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.

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.

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.

1. Prepare the peeling of the peaches by putting them into boiling water. Then, prepare an English cream and store it in the refrigerator.
2. Take the peaches out of the water, refresh, and peel them.
3. Prepare a syrop (1.1 lbs sugar, 1.1 lbs. water).
4. Soak the peaches inside, adding 1 tsp. Kirsch.
5. Cook for 15 minutes. Then, remove the peach core and replace it with the almond paste. Reconstitue the peach.
6. Take the filo dough. Butter and wrap the peach.
7. Put it into a previously buttered dish. Add some powdered sugar and vanilla powder.
8. Heat for 2 minutes, decorate with the English cream…and serve!

1. Boil the milk with the vanilla pod (cut in half, following its length, and emptied with a spoon).
2. First, addd the sugar, then the peeled and hacked ginger.
3. Let it infuse. Slowly heat it until it is lukewarm.
4. Then, filter in the Chinese.
5. Add the egg yolks, cream and minced basil leafs.
6. Cook 50-60 minutes in a plate in the oven at about 212 degrees F.
7. Let it cool down.
8. When serving, sprinkle with brown sugar and brulee (burn) the top of the cream, in order to caramelize the sugar. Serve directly!

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.

1. Prepare the sea bream fillets. Cut them into three parts.
2. Peel the onions and clean the peppers.
3. Prepare the fennel and cut them en juliennes.

Cooking:

1. Heat a tbsp. olive oil in a sauteing pan. Cook the onions and fennel on a small flame.
2. After a few minutes, add the pepper. Season with salt and pepper.
3. Let it cook until the vegetables are tender. Then, add 1.4 tbsp. Xeres vinegar.
4. Cook the sea breams in olive oil. Season.
5. Prepare a vinaigrette with the remaining vinegar and oil.

Presentation:

1. Prepare a mesclun bed on each serving dish. Season with vinaigrette and place the sea bream fillets on top of it. Put the pepper (a la julienne) on top of it.

1. Cut salmon and eel fillets into slices.
2. Prepare the marinade with lemon juice, salt, pepper and olive oil in a bowl.
3. Spread the fish slices.
4. Season with salt, pepper, lemon juice and olive oil.
5. Let them marinade for a few minutes.
6. Mince the basil, chive and tarragon.
7. Place the eel and salmon on the serving dishes. Let the slices overlap. Play with the different colors.
8. Sprinkle with fine herbs…and serve directly!

1. Prepare the cherries.
2. Cut the gingerbread into small dice.
3. Melt butter in a large pan. Add some sugar. Heat until obtaining a caramel.
4. Put the cherries into the pan. Cook for 5-6 minutes, stirring constantly.
5. Once the cooking juice is lightly reduced, add the gingerbread. Continue to cook another 5-6 minutes in order to obtain a cherry-compote. The gingerbread will bind the whole.
6. Place the cherry-compote on each serving dish. Put a scoop ice-cream on top of it and decorate with some mint leafs.
7. Serve accompanied with some sugared biscuits, almond cookies, or similar.

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.

1. Prepare the turbot fillets. Cut into portions of about 0.4 lbs. per person.
2. Store cold.
3. Prepare the basil oil by mixing all the ingredients. In the end, add some lukewarm water.
4. This oil can be preserved for at least ten days in a bottle or in the refrigerator.
5. Cut the parmesan cheese into thin slices.
6. Peel the artichokes. Remove the first leafs to give it a nice, round form. Cut the tale about 1.2 inches short. Then, using a sharp knife, cut the artichoke all around. Only keep the heart.
7. Use a spoon remove the fuzzy part of the core. Put the artichoke hearts into lightly lemoned water.
8. Then, cut them into quarters, before storing them in water.
9. Just before serving, heat them in a pan with 2 tbsp. olive oil. Grill the artichoke hearts. Salt and pepper. Cook, stirring regularly, for 6-8 minutes.
10. In the meanwhile, put the turbot fillets in a pan with olive oil. Season. This should take about 3-4 minutes per side.
11. Place the artichokes on the serving dishes. Sprinkle with basil oil. Put the turbot fillets in the middle of the dish. Add the parmesan and preserved tomato slices.
12. Decorate with some basil leafs, and, finally, sprinkle with some high-quality sea salt grain.

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.

1. Start by preparing the chicken supremes.
2. Use a small knife to cut 5 or 6 slits into the meat. Put the small anchovy pieces inside.
3. Peel the carrot and onion. Cut into small, round slices.
4. Color the supremes in a cocotte with 1 oz. butter.
5. Then, add the carrot and onion pieces, 2 spoons fowl fond, and 2 dippers cream. Let it cook on a middle flame for about 15 minutes. Store warm.
6. Add the rosemary into the sauce and reduce until obtaining a smooth, onctuous consistency.
7. Strain in the Chinese. Salt, pepper and season according to your taste.

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.

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.

Eggplant caviar preparation:

1. Cut the extremes of the eggplant.
2. Wrap them in aluminium paper. Then, cook in the hot oven for about 30 minutes.
3. Afterwards, cut the eggplants in half. Use a spoon to easily remove their inside. If it is too difficult, it is a sign that the eggplants are not sufficiently cooked.
4. Finish the eggplant puree in a pan with olive oil.
5. Store aside.
6. Cut very eggplants into very thin, round slices.
7. Flour them and cook in olive oil, so that they become very crusty.
8. Cut the red pepper into small dice.
9. Saute in a saucepan with olive oil.
10. Once the color turns orange, add the cream and let it cook.
11. Srain in the Chinese.
12. Place three small amounts of eggplant caviar on each serving dish. Lay the fried round eggplant slices on top of it, followed by the caviar, round eggplant slice, caviar, …
13. Pour the red pepper cream all over the dish.

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.

Preparation of the truffle sauce:

1. Mince the shallots. Sweat in olive oil. Then, add the pigskin, moisten with port wine and reduce until dry.
2. Moisten with the bordelaise, then with the fond blanc.
3. Let it reduce until obtaining the desired thickness.
4. Grate the black truffles directly into it and adjust the seasoning.

Truffle preparation:

1. Spread the dough very thin, about 0.1-0.3 in.
2. Cut 10 round circles, each with about 4.7 in diameter.
3. Grate the black truffle, using a pepper mill (or similar) in the center of each disc.
4. Place a white 1 oz. truffle on top of it.
5. Lay a thin slice of smoked porc breast around it.
6. Place 0.35 oz. foie gras on the truffle.
7. Season with large salt and pepper.
8. Fold the edges of the dough over the truffle and close it in order to have a round dough ball.
9. Turn the ball around, so to have the folding below.
10. Use a brush to cover the ball with egg yolk.
11. Let it rest for 1 hour in a cold place on sulfuric paper.

Just before serving:

1. Cook the truffles in their crust at 428 degrees F in the oven for about 10 minutes.
2. Pour the truffle sauce over the serving dish and place the truffle ball on top of it. Serve the remaining sauce in a gravy bowl.

1. Clean and prepare the cepe mushrooms. Cut them into thin slices.
2. Clean and cut the asparagous, keeping the top (about one inch) for the decoration.
3. Cook the cepe mushrooms in a pan with the remaining asparagous.
4. Peel and mince the onions. Then, brown them.
5. Put the cepe mushrooms in a pan.
6. Cut the foie gras into ten pieces.

Ravioli preparation:

1. Spread the dough as thin as possible.
2. Cut round pieces of about 4 inches each.
3. Place a tbsp. of the cepe mushroom, onion, asparagous mixture on each piece.
4. Put a piece of foie gras (previously seasoned) on top of it.
5. Use a small paintbrush to cover the edge of each piece egg yolk.
6. Fold the dough in order to form a half moon.

Alba sauce:

1. Put the alba cream in a sauce pan. Add the creme fraiche.
2. Boil and reduce for a while (about 5 minutes).
3. Adjust the seasoning.
4. When ready to serve, cook the ravioli for about 7 minutes in salty, boiling water.
5. Drain and place on the serving dish.
6. Pour 0.42 cups sauce over the ravioli.
7. Use a peppermill (or similar) to grate the truffles and sprinkle them over the ravioli.

Waffle dough:

1. Keep some sugar. Blanch the yolks with sugar. Add half of the milk, baking soda, molten butter, and a pinch of salt. Mix well and add the remaining milk.
2. Beat the egg whites to snow. Add the remaining sugar. Then, delicately incorporate the whole to the previous mixture.

Chocolate sorbet:

1. Boil water and sugar. Add the cocoa and chocolate.
2. Let it infuse at the side of the stove. Mix before serving.

Light cream:

1. Prepare the cream very lightly. Add the sugar and vanilla grains.

Apples:

1. Peel the apples and cut them into quarters.
2. Put them in a pan with butter and sugar. Deice with Calvados and add some water.

Chestnut syrup:

1. Boil the water and add the sugar.
2. Wash and cut the chestnuts in half. Cook them in the syrup.
3. Once cooked, let them rest for a while before decorticating.
4. Then, put the whole back into the syrup and slowly preserve it.
5. Finally, cook the waffles. Place them on a serving dish each. Cover with chestnut syrup. Pour the whipped cream over it and accompany with the apples and chocolate sorbet. Bon appetit!

1. Cut the baguette into round slices, lightly slanted.
2. Toast in the oven on one side only. Now you have the so-called French croutons, that is toasted, crusty bread.
3. Cut the truffles into very thin, round slices.
4. Place two croutons par personne on each serving dish.
5. Pour a drop olive oil over it.
6. Take a small truffle slice and lay it on each crouton.
7. Pour another drop of olive oil over it. Then, season with a pinch of rough Guerande salt and pepper.

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.

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!

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.

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.

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!

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.

1. Take a young pigeon and remove the skin and grease.
2. Season the fillets with salt, pepper, thyme, lemon and some savory pieces.
3. Take a small slice raw foie gras (about 0.7 oz.).
4. Season with salt and pepper.
5. Wrap the fillet in foil and strongly close them with a string.
6. Cook these little packages for 12-13 minutes into hot water (194 degree F).
7. To accompany, crush the peas, add some cream and thus obtain a puree.
8. Cut the young pigeon into 3-4 pieces. Remove the foil.
9. When ready to serve, place the pea puree in the middle of the dish. Add the pigeon pieces and pour the pigeon gravy over it.

1. Put the red fruits for about 30 minutes in the bain-marie, covered.
2. Strain in in the Chinese afterwards.
3. Freeze this sauce for 24 hours.
4. Fill 4 dessert bowls with this mixture.
5. Add some sweetened whipped cream and fresh red fruits on top of it. Finish with some hacked pistachios.

1. Prepare the prawn.
2. Cut into thin slices.
3. Season with lemon juice, pepper and salt.
4. Spread the caviar on top of them.
5. Then, sprinkle with the hacked green onion.
6. Season with parsley oil.

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!

1. Soak the pieces of crepine in cold water.
2. Prepare the young guinea-fowl supremes without damaging the skin. Recover the meat from the legs (without neither skin nor nerves) and hack it. Store about 1.8 oz of it aside for the stuffing.
3. Take the foie gras from the young guinea-fowls and cut them into cubes of about 0.4 in.
4. Remove the leafs from the cabbage. Eliminate the yellow leafs and those that are too green. Only keep the green, tender leafs. Blanch them for 5 minutes in salty water, to which you add a pinch of baking soda.
5. Drain, put them in cold water, and drain again.
6. Prepare the stuffing. Take about 2.8 oz. blanched cabbage leafs well drained and cut them into squares of 0.4 in. Add 1.8 oz. of the hacked meat from the legs and the foie gras. Season with salt and pepper. Mix well.
7. Put a well wrung square of crepine on a board. Put a young guinea-fowl supreme in the middle of it, skin side down. Cover with 1/6 stuffing and close it well, so that the package is closed between 2 thick crepine layers. Cut the excess crepine. Cover 6 portions with foil and store them in the refrigerator.
8. Peel the carrots and turnips. Make small balls, using a melon baler or similar, of about 0.2 in.
9. Cook them in boiling, salty water with a pinch of baking soda. Then, drain them.
10. Remove the middle, hard vein from the blanched cabbage leafs and cut them into 3 or 4 pieces.
11. For the sauce, reduce 1/3 of the fowl fond and season with 2 drops of lemon, salt and pepper.
12. Cook the crepinettes, skin-side, in hot oil. When the skin is well colored, turn the little packages around. Add 1.8 oz. butter and end the cooking by regularly watering on a middle flame.
13. The cooking takes about 12 minutes overall.
14. Simultaneously, reheat the vegetable balls in 0.35 oz. butter and season them. Reheat the cabbage with 0.27 lbs. butter. Stir and season. Reheat the sauce and make it shiny by incorporating 0.7 oz. butter.
15. Place the young guinea-fowl in the middle of the serving dish and the cabbage next to it. Pour some sauce on each side. Sprinkle with vegetable balls. Garnish with a piece of chervil.

1. Degrease entirely the kidneys and remove the thin skin that covers them. Then, cut them into small “balls”, following the form of lobes.
2. Cut the turnips into "garlic cloves" or, to simplify, into large sticks of 0.4 x 1.8 x 2 in.
3. Blanch them by putting them for 5 minutes into a saucepan with salted, boiling water. Keep them lightly crunchy.
4. Drain. Refresh in cold water. Drain again.
5. Pour 0.42 cups bouillon in a saucepan. Add the saffron and mix energetically. Put the turnips inside and reduce on full flame.
6. When there is only about 2 tbsp. liquid left and the turnips are lightly preserved, add 1.4 oz. butter and let the juice slowly bind. Adjust the seasoning.
7. Lightly reduce the veal gravy. Bind it with 1.8 oz. butter and season.
8. Season the kidneys. Putt hem in a pan with 1.8 oz. butter and cook slowly. Keep the pan moving, so that the kidneys do not color too much. Thus, the kidneys will stay soft. This will take about 7 minutes.
9. Present the kidneys in the middle of the preheated serving dishes, surrounded by a crown of turnips.
10. Cover the kidneys with some gravy and decorate with chervil.

1. Spread the dough with about 0.2-0.3 in thickness. Cut 6 round discs, for each person one

1. Cut the gigot into cubes of about 1.8 oz.
2. Put them with the minced parsley, white wine, oil and vinegar in a salad bowl.
3. Season with salt and pepper.
4. Add the garlic and onion, cut into large pieces.
5. Let it marinate for about 24 hours.

1. Prepare a stuffing with the ground meat, onion and hacked herbs. Season with salt and pepper.
2. Spread the puff pastry in length. Then, place small amounts of stuffing (about 0.5 oz) on top of it. Finally, glaze the dough, which is between the small amounts of stuffing, with the egg yolk.
3. Put a second layer of puff pastry on top of it.
4. Flatten between the small amounts of stuffing and cut between them, in order to have little half-moon or croissants.
5. Cook in the oven at 356 degrees F.

1. Mix the flour and 5 egg yolks in a bowl.
2. Put the baking powder in some lukewarm milk. Add the remaining milk and vodka.
3. Beat the egg whites to snow with sugar and salt.
4. Delicately incorporate this snow with the first mixture (flour and yolks).
5. Let it rest for 2 hours in an ambient temperature.
6. Cook in some blinis pans. (Blinis pans are very strong and an excellent heat conductor. They are rather small, about 4.7 in.)
7. Serve warm.

1. Prepare a duck fond with the duck's carcass.
2. Keep the fillets and legs for another recipe.
3. Put the duck's carcass in a large saucepan with 1.3 cups water, 1 onion (with its peel), and 1 carrot. Bring it to boil. Skim. Let it cook for 2.5 hours.
4. Cut the onions and beet a la julienne, meaning: into thin, long stripes. Stew in butter with some water. Cover with a lid.
5. Mix the cabbage, carrots and celery a la julienne.
6. Cook the potatoes in water. Peel them.
7. Afterwards, cut them into cubes.
8. Prepare the tomatoes and crush the garlic.
9. Strain the duck fond and pour it over all the other ingredients. Cook for 20-25 minutes.

1. Drain and press the fresh cheese for about one hour in a piece of linen.
2. Beat the eggs and sugar. Incorporate the cheese, grapes and vanilla.
3. Spread the dough. Then, cover a large, high tart (pie) dish with the dough.
4. Garnish with cheese. Smooth the top and glaze with the egg yolk.
5. Let it cook in the oven for about 40 minutes.

1. Prepare the dough with flour, water, salt, oil, vinegar and the egg. The dough should be rather supple. Let it rest for 2 hours in an ambient temperature.
2. Peel the apples. Cut them into dice of about 0.4 in.
3. Put the apple dice, cinnamon, 3.5 oz. sugar and dry grapes in a large bowl. Let it macerate for about 1 hour.
4. Spread the dough as thin as possible (about 0.1 in).
5. First, spread the molten butter, then the remaining ingredients for the garnishing over it, except the milk. Finish with the breadcrumbs. Further garnish with the macerated apples. Then, roll it altogether to obtain a roll of about 2 in height. Use a brush to glaze the top with milk.
6. Let it cook on a small flame for about 40 minutes. Take it out and enjoy!

1. Peel and mince the mushrooms and onions.
2. Cut the beef fillet into fine straps. Marinate for 1 hour in oil and white wine. Season.
3. Melt the butter in a pan. Add one spoon oil. Heat.
4. First add the mushrooms, then the onions.
5. Let it cook for 10-15 minutes.
6. Add the crème fraîche, mustard and tomato concentrate.
7. Bring to boil and store aside.

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. Mince the onions. Crystallize them very slowly in butter until obtaining a thick sauce. Strain and store aside.
2. Flambe the wine and reduce it. Put the shallots in this reduction and reduce again half of it.
3. Cook the carrots in salted water for about 30 minutes.
4. Drain them before putting them in the mill (mixer) in order to obtain a puree.
5. Incorporate the reduced red wine. Adjust the seasoning (salt, pepper) and store it.
6. Heat 2.1 pints of water with vinegar.
7. Break the eggs separately in a saucer, so that the egg yolk will not be spoiled.
8. Put the eggs into the vinegar water, when it begins to boil, for about 3 minutes. Take them out and dry on a piece of linen. If the eggs explose, the water is not warm enough or there is not sufficient vinegar inside.
9. Cut the salted bacon into squares. Saute in a pan.
10. Place the sauce in a concave dish. Put the onion compote in the middle. Lay 2 eggs per person on the dish and sprinkle with the hacked chive.

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. 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. Boil down the anchovy fillets in oil, capers and garlic clove in a pan with olive oil.
2. Insert the tomato sauce and season. Then, clean the fresh anchovy and add them to the pan.
3. Brown the fresh herbs and hacked garlic in olive oil for the breadcrumbs. Then, add the breadcrumbs.
4. Cook the pennette in salted water for about 10 minutes. Then, add them to the sauce and boil down.
5. Afterwards, pour the whole in a cocotte and cover with the breadcrumbs. Gratinate 2 minutes on the grill.

1. Start by clarifying 0.44 lbs. butter.
2. Salt and pepper the veal cutlets. Cook them in clarified butter without coloring them.
3. Aside, wash and cook the button mushrooms in salted, peppered water, to which you add some lemon juice, so to avoid the mushrooms from darkening.
4. Reduce ¾ of the bouillon or fond respectively.
5. Then, add the lemon juice.

Prepare the artichokes hearts:

1. cut them into six pieces.
2. Simmer in the reduced bouillon (fond). Add some lemon juice and all the mushrooms.
3. Place the ragout in the middle of the serving dish.
4. Lay the veal cutlets around it.
5. About five minutes before serving, add the small cocktail saucages.

1. Cut the top of the pumpkin to open it. Use a spoon to remove the inside from the pumpkin, which you will cut into pieces. Be careful not to cut too much of the bottom of the pumpkin, because otherwise it might break later on. Thus, keep the bottom rather thick.
2. Sweat the pumpkin's inside with the leek, onion, 3.5 oz. butter, 0.5 gallons water (or better: bouillon), salt and pepper.
3. After thirty minutes cooking, take the electric mixer and stir well. Add the cream and butter, as if you would prepare a normal potage. Continue until obtaining a smooth cream.
4. In the meanwhile, open the clams a la vapor. Then, recover the meat from each shell. Season.
5. Add the clams at the very end to the pumpkin cream.
6. Be aware that from now on, once the clams are in the pumpkin cream, the mixture should not boil anymore.
7. Now, carefully pour the pumpkin cream into the prepared pumpkin. Place the lid back on the pumpkin to close it and keep it warm. Serve and enjoy!

1. Spread the dough as large rectangle with a thickness of about 0.1 in.
2. Cook in the oven at 428 degrees F on a baking tray. Place a grill on top of it, so to avoid that the dough does not grow too much.
3. After cooking, cut the dough into 4 equal rectangles of 3.5 in lenght and 1.6 in width, one for each person.
4. Sprinkle with powdered sugar and caramelize. Turn the squares around and caramelize from the other side.

Vanilla cream:

1. Mix 0.55 lbs. creme patissiere with the vanilla pod.
2. Stir, so that the mixture becomes homogene and creamy.
3. Beat 0.55 lbs. creme fraîche and incorporate it to the previous mixture with ½ tbsp. powdered sugar.
4. Stir delicately with a wooden spoon.

Raspberry sauce:

1. Mix the raspberries with water. Then, strain it in the Chinese to remove the seeds. Add the sugar to this raspberry juice. Stir to incorporate it well. Store cold until serving.

1. Prepare the pigeons.

Stuffing:

1. Take the pigeon breast. Hack it with the shallot, foie gras, foie gras from the pigeon, salt and pepper.
2. Garnish the insides of the young pigeons with this stuffing.
3. Bridez-les and roast them in the oven for 8 minutes.
4. Remove them from the oven and let them rest.
5. Cover them with a mixture of honey and ground spices. (See sauce below.)
6. Put them again in the oven for another 3 minutes.

Sauce:

1. Put the honey in a saucepan and deice with vinegar. Caramelize.
2. Add the ground spices and moisten with the pigeon gravy. Let it cook 10-15 minutes.
3. Strain and bind with butter.

Garnishing:

1. Prepare 4 carrots (with greens), 4 turnips (with greens), 0.7 oz. gourmand peas and 8 small onions according to your taste. Mix.

Presentation:

1. Place the young pigeons on each dish. Pour some sauce around them and make a small pile of vegetables. Serve the remaining sauce in a sauce bowl.

1. Cut the vegetables into small dice and saute with some shallots in olive oil.
2. Prepare a vinaigrette with walnut oil and agretto di vino santo.
3. Blanch the onion flowers.
4. Cut the potato into long, thin slices. Take two slices each and assemble them as a cross or X. Now, attach all the Xs to obtain a line of squares, that is: a grid of potatoes. Fry.
5. Put the remaining hacked shallots with walnut oil in a saucepan. On a small flame, wait until the shallot turns translucent. Add the agretto.
6. Strongly heat another anti-adhesive pan.
7. Flour the foie gras escallops very lightly. Season and put the into the dry, but burning hot pan. Count exactly 20 seconds for each side.
8. Place the foie gras escallops in the middle of each preheated serving dish. Put an onion flower on the edge and add a spoon ratatouille. Then, pour the vinaigrette over it. Decorate the dish with caper fruits and and walnut pieces. Finally, lay the potato grid over the foie gras.

1. Cut the vegetables into small dice and saute with some shallots in olive oil.
2. Prepare a vinaigrette with walnut oil and agretto di vino santo.
3. Blanch the onion flowers.
4. Cut the potato into long, thin slices. Take two slices each and assemble them as a cross or X. Now, attach all the Xs to obtain a line of squares, that is: a grid of potatoes. Fry.
5. Put the remaining hacked shallots with walnut oil in a saucepan. On a small flame, wait until the shallot turns translucent. Add the agretto.
6. Strongly heat another anti-adhesive pan.
7. Flour the foie gras escallops very lightly. Season and put the into the dry, but burning hot pan. Count exactly 20 seconds for each side.
8. Place the foie gras escallops in the middle of each preheated serving dish. Put an onion flower on the edge and add a spoon ratatouille. Then, pour the vinaigrette over it. Decorate the dish with caper fruits and and walnut pieces. Finally, lay the potato grid over the foie gras.

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.

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.

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!

1. Start preparing the rabbit gravy by heating oil in a large cocotte.
2. Color the rabbit pieces. Stir. Add the vegetables and color them, stirring the whole.
3. Moisten with water and white wine. Then, let it cook for ½ hour.
4. Let it cool down and strain with a thin sieve.
5. You should obtain about 1.27 cups gravy, which you can preserve for about 1 week in the refrigerator or even in the freezer.
6. The eve, you should put the lentils to soak in lukewarm water.
7. Now, cook the lentils in salted water with a bouquet mixed greens for about ½ hour. Drain and store aside.
8. Prepare the rabbit fillets and cut each into 5-6 large cubes. Store them cold in some foil.
9. Peel the carrots, cutting one of them a la brunoise, meaning: into small dice of about 0.1 in.
10. Cut the others into small balls, using a special knife. Cook in boiling, salted water.
11. Keep only the white part from the leek. Cut it a la julienne (into long thin stripes of about 0.1 x 2 in) and cook them in boiling, salted water with a tip of baking soda. Refresh in cold water and drain.
12. Mince the shallots and store them cold in a small box, hermetically sealed.
13. Put a hazelnut-small size butter and the minced shallots in a saucepan. Let it sweat for a moment.
14. Add the carrot brunoise, lentils, 2 spoons cream, 2 spoons rabbit gravy and 1 oz. butter. Let gently simmer until the whole is smoothly bound. Adjust the seasoning.
15. Season the rabbit pieces. Put them in a pan with 0.7 oz. butter. Next, cook on a very small flame for 6-8 minutes (without coloring), regularly stirring.
16. Simultaneously, Saute the carrot balls in butter and season them.
17. Further, saute the leek a la julienne in some butter and season.
18. Boil the rabbit gravy for 1 minute. Bind on full flame by incorporating 1.4 oz. butter. Season.
19. Start by placing the lentils in the middle of the preheated serving dishes.
20. Lay the rabbit pieces on top of it and sprinkle with the leek and carrot balls.
21. Pour a spoon of gravy over each side. Bon appetit!

1. Cut 2 rectangles of the puff pastry (dough). Put them on an oven plate.
2. Beat the egg and, using a brush, spread it over the dough. Sprinkle with some powdered sugar.
3. Put it in the oven and cook for about 12 minutes at 392-428 degrees F.
4. Prepare a sauce with about 3.5 oz. strawberries.
5. Put it in a saucepan with 1 oz. powdered sugar and lemon juice.
6. Bring it to boil and let it cook on a small flame for about 5 minutes. Stir and let it cool down.
7. Prepare the remaining strawberries and cut them in half.
8. When the dough is cooked and cooled down, open each rectangle, following its height, using a knife.
9. Put the lower part of each rectangle on a serving dish. Garnish with rhubarb compote, lightly deboarding. Then, add the strawberries (cut in half). Pour the cold sauce in drops around the dough.
10. Place the upper part of the dough, re-heated in the oven, on top of it.

1. Hack 0.88 lbs. salmon. Add 2 tbsp. minced chives, 2 tbsp. hacked shallots, 1 tbsp. English cream, 4 drops Tabasco and 4 tbsp. ketchup.
2. For the presentation, place the tartar in the middle of the serving dish, making a circle, and pour the sauce around it.
3. As accompanying sauce, use a mayonnaise with some water, to which you add the minced chive.

1. Prepare the trout fillets. Season. Store aside.
2. Reduce the walnut win with the crushed walnuts. Add the fish fumet. Reduce half of it and add the cream. Season. Then, let it gently thicken.
3. Put the trout fillets in a pan with butter, first on the skin side.
4. Stir and strain the sauce. In the end, add some butter.
5. Place the trout fillets on each serving. Pour some sauce over it and decorate with some dill.

1. The tourrain is a traditional bouillon, which comes from the city of Tour.

Prepare a bouillon:

1. Peel the garlic and the onion.
2. Cook them in duck grease, without coloring them.
3. Sprinkle with flour. Cover with boiling water. Stir well and let it cook for at least 1 hour.
4. Separate the egg yolks from the whites in a bowl. Add a tbsp. of vinegar to the yolks. Stir well and add some bouillon. Then, add the remaining bouillon and stir well. Do not boil. Keep it warm.
5. Adjust the seasoning. Stir the egg whites and pour them into the tourrain.
6. Serve on some slices of hardened bread.

1. Peel the avocados and pour the lemon juice over it.
2. Boil the water and sugar.
3. Mix the avocados with syrup, wine, some drops of Tabasco and a pinch of salt.
4. Sieve to separate the remaining liquid from the mixture. Then, put the mixture in the ice-cream machine.
5. Bring the vinegar to boil. Add honey and let it boil again. Then, store it aside.
6. Prepare the lemon balls and cover them with the vinaigrette.
7. Put 3 scoops of sherbet on a serving dish. Place the lemon balls around them.
8. Add one spoon vinaigrette.

1. Hack all the ingredients to prepare the stuffing. Stir well with a wooden spoon and incorporate the eggs, one after another.
2. Season the fowl from the inside. Fill it with the stuffing. Tie it up and close it.
3. Cook in the oven at 392 degrees F for about ½ hour.
4. Then, continue to cook at 302 degrees F for 2.5 hours, regularly watering the goose.
5. Turn the oven off. Let it rest for another 30 minutes in the oven.
6. You can serve this festive dish with a celery puree, chestnuts and blueberries.

1. Separate the egg yolks and whites. Blanch the yolks with sugar.
2. Boil the cream with the vanilla. Pour this mixture over the yolks. Then, put it again on the (low) flame until it becomes thick. Divide the mixture into 4 small cups. Cover with the cream, sprinkle with brown sugar and burn (brulee) it in the salamander.

1. Prepare the strawberries. Cut them in quarters. Marinate for 15 minutes in mint alcohol and minced mint leafs.
2. Butter a dish.
3. Spread the fritter leafs and place the strawberries in the middle.
4. Then, close the leafs with a string.
5. Glaze with a paintbrush, soaked in egg yolk. Color in the hot oven.
6. Spread a smooth layer of red fruit sauce over the serving dish.
7. Carefully cut the string to open the fritter leafs and let the strawberry aumonieres slide on the sauce. Sprinkle with powdered sugar and … enjoy!

1. Peel the pears. Cook them in wine and spices. Keep the pears aside. Then, reduce half of the wine.
2. Prepare the aiguillettes. Fry them quickly in butter. Degrease.
3. Use the cooking juice to deice the pears. Let them reduce almost entirely.
4. Add the duck fond. Season.
5. Then, prepare the sauce with a large hazelnut-size scoop of butter.
6. Cut the pears in half. Remove the core. Place each half on a serving dish with the aiguillettes and cover with sauce.
7. Some mushrooms (chanterelles) and a potato gratin would be a perfect accompaniment to this dish.

1. Keep the entire tongue.
2. Cut the head into large pieces. Rub with lemon and blanch for about ½ hour. Remove the head and store aside.
3. Put the head, tongue, carrots, onions, leek, celery, laurel, cloves, juniper berries, white wine, salt, pepper, and flour in a large pot.
4. Cover with water and cook on a small flame for about 2 hours. The head must be well cooked, even soft.
5. Place the head on a serving dish with the tongue cut into slices. Accompany with vinaigrette.

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. 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. 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. Saute the shrimps in a hot pan with some oil. Sear. When they start changing their color, practically in the middle of the cooking, deice with some white wine.
2. Add the minced parsley, hacked shallots, laurel leaf and on top of it, just before serving, the hacked onion and pepper grains.

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. Brown the onions in a pan with butter, until the rice is covered with butter. Let it slowly cook so that the rice grains color lightly.
2. Add 2 pints bouillon and bring it to boil. Be careful that the bouillon does not evaporate too much.
3. Add more bouillon from time to time. Stir continuously and wait almost until complete evaporation before adding more bouillon.
4. Continue until the rice becomes tender and creamy.
5. When the rice is half cooked, add the pumpkin.
6. Once the rice is entirely cooked, remove it from the flame and mix it with butter and parmesan to make it creamy.
7. Season with salt and pepper.
8. Serve the "risotto" on a warm dish, decorated with rosemary. Bon appetit!

1. To prepare the tomato sauce, mix the tomatoes with olive oil, basil, garlic, salt and pepper, following your taste. Let it marinate.
2. To prepare the fish, preheat the oven at 374 degrees F.
3. Mix the two types of salt and the egg whites in a mixing bowl.
4. Spread this mixture on a large plate or table and place the wolf eel on top of it.
5. Then, put the rosemary branch inside the fish and cover the fish entirely with salt.
6. Cook the wolf eel. Count about 10 minutes per pound.
7. Serve with the tomatoes marinated with basil and potatoes a la vapor.

1. Mix all the ingredients to obtain the pasta dough.
2. Knead with your hands for 5 minutes until obtaining a smooth, homogenous dough.
3. Let it rest for 2 hours in a plastic bag.
4. Using a machine to make pasta, spread the dough with a thickness of about 0.1 in.
5. Cut it into pieces and let it dry.
6. Put the dough again in the machine and cut into "taglierini".
7. Spread the "taglierini" on a cloth and cover with a plastic foil to keep them humid.
8. Color the ham in a copper pan with butter. Add the cream and reduce.
9. In the meanwhile, cook the pasta in a large saucepan with salted water until they are "al dente".
10. Drain.
11. Add the pasta with cream to the ham and put the whole in an oven dish. Cover with bechamel sauce.
12. Sprinkle grated parmesan over it and cook it in the oven (grill) until the top is well gratinated.

1. Boil the water in a (copper) saucepan. Add the salt.
2. Throw the cornmeal into the boiling water. Stir with a beater to avoid it sticking to each other.
3. Reduce the flame, so that the "polenta" continues to cook slowly for at least 45 minutes. Stir from time to time with a wooden spoon.
4. If you want to cut the "polenta" into small pieces and brown them, put the "polenta" in a shallow metal saucepan and let it cool down. Otherwise, put the "polenta" in the traditional wooden dish and serve immediately.

Note:

1. The proportions of water and cornmeal may vary, depending on the result you would like to obtain.
2. To make a creamy "polenta" with butter and parmesan cheese (excellent with crabs, mushrooms, other small fried fish…) add some more water.
3. For a "polenta" that can be cut into pieces, which are then fried or colored, increase the quantity of cornmeal to obtain a rather thick “polenta". If possible, take the very fresh cornmeal.

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. 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. 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. Start by preparing the bitter chocolate ganache.
2. Mix chocolate (previously molten in the bain-marie), fleurette cream (boiled) and butter.
3. Then, prepare the English cream (vanilla cream) by mixing the boiled milk, vanilla grains, blanched egg yolks and sugar on a very low flame.
4. Pour some of this English cream on each serving dish or bowl and place a scoop of ganache on top of it.
5. Decorate with a mint leaf!

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. 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. 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. 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. 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. 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. 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. Peel the eggplants and cut them in small dice. Heat the olive oil in a pan and put the eggplant dice inside. Cook, fry, and brown them. When they have a nice color, take them out and drain.
2. Boil salty water (0.7 oz. salt for 2.1 pints water).
3. Clean and wash the celery hearts. Mince and throw them into the boiling water. Let them blanch for about 5 minutes. Drain.
4. Prune and prepare the tomatoes. Cut them into dice.
5. Peel the garlic and onion, cut the garlic into round slices and mince the onion. Then, prepare the green olives and hack them. Finally, roughly hack the capers.
6. Heat the olive oil in a (copper) sauteing pan. Put the onions, garlic, tomatoes, celery, laurel, eggplant pieces, olives, capers and old wine vinegar inside. Adjust the seasoning.
7. Stir all the elements well and let it cook for about 1 hour.
8. Then, let it cool down until the next day.
9. Place this preparation in the middle of the serving dish. Decorate with Batavia salad, round tomato slices and, if you want to, anchovies and tuna.

Advice for beginners:

1. This delicious recipe is very is to do, if you follow step by step the required actions.

A little extra:

1. Grill a slice of bread and rub it with some garlic.
2. Serve the warm "caponata" on top of it, adding some pepper. Enjoy!

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!

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.

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.

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.

Base ingredients preparation:

1. Prepare a dough with the egg, oil and flour.
2. Grate this dough with a grater.
3. Put some flour on the grated dough to avoid it sticking to each other. Let them dry. Cook the grated dough in boiling, salted water for 5 minutes. Refresh and drain. Keep them in a sieve.

Frog sauce preparation:

1. Sweat the shallot in butter (0.7 oz.). Add 16 frog leg pairs.
2. Season with salt and pepper. Moisten with white wine and cook until the meat easily comes off the bone. Remove the bones. Put the wine from the cooking and the bones in a saucepan and reduce half of it. Strain.
3. Add the cream and reduce until obtaining the consistency of a sauce.

Ending:

1. Stew the grated dough with 0.7 oz. butter. Finish the reheating by stirring continuously. Season with salt and pepper.
2. Colour the frog legs in a preheated anti-adhesive pan with 1 tsp. oil.
3. Cook for about 3-4 minutes, adding 0.7 oz. butter.
4. Drain on an absorbing paper.
5. Reheat the beans with some water and salt.
6. Reheat the sauce, without cooking it again. Add the frogs (without bones) and, at the very end, the whipped cream. Adjust the seasoning.

Presentation:

1. Using a spoon, compress the grated dough in a small tart form on a dish to make a small cake. Remove the round form and place 8 frogs, prepared in a pan, on top of it. Pour the sauce around it. Sprinkle with wild garlic and powder of rose juniper berries. Garnish with 2 wild garlic leafs.

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.

1. The pate sablee is a French specialty that can be translated into “rich sugar pastry crust”.

Pate sablee preparation:

1. Mix flour, butter and powdered sugar. Add all the other ingredients and knead to integrate well all elements.
2. Cover it with foil and put it in the refrigerator to harden.
3. Then, spread it over a table (0.1 in thickness) and cut 4 circles of 3.2 in diameter.
4. Cook on a buttered plate in the oven at 356 degrees F. Store it.

Vanilla cream preparation:

1. Blanch the egg yolk with sugar. Then, pour them over the warm, vanilla-flavored milk.
2. Put it on the flame again and bind it until obtaining 187 degrees F. Strain and store cold.

Topping cream preparation:

1. Cook water with sugar. Add the orange peel, orange juice and lemon juice. Add the banana and cook it again. Stir.

Ending and presentation:

1. Put some vanilla cream on the sable and make a decorative flower with the banana lines.
2. Place it on a serving dish and cover with some sauce.
3. Put a nice scoop of cardamom ice-cream next to it, garnished with coconut flakes, dried banana, and coconut meringue. Pour some preserved kumkat and passion fruit around it.

Trout preparation:

1. Lightly salt and pepper the trout fillets. Cook them in mild vapor (140 degrees F) for 6-8 minutes, depending on the thickness of the fish.

Preparation of the compote with herbs:

1. Roughly hack the herbs and boil them down in 1.4 oz. butter.
2. Add the spinach puree, salt, pepper and, just before serving, lemon juice.

Sauce preparation:

1. Reduce half of the white wine and fish fumet.
2. Add the cream and continue to cook until the sauce lightly binds.
3. End by adding hazelnut butter and lemon juice. Mix and adjust the seasoning, if necessary.

Presentation:

1. Place 1 tbsp. compote with herbs in the middle of a preheated concave dish. Lay the trout on top and pour the sauce around it. Garnish with a bouquet of herbs.

Crayfish preparation:

1. Heat a saucepan and insert the crayfish with 0.7 oz. butter.
2. Salt, pepper, and deice with some water. Cover and let it cook for about 2 minutes.
3. Place the crayfish on a large plate so that they cool down quickly.
4. Decorticate the tales and 8 claws.
5. Prepare 4 bodies with scissors for the garnishing later on.

Bisque preparation:

1. Put the crayfish carcasses back in saucepan, where they have been cooked. Color them in olive oil.
2. Add the mirepoix, garlic, large salt and pepper. Let it sweat for 5 minutes.
3. Add the tomato concentrate and fresh tomato. Boil down another 5 minutes.
4. First deice with Cognac, then with white wine.
5. Moisten with the fish fumet, insert the mixed greens and the estragon bouquet. Let it cook for 1 hour on a small flame. Strain it in a sieve, pressing strongly to extract the entire juice.
6. Reduce to 0.85 cups. Add butter and cream.
7. Reduce further until obtaining the consistency of a light sauce. Mix and strain.
8. Adjust the seasoning and add some Cayenne.

Topping cream preparation:

1. Reduce the cream with garlic oil, until obtaining a thick consistency. Salt and pepper. Store aside.

Bread crumbs preparation:

1. Melt the butter with bread crumbs and a pinch of salt. Continue to cook.
2. The butter obtains a hazelnut colour and the bread crumbs fill the air with a nice smell of grilled bread. Keep it warm.

Floutes preparation:

1. Mix the warm potato puree with molten butter and season with salt, pepper and nutmeg.
2. Using 2 large tsp., prepare 8 scoops and place them on a buttered dish. Pour the cream over it and garnish with bread crumbs. Store them warm.

Ending and presentation:

1. Gently reheat the crayfish (tales, claws and bodies).
2. Place 2 floutes in V-form on a serving dish. Place 3 crayfish tales in the middle, stab 2 claws in the floutes and insert 1 body for the garnishing, with a dill blade.
3. the foamy bisque sauce around it.

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.

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.

Tartar:

1. Soak the gelatin in cold water.
2. Cook the quinces in water for about 15-20 minutes.
3. Drain them and put them in the mixer to obtain a puree.
4. Add rosemary, pepper and powdered sugar. Then, add the gelatin into the warm quince puree.
5. Let it cool down. Then, incorporate the cream.

Coconut sherbet:

1. Bring all the ingredients to boil. Then, let it cool down and spin it in an ice-cream machine until obtaining a temperature of 16 degrees F.
2. Keep it in a freezer at 5 degrees F.
3. When you serve it, prepare some tartar scoops.

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. 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.

1. Cut the sweetbread into cubes of 0.8 in. Flour them.
2. Put the walnut oil in a frying pan. Colour the sweetbread cubs.
3. Heat the veal fond and add half of the coriander.
4. Remove it from the flame and let it infuse for 10 minutes. Then, add butter.
5. Pour the veal fond, balsamic vinegar and truffle gravy in a saucepan. Reduce half of it. Add the sweetbread cubes and glaze on full flame. Then, add the snails and the zucchini. Mix delicately and let it on a small flame to heat the whole.
6. Heat 4 serving dishes. Place the sweetbread, snails and zucchini on them.
7. Mix the coriander sauce until it is foamy. Cover the sweetbread with the mousse and decorate with the remaining coriander.

Mousse preparation:

1. Melt the white chocolate.
2. Cook the sugar until 266 degrees F.
3. Pour the egg yolk and egg in a salad bowl and add some sugar syrup. Beat until the mixture turns whitish.
4. Heat the juice and pate de citron vert. Dissolve the soaked gelatin inside. Add and mix the cream-cheese.
5. Add this mixture to the chocolate and stir again.
6. Add the egg-based preparation and mix.
7. To end, add the cream and stir delicately.
8. Keep it in the refrigerator for 3 hours.

Sugared biscuits preparation:

1. Mix flour, sugar and almond powder in a bowl.
2. Add the orange pulps and juice. Stir and knead until the dough becomes thick. Then, add butter and continue to stir.
3. Put the dough for 2 hours in the refrigerator and let it rest.
4. Preheat the oven at 338 degrees F. Butter pastry plate for the oven. Put 4 equal, separate amounts of dough in it.
5. Spread the dough into four very thin crepes of 4.7 in diameter each, using a wooden spatula. Keep some distance between these crepes, because they will grow during the cooking.
6. Cook them in the oven for 6-7 minutes. Let them cool down on the plate.

Sherbet preparation:

1. Boil water and melt sugar and gelatin inside.
2. Then, add the passion fruit sauce. Mix, let it cool down and put it into the ice-cream freezer.

Presentation:

1. Take 4 cold serving dishes. Put ¼ of the mousse on each disc hand spread it in a circle of 4.7 in diameter.
2. Peel the kiwis and cut them into slices of 0.1 in thickness.
3. Place the kiwi slices on the biscuits. Sprinkle with cane sugar and caramelize using a burner.
4. Place the sugared biscuits on the mousse and put a scoop of sherbet on top of it.
5. Pour the sauce around the mousse and sprinkle with granulated sugar. Then, garnish with mint.

1. Cut the zander fillets into 4 portions.
2. Put the beef fond, truffle gravy, dried cepe mushrooms and truffle oil in a saucepan.
3. Bring it to boil. Remove it from the flame and let it infuse for about 10 minutes.
4. Clean the cepe mushrooms and cut them in slices of about 0.2 in thickness. Stew the leek in some butter and truffle gravy.
5. Saute the zander fillets in some olive oil.
6. Put some olive oil in a frying pan and brown the cepe mushroom slices. Add the chive and half of the veal gravy. Adjust the seasoning. Strain the cepe mushroom infusion in a sieve and add some butter.
7. Make a bed of leek on 4 hot serving dishes. Place the zander fillet on top of it and spread the cepe mushrooms around it. Mix the sauce until it is foamy.
8. Pour the mousse over the dish and sprinkle with grated truffles. Pour the remaining veal gravy over the dish.

1. Remove the bones from the guinea fowls. Put them on a plate and grill them in the oven for 15 minutes.
2. Cut the carrots, celery and onion into small pieces. Brown them in a saucepan for about 4-5 minutes.
3. Add the grilled guinea fowl bones. Sprinkle with 2.1 pints of water and reduce until obtaining a thick sauce. Mix the whole.
4. Filter the sauce and add the crushed guinea fowl livers, which have been boiled down in a saucepan before. Adjust the seasoning.
5. Brown the salted and floured guinea fowl chests in a pan with olive oil. Put it in the oven for 3-4 minutes.
6. Cut the figs in half. Pour honey over it and let them gratinate in the oven.
7. Place the sauce, guinea fowl chest and cut figs on the serving dish.
8. Fry the zucchini flowers and add them as decoration.

1. Brown the shallot and bass meat in a saucepan. Sprinkle with white wine and boil it down until the liquid evaporates. Salt and pepper. Add the fennel and roughly hack the whole. Let it cool down. Then, add the cream cheese.
2. Make a very thin dough, using a machine.
3. Cut it in discs of 2 in, place the stuffing in the middle and close the ravioli. Cook in salt water for about 5 minutes.
4. For the sauce, boil down the garlic with the red mullet cut in small pieces. Sprinkle with white wine and some red mullet fumet (stock).

1. Knead flour and eggs. Then, spread the dough as thin as possible, using a rolling pin or machine.
2. Clean well the verdure and dry it in a spin-drier.
3. Colour the garlic with olive oil in a pan of 8 in diameter and 8 in cm height. Then, add the verdure. Salt it according to your taste. Heat on full flame. Keep the lid on the pan for 5 minutes. Mix the chards, borage, pine nuts, ricotta, parmesan and nutmeg. Stir.
4. Cut pasta squares of about 2 in each. Place a small amount of garnishing in the middle of it, fold it and close the sides by squeezing the edges.
5. Place the bread in a bowl filled with milk. Let it soak.
6. Mix the walnuts, garlic, oil, salt, nutmeg and parmesan for about 1 minute. Drain the bread and blend it into this sauce to make it creamier.
7. Just before serving, dilute with some spoons of the pasta cooking water. Do not preheat the sauce before you serve it.

1. Caramelize sugar in a small pot. Add the orange juice and the orange peels. Stir well and add the jam as well as the liqueur.
2. Break the eggs in a salad bowl. Add sugar and the vanilla-flavoured baking powder. Next, add milk, flour, and the starch. Stir well with a beater.
3. Peel the apples. Remove the cores and cut the apples into slices of 0.4-0.8 in.
4. Flour them. Put them in the beignets dough and fry in lots of vegetarian oil.
5. Drain the beignets with absorbing paper and sprinkle them with granulated sugar.
6. Place the beignets on the serving dishes. Pour the orange sauce over it and accompany with a scoop of vanilla ice-cream.

1. Cut the bass fillet into four pieces. Salt and sprinkle with flour. Heat olive oil in a pan.
2. Put the escalopes in the pan and colour each side until they obtain a nice golden colour. Put them in the oven at 356-392 degrees F for about 10 minutes.
3. Remove the cooking grease, put the escalopes on the flame again and moisten with white wine. Let it evaporate. Then, add the black olives and pine nuts.
4. Take the escalopes out of the pan and place them on a dish.
5. End the sauce cooking by adding some minced herbs and bouillon. Let it cook.
6. Press half a lemon. Add butter, 2-3 drops of Worchester Sauce and salt.
7. Let it cook on a small flame, stirring with a spoon until the sauce becomes thick.

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. Boil the court-bouillon ingredients, cut in large pieces. Add the two lobsters. Bring to boil and cook for about 7 minutes.
2. Using fish scissors cut the lobster shell. Remove the meat and, with a knife, cut 12 round slices.
3. Remove the meat from the claws and cut it into pieces.
4. Clean the shrimps and cut the prawns in half.
5. Then, cook them for 1 minute.
6. Mix the lobster claws and slices in a large salad bowl. Add tomatoes (cut in quarters), the sliced celery, thyme and marjoram, olives, lemon juice and salt.
7. Dressez ensuite dans les assiettes, sur un lit de salade et de roquette.

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. Clean the fish. Cut the heads into pieces.
2. Cut the carrots, celery and onion into small pieces and simmer them in a large cocotte with olive oil, thyme, and the crushed garlic cloves.
3. Let it cook for a few minutes on a small flame. Add the fish heads and stir on full flame.
4. Moisten with white wine and add the tomatoes, cut in small pieces. Flour the fish tales and simmer on full flame in a large saucepan. Drain the oil and put them in a pan with the remaining ingredients.
5. Cover and let it cook for 10 minutes. Turn the flame off and remove the heads and fishbones.
6. Strain the bouillon in a sieve and cook for another 3 minutes with some cut fish meat (in small pieces).
7. Serve with croutons (bread crusts) prepared in olive oil and with thyme.

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.

1. Melt the butter in a pan and add sugar. When the sugar is molten, add the cherries and flambe with Maraschino and Kirsch.
2. Sprinkle with raspberry juice.
3. Pour the whole over a scoop vanilla ice-cream.

Place the grilled almonds and a mint leaf on top of it. Enjoy!

1. Wash well the shells, cut them in half and put them in a pan with clarified butter.
2. Remove the butter from the pan. Cover the shells with a pepper-olive sauce and sprinkle molten kataifi over it.
3. Ice it in the salamander grill.
4. Prepare a dijonnaise (a sauce based on mustard).
5. Place the cordifole, seasoned with salt, pepper and lemon juice in the middle of the dish.
6. Pour the dijonnaise around it and lay the scallops on the sauce.

1. Peel the celery branches. Cut them into thin stripes and blanch them for 5 minutes.
2. Drain and dry. Then, saute with butter. Add sugar and lemon juice. Let it colour for 5 minutes.
3. Put the foie gras in a pan with clarified butter.
4. Season with Echouan pepper. The liver must be well coloured from each side, staying rose-coloured in the inside, though. Store it aside.
5. Remove the remaining grease of the pan and deice with the fond.
6. Add celery, veal fond and butter.
7. Serve accompanied with celery puree. Add a sugared almond biscuit and flat parsley.
8. Prepare an almond tulip. Mix flour, sugar, and butter to obtain a smooth dough.
9. Add the almonds and orange pulp. Let it rest in the cold.
10. Preheat the oven at 392 degrees F. Pour 4 dough balls on an anti-adhesive plate. Cook for 4 minutes.
11. Supervise the cooking, because the small balls will melt. Before the biscuits are too crusty, take them out of the oven. Let them lightly cool down and remove them from the plate.

1. The typically “persillade” is a sauce, cream or vinaigrette based on parsley, the French word for which is “persil”.
2. Prepare a persillade with hacked parsley, shallot, soft butter, hacked truffles, salt, and pepper.
3. Soak the ray in butter. Cook half way through.
4. Dry it on a napkin or towel. Then, cover it with a layer of persillade and put it on the salamander.
5. As garnishing, take two Charlotte potatoes (cut in half, cooked in water) with the winkles and celery, simmered in double cream. Add a chive.

Advice:

1. Use the fish gravy as sauce.

1. Grill the fish fillets, meat side first, skin side next.
2. Prepare a potato puree.
3. For the sauce, add beaten milk, mustard, horseradish, bouillon and butter to the puree.
4. Season and place in the middle of the serving dish.
5. Lay the grilled wolf eel fillet on top of it.
6. As garnishing, add the stuffed tomato, hacked mushrooms with garlic (first coated with bread crumps, then fried) some fresh mint leafs and two zucchini slices (checkered) filled with minced pepper.

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.

For the puff pastry:

1. Boil the water with milk, salt and butter. Incorporate the flour and remove from the flame.
2. Add the eggs, one by one, stirring well.
3. Then, prepare the potato puree. (1.1 lbs. potatoes for 2.2 lbs. puff pastry)
4. On the 2.2 lbs. puree add 0.55 lbs. cooked corn.
5. Mix the whole. Fill cylinders with about 1.2 in diameter, which you have previously buttered and floured. Fill them about ¾.
6. Let it cook in the oven for about 15 minutes.
7. This recipe is very good as garnishing for grilled or stewed fish.

1. Prepare a jelly with beef fond and (Perigord) verjus. Season. Add the diced vegetables and pistachios.
2. Place the meat from the decorticated crab in circles on a metal dish and cover with jelly. Then, store it in the refrigerator.
3. Place the tomato sauce with the olives and string bean dice on the dish.
4. Next, depose the small crab cake previously obtained on the dish and garnish with some sour cream and dried vegetables.

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.

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.

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.

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.

Pistou sauce preparation:

1. Put the basil leafs, olive oil and peeled garlic clove in a mixer.
2. Insert the grated parmesan, salt and pepper. Let it rest for 24 hours.

Risotto preparation:

1. Melt half of the butter and boil the shallots. Add the rice and let it cook, avoiding to colour it. Deice with white wine. Then, add the saffron pills.
2. Cover the whole with the fish fond. Finally, put it in the oven at 428 degrees F. Salt and pepper.
3. Stir regularly, adding fond, if necessary, until the rice is cooked tender. In the end, add the vegetable dice, tomatoes, the remaining butter and the parmesan.

Crayfish preparation:

1. Cut the crayfish in half. Salt and pepper.
2. Heat olive oil in a pan. Sear well each crayfish side.
3. Then, place it in the oven at 482 degrees F for 6-8 minutes. Salt and pepper lightly again.
4. Distribute the risotto on the serving dishes. Take the crayfish out of the carcass and place them on the risotto, where you have previewed to place them.

For the final touch:

1. Using a paintbrush, pour the pistou sauce over the crayfish and serve the dish. Enjoy!

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.

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.

1. Cook the onions (not peeled), by putting them on a bed of rough salt in the oven at 428 degrees F for about 1 hour 15 minutes.
2. By touching and pressing them, you will feel whether the cooking is well done.
3. Take them out of the oven and remove their skin, keeping their lids (the top of the onions).
4. Empty the inside with a fork, keep the emptied bodies, and put the pulp (the onion-flesh) in the mixer. Mix it with the bouillon, salt and pepper.
5. Then, put the whole in a saucepan with the cloves and let it simmer for 30 minutes. Afterwards, withdraw the cloves.
6. Boil down the wine with the vegetables, the dark fond, the fish fumet and the salt until you obtain a concentration of about 0.85 cups.
7. Put it in the Chinese, pressing well the vegetables to recover some of this puree, which will bind the sauce.
8. Bring it to boil. Add butter and whip well.
9. Adjust the seasoning.
10. When you are ready to serve, heat the onion shells (bodies) and lids in the oven, as well as the puree and the sauce.
11. Roast the haddock in olive oil on each side for about 2-3 minutes. If the slices are very thick, you can end the cooking in the oven. This takes about 3 minutes.
12. Fill the onions with the puree and place them on the serving dish with a haddock fillet, some sauce and fried round onion slices for the decoration.

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.

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.

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!

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.

1. Peel and hack the onions. Wash the celery and the zucchini. Then, cut them into dice.
2. Put them in a pan at full flame into olive oil. Cook for 4-5 minutes.
3. Add the vinegar and the fish fumet. Let it simmer.
4. Then, put it in the mixer.
5. Boil it again and prepare the sauce with fresh butter.
6. Season with salt, pepper, chili and paprika.
7. Cook the fish on the skin side, sprinkled with paprika, for 7 minutes.
8. Pour the sauce on a serving dish and place the fish on top of it.
9. Serve accompanied by a tulip, made of dough, stuffed with vegetables of your choice.

1. Peel the passion fruits and empty them properly, taking care to keep the pulp.
2. Keep the emptied fruits for the presentation at the end.
3. Reduce the sauce with 3.5 oz. sugar, until obtaining a genuine unctuousness. Let it cool down.
4. Prepare the cream with powdered sugar. Add the passion fruit extract you obtained earlier, keeping 6 good tsp. for the decoration later on.
5. Place the emptied passion fruit shells in dessert bowls (count 3 per person) and pour a good spoon strawberry sauce at the bottom. Put the wild strawberries on top of it and finish the filling up with the parfumed beaten cream.
6. Decorate with the passion fruit and the strawberry sauce.
7. Serve on a dish covered with tablecloth, accompanied with a little, sugared or other dry biscuit.
8. You can replace the wild strawberries with strawberry dice or raspberries.
9. The dessert can be prepared in advance, but it has to be stored cold.

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.

1. Boild down the Noilly-Prat, bouillon, pepper, saffron and shallot to 1/3. Then, filter.
2. Add the creme fraiche, lemon juice and soybean sauce. Bring it to boil.
3. Add the cold butter and pepper.
4. Keep the sauce warm, without recooking.
5. Lightly coat the sole fillets with olive oil, salt and pepper.
6. Grill them well from one side.
7. Then, place them on the dripping pan, the grilled side visible.
8. Preheat the oven at 482 degrees F and put the fillets for about 3 minutes inside.
9. Season with lemon juice, parsley, and roughly ground pepper.
10. Clean the mushrooms. Heat butter in a pan to melt the shallot.
11. Add the mushrooms and heat them fast.
12. Sprinkle with fresh, hacked parsley and season with salt and pepper.
13. Place the fillets, touching each other) on a serving dish. First, cover them with mushrooms and then with sauce.

1. Mix all the ingredients for the mulberry sherbet and put them in the ice-cream freezer. Then, do the same to prepare the lemon sherbet.
2. For the vanilla ice-cream (if you would like to prepare it yourself): See the recipe "Pierre Salinger's ice-cream with Bastide Rose.”
3. Reduce the strawberries to a puree. Filter and adjust with sugar, lemon juice and strawberry liqueur. Place the washed and dried fruits on a serving dish. Put 2 little, sugared biscuits and one scoop of lemon, mulberry and vanilla ice-cream each on top of it.
4. Decorate with the strawberry sauce and mint leafs. You can also decorate with a smooth sugar mixture, by making a caramel with the ingredients and pouring thin lines over the serving dish (using a fork).

1. Mix the snout with all the ingredients.
2. Let it rest for about 6 hours.
3. Mix again. Ready!

1. Wash the veal head and rub it with rough salt, pepper and 4 crushed garlic cloves.
2. Let it rest for 2 days, garnishing it from time to time with salt, pepper, and garlic.
3. After 2 days, place it in a pot. Moisten with wine and water, so that it is entirely covered with liquid. Bring it to boil.
4. Add the celery, leek, garlic, onion, laurel, juniper berries and cook the whole for 2 hours.
5. Take the meat out off the bouillon and remove the bone before cutting it in mid-sized dice. Put the meat in a terrine and cover it with the bouillon, using a sieve.
6. Let it rest in the cold for about 6 hours.
7. Take it out off the form. Place it on a serving dish.
8. Serve the Presskopf accompanied with the vinaigrette and a potato salad.

1. Remove the skin of the salami. Cut them in half and incisez-les en biais, sur la partie bombee.
2. Place them on a dish.
3. Cover the salami with the vinaigrette. Sprinkle the whole (Saupoudrez le tout ) with parsley ??

1. To prepare the snail butter, mix all the ingredients well. Store it aside.
2. Melt the butter in a pan. Add the snails and sweat them without remorse.
3. Deice with wine and veal fond. Add the salt and pepper. Boil for 5 minutes.
4. Take the snails out and put them in the shells with some cooking fond. Close the shells with the snail butter.
5. Place the shells on a snail dish. Put them in the oven at 356 degrees F for about 10 minutes.

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,

1. On the flame, put oil, garlic, some thyme, rosemary, parsley and some butter for 2 minutes.
2. Season the lamb (salt, pepper) and cook it for about 3 minutes, sprinkling it from time to time.
3. Add some white wine and put it for 5 minutes in the oven.

Prepare the eggplant, while the lamb is cooking:

1. Clean it, remove its first leafs, and cut it in 4. Place the pieces in water.
2. For the sauce: Mix some cream, egg yolk and grated lemon pulp.
3. Put the eggplant to cook in the oven with the lamb, for about 3 minutes.
4. Cut the lamb into 2 pieces. Sprinkle with the cooking gravy and add the previously prepared sauce.
5. Stir the sauce and add some grated parsley, as well as garlic to season.

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.

1. Cook all the ingredients and put them in the oven for 5 minutes.

For the fish:

1. Use large salt and pepper. Then, cook them in a pan, for about 3 minutes.
2. While the fish cooks, take the string beans and put them in the middle of the dish. Cut the tomatoes into small pieces and lay them in a circle around the dish, to give some colour.
3. Place the fish on the serving dish. Remove the shells from the oven.
4. Mix the olive oil, lemon, pepper and fresh chive and spread this mixture over the fish…and the seafood salad is ready.
5. In Italian, this is called the "marecatta". Enjoy!

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!

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!

1. Poach 12 nice figs in the spicy wine (see recipe) for about 5 minutes at 194 degrees F.
2. Let the fruits rest for about 30 minutes in their cooking juice.
3. Drain them, before drying them with absorbing paper.
4. Roast them in butter in a Teflon pan. Colour the whole to obtain a light caramelization.
5. Place 2 roasted figs (per person) on a serving dish.
6. Add 2 scoops of almond ice-cream and some spicy wine. Garnish with a mint leaf.

For the ice-cream:

1. Put the sweet almonds as well as the grated bitter almonds for 30 minutes into 2.1 pints milk and cream (3.2 cups milk ; 1.1 cups cream).
2. Strain it in a sieve.
3. Prepare the 12 egg yolks and 0.55 lbs. sugar. Pour the almond milk (2.1 pints) over it and let it cook, like for an English cream.
4. Let it cool down and put the whole into the ice-cream freezer.

Facultative:

1. If you like a slight vanilla flavour, add 1 vanilla pod into the litre almond milk.

Fumet de Loup:

1. Sweat 2 hacked shallots in butter. Add the wolf eel fishbones, moisten with 0.85 cups white wine (preferably Muscadet), the green lemon juice and some water.
2. Bring to boil and incorporate the small bouquet mixed greens. Let it simmer for 30 minutes. Put it in the Chinese tin-plate.

Fleurette sauce:

1. Reduce and sweat 2 hacked shallots in 0.42 cups white wine (Muscadet) and 0.42 cups fumet. Moisten with 0.85 cups fleurette cream and let it boil in order to obtain a lightly covering sauce.
2. Put it in the Chinese tin-plate. Then, add a tip of saffron powder and 2 pinches of saffron pills.
3. Let it infuse and grate a small amount of green lemon pulp, which you add at the end. Adjust the seasoning and add some butter.
4. Keep it warm in the bain-marie.
5. Take the wolf eel fillets. Remove the skin and the small fishbones that you see. Cook the fillets.
6. Moisten with the fumet lightly spiced with saffron.
7. Salt and pepper from a mill.

1. Decorticate the shrimps. Gently remove the intestines and rinse them.
2. Roast the tales on full flame. Lightly rose in a Teflon pan with a drop of olive oil.
3. Season with salt spiced with fresh thyme.
4. Mix the mesclun, hacked fine herbs and vinaigrette, which you have prepared according to your own taste, in a large (wooden) salad bowl.
5. Place the salad in the middle of each 4 serving dishes and garnish with the roasted shrimps, the fine herbs and the caviar grains.

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.

Mousse au chocolat:

1. Melt the 3.5 oz. bitter chocolate in the bain-marie.
2. Add cocoa and molten butter.
3. Beat the egg yolk with 2.8 oz. sugar.
4. Beat the egg whites with 0.28 oz. sugar.
5. Mix these 3 preparations with a spatula, until you obtain a smooth mousse. Let it rest 1 hour in the cold.

Chocolate sauce:

1. Boil 0.63 cups milk and pour it over the hacked bitter chocolate. Stir with a wooden spatula. Store it aside.

Cooking and preparation of the fondants:

1. Butter 4 small dessert bowls, fill them to ¾ with chocolate mousse and cook in the oven at 356 degrees F for 20 minutes.
2. Let them cool down. Remove the mousses from the dessert bowls and put them immediately in 4 other, freshly buttered dessert bowls.
3. Use a tsp. to empty the center of the mousses (dig a small hole). Fill it with the chocolate sauce and put it for 30 minutes in the freezer.
4. Cover it with the remaining chocolate mousse.

(Recouvrez avec le restant de mousse au chocolat, recouvrez la ) INCOMPLETE

1. Prepare the ravioli dough. Mix all the ingredients. Work and kneed the dough, until you obtain a round bowl, and it does not stick to your fingers anymore. Wrap it in foil and let it rest in a foil for 1 hour in the refrigerator.
2. Using a rolling pin, spread the dough as thin as possible, in order to obtain a very thin, almost transparent dough. (If the dough still sticks a little bit, add some flour to better spread it out.) First cut it in stripes, then in squares of 4 in.
3. Cut 2 squares into thin, long lamellas (like matches) and gold-brown them with care in the oven. Put the other 12 squares into salted, boiling water with oil. After a few seconds take them back out and refresh them in ice-water. Drain.
4. Cut the fish fillets into large pieces. Peel and mince the onions. Keep the onion green aside and mince it as well. Cook the onions on medium flame in 1 oz. butter. Add the Melfort vinegar. Salt, pepper, and continue the cooking for 10 minutes.
5. Cut the dirty end of the Paris mushrooms and wash them quickly. Cut into quarters and stew with 0.7 oz. butter and lemon juice. Salt and pepper.
6. Place the salted and peppered eel in a frying pan. Its cooking is the longest. Sprinkle the bottom of the frying pan with 2 hacked shallots. Moisten with Riesling and the fish fumet.
7. Cook on medium flame for 6 minutes. Then, add the other fish, salted and peppered. Let it sizzle for another 5 minutes. Take the fish out off the pan and store them warm.
8. Reduce ¾ of the fond from the fish cooking and add 0.85 cups double cream. Bring to boil. Then, off the flame, incorporate 2.1 oz. butter with a beater. Adjust the seasoning.

For the ending:

1. Place the fish pieces on a dough square in the middle of the serving dish. Garnish with onions. Place the stewed Paris mushrooms and the minced onion green around it. Quickly mix the sauce to make it more unctuous.
2. Cover the fish with this sauce and lay a second dough square, previously put into the salted, boiling water, on top of it. Sprinkle the thin, long, gold-brown lamellas over it. Bon appetit!

1. Let your butcher prepare the roe deer fillets.
2. Peel and cut the vegetables.
3. Boil the roe deer ornaments in a saucepan with oil, vegetables, mixed greens and the veal foot. Moisten with white wine, port-wine and water. Let it gently cook for 2 hours.
4. Strain the bouillon, which must be clear, and adjust the seasoning. There should be about 1 pint of it.

Cepe mushrooms in oil (to be prepared 3 weeks ahead of time):

1. Using a knife, scratch the dirty bottom of the cepe mushrooms.
2. Dry them with a humid cloth, but do not soak them with water.
3. Start to boil 5.2 pints water in a saucepan with vinegar and rough salt. Put the cepe mushrooms in this vinegar water and, once it boils, take them out using a slotted spoon.
4. Drain, let cool down, and then distribute the whole in some jars, without forgetting to add the aromatic garnishing
5. Cover with olive oil and keep it cool for 3 weeks minimum.

1. Clean and wash the mache a couple times in cold water.
2. Drain and place it as crown in the middle of the dish.
3. Cook the Roseval potatoes. Add the thyme twig, ½ laurel leaf and the garlic clove.
4. Drain and let it cool down. Grate the fresh truffles into thin lamellas.
5. Cut the potatoes into round slices. Put them in an anti-adhesive pan and colour them from each side in the goose grease. Keep them warm.
6. Heat 0.21 cups chicken breast fond and add, off the flame some drops of lemon juice and truffle oil.
7. Salt and pepper the vinaigrette.
8. Place the round potato slices and the truffle lamellas on the salad crown.
9. Cover with the vinaigrette and sprinkle some high-quality sea salt grains. http://www.gourmandia.com/video-recipes-cooking-videos/fresh-truffles-potatoes-and-corn-salad Fri, 09 Oct 2009 15:58:22 -0700 World Best Appetizer Recipes on Video Cooking recipe for: Fresh truffles, potatoes and corn salad recipe, recipes, recipe video, cooking video, cooking, videos, cooking recipes, easy recipes, Fresh,truffles,potatoes,and,corn,salad,Fresh truffles,truffles potatoes,potatoes and,and corn,corn salad,salad,Fresh truffles potatoes,truffles potatoes and,potatoes and corn,and corn salad,corn salad,salad,Fresh truffles potatoes and,truffles potatoes and corn,, Fresh,truffles,potatoes,corn,salad Cooking recipes-easy recipes-Gourmandia nonadult cooking-food-recipes-lifestyle Gourmandia.com www.gourmandia.com/video-recipes-cooking-videos Reversed cream with oranges-
   1. Prepare the reversed cream by blanching the egg yolk with the granulated sugar. Then, add the cream.
   2. Cut the ½ vanilla pod in half, following its length, to extract the grains by scraping with the back of a knife. Then, incorporate them to the above.
   3. Pour the whole into 4 buttered bowls. Cover with aluminium paper and put in the oven at 194 degrees F for 1 hour. Let it cool down afterwards.
   4. Peel 2 oranges with a knife. Then, cut the skin into thin, long lamellas and blanch them for 2 minutes in boiling water.
   5. Boil the 0.42 cups water and 3.5 oz. granulated sugar in order to obtain a syrup in which you put the cut orange skin for 15 minutes. Let them cool down in the syrup.
   6. Peel the remaining oranges. Cut them into quarters and recover their juice in a bowl for the ending later.
   7. Place the orange quarters in rose-form on the serving dish and decorate with the preserved orange peels.
   8. Remove the cream from mould and place it in the middle of the dish.
   9. Sprinkle with brown sugar and caramelize fast under the salamander.
   10. Add the Grand Marnier into the recovered orange juice and pour it over the orange quarters.
   http://www.gourmandia.com/video-recipes-cooking-videos/reversed-cream-with-oranges Fri, 09 Oct 2009 15:58:22 -0700 World Best Dessert Recipes on Video Cooking recipe for: Reversed cream with oranges recipe, recipes, recipe video, cooking video, cooking, videos, cooking recipes, easy recipes, Reversed,cream,with,oranges,Reversed cream,cream with,with oranges,oranges,Reversed cream with,cream with oranges,with oranges,oranges,Reversed cream with oranges,cream with oranges,, Reversed,cream,oranges Cooking recipes-easy recipes-Gourmandia nonadult cooking-food-recipes-lifestyle Gourmandia.com www.gourmandia.com/video-recipes-cooking-videos Apple gratin with pine nuts-
   1. Peel the apples with a knife, cut them in quarters and remove the core. Nicely place the apple quarters in a concave plate for the oven. Press the lemons and pour the juice over the apples.
   2. Preheat the oven. Sprinkle the apples with cinnamon and ginger powder. Add the pine nuts.
   3. Cut the butter in small pieces and lay them on the apples.
   4. Cook for 20 minutes in the oven. Afterwards, take the plate out of the oven and let it cool until it is lukewarm.
   5. Put the cold crème fraîche in an iced bowl. Add 2 tbsp. sugar and 1 tsp. cinnamon powder. Beat the cream with Chantilly until it is smooth and homogenous.
   6. Serve the lukewarm apples with the cinnamon Chantilly cream in a cup.
   http://www.gourmandia.com/video-recipes-cooking-videos/apple-gratin-with-pine-nuts Fri, 09 Oct 2009 15:58:22 -0700 World Best Dessert Recipes on Video Cooking recipe for: Apple gratin with pine nuts recipe, recipes, recipe video, cooking video, cooking, videos, cooking recipes, easy recipes, Apple,gratin,with,pine,nuts,Apple gratin,gratin with,with pine,pine nuts,nuts,Apple gratin with,gratin with pine,with pine nuts,pine nuts,nuts,Apple gratin with pine,gratin with pine nuts,, App,gratin,pine,nuts Cooking recipes-easy recipes-Gourmandia nonadult cooking-food-recipes-lifestyle Gourmandia.com www.gourmandia.com/video-recipes-cooking-videos Gourmet pie with foie gras and smoked bacon ragout-
   1. Preheat the oven at 392 degrees F (thermostat 7).
   2. Spread the puff pastry and cut six circles of 3.2 in.
   3. Put them on a buttered plate and cook them for about 10 minutes in the oven.
   4. Peel the onions, mince finely. Cut the smoked bacon into small dice. Blanch them for 1 minute in a saucepan with boiling water to make a light compote (puree).
   5. Melt the duck grease in a frying pan. Add the onions, bacon and cepe mushrooms. Let it on a small flame for 15 minutes, without colouring it.
   6. Cut the foie gras into slices of 0.4-0.8 in thickness.
   7. Sear each side for 30 seconds in a preheated pan.
   8. Distribute the onion compote, bacon and cepe mushrooms on the precooked dough discs. Cover with the foie gras slices and slide the pies into the oven.
   9. Let it cook at 392 degrees F for 7 minutes.

   Place the pies on the serving dishes. Enjoy!

   http://www.gourmandia.com/video-recipes-cooking-videos/gourmet-pie-with-foie-gras-and-smoked-bacon-ragout Fri, 09 Oct 2009 15:58:22 -0700 World Best Appetizer Recipes on Video Cooking recipe for: Gourmet pie with foie gras and smoked bacon ragout recipe, recipes, recipe video, cooking video, cooking, videos, cooking recipes, easy recipes, Gourmet,pie,with,foie,gras,and,smoked,bacon,ragout,Gourmet pie,pie with,with foie,foie gras,gras and,and smoked,smoked bacon,bacon ragout,ragout,Gourmet pie with,pie with foie,with foie gras,foie gras and,gras and smoked,and smoked bacon,smoked bacon ragout,bacon ragout,ragout,Gourmet pie with foie,pie with foie gras,, Gourmet,pie,liver,gras,smoked,bacon,ragout Cooking recipes-easy recipes-Gourmandia nonadult cooking-food-recipes-lifestyle Gourmandia.com www.gourmandia.com/video-recipes-cooking-videos Turnip tatin with foie gras and old port-wine sauce-
   1. Cut the turnips into very thin, long slices.
   2. Put the turnips in a frying pan with butter and sugar.
   3. Prepare the whole in a round mould of 3.2 in diameter.
   4. Cut the foie gras in a pan, let it lightly smoke and cook a few seconds on each side. Then, put it to the turnip.
   5. Place the puff pastry circle on top of it.
   6. Cook in the oven at 392 degrees F for 6-7 minutes.
   7. Remove the circle from the mould and put it on a grill to let it cool down.
   8. For the sauce, reduce the port-wine with sugar, cinnamon and vanilla.

   Place the tatin in the middle of the serving dish, … IMCOMPLETE

   http://www.gourmandia.com/video-recipes-cooking-videos/turnip-tatin-with-foie-gras-and-old-port-wine-sauce Fri, 09 Oct 2009 15:58:22 -0700 World Best Appetizer Recipes on Video Cooking recipe for: Turnip tatin with foie gras and old port-wine sauce recipe, recipes, recipe video, cooking video, cooking, videos, cooking recipes, easy recipes, Turnip,tatin,with,foie,gras,and,old,port-wine,sauce,Turnip tatin,tatin with,with foie,foie gras,gras and,and old,old port-wine,port-wine sauce,sauce,Turnip tatin with,tatin with foie,with foie gras,foie gras and,gras and old,and old port-wine,old port-wine sauce,port-wine sauce,sauce,Turnip tatin with foie,tatin with foie gras,, Turnip,tatin,liver,gras,old,port-wine,sauce Cooking recipes-easy recipes-Gourmandia nonadult cooking-food-recipes-lifestyle Gourmandia.com www.gourmandia.com/video-recipes-cooking-videos Duck carpaccio with pistachios-
   1. To prepare the pistou, hack the basil, walnuts, hazelnuts and the pine nuts. Salt, pepper and progressively add olive oil to obtain a thick dough.
   2. Harden the magret in the freezer. Then, cut it into thin slices with a slicing machine.
   3. Using a paintbrush, cover the 4 serving dishes with pistou.
   4. Place the magret slices on each of them, covering the entire plate.</