
• 3 tbsp scallions or leeks, minced
• 1/2 onion
• 1 tbsp chopped garlic
• 1 tbsp sesame seed oil
• 1 tbsp powdered hot pepper
• Gochujang paste (Korean chilli)
• Salt (to taste)

Cut the kimchi into pieces, the pork into fine slices and the tofu into cubes, and then mince the scallion or leek.

In a stew pot or deep pan, heat the sesame oil, then add the garlic and stir. Add the pork and cook for a while, then add the onion, followed by the kimchi. Sauté for a few minutes, turning so that every side is browned. If the kimchi is not very fermented, you might spice it up a bit with gochujang.

Add the chicken stock to cover the mixture (add salt if necessary), then incorporate the tofu and, if desired, the mushrooms. Cover the cooking pot and simmer for 30 to 45 minutes. The longer it cooks, the better it tastes! Add water if necessary.

Season with salt and sprinkle with powdered hot pepper and minced scallions. Bring to a boil before serving with a bowl of plain white rice.

• 4-5 toasted algae sheets (kim)
• 400-500 g cooked Asian sticky rice
• 2 eggs
• 1 carrot
• 1/2 cucumber, sliced lengthwise
• 1 yellow radish (pickled daikon radish - Danmuji)
• 1 slice of boneless ham
• Sesame oil
• Sesame seeds
• Salt

Season the rice with 2 tbsp sesame oil and a bit of salt. Stir.

Beat the eggs and prepare a fine omelette in a frying pan with a little oil.

Cut the omelette, the carrot, the half cucumber, the daikon radish and the slice of ham into a julienne. Sauté the carrots and ham in an oiled pan.

Place a sheet of algae on the sushi mat, shiny side down. Coat 2/3 of the sheet with rice, ensuring that the layer is homogeneous without crushing the rice. Arrange the julienned ingredients lengthwise along the first third of the rice. Using a sushi mat, roll the algae over itself in one layer to wrap up the ingredients. Press the roll gently to stick the rice to the sheet of algae. Continue the operation until you reach the end of the algae sheet and finish by pressing well all along the mat. Spread a coat of sesame oil along the roll to finish adhering it and to make the kimbap shiny.

Cut the kimbap into fine slices using a very sharp knife. Arrange the kimbap on a plate and sprinkle with a few sesame seeds. You might serve the kimbap with soya sauce.

• 150 g wheat flour
• 1 egg
• 20 ml milk
• 5 g caster sugar
• 4 g fresh yeast
• 1 pinch of salt
• 10 ml hot water
• Cooking oil
• 30 g brown sugar
• 1 pinch of cinnamon (or more to taste)
• 5 g chopped unsalted peanuts
• 5 g chopped walnuts
• 2-3 tbsp honey

Dissolve the yeast in a glass of hot water. Mix well.

In a mixing bowl, combine the sifted flour, salt and sugar.

In another bowl, beat the milk and egg together.

Combine the flour mixture with the milk and egg mixture. Incorporate the dissolved yeast and knead the mixture to obtain a smooth, elastic ball of dough. Add a bit more sifted flour if the mixture is too liquid. Then wrap the ball of dough in plastic wrap and leave to rise at room temperature for 30 to 60 minutes.

During this time, prepare the filling. In a bowl combine the brown sugar, powdered cinnamon, chopped peanuts and walnuts. Add the honey and mix well.

Divide the dough into equal portions for the desired number of hotteoks. Make a well in each hotteok, place a bit of the filling inside, and close the ball around it.

Place the hotteoks in a well-oiled pan, pinched side down. Cook over low heat. Once the hotteoks begin to brown, turn them over and press gently on the tops with the bottom of an oiled recipient to flatten them slightly. Cook them on both sides until they are golden brown like pancakes.

• 1 large sweet potato
• 1 litre cooking oil
• 1 tbsp oil
• 3-4 tbsp caster sugar
• 1-2 tsp water
• Black or white sesame seeds
• 1-2 tbsp honey

Peel the sweet potato and cut it into thick slices, then into small triangular wedges of approximately 4 cm long.

Immerse the potato wedges in a bowl of cold water for a few minutes to remove the starch. Remove the potato wedges and dry them well. Set aside.

Heat the frying oil in a cooking pot to 160° – 180°C and fry the potato wedges until golden brown. Careful, the potatoes cook quickly. Reserve the cooked potatoes on an oiled plate.

In a saucepan, mix one tbsp of oil with 3 to 4 tbsp of sugar and heat. When the mixture boils, add the fried potatoes. Stir gently. Incorporate 1 to 2 tsp cold water to keep the potato pieces from sticking together.

Arrange the sweet potato wedges in a plate and sprinkle with sesame. Add sugar or honey if necessary.

• 400 g dried red beans
• 140 g sugar (preferably brown)
• 1/4 tsp salt
• 1 l water or more
• 400 g wheat flour
• 10 g oil or butter
• 30 g caster sugar
• 5 g salt
• 10 g yeast
• A small amount of water or milk

The day before, soak the beans in water to rehydrate them.

Rinse the beans well and cook them in 1 litre of water for 50 to 60 minutes. Add water if necessary. The beans are cooked when they may be easily crushed with a fingertip. Mash the beans to a purée with a small amount of water or blend them in a blender to obtain a nice smooth filling.

Add the brown sugar and salt and mix well. Return the saucepan to the heat so that the filling solidifies slightly. Set aside. To make milk hobbangs, heat the milk for 20 seconds in the microwave.

Sift the flour in a mixing bowl. Add the salt, yeast and sugar in three separate piles that do not touch. Pour the water or milk and first gently combine with the salt and sugar, then the yeast. Add the oil or butter gradually and knead the dough to obtain a smooth, elastic texture.

Divide the dough into identical balls of approximately 60 g each.

Stretch each ball out, place a bit of bean purée in the centre, and pinch it shut. Place the dough balls in an oven-proof dish and wrap in plastic film.

Heat the oven to 180° – 200°C for a few minutes, then switch the oven off. The oven should be hot but not burning. Place the dish containing the filled hobbangs in the switched-off oven and heat for 1 1/2 hours.

Remove the hobbangs from the oven, place on kitchen paper, and cook in a steamer for 10 minutes. Then switch off the steamer and allow to rest for 3 minutes before removing the hobbangs.

Serve the bean dumplings hot. They do not stay fresh for long unless chilled. To reheat them, moisten them with a few drops of water and heat them for 30 seconds in the microwave.

• 200 g red lentils
• 1 onion
• 2 cloves of garlic
• 1 piece of fresh ginger (2-4 cm)
• 50 cl of coconut milk
• 1 liter vegetable broth
• Salt and pepper
• Olive oil
• Curry
• Curcuma
• Garam masala
• Fresh coriander
• Baby spinach
• Tofu
• Basmati rice
• Flaked almonds

Heat 1 liter of water with a cube of vegetable broth.

Rinse the lentils, drain them and cook for 10 to 15 minutes in the vegetable broth, adding 1 teaspoon of curry, salt and pepper. Drain and reserve.  

During this time, finely chop the onion, garlic and ginger. Brown in olive oil for 3 minutes. Add curry, turmeric and garam masala, then stir in the coconut milk. Correct the seasoning. Bring everything to a boil and keep a little of the sauce for dressing.

Pour the rest of the sauce over the lentils, add the finely chopped coriander and the spinach then heat over a low temperature.

Cut tofu into cubes of about 3 cm and lightly fry in olive oil until golden on all sides. Prepare skewers with 3 cubes of tofu alternating with spinach leaves.

Put everything on a plate, pour the reserved sauce over the tofu skewers and serve with basmati rice scattered with grilled flaked almonds.

• 4 large yellow onions
• 3 new potatoes
• 1 parsnip
• 1 yellow carrot
• 1 orange carrot
• 3 vitelotte (purple) potatoes
• 1 slice of squash
• 100 g of chanterelles
• 3 spring onions
• 100 g of chestnuts
• 1 bunch of grapes
• 4 figs

Preheat oven to 220 °C.

Wrap each onion in aluminum foil and bake for 20 minutes.

In the meantime, peel and cut the vegetables. Fry them lightly in a small amount of butter in the following order: new potatoes, parsnips, carrots, vitelotte potatoes, squash, chanterelles, spring onion, chestnuts, grapes and figs. Reserve.

When the onions are baked, slice off the tops, hollow them out and fill them with the mixed vegetables. Put the tops back on the onions and serve.

• 100 g of cane sugar
• 7.5 cl of balsamic vinegar
• 1 diced tomato
• 175 g of cooked beet
• 2 tablespoons of tomato concentrate
• 2 tablespoons of curry
• 400 g of firm tofu
• flour
• 2 eggs
• Salt, pepper
• 1 teaspoon of paprika
• 200 g roasted flaked almonds
• Olive oil

Pour the sugar into a saucepan and let it melt until caramelized.

Add balsamic vinegar and bring to a boil.

Add diced tomatoes, beet, tomato paste, curry.

Reduce and reserve.

Rinse and drain tofu and then cut into sticks.

Beat the eggs in a bowl and season with salt, pepper and paprika.

Dip the sticks one by one into the flour, then beaten egg and then into the flaked almonds.

Pour a little olive oil into a frying pan and cook the sticks over medium heat. Turn them on each side so that they are well browned.

Serve hot accompanied with ketchup.

• 5 tablespoons of olive oil
• Salt, pepper
• Zest and juice of a lemon
• 100 g of baby spinach
• 150 g of cooked red quinoa
• 2 avocados
• 6 sticks of celery
• 1 large sweet potato
• 2 large beets
• 100 g of kale
• Mixture of shiso shoots

Mix olive oil, salt, pepper, zest and juice of lemon in a bowl and then reserve.

Peel and cut the sweet potato into quarters and fry lightly in olive oil. Once they are cooked, reserve. Repeat the same operation for the beet.

Finely chop the celery, cut the avocados into cubes and remove the central stem from the kale leaves before chopping.

Put all the ingredients in a bowl, drizzle with sauce and mix.

• 100 g oatmeal
• 25 g puffed quinoa
• 30 g corn flakes
• 50 g almonds
• 30 g unsalted pistachios
• 60 g dried apricots
• ½ egg white
• 70 g agave syrup
• 3 tbsp rapeseed oil
• 1 pinch of salt

Pre heat oven to 160 °C

Cut the dried apricots and almonds into small pieces. Mix all the dried ingredients (oatmeal, puffed quinoa, corn flakes, almonds, pistachios and chopped dried apricots) in a bowl.

Add the half egg white and agave syrup, rapeseed oil and salt. Mix well once more. Cover a baking tin with greased parchment paper and pour the home-made cereal bar mixture into it, pressing down well. Bake for approximately 15 minutes.

When the cereal mixture is golden brown, take it out of the oven and let it cool a little. Cut it into 9 x 3 cm strips. Be careful not to let it cool too much as it will become hard and break.

• 150 g plain yoghurt
• 4 tbsp oatmeal
• 4 strawberries
• A few blueberries
• 1 banana
• 1 tbsp unsalted pistachios
• 1 tbsp dried cranberries
• 1 tbsp almonds

Wash the strawberries and blueberries.

Pour the yoghurt into a bowl, then the oatmeal on half the bowl.

Finely slice the strawberries and banana and garnish the other half of the bowl. Add the almonds, pistachios and cranberries. Eat immediately with a vanilla-infused red tea.   

• 100 g plain yoghurt
• 1 tbsp whole-grain mustard
• Parsley
• Chives
• Basil
• 1 clove of garlic
• 1 shallot
• 1 dl white balsamic vinegar
• 1 dl cold poultry stock
• Salt and pepper

Finely mince the garlic and shallot and reserve.

Blend the yoghurt, mustard, garlic and shallot in a bowl and reserve. Mince the aromatic herbs and add, then stir the mixture again. Dilute the dressing with the vinegar and poultry stock according to the desired consistency. Season with salt and pepper.

Pour over the salad.

• Hemp seeds
• Blanched almonds
• Crushed walnuts
• Pumpkin seeds
• Ground flax seeds
• Chia seeds

In a non-stick pan, combine the hemp seeds, almonds, walnuts and pumpkin seeds, and toast the mixture.

Add the flax seeds and then the chia seeds. Toast for 3 to 5 minutes.

Allow the mixture to cool and place in an airtight container.

Store in a dry, dark place.

• 100 g cream cheese (such as St Môret®)
• 50 g frozen peas
• A few leaves of fresh basil
• Salt and pepper
• 1 pack of crackers

Rinse the peas in cold water to thaw them.

Place them in a bowl and crush them with a fork. Add the cream cheese, one to two pinches of salt, a few turns of the pepper mill, and the finely minced basil.

Mix well and spread on crackers.

• 300 ml coconut water
• 1 bowl roughly chopped kale
• ½ pineapple, peeled and with eyes removed
• 1 Gala apple

Put the coconut water, kale, pineapple and apple in a blender.

Blend until the texture is smooth (add a little more coconut water if it is too thick for your taste) and serve.

• 1 shallot
• 2 kiwis
• 1 yellow tomato
• 1 carrot
• Parsley
• Chives
• Lemon juice
• Olive oil
• Salt and pepper

Finely dice the shallot, kiwis, tomato and carrot, and combine in a bowl.

Add the finely minced parsley and chives, salt, pepper, and lemon juice.

Cover with olive oil and toss.

Serve with a white meat or fish.

• Pear
• Cinnamon stick
• Still water

Wash the pear and cut into thin slivers.

Put the ingredients into a glass and cover with water.

Leave in the refrigerator overnight to infuse and enjoy the following day.

• Lemon
• Fresh thyme
• Still water

Wash the lemon and cut into thin slivers.

Put the ingredients into a glass and cover with water.

Leave in the refrigerator overnight to infuse and enjoy the following day.

• Gala apple
• Cinnamon stick
• Still water

Wash the apple and cut into thin slivers.

Put the ingredients into a glass and cover with water.

Leave in the refrigerator overnight to infuse and enjoy the following day.

• Orange
• Lemon
• Fresh ginger
• Still water

Wash the fruits and cut into thin slivers.

Put the ingredients into a glass and cover with water.

Leave in the refrigerator overnight to infuse and enjoy the following day.

• Raspberries
• Lime
• Fresh mint
• Sparkling water

Wash the raspberries.

Put the ingredients into a glass and cover with water.

Leave in the refrigerator overnight to infuse and enjoy the following day.

• Orange
• Lemon
• Fresh mint
• Infused verbena

Wash the fruits and cut into thin slices.

Put the ingredients into a glass and cover with water. Leave in the refrigerator overnight to infuse and enjoy the following day.

• Strawberries
• Basil
• Still water

Wash the strawberries and cut into thin slices.

Put the ingredients into a glass and cover with water.

Leave in the refrigerator overnight to infuse and enjoy the following day.

• Lemon
• Melon balls
• Cucumber

Wash the lemon and cut into thin slices. Cut the melon into 2 and take the balls with a Parisian spoon.

Put the ingredients into a glass and cover with water. Leave in the refrigerator overnight to infuse and enjoy the following day.

• 1 kg boneless shoulder of veal
• 1 onion chopped fine
• 1 garlic clove crushed
• 10 cl white wine
• 25 gr flour
• 200 gr freshly shelled green peas
• 200 gr mange-tout or snow peas
• 3 tbsp olive oil
• 1 bouquet garni
• 1 bunch small new turnips
• 1 bunch new carrots with tops
• 2 spring onions chopped
• Salt
• Ground black pepper

Cut the meat into 3 cm x 3cm cubes, season with salt and pepper.

Heat the olive oil in a large pan, brown the meat on all sides. Add the crushed garlic and finely chopped onion.

Wash the vegetables, peel the carrots and the turnips, and cut into chunks.

Sprinkle the meat with the flour and let it brown slightly, mix well, deglaze the pan with the white wine, then add enough water to cover the meat. Add the herbs and cover. Simmer for 40 minutes on low heat and stir regularly.

Add the carrots and turnips, then cook for 25 minutes more. In a separate pan, bring water with a little salt to the boil, throw in the fresh garden peas and mange-tout peas for about 5 minutes.

When the stew is cooked, drain the green vegetables and add them to the pan.

Mix rapidly, cover again and cook for 10 minutes on low heat.

Just before serving, check the seasoning and add the chopped spring onions.

• 400 g octopus
• 200 g new potatoes, peeled and cut into rounds
• Olive oil
• 50 g cherry tomatoes
• 10 g capers
• 2 large organic lemons
• 150 g fava beans, blanched and peeled
• 20 g lovage, parsley and coriander, chopped
• 1 bouquet garni
• Salt and pepper

Immerse the whole octopus in a large cooking pot of salted water with the bouquet garni and cook for approximately one hour and 15 minutes over medium heat.

Check whether the octopus is done using a pick. It should easily pierce the meat.

Drain and rinse in cold water.

Wash, zest and press the organic lemons.

Combine the lemon juice with the zests, salt and pepper in a mixing bowl. Add the olive oil. Stir and add the capers.

Add the cherry tomatoes cut into halves, the fava beans, and the new potatoes, as well as the octopus cut into large pieces.

Finish by sprinkling with the chopped herbs and stir delicately.

• Approximately 4 kg of fish and seafood (scorpion fish, weever, gurnard, monkfish, green crab, sea bass, John Dory, red mullet or red gurnard, conger or whiting, sea bream)
• Salt, pepper, 1 cup olive oil
• 3 minced onions
• 4 crushed cloves of garlic
• 5 blanched tomatoes chopped into a brunoise
• 2 minced fennels
• 1 sprig thyme
• 1 bunch of parsley, chopped
• 1 bay leaf
• Zest of 1 organic orange
• 4 dl fish stock
• 1 tsp saffron
• 30 g tomato concentrate
• 16 Château potatoes

Remove the scales from the fish and clean them.

Cut them into segments and place them in two dishes according to firmness. On one side, the types of fish that remain firm when cooked: Scorpion fish, weever, gurnard, monkfish and crab. On the other side, the tender fish such as  sea bass, John Dory, conger or whiting, sea bream and green crab.

Sauté the fish in a large cooking pot over low heat with the olive oil, onions, garlic, tomatoes, thyme, fennel, parsley, bay leaf and orange zest. Deglaze with 3 dl dry white wine.

Place the firm fish in the pot and cover with the fish stock. Season with salt, pepper and saffron. Then add the tomato concentrate. Boil over high heat for 5 minutes.

Then add the tender fish, cover with the fish stock, and boil over high heat for 5 minutes.

Remove from heat and set the fish aside.

Cook the Château potatoes in the reserved stock. Return the fish to the stock and serve very hot with croutons and rouille.

Panna cotta:

150 g whipped cream with 35% fat content

150 g coconut purée

50 g caster sugar

3 g red seaweed (agar-agar)

Crumble:

100 g wheat flour

100 g butter

10 g caster sugar

50 g grated coconut

2 g salt

To garnish:

Red berries of your choice

Heat the coconut purée with 50 g of sugar.

Add the red seaweed (agar-agar) and continue heating for 2 minutes.

Incorporate the whipped cream, stir, and pour into glasses. Chill to reserve.

In a mixing bowl, combine the flour, grated coconut, sugar and salt, then incorporate the butter.

Spread the crumble on a baking sheet lined with parchment paper. Bake in an oven preheated to 160 °C for approximately 10 minutes until golden brown.

Allow to cool and sprinkle the panna cotta with the coconut mixture, then garnish with red berries.

• 5 potatoes
• 2 medium carrots
• 150 g extra fine peas
• 200 g diced ham
• 1/2 red pepper
• 6 - 8 pickles
• 3 tbsp mayonnaise
• 1 tsp mustard
• Salt and pepper

Boil the potatoes and carrots in salted water.
Peel them and allow them to cool completely.

Cut the vegetables into small, regular cubes and reserve them in a salad bowl.

Add the peas, diced ham, mayonnaise and mustard to the salad bowl.

Toss and season.

Serve according to your whims and the occasion:

Traditional presentation in a dome shape by turning the contents of the salad bowl onto a dish. Garnish and serve in slices like a cake.

Cut out with a cookie cutter to form individual servings.

Arrange on filo pastry sticks that have been rolled and baked in a 200° C oven to present as a crispy appetiser

• 400 g beef brisket
• 400 g pork brisket
• 120 g onions
• 300 g potatoes
• 300 g raw beetroot (1 large beetroot)
• 120 g carrots
• 250 g cabbage
• Tomato concentrate or 2 peeled fresh tomatoes
• 1 to 2 tbsp vegetable oil
• Dill and parsley
• Bay leaf
• Lemon juice
• Crème fraîche
• Garlic
• Salt, sugar and pepper

Cut the meat into small pieces.

Place the pieces of meat in simmering water, maintain at a boil, and cook for 15 minutes in the stew pot.

Cut the carrots and potatoes into small pieces, then slice the cabbage, beetroot and onion into fine slices.

Add the carrots and potatoes to the meat.

Then add the cabbage and part of the herbs.

Season and cook for approximately 15 minutes.

Add the tablespoon of sugar and the lemon juice.
Heat the oil in a frying pan and sauté the onion, then add the beetroot.

Add this mixture to the contents of the stew pot.

Five minutes before the mixture is fully cooked, add the cabbage, bay leaf, tomato concentrate and fresh tomatoes.

Season with garlic.

Then leave the mixture aside for 15 to 20 minutes.

Serve in a soup bowl with a spoonful of crème fraîche and the rest of the chopped herbs.

Tip:
The beetroot is cooked separately in a frying pan. It is added to the meat at the end of the preparation after the lemon juice.
This is a very important point that maintains the red colour that makes this soup so appetising.

• 250 g fromage blanc
• 1 small egg
• 30 g sugar
• 2 tbsp flour
• 1 pat of butter
• 1 tbsp oil
• 1 pinch of salt
• Icing sugar
• Flour for cooking

In a mixing bowl, thoroughly combine the fromage blanc with the sugar and salt.

Incorporate the egg, then the flour, and mix well to obtain a homogeneous blend. Chill to reserve for one hour.

Roll small balls of dough, flatten them slightly, and dip them in the flour to lightly coat them.

Heat the butter and oil in a frying pan and fry the syrniki for 3 to 4 minutes on each side until they are golden brown.

Drain them on kitchen paper, sprinkle with icing sugar, and serve tepid, for example accompanied with red berries and sour cream.

Recommendations:
Syrniki are generally prepared with tvorog, a Russian fromage blanc with a rather dense texture similar to that of cottage cheese.

1 green apple peeled

Juice of 1 grapefruit

6 large romaine lettuce leaves

1 cup (250 ml) water

1/2 banana

1 cm fresh ginger passed through garlic press

Put all the ingredients in a blender until completely mixed and smooth.

Add a little more water if preferred more liquid.

• 200 g mixed lettuce leaves
• 1 Belgian endive
• 400 g crab meat
• 2 apples
• 4 spring onions
• 1 lime
• ¼ bunch fresh coriander
• 4 cl olive oil
• 6 pinches table salt
• 6 pinches Espelette mild chili

Zest and juice the lime.

Wash the onions, slice the white part finely and chop the green stems. Peel the apples and dice 2/3 very small, then the rest into sticks.

Wash and chop the fresh coriander.

Shred the crab meat carefully, removing any cartilage, then mix in a bowl with the diced apple, onions and coriander. Season with olive oil, the lime juice and zests, salt and Espelette mild chili.

Serve the mixture with a mould or in quenelles, decorate with apple sticks.

Garnish with mixed lettuce on the side or as a bed for the crab mixture and a few endive leaves as decoration.

• 2.5 kg boneless veal shoulder
• 8 onions
• 2 carrots
• 1 bouquet garni
• 750 g button mushrooms
• 80 g peanut oil
• 3 tbsp wheat flour
• 1 l white veal stock
• 3 dl (or 3 small glasses) of cider
• 1.5 kg apples
• Salt and pepper

Cut the meat into large cubes.

Brown in the oil in a large stewing pot with the onions cut into quarters and carrots sliced into rounds.

Add the mushrooms cut into quarters. Sprinkle with flour and let it get brown.

Pour in the cider and scrape the bottom of the pan, then add the veal stock.

Cover and leave to simmer for about 1 hour and 20 minutes.

Add the apples cut into quarters and cook for another 30 minutes.

Adjust the seasoning.

Serve in the casserole pot.

• 4 Golden apples
• 60g pink praline almonds
• 20 g salt butter

Preheat the oven to 180 °C.

Peel (optional) and core the apples.

Put them in a baking dish.

Put the crushed praline almonds into the middle (keep a little to decorate when serving). Put a little salt butter on top of the apples to make them more yummy.

Pour a little water in the bottom of the dish and bake for 20 to 30 minutes, basting regularly.

Serve in a small bowl with the cooking juice and a pinch of pink pralines to decorate.

• 250 g fresh garden peas + 50 g for decoration
• 1/2 l chicken stock
• 1 shallot
• 20 g butter
• 150 g ricotta
• 2 sprigs of lemon balm
• 1 lime
• 1 dribble olive oil
• Salt and pepper
• 2 slices soft white bread

Melt the butter and add the finely chopped shallot.

Brown to golden and then add chicken stock.

When the liquid boils add the fresh peas.

Simmer for 15 minutes.

Blend the preparation. Cool in the refrigerator for at least 3 hours.

Gently mix the ricotta, finely chopped lemon balm, lime zests and olive oil. Season with salt and pepper.

Fry the flat croutons that have been cut into lozenge shapes.

Serve in soup bowls, with a ricotta quenelle, the fried flat croutons, and decorate with the remaining fresh peas and a few lemon balm leaves.

• 500 g small Lake Geneva perch fillets 10/20 gr
• 250 g de Noirmoutier grey coarse sea salt
• 5 dl olive oil
• 1 bay leaf
• 1 sprig of fresh thyme
• 1 sprig of rosemary
• 1 garlic clove
• 1 bunch red sorrel
• 1 bunch borage flowers
• 4 tomatoes of different colours (pineapple tomato, black Crim, green zebra)
• 2 sucrine lettuces
• 50 g brown button mushrooms
• 100 baby artichokes
• 50 g round red radishes
• 50 g Taggiasca olives
• 0.5 dl aged Modena balsamic vinegar

Perch fillets in coarse salt 

Remove the skin from the perch fillets

Spread a layer of coarse salt in large platter.

Place the perch fillets flat on the salt.

Cover the fillets with the remaining salt.

Leave to marinate for 15 minutes.

De-salt the fillets under a stream of cold water.

Let the fillets dry on a dishcloth. Put them into a jar with the olive oil, garlic, thyme and rosemary. Leave for 24 hours.

Presentation

Cut the outer leaves of the baby artichokes by turning.

Peel the tomatoes and remove the seeds.

Plate up all the ingredients and season with the oil from the perch fillets and the aged balsamic vinegar.

• Sweet pastry
• 150 g butter
• 90 g icing sugar
• 30 g almond powder
• 1 g salt
• 225 g flour
• 15 g cocoa powder
• 1 egg
• Cream
• 2 egg yolks
• 125 g whole cream
• 50 g sugar
• 120 g 70% chocolate (couverture)
• Chocolate soufflé
• 5 egg whites
• 110 g sugar
• 180 g 70% chocolate (couverture)
• 10 egg yolks
• 100 g milk
• 40 g cocoa powder

Sweet chocolate pastry

Soften the butter with a beater, then add the salt, icing sugar and almond powder, until the mixture is smooth.

Add the egg while still beating.

Stop beating and add the cocoa powder mixed with the flour in two goes.

Cover the pastry with cling film and put into the refrigerator for 4 hours.

Remove from the refrigerator and roll out the pastry on a floured worktop, turning it to until it is 2 millimetres thick.

Put the pastry into the mould and cut off the surplus around the edge. Cool in the refrigerator again for about 5 - 10 minutes.

Pierce the bottom of the pastry with a fork, so that it does not puff up whilst cooking.

Let it rest for 1 – 2 hours in the refrigerator.

Bake for 10 minutes at 175 °C (th.6). Leave to cool.

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Chocolate cream

Heat the cream in a pan. Meanwhile, quickly beat the egg yolks with the sugar.

When the cream comes to the boil, pour it into a cold bowl and add the mixed sugar and egg yolks.

Put back on the heat and stop cooking just before boiling point.

Cover the chocolate cut into pieces with the custard and mix delicately with a rubber spatula.

Use an immersion mixer to make the custard very smooth.

Cover the custard with cling film and leave it to rest in the refrigerator for 6 hours.

Remove the pastry from the mould. With a brush, spread the bottom of the pastry with the chocolate (couverture).

Butter grease-proof paper and put it between the mould and the pastry of the tart to create a paper wall that will support the soufflé when it rises.

Fill the tart halfway up with the chocolate custard, using a piping bag.

Chocolate soufflé

Beat the egg whites delicately.

In a bain-marie, heat the milk, chocolate and egg yolks, stirring constantly.

Add the sugar to the egg whites while continuing to beat them until the meringue is stiff.

Fold in the meringue little by little into the chocolate, egg yolks and milk mixture.

Add the cocoa powder and whisk gently.

Put the mixture into a piping bag and add an even layer on top of the chocolate custard. Smooth the surface with a small spoon.

Bake at 200 °C (th.7) for 8 minutes.

Leave the chocolate soufflé tart to cool for 2 minutes, dust with a little cocoa powder (optional), and serve while still warm.

• 600 g prime Swiss beef rumpsteak
• 1 dl light soy sauce
• 1 dl sesame oil
• 50 g mirin
• 1 lemongrass stalk
• 100 g fresh ginger
• 1 bunch fresh coriander
• 3 limes
• 4 ripe avocados
• 30 g wasabi paste
• 1 cucumber
• 1 diakon white radish
• 1 bunch red radishes
• 1 bunch pink radishes

BEEF MARINADE

Mix the soy sauce, mirin, 0.5 dl sesame oil, chopped lemongrass, chopped ginger, lime zests and coriander leaves torn off the stalks.

Marinate the meat all night in the refrigerator.

Drain the meat and sear it rapidly on all sides in a very hot pan.

AVOCADO CREAM WITH WASABI

Mix the avocado with the juice of the limes and the wasabi paste.

PRESENTATION

Cut thin slices of beef on the plate, add white and black sesame seeds.

Serve the avocado cream on the plate in a teardrop shape.

Slice the cucumber and radishes thin with a mandoline and decorate the avocado with them.

• 4 organic chicken eggs
• 400 g green asparagus (tips)
• 100 g  purple asparagus (shavings)
• 100 g skinless whole hazelnuts
• Mushroom cream
• 250 g button mushrooms
• 2.5 dl chicken stock
• 2.5 dl cream
• 20 g butter
• Morel mushroom preparation
• 20 g butter
• 1 shallot
• 200 g small morel mushrooms
• 100 ml concentrated clear chicken stock
• 1 dl de yellow wine

COOKING THE EGGS

Prefereably opt for organic chicken eggs.

There are two methods for cooking them at low temperature:

Use a kitchen thermometer to keep the cooking water at 64 - 65 °C and let the eggs cook for 1 hour.

Or cook the eggs for 1 hour in a steam oven at 65 °C.

After they are cooked, separate the whites and yolks.

MUSHROOM CREAM

Cut the mushrooms small.

Melt the butter in a frying pan and add the finely-sliced shallot.

Lightly brown until golden and then add the button mushrooms.

Add the chicken stock and the cream.

Simmer on low heat for 15 minutes.

Blend the mixture.

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COOKING THE MOREL MUSHROOMS

Cut off the stems from the morels and wash the mushrooms in fresh water several times.

Finely chop the shallot, sweat in butter in a frying-pan and season.

Add the morel mushrooms and deglaze with the yellow wine.

Let the wine reduce, then add the clear chicken stock to cover the mushrooms.

Cover and simmer for 15 minutes.

When they are cooked, coat the mushrooms with the pan-juices.

PRESENTATION

Pour the mushroom cream into the middle of the plate.

Place the egg in the middle.

Put the green asparagus tips around it, as well as the morel mushrooms and the purple asparagus shavings.

Sprinkle the chopped toasted hazelnuts on the perfect egg.

• 1 fine chicken of 1.6 kg
• 3 dl Jura vin jaune
• 100 g clarified butter
• 5 dl cream
• 500 g fresh morels
• 1 bunch tarragon
• Salt and pepper
• White stock
• 400 g carrots
• 400 g onions
• 1 bouquet garni
• Salt and pepper

Cut the chicken into four or eight pieces. Chill in the refrigerator.

Prepare a white stock* with the chicken carcass.

Brown the chicken with butter and season with salt and pepper.

Deglaze with vin jaune, reduce by half and pour enough chicken stock in to cover by half.

Simmer 30 to 40 minutes and then remove the chicken.

Reduce the cooking liquid by half. Add the morels after blanching them. Incorporate the cream and reduce the sauce until it coats the spoon.

Add the chicken and reheat.

At the last minute, add the minced tarragon and serve with a pot of white rice.

For the white stock:

Coarsely chop the chicken carcass. Cut the onions into large cubes.

Place the onions and carcass pieces in a large cooking pot. Cover with water. Season with salt and pepper. Bring to a boil. Skim and simmer for 2 hours.

After an hour, add the carrots and bouquet garni. Continue to simmer for 1 hour.

Pass the mixture through a sieve and recuperate the juice to prepare the sauce.

• 2 leeks
• 4 very large, firm potatoes
• 5 dl seasoned vegetable stock
• 40 g butter
• 2 cabbage sausages
• 40 g onion
• 0.5 dl cream*
• 100 g flat parsley
• 1 dl cream**
• ¼ package of alfalfa sprouts
• ¼ package of amarante sprouts
• Salt and pepper
• Peanut oil

For the leeks:

Wash and cut the most uniform green portions of the leeks into segments of 10 cm. Blanch them in salted water for 8 minutes. Cool in iced water.

Hollow out the segments so that only a cannelloni-type cylinder remains. Set aside.

For the stuffing:

Simmer the sausages for 30 to 40 minutes at 75°C. Peel them.

Fry the chopped onion in a little oil. Add the sausage meat and deglaze with 0.5 dl of cream.

For the potatoes:

Wash and peel the potatoes. Shape each one in a rectangle 10 cm long, 3.5 cm wide and 1.5 cm thick.
Simmer the potato rectangles in the vegetable stock with the butter for 20 minutes. Check the cooking process with the tip of a knife.

Reserve the stock.

For the parsley coulis:

Boil 1 dl of cream. Pour it over the washed parsley.

Blend the mixture in a blender. Pass through a sieve and season.

To assemble:

Using a piping bag, fill each leek segment with the sausage meat.

Place them in a saucepan. Add stock up to 1/3 of the height of the cylinders. Reheat over low heat.

Arrange the potato rectangles on the plates.

Place a cylinder of stuffed leek on top. Season with parsley coulis and add seasoned sprouts.

• 300 g Charlotte-type potatoes
• 100 g pumpkin
• 100 g Chasselas-type grapes
• 2 figs
• 20 g butter
• 30 g shallots
• 200 g chanterelles
• 1 scallions
• Foam:
• 1 clove of garlic
• 30 g shallots
• 10 g butter
• 1 dl white wine
• 25 g butter
• 25 g wheat flour
• 2.5 dl cream
• Nutmeg
• Salt and pepper
• 1 Mont-d'Or vacherin of 400 g
• To assemble and serve:
• 20 g butter
• Salt and pepper
• 50 g walnuts
• 10 g chervil

For the autumn sauté:

Cook the potatoes with their skins. Leave to cool and cut into lengthwise quarters.

Cut the pumpkin into 5 cm long and 0.5 cm thick sticks. Slightly sauté the raw sticks in a little butter in the pan to brown.

Brush and cut the chanterelles lengthwise.

Cut each fig into 8 sections and quickly sauté them in a little butter.
Cut the grapes in half and seed them.

Mince the shallot and the white portion of the scallion. Finely chop the green portion on the bias.

For the foam:

Mince the shallot and chop the garlic. Lightly sweat this mixture in the butter and deglaze with white wine. Reduce by half.

Prepare the cream bechamel. Begin by melting the 25 g of butter. Add the flour and cook for 3 minutes. Incorporate the cold cream. Cook until thickened. Season. Combine this mixture with the preceding mixture.

Delicately remove the rind of the vacherin. Melt the cheese in the bechamel over low heat. Filter through a sieve.

Fill a thermal siphon (one that may be kept warm) as indicated on the device instructions. Add two gas cartridges. Shake the siphon (upside-down) 5 to 6 times.

To finish and assemble:

In a frying pan, lightly sauté the potatoes in a little butter until golden brown. Add the pumpkin, chanterelles, figs, and, at the end, the grapes and green portion of the scallion. Season.

Place the sautéed vegetables in the original vacherin box or in a glass verrine. Using a siphon (upside-down), top with the foam.

Garnish by sprinkling with dry-toasted chopped walnuts and a few chervil leaves, according to taste.

• 780 g sea bream or other very fresh fish fillet, cubed
• Juice of 1 kg lemon
• 2 red onions
• 15 g finely chopped coriander
• 30 g chopped limo pepper or medium hot pepper
• Salt
• 90 g leche de tigre
• For the leche de tigre:
• 20 g celery branch
• ½ red onion
• 2 cloves of garlic
• 10 g coriander
• 1 tbsp ginger paste
• 250 ml fish stock
• ½ tbsp milk
• For the side dish:
• ½ sweet potato, cubed
• Choclo corn or yellow maize kernels
• Toasted maize kernels
• Fresh coriander

Prepare the leche de tigre. To do so, blend all the ingredients in a blender.

Five minutes before serving, coat the fish cubes with lemon juice, salt and diced limo pepper.

Add the julienned red onion and the minced coriander. Pour the leche de tigre over the preparation.

Garnish to taste.

Chef’s tip:

With a few drops of lime juice, leche de tigre is a marvellous dressing for a fish carpaccio. It also enhances the taste of shellfish.

• 12 slices of spice bread
• 180 g terrine de foie gras
• 12 whole hazelnuts
• 2.5 dl balsamic vinegar
• 1 dl water
• 4 sheets of gelatin
• 12 large wooden picks

Cut the spice bread into round shapes using a cookie cutter. Place them between two sheets of parchment paper and two baking sheets. Press well and dry in an oven preheated to 100°C for 2 hours.

Toast the hazelnuts in a dry pan. Leave to cool.

Cut the foie gras terrine into cubes of approximately 10 to 15 g.

Press each hazelnut into a cube of foie gras and form uniform balls.

Stick the large wooden picks into the balls. Reserve in the freezer for 30 minutes.

Soak the gelatin in cold water.

Heat the balsamic vinegar and water. Remove from the heat and add the drained gelatin. Leave the mixture to cool until it reaches room temperature.

Remove the bonbons from the freezer. Dip each one individually into the vinegar jelly.

Place the spice bread biscuits on a presentation dish. Arrange the foie gras bonbons. Garnish to taste.

• 500 g boar meat
• 500 g pork neck
• 200 g duck foie gras
• 18 g salt
• 3 g ground pepper
• 1 egg
• 1 shallot
• Thyme, bay leaf
• 1 tbsp green peppercorns
• ½ litre white wine
• 1 dl port wine
• ½ litre clear jelly

Marinate the boar meat and pork neck in the white wine for 24 hours along with the minced shallot, thyme and bay leaf.

Marinate the coarsely cubed foie gras in the port wine for 24 hours.

Drain the meat. Remove the shallot, thyme and bay leaf, and coarsely chop the meat in a chopper.

Work the meat into the foie gras and egg, and season with salt, pepper and green peppercorns. Add the port wine and half the marinade.

Place in a terrine and bake in a water bath at 160°C for 1 1/2 hours.

Pour off the excess grease and incorporate the heated jelly.

• 1 saddle of venison of 1.4 kg
• 500 g wild game bones
• Butter
• Marinade:
• 7 dl full-bodied red wine
• 1 dl peanut oil
• 1 dl red vinegar
• 50 g carrots
• 50 g onion
• 20 g shallots
• Thyme, bay leaf, juniper berries
• Coarsely ground pepper
• Sauce:
• 80 g butter
• 80 g wheat flour
• 2 dl crème fraîche
• 80 g cranberry jelly
• Salt and pepper

Marinade:

Dice the carrot, onion and shallot into large mirepoix. Add the red wine, herbs and spices. Marinate the bones in this mixture for 24 hours.

Sauce:

Prepare a brown roux with the butter and flour.

Drain the game bones and sauté them in a large stock pot. When they are golden brown, add the roux and then the marinade.

Simmer for 2 1/2 to 3 hours, then filter through a sieve.

Reduce by half and add the cream, cranberry jelly and coarsely ground pepper. Adjust the seasoning. Keep warm on the back burner.

Meat:

Fillet and devein the venison and brown the pieces in brown butter for 3 minutes on each side. Leave to rest, then cut into 3 cm-thick medallions.

Assemble the different elements and serve with a hunter’s side dish.

• 500 g organic red lentils
• 3 finely chopped onions
• 15 cl olive oil
• Salt, white pepper
• 1 tsp ground cumin
• 1 pat of butter

Rinse the lentils in cold water to remove any impurities.

Heat the oil in a large pot. Sauté the onions until golden brown.

Add the lentils, cover them with cold water, and simmer 30 minutes over low heat, stirring occasionally, to obtain a purée.

When the lentils are cooked, remove from the heat and add the salt, pepper, cumin and butter.

Serve hot or cold with a mixed salad.

• 4 supremes of Swiss chicken
• Olive oil
• Salt
• For the marinade:
• 4 tomatoes
• 50 g tomato concentrate
• Juice of 4 lemons
• 1 dl olive oil
• 1 white onion
• 5 cloves of garlic
• 1 tbsp ground cumin
• 1 tbsp mild paprika
• 1 tbsp white pepper

Combine all the ingredients of the marinade. Coat the chicken supremes with the mixture. Chill to reserve for 6 hours.

Pour the olive oil into a frying pan and sear the chicken on all sides until golden brown. Salt and return to the marinade. Bake at 150°C for 45 minutes. Regularly verify the cooking process and baste with marinade from time to time.

Serve hot with the side dish of your choice.

• 1 kg chick peas
• 1 peeled clove of garlic
• 5 yellow onions
• 30 g ground coriander
• 30 g ground cumin
• 200 g flat parsley
• Salt and pepper
• Sesame seeds
• Sunflower oil for frying

The day before preparation, cover the chick peas with 3 or 4 times their volume of water.

The day of preparation, drain and thoroughly rinse the chick peas. Blend them raw in a blender with the spices, garlic, onions, salt and pepper.

Shape balls from the mixture, adding sesame seeds, and fry 5 to 10 minutes in the deep fryer heated to 180°C. The falafels should be golden brown.

• 720 g perch fillets
• 40 g butter
• Colza oil
• For the butter blanc sauce:
• 100 g finely chopped shallots
• 12 cl white vinegar
• 15 cl white wine
• 150 g very cold butter
• Salt and pepper

Begin by preparing the beurre blanc. Place the shallot in a saucepan with the vinegar and wine. Reduce until all the liquid has evaporated.

Cut the butter into small pieces. Add them in one batch to the shallot. Beat energetically until the mixture is totally emulsified. Season.

Heat a little colza oil in a frying pan. Add the fillets, fleshy side down. Increase the heat and cook the fillets on both sides until golden brown. This operation takes approximately 6 minutes. Season lightly with salt and pepper.

Arrange the fillets harmoniously on the plates and garnish each one with a lemon quarter and a stewed cherry tomato.

Serve with French fries and seasonal vegetables.

• 560 g fera tartare*
• 2 tbsp sesame seeds (black and white)
• 4 tbsp finely chopped coriander
• 4 tbsp olive oil
• Lime zests
• 8 tbsp rehydrated Japanese seaweed mix
• Salt and pepper

*For food safety reasons, the fish tartare must be frozen for 72 h at - 20°C before preparation.

12 hours before preparing the dish, gently defrost the tartare in the refrigerator.

Blend the fish well with the sesame seeds, olive oil, coriander and lime zests. Season.

Arrange the tartare in a stainless steel circle. Top the mixture with the Japanese seaweed mix.

Serve with crunchy salad of julienned seasonal vegetables and a slice of toasted bread.

• For the quinoa:
• 300 g tricolour quinoa
• 2 tbsp Buddha’s hand oil
• Zest of ½ organic lemon
• ½ bunch coriander, finely chopped
• Salt and pepper
• For the fera marinade:
• 500 g cubed fera fillet (skin and bones removed)
• 10 cl soya sauce
• 2 tbsp sesame seed oil
• Juice of 1 lemon
• 10 g chopped ginger
• 1 scallion
• For the side dish:
• 2 diced avocados
• 200 g cooked edamame beans
• 200 g seeded watermelon pieces
• 40 g black sesame seeds
• 20 g Jardins d’Oron beetroot sprouts
• 1 sheet of dry nori

Thoroughly combine the fish cubes with all the ingredients of the marinade. Chill to reserve for one hour to marinate.

Rinse the quinoa in cold water. Boil it in twice its volume of water for 10 minutes until the white germ detaches from the grain. Remove from the heat and allow to fluff for 5 minutes.

Allow the quinoa to cool to room temperature. Add the Buddha’s hand oil, lemon zest and coriander. Season.

Arrange the quinoa in four bowls. Sprinkle with the fera marinade. Garnish with all the remaining ingredients. Serve immediately.

• 1.5 l filtered still water
• 50 g kombu seaweed* rinsed in clear water
• 1 tsp powdered wakame seaweed*
• 1 small beer radish, sliced into rounds
• 10 g washed ginger, cut into 3 pieces
• 12 whole washed shiitake mushrooms
• 1 star anise seed
• For the infusion:
• 1 umeboshi plum*
• 6 of shiso leaves*
• 10 g melissa and cress mix
• 3 tbsp tamari soya sauce

*These ingredients are available in Japanese food stores.

Bring the ingredients to a boil. Lower the heat and allow to simmer, uncovered, for 30 to 45 minutes.

Remove from the heat, add the umeboshi plum, shiso leaves, herbs and tamari sauce. Allow to infuse, covered, for 25 minutes.

Filter and serve as a detox stock, or use as a base for a soup or a sauce, or to poach vegetables.

• 200 g sifted flour
• 1 pinch of salt
• 120 g fine brown sugar
• 135 g cubed butter at room temperature
• 800 g red plums, halved and pitted
• A few drops of lemon juice
• 2 tbsp brown sugar

Preheat the oven to 200°C.

Mix the flour, sugar and salt in a mixing bowl. Gradually add the cubed butter, rubbing them into the flour mixture to obtain a grainy consistency.

Wash the red plums and halve them to remove the pits. Arrange the red plums, skin side down, in small buttered oven moulds, and sprinkle them with sugar.

Spread the crumble mixture over the red plums. Bake for 15 to 20 minutes in the middle of the oven.

Serve warm with a scoop of vanilla or cinnamon ice cream.

• Crumble:
• 50 g cuchaule, crust removed
• 4 saffron filaments
• 30 g butter
• 30 g caster sugar
• 1 pinch powdered cloves
• 1 pinch powdered cardamom
• 1 pinch salt
• Vinaigrette:
• 1 minced shallot
• 1 tbsp Bénichon mustard
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp hazelnut oil
• Salt and pepper
• Purée
• 200 g pumpkin
• 1 clove of garlic
• ½ shallot
• 1 pinch curry powder
• 1 pat of butter
• ½ dl cream
• 2 tbsp bitter orange marmalade
• Salt and pepper
• Scallops:
• 12-16 scallops
• Biryani spice curry mix
• 1 dash of olive oil
• Cognac or Grand Marnier

For the crumble:

Chop the chuchaule with the saffron and place in a bowl.
Add the caster sugar, butter, spices and salt. Crumble between the fingers to obtain a grainy texture.

Place on a sheet of parchment paper.

Bake in the oven for 10 minutes at 190° C. Leave to cool.

For the vinaigrette:

Mix the chopped shallot, Bénichon mustard and balsamic vinegar. Stir, then add the oils. Season with salt and pepper.

For the purée:

Dice the pumpkin and sauté it with the garlic, shallot, curry and butter.

Add a little water and simmer until the pumpkin is tender.

Blend with an immersion blender, adding the butter and cream. To finish, add the 2 tbsp of bitter orange marmalade.

For the scallops:

Season the scallops with the curry and olive oil.

Sear them in a hot pan. Turn them over and deglaze with Cognac or Grand Marnier.

Reserve the scallops and add the deglazing juices and pumpkin purée.

To serve:

Choose a large serving dish, and stack up a salad to create volume. Place the vinaigrette in a small verrine and place it next to the salad.

Arrange 3 tbsp of pumpkin purée alongside it and draw it out to create a point.

Place the scallops on top and sprinkle them with cuchaule crumble.

• Caramel:
• 60 g caster sugar
• 90 g 35% fat cream
• 20 g butter
• 80 g Cailler baking milk chocolate
• 1 tsp Christmas spices
• Ganache:
• 125 g Cailler baking milk chocolate
• 50 g 35% fat cream
• 20 g eau-de-vie
• 20 g butter
• Chocolate moulds
• 400 g Cailler chocolate, either milk, white or 64% cacao dark

For the caramel pralines:

Caramelise the sugar to obtain a golden brown colour.

Heat the cream with the spices while the sugar caramelises.

Pour the hot cream over the caramel.

Add the butter and chocolate and mix well.

For the ganache pralines:

Chop the chocolate and place the pieces in a bowl.

Bring the cream to a boil, remove from the heat and stir in the chocolate.

Blend until the chocolate is melted, then add the eau-de-vie.

Leave the ganache to cool to below 35°C. Incorporate the butter.

For the moulded chocolate:

Melt 2/3 of the chocolate in a water bath until it reaches 40°C.

Stir the chopped chocolate until it is melted. If the chocolate does not completely melt, reheat the chocolate, making sure not to heat the white chocolate to over 29°C, the milk chocolate to over 30°C and the dark chocolate to over 31°C.

For the chocolate into the praline moulds. Tap the moulds and turn them completely upside-down to enable the chocolate to run. Only a fine coat should remain.

• 3 eggs
• 100 g caster sugar
• 2.5 dl 35% fat cream
• 0.5 dl Val-de-Travers absinthe

Prepare the moulds by lining the upper part with parchment paper and letting it stand up above the edges by approximately 2 cm. Hold in place with elastic.

Beat the eggs and sugar in a mixing bowl. Whip to obtain a creamy mousse, heating in a water bath at 67°C.

Chill on iced water or ice.

Beat the cream into a chantilly.

Add the sabayon cream with the absinthe and stir delicately.

Fill the moulds up to 1.5 cm above the rim.

Place in the freezer overnight.

Remove from the freezer 5 minutes before serving. Remove the paper collar and sprinkle the soufflé with cacao powder. Serve immediately.

Variation:

Make a small well in the soufflé and pour a bit of absinthe into it for a stronger taste.