1. You need about 2 small bananas per person. Once the butter starts to sizzle, put the bananas into the frying pan. Colour them, then flambe.
2. Add some syrup at 30 degrees to improve and facilitate the cooking.
3. Add the grapes, pistachios and pine nuts. Prepare a caramel.
4. Place the bananas on the dish. Don't forget the pistachios and grapes.
5. Add a scoop of ice-cream to the rum and grapes, a vanilla pod and some crisps to finalize the decoration.

1. First of all, melt some butter in a pan.
2. Add the previously hacked shallots. Let them brown for about 10 seconds.
3. Add the chanterelles, which have been washed, salted and lightly peppered, because the juice will reduce.
4. Once the whole has gently roasted, add a little water and let the chanterelles cook for 2 minutes. Drain and reduce the gravy.
5. In the meanwhile, place the chanterelles again in the frying pan and let them sear until they become crispy.
6. Drain well, put the pan back on the cooking stove and let it brown. Parallel to this, reduce the gravy from the chanterelle-cooking.
7. Place the ray fillet in the pan with molten butter. This is a slow cooking. The ray must simply be gold-coloured and shrink only a little bit, without cooking in the pan.
8. We have already achieved half of the preparation! The chanterelles will become crusty and the chanterelle-gravy reduces.
9. Add the cut parsley to the chanterelles. Take the pan off the flame, so that the parsley keeps its natural green colour.
10. Now that the ray is cooked, deice with a spoon of vinegar and honey. Then, sprinkle the ray with this vinegar, which will make it very tasty. Next, let it reduce on a small flame for about 30 seconds.
11. During this time, place the chanterelles on the serving dish by scattering them along the side of the plate. Dispose the ray and the vinegar in the centre of the dish and pour the chanterelle-gravy around it.

1. This recipe is a special "Backoffen" version, which the Alsatians traditionally consume in the cold winter time. Backoffen means "baker's oven". A long time ago, when the housewives would leave the house to do the washing in the morning, they would pass by the bakery, bringing along a terrine filled with a mixture of leek, onions, pork, lamb, beef – all this depending on the products they would dispose, of course. They marinated everything with a tip of garlic and thyme. Then, they let the pot slowly cook in the baker's oven. At noon, when returning home, they only had to pick up the pots and serve them directly to their families!
2. Very important: You have to hermetically close the terrine. Prepare a dough ahead of time using flour, warm water (to make the dough elastic) and an egg. Thus, you can easily stretch it over the edge of the terrine.
3. Before starting, make sure to have prepared the preserved lemon, because this requires between 6 to 8 hours.
4. First of all, prune the tomatoes. Then, cut them into quarters. The garlic must simply be peeled. Put the small artichokes in a frying pan with a little oil. Do the same with the grated potatoes in order to colour them lightly. In doing so, you obtain much more taste than by letting them crude.
5. Now, salt the chicken with some salt. Then add pepper. Distribute the potatoes and artichokes around the chicken. Add the small onions, the cloves of garlic and the tomato. Dispose all this around the fowl, according to your own taste, remembering the preserved lemon and the two rosemary culms. Add the equivalent of a good glass of Alsatian white wine, the same quantity of fowl stock and, last but not least, the fowl gravy. Close the terrine with a lid. Wrap the dough once around it.
6. After 50 minutes, take it out of the oven and detach the dough. The dish is ready to be served!

1. This recipe requires skewers, frogs and thickened cream, which has the advantage of being only a little bitter, less acid than other creams, and its cooking is faster.
2. Cook the garlic gloves in a mixture of milk and cream, blended each with the same proportions. Let it cook for 60-90 minutes. Once the cloves are moist and soft, take off the skin and put it in the cutter. Sift it in a sieve in order to obtain an exquisite and fine garlic puree.
3. Parallel to this, prepare the bouillon with the entire frogs, letting brew the whole in its juice. Take the frogs off the skewer and cut them.
4. Parallel to the preparation of the frogs, to which you add the garlic puree, prepare the tomatoes. Before peeling the tomatoes, you have to hull them by taking off the peduncle, that is: the green part of the tomato. Then, make a cross.
5. As soon as the oil is hot, add the entire spinaches. Watch out: The cooking is very fast.
6. Put some pepper and salt into it. Put the spinaches on the dish aside. Start the cooking of the frogs in the same pot as the spinaches. On full flame, put the shellfish bouillon to the frogs, adding more frogs. The cooking ends after about 2 to 3 minutes. Then, clean and prepare the frogs.
7. Put a good spoon of cream in the small saucepan.
8. Add again the frogs in the sauce to lukewarm them lightly again, without cooking too much.
9. Take the tomato, which is very hot, and put a small spoon of reheated garlic puree inside. Then, put the cooked spinaches into the frogs.
10. Place some frogs as decoration above the others and around them. Add the minced chive and some rosemary into the sauce for decoration.

1. Cut the John Dory into fillets. Prepare the clams and cook them in some broth. Cut, clean and blanch the edible seaweed.
2. For the artichoke puree: We have to previously prepare it by cooking the artichokes in the gravy from the clam cooking. Then, use a sieve to keep the rest of the clam gravy for the John Dory cooking.
3. Put some olive oil in a frying pan and add the shallot, which has been finely minced beforehand, as well as half the glass Champagne. The other half you keep to emulsify the sauce.
4. Once lightly boiled down, add the rest of the shellfish gravy and let it boil down again.
5. Next, add the thickened cream, but really wait for almost the last moment to do so.
6. Season the John Dory on each side with salt and pepper from the mill. When the pan starts to fume, brown the John Dory first of all on the skin side, which will lightly retract. Then you can turn it around.
7. Prepare the dish with the artichoke puree (re-heated). Put the clams, reheated in the sauce, back in the shells, and place them around the puree.
8. Following to this, integrate the rest of the Champagne into the sauce and add some fresh herbs. The sea-weed serves as decoration.
9. a small turn with the pepper mill – and voila, here it is: the John Dory roasted in Tuscan oil with a delicious Champagne sauce.

1. Ask your butcher to cut the calf in front of you. Thus, you can judge yourself whether the calf is clear, which means: soft and tender. The colour of a milk-fed veal chop piece has to resemble the most possible to the colour of milk. Each piece must weigh around 1.1 lbs, unprepared, so that they are thick enough. When they are prepared, they weight less than 400g.
2. One unprepared piece of milk-fed veal chop gives the possibility to recover the entire grease and part of the veal rack bone, in order to prepare a nice calf gravy.
3. Cut the herbs to make a bouquet. The leftovers will be chopped up and modify the sauce. Now, salt the veal chop with the Guérande salt and press the rough grains well into the meat. Add pepper and boil it down.
4. Heat the oil. Once it starts to fume, brown the presentation side of the meat just like you do with the fish.
5. After about 5 minutes cooking on each side, take the piece of the flame.
6. Reheat the vegetable ragout, which has previously been cooked in the Tuscan oil, like the veal chop, and start to prepare the dish.
7. Place the vegetable ragout on the dish, playing with the different colours to have a very visual presentation.
8. Decorate with a bouquet of herbs and pour part of the veal sauce over it. Keep the rest of the sauce for the gravy bowl.
9. The presentation should be very simple, because it is a very traditional dish.

Ravioli preparation:

1. Mince the garlic and the parsley.
2. Cut the cepe mushrooms en brunoise, meaning: into small cubes of 0.1 inches each. Take a frying pan and boil down the cepe mushrooms in the duck grease until they are nicely blond, uniform.
3. To season, add the minced garlic and parsley. Stir everything well and put it in a cool place.
4. Spread out the ravioli dough, thin, and cut 6 squares of 4 x 4 inches.
5. Prepare an icing with a beaten egg (with a fork), lightly salted.
6. Take 3 squares of the ravioli dough. In the centre of each you dispose the cepe mushroom hash. Paintbrush it with the icing and place the 3 other squares on top of it. Finally, seal strongly the edges.
7. With a round punch you can perfect the ravioli, cutting of the corners. Store it in a cool place.

Perigueux Sauce preparation:

1. Boil down half of the port-wine and cognac in a saucepan.
2. Add the (fond de canard) and let it cook for 5 to 10 minutes.
3. Add the chopped truffles and their gravy, if there is any. Cook the cepe mushrooms 3 to 4 minutes in salted, boiling water, with a little drop of oil.
4. Drain it on a piece of linen, and then place it on the dish. Cover it with the Sauce Périgueux. Ready!

1. Start with an English cream, by stirring milk, egg yolk and sugar. At the end of the cooking, take the pot of the fire and add coconut milk, coconut cream and some grated coconuts.
2. Then, put this preparation in the ice cream machine to make the coconut ice cream.
3. Cut the pineapple into very fine slices and collect the pineapple juice and make a sauce out of it. Sprinkle sugar icing on a plate and put the pineapple on top of it. Then, sprinkle more of the sugar icing on it, before putting the plate into the stove so that it lightly caramelizes.
4. Now you will prepare small disks with the crème patissiere.
5. To do so, cut a small stencil out of a cardboard box. Start by lightly sprinkling the plate with sugar icing, put the stencil on the plate, take a little bit of the crème patissiere and spread it over the plate and the stencil.
6. After 5 minutes cooking, take the grated coconut, the round crème pâtissière disks and the round pineapple slices out of the stove, where we had previously left them.
7. On the dish, put 3 scoops of the coconut ice cream.
8. Sprinkle the scoops with some grilled coconut. Then, put some of the pineapple sauce on each side. Take a tiny bit of the raspberry sauce to decorate the dish.
9. Put the small grilled round pineapple slices on each side of the scoops.
10. End by delicately placing a small pineapple piece in the centre for decoration. The crusty pineapple with coconut ice cream is ready.

1. Cut the fish into fillets of about 0.35 lbs. each.
2. First of all, prepare the eggplant with a peeler, by taking of the skin, which later serves as decoration. Sprinkle the eggplant with olive oil, so that it can well soak into the eggplant during cooking. Then roll it together and wrap it as tight as possible. Finally, you put it into the stove at 300 degrees F for about 35 minutes.
3. Now, prepare the eggplant skin, which serves as decoration. Then, cut the skin en julienne, meaning: into very thin, long lamellas (similar to matches), and start frying. When the eggplant is cooked, prepare the eggplant purée. Mince an onion.
4. Next, take the red pepper. Peel it and take the skin off. Then, cut it into small cubes of 0.1 inches (en brunoise)
5. Peel and mince some garlic.
6. After that, take an eggplant, empty it, and make a puree out of it. Now, cut a tomato into small dice. Cut another tomato into round slices, following the length of it.

Herbs and seasoning preparation:

1. Cut the basil.
2. Mix the thyme and rosemary.
3. Heat the olive oil (for the tomatoes). In the meanwhile, season the round tomato slices. Wait until the olive oil is very hot. Put the tomatoes inside and let them gently cook.
4. Put the tomato dice into the boiling oil to sear them.

Season it: Pepper (from a mill), salt, basil.

1. Now comes the moment to cook the bass with butter.
2. In the meanwhile, season the bass with pepper and salt (Guérande salt).
3. Turn it around to cook, skin-side. When the butter is foamy, put the bass inside. Cook ¾ of the time on the skin-side.
4. After three fourth of the skin-side cooking, turn the fish around to complete the cooking. This takes about another 3 minutes.
5. In order to make the sauce, mix the butter with some water. This is called beurre monté. Then, drain the small tomato dice to keep the olive oil with basil perfume. You need about ¾ olive oil for ¼ butter. Mix everything. At the very end, add the basil.
6. Now, everything is cooked and hot. You only have to decorate the dish.
7. Start by placing the round tomato slices at the bottom of the dish. Then, take the eggplant caviar and make some scoops with it. This is much nicer than putting small drops all over the plate.
8. Take the small basil perfumed tomato dice and dispose the bass fillets on a small bed of tomatoes. Add some sauce, and, to end, the fried eggplant skins. Now, you only have to place the small basil leaf…and the dish is ready!

1. Slice the sole fillets in half, cut the 4 bass pieces into fillets, clean and prepare the scallops and prawn. Put the tomatoes for 10 seconds into boiling water. Take them back out and refresh them in cool, icy water. Then, pull off the skin with ease.
2. Cut them into quarters, remove the seeds with a knife and put the tomato leafs on a plate with olive oil, salt, pepper, thyme and laurel. Put the tomatoes in a stove at 195 degrees F for about 4 hours to obtain preserved tomatoes.
3. Put the fish fumet (stock) in a saucepan. Add salt, pepper, anise, olive oil, thyme and laurel. Let the whole boil and add the zucchini, fennel, carrots, and Paris mushrooms.
4. Once cooked, take out the vegetables and put the bass, the sole, the scallops and the prawns inside. When the fish is almost cooked, put the vegetables back inside as well as the preserved tomato leafs.
5. For the presentation, put the fish and the vegetables pell-mell in a concave dish.
6. Just before pouring the bouillon, add a bit of lemon juice and adjust the seasoning.

1. Wash, peel and cut all the fruits to your convenience.
2. Using a metal punch, form a small tartlet with the pate a Filo. Cook it in the stove at 355 degrees F for about 5-6 minutes.
3. Macerate some rosemary in honey. Put the honey in a frying pan. Heat it and let it become blond. Then add the fruits, in the order of their texture (thickness) and let them cook. Just before you end the cooking, deice the whole with the orange juice.
4. Dispose the tartlet in harmony with the fruits on a dish.
5. Keep the cooking gravy, boil it lightly down, and pour it gently over the fruits

1. Peel and cut the onion and pumpkin. Brown the onion with olive oil. Add garlic, thyme, laurel and cardamom. Then, add the pumpkin.
2. Add the fowl stock and let it cook for 20 minutes. Once cooked, take out the garlic and put the whole in a blender. After that, take a passette to create the velvetiness.
3. Boil some water in a saucepan and fill the powdered skim milk inside. Use a mixer to make it really foamy. Now, you delicately pose the foam on your velvet cappuccino.
4. The "pumpkin cappuccino" is ready to be served!
http://www.gourmandia.com/video-recipes-cooking-videos/pumpkin-cappuccino-with-cardamom Fri, 01 Apr 2011 09:07:31 -0700 Pumpkin Cappuccino with Cardamom Pumpkin Cappuccino with Cardamom Pumpkin,Cappuccino,with,Cardamom,Pumpkin Cappuccino,Cappuccino with,with Cardamom,Cardamom,Pumpkin Cappuccino with,Cappuccino with Cardamom,with Cardamom,Cardamom,Pumpkin Cappuccino with Cardamom,Cappuccino with Cardamom,,Appetizers,vegetarian,Pumpkin,Cappuccino,Cardamom info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Start by taking the skin of the potatoes and put them in a mandolin, which cuts the potatoes, carrots or any other vegetable in very thin slices.
2. Mince the onion and cook it in butter.
3. Before putting the potatoes in the mandolin, melt some butter in a saucepan. Once the butter is molten, put the potatoes inside. This needs about 3-4 minutes cooking, just as if you would make French fries in a pan.
4. Cut very finely the bacon or duck with an electric machine or your hands. (Hint: If you prefer cutting it without a machine, put the bacon in your refrigerator or freezer. After a while, it hardens, so that it is much easier to cut!)
5. Drain the potatoes and place them on a serving dish in order to prepare the potato cake.
6. Put a layer of potatoes in the form. Continue to arrange them, as if you would make an apple pie. But be careful to not burn your fingers – the potatoes come directly out of the hot butter.
7. Put the cooked onion in the middle and on top another layer of potatoes.
8. You do not have to season it, because the top layer has already been salted. Anyway, the bacon will season the entire dish with its taste, smoke and salt.
9. Cover the potato cake with thin bacon layers. Now, the plate is ready for the oven.
10. In the meanwhile, prepare the sauce that accompanies the caviar galette. Boil down the white wine with the shallots. Add more wine. This will take you about 2-3 minutes. Then, take the same amount of butter and cream in the saucepan and boil down again. Eventually, you obtain a sauce with reduced cream, which has the advantage of having a very subtle butter taste.
11. Now you have reached a very important and delicate point of the preparation: the mix of sauce and caviar. But be assured: it won't be complicated.
12. Two important aspects: First, you always have to use a spoon made of high-grade (stainless) steel, horns or wood. Avoid silverware, because it modifies the taste, making it bitter. Second, when you mix the caviar with the sauce, the latter has to be lukewarm. If the sauce is too warm, the caviar will gelatinize in its inside. Thus, you would obtain a type of plastic caviar, unpleasant to see and taste. So, to avoid this displeasure, place the sauce off the flame, take a good spoon with caviar and blend it fast in the sauce.
13. After about 20 minutes in the oven, the galette should be cooked.
14. Put the sauce directly into the dish, using a high-grade (stainless) steel, horn or wooden spoon, in order not to damage the caviar taste. Place the galette, which is very hot, on top of it and decorate with peluches de cerfeuil.
15. Now, you only have to finalize this recipe by adding a small scoop of caviar and some pepper of the mill, very discrete. You can degustate the caviar with the potatoes or smoked duck, as you like it.
http://www.gourmandia.com/video-recipes-cooking-videos/Potato-Galette-with-Bacon-and-Caviar Fri, 01 Apr 2011 09:07:31 -0700 Potato Galette with Bacon and Caviar Potato Galette with Bacon and Caviar Potato,Galette,with,Bacon,and,Caviar,Potato Galette,Galette with,with Bacon,Bacon and,and Caviar,Caviar,Potato Galette with,Galette with Bacon,with Bacon and,Bacon and Caviar,and Caviar,Caviar,Potato Galette with Bacon,Galette with Bacon and,,Appetizers, fish, shellfish,seafood,meat,Potato,Galette,Bacon,Caviar info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Choose an asparagus category that does not easily peel.
2. Cut off the two extremes of the asparagus, which are too protuberant, with a knife.
3. Do not throw them away. They can serve to make a soup, an omelette, or many other preparations. In order to cook the asparagus, put them into boiling water for 5 minutes.
4. Do not let them in the water too long. They taste better, when they are a little crunchy.
5. After 5 minutes, take the asparagus out of the boiling water and put them into a dishpan aside, filled with fresh, cool water. Once the asparagus have cooled down, drain them on a piece of linen, so that the asparagus can sweat the rest of their previous heat and the water is absorbed.
6. Take the veal chop. Salt and pepper it. This is important so that the meat digests the sodium. This is very good for those who suffer from digestive problems.
7. Before putting the meat in the oven, heat a saucepan and cook the veal chop for 1-2 minutes. Contrary to the opinion of certain culinary specialist, the cooking must be relatively fast. The calf is much better, when it is still rose-coloured inside. It is much softer then.
8. Heat the asparagus with some butter in the same saucepan. Let them delicately lukewarm in a corner of the cooking stove.
9. Never salt the asparagus at the end. Always season them in the beginning, so that they can absorb the spices during the whole cooking process.
10. In the meantime, take the fine herbs and cut them roughly, before you put them to reduction of the meat. Add small amounts of chives, tarragon and, leaf by leaf, a reasonable amount of basil.
11. Because basil has a very strong perfume, it must not outweigh the final taste of the dish. Having a very particular taste, parsley is very delicate in sauces.
12. Add different spice, according to your taste. When the sauce has sufficiently boiled down, put the herbs in the saucepan.
13. At the very end, add some butter and let it melt well. This makes the sauce very shiny, perfumed and unctuous.
14. The veal chop is cooked after about 7-8 minutes.
15. To serve the dish, drain the veal chop beforehand on a clean dishcloth, which will absorb the grease. Then place the asparagus on top of each other, retaining their heat at a maximum, and pour the sauce with fine, seasonal herbs and butter over the meat aside.
http://www.gourmandia.com/video-recipes-cooking-videos/Milk-fed-Veal-Chop-from-the-Correze-region Fri, 01 Apr 2011 09:07:31 -0700 Milk fed Veal Chop from the Correze region Milk fed Veal Chop from the Correze region Milk,fed,Veal,Chop,from,the,Correze,region,Milk fed,fed Veal,Veal Chop,Chop from,from the,the Correze,Correze region,region,Milk fed Veal,fed Veal Chop,Veal Chop from,Chop from the,from the Correze,the Correze region,Correze region,region,Milk fed Veal Chop,fed Veal Chop from,,meat,Milk,fed,Veal,Chop,Correze,region info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. This recipe is very easy to prepare. Start by mixing the almonds, sugar, flour, and eggs to obtain the dough. Spread it as thin as possible in the cake form. Put it in the preheated oven. The cooking is very fast. It only takes about 5 minutes.
2. While the basis is being cooked in the oven, prepare the other ingredients. The creme patissiere must be mixed to 50 % with whipped, thick sour cream (creme fraîche). This will create a very light cream.
3. Put the almond cake in the middle of the plate. Pour the cream on one side of the cake and top it with the red fruits. For the visual pleasure, add some mint leafs.
4. Put some cream on the other galette, so that it does not run on the side of the plate. Use the raspberry sauce for the decoration. Let your imagination guide yourself and add some raspberries!
5. You can serve the rest of the cream in a gravy bowl. In another bowl, serve the rest of the raspberry sauce. The currants will give you a more vivid colour than the raspberries.
http://www.gourmandia.com/video-recipes-cooking-videos/Almond-Galette-with-Red-Fruits Fri, 01 Apr 2011 09:07:31 -0700 Almond Galette with Red Fruits Almond Galette with Red Fruits Almond,Galette,with,Red,Fruits,Almond Galette,Galette with,with Red,Red Fruits,Fruits,Almond Galette with,Galette with Red,with Red Fruits,Red Fruits,Fruits,Almond Galette with Red,Galette with Red Fruits,,Desserts,pastry,Almond,Galette,Red,Fruits info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Cut a nice slice of about 0.4 in thickness. Cut the fruits into quarters and the figs in half. Break off little branches of 4-5 grapes from the large bunch of grapes.
2. The sauce consists of 1 cup reduced port wine.
3. In the meanwhile, put the foie gras to grill on the wood fire. While you do so, start to cook the fruits in some duck grease as well. Start with the apples and the pear, which take the most time to cook.
4. Once they become coloured, add the figs and the grapes. Take the fruits off the fire, when they obtain a nice colour as well.
5. The foie gras and the fruits are cooked. The wine is basically reduced to ¾. Its consistency should be similar to the one of a syrup-like juice.
6. Pour some of the port juice on the bottom of the plate. Add the roasted fruits and a thin slice of goose liver. Finally, decorate with some fleur de sel.
http://www.gourmandia.com/video-recipes-cooking-videos/Grilled-Foie-Gras-with-Roasted-Seasonal-Fruits Fri, 01 Apr 2011 09:07:31 -0700 Grilled Foie Gras with Roasted Seasonal Fruits Grilled Foie Gras with Roasted Seasonal Fruits Grilled,Foie,Gras,with,Roasted,Seasonal,Fruits,Grilled Foie,Foie Gras,Gras with,with Roasted,Roasted Seasonal,Seasonal Fruits,Fruits,Grilled Foie Gras,Foie Gras with,Gras with Roasted,with Roasted Seasonal,Roasted Seasonal Fruits,Seasonal Fruits,Fruits,Grilled Foie Gras with,Foie Gras with Roasted,,Appetizers, poultry,Grilled,Liver,Gras,Roasted,Seasonal,Fruits info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Voila, an old, traditional dish from the French region called Land. The escaoutoun landais is a polenta-like dish blended with ewe's-milk cheese and black truffles
2. The recipe is based on corn flour, which, a long time ago, replaced the bread with sauces aside.
3. Start by preparing the escaoutoun itself. Mix the meat bouillon with the corn flour, off the flame. Then, cook this mixture like a puff pastry, by drying and hardening it on a small flame.
4. After about 5 minutes, the dough is dried up. Now, you can add the mascarpone, some more bouillon to adjust the liaison, and the Basque sheep cheese, grated beforehand.
5. The escaoutoun is normally a very solid dish in the Land tradition.
6. However, in order to lighten this heavy dish a little, we use more mascarpone to obtain a rather liquid puree. By adding the Basque sheep cheese (the Brebis Basque) you give the dish some taste and flavour.
7. Now that the escaoutoun is ready, put the chanterelle mushrooms in the pan with the hot duck grease. After about 3-4 minutes, the chanterelles are cooked. Add salt, pepper and some parsley.
8. Continue by reheating the escaoutoun and place it on the dish.
9. In fact, the escaoutoun can be accompanied by many different types of mushrooms, such as cepe mushrooms, St. George mushrooms, oyster mushrooms or even fresh truffles, in the winter time.Finish the dish by pouring some fowl gravy over it.
http://www.gourmandia.com/video-recipes-cooking-videos/Escaoutoun-Landais Fri, 01 Apr 2011 09:07:31 -0700 Escaoutoun Landais Escaoutoun Landais Escaoutoun,Landais,Escaoutoun Landais,Landais,Escaoutoun Landais,Landais,Escaoutoun Landais,Landais,,Appetizers,vegetarian,Escaoutoun,Landais info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Start by preparing the peach stuffing. Mix sugar, pomade butter, almond powder and dried fruits. Hollow the peaches by taking off their hat and cutting around the core.
2. Then, fill the peaches with the stuffing, put the lid (their hats) back on, and put peaches on a plate or pan to roast them.
3. Now, add some greasy, for example butter, and put them in the oven for about 20 minutes, without stopping to moist them during the cooking process.
4. After about 20 minutes, the peaches are roasted. Place one peach on each dish, pour some cooking gravy over the dish and accompany the peaches with lightly bitter almond ice-cream and frozen matches, for the contrast between hot and cold.
http://www.gourmandia.com/video-recipes-cooking-videos/roasted-peach-with-dried-fruits-and-bitter-almond-ice-cream Fri, 01 Apr 2011 09:07:31 -0700 Roasted Peach with Dried Fruits and Bitter Almond Ice Cream Roasted Peach with Dried Fruits and Bitter Almond Ice Cream Roasted,Peach,with,Dried,Fruits,and,Bitter,Almond,Ice-cream,Roasted Peach,Peach with,with Dried,Dried Fruits,Fruits and,and Bitter,Bitter Almond,Almond Ice,Ice Cream,Cream,Roasted Peach with,Peach with Dried,with Dried Fruits,Dried Fruits and,Fruits and Bitter,and Bitter Almond,Bitter Almond Ice,Almond Ice Cream,Ice Cream,Cream,Roasted Peach with Dried,Peach with Dried Fruits,,Dessert,fruits,Roasted,Peach,Dried,Fruits,Bitter,Almond,Ice,Cream info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. The best time to prepare this recipe is from May till September. In order to choose really good figs, they have to be supple or even lightly cracked, with a sort of thick sugar that comes out, when you touch and press them. Then, the figs a mature and have a good taste. Crush the figs with a fork to make a smooth paste.
2. Season with spices, cardamom, cinnamon (but not too much!) and some powdered sugar.
3. Spread the filo dough, put it in a form and punch-whole many times with a fork to make many small wholes. This avoids that the dough will shrink.
4. Let it rest for a half hour in the refrigerator. Then, colour it, so that it becomes almost as hard as a biscuit. Thus, when you put the fig puree on top, it will not moisten and destroy the dough. Spread the fig puree on the tart, power it with sugar icing and put it for 5-6 minutes in the oven.
http://www.gourmandia.com/video-recipes-cooking-videos/fig-pie Fri, 01 Apr 2011 09:07:31 -0700 Fig Pie Fig Pie Fig-Pie,Fig-Pie,Pie,fig pie,Pie,Fig Pie,Pie,,Desserts,pastry,Fig Pie info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos

Soup preparation:

1. Sweat the onion, shallot and garlic. Mince the pigskin and add it with a laurel leaf. Add the squash, season and continue to sweat. Pour the chicken trussing into the pan and cook for 25 minutes.

Mushroom preparation:

1. Clean and wash the mushrooms. Saute them in olive oil. Let them lose their water. Strain. Put them again in a pan with butter, shallot and minced garlic.

Gnocchi preparation:

1. Mix the ricotta, egg yolk, flour, salt, pepper, olive oil and Provence herbs. Cool it for 15 minutes. Take two tea spoons to make small gnocchi-scoops. Then, put them in boiling water.
2. Once the gnocchi swim on the surface they are cooked.
3. Stir the soup and put it in the Chinese tin-plate. Add a hazelnut-small piece of butter and adjust the seasoning. Place the mushrooms in the middle of the dish and the gnocchi around them. Pour the soup over it.
http://www.gourmandia.com/video-recipes-cooking-videos/Squash-Soup-with-Goat-Cheese-Gnocchis Fri, 01 Apr 2011 09:07:31 -0700 Squash Soup with Goat Cheese Gnocchis Squash Soup with Goat Cheese Gnocchis Squash,Soup,with,Goat,Cheese,Gnocchis,Squash Soup,Soup with,with Goat,Goat Cheese,Cheese Gnocchis,Gnocchis,Squash Soup with,Soup with Goat,with Goat Cheese,Goat Cheese Gnocchis,Cheese Gnocchis,Gnocchis,Squash Soup with Goat,Soup with Goat Cheese,,Appetizers,vegetarian,Squash,Soup,Goat,Cheese,Gnocchi info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Prepare (ungrease) the bull fillet and make a sauce with garnish, red wine and water. Cook the rice.
2. Cut and mince the shallot and onion. Sweat them with Provence herbs, laurel, butter and olive oil.Add the rice and cook it in the grease, without colouring it tough. It should become shiny, like a pearl. This is what we call in French “faire nacré”. Incorporate the chicken trussing. Put it in the oven for 20 minutes . Season the bull fillet and cook it in a pan with olive oil.
3. Place the rice in the middle of the plate and the bull fillets around it. Pour the bull gravy over it.
http://www.gourmandia.com/video-recipes-cooking-videos/Bull-Fillet-and-Farmhouse-Rice Fri, 01 Apr 2011 09:07:31 -0700 Bull Fillet and Farmhouse Rice Bull Fillet and Farmhouse Rice Bull,Fillet,and,Farmhouse,Rice,Bull Fillet,Fillet and,and Farmhouse,Farmhouse Rice,Rice,Bull Fillet and,Fillet and Farmhouse,and Farmhouse Rice,Farmhouse Rice,Rice,Bull Fillet and Farmhouse,Fillet and Farmhouse Rice,, Bull,Fillet,Farmhouse,Rice info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Peel the oranges and the clementines. Separate the segments and keep them in a little box. Add the syrup and the Grand Marnier. Cool it for 2-3 hours.
2. In order to prepare the orange crisps, mix all the ingredients. Store it cool.
3. Place little piles of this mixture on a Silpat plate to obtain little biscuits after cooking. Cook for 5-6 minutes.
4. Put the citrus fruits on a serving dish with the cooked biscuits and the mint. Serve it very cold.
http://www.gourmandia.com/video-recipes-cooking-videos/Citrus-Fruit-Soup-and-Orange-Crisps Fri, 01 Apr 2011 09:07:31 -0700 Citrus Fruit Soup and Orange Crisps Citrus Fruit Soup and Orange Crisps Citrus,Fruit,Soup,and,Orange,Crisps,Citrus Fruit,Fruit Soup,Soup and,and Orange,Orange Crisps,Crisps,Citrus Fruit Soup,Fruit Soup and,Soup and Orange,and Orange Crisps,Orange Crisps,Crisps,Citrus Fruit Soup and,Fruit Soup and Orange,,Dessert,fruits,Citrus,Fruit,Soup,Orange,Crisps info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos See video for instruction. http://www.gourmandia.com/video-recipes-cooking-videos/flambeed-cream-with-apricot Fri, 01 Apr 2011 09:07:31 -0700 Flambeed Cream With Apricot Flambeed Cream With Apricot Flambeed,Cream,With,Apricot,Flambeed Cream,Cream With,With Apricot,Apricot,Flambeed Cream With,Cream With Apricot,With Apricot,Apricot,Flambeed Cream With Apricot,Cream With Apricot,,Dessert,fruits,Flambeed,Cream,Apricot info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Castrate the prawn by withdrawing the black gut with a pointed knife. Reserve four prawns for later and put them aside. Prepare the others by separating the head from the tale, leaving the last two rings and last fin.
2. Boil down half of the vegetable bouillon. Add 20 crushed prawn heads and the whey. Boil down again half of it, add the primavera roots, take it off the flame and cover it. Let it brew for 3-4 minutes.
3. Stir and put it in the Chinese tin-plate.
4. Adjust the seasoning, add butter and milk, and blend so that it emulsifies well.
5. You should obtain 8 soup spoons sauce. Add a tip of sugar, if you find it too acid.
6. Cook the prawn tales one minute on each side. Then, distribute them on the grille of your vapor cook.
7. Fill the basin of the vapor cook with 1/6 boiling water, in which you add some salt and about one good spoon of the hacked primavera roots.
8. Put the grill on top of it. Then, cover with the primavera reduction, add 5 primavera flowers, cover it and put it in the oven for two minutes. Then, it's ready to be served!
http://www.gourmandia.com/video-recipes-cooking-videos/grilled-prawn-in-primavera-vapor Fri, 01 Apr 2011 09:07:31 -0700 Grilled Prawn in Primavera Vapor Grilled Prawn in Primavera Vapor Grilled,Prawn,in,Primavera,Vapor,Grilled Prawn,Prawn in,in Primavera,Primavera Vapor,Vapor,Grilled Prawn in,Prawn in Primavera,in Primavera Vapor,Primavera Vapor,Vapor,Grilled Prawn in Primavera,Prawn in Primavera Vapor,, Grilled,Prawn,Primavera,Vapor info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos

Chocolate sauce:

1. Boil water, chocolate and cocoa powder. Use some cornstarch to bind it.

Mousseline de Genepi:

1. Boil the water and sugar in order to obtain syrup. Mix the syrup with the egg yolks to prepare a smooth sabayon.
2. Once the mixture is cooled down, add 0.77 lbs. whipped cream with 0.27 lbs. sugar and 0.4 lbs Genepi.
3. Pour it into coffee cups and put it in the freezer for about 30 minutes.
http://www.gourmandia.com/video-recipes-cooking-videos/mousseline-de-genepi-with-chocolate-fondue Fri, 01 Apr 2011 09:07:31 -0700 Mousseline de Genepi with Chocolate Fondue Mousseline de Genepi with Chocolate Fondue Mousseline,de,Genepi,with,Chocolate,Fondue,Mousseline de,de Genepi,Genepi with,with Chocolate,Chocolate Fondue,Fondue,Mousseline de Genepi,de Genepi with,Genepi with Chocolate,with Chocolate Fondue,Chocolate Fondue,Fondue,Mousseline de Genepi with,de Genepi with Chocolate,, Mousseline,Genepi,Chocolate,Fondue info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Wash the rice 5 times and put it in a saucepan with water. Let it soak for 30 minutes.
2. Put the lid on it. Cook for 5 minutes on a strong flame and 5 minutes on a weak flame. Then let it rest for 15 minutes aside, off flame.
3. Put the rice in a mixing bowl and stir with a fork to cool it down.
4. Melt the sugar with salt and vinegar. Add this mixture to the rice and stir well. Adjust the seasoning. Hack 0.7 oz. black olives and 0.7 oz. preserved tomatoes and mix them.
5. Take a papier film, make squares of 10 cm each, and put the olive-tomato mix in the middle. Then, make 4 balls with the rice and put them on top. Close the film and keep it aside.
6. Mince the shallot and blanched garlic, cut the yellow and red peppers en brunoise, meaning into very small cubes of 0.08 inches, as well as the ginger. Wash everything, before boiling it for 2 minutes in oil. Then keep it aside.
7. Hack the chive and put it aside.
8. For the black olive emulsion, put all the ingredients in a mixer and keep this mixture aside.Afterwards, mix all the ingredients for the parsley oil and keep it aside.
9. Cook the red mullet fillets in a pan with olive oil for 1 minute on each side.
10. Lukewarm the pure sauce and add 1 tbsp. hacked chive. Put this pure sauce in a Chinese porcelain saucer.
11. Put some parsley oil on the bottom of each dish and place the cooked red mullets on it. At the side of the Chinese saucer, depose the sushi, which you should reheat for 15 seconds in a microwave beforehand. Finally, pour the pure sauce on the red mullet fillets.
12. Sprinkle some fleur de sel (high-quality sea salt) over it and serve it directly.
http://www.gourmandia.com/video-recipes-cooking-videos/red-mullet-sushi-in-black-olive-emulsion Fri, 01 Apr 2011 09:07:31 -0700 Red mullet sushi in black olive emulsion Red mullet sushi in black olive emulsion Red,mullet,sushi,in,black,olive,emulsion,Red mullet,mullet sushi,sushi in,in black,black olive,olive emulsion,emulsion,Red mullet sushi,mullet sushi in,sushi in black,in black olive,black olive emulsion,olive emulsion,emulsion,Red mullet sushi in,mullet sushi in black,, fish, shellfish,seafood,Red,mullet,sushi,black,olive,emulsion info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Cut 4 steaks with the magrets. Withdraw the skin, cut a cross below it and make a whole with your thumb.
2. Keep the parts you just cut off and hack them.
3. Boil the cognac, port-wine and the mix of peppercorns.
4. Once reduced, add the cream and the stock and continue to reduce to ¾.
5. Next, pour the duck sauce, which is still lukewarm, into the bag of ice-cubes and store it in the freezer.
6. Heat the oil in the deep fryer.
7. Peel the potatoes and, using a machine or a knife, cut thin, long stripes, like spaghetti. Fry them. While doing so, gather the long stripes together in order to make little, round “nests”. Put them on absorbing paper and salt them.
8. Put an ice-cube into each duck steak and close it with the hacked duck meat. Then, put them in a pan, the incised side facing down.
9. Water during the cooking and turn around after 20 minutes. Continue to water, salt, pepper and put it on a dish in the oven at 390 degrees F for 2-3 minutes.
10. Place the steak in the center of the serving dish. Put the nest of pommes pailles on top if it, like a hat, and decorate the edge of the dish with peppercorns. Serve without waiting.
http://www.gourmandia.com/video-recipes-cooking-videos/magret-de-canard-with-cognac-and-port-wine Fri, 01 Apr 2011 09:07:31 -0700 Magret de canard with Cognac and port-wine Magret de canard with Cognac and port-wine Magret,de,canard,with,Cognac,and,port-wine,Magret de,de canard,canard with,with Cognac,Cognac and,and port-wine,port-wine,Magret de canard,de canard with,canard with Cognac,with Cognac and,Cognac and port-wine,and port-wine,port-wine,Magret de canard with,de canard with Cognac,,Entrees, poultry,Magret,canard,Cognac,port-wine info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos

Hippocras with cherries:

1. Mix all the ingredients, blend and let them infuse in the cold for 48 hours.

Cherry sauce:

1. Make a syrup with wine, spices, sugar and butter. Boil. Add the complete, washed cherries (with tale and core). Bring to boil and let it marinate in the cold. Then, put the whole in a hermetically sealed preserving jar.
http://www.gourmandia.com/video-recipes-cooking-videos/hippocras-with-cherries Fri, 01 Apr 2011 09:07:31 -0700 Hippocras with cherries Hippocras with cherries Hippocras,with,cherries,Hippocras with,with cherries,cherries,Hippocras with cherries,with cherries,cherries,Hippocras with cherries,with cherries,,Dessert,fruits,Hippocras,cherries info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Prepare a caramel with 3.5 oz. sugar. Deice with vinegar and red wine. Add the apples, peeled and cut in cubes. Then, add the grapes, four season mix as well as cinnamon powder.
2. Let it on a small flame, covered, until the liquid is completely evaporated. Keep the chutney for the continuation of this recipe.

Sauce preparation:

1. Prepare a dry caramel with 1.76 oz. sugar. Deice it with 0.42 cups verjus. Bring it to boil. Add the meat gravy and season it. Cook this sauce until obtaining a syrup-like juice. Store the sauce warm in the bain-marie.

Dish presentation:

1. First season the foie gras escalopes in an anti-adhesive plate. Then, sear each side. Drain them on absorbing paper.
2. Put a scoop of chutney on a serving dish, on which you present the foie gras escalope. Cover the escalope with some sauce and season with a pinch of fleur de sel (high-quality sea salt).
http://www.gourmandia.com/video-recipes-cooking-videos/foie-gras-escalope-prepared-in-a-pan-with-green-apple-chutney Fri, 01 Apr 2011 09:07:31 -0700 Foie gras escalope prepared in a pan with green apple chutney Foie gras escalope prepared in a pan with green apple chutney Foie,gras,escalope,prepared,in,a,pan,with,green,apple,chutney,Foie gras,gras escalope,escalope prepared,prepared in,in a,a pan,pan with,with green,green apple,apple chutney,chutney,Foie gras escalope,gras escalope prepared,escalope prepared in,prepared in a,in a pan,a pan with,pan with green,with green apple,green apple chutney,apple chutney,chutney,Foie gras escalope prepared,gras escalope prepared in,,Appetizers, poultry,Liver,gras,escalope,prepared,pan,green,app,chutney info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Clean the mushrooms and cut them into quarters. Wash the apple, take off the seed and cut it into thin strips.
2. Colour the fowl livers in nut oil, keeping them rose-coloured. Deice with Xeres vinegar and store warm.
3. Put the cepe mushrooms in a hot frying pan with nut oil. Cook and colour for 3-4 minutes. Then, add the chestnuts and thin apple strips.
4. Colour them lightly. Then pour some eau-de-vie (brandy) into the pan and flambe. Salt and pepper it. Then add a hazelnut-small piece of butter.
5. Clean the salads and herbs. Season them with mushroom vinegar.
6. Place the fowl livers in the middle of the plate and the salads on top of it. Then, distribute the warm mix over it.
http://www.gourmandia.com/video-recipes-cooking-videos/cepe-mushroom-and-chestnut-salad-flambe Fri, 01 Apr 2011 09:07:31 -0700 Cepe mushroom and chestnut salad, flambe Cepe mushroom and chestnut salad, flambe Cepe,mushroom,and,chestnut,salad,flambe,Cepe mushroom,mushroom and,and chestnut,chestnut salad,salad flambe,flambe,Cepe mushroom and,mushroom and chestnut,and chestnut salad,chestnut salad flambe,salad flambe,flambe,Cepe mushroom and chestnut,mushroom and chestnut salad,,Appetizers,vegetarian,Cepe,mushroom,chestnut,salad,flambe info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos

The key idea is to start of from a very basic, classic recipe: Baking potatoes.

1. The potato baking consists of potatoes, onions, some bouillon and is cooked in the oven. The zander will be served in the middle of this. On the fish, there will be a type of chutney, meaning: small butternut squash dice.

Baking the squash:

1. Take a small gratin plate, or a deep saucepan, butter, squash, potatoes, onion and a tip of garlic.
2. Start by colouring the onions for 3-4 minutes, so that they are well done. In the meanwhile, peel the squash and cut slices of about 2-3 mm each. Do the same with the potatoes. Add the garlic, minced, a layer of potatoes, the onion, and salt and pepper. Add another layer, but this time, replace the potatoes with squash.
3. Add just a bit of the fowl bouillon, bring it to boil, and put it in the oven to cook.

Red wine sauce:

1. The zander adapts itself very well to the red wine. Knowing this fact, we utilize about ¾ of a bottle of Syrah red wine. Reduce about ¾ of it. Add a small piece of sugar, and let it all melt with some butter.

Butternut squash chutney:

1. The butternut, which has been cut into small squares, will be mixed with red pepper and onion, thus playing with the colours and creating a very fine taste. Without waiting too long, add the pepper (cut into small squares as well), the butternut and some olive oil. After about 2-3 minutes, when the chutney is well cooked, add some sugar and a bit of vinegar to lighten the whole.

Zander cooking:

1. Colour one side, turn it around, colour the other side, and put it in the oven.
2. How to judge whether the fish has been sufficiently cooked? Simply by stinging inside the fish after about 5-6 minutes and touching its lips. When it's lukewarm, the fish is cooked.
3. Now, everything is ready. You only have to arrange the serving dish with the portion of zander and butternut squash chutney. Pour some sauce on top of it, but not too much, because it is very concentrated.
http://www.gourmandia.com/video-recipes-cooking-videos/sander-fillet-with-pumpkin-squash-and-syrah-butter Fri, 01 Apr 2011 09:07:31 -0700 Sander fillet with pumpkin, squash and Syrah butter Sander fillet with pumpkin, squash and Syrah butter Sander,fillet,with,pumpkin,squash,and,Syrah,butter,Sander fillet,fillet with,with pumpkin,pumpkin squash,squash and,and Syrah,Syrah butter,butter,Sander fillet with,fillet with pumpkin,with pumpkin squash,pumpkin squash and,squash and Syrah,and Syrah butter,Syrah butter,butter,Sander fillet with pumpkin,fillet with pumpkin squash,, fish, shellfish,seafood,Sander,fillet,pumpkin,squash,Syrah,butter info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Prepare the marinade. Mix garlic, thyme, rosemary, salt and the two oils. Store it aside. Mince the cheeks, raw, in small fillets of 2-2.4 inches each.
2. Bone the pork feet, opening them at their length, damaging them as little as possible, in order to stuff them later on.
3. Put the feet and cheeks into the marinade. Salt and pepper. Put the whole for at least two hours in the cold.
4. Prepare the cepe mushrooms by cleaning them and cutting off their feet. Store the mushroom heads.
5. Prepare the sauce. Sauté the cepe mushroom feet in a pan with butter, carrots, turnip, celery, and the leek cut in pieces. Deice it on full flame with two glasses of water. Then, store it aside.
6. Take the marinade out of the cold, strain the porc feet and cheeks.
7. Fill the porc feet with the cheek fillets. Add the aromatic garnish from the marinade.
8. Close the porc feet with a string, put them in the pan with the cepe mushrooms and the vegetables, and let them cook for about 10 minutes on middle flame. When it is half-cooked, add the cepe mushroom heads.
9. Strain the stuffed feet and the cepe mushroom heads and pour this gravy into a Chinese tin-plate and reduce it again for 2-3 minutes.
10. Place the stuffed feet on a serving dish. Put one cepe mushroom head on each foot and pour gravy over it.
http://www.gourmandia.com/video-recipes-cooking-videos/pork-feet-and-cheek-with-cepe-mushrooms Fri, 01 Apr 2011 09:07:31 -0700 PorK Cooking Recipes - Pork feet and cheek with cepe mushrooms PorK Cooking Recipes - Pork feet and cheek with cepe mushrooms Pork,feet,and,cheek,with,cepe,mushrooms,Pork feet,feet and,and cheek,cheek with,with cepe,cepe mushrooms,mushrooms,Pork feet and,feet and cheek,and cheek with,cheek with cepe,with cepe mushrooms,cepe mushrooms,mushrooms,Pork feet and cheek,feet and cheek with,,meat,Pork,feet,cheek,cepe,mushrooms info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. The day before cooking, peel the celery and put them in the robot. It has to look a bit like hard wheat semolina. Let them dry in a plate the whole night.
2. Prepare the vegetables that will be cooked in a saucepan.
3. Boil the shallots in oil. Clean the potatoes and add them, previously blanched, the turnip, garlic, string beans, carrot, leek and tagine. Pour 1 liter water inside. After 5-6 minutes cooking, add the fava beans and rosemary. Continue to cook for another 5 minutes.
4. Put the celery in a saucepan with some water, butter, cooking gravy from the vegetables and the Corinth grapes. Cook for about 4 minutes. Put all aromatics into the robot, in order to obtain a minced dough. Then, store it.
5. Boil the carre dagneau from each side in a saucepan on full flame, enriching the cooking with a tbsp. of peanut oil. Salt and pepper.
6. Put the carre d'agneau for 5 minutes in the preheated oven (thermostat 6-7). Then, take it out, cover it with the aromatic preparation above and put it again in the oven for another 10 minutes, same temperature.
7. After the cooking, let the carre dagneau rest for a few minutes at a convenient, ambient temperature. Put the cooking plate of the carre dagneau on a full flame and deice it with a ladle of the vegetable cooking stock.
8. Present the serving dish by taking some celery, lightly seasoned, a composition of vegetables and potatoes, and finally, the carre dagneau.
9. Recover the cooking gravy from the meat and put it in a tin-plate. (passez-le dans une etamine). Pour sufficient sauce on the dish. Bon appetit!
http://www.gourmandia.com/video-recipes-cooking-videos/carre-dagneau-terre-depices Fri, 01 Apr 2011 09:07:31 -0700 Carre d'agneau Terre depices Carre d'agneau Terre depices Carre,d'agneau,Terre,depices,Carre d'agneau,d'agneau Terre,Terre depices,depices,Carre d'agneau Terre,d'agneau Terre depices,Terre depices,depices,Carre d'agneau Terre depices,d'agneau Terre depices,,meat,Carre,d'agneau,Terre,depices info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Bring the milk, cream and vanilla to boil.
2. Beat the 8 egg yolks with the sugar, until you obtain a whitish and lightly foamy substance. Pour the boiling liquid on top of this mix and let it cook for about 4 minutes on a small flame. Just like an English cream, our cream is done when it covers and lightly sticks to the wooden spoon.
3. Let it cool and put it in the ice-cream freezer to obtain a smooth sorbet.
http://www.gourmandia.com/video-recipes-cooking-videos/Ice-Cream-from-Pierre-Salinger Fri, 01 Apr 2011 09:07:31 -0700 Ice Cream from Pierre Salinger Ice Cream from Pierre Salinger Ice-cream,from,Pierre,Salinger,Ice Cream,Cream from,from Pierre,Pierre Salinger,Salinger,Ice Cream from,Cream from Pierre,from Pierre Salinger,Pierre Salinger,Salinger,Ice Cream from Pierre,Cream from Pierre Salinger,,desserts,ice-cream Ice,Cream,from,Pierre,Salinger info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Cut the foie gras in escallops, season and cook it in a pan. Afterwards, drain it on absorbing paper and store it aside.

Preparing the strate:

1. Cut the beef fillet in 3 slices, following their length. Flatten them slightly, salt, and pepper.
2. Take one of the slices and add the following layers: beef, liver, beef. (Continue by placing alternately beef and liver, finishing with the beef on top) Attach it with a string like you do with a roast. Wrap it and close it in a foil. Store it cold.

Cooking:

1. Withdraw the foil and boil in a saucepan with 1.76 oz. butter. Add the ornaments and cook in the oven for about 5 minutes.
2. Take out the roast and store it warm.

Sauce:

1. Degrease the saucepan, add the aromatic garnishing, moisten it with red wine and let it cook for 15-20 minutes.
2. Withdraw the beef ornaments and put them first in a mixer, then in the Chinese tin-plate. Finally, season them.
3. While waiting that the sauce reduces, cook the vegetables by blanching them separately. Then, deice them.
4. In order to have shiny vegetables, they have to be relatively tender. Do the same with the turnips, potatoes and leek.
5. Blanch the potatoes in some water and put them in a pan with butter to colour them.

Ending:

1. Take off the string of the strate and cut it in half.
2. Then, place it on the serving dish with the iced vegetables.
3. Add some butter in the now finished sauce to bind and soften it.
4. Pour the sauce carefully on the serving dish, avoiding to put too much over the vegetables and the strate. Enjoy your meal!
http://www.gourmandia.com/video-recipes-cooking-videos/beef-strate-with-red-wine Fri, 01 Apr 2011 09:07:31 -0700 Beef Cooking Recipes on Video : Beef strate with red wine Beef Cooking Recipes on Video : Beef strate with red wine Beef,strate,with,red,wine,Beef strate,strate with,with red,red wine,wine,Beef strate with,strate with red,with red wine,red wine,wine,Beef strate with red,strate with red wine,,meat,Beef,strata,red,wine info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Prepare the egg whites. Mix with sugar, add the egg yolk and cocoa powder, delicately stirring the whole. Using a pastry bag (which allows decorating with creams, puree, etc.) place it on a plate and put it in the oven at 338 degrees F.
2. In the meanwhile, mix the punch ingredients, which you will pour over the biscuits, once they are cooked.
3. Mix the chocolate with the whipped cream and the pate a bombe. Then store it aside.
4. Mix the egg yolk, sugar, flour and powder. Then, pour the boiling milk over it and cook for about 5 minutes. Add the softened gelatine in cold water and drain it.
5. Smoothen this creme patissiere with alcohol and add, very delicately, successively the Italian meringue and the whipped cream.
6. Take the small grapes (au marc), seed and cut them in half.
7. Withdraw the seeds and garnish la petite hotte
8. Melt chocolate and water and cover the edges of the round form. (to make the hotte.)
9. Now, put it in the refrigerator. Preferably prepare it 2-3 hours in advance, so that you can take it easier out off the form afterwards.
10. Bring the syrup to boil. Pour the egg yolk inside and stir with a beater until is has completely cooled down. Then, delicately incorporate the cream and alcohol. This sabayon will serve as decoration.Put the grape sauce in the mixer. Add a reasonable, small amount of syrup.
11. Keep some of it in the saucepan for the wine leafs later on.
12. Now, put the grapes in the Chinese tin-plate.
13. Take a Russian (copper saucepan), the Chinese, and a sieve
14. Take all the small grapes, crush them (for the decoration later on), and keep their juice, which will serve as sauce.
15. Take the dessert out off the refrigerator and remove it from the form. Soak the form in lukewarm water for a few seconds. Place a biscuit with punch in the middle of the round form. Then, put the chocolate mousse in a hotte, keeping a distance of about 0.8 in with the pastry bag.
16. Put another biscuit. Cover it again with the cream, mixing the creme patissiere, alcohol, meringue and whipped cream.
17. Put it for 30 minutes in the freezer and place it on a dish afterwards.
18. Take a small scoop chocolate mousse with a spoon. Dispose some grapes and the sauce. For the final decoration, take some small wine leafs, which have been dried in the syrup.
http://www.gourmandia.com/video-recipes-cooking-videos/ecrin-de-vigneron Fri, 01 Apr 2011 09:07:31 -0700 Ecrin de vigneron Ecrin de vigneron Ecrin,de,vigneron,Ecrin de,de vigneron,vigneron,Ecrin de vigneron,de vigneron,vigneron,Ecrin de vigneron,de vigneron,, Ecrin,vigneron info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos

The brioche, an old, traditional French specialty, is a light but rich bread or cake.

1. Brioche (to be prepared the day before):
2. Put flour, sugar, salt, yeast, eggs and lukewarm milk in a bowl.
3. Mix at medium speed for about 10 minutes. Once the dough is smooth and slightly elastic, incorporate the butter in small pieces and continue for another 10 minutes at the same speed.
4. Put the dough in a large salad bowl, cover it with a humid cloth and let it rest in the refrigerator for about 4 hours.
5. Afterwards, break the dough by refolding it numerous times, so that it refinds its initial volume.
6. Roll a sausage with the palm of your hand and put it in a rectangular, previously buttered form.
7. Let the dough grow at room temperature and, once it has doubled its volume, put it in the oven at 392 degrees F for about 30 minutes.
8. Verify the cooking using a pointed knife.
9. Remove the brioche from the mould and place it on a grill. Let it cool down and cut 4 nice slices of 0.6 in each. Put it aside.

Beer ice-cream:

1. Beet the egg yolk and sugar until the mixture obtains a good whitish colour.
2. Bring the cream and the beer to boil. Pour this boiling mixture over the previously prepared mixture.
3. Stir while doing so. Then, put the whole in a saucepan.
4. In order to thicken, put it on a gentle flame and continue to stir with a wooden spatula.
5. Take it off the fire when the cream starts sticking to the spatula. Cool it down fast to stop the cooking and pour it into the ice-cream freezer.
http://www.gourmandia.com/video-recipes-cooking-videos/Beer-Brioche Fri, 01 Apr 2011 09:07:31 -0700 Beer Brioche Beer Brioche Beer,Brioche,Beer Brioche,Brioche,Beer Brioche,Brioche,Beer Brioche,Brioche,,Desserts,pastry,Beer,Brioche info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Lightly remove the magret skin off. Season from both sides.
2. Cook the magret in a hot pan, skin side first.
3. Cook each side for 5-7 minutes on a small flame. Let it rest aside, off the flame.
4. Pour honey and raspberry vinegar in a saucepan.
5. Let it cook, quivering, for 5 minutes.
6. Add the duck stock and let it cook (quiver) for another 8-10 minutes.
7. Cut the magret in thin slices and place it, in form of rose petals, in the middle of the hot serving dishes.
8. Cover it with some sauce and decorate with a piece of chervil.
http://www.gourmandia.com/video-recipes-cooking-videos/duck-fillet-with-honey-and-raspberry-vinegar Fri, 01 Apr 2011 09:07:31 -0700 Duck Fillet with Honey and Raspberry Vinegar Duck Fillet with Honey and Raspberry Vinegar Duck,Fillet,with,Honey,and,Raspberry,Vinegar,Duck Fillet,Fillet with,with Honey,Honey and,and Raspberry,Raspberry Vinegar,Vinegar,Duck Fillet with,Fillet with Honey,with Honey and,Honey and Raspberry,and Raspberry Vinegar,Raspberry Vinegar,Vinegar,Duck Fillet with Honey,Fillet with Honey and,,poultry,Duck,Fillet,Honey,Raspberry,Vinegar info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Mix the egg yolk with sugar and molten butter.
2. Add flour and hacked walnuts.
3. Beat the egg whites to snow and incorporate them to the preparation above. Stir.
4. Put the mixture into a buttered and floured sponge cake mold.
5. Cook in the oven at 338 degrees F for 40 minutes. Let it cool down.
6. Boil the cream. Add chocolate. Let it simmer.

Thus, you obtain a perfect ganache. Enjoy!

http://www.gourmandia.com/video-recipes-cooking-videos/Soft-Cake-with-Walnuts Fri, 01 Apr 2011 09:07:31 -0700 Soft Cake with Walnuts Soft Cake with Walnuts Soft,Cake,with,Walnuts,Soft Cake,Cake with,with Walnuts,Walnuts,Soft Cake with,Cake with Walnuts,with Walnuts,Walnuts,Soft Cake with Walnuts,Cake with Walnuts,,Desserts,pastry,Soft,Cake,Walnuts info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos

Preparation:

1. Peel and prepare the pineapple.
2. Cut 4 thick slices and withdraw the hearts (core).
3. Preheat the pan and add 20 g butter. Once the butter turns hazelnut-brown, put the pineapple inside.
4. Sear well. Sprinkle with sugar and let it caramelize.
5. Flambe with old rum.
6. Pour orange juice over it and add the vanilla pods (cut in half, following their length).
7. Boil the whole on small flame, moistening the pineapples from time to time.
8. Once you obtain a syrup-like sauce, the pineapples are cooked.

Presentation and arrangement:

1. Place a pineapple slice in the middle of a serving dish and cover it with sauce. Lay a scoop of vanilla ice-cream on top of it.
2. Put a currant grape and mint leaf as decoration next to it.
3. Serve this dessert warm.
http://www.gourmandia.com/video-recipes-cooking-videos/roasted-pineapple-with-vanilla-and-flambeed-with-old-rum Fri, 01 Apr 2011 09:07:31 -0700 Roasted pineapple with vanilla and flambeed with old rum Roasted pineapple with vanilla and flambeed with old rum Roasted,pineapple,with,vanilla,and,flambeed,with,old,rum,Roasted pineapple,pineapple with,with vanilla,vanilla and,and flambeed,flambeed with,with old,old rum,rum,Roasted pineapple with,pineapple with vanilla,with vanilla and,vanilla and flambeed,and flambeed with,flambeed with old,with old rum,old rum,rum,Roasted pineapple with vanilla,pineapple with vanilla and,,desserts,fruits,Roasted,pineapples,vanilla,flambeed,old,rum info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. For the chanterelle stuffing:
2. Clean, wash and drain the chanterelle mushrooms. Then, cut them a la brunoise, this means: into dice of 0.08 inches.
3. Boil lightly the hacked shallot and the chanterelle mushrooms in a pan with butter. At the end, take the pan off the fire and add the foie gras.

Vegetable preparation:

1. Peel, clean, and grate the vegetables, still leaving some peduncles though for the taste.
2. Cook them separately and, at the very end, add some butter.

Chicken preparation:

1. Flambe and empty the chicken. Salt the inside by filling it with the cold chanterelle stuffing. Finally, put a string around it and tie it very strong.
2. Spread the clay with a rolling pin in order to obtain a thickness of 0.6 in at least.
3. Spread the first layer, put the chicken on top of it, and cover with clay. Then, decorate it.
4. Cook the chicken in the oven at 302 degrees F four about 1 hour.

Sauce preparation:

1. Prepare a stock with the mushroom ornaments. Put it in the Chinese tin-plate. Add the fowl stock (1 pint), reduce, add 1 pint cream, and reduce again. Then strain it.
2. Present the chicken in its clay shell.
3. For the presentation on the serving dish, cut the chicken into eight pieces and heat the garnishing with butter. Place the stuffing at the bottom of the dish. Put a piece of garlic and a drumstick. Cover it with sauce and the truffles (facultative). Put the garnishing on top of it.
http://www.gourmandia.com/video-recipes-cooking-videos/gatinais-chicken-in-an-alimentary-clay-crust Fri, 01 Apr 2011 09:07:31 -0700 Gatinais Chicken in an Alimentary Clay Crust Gatinais Chicken in an Alimentary Clay Crust Gatinais,Chicken,in,an,Alimentary,Clay,Crust,Gatinais Chicken,Chicken in,in an,an Alimentary,Alimentary Clay,Clay Crust,Crust,Gatinais Chicken in,Chicken in an,in an Alimentary,an Alimentary Clay,Alimentary Clay Crust,Clay Crust,Crust,Gatinais Chicken in an,Chicken in an Alimentary,,poultry,Gatinais,Chicken,an,Alimentary,Clay,Crust info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Cut and prepare the chicken and put it in a saucepan with butter, onions (cut into 4-5 pieces each), garlic, mushrooms, laurel leaf and thyme. Let the chicken slices caramelize.
2. Add white wine and cream.
3. Cover the saucepan and let the whole cook for 40 minutes.
4. After the cooking, withdraw the chicken pieces and strain the sauce, which will be poured over the chicken just before serving.
http://www.gourmandia.com/video-recipes-cooking-videos/chicken-fricassee-with-cream Fri, 01 Apr 2011 09:07:31 -0700 Chicken Fricassee with Cream Chicken Fricassee with Cream Chicken,Fricassee,with,Cream,Chicken Fricassee,Fricassee with,with Cream,Cream,Chicken Fricassee with,Fricassee with Cream,with Cream,Cream,Chicken Fricassee with Cream,Fricassee with Cream,,poultry,Chicken,Fricassee,Cream info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Place a salad bouquet with Paris mushroom sticks in the middle of each large serving dish.
2. Season with the walnut oil vinaigrette. Dispose some marinated burnet and drops of lemon juice around the salad. Put the smoked salmon medallions parsimoniously on top of it.
3. When you serve the dish, add the fried leek on each salad bouquet.

Suggestion:

1. You can serve this salad with toasted bread.
http://www.gourmandia.com/video-recipes-cooking-videos/smoked-royal-salmon-fillet-medallions Fri, 01 Apr 2011 09:07:31 -0700 Smoked royal salmon fillet medallions Smoked royal salmon fillet medallions Smoked,royal,salmon,fillet,medallions,Smoked royal,royal salmon,salmon fillet,fillet medallions,medallions,Smoked royal salmon,royal salmon fillet,salmon fillet medallions,fillet medallions,medallions,Smoked royal salmon fillet,royal salmon fillet medallions,, Smoked,royal,salmon,fillet,medallions info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Cook the onion and its marinade for about 3 hours on a small flame.
2. When the wine is evaporated, add the honey to terminate the cooking.
3. Keep it at the side of the stove.
4. Reduce the tomato juice to one half and bind lightly with cornstarch and add the butter. Keep it aside.
5. Lightly oil and season the John Dory fillets with salt and pepper. Then, place them on your hot and clean grill, grilling them from each side so that the squares from the grill become visible on the fish.
6. Terminate the cooking in the oven at thermostat 6 for 4 minutes on a buttered plate.

Presentation:

1. Place the preserved onion in the middle of a large serving dish. On top of it, put the John Dory fillet, and pour the tomato sauce around it.

Suggestion:

1. Refine your decoration by putting some dill on the John Dory.
http://www.gourmandia.com/video-recipes-cooking-videos/grilled-supreme-john-dory Fri, 01 Apr 2011 09:07:31 -0700 Grilled supreme John Dory Grilled supreme John Dory Grilled,supreme,John,Dory,Grilled supreme,supreme John,John Dory,Dory,Grilled supreme John,supreme John Dory,John Dory,Dory,Grilled supreme John Dory,supreme John Dory,, fish, shellfish,seafood,Grilled,supreme,John,Dory info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Sprinkle the raspberries with powdered sugar and put them in a vegetable mill. Then, put them in a stainless Chinese tin-plate, using a small basting spoon. Add the lemon juice. Keep it cold.
2. Peel the peaches and cut them in regular quarters. Put them in the cold in a compote dish. If you prepare them ahead of time, lemon them lightly, so that do not oxidize.

Presentation:

1. Place the peach quarters in form of a petal in a concave dish. Pour the raspberry juice over it.
2. Put a scoop of vanilla ice-cream in the middle and a basil leaf on top of it.
3. Cut the remaining basil leafs following their length into thin long slices and decorate.
http://www.gourmandia.com/video-recipes-cooking-videos/white-peach-rosace-with-vanilla-ice-cream-raspberry-sauce-and-basil Fri, 01 Apr 2011 09:07:31 -0700 White peach rosace with vanilla ice-cream, raspberry sauce and basil White peach rosace with vanilla ice-cream, raspberry sauce and basil White,peach,rosace,with,vanilla,ice-cream,raspberry,sauce,and,basil,White peach,peach rosace,rosace with,with vanilla,vanilla ice-cream,ice-cream raspberry,raspberry sauce,sauce and,and basil,basil,White peach rosace,peach rosace with,rosace with vanilla,with vanilla ice-cream,vanilla ice-cream raspberry,ice-cream raspberry sauce,raspberry sauce and,sauce and basil,and basil,basil,White peach rosace with,peach rosace with vanilla,, White,peach,rosace,vanilla,ice-cream,raspberry,sauce,basil info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos

Poaching the eggs:

1. Boil 2 liter water in a large saucepan and add vinegar. Do not salt the water. Break the eggs over a saucer and glide them one-by-one into the boiling water.
2. Control the cooking with your finger. They must stay supple.

Cooking the mushrooms:

1. Pour 0.21 cups olive oil in a pan and add the cut mushrooms.
2. Heat them gently. Salt and pepper.

Serving the dish:

1. Place 2 eggs on each warm dish.
2. Cover them with mushrooms, on which you add 4 tbsp. minced chives. Then, pour the rest of the oil over each egg, as well as some grains of the salt flower.
3. At the very end, cut the eggs, so that the egg yolk flows harmonically over the dish.
http://www.gourmandia.com/video-recipes-cooking-videos/eggs-with-fresh-mushrooms-chef-jean-bardet Fri, 01 Apr 2011 09:07:31 -0700 Eggs with Fresh Mushrooms - Chef Jean Bardet Eggs with Fresh Mushrooms - Chef Jean Bardet Eggs,with,Fresh,Mushrooms,Chef,Jean,Bardet,Eggs with,with Fresh,Fresh Mushrooms,Mushrooms,Chef,Chef Jean,Jean Bardet,Bardet,Eggs with Fresh,with Fresh Mushrooms,Fresh Mushrooms,Mushrooms Chef,Chef Jean,Chef Jean Bardet,Jean Bardet,Bardet,Eggs with Fresh Mushrooms,with Fresh Mushrooms,,Appetizers,vegetarian,Eggs,Fresh,Mushrooms,Chef,Jean,Bardet info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. In order to prepare the lobster, cook the lobster and the crayfish for 8 minutes. Let them cool down afterwards.
2. Decorticate the lobster before cutting it into pieces. Boil the lobster and crayfish pieces in a pan with butter and season them.

Sauce preparation:

1. Put some fresh ginger slices in a pan, boil it down, and add a spoon with cream. Let it boil.
2. Turn a good piece of butter, taking care that it does neither darken nor boil.
3. Add lemon juice and some white wine.

Termination:

1. Pour the sauce of the lobster pieces. Add the small vegetables (following your taste) and some drops of lemon juice. Finally, add some green lemon oil and cover the dish to keep all the aromas until you serve it.
http://www.gourmandia.com/video-recipes-cooking-videos/gourmand-lobster-and-crustacean-stew-chef-jean-bardet Fri, 01 Apr 2011 09:07:31 -0700 Gourmand Lobster and Crustacean Stew - Chef Jean Bardet Gourmand Lobster and Crustacean Stew - Chef Jean Bardet Gourmand,Lobster,and,Crustacean,Stew,Chef,Jean,Bardet,Gourmand Lobster,Lobster and,and Crustacean,Crustacean Stew,Stew,Chef,Chef Jean,Jean Bardet,Bardet,Gourmand Lobster and,Lobster and Crustacean,and Crustacean Stew,Crustacean Stew,Stew Chef,Chef Jean,Chef Jean Bardet,Jean Bardet,Bardet,Gourmand Lobster and Crustacean,Lobster and Crustacean Stew, fish, shellfish,seafood,Gourmand,Lobster,Crustacean,Stew,Chef,Jean,Bardet info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Ask your butcher to prepare the pigeon fillets, cutting them in half.
2. Place the half-pigeons in a large bowl the day before your prepare the recipe. Add 1 pint milk and let it soak for 12 hours in the refrigerator.
3. Reduce the vegetable bouillon on full flame.
4. Wash the wild cress with lightly vinegared water. Spin-dry.
5. Mince half of it and blanch for 3-4 minutes in the bouillon.
6. Add 0.85 cups milk. Reduce to ¼. Salt, pepper and mix, keeping it warm.
7. Cut the half pigeons, where the wings join the legs. Salt and pepper.
8. Put it on a plate to roast with 0.42 cups milk.
9. Cook the skin side 4 in below the oven grill for 6-8 minutes, depending on their size, until the skin is crusty and the milk reduced. (While cooking, the milk absorbs the remaining blood and unbends the thin fibres)
10. Turn them around so that the rest-blood circulates in the chairs. Keep it warm.
11. Incorporate the crème fraiche into the sauce. Boil and add the rest of the wild cress.
12. Mix by adding butter and put it in the Chinese tin-plate.
13. Continue to reduce it, if you prefer a more syrup-like sauce.
14. Reheat well the pigeons, but without cooking, skin side facing up.
15. Place 2 hot wings and legs on each serving dish with sauce and Guerand salt.
16. Decorate with wild cress leafs.
http://www.gourmandia.com/video-recipes-cooking-videos/Pigeon-with-Wild-Fountain-Cress Fri, 01 Apr 2011 09:07:31 -0700 Pigeon with Wild Fountain Cress Pigeon with Wild Fountain Cress Pigeon,with,Wild,Fountain,Cress,Pigeon with,with Wild,Wild Fountain,Fountain Cress,Cress,Pigeon with Wild,with Wild Fountain,Wild Fountain Cress,Fountain Cress,Cress,Pigeon with Wild Fountain,with Wild Fountain Cress,,poultry,Pigeon,Wild,Fountain,Cress info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Decorticate the prawn and keep the tales in carapace waiting one ice.

Nantua sauce:

1. Prepare 1 pint sauce using the fish fumet, the prawns' bodies and the claws, the minced vegetables and about 3.3 lbs. tomatoes.
2. Cut the eggplant in round slices. Then, put them in a pan with olive oil. Afterwards, pose them on a piece of linen to absorb the oil. Poach the prawn tales for a few minutes.
3. Hack the basil.
4. Decorticate and cut the prawn tales. Place them as medallions with the eggplants in an individual round 3.9 in mould (bowl), overlapping. Add basil and one spoon reduced Nantua sauce.
5. Put the whole in the oven at 428 degrees F for about 10 minutes.
6. Remove them from the mould and place them on a serving dish. Cover it with one spoon Mornay sauce, place some Nantua sauce around each piece and gratinate. Decorate with the rest of the tomatoes cut in dice.
http://www.gourmandia.com/video-recipes-cooking-videos/prawn-charlotte-with-eggplants Fri, 01 Apr 2011 09:07:31 -0700 Prawn charlotte with eggplants Prawn charlotte with eggplants Prawn,charlotte,with,eggplants,Prawn charlotte,charlotte with,with eggplants,eggplants,Prawn charlotte with,charlotte with eggplants,with eggplants,eggplants,Prawn charlotte with eggplants,charlotte with eggplants,, fish, shellfish,seafood,Prawn,charlotte,eggplants info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Cook the duck in the oven at 428 degrees F for 35 minutes. Remove the grease during cooking.
2. Let it rest for about 15 minutes.
3. Take the legs by detaching the drumstick, which will not be served. Carefully bone it to preserve their form. Take the fillets.
4. Crush the skeleton. Add the duck stock and cook for 20 minutes.
5. Poach the foie gras in this stock, soaking it. Put it in the tin-plate and keep them to finish the sauce.
6. Grill the drumsticks and the fillets (the skin must be well crusty).
7. Toast the sandwich bread. Put the goose liver escallops in a pan and cook. Place them on the toast at the very end.
8. Place the duck on the serving dish, the toast on top of it, the sauce around, without being poured neither on the duck nor the toasts.

Important:

1. The sauce must not boil after being bound. The duck skin must stay crusty. The duck should not be covered with sauce.
http://www.gourmandia.com/video-recipes-cooking-videos/challans-duck-a-la-ferte Fri, 01 Apr 2011 09:07:31 -0700 Challans duck a la ferte Challans duck a la ferte Challans,duck,a,la,ferte,Challans duck,duck a,a la,la ferte,ferte,Challans duck a,duck a la,a la ferte,la ferte,ferte,Challans duck a la,duck a la ferte,,poultry,Challans,duck,ferte info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos

The mousse:

1. Line a rectangulair 10x4x4 in mould with sulfuric paper.
2. Melt the three chocolates in different bowls.
3. Then, boil 1.76 oz. crome fraiche in a saucepan and mix it with black chocolate.
4. Add 1.76 oz. butter and 5 egg yolks. Beat 5 egg whites to snow and add it to this mixture. Stir. Then, pour the whole in the 10x4x4 in form. Make one layer of about 1.2 in.
5. Put it in the freezer for 30 minutes.
6. Do the same with the white chocolate. Once you have done so, pour it over the hardened black chocolate layer. This second layer should also be about 1.2 in thick.
7. Put it again in the cold.
8. Terminate with a milk chocolate layer. Same procedure as for the first two chocolates.
9. Put it in the refrigerator for the whole night.

Important:

1. The three chocolate layers should have the same height, 1.2 in each.

The English cream with mint:

1. Bring the milk to boil. Then, add the mint until it has completely cooled down.
2. Put the whole in the Chinese tin-plate. Make an English cream, using milk, sugar and the egg yolk.
3. You can lightly colour the English cream green.
4. Reheat the bottom of the mold, which comes out of the refrigerator, in some hot water in order to facilitate the removal from the mold. Cover the serving dish with cream. Cut the mousse in slices of about 0.4 in and put it on top.
5. Decorate with some mint leafs.
http://www.gourmandia.com/video-recipes-cooking-videos/ice-cream-mousse-with-3-types-of-chocolate-and-english-cream Fri, 01 Apr 2011 09:07:31 -0700 Ice-cream mousse with 3 types of chocolate and English cream Ice-cream mousse with 3 types of chocolate and English cream Ice-cream,mousse,with,3,types,of,chocolate,and,English,cream,Ice-cream mousse,mousse with,with 3,3 types,types of,of chocolate,chocolate and,and English,English cream,cream,Ice-cream mousse with,mousse with 3,with 3 types,3 types of,types of chocolate,of chocolate and,chocolate and English,and English cream,English cream,cream,Ice-cream mousse with 3,mousse with 3 types,,desserts,ice-cream Ice-cream,mousse,3,types,chocolate,English,cream info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Prepare the prawn by keeping their tale and last ring. Store them aside.

Prepare the cone:

1. Melt the butter. Take a mixing bowl. Add sugar, flour, curry and vinegar. Mix with the beater. Add the lukewarm, melted butter.
2. Take an anti-adhesive plate. Make 4 piles with the cone mixture. Flatten each with a fork in order to obtain a circle. Put it in the preheated oven at 200 degrees for 3-4 minutes.
3. Take it out off the oven. Let it cool for 1 minute. Then, detach with a spatula. Make 4 cones. Store them dry.
4. Cook the quinoa in boiling, salted water for 20 minutes. Rinse and drain.
5. Cut the mango and apple en brunoise, meaning, into small dice of 0.08 inches. Then, mix with quinoa, curry, sesame oil, salt and pepper.
6. Store it. Make a vinaigrette with the ingredients listed below. Wash the herbs. Mix with the vinaigrette. Coat the prawn with sesame, employing a classical method: flour, a beaten egg, sesame. Cook in a pan with two spoons olive oil. Salt and pepper.
7. Prepare the dish by filling the cones with the cereal mix and seasoned fruits. Put the herbs at the side.
8. Season the cooked prawn.
9. Add 1 tbsp. vinaigrette to the dish. Serve directly.
http://www.gourmandia.com/video-recipes-cooking-videos/prawn-cone-with-sesame-and-curry Fri, 01 Apr 2011 09:07:31 -0700 Prawn cone with sesame and curry Prawn cone with sesame and curry Prawn,cone,with,sesame,and,curry,Prawn cone,cone with,with sesame,sesame and,and curry,curry,Prawn cone with,cone with sesame,with sesame and,sesame and curry,and curry,curry,Prawn cone with sesame,cone with sesame and,,Appetizers, fish, shellfish,seafood,Prawn,cone,sesame,curry info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Wash the lentils in cold water and drain them. Cook in a saucepan with meat bouillon, onion (with clove) and thyme. Blanch the lentils. Lightly salt.
2. Let it cook like this for about 20-25 minutes.
3. Verify the cooking. Drain the lentils and keep the cooking gravy.
4. Reduce the gravy with some already cooked lentils and mix the whole, so to obtain a smooth, covering sauce.
5. Sweat the bacon dice with minced onions, carrot and celery dice in a buttered frying pan.
6. Cook 5 minutes with a lid (covered), add some reduced lentil gravy and cook another 5 minutes. Keep it warm.
7. Cook water with some vinegar in a very large saucepan.
8. Break each egg in a ramekin and pour them delicately, one-by-one, in the boiling liquid. The egg white will coil around the egg yolk. Count about 3 minutes per egg.
9. Verify the cooking by touching with a finger. Withdraw each egg with a skimmer and put them in ice-water. If you have a smoking room, smoke each egg 10 minutes in cold smoke. Store it.
10. Boil half of the shallots in a frying pan with port wine. Pour the meat gravy in. Keep 1/3 of this sauce.
11. Mix the cooked lentils with the rest of the sauce. Add the minced parsley, a tip of minced garlic, a hazelnut-small piece of butter and the truffles. Adjust the seasoning.
12. Reheat the egg in a saucepan with hot water. Withdraw it delicately, drain it precautiously and season it.
13. Place the ragout in the middle of the plat, an egg on top of it, the truffle slices around it. Sprinkle with salt flower. Serve warm with truffle sauce.
http://www.gourmandia.com/video-recipes-cooking-videos/green-lentil-ragout-and-smoked-egg Fri, 01 Apr 2011 09:07:31 -0700 Green lentil ragout and smoked egg Green lentil ragout and smoked egg Green,lentil,ragout,and,smoked,egg,Green lentil,lentil ragout,ragout and,and smoked,smoked egg,egg,Green lentil ragout,lentil ragout and,ragout and smoked,and smoked egg,smoked egg,egg,Green lentil ragout and,lentil ragout and smoked,,Appetizers,vegetarian,Green,lentil,ragout,smoked,egg info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos

Squash veloute preparation:

1. Put 1 tbsp. peanut oil in a pan and sweat the onions, garlic, and the bouquet of mixed greens. Then, add the squash, peeled and cut in large dice, and the smoked bacon rind breast, cut in large dice.
2. Let it simmer for 15 minutes and add 4 litres of water. Cook for 30 minutes. Salt, pepper.Withdraw the bouquet of mixed greens and the bacon rind. Mix the preparation, boil and add cream and butter. Adjust the seasoning.

Gingerbread preparation:

1. Mix the honey, sugar and spices for about 3 minutes.
2. Then, mix 1.1 lbs. flour and 2 tsp. bicarbonate (this also takes 3 minutes). Add 2 egg yolks, 1 pint milk and 0.33 lbs. melt the butter and stir again for 3 minutes to obtain a nice, smooth gingerbread dough.
3. Pour the dough in a buttered form and let it cook in the oven at 338 degrees F for 25 minutes.
4. Once cooked and cooled down, take the gingerbread out of the form and cut it in slices with a bread knife.

Khaki puree preparation:

1. Mix the peeled khakis with balsamic vinegar and maple syrup. Add salt and pepper.

Goose liver preparation:

1. Cut slices of about 0.6 inches. Season it. Add salt and pepper.
2. Heat a pan without any grease. Sear the goose liver 2 minutes on each side and put it on an absorbing paper afterwards.

Presentation:

1. Toast the gingerbread. Put one teaspoon of khaki puree on top of it and place it in the middle of the serving dish. Then, put a goose liver escallop on top of it.
2. Finally, add the well heated squash veloute to the plate.
http://www.gourmandia.com/video-recipes-cooking-videos/Goose-Liver-Escallops-on-Toasted-Gingerbread Fri, 01 Apr 2011 09:07:31 -0700 Goose Liver Escallops on Toasted Gingerbread Goose Liver Escallops on Toasted Gingerbread Goose,Liver,Escallops,on,Toasted,Gingerbread,Goose Liver,Liver Escallops,Escallops on,on Toasted,Toasted Gingerbread,Gingerbread,Goose Liver Escallops,Liver Escallops on,Escallops on Toasted,on Toasted Gingerbread,Toasted Gingerbread,Gingerbread,Goose Liver Escallops on,Liver Escallops on Toasted,,Appetizers, poultry,Goose,Liver,Escallops,on,Toasted,Gingerbread info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Desalt the cod under cold, running water for 48 hours.
2. Prepare the garnishing: cut the olives (from Nice), tomatoes, and fennel into dice and stew in olive oil.
3. Blanch the baby leek and sweat them. Cut the cod into fillets into long stripes. Soak them in the fish soup.
4. Place the fish on 4 plates in form of a star. Add the stewed leek, rolled as spirals, in the middle. Keep them warm.
5. Reduce the cod cooking. Incorporate the dice from the stewed fennel, tomatoes and olives. Bring it to boil. Bind it, off the flame, with the rusty sauce. Adjust the seasoning. Cover the cod fillets with the sauce.
6. Decorate with dill and a prawn tale.
http://www.gourmandia.com/video-recipes-cooking-videos/stocaficada-du-pays-nicois Fri, 01 Apr 2011 09:07:31 -0700 Stocaficada du Pays Nicois Stocaficada du Pays Nicois Stocaficada,du,Pays,Nicois,Stocaficada du,du Pays,Pays Nicois,Nicois,Stocaficada du Pays,du Pays Nicois,Pays Nicois,Nicois,Stocaficada du Pays Nicois,du Pays Nicois,, Stocaficad,Pays,Nicois info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Prepare the egg yolk with 2/3 sugar in the mixer. Add the vanilla grains from the 2 vanilla pods (cut in half, following their lengths), eau de vie and, at last, the egg whites, beaten to strong snow with the remaining 1/3 sugar.
2. Place the raspberries in the middle of each of the 4 serving dishes. Cover the raspberries entirely with the mixture prepared above.
3. Put these souffles in the oven at 320 degrees F for 12 minutes.
4. Just before serving, pour the raspberry sauce around the preparation. Decorate with some raspberries and the mint leafs.

Serve quickly…the souffle does not wait!

http://www.gourmandia.com/video-recipes-cooking-videos/warm-raspberry-souffle Fri, 01 Apr 2011 09:07:31 -0700 Warm raspberry souffle Warm raspberry souffle Warm,raspberry,souffle,Warm raspberry,raspberry souffle,souffle,Warm raspberry souffle,raspberry souffle,souffle,Warm raspberry souffle,raspberry souffle,,Desserts,pastry,Warm,raspberry,souffle info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. To prepare the stuffing, hack the smoked bacon, salted bacon and some lamb and calf. Boil the whole with fresh garlic, herbs and cebettes.
2. Mix with some egg and milk. Sprinkle parmesan over the whole and sprinkle with olive oil.
3. Start to prepare the vegetables, so that they can be stuffed later on.
4. Remove the tomato cores, without removing the membranes.
5. Salt them, so that they exceed their last moisture.
6. Empty the zucchini, keeping the inside in order to prepare the vegetable stuffing, which follows afterwards.
7. The feet of the Paris mushrooms must be cut into small dice and mixed with the other vegetables.
8. Remove the heads and the cores from the pepper.

For the cabbage:

1. it is sufficient to remove the leafs. Keep the largest external leafs. Cut the onion in half. Cook them before emptying.

>For the cooking of the vegetables:

1. Blanch them separately in boiling water.
2. This means, for the cabbage and the mushrooms: 1 minute; the pepper and onion: 4-5 minutes; the zucchinis: hardly 1 minute. The boiling water should be lightly salted.
3. Refresh the vegetables in the ice-cubes and drain them directly afterwards.
4. To prepare the stuffing: hack the whole lightly, before putting it all together in the mixer.
5. Then, when you have minced it, but not too much, add 2 eggs, 1.1 cups milk, salt, and the pepper from the mill.
6. The mix should be hand-made, so that the result is more homogenous and well compact.
7. Fill the vegetables with the stuffing, letting it deboard. Next, put the grated parmesan and some olive oil.
8. Concerning the cabbage, put a good spoon stuffing, the pepper and a drop of olive oil in each leaf. it in the oven for 30 minutes…and the whole is marvellously gratinated and ready to be served!
http://www.gourmandia.com/video-recipes-cooking-videos/stuffed-vegetables-from-the-provence-region Fri, 01 Apr 2011 09:07:31 -0700 Stuffed vegetables from the Provence region Stuffed vegetables from the Provence region Stuffed,vegetables,from,the,Provence,region,Stuffed vegetables,vegetables from,from the,the Provence,Provence region,region,Stuffed vegetables from,vegetables from the,from the Provence,the Provence region,Provence region,region,Stuffed vegetables from the,vegetables from the Provence,, Stuffed,vegetables,Provence,region info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Cut the zucchinis, zucchini flowers, and one tomato in small pieces. Hack the onion. Add salt.
2. Put the oil and the hacked onion in a pan. Cook the zucchinis for 1-2 minutes.
3. Add the zucchini flowers, hacked tomato, the gambas, some tomato juice and pepper. Let it cook for a few minutes.
4. Boil water in order to cook the farfalle with some salt. When they are fresh it takes about 2-3 minutes. Otherwise it takes a little longer.
5. Drain the pasta, mix with the other ingredients in a pan, and place this nice ensemble on a serving dish.
http://www.gourmandia.com/video-recipes-cooking-videos/farfalle-with-gambas-and-zucchinis Fri, 01 Apr 2011 09:07:31 -0700 Farfalle with gambas and zucchinis Farfalle with gambas and zucchinis Farfalle,with,gambas,and,zucchinis,Farfalle with,with gambas,gambas and,and zucchinis,zucchinis,Farfalle with gambas,with gambas and,gambas and zucchinis,and zucchinis,zucchinis,Farfalle with gambas and,with gambas and zucchinis,, fish, shellfish,seafood,Farfalle,gambas,zucchinis info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Break the eggs. Keep only the egg yolk. Add sugar and beat.
2. When the egg yolks turn white, add for each egg yolk ½ muscatel shells.
3. Then, beat energetically for 3-4 minutes in the bain-marie.
4. The whole should be liquid, but creamy. Ensuite,
http://www.gourmandia.com/video-recipes-cooking-videos/sabayon-with-muscatel-from-the-piemont-region Fri, 01 Apr 2011 09:07:31 -0700 Sabayon with muscatel from the Piemont region Sabayon with muscatel from the Piemont region Sabayon,with,muscatel,from,the,Piemont,region,Sabayon with,with muscatel,muscatel from,from the,the Piemont,Piemont region,region,Sabayon with muscatel,with muscatel from,muscatel from the,from the Piemont,the Piemont region,Piemont region,region,Sabayon with muscatel from,with muscatel from the,, Sabayon,muscatel,Piemont,region info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Prepare the persillade for the carre with 1 oz. parsley and 2 hacked garlic cloves. Mix together with the breadcrumbs until obtaining a very fine, smooth sauce. Store aside.
2. Season the carre. Lightly precook it in some oil in a sauteuse for about 5 minutes. Then, ad 0.7 oz. butter to color. Let it cook for 15-20 minutes, water and turn regularly.
3. Saute the spinach with a tip of shallots in some fresh butter.
4. Cut the sweetbread into small dice and pieces and grill them crunchy.
5. Prepare 4 small squared molds with the puff pastry. Glaze it with the yolk and brown it in the oven.
6. Cut the zucchini into small dice and blanch them.
7. Put them in a sauteing pan with a small scoop of butter.
8. Beat an egg, which will serve to bind the zucchini. Slowly incorporate it. Add some pepper.
9. Grate 1 oz. parmesan extremely fine and add it to the zucchini.
10. Empty the onions to obtain 2 shells per person. Blanch them.
11. When the carre is cooked, remove it from the pan and turn the oven (grill) on.
12. Melt 0.7 oz. butter in a small saucepan.
13. Cover the entire carre surface with mustard. Put a second layer with persillade over it and sprinkle with liquid butter.
14. Place the whole for one minute in the oven (grill) to color.
15. Prepare some lamb gravy, simply by deicing the carre cooking with 2-3 spoons water. Scrape well the bottom of the pan. Strain.
16. Dans les 2 petites coquilles d'oignons, ajoutez la preparation bien onctueuse.
17. Put the spinach in each small puff pastry and add the sweetbread.
18. For the presentation, place 2 onion shells, a small puff pastry and the carre in the middle of each serving dish. Decorate the onions with some chunks of parmesan cheese, sprinkle with truffle (a la julienne), add a nice, thin piece of truffle on the ris d'agneau, pour lamb gravy over it and finish with a branch of parsley. Enjoy!
http://www.gourmandia.com/video-recipes-cooking-videos/carre-dagneau-in-a-persillade-with-stuffed-onions-and-zucchinis Fri, 01 Apr 2011 09:07:31 -0700 Carre d'Agneau in a Persillade with Stuffed Onions and Zucchinis Carre d'Agneau in a Persillade with Stuffed Onions and Zucchinis Carre,d'Agneau,in,a,Persillade,with,Stuffed,Onions,and,Zucchinis,Carre d'Agneau,d'Agneau in,in a,a Persillade,Persillade with,with Stuffed,Stuffed Onions,Onions and,and Zucchinis,Zucchinis,Carre d'Agneau in,d'Agneau in a,in a Persillade,a Persillade with,Persillade with Stuffed,with Stuffed Onions,Stuffed Onions and,Onions and Zucchinis,and Zucchinis,Zucchinis,Carre d'Agneau in a,d'Agneau in a Persillade,, Carre,d'Agneau,Persillade,Stuffed,Onions,Zucchinis info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Prepare a pistachio cream. Smoothly mix the crushed pistachios with some prawn fumet and cream.
2. Decorticate and season the prawn. Keep the carcasses for the decoration. Glaze the prawn with yolk and cover them with the ground almonds.
3. Cook in clarified butter in a hot pan. About 1 minute from each side. The almonds must be gold-colored.
4. Prune the tomatoes for 1 minute in boiling water. Cut them into diamond-shapes and saute in butter.
5. Place some ground pistachios on the outer edge of the serving dish. Pour the pistachio cream in the middle of the dish and lay the prawn on top of it.
6. Decorate with a nice prawn carcass, some tomato diamonds for the color, a drop of pistachio oil and, to finish this dish, a green herb or grass.
http://www.gourmandia.com/video-recipes-cooking-videos/langoustine-rotie-aux-amandes-a-la-creme-de-pistache Fri, 01 Apr 2011 09:07:31 -0700 Langoustine Rotie Aux Amandes a lá Creme de Pistache Langoustine Rotie Aux Amandes a lá Creme de Pistache Langoustine,Rotie,Aux,Amandes,a,la,Creme,de,Pistache,Langoustine Rotie,Rotie Aux,Aux Amandes,Amandes a,a la,la Creme,Creme de,de Pistache,Pistache,Langoustine Rotie Aux,Rotie Aux Amandes,Aux Amandes a,Amandes a la,a la Creme,la Creme de,Creme de Pistache,de Pistache,Pistache,Langoustine Rotie Aux Amandes,Rotie Aux Amandes a,,Appetizers, fish, shellfish,seafood,Langoustine,Rotie,Almonds,lá,Creme,Pistachio info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos

Preparation:

1. Spread the dough with a thickness of about 0.1 in. Cut a disc of about 10 in diameter.
2. Place it on a dish, store it cold, and cover with plastic foil.
3. Peel the apples and cut them into quarters.
4. Remove the waste parts and cut the quarters into thin slices of about 0.1 in. Keep them in a hermetically closed box aside.
5. Put 0.85 cups cream, 1.8 oz. sugar, and 0.14 oz. cinnamon in a pan. Reduce. Remove from the flame.

Cooking and ending:

1. Preheat the oven at 464 degrees F, at least 20 minutes ahead of time.
2. Put the puff pastry dough directly on the slightly humid baking tray.
3. Cover it with almond powder, leaving an edge of about 0.8 in. This will be the outer edge of the pie. Place the apples on the almonds, letting them overlap in concentric circles.
4. Now, put it in the oven for 20 minutes, but take the plate out in the middle of the cooking (after 10 minutes) and cover the tart with the reduced cream. When the tart is cooked, remove it from the oven, sprinkle with powdered sugar and caramelize for one minute.

Presentation:

1. Serve the pie warm and accompany with vanilla or cinnamon ice-cream.
http://www.gourmandia.com/video-recipes-cooking-videos/tarte-bagnarde Fri, 01 Apr 2011 09:07:31 -0700 Tarte Bagnarde Tarte Bagnarde Tarte,Bagnarde,Tarte Bagnarde,Bagnarde,Tarte Bagnarde,Bagnarde,Tarte Bagnarde,Bagnarde,,Desserts,pastry,Tarte,Bagnarde info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Remove the oysters from the shell and rinse them.
2. Filter their water to avoid all the little pieces that might be left from the opening.
3. Recover the juice. Add vinegar, ginger syrup, olive oil and paprika.
4. Reheat the oysters very lightly as well as the seasoning, but very short only. Then, add the pepper.
5. In the meanwhile, place the algae on the serving dish with salt to conserve their firmness.
6. Then, lay the preheated oyster shells on the dish.
7. Now, put the oysters again in the shells.
8. Finally, cover with vinaigrette and sprinkle with some chive.
http://www.gourmandia.com/video-recipes-cooking-videos/zeeland-oysters-a-la-rose Fri, 01 Apr 2011 09:07:31 -0700 Zeeland oysters a la rose Zeeland oysters a la rose Zeeland,oysters,a,la,rose,Zeeland oysters,oysters a,a la,la rose,rose,Zeeland oysters a,oysters a la,a la rose,la rose,rose,Zeeland oysters a la,oysters a la rose,, Zeeland,oysters,rose info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Cook the Zeeland lobster for 7-8 minutes.
2. Cut it into slices. Remove the intestine and withdraw the stony bag from the head. Then, cut the tale into escallops.
3. Prepare a seasoning with olive oil, garlic, coriander, Xeres vinegar, pepper and salt.
4. Then, add the minced herbs.
5. Soak the salads in the seasoning and add some salt and pepper, then corn salad, artichoke and the green asparagus.
6. Place it on a serving dish. Sprinkle with chive.
7. Then, add a mix of allspice, basil and cress.
8. First, place the salad and the vegetables nicely in the middle of the dish, then lay the lobster nicely on the dish: first the tweezers, then the body and finally its meat. Sprinkle with parsley.
9. Prepare the China truffle with some truffle oil, salt and pepper. Decorate the dish with this composition.
http://www.gourmandia.com/video-recipes-cooking-videos/Zeeland-Lobster-Salad Fri, 01 Apr 2011 09:07:31 -0700 Zeeland Lobster Salad Zeeland Lobster Salad Zeeland,Lobster,Salad,Zeeland Lobster,Lobster Salad,Salad,Zeeland Lobster Salad,Lobster Salad,Salad,Zeeland Lobster Salad,Lobster Salad,, Zeeland,Lobster,Salad info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Spread some tapenade on a dish.
2. Cut the fresh salmon slices into very thin pieces. Spread them over the tapenade.
3. Prepare a mayonnaise with olive oil. Add chervil and fresh herbs.
4. Season the salmon with salt and pepper.
5. Cover the salmon with mayonnaise.
6. Put it for 2 minutes in the oven on the grill.
7. When the dish is ready, prepare a bouquet with fresh herbs, chive and basil. Then, pour some pistou sauce (basil, olive oil, garlic) around it. At the end, at some salt and pepper to give it the final touch. Enjoy!
http://www.gourmandia.com/video-recipes-cooking-videos/salmon-express Fri, 01 Apr 2011 09:07:31 -0700 Salmon express Salmon express Salmon,express,Salmon express,express,Salmon express,express,Salmon express,express,, fish, shellfish,seafood,Salmon,express info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Peel the vegetables and cut them into very fine, small straps.
2. Cook the vegetables for 2 minutes in boiling water.
3. Make a bouquet with the herbs and salads. Put it on a serving dish with the previously cooked vegetables.
4. Season with the anchoiade.
http://www.gourmandia.com/video-recipes-cooking-videos/Vegetable-Anchoiade-with-Herbs-and-Salads Fri, 01 Apr 2011 09:07:31 -0700 Vegetable Anchoiade with Herbs and Salads Vegetable Anchoiade with Herbs and Salads Vegetable,Anchoiade,with,Herbs,and,Salads,Vegetable Anchoiade,Anchoiade with,with Herbs,Herbs and,and Salads,Salads,Vegetable Anchoiade with,Anchoiade with Herbs,with Herbs and,Herbs and Salads,and Salads,Salads,Vegetable Anchoiade with Herbs,Anchoiade with Herbs and,,Appetizers, fish, shellfish,seafood,Vegetable,Inchoate,Herbs,Salads info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Cut the different types of meat in small pieces.
2. Take a brush to cover them in oil.
3. Following the length of the zucchini, cut 6-8 long lines from one end to the other around the zucchini.
4. Then, cut the zucchini, as usual, into thin slices.
5. Thus, you will have a nice decoration on their skin.
6. Prune the tomatoes and cut them into very thin, round slices.
7. Place the round zucchini and tomato slices alternatively in each of the 3.2 in moulds. Finish with a round tomato slice in the center.
8. Recover all the leafs from the herbs and roughly hack them.
9. Put all the herbs in the warm meat gravy. Add some vinegar, butter and olive oil.
10. Put the 4 vegetable moulds on an oven plate. Salt, pepper and sprinkle with oil. Cook in the oven until the zucchinis are cooked.
11. For the presentation, place the zucchinis and tomatoes in the middle of a large, semi-concave dish.
12. Lay the different pieces of meat around it and sprinkle with the meat gravy and herbs. Bon appetit!
http://www.gourmandia.com/video-recipes-cooking-videos/Grilled-Meat-Farandoles Fri, 01 Apr 2011 09:07:31 -0700 Grilled Meat Farandoles Grilled Meat Farandoles Grilled,Meat,Farandoles,Grilled Meat,Meat Farandoles,Farandoles,Grilled Meat Farandoles,Meat Farandoles,Farandoles,Grilled Meat Farandoles,Meat Farandoles,, Grilled,Meat,Farandoles info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Peel the 2 lemons.
2. Mince the lemon peels. Blanch in cold water and drain.
3. Preserve the lemon peels in a mixture of half water, half sugar.
4. Recover the lemon juice.
5. Add 0.33 lbs. sugar. Bring to boil.
6. Add the pectin, boil again, and skim (remove the mousse).
7. Wash and prepare the strawberries. Cut them into quarters.
8. For the presentation, spread the lemon sauce over the serving dish. Place a scoop of lemon sorbet on top of it and lay the strawberries around it. Decorate with some fresh mintleafs and preserved lemon peels.
http://www.gourmandia.com/video-recipes-cooking-videos/Strawberry-Lemon-Salad Fri, 01 Apr 2011 09:07:31 -0700 Strawberry-Lemon Salad Strawberry-Lemon Salad Strawberry-Lemon,Salad,Strawberry-Lemon Salad,Salad,Strawberry-Lemon Salad,Salad,Strawberry-Lemon Salad,Salad,,Dessert,fruits,Strawberry-Lemon,Salad info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Take the fresh sardines. Chop the head off and empty them, before delicately removing their skin under cold water, taking care not to damage the fish.
2. Patiently remove the central bone, leaving the tale. Store cold until the dinner starts.
3. Prepare the tomatoes. Cut them into quarters and place them in a dish on a grill for the oven. Season with pepper, thyme, some coriander, and a drop of olive oil. Then, put it for 4 hours in the oven at 176 degrees F.
4. Quickly mince the onions.
5. Put them in a saucepan with some thyme, rough salt, pepper and a drop of olive oil. Melt the whole for 1.5 hours on the cooking stove to obtain an onion fondue.
6. Take all the fresh herbs. Wash them well. Add a tip of vinegar. Grate the garlic and break the bread. Store until serving the dish.
7. Place the tomatoes in a circle. Put the onion fondu in the middle as little dome. Take the sardines, cook them in a pan, skin-side only, just to let the heat fill the fish.
8. Add a drop of basil oil and some balsamic vinegar. Grate the parmesan cheese and sprinkle over the sardines. Place some paprika to add a certain perfume to the side of the dish.
9. Once the dish is ready, you only have to season the green salad with the herbs, olive oil, garlic, salt and pepper. Place the herbs salad aside, taking care that the bread is well covered with the garlic vinaigrette.
http://www.gourmandia.com/video-recipes-cooking-videos/sardines-a-lescabeche Fri, 01 Apr 2011 09:07:31 -0700 Sardines à l'Escabèche Sardines à l'Escabèche Sardines,a,l'Escabeche,Sardines a,a l'Escabeche,l'Escabeche,Sardines a l'Escabeche,a l'Escabeche,l'Escabeche,Sardines a l'Escabeche,a l'Escabeche,, Sardines,à,l'Escabèche info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Delicately incise the sea bream, after scaling the fish from the two sides.
2. Mince the button mushrooms and place them in the middle of the dish with some ground parsley and the minced shallots.
3. Place the sea bream on top of it. Add some olive oil, Guerande salt and a tip of thyme, finishing with some pepper.
4. Take the fevettes, which you will place all around the sea bream with the washed small fennel and green onions.
5. Eventually, you can also add some white wine, so that the fish meat is less dry.
6. Pour the Pastis over the sea bream. Then, put it for 15 minutes in the oven at 356 degrees F.
7. Remove it from the oven and place it on a serving dish. Use a spatula to withdraw the fillets and remove the tale. Place the vegetables on the fish fillets. Then, put the fish fillets as cross on top of each other, taking care not to break them.
8. Keep the dish warm, while you finish the gravy preparation with some butter.
9. Once the cooking gravy is done, add a piece of butter to emulsify the sauce. Then, pour the sauce over the serving dish. Add some herbs… and serve!
http://www.gourmandia.com/video-recipes-cooking-videos/seabream-menagere-with-pastis Fri, 01 Apr 2011 09:07:31 -0700 Seabream Menagere with Pastis Seabream Menagere with Pastis Seabream,Menagere,with,Pastis,Seabream Menagere,Menagere with,with Pastis,Pastis,Seabream Menagere with,Menagere with Pastis,with Pastis,Pastis,Seabream Menagere with Pastis,Menagere with Pastis,, fish, shellfish,seafood,Seabream,Menagere,Pastis info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. For the chard tart, first of all you have to prepare a classical creme patissiere with flour, eggs, sugar and milk. Let it cool down.
2. Prepare a cookie dough (50 percent butter), which you darken in a mold and store in the refrigerator. Then, prepare another circle with the same dough, which you will also let rest in the refrigerator. All this, 45 minutes before really starting the recipe now…
3. Blanch the chards in warm water, refresh and mince.
4. Mix with the creme patissiere, with some grapes and pine nuts.
5. Add a small drop of rum.
6. Sting the darkened dough in the mould.
7. Put the creme patissiere on the bottom, mixed with the pine nuts and grapes. Remove the cookie dough from the sides, cover and cook in the oven at 356 degrees F for 35 minutes.
8. Remove the cooking mold and sprinkle with sugar.
9. Next, place the chard tart on a serving plat and cut it.
10. Once the tart has been cut, you will see the chards, pine nuts and grapes in the inside.
http://www.gourmandia.com/video-recipes-cooking-videos/Chard-Tart Fri, 01 Apr 2011 09:07:31 -0700 Chard Tart Chard Tart Chard,Tart,Chard Tart,Tart,Chard Tart,Tart,Chard Tart,Tart,,Desserts,pastry,Chard,Tart info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Prepare a salad bed on four serving dishes.
2. Put the radish on top of it.
3. Cook the carrots, string beans and asparagus.
4. Mince the artichokes and saute in a pan with olive oil.
5. Once cooked, place the vegetables on the salad.
6. Sprinkle with some drops vinegar and grated truffle, not only on the salad, but also on the edge of each dish, so to give the dish a rather “dirty” look (as the name indicate). Do the same with the pepper, Guerande salt and oil.
http://www.gourmandia.com/video-recipes-cooking-videos/dirty-dish-from-susans-garden Fri, 01 Apr 2011 09:07:31 -0700 Dirty dish from Susan's garden Dirty dish from Susan's garden Dirty,dish,from,Susan's,garden,Dirty dish,dish from,from Susan's,Susan's garden,garden,Dirty dish from,dish from Susan's,from Susan's garden,Susan's garden,garden,Dirty dish from Susan's,dish from Susan's garden,,vegetarian Dirty,dish,from,Susan's,garden info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. For the gravy, put the lamb bones in a saucepan. Color and add the vegetables (carrots, garlic, onions, and tomatoes).
2. Deice with the wine. Add the bouquet mixed greens. Reduce 1/3 of it.
3. Strain in the Chinese.
4. Just before adding incorporate some butter to smoothen.
5. For the tapenade, hack the olives, capers, and anchovy. Put it in a mixer and add the olive oil.
6. Cook the carre d'agneau as desired for about 15 minutes.
7. Let it rest. Then, use a brush to cover it with the tapenade. Add some breadcrumbs and let it gratinate on the grill (in the oven).
8. Put it in the oven just before serving to heat strongly. Serve hot with the gravy.
http://www.gourmandia.com/video-recipes-cooking-videos/Carra-dagneau-a-la-Tapenade Fri, 01 Apr 2011 09:07:31 -0700 Carra d'agneau a la Tapenade Carra d'agneau a la Tapenade Carra,d'agneau,a,la,Tapenade,Carra d'agneau,d'agneau a,a la,la Tapenade,Tapenade,Carra d'agneau a,d'agneau a la,a la Tapenade,la Tapenade,Tapenade,Carra d'agneau a la,d'agneau a la Tapenade,, Carre,d'agneau,Tapenade info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos None http://www.gourmandia.com/video-recipes-cooking-videos/roller-rouleau Fri, 01 Apr 2011 09:07:31 -0700 Napkin folding rollern - Pliage en rouleau Napkin folding rollern - Pliage en rouleau Napkin,folding,rollern,Pliage,en,rouleau,Napkin folding,folding rollern,rollern,Pliage,Pliage en,en rouleau,rouleau,Napkin folding rollern,folding rollern,rollern Pliage,Pliage en,Pliage en rouleau,en rouleau,rouleau,Napkin folding rollern,folding rollern Pliage,, Napkin,folding,roller,Pliage,rouleau,baptism,restaurants info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos

Crepe dough:

1. Mix all the ingredients with the cold milk to obtain a smooth, liquid dough.
2. Add 3.5 oz. butter.
3. Make 8 crepes.

Souffle cream:

1. Mix the creme patissiere, the Grand Marnier and the roughly hacked peel of the preserved oranges.
2. Beat the whites to snow and slowly incorporate to the preceding mixture.
3. Butter a dish.
4. Place the souffle cream on half of the crepe.
5. Fold the other half over it, so to obtain a stuffed crepe in form of a half-circle.
6. Prepare an English cream and a 30-degree-syrop.
7. Incorporate the orange extract into the latter.
8. Put the crepes for about 5 minutes into the oven at 392 degrees F so that they will start to “grow” and pump up.
9. Once it comes out of the oven, sprinkle with powdered sugar. Serve with sauces of your choice.
http://www.gourmandia.com/video-recipes-cooking-videos/Crepe-Beaumaniere-from-Provence Fri, 01 Apr 2011 09:07:31 -0700 Crepe Beaumaniere from Provence Crepe Beaumaniere from Provence Crepe,Beaumaniere,from,Provence,Crepe Beaumaniere,Beaumaniere from,from Provence,Provence,Crepe Beaumaniere from,Beaumaniere from Provence,from Provence,Provence,Crepe Beaumaniere from Provence,Beaumaniere from Provence,, fish, shellfish,seafood, Crepe,Beaumaniere,from,Provence info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos

Syrup with spices:

1. Boil the water with sugar. Add the spices and let them infuse.
2. Lighten the potato starch with some cold water. Then, pour it into the boiling syrup.
3. Once thickened, remove it from the flame and store aside.

Cream cheese sherbet:

1. Prepare a syrup with the sugar.
2. Once it is cold, mix with the cream cheese, lemon and glucose.
3. Strain in the Chinese and put it in the ice-cream freezer. Store.

Pineapple preparation:

1. Prepare the pineapples.
2. Put 4 tbsp. sugar in a pan. Heat until obtaining a caramel.
3. Add the butter and cook the pineapples in the caramel.
4. Roast 6-7 minutes, turning them regularly.
5. Place the pineapples on the serving dishes. Pour the syrup with spices over it. Add a scoop of cream cheese sherbet and decorate with the spices.
http://www.gourmandia.com/video-recipes-cooking-videos/roasted-pineapple-with-caramel-and-cream-cheese-sherbet Fri, 01 Apr 2011 09:07:31 -0700 Roasted Pineapple with Caramel and Cream Cheese Sherbet Roasted Pineapple with Caramel and Cream Cheese Sherbet Roasted,Pineapple,with,Caramel,and,Cream,Cheese,Sherbet,Roasted Pineapple,Pineapple with,with Caramel,Caramel and,and Cream,Cream Cheese,Cheese Sherbet,Sherbet,Roasted Pineapple with,Pineapple with Caramel,with Caramel and,Caramel and Cream,and Cream Cheese,Cream Cheese Sherbet,Cheese Sherbet,Sherbet,Roasted Pineapple with Caramel,Pineapple with Caramel and,,desserts,fruits,ice-cream, Roasted,Pineapple,Caramel,Cream,Cheese,Sherbet info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Grate the green lemon peels. Recover the lemon juice. Blanch the peels.
2. Recover the juice from the mature lemons in a bowl.
3. Bring to the boil. Reduce ¼. Add the acacia honey. Reduce another ¼. Add the green lemon juice.
4. Continue the cooking until obtaining a liquorish consistency. Store cold.
5. In the meanwhile, cut the other melons in half.
6. Peel and cut into thin slices.
7. Place these slices as a flower in a concave dish.
8. Cover with the mixture, when it is cold, and sprinkle with the lemon peels.
9. Finally, add some minced mint.
http://www.gourmandia.com/video-recipes-cooking-videos/Melon-Glazed-with-Acacia-Nectar-and-Fresh-Mint Fri, 01 Apr 2011 09:07:31 -0700 Melon Glazed with Acacia Nectar and Fresh Mint Melon Glazed with Acacia Nectar and Fresh Mint Melon,Glazed,with,Acacia,Nectar,and,Fresh,Mint,Melon Glazed,Glazed with,with Acacia,Acacia Nectar,Nectar and,and Fresh,Fresh Mint,Mint,Melon Glazed with,Glazed with Acacia,with Acacia Nectar,Acacia Nectar and,Nectar and Fresh,and Fresh Mint,Fresh Mint,Mint,Melon Glazed with Acacia,Glazed with Acacia Nectar,,Dessert,fruits, Melon,Glazed,Acacia,Nectar,Fresh,Mint info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Place the salmon fillet on a plate.
2. Put the leek green, fennels and carrots on top of it.
3. Add some rough salt, sugar, dry fennel and pepper.
4. Marinate for 48 hours in the refrigerator.
5. Mince the leek white and fresh mushrooms.
6. Sweat in butter for about 5 minutes. Season. Let it cool down.
7. Remove the vegetables from the salmon fillet.
8. Then, cut it into, long, slices (layers).
9. Overlap 2,3 slices. Place the vegetables on it and roll. Close the ballotin.
10. Facultative: if you like, you can keep the leek green in order to extract some very thin thongs, which could be used as band for the small package.
11. Decorate with the fennel green and olive oil as you like it.
http://www.gourmandia.com/video-recipes-cooking-videos/marinated-salmon-ballotin-with-fennel Fri, 01 Apr 2011 09:07:31 -0700 Marinated Salmon Ballotin with Fennel Marinated Salmon Ballotin with Fennel Marinated,Salmon,Ballotin,with,Fennel,Marinated Salmon,Salmon Ballotin,Ballotin with,with Fennel,Fennel,Marinated Salmon Ballotin,Salmon Ballotin with,Ballotin with Fennel,with Fennel,Fennel,Marinated Salmon Ballotin with,Salmon Ballotin with Fennel,, fish, shellfish,seafood,Marinated,Salmon,Ballotin,Fennel info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Let your butcher prepare the meat into 8 nice escallops of about 0.4 lbs. each.
2. Mince the garlic, shallot and parsley to prepare a persillade.
3. Put the meat slices into the persillade. Roll, tie, and store in the refrigerator.
4. Peel the carrots and cucumbers. Use a peeler or similar to cut the vegetables into thin, long stripes ("tagliatelle").
5. Roast the seasoned lamb legs for about 5 minutes in the oven at 356 degrees F. Depending on your taste of cooking, leave them longer in the oven.
6. In the meanwhile, heat the butter, add the remaining persillade and the salted "tagliatelle" (vegetable stripes), just for a minute though, in order to keep their crunchy consistency.
7. Remove the lamb legs. Roll them in the breadcrumbs and color them for a minute or so in the oven.
8. Place the "tagliatelle” and the lamb leg in the middle of the serving dish. Decorate with fresh parsley.
http://www.gourmandia.com/video-recipes-cooking-videos/leg-of-lamb-in-a-crust-of-fresh-herbs Fri, 01 Apr 2011 09:07:31 -0700 Lamb Cooking Recipes on video : Leg of Lamb in a Crust of Fresh Herbs Lamb Cooking Recipes on video : Leg of Lamb in a Crust of Fresh Herbs Leg,of,Lamb,in,a,Crust,of,Fresh,Herbs,Leg of,of Lamb,Lamb in,in a,a Crust,Crust of,of Fresh,Fresh Herbs,Herbs,Leg of Lamb,of Lamb in,Lamb in a,in a Crust,a Crust of,Crust of Fresh,of Fresh Herbs,Fresh Herbs,Herbs,Leg of Lamb in,of Lamb in a,, Leg,Lamb,Crust,Fresh,Herbs info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Preheat the oven at 338 degrees F.

For the dough:

1. Mix all the ingredients listed to prepare a homogenous dough.
2. Place a tbsp. of the dough on a pastry plate. Slightly spread it out and put it in the oven.
3. The dough will spread. Let it lightly color.
4. Remove it from the oven and cover the dessert bowl with it.
5. Let it cool down.
6. In the meanwhile, prepare the strawberries. Heat some butter in a pan. Add the honey and strawberries.
7. Flambe with Grand Marnier.
8. Place a dessert bowl in the middle of the serving dish. Put some strawberries inside.
9. Sprinkle with powdered sugar. Decorate with some fresh mint leafs.
http://www.gourmandia.com/video-recipes-cooking-videos/roasted-strawberries-with-grand-marnier Fri, 01 Apr 2011 09:07:31 -0700 Roasted Strawberries with Grand Marnier Roasted Strawberries with Grand Marnier Roasted,Strawberries,with,Grand,Marnier,Roasted Strawberries,Strawberries with,with Grand,Grand Marnier,Marnier,Roasted Strawberries with,Strawberries with Grand,with Grand Marnier,Grand Marnier,Marnier,Roasted Strawberries with Grand,Strawberries with Grand Marnier,, Roasted,Strawberries,Grand,Marnier info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Mix the ingredients. Serve accompanied with an orange slice, a lemon slice and ice-cubes.
http://www.gourmandia.com/video-recipes-cooking-videos/cote-de-maille Fri, 01 Apr 2011 09:07:31 -0700 Cote de Maille Cote de Maille Cote,de,Maille,Cote de,de Maille,Maille,Cote de Maille,de Maille,Maille,Cote de Maille,de Maille,, Cote,Maille info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Preheat the oven at 392 degrees F. Sprinkle the working area as well as the 3.5 oz. cookie dough ball with flour.
2. Spread the dough, giving it the form of a round circle with a diameter of about 12 inch.
3. Put the dough carefully into the pied dish.
4. Use a fork to sting the bottom of the dough. Cut the dough that hangs over the edge.
5. Store in the refrigerator.
6. Put 3 tbsp. almond powder, 1 tbsp. Kirsch, 3 tbsp. vanilla sugar, 2 eggs and 4 tbsp. light cream into a bowl. Stir well.
7. Put 0.7 oz. butter in a pan and heat. Pour the previous mixture into the pan and mix.
8. When the oven has reached the desired temperature (after about 15-20 minutes), take the dish out of the refrigerator, spread the cherries (without seeds) and pour the mixture from the pan over it.
9. Place it directly in the oven, for about 25 minutes.
10. Take the dish out off the oven. Remove from the mould on a serving dish and serve immediately, hot. Bon appetit!
http://www.gourmandia.com/video-recipes-cooking-videos/clafoutis-with-black-cherries Fri, 01 Apr 2011 09:07:31 -0700 Clafoutis with Black Cherries Clafoutis with Black Cherries Clafoutis,with,Black,Cherries,Clafoutis with,with Black,Black Cherries,Cherries,Clafoutis with Black,with Black Cherries,Black Cherries,Cherries,Clafoutis with Black Cherries,with Black Cherries,,Desserts,pastry, Clafoutis,Black,Cherries info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Cook the lobster and decorticate it.
2. Cut the vegetables into comfortable 0.8 inch pieces. Cook.
3. Place a small salad bouquet on the side of the serving dish.
4. Mix the vegetables and place them in the middle of the dish.
5. Cut the lobster in half. Cut it in half again. Plan ½ lobster per person.
6. Add the lobster claws.
7. Mix the garnishing with the vinaigrette.
8. Pour the vinaigrette over the lobster. Then, finish decorating the dish with the lobster corselet, its feet and some coriander.
http://www.gourmandia.com/video-recipes-cooking-videos/lobster-a-la-coque-with-preserved-tomatoes-and-yellow-wine Fri, 01 Apr 2011 09:07:31 -0700 Lobster a La Coque with Preserved Tomatoes and Yellow Wine Lobster a La Coque with Preserved Tomatoes and Yellow Wine Lobster,a,La,Coque,with,Preserved,Tomatoes,and,Yellow,Wine,Lobster a,a La,La Coque,Coque with,with Preserved,Preserved Tomatoes,Tomatoes and,and Yellow,Yellow Wine,Wine,Lobster a La,a La Coque,La Coque with,Coque with Preserved,with Preserved Tomatoes,Preserved Tomatoes and,Tomatoes and Yellow,and Yellow Wine,Yellow Wine,Wine,Lobster a La Coque,a La Coque with,, Lobster,Coque,Preserved,Tomatoes,Yellow,Wine info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Prepare the eel fillets. Keep the skin and store the whole in the refrigerator.
2. Start cooking the shallots in 1.8 oz. butter.
3. Add the fishbones. Sweat for 2 minutes.
4. Deice with white wine and Vermouth. Then, bring to ebullition.
5. Put in the oven for about 20 minutes.
6. Strain in the Chinese, using wooden spoon to push strongly.
7. Strain a second time in the thin Chinese.
8. Put the sauce again in a saucepan and reduce to ¾.
9. Add the cream and continue to reduce.
10. Incorporate 3.5 oz. butter into the sauce. Adjust the seasoning and, finally, add the herbs-puree.
11. Boil water. Blanch the capucine flower leafs and the cress (taking the leafs only).
12. Prepare a puree and store aside.
13. Prepare the tomatoes and cut into quarters.
14. Put them on a salted, peppered and slightly sugared dish for 2 hours in the oven at 212 degrees F.
15. Cook the potatoes in salted water. Make a puree.
16. Add some olive oil.
17. Cook the eel, skin-side, on a plate or in a pan, as you desire. Turn it around at the very end of the cooking.
18. Put the potato puree on the serving dish. Place the eel next to it, skin-side up. Then, lay the preserved tomatoes on top of it as decoration.
http://www.gourmandia.com/video-recipes-cooking-videos/Mediterranean-eel-in-a-Cress-Sauce-with-Potato-Puree-and-Tomatoes Fri, 01 Apr 2011 09:07:31 -0700 Mediterranean eel in a Cress Sauce with Potato Puree and Tomatoes Mediterranean eel in a Cress Sauce with Potato Puree and Tomatoes Mediterranean,eel,in,a,Cress,Sauce,with,Potato,Puree,and,Tomatoes,Mediterranean eel,eel in,in a,a Cress,Cress Sauce,Sauce with,with Potato,Potato Puree,Puree and,and Tomatoes,Tomatoes,Mediterranean eel in,eel in a,in a Cress,a Cress Sauce,Cress Sauce with,Sauce with Potato,with Potato Puree,Potato Puree and,Puree and Tomatoes,and Tomatoes,Tomatoes,Mediterranean eel in a,eel in a Cress,, fish, shellfish,seafood, Mediterranean,eel,Cress,Sauce,Potato,Puree,Tomatoes info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. The bouillabaisse is a traditional fish stew from the Mediterranean.
2. Empty all the fish. Wash and rinse them. Drain.
3. Cook the garnishing in olive oil in a rondeau (a large pot with a rather thick bottom). Mince the onions and leek (white part). Add 3 garlic cloves, cut in half, and the celery.
4. Sweat the whole for 7 minutes.
5. Add the tomato concentrate. Cook for 4 minutes without coloring.
6. Add the fresh tomatoes, cut into pieces, the fish, and the remaining aromatics: thyme, laurel, fennel, Cayenne, and fresh tarragon.
7. Stir well the whole, still on the flame.
8. Moisten with 1.1 gallons salted water.
9. Once it boils, count about 10 minutes.
10. When the soup is cooked, stir for 1 minute.
11. Strain the soup for a first time in the presse-puree (potato ricer) with large wholes. Then, strain it a second time with the small wholes.
12. Filter in a very thin sieve. Press very strongly with a stick or similar to extract the entire fish juice.
13. The soup being finished, add the saffron.
14. Now, start cooking the fish that have been prepared above.
15. Cut the head from John Dory and put it in a fish fumet.
16. Then, 7 minutes later, add the other fish: gurnard, scorpion fish, tub fish, etc.
17. When the fish are almost cooked, add the devilfish (fillet).
18. Count in total about 15 minutes cooking. Then, drain the fish. Serve accompanied with the soup, thecroutons rubbed in garlic, and the rusty sauce.
http://www.gourmandia.com/video-recipes-cooking-videos/royal-bouillabaisse Fri, 01 Apr 2011 09:07:31 -0700 Royal Bouillabaisse Royal Bouillabaisse Royal,Bouillabaisse,Royal Bouillabaisse,Bouillabaisse,Royal Bouillabaisse,Bouillabaisse,Royal Bouillabaisse,Bouillabaisse,, Royal,Bouillabaisse info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Macerate the preserved fruits (cut into small cubes) in the rum.

Nougatine preparation:

1. Grill 0.66 lbs. ground almonds in the oven to give them a light coloration.
2. Cook 0.66 lbs. sugar to caramel.
3. When the caramel is ready, pour the grilled almonds inside.
4. Mix the whole so that the almonds are well covered with caramel.
5. Spread the whole as thin as possible.
6. Break the nougatine into small pieces.
7. Store in the refrigerator.

Preparation of the Italian meringue:

1. Cook the 0.27 lbs. sugar at 248 degrees F.
2. Prepare the egg whites. Add 1.4 oz. sugar at the end to bind them strongly.
3. Add the cooked sugar and stir until completely cooled down. Then, store cold.

Sauce preparation:

1. Boil the raspberries and the sugar for 2 minutes:
2. Strain in a thin sieve. Store cold.
3. Prepare the 1.1 lbs. fleurette cream to a whipped cream (without sugar).
4. Mix the cold Italian meringue with the whipped cream in an ice-cube "bain-marie".
5. Incorporate the very cold nougatine and the preserved fruits. Do not mix too long.
6. Next, fill the moulds and put the whole for 2 hours in the refrigerator.
7. Cover the serving dish with raspberry sauce. Place an iced nougat slice on it and decorate with a mint leaf and a raspberry.
http://www.gourmandia.com/video-recipes-cooking-videos/frozen-nougat-with-raspberry-sauce Fri, 01 Apr 2011 09:07:31 -0700 Frozen nougat with Raspberry Sauce Frozen nougat with Raspberry Sauce Frozen,nougat,with,Raspberry,Sauce,Frozen nougat,nougat with,with Raspberry,Raspberry Sauce,Sauce,Frozen nougat with,nougat with Raspberry,with Raspberry Sauce,Raspberry Sauce,Sauce,Frozen nougat with Raspberry,nougat with Raspberry Sauce,,Desserts,pastry, Frozen,nougat,Raspberry,Sauce info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Mix the water and milk. Add the yeast. Mix well. Then, add the olive oil and store.
2. Take the flour (type 55) and mix it with the chick-pea flour.
3. Put it in a large bowl. Add the butter and pour the liquid over it.
4. Knead for 5 minutes. Add the salt.
5. Continue to knead for another 5 minutes to finish the dough as nice, round ball.
6. Flour the dough ball a little and let it rest for 30 minutes.
7. In the meanwhile, prepare the garnishing. Put the milk in a bowl. Add the olive oil and, very slowly, the flour. Add some pepper. Stir well and store aside.
8. After 30 minutes, cut it into pieces of 0.55 lbs. each (for each fougasse). Knead again. Let these balls rest for 5 another minutes.
9. Now, spread the dough with a rolling pin on an area of 6 x 10 inch.
10. Cover with the garnishing that we have just prepared with the olive oil, flour and milk. In fact, this is what will give the creamy character to the fougasse and allows it to stay supple, unctuous and crusty on the outside.
11. Prepare the garnishing with olives, olive paste and hacked olives.
12. Do not garnish the entire surface, because you have to close the dough later on. Lightly overlap the sides and close.
13. To garnish, take the bacon dice, sprinkle with parmesan and flatten it slightly with the rolling pin.
14. Put some gruyere cheese on the fougasse with bacon dice. On the fougasse with olives, add flour to give it a rather rural, rustic look.
15. Cut it into six pieces.
16. Let them grow for 30 minutes. Then, put the whole for 20 minutes in the oven at 446 degrees F.
http://www.gourmandia.com/video-recipes-cooking-videos/fougasse Fri, 01 Apr 2011 09:07:31 -0700 Fougasse Fougasse Fougasse,Fougasse,Fougasse,Fougasse,,Appetizers, vegetarian,cereal Fougasse info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Cut the potatoes in thin slices.
2. Cover the bottom of an oven plate with these slices and add a dozen entire garlic cloves (unpeeled), some butter and olive oil. Put for some twenty minutes in the oven at 356 degrees F.

Tomato juice:

1. Pour the olive oil in a cocotte.
2. Add 4-5 crushed garlic cloves, roughly cut tarragon, fennel leafs and branches, and the round tomatoes, cut in half, facing towards the bottom of the cocotte.
3. Cover with aluminum paper, close with the lid and put the cocotte in the oven.
4. Put the small fennels into boiling, salted water.
5. Then, add the violet artichokes. Once blanched, drain the vegetables and put them for 10 minutes in the oven in a dish with cherry tomatoes. Sprinkle with olive oil.
6. Garnish the inside of the fish with parsley, thyme and tarragon. Lightly cover with basil oil. Season with salt and pepper. Sprinkle with the dried orange peel and rosemary powder. Put it for 10-12 minutes in the oven.
7. Keep the cooking juice from the fish. Add the tomato juice and filter. Then, add the dried tomatoes, olives, basil oil and fresh basil leafs.
8. Place the vegetables around the fish, cover with juice and serve hot.
http://www.gourmandia.com/video-recipes-cooking-videos/roasted-john-dory-with-vegetables Fri, 01 Apr 2011 09:07:31 -0700 Roasted John Dory with vegetables Roasted John Dory with vegetables Roasted,John,Dory,with,vegetables,Roasted John,John Dory,Dory with,with vegetables,vegetables,Roasted John Dory,John Dory with,Dory with vegetables,with vegetables,vegetables,Roasted John Dory with,John Dory with vegetables,, Roasted,John,Dory,vegetables info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Prepare the foie gras and cut it into large cubes, like for a ragout.
2. Store it in the refrigerator. Gently cook the bouillon with the Madeira and the celeriac dice. Let it simmer for about 10 minutes.
3. Season the foie gras and throw it in the bouillon.
4. Let it sizzle for 3-5 minutes.
5. Place it in a soup tureen or a concave dish with the bouillon and the celery.
6. Finally, sprinkle with the celeriac slices, which you have previously put in the frying machine, to have chips.
http://www.gourmandia.com/video-recipes-cooking-videos/foie-gras-pot-au-feu-with-celery Fri, 01 Apr 2011 09:07:31 -0700 Foie gras pot au feu with celery Foie gras pot au feu with celery Foie,gras,pot,au,feu,with,celery,Foie gras,gras pot,pot au,au feu,feu with,with celery,celery,Foie gras pot,gras pot au,pot au feu,au feu with,feu with celery,with celery,celery,Foie gras pot au,gras pot au feu,,poultry,Liver,gras,pot,pot-au-feu,celery info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Clean and wash the parsley, removing the large parts.
2. Mix the leafs with oil and a tip of salt.
3. Let it macerate for 3-4 hours. This oil can be conserved a couple of days in the cold.
4. Clean, mince and saute the mushrooms in olive oil.
5. Season and add the shallot, parsley and garlic.
6. Mix well before you saute.
7. Add the dark fond and keep it warm without cooking.
8. Spice it further with some lemon juice, if you like.
9. Season the char fillets. Then, roast them in olive oil in a Teflon pan.
10. Colour well the 2 sides.
11. Place it on a serving dish, accompanied with the mushroom ragout, some parsley oil and fried parsley…enjoy!
http://www.gourmandia.com/video-recipes-cooking-videos/char-fillet-with-mushrooms-and-parsley-oil Fri, 01 Apr 2011 09:07:31 -0700 Char fillet with mushrooms and parsley oil Char fillet with mushrooms and parsley oil Char,fillet,with,mushrooms,and,parsley,oil,Char fillet,fillet with,with mushrooms,mushrooms and,and parsley,parsley oil,oil,Char fillet with,fillet with mushrooms,with mushrooms and,mushrooms and parsley,and parsley oil,parsley oil,oil,Char fillet with mushrooms,fillet with mushrooms and,, Char,fillet,mushrooms,parsley,oil info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Boil all the hypocras ingredients (wine, sugar, cinnamon, vanilla and clove). Then, remove it from the flame and let it infuse (soak) for 1 night.
2. Prepare a caramel with 0.44 lbs. sugar. Deice with the spiced wine by filtering with a sieve. Then, reduce until it becomes thick.
3. Boil down the minced endives, without their trunks, in 1.8 oz. butter.
4. Season with salt, pepper, lemon juice and sugar.
5. Stir well and cook on full flame for 15-20 minutes.
6. The endives must be almost caramelized or preserved, respectively.
7. First season, then roast the guinea fowls in butter and oil.
8. Terminate the cooking in the oven. Sprinkle from time to time.
9. Take them out off the pan after 5-6 minutes and let them rest for 5 minutes.
10. Boil down the dark fond with the hypocras until obtaining a syrup-like consistency.
11. Place the endives on the serving dishes. Lay the guinea fowls next to them and cover with sauce.
http://www.gourmandia.com/video-recipes-cooking-videos/guinea-fowl-supreme-with-endives-and-hypocras-sauce Fri, 01 Apr 2011 09:07:31 -0700 Guinea fowl supreme with endives and hypocras sauce Guinea fowl supreme with endives and hypocras sauce Guinea-fowl,supreme,with,endives,and,hypocras,sauce,Guinea- fowl,fowl supreme,supreme with,with endives,endives and,and hypocras,hypocras sauce,sauce,Guinea- fowl supreme,fowl supreme with,supreme with endives,with endives and,endives and hypocras,and hypocras sauce,hypocras sauce,sauce,Guinea- fowl supreme with,fowl supreme with endives,,poultry,Guinea,fowl,supreme,endives,hippocras,sauce info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos

Parfait:

1. Mix the egg yolk, eggs and sugar until the mixture turns whitish.
2. Add the whipped cream. Peel and cut the rhubarb into small dice. Make a puree out of it. Add the crushed raspberries as sauce.
3. Boil down well. Let it cool down before mixing it with the remainders. Add some drops of Pastis and stir. Put it in the freezer.

Bonbon:

1. Peel the rhubarb. Cut it into dice with sides of about 0.6 in.
2. Saute them in butter in a hot pan with sugar and cinnamon. Be careful not to cook them too much, just until they are soft enough to be “broken” afterwards. Drain them in a sieve and store them aside.
3. Cut the baking paper in half by cutting the edges to have rectangles.
4. Spread the almond dough with about 0.1 in. Then, cut rectangles sized smaller than those of the baking paper. Place the almond rectangles on the paper. Lay a “stick” of sauteed rhubarb on top of it and close it by rolling the dough.
5. Then, attach the two extremes with a string to obtain a bonbon.
6. Next, put them in a hot pan with clarified butter.
7. Colour them well. Then, place them on a grill.
8. Sprinkle powdered sugar over them and slide them in the oven at 428 degrees F for 3-4 minutes pour les glacer. Cut the strings and place them on a serving dish, accompanying them with parfait or vanilla ice-cream.
http://www.gourmandia.com/video-recipes-cooking-videos/rhubarb-bonbons-with-anise-parfait Fri, 01 Apr 2011 09:07:31 -0700 Rhubarb bonbons with anise parfait Rhubarb bonbons with anise parfait Rhubarb,bonbons,with,anise,parfait,Rhubarb bonbons,bonbons with,with anise,anise parfait,parfait,Rhubarb bonbons with,bonbons with anise,with anise parfait,anise parfait,parfait,Rhubarb bonbons with anise,bonbons with anise parfait,,Desserts,pastry,ice-cream Rhubarb,bonbons,anise,parfait info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Peel the white asparagus and put them in salted water.
2. Prepare a celery puree, to which you add truffle pieces.
3. Clarify the puree with some fowl or meat fond.
4. Season with salt, pepper, and nutmeg.
5. Put the asparagus into butter, in order to obtain a nice gold-brown colour.
6. Place them on the puree, garnishing with the potatoes angels' hair and passe-pierres.
http://www.gourmandia.com/video-recipes-cooking-videos/asparagous-rissolee-with-truffle-puree Fri, 01 Apr 2011 09:07:31 -0700 Asparagous rissolee with truffle puree Asparagous rissolee with truffle puree Asparagous,rissolee,with,truffle,puree,Asparagous rissolee,rissolee with,with truffle,truffle puree,puree,Asparagous rissolee with,rissolee with truffle,with truffle puree,truffle puree,puree,Asparagous rissolee with truffle,rissolee with truffle puree,, Asparagus,rissole,truffle,puree info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Decorticate the raw prawn.
2. Cut an apple into thin lamellas. Sprinkle with sugar.
3. Colour it under the salamander (grill).
4. Brown the prawn in very hot olive oil for a few seconds.
5. Remove the prawn and place them on a dish with the glazed apple at the side.
6. Put the oil out off the pan and pour beer inside instead. Add shallots, tomatoes, chive, and towards the end fresh butter, salt and pepper.
7. Cover the prawn with sauce. Serve and enjoy!
http://www.gourmandia.com/video-recipes-cooking-videos/prawn-tales-with-beer Fri, 01 Apr 2011 09:07:31 -0700 Prawn tales with beer Prawn tales with beer Prawn,tales,with,beer,Prawn tales,tales with,with beer,beer,Prawn tales with,tales with beer,with beer,beer,Prawn tales with beer,tales with beer,, fish, shellfish,seafood,Prawn,tales,beer info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Prepare a lemon sherbet with the lemon juice, beaten egg white, syrup and the lemon pulp.
2. Put the mixture in an ice-cream freezer.
3. Prepare an almond tulip. Mix flour, sugar, and butter to obtain a smooth dough. Add the almonds and orange peel. Let it rest in the cool.
4. Preheat the oven at 392 degrees F. Pour 4 dough balls on an anti-adhesive plate. Cook for 4 minutes.
5. Supervise the cooking, because otherwise the little pieces will melt. Before these little biscuits become to crusty, take them out of the oven.
6. Let them lightly cool down. Then, remove them from the plat.
7. Cut the nectarine into lamellas and ice with sugar on the grill. Then, place a scoop of sherbet in a tulip on a concave dish. Pour Belgian juniper over it. Finish, as final touch, with a mint leaf.
http://www.gourmandia.com/video-recipes-cooking-videos/nectarines-with-lemon-and-juniper-sherbet-called-colonel Fri, 01 Apr 2011 09:07:31 -0700 Nectarines with lemon and juniper sherbet – called Colonel Nectarines with lemon and juniper sherbet – called Colonel Nectarines,with,lemon,and,juniper,sherbet,a€“,called,Colonel,Nectarines with,with lemon,lemon and,and juniper,juniper sherbet,sherbet a€“,a€“ called,called Colonel,Colonel,Nectarines with lemon,with lemon and,lemon and juniper,and juniper sherbet,juniper sherbet a€“,sherbet a€“ called,a€“ called Colonel,called Colonel,Colonel,Nectarines with lemon and,with lemon and juniper,,desserts,ice-cream Nectarines,lemon,juniper,sherbet,–,called,Colonel info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
1. Pour 1 cup of white wine and 0.42 cups water in a saucepan. Add the hacked shallots, thyme, laurel, salt and pepper. Insert the eel and let it soak for about 10 minutes.
2. Withdraw the eel and boil the rest down to half.
3. Add one spoon cream, green herbs, a drop of lemon juice and one spoon of fresh butter.
4. Replace the eel again in this newly obtained sauce and let it cool down.
http://www.gourmandia.com/video-recipes-cooking-videos/river-eel-with-green-herbs Fri, 01 Apr 2011 09:07:31 -0700 River eel with green herbs River eel with green herbs River,eel,with,green,herbs,River eel,eel with,with green,green herbs,herbs,River eel with,eel with green,with green herbs,green herbs,herbs,River eel with green,eel with green herbs,, fish, shellfish,seafood, River,eel,green,herbs info@Gourmandia.com (Gourmandia) http://www.gourmandia.com/video-recipes-cooking-videos
• Turn the artichoke hearts and cook them in white wine for about 45 minutes. Remove the foin (inedible part) and cut the hearts.
• Decorticate the crab. Cut them in portions.
• Heat them in white butter, accompanied with artichoke hearts.
• Prepare a celery puree and garnish the heated artichoke hearts with it.
• Place the crab on top of it. Finish with the white butter and horseradish.
• As garnishing, decorate with dried tomatoes and parsley.

1. Put the already prepared seafood for a few minutes into the court-bouillon with a lot of salted water, carrots, celery, onions and laurel.

Drain and season with the sauce, hacked parsley and marjoram. Serve and enjoy!

1. Start by washing the potatoes and cooking them in a saucepan with a lot of salted water.
2. Then, remove their skin. Crush them, while they are still warm.
3. Put flour, potatoes, egg yolk, parmesan, nutmeg and salt on a table. Mix quickly, ending with a nice ball.
4. Cut it into long strips, and, using your palms, make some small cylinders.
5. Cut cylinders of 0.8 in length using a knife and striate the cylinders with the backside of a fork
6. Put the gnocchi in a saucepan with boiling water and salt. Drain, once they start swimming on the water surface. Mix with pistou just before serving!

1. Cut the butter into small pieces. Mix the sugar on a table with the butter and vanilla. Add an egg, honey, salt, and the grated lemon pulp. When the mixture is homogenous, add the flour, until obtaining a dough ball. Cut the dough into three thick slices.
2. Lay the slices on a floured table and spread them out, using a rolling pin.
3. Butter the cake forms and put the dough slices inside.
4. Cook in the oven at 338 degrees F.
5. Let it cool down.
6. Put all the ingredients for the sauce into the mixer.
7. Then, reduce them and store the sauce in the cold.
8. Cut the vanilla pods and remove the grains.
9. Mix the cream cheese, eggs, vanilla pods, sugar and lemon. Then, garnish with this goat cheese cream the bottom of the doughs.
10. Sprinkle the surface with pine nuts and sugar.
11. Then, pour the prepared sauce over it and put it in the oven at 356 degrees F to end the cooking.

1. Wash the eggplants and cut them in half, following their length. Place them on a dish, which can be roasted. Wash the 2 tomatoes and peel the onion.
2. Mince the whole and sprinkle it over the eggplants.
3. Season with salt, pepper (using a pepper mill) and thyme.
4. Pour the olive oil over the eggplants. Cook in the oven at 356 degrees F for 75-90 minutes.
5. Once the eggplants are cooked, use a spoon to remove pulp from their skin. Mix the pulp with the onion and tomatoes to make a puree, by hand or using a machine.
6. Cut the eggplant skin into small dice. Incorporate them into the eggplant caviar. Adjust the seasoning and store cold.
7. For the tomato sauce preparation, put 6 tomatoes for 1 minute into boiling water and prune them. Cut them in half and remove their seeds. Put the tomatoes in a robot-coupe and let it turn for 2 minutes. Then, put it in the Chinese. Season with salt, pepper (mill) and some drops of Xeres vinegar. Store it in the cold.
8. Place the eggplant caviar as a circle in the middle of each of the four dishes. (Use a form to make perfectly round circles.) Pour the tomato sauce around it. Place the green and violet basil leafs on the caviar.

1. Boil the milk with the cinnamon.
2. Pour the egg yolk in a bowl. Add 125 g sugar. Beat until the egg yolk turn whitish.
3. Add the boiling milk.
4. Put the whole into a saucepan and cook without boiling. Stir regularly with a wooden spatula, until the cream starts to stick to the spatula. The result is the so-called English cream.
5. Put the English cream into the Chinese, to remove the cinnamon. Then, place it in the ice-cream freezer. Turbinez, puis placez la glace au conservateur a glace.

Green apple sauce preparation:

1. Cut two green apples (Granny Smith) in quarters and remove the seeds. Cook them to a compote. Put them in a cutting machine. Strain. Store it cold.
2. Put the remaining apples in a centrifuge to recover their juice, which you mix then with the compote.
3. Store the whole in the cold.
4. If the sauce should be more acidulous, add some lemon juice.

Cooking the red apples:

1. Peel the apples. Empty them and cut into quarters.
2. Saute in a pan with some butter and sugar.

Ending:

1. Pour the green apple sauce over the serving dish and put the sauteed apple quarters on it. Lay a nice scoop of ice-cream on the apples.

1. First of all, brown the carres in a pan with some butter.

Preparation of the crust:

1. Mix all the ingredients, but keep some herbs for the sauce later on. Spread the mixture over the meat. Tap with a spatula so that it sticks to the meat.
2. Heat 0.85 cups lamb fond and add the dried cepe mushrooms. Take it from the flame and let it infuse for 30 minutes. Strain the sauce to remove the cepe mushrooms. Add butter and mix.
3. Reduce about half of the lamb fond and add the herbs. Store aside.

Apple preparation (Paolo):

1. Cut the potatoes in slices of 0.1 in thickness and about 2.4 in diameter.
2. Take 4 small bowls of 2.8-3.2 in diameter. Fill them half with goose grease. Heat the bowls.
3. Make 4 piles with the potato slices and cook them in the bowls on full flame for 15 minutes.
4. When they are well coloured and crusty, take the potatoes out off the bowl. Drain on a piece of linen.
5. Heat the kidney beans in cepe mushroom butter. Put the carres again for 5 minutes in the oven at 356 degrees F. Slice them afterwards.

Presentation:

1. Make a bed of kidney beans with the cepe mushroom butter on the 4 hot serving dishes. Place the le carre d'agneau on it and pour the sauce with herbs around it.
2. Put the apples (Paolo) on the dish and garnish with a piece of chervil.

For the sauce:

1. Reduce the game fond on a very low flame, continuously adding the ingredients.
2. Let the whole reduce for 2/3 and strain it in the sieve.

Pears in red wine:

1. Gently boil all the ingredients for the preparation of the pears.
2. Peel the pears. Cut them in half, remove the core and poach them to obtain an al dente cooking. Store it warm.

Red beet:

1. Brush and wash the red beet well.
2. Simmer the beet in water with onions, celery, cloves, laurel, garlic, ginger, sugar, vinegar, black pepper and salt. The beet should be lightly crunchy.

Herbs:

1. Mix wheat, flat parsley, carrots, roquette, citronella (lemon grass), burnet, cress leaf, estragon, some drops of olive oil and balsamic vinegar. Season with salt and pepper.

1. Cooking a la nage means to poach food in a court bouillon and serving the court bouillon and the vegetables around the food as part the garniture.

The nage:

1. Do not cut the vegetables, but wash them gently. Cook with the herbs and condiments in 1.3 gallons water for 50 minutes on a small flame. Lightly salt. Strain in a sieve.

The fennel:

1. Remove the fennel leafs, peel and cut them into 0.4 in width and 1.2 in length. Poach them in the vegetable gravy with 1 star-shaped anis, some drops of Pernod, a tip of minced garlic and lemon juice. Cook it al dente.

Preparation:

1. Boil the vegetable nage and the vanilla pods. Add the citronella (lemon grass) branches without leafs and the Cayenne pepper. Pepper and salt. Cook the nage for 10 minutes on a small flame. Add the fennel, its bouillon and the prawn. Let it cook on a small flame for 30 seconds.
2. Remove the citronella branches and add the small, hard butter pieces to bind the nage.
3. Serve the preparation in a concave dish.
4. Decorate with finely cut citronella leafs and the vanilla pod.

1. Cut the foie gras slices, using a cutting machine, in order to obtain very thin slices of about 0.1 in thickness each. Store them cold on a dish that is lightly moistened with cold water.
2. Cut the chicory into chunks of about 1.2 in each.
3. Wash them well and let them dry. Saute in oil and butter for about 2 minutes on a strong flame.
4. Sprinkle with nutmeg, pepper, salt and sugar.
5. Let it lightly caramelize. Deice with Xerès vinegar.
6. Add truffles and let it macerate for another 10 seconds.
7. Place the sauteed chicory on a warm serving dish and dispose the foie gras, so that, due to the heat, the foie gras melts. Sprinkle with the mixed pepper.

Preparation of the turnip compote:

1. Stew the onion with 0.35 oz. butter. Add the turnip compote (like for the sauerkraut, if the compote is too strong, wash it a little bit).
2. Moisten with white wine and fowl bouillon. Then, cook with the juniper.
3. After 30 minutes cooking, there should only be a few spoons of liquid left. Bind with the raw potato and 1 oz. butter. Adjust the seasoning with salt and pepper.

Gigot reparation:

1. Salt and pepper the gigot and color it gently in the oven for 10 minutes.
2. Add butter and continue the cooking for 8 minutes. From time to time, sprinkle with water.
3. Put the gigot on the grill and let it rest for 10 minutes.

Gremolata preparation:

1. Put all the ingredients in a small saucepan, except the parsley. Reheat slowly.
2. Season with some salt and end by adding parsley.

Ending and presentation:

1. Cook the potatoes in salted water. Drain and butter lightly.
2. Place the turnip compote on a dish and top if with the young goat leg (the gigot de cabri), covered with gremolata.
3. Put the potatoes around the ensemble. Present this plate to your guests and cut it right in front of them. Serve a gravy bowl with the dark cabri fond with it.

Curd preparation:

1. Mix the curd with double cream. Season with salt and pepper and fill the 4 round forms.
2. Season the 4 dandelions with some vinaigrette. Pour the remaining vinaigrette over the chive and put is on the curd forms.
3. Store it cold.

Preparation of the bacon bread crust:

1. Butter a cake form and, using a brush, spread the liquid leaven over a dimension of 4.7- 1.6 in.
2. Mince the bacon slice and spread them, diagonally, on the bread crusts.
3. Cook in the oven at 428 degrees F, like for sugared biscuit.

Preparation of the onion compote:

1. Sweat the hacked onions in butter with salt and pepper. Deice with red wine vinegar and water.
2. Let it very gently cook on the flame, until the onions turn into a compote.

Reduction preparation:

1. Boil down the port wine and red wine until obtaining a syrup-like consistency.

Ending and presentation:

1. Place a small curd with chive in a concave dish.
2. Remove the circle.
3. Put a nice scoop of onion compote and a dandelion at the side.
4. Sting a bread crust in the curd and pour some drops of the reduction around it.

Waffle:

1. Prepare a potato puree (potatoes cooked with skin). Melt some butter. Mix all the ingredients to obtain semi-liquid dough.
2. Pour it in the waffle iron until you obtain a nice, colored waffle. Store aside.

Apple cake:

1. Peel and prepared the apples. Cut them into thin slices.
2. Stew the apples in butter with sugar and lemon juice until the liquid is evaporated.
3. Pour some caramel at the bottom of the forms.
4. Then, cover with the apple slices. (About 1.2 in height.)
5. Let it cook for 12 minutes at 392 degrees.
6. Remove it from the form and put it on a serving dish to let it drain before you serve it.

Ice-cream:

1. Cook the milk. Beat the yolk and sugar until they blanch. Pour the milk over the eggs and put the whole in a saucepan. Reheat on a small flame (around 190 degrees F). Stir continuously.
2. End the cooking by adding the crème fraiche.
3. Let it cool down and put it in the ice-cream-freezer with the alcohol.

Presentation:

1. Place the apple cake in the middle of the dish. Add the ice-cream and warm waffle. Decorate with a dried apple slice and pour some caramel over it. Decorate with some mint and drops of reduced apple juice.

1. Prepare the fruits so that only the supreme parts rest, that is: only the flesh.
2. Lightly shear the gilthead skin. Season with salt and pepper. Put the gilthead in a pan with olive oil.
3. The cooking of the gilthead takes about three minutes on each side.
4. Add some flower honey and lemon peel. Let it caramelize.
5. In the meanwhile, prepare the small bigarade.
6. Take a saucepan, some sugar and a tiny bit of vinegar.
7. Let it color for a while. Then, add the juice from the three citrus fruits and let it reduce on the cooking stove.
8. Use the fishbones from the royal gilthead to prepare a fish fumet.
9. Once the bigarade is reduced, add the fish fumet, the lemon peel (1 spoon) and orange peel (2 spoons), which have been caramelized in honey.
10. The royal gilthead is prepared in a pan and kept rose-colored.
11. Place some citrus fruits around the royal gilthead. Pour some bigarade over it and serve. Enjoy!

1. First of all, start by soaking the gelatin in cold water.
2. Note that you need 4 gelatin leafs for 2.1 pints liquid crème fraîche.
3. In the meanwhile, put the liquid crème fraîche with 3.5 oz. granulated sugar in a frying pan and bring it to boil.
4. The gelatin has been soaked and thus softened.
5. Once the cream starts to boil, incorporate the 4 gelatin leafs.
6. Prepare the kiwi sauce.
7. Peel them. Put them into a pan and cut them into small pieces.
8. Make a compote out of it, by adding 3.5 oz. powdered sugar and 0.42 cups water.
9. Stir carefully. Then, strain it in the Chinese.
10. Take some small moulds.
11. Fill them with the boiled cream-gelatin preparation and store it in the refrigerator for 24 hours.
12. The whole will solidify.
13. After 24 hours in the refrigerator, remove it from the moulds.
14. Add the fresh kiwi sauce and decorate with the red fruits.
15. Finalize the "panacotta" decoration with 2 verbena leafs, some rosemary or a vanilla pod.

1. Grate the peeled apple and cook it in a small pan with butter and some sugar in form of a galette. Add cane sugar on top of it.
2. Cook the foie gras in a pan with very little oil.
3. Turn it around and sprinkle with some Calvados.
4. Take the foie gras out of the pan.
5. Now, pour the dark veal fond in this same pan with Madere. Add some Calvados and reduce.
6. Place the caramelized apple rosette on the serving dish.
7. Garnish with the salad around it.
8. Then, disperse some pine nuts, olive oil as well as white balsamic vinegar.
9. Lay 2 foie gras slice on top of it and add some dark veal fond with Calvados. Serve!

1. Peel the celery and cut it into small pieces. Then, put these in a saucepan.
2. Add the garlic, shallots, some sugar, salt, pepper, lemon juice, chicken bouillon, white wine and cream. Let it simmer.
3. Prepare the garnishing for the soup.
4. Hack the chicken breast. Season with garlic, shallots, egg, coriander, allspice, salt, pepper, hacked parsley and yellow and red pepper.
5. Use this preparation to prepare the boulettes (meat balls).
6. You can cook it with the coriander leafs.
7. Simply mix the soup and add a spoon of (whipped) cream.
8. Place the small chicken boulettes in a concave dish.
9. Pour the mousse of the soup, the truffle, and, for the garnishing, some fresh parsley leafs over it.

1. Put ginger, Indian verbena, shallots and garlic in a cocotte.
2. Then, sear in sesame oil.
3. Add some allspice, some pepper grains, coriander leafs, white wine, bouillon and cover the whole with a lid. Let it slowly cook.
4. During this cooking, take the deer fillet and season it with salt and pepper.
5. Sear quickly in a pan with very hot sesame oil.
6. Continue by putting the deer fillet in a sieve to cook it in the steam of the Indian verbena.
7. Cover with a lid and let it slowly cook.
8. Then, prepare the glazed (sugarcoated) chestnuts.
9. Simply put some cane sugar in a saucepan. Add the peeled chestnuts and sprinkle with some maple syrup.
10. Wait until the chestnuts are well cooked and the liquid turns into a thick syrup.
11. Next, prepare the crêpes as accompaniment.
12. These are very simple crêpes, which you fill with blueberries that have been previously enlarged with cornstarch.
13. Place the stuffed and folded crêpes in a pan with warm butter to heat and color them.
14. Cut the meat. Then, place it on a serving dish, accompanied with the stuffed crêpe, chestnuts, a carrot with its green, some broccoli and asparagus.
15. Sprinkle the dish with the game fond sauce and red wine. Add some parsley leafs for the visual pleasure. Enjoy!

1. First of all, prepare the cream by beating the egg in a bain-marie.
2. Soak the gelatin in cold water and add it to the beaten egg.
3. Melt in the white chocolate and praline in a bain-marie. Add some rum and Cognac. Then, mix slowly with the Chantilly. Add the crushed almonds.
4. Next, fill some small bowls with this cream.
5. Cover them with cellophane (plastic foil) and store these little “mountains” in the cold.
6. Prepare the chocolate topping.
7. Mix chocolate, crème fraîche and sugar.
8. Take the mountains out of the refrigerator and place each on a round Genovese waffle.
9. Let the chocolate topping flow over it.
10. Place these little chocolate mountains on a cold serving dish and decorate with white chocolate around.
11. Now, add the 3 different sauces in a visually creative manner:
12. The English cream, the currant sauce and the mango sauce.
13. You can further add some mango slice, chocolate crisps, mint leafs as well as chocolate sauce. Be creative with the decoration - and enjoy your dessert!

1. Take a mixing bowl and mix the cooked potato, crushed garlic and egg yolk.
2. Add some salt and stir well.
3. Add the olive oil and mix well. Thus, you obtain a mayonnaise-like mixture, called aioli.
4. Once the aioli has a smooth consistency, put it in a ramekin (bowl) and add some parsley.

For the haddock and the vegetables:

1. Prepare the haddock fillets and season with some Guerande salt.
2. Place it in a pan, the vegetables around it, and cook for 10 minutes a la vapor.
3. After 10 minutes, prepare the serving dishes. Place one haddock fillet on each dish, surrounded with vegetables and decorated with some basil and parsley. Bon appetite

1. Lightly marinate the scallops in olive oil, lemon and Guerande salt for 24 hours.
2. Prepare a julienne with celery, lemon and some mayonnaise.
3. Place a circle (ring) in the middle of the dish. Lay the marinated scallops around it and sprinkle with Guerande salt and some dried lobster green powder.
4. Put some "lola rosa" in the middle and some corn salad on top of it. Season with olive oil.
5. Remove le cercle.
6. Mix some olive oil with balsamic vinegar. Stir well and pour this lightly syrup-like mixture around the serving dish.

1. Choose a beer which you like. If possible, take one that works well with heat and that is not so bitter.
2. Cut half of the onions into small dice, the other half into round slices.
3. Reduce the dice in the beer. Put the round slices into flour and fry them afterwards in very hot oil.
4. Cut the turbot into pieces and cook it. As alternative, you can also use turbot or haddock fillets.
5. Prepare the spinach. Melt some butter in a hot saucepan. Quickly put the spinach inside and a moment later back out.
6. Take the onions, which have been reduced in the beer, and cook them very slowly (without boiling) with some butter. Thus, instead of having the usual white wine sauce, you obtain a superb beer sauce accompanying your fish…
7. Place the turbot on the serving dish, accompanied with spinach. Put the sauce in a gravy bowl aside. Enjoy!

1. Separate the strawberries. Take the nicest ones aside for the garnishing. Mix the others with the fresh basil, until you obtain a nice smooth sauce. Store it aside.
2. Take the strawberries and cut them in half or into quarters.
3. Then, put these strawberry pieces into the basil sauce.
4. Place the strawberries with basil sauce in a concave, dessert or other dish, just as you like it. Bon appetite!

1. Cut the fillet into thin slices. Salt and store in the refrigerator.
2. Prepare the Carpaccio. Mix the mayonnaise, mustard, and Worcestershire sauce. Add some milk and stir well. The mixture must be very creamy.
3. Accompany the Carpaccio with rucola salad and grated parmesan cheese. Season with the same sauce as for the Carpaccio…
4. Spread the sauce over the beef slices, which have blanched in the refrigerator. Add the minced celery, parmesan (in small slices) and sprinkle with the olive oil… and voila, the Carpaccio is ready!

1. First of all, cut the foie into small lamellas to avoid it becoming hard.
2. Then, cut the onion in half and into very thin slices.
3. Put the olive oil in a pan. Add the onions, season with pepper (from a mill) and salt.
4. While the onions are cooking, mince the parsley leafs.
5. Once the onions are cooked, add the foie lamellas and a hazelnut-small size of butter.
6. Mix the whole until the foie is well cooked.
7. Add plenty of parsley and separately start to grill the "polenta". (See the recipe “polenta".)
8. When the "polenta" is hot and grilled, add it to the foie as garnishing.

1. Mix the sugar with the egg yolk using a beater. Add eggs and sugar, until you obtain a nice, unctuous cream.
2. Add the mascarpone and mix gently, with the beater.
3. The cream is ready when it is homogeneous and smooth.
4. Beat the egg whites to snow to give a certain lightness to your tiramisu. Incorporate it to the cream above. Add 1.4 tbsp. Italian Marsala wine.
5. Break the cookies in half and soak them in an Espresso coffee. Store cold.
6. Pour the cream over it and sprinkle with cocoa. On top of it you can nicely decorate with chocolate, for example a gondola.

1. First of all, cook the apples, because this takes about 45 minutes.
2. Take a bowl and put the rough salt, flour, aromatic herbs and egg whites inside.
3. Thus, you obtain salt dough.
4. Pour 1/3 of the salt dough in a dish, put the foie gras inside, and cover with the rest of the salt dough.
5. Use your hands to cover the liver entirely with salt.
6. Put in a stove at 392 degrees F for 25 minutes.
7. Take the duck stock, add some Modene vinegar, and let it reduce.
8. Take the dish out of the oven. Remove the salt crust without damaging the liver.
9. Carefully take the liver and cut it on a board.
10. Place an apple, which you have cut in half, in the middle of a serving dish. Lay a slice of foie gras at its side and pour the duck stock over it.

1. The "sofrito" is simply a compote dish of blanched tomatoes, to which you add onions, before preserving them.
2. Boil very salty water. Add pepper and laurel leafs. When it boils, insert all the gambas at the same time.
3. Boil very salty water. Add pepper and laurel leafs. When it boils, insert all the gambas at the same time.
4. Once they are rose coloured, take them out and put them in ice to stop the cooking.
5. Cut them in half and empty the non-comestible parts and the head.
6. Place six half-gambas on a serving dish, sprinkle with chive, and pepper lightly. Using a spoon, cover it with sofrito and chervil leafs.

1. The “beignet” is comparable to what is known has donut.
2. Mix all the dry ingredients, sugar, yeast, baking powder, and flour in a bowl.
3. Add the egg yolk and the entire egg. Mix the whole in order to obtain a smooth beignet dough.
4. First, soak the truffles in the beignet dough, then put them rapidly in hot frying oil, so that the chocolate does not melt and the beignets directly obtain a golden colour directly.

1. Prepare the mushrooms. Do not let them too long under water. Otherwise they will lose their taste.
2. Blanch the vegetables in salted water. They should be al dente.
3. Salt and pepper the saddle of lamb. Sear on a full flame. When the saddle is well-colored, add some butter and put it in the oven.
4. Saute the mushrooms in butter. Color them.
5. Finally, add the shallot. Then, when serving the dish, add the chive and parsley.
6. Take another pan. Prepare the vegetables in the olive oil.
7. When the saddle is cooked, take it out of the oven.
8. Cover it generously with a mixture of fresh coriander and olive oil.
9. Cut the meat and recover its juice. Deice the cooking plate.
10. Presentation: Place a bed of mushrooms in a circle in the middle of the serving dish. Cover with some sauteed vegetables. Lay the meat on top of it and sprinkle with some gravy. Serve.

1. Mince the shallots and the mushrooms. Sweat them in a hazelnut-small size butter and water them lighty.
2. Let it slowly reduce.

Cook the potatoes a la vapeur, meaning:

1. put the peeled potatoes in boiling water and cook for about 20 minutes.
2. Put the chicken breasts in a pan to give them a crusty and coloured skin. Finish it in the preheated oven at 356 degrees F for 15-20 minutes.
3. Put the mushrooms fumet in the Chinese tin-plate and add a hazelnut-small size butter.
4. Crush the potatoes with a fork and add 1.4 oz. butter and milk.
5. Cut the chicken breasts. Circle the potatoes in the middle of the serving dish. Add a tip of nutmeg and the mushroom fumet.

1. Start cooking the clams by putting them in boiling, salted water. Ocean water would be perfect. Once they start to open themselves, take them out of the water, using a slotted spoon. This is a very short cooking. Decorticate the clams. Store aside.
2. In order to prepare the brouillade, hack the truffles and break the eggs in a bowl. Mix them lightly. Add the hacked truffle, salt and pepper.
3. To make the brouillade more souple and light, prepare the egg whites to snow and incorporate them to the above. Cook the whole in a saucepan with some butter. Once the brouillade starts to boil, add the clams.
4. For the final touch, and to stay with simplicity, just add a laurel leaf and some rosemary.

1. Cut the prawn in half and drop some olive oil over them.
2. Cook the prawn one-sided in a very hot pan with very little oil.
3. Peel the apple and grate it immediately in order to avoid the oxidation. Season directly with ground cinnamon.
4. Try to be a creative architect for the presentation. Place the grated apples in a circle and then, as cathedral, the prawn. Add the cinnamon cane, some olive oil and the chive.

1. Prepare a syrup with an even quantity of water and white wine (Chateau de l'Hospitalet 95), sugar (in a relation of 30 % to the liquid), cinnamon canes and cloves.
2. Peel the pears. Then, poach them when the syrup starts to boil.
3. Let them completely cool in the syrup. This takes about 12 minutes.
4. Take a scoop vanilla ice-cream, cut the pears, decorate with cinnamon and syrup and finish the beauty by turning once the pepper mill.

1. Season the duck fillets and cook them in their skin with some peanut oil.
2. In order to prepare the lemon julienne, start by peeling the lemons. Mince the peeled skin and boil it in water. After the boiling, drain the peeled skin and put them again to cook in the water, adding some sugar and salt.
3. Cook the endives in a pan with some butter and sugar to caramelize. Season according to your taste.
4. To prepare the sauce, start by removing the grease left by the duck fillets. Add, in the same pan, some water and duck gravy. Then, insert the Arabica coffee beans, a spoon of lemon juice and some butter.
5. Drain the sauce after the cooking.
6. For the ending, place the endives on a serving dish. Remove the skin from the duck fillets and, finally, cut these sufficiently thick, before placing them on the same dish. Add the lemon julienne and the Arabica coffee sauce.

1. Eliminate the stems and pistils of 30 flowers. Then, wash them, dry and drain.
2. Soak the remaining 6 flowers in boiling water for 30 seconds. Afterwards, refresh them in water with ice cubes.
3. Mix the cheese and the marjoram. Fill the 30 flowers with this mixture.
4. Put each flower into milk, then flour. Cook in the heated oil for 1 minute, maximum.
5. Serve by placing 5 fried flowers on each boiled flower. Add the salted tomatoes.

1. To prepare the sauce, start by cutting the beef bones in pieces and grill them in the oven at 392 degrees F for about 1 hour.
2. Then, put the bones, freed from the grease, in a steel pot with carrots, celery, onion, tomatoes, laurel and 0.5 gallons wine.
3. Bring it to boil. Let it boil on a small flame and reduce to ¾, eliminating from time to time the grease and other impurity on the surface.
4. In the meanwhile, boil the shallot with 1.76 oz. butter and sugar. When the sauce starts to caramelize, add the remaining wine and boil lightly, until the wine is completely evaporated. Add the previous reduction and boil for about 5 minutes, adding a pinch of salt.
5. Remove the sauce from the flame. Add the remaining cold butter, cut in small pieces, and mix with a beater. In the end, strain the sauce.
6. Salt and saute the medallions in a pan, in the beginning on a strong, then on a small flame for about 8-10 minutes.
7. At the same time, saute the spinach in a pan with butter. Cut the medallions vertically in slices of about 0.2 in thickness.
8. Place the spinach in the middle of the serving dish. Lay the medallion slices around it, and, finally, add the wine sauce on the border you just created.

1. Spread the puff pastry until obtaining a thickness of about 0.1 in. Sting it with a fork, to avoid that it grows and swells during the cooking.
2. Before it is cooked, sprinkle some vanilla sugar over it. Keep about 0.7-1 oz. vanilla sugar for later on in the recipe. Continue the cooking when the sugar starts to caramelize.
3. Let the dough cool down before cutting 18 discs with 4 in diameter.
4. Spread the discs on a board. Put the raspberries as crown on the outer edge of 12 discs. In the middle, put the crème patissiere.
5. Put two discs, with the raspberries and the cream, on top of each other. Add an empty disc on top of them, to obtain six puff pastries.
6. Place them on a tray and put it for 3 minutes in the oven. Remove from the oven and sprinkle with the remaining vanilla sugar.
7. Take six lukewarm dishes. Pour one spoon of the cold raspberry sauce on the right, about the same size as the puff pastry.
8. Take some yoghurt and put it in a paper cone, of which you cut off the tip beforehand. Then, pour the yoghurt over the raspberry sauce, forming a spiral.
9. Then, using a small knife, trace 8 lines from the edge to the center and from the center to the edge, so that you obtain 8 triangles. The decoration should resemble a spider web. Put the puff pastry on the right side of the dish. Serve it!

1. Peel the potatoes and cut them into round slices. Do the same with the onions.
2. Put the whole on a plate for the oven. Salt and pepper.
3. You can add some garlic cloves en chemise, meaning: unpeeled. Sting the lamb leg with 3 garlic cloves cut in half, by putting them underneath the skin at three different places.
4. Put the lamb leg on top of the potato bed and pour 2 tbsp. olive oil over it.
5. Place in the oven for 30-40 minutes at 356 degrees F, depending on how you prefer your cooking.
6. Turn the lamb legs from time to time and sprinkling with water.

1. Finely cut the vegetables. Boil salted water and prepare a vegetable stock (a vegetable fond).
2. Put the mask from the calf head into this fond to cook. The sweetbread must cook for about 12-15 minutes. The brains are only poached, where as the mask and the tongue must cook 2-3 hours in the bouillon.
3. Remove the vegetables from the water after 25 minutes cooking and cut them into nice slices. The vegetables should not be too tender, but lightly al dente.
4. Prepare the vinaigrette. Mix the Champagne vinegar with some calf stock, olive oil, thistle oil and the capers. Salt and pepper.
5. Then, add the tomatoes finely hacked, chive and chervil. The vegetables prepared must marinade in this vinaigrette. The sweetbread has thus cooked 12 minutes; the tongue and the mask about 2 hours.
6. Cut the whole into small, fine slices. Soak the sweetbread in bread crumps and boil in butter. Soak the brains in an egg and saute in a pan.
7. The other parts of the calf head, the tongue, the mask pieces, and the cheeks, will be reheated in the bouillon.
8. Prepare a decorative salad. Add the vegetables, the sweetbread, the pieces of the mask, and the tongue. Sprinkle the whole with the radish cut into thin, long lamellas (like matches).
9. To end, place majestically, as it is your habit, the caper vinaigrette on the dish.

Please note that you can begin the recipe preparation 2-3 days in advance.

1. Take the roe deer back fillets. Remove the back tendons. They will be used for the sauce later on. Cut the meat into medallions.
2. Tie the medallions with a kitchen string so that they keep a nice form. Count about 3 roe deer medallions per person. Salt and pepper the two sides.
3. Sear each side for about 2 minutes. Then, take them out off the pan, where you put the already prepared tendons.
4. Add the vegetables as well as the herbs. The whole has to be very well seared for about 10 minutes until you obtain a nice colour. Then, sprinkle the red wine over it.
5. Reduce the red wine and add the roe deer fond, which has been refined with the roe deer bone. Thus, you can prepare it 2-3 days in advance. (See above.)
6. Add the crème fraiche (heavy cream) and let it simmer in the pan for about 10 minutes. While the sauce cooks calmly, take a frying pan and put the green pepper inside. Then, pour the roe deer sauce over the green pepper, using a sieve. Let it encore reduce until it seems good for you.
7. Cut the red cabbage into very thin slices. Next, lay it in a marinade of red wine and apple juice. Add thyme, laurel, spices, port-wine, and sugar – a very popular mixture.
8. After all this has been marinated well, cook for 2-3 hours. The cabbage will caramelize with the sugar and turn tender afterwards.
9. For the garnishing, you need celery puree. Peel the root and cut it into dice. Finally, cook it a mix of milk and creme fraiche (same proportions each), until it is very, very tender. Put the whole in a mixer and add some butter to this puree. Salt and pepper.
10. Put butter in a pan and add the hacked mushrooms, the chanterelles as well as the cepe mushroom heads. At the end of the cooking, add salt and chervil.
11. Place a cepe mushroom head on top of each medallion. Sprinkle with bread crumps and put it in the oven at 302 degrees F for 6-7 minutes.
12. Place the red cabbage, then the chanterelles and the celery puree on a serving dish. Withdraw the medallions from the oven and put them on the serving dish. Add the broccoli pieces, the sauted carrots, and, to finish, pour the sauce over it.

1. This is a quite fast recipe, which requires however some attention, taking into account that you use very delicate products such as caviar and sturgeon.
2. Start by cutting the sturgeon into very thin escallops.
3. Then, put it into olive oil and lemon, prepared beforehand, with salt and pepper.
4. Let it marinate for a few minutes.
5. In the meantime, delicately prepare the mix of caviar and cream. Be careful to not break the caviar.
6. Next, put the cream and the caviar on the dish, progressively incorporating the two in order to prepare a nice decoration.
7. As final touch, add the some aneth and the cherry tomatoes. Now, you're ready to serve !

1. Take the potatoes, peel and cut them into round slices. Above all, do not wash them so that the potatoes can stick to each other. Add some pepper from the mill.
2. Add some molten butter and mix, so that the rondelles are well rubbed with butter. Put them in the oven at 356 degrees F for about 10 minutes.
3. Cook the gourmand peas in salted, boiling water. Once the gourmand peas are cooked, take them out and cool them immediately in ice-water. This will retain their green colour.
4. Remove the peduncle and the heart of the tomatoes with a spoon. Brush and wash the shiitake mushrooms. Then, remove their tales.
5. Cut them into thin lamellas. Sear the mushrooms so that they lose their remaining liquid.
6. Take the tomatoes, season the inside and stuff with mushrooms.
7. Prepare 2 portions of gourmand peas, which you will use later one for the garnishing, with the tomatoes and the potatoes.
8. When all the garnishing is ready, start a fast cooking of the beef fillet and the sauce.
9. Sear the fillets on each side. Place them on a plate and continue the cooking according to your taste.
10. Put the beef fillet in the oven and, in the meanwhile, prepare the morel sauce.
11. Take the morel mushrooms, put them in a pan and add cream to the sauce.
12. Gently boil the cream. The sauce being basically finished, take the tomatoes as well as the gourmand peas and heat them in the oven at 320 degrees F for 4 minutes.
13. Once the cream becomes unctuous, add the butter and move the pan with your hand in order to finish your sauce well.
14. Add some pepper, and voilà, you're ready to serve!

1. First of all, prepare the curly endive as well as the vinaigrette with the Xeres vinegar and peanut oil. Stir well and place the salad with the vinaigrette on the serving dish for the omelet later on.
2. Put the breadcrumbs into garlic to flavor them.
3. Break the eggs in a mixing bowl. 4 eggs are absolutely sufficient for one person.
4. Add the truffle skin and some salt.
5. Lightly beet the eggs, so that the preparation becomes mossy (foamy).
6. Heat the pan with some oil and some butter. Let it color. The omelet cooking must be very fast.
7. The chef's trick: Hit the pan lightly with you palm of your hand, thus, the omelet will not stick to the pan.
8. Place the truffle on the omelet and serve!

1. First of all, prepare the apple compote with honey and cinnamon.
2. Cut 4 apple forms in the dough.
3. Cut the green apples first in half, then into slices and lay them on a thin layer puff pastry.
4. Place the whole on an oven plate and put it in the oven.
5. When it is cooked, heat the Calvados and pour it over the tart, which has been previously decorated with a small scoop red apple. Then, flambe…and enjoy!

1. Here is a typical French cocktail from the Normandy, a region that is above all known for its apples.
2. Mix the four ingredients, shake well with some ice-cubes, and decorate accordingly with apples and cherries (for the color of the grenadine juice).

1. Start by preparing the mackerel fillets. Remove the remaining fish bones and put the mackerels aside, ready to cook.
2. Next, prepart the nage, meaning the bouillon, which serves to poach the mackerels later on.
3. Peel the onions and carrots.
4. Melt some butter. Incorporate the onions and carrots.
5. Add some salt.
6. After about 2-3 minutes, incorporate the white wine. Let it cook for a few minutes.
7. Then, add the water (1 pint) and cook for 10-15 minutes.
8. In the meanwhile, put the mackerels in an oven-plate with butter.
9. If the mackerels are too large, cut them in half. Salt and pepper. Put it in the oven.
10. Pour the hot nage over it. Wait until it lightly starts to boil. Then, pour the cider vinegar over it and let it infuse. Let it cook for another 2-3 minutes.
11. Decorate with some dill. Serve lukewarm, according to your taste.

1. Peel the potatoes and cut them into long, thin stripes.
2. The marrow, which has been taken from the bone, must be placed in water for about 15 minutes to remove the remaining blood. Boil. Drain.
3. The grated potato must be cooked and seasoned in a Teflon pan with some oil. Then, once it is gold-colored, place it on absorbing paper to absorb the grease.
4. Start to cook the beef fillet. In the meanwhile, mince the shallots.
5. Remove the meat from the pan and prepare the gravy by using all the waste-parts from the beef. Saute with some shallots.
6. Once burnished, add some white wine, a glass of water and let it simmer for about 5 minutes.
7. Now, remove the crust from the reblochon cheese and cut it into cubes. Do the same with the marrow.
8. Place the cheese and the marrow on the beef fillet.
9. Then, put the whole in the oven for 5 minutes.
10. Strain the gravy and add a pinch of salt.
11. When the cheese melts on the meat, add the thin, long potato stripes and serve the gravy in a separate bowl aside.

1. Fill the sea bream with the herbs (thyme, rosemary, fennel and parsley).
2. Do not add salt and pepper. The herbs will give sufficient taste and flavor.
3. Mix the salt with the egg whites and pepper until obtaining a homogenous and humid mixture.
4. Cover the bottom of an oven plate with salt.
5. Place the sea bream on this salt-bed, skin-side facing up and therefore enabling a perfectly homogenous cooking of the fillets.
6. Cover entirely with the remaining salt.
7. Put it for 25 minutes in the oven at 482 degrees F.
8. When taking it out of the oven, let it still rest for another 5 minutes in the salt.
9. Present the sea bream with salt crust to your guests.
10. Break the salt crust, but be careful because it is usually quite hard. Take the sea bream out and serve!
11. Place a sea bream fillet on each serving dish and pour the Sechuan pepper sauce (a mixture of liquid cream and pepper grains) over it. Bon appetit!

1. Tie the shank with a string before braising it. Color the vegetable mirepoix in some butter and oil. Then, color the jarret. Moisten with a little of veal fond and a little of fond blanc. Cook at 212 degrees F for 4 hours, without ebullition.
2. To give it a lightly crispy outside, put it for about 15 minutes on the grill, covering the meat with the butter-garlic-parsley-mix.
3. Saute the accompanying vegetables (carrots, turnips, asparagus) in butter.
4. Prepare some mini offal brochettes and prepare them in a pan.

Presentation

1. Place the vegetables and the shank (accompanied with the marrow bone if you like) on the serving dish. Add the minis brochettes and decorate with rosemary branches. Finally, sprinkle with the reduced braisage gravy and serve.

1. Melt the chocolate and butter.
2. Mix the sugar, eggs and flour. Add the molten chocolate
3. Take some moulds (round, 2.4 in height, 2.4 in diameter), butter them and fill to ¾ with the mixture.
4. Bake for 7 minutes at 158 degrees F.
5. When coming out of the oven, lightly sprinkle the cookies with cocoa and some powdered sugar.
6. Decorate a serving dish with molten chocolate.
7. Place the cookies on the dish, accompanied with a nice scoop of vanilla ice-cream. Bon appetit!

Preparing the croustillants:

1. Grate the potatoes. Place a thin layer of potatoes in a circle on an anti-adhesive plate.
2. Cover the croustillants with 50 g melted butter and season them.
3. Next, cook them at 180 degrees for 10 minutes.

Preparing the fresh tomato emulsion:

1. Mix the tomatoes and put the pulp in the Chinese tin-plate.
2. Boil the pulp in a Russian (a saucepan made of copper).
3. Add 80 g butter, blend with the beater. Season and store the sauce warm.
4. Sear the fish fillets in a hot pan with olive oil.

Dish presentation:

1. Dispose a red mullet fillet in the middle of the serving dish. Put a potato croustillant on top of it.
2. Follow the same procedure with the bass. Cover one fillet with the fresh tomato emulsion.

1. Peel the eggplants, cut them into round slices of about 0.2 in thickness. Salt.
2. Let them soak for one hour.
3. Afterwards, drain and fry them in pan wiht olive oil.
4. Brown each side. Then, drain them on absorbing paper.
5. Boil and peel the tomatoes. Withdraw the seeds before cutting them in dice.
6. Afterwards, cook them with olive oil and season.
7. Prepare and cut the gilthead fillets into pieces. Salt, pepper.
8. Butter 4 small Pyrex molds and place one slice eggplant, the gilthead pieces, another eggplant slice, more gilthead pieces, a spoon tomato dice, some basil and, finally, another eggplant slice to terminate. If the eggplant slices are smaller than the mold, take more slices to fill it sufficiently.
9. Boil the hacked shallots in butter. Moisten with white wine. Reduce half of it. Add the crème fraiche. Boil for 2 minutes and put it in the mixer.
10. Add some tomato dice and basil.
11. Then, cook the charlotte for 15 minutes at 428 degrees F in a bain-marie, covered with aluminium paper. Or, as alternative, wrap each mold with foil and cook it in the microwave for 4-5 minutes.
12. Remove each charlotte from the mold and place them on a serving dish. Cover with sauce, decorate the tomatoes and a basil leaf, and serve!

This recipe can also be done with another fish fillet. Try it!

1. Clarify the eggs, meaning: separate the egg white and yolk.
2. Add a tbsp. sugar on each egg, then the sambucca.
3. Heat a saucepan with boiling water and cook the sabayon in the bain-marie.
4. In the meantime, beat the egg yolk. Take the fruits that you have chosen, wash them in cold water and prepare them. Once they are cut, you can start to place them on the dish.
5. Take some sabayon and put it in the middle of the dish.
6. Next, gratinate your dish under the salamander. If you do not possess one, gratinate in the oven, but be careful, because the cooking is very fast.
7. Place the fruits on the sabayon. Put the gratin on the fruits. Once the dish is ready, put it again under the salamander or in the oven for 1-2 minutes, in order to gratinate. Once the dish is well gratinated, remove it.

If you want to amaze your guests, heat the alcohol and flambe in front of your guests!

1. Pibale in the French word for elvers, also called baby eel. Pibales are a very popular delicacy. Boil down the balsamic vinegar until you obtain an almost syrup-like status.
2. Pick out the pibales in a sieve to eliminate the plant louses.
3. Put the pibales in a pan with very hot oil. Add a hazelnut-small scoop of butter, and the minced garlic and parsley.
4. Adjust the seasoning.

1. Start by preparing the crayfish. Cook in a court-bouillon with the inredients for about 3 minutes.
2. Remove from the court-bouillon and decorticate them.
3. Parallel to this, cook the butterbeans with a bouquet mixed greens for 45 minutes.
4. Drain. Season with mayonnaise, shallots and hacked chive.
5. Put a round tomato slice in the middle of the serving dish and the butterbeans on top of it.
6. Place one crayfish on top of the butterbeans. Pour the sauce with the crayfish tales around it.
7. At the very end, put the prawn tales in a pan with olive oil. Heat strongly. Place them on the serving dish and sprinkle with pine nuts. Serve warm.

Preparation:

1. Cook the onions in the oven for about 45 minutes on a bed of salt. Remove the top (cap) of the onion and empty the onion using a spoon.
2. Roughly hack the onion. Cook it with coriander and cream. Salt and pepper.
3. Add, just before serving, the foie gras leftovers and parsley. Salt and pepper.

Xeres sauce preparation:

1. Reduce a little bit of the Xeres vinegar and add the dark fond. Season with salt and Cayenne pepper. Incorporate the butter and some drops of vinegar, just before serving

Vinaigrette preparation:

1. Mix all the ingredients and adjust the seasoning, if necessary.

Ending and presentation:

1. Reheat the emptied onions in the oven. Fill them with the onion cream.
2. Put 2 foie gras dice on top of each onion with some vinegar.
3. Garnish with a dried, round onion slice, the top (cap) of the onion and 2 pieces of chive.
4. Place these onions on some round napkin holders or other small round device, so that they stay in equilibrium.