French Cuisine

1 kg 200 (2,64 lbs) of veal tenderloin, 1 small tin of foie gras or mashed potatoes, 1 truffle, handful of button mushrooms, 3 to 4 fresh or canned porcini mushrooms, 1 glass of port, 3  cl of cognac, 100 (0,22 lbs) to 150 g(0,33 lbs) of butter, salt, pepper, 2 chopped shallots, 1 glass of stock  or stock of veal, brioche pastry or frozen puff pastry. Marinate for 5 hours with a glass of port and 3 cl of cognac a nice fillet of well denervated calf from which you have removed the flat side of the tail.  Then you drain it, the season with salt and pepper and reserve the marinade.  In a skillet, when the butter is sparkling, brown the veal on all sides for 7 to 8 minutes.  Then take it out and put it to cool. In the cooking butter that you have saved, sweat a handful sliced ​​button mushrooms with a few porcini mushrooms.  When they are sufficiently reduced, add a strong pinch of shallots, a julienned truffle, and the marinade.  Heat everything well, fla...

4 limes 60 ml water 2 sea bream fillets A few pinches of salt 1 new onion, minced (the green chives minced separately) 4 cl of olive oil 60 g (0,132 lbs) caster sugar A few pinches of Espelette pepper 60 ml milk Remove the bones of the sea bream as well as the skin. Cut the fillets into slices, then in small cubes. Grate the skin of the limes without removing the white skin which is bitter. Squeeze the lemons over the zest, add the sugar, water and milk, mix. To leave freeze for at least two hours. Season the sea bream tartare with a drizzle of oil, the minced onion, the flower salt, Espelette pepper. Add the minced chive greens. Arrange in verrines. Scrape the granita with a fork and decorate the tartar.  

A duck, 150 g (0,33 lbs) fatty bacon, 700 g (1,54 lbs) lean beef, a marrow bone, a bay leaf, 3 cloves, a heart of cabbage, 3 onions, 3 white leeks, 2 stalks of celery, a clove of garlic, 3 small cooked red beets, 2 tablespoons of vinegar, a large pinch of sugar, 1 dl of yogurt. Fry the bacon cut into pieces in a pot. Do the same with the duck cut. Add the meat and bones.  Cover with water.  Bring to a boil and skim.  Add to soup onions studded with cloves, bay leaf, cabbage, celery and egg whites leeks cut into strips. Bring back to the boil, skim again, season and add garlic.  Simmer covered for three hours.  Add two beets cut in pieces and, after half an hour of cooking, add the remaining grated beetroot, vinegar,sugar and continue cooking for 1/2 hour. When ready to serve, remove any meat you  present separately.  Put a tablespoon or two of yogurt on each plate of  Borscht. The duck can be replaced either by an old pheasant or by a hare.  ...

250 g sugar (0,55 lbs), 4 eggs, 200 g (0,44 lbs) powdered almonds. Frosting 5 tbsp icing sugar + lemon juice. Garnish: 1 lemon. Separate the whites from the yolks. Mix the sugar and egg yolks to obtain a runny white paste.  Then add the ground almonds, the juice of 2 lemons and the zest grated from a single lemon.  Finish by incorporating the beaten egg whites.  Garnish the bottom with cake tin (24 cm) with a round of parchment paper.  Generously butter the paper and the mold because the cake tends to come out badly.  Pour the batter.  Bake in a low oven (th 5) 50 mins.  Unmold and let cool.  Dissolve the icing sugar with a little juice lemon, you should obtain a thick and shiny cream, barely runny. l Pour this frosting center of the cake.  Spread it.

750 g (1,65 lbs) fine apricots very ripe, 1/2 glass of water, 250 g(0,55 lbs) of caster sugar, 1 Madeira glass of kirsch. This dessert is prepared in a dish over a fire. Arrange at the bottom of the dish, in a single layer pitted apricots, halved. Add the water and sprinkle with about 2/3 of the sugar in powder. Cook over very low heat, interposing a heat diffuses.  When the apricots are cooked (in principle there is no syrup left at the bottom of the dish(es), the sprinkle with remaining powdered sugar. Add the kirsch by letting it flow to the bottom of the dish and broil for 10 minutes to caramelize the surface.  Arrange the apricots carefully in a compote.  Serve very chilled.

8 fillets of sole - 300 grams (0,66 lbs) of mussels - 250 grams (0,55 lbs) of prawns - 300 grams (0,66 lbs) of leeks - 2 young carrots - 1 onion - 30 grams (0,066 lbs) of butter - 1 bouquet garni - 5 cl of dry white wine - 25 cl of fresh cream - 1 egg yolk -Nutmeg Parsley - Salt and pepper - A few croutons.   Start by chopping the onion then cut the carrots into cubes and the leeks into rings.  Sweat it all these vegetables in a pan with a little butter then salt and pepper. Then add the white wine, 75 cl of water and the bouquet garni.  Done simmer over medium heat, covered, for 20 minutes. Cut the sole fillets into thick strips and pass them through a sieve with the mussels and prawns.  Grate a little nutmeg over the mussels and prawns. Immerse the colander in the broth and make simmer for 5 minutes. Remove the colander from the heat and strain the broth through a sieve. In a saucepan, bring the broth to a boil then add the fresh cream and the egg yolk out of the h...

100 gr (0,22 lbs) potatoes + 5 to 6 spinach leaves or lettuce 2 ½ cups water + hazelnut unsalted butter * Peel and wash the potatoes, cut into thin slices and place in simmering basket. * To wash spinaches and to introduce in bowl with water and to deposit the basket. Set 15 mins 100° (202) speed 4. * When timer stops, empty basket into bowl, add

60 g (0,132 LBS) chicken fillet 1 large potato 4 slices of bacon 2 chicory ½ liter of milk 20 g (0,044 LBS) butter Chive Salt pepper Cut the chicken into small pieces. Peel, wash and cut the potato. Chop 2 slices of bacon and the endive. In a skillet, brown the endive and the butter for a few minutes before adding chicken, potato, bacon and milk. Season with salt and pepper, bring to the boil and simmer for twenty minutes. Mix the mixture. If too thick for your taste, dilute with a little water until you get of desired texture and reheat. Present the soup decorated with pieces of grilled bacon and chopped chives.

1 kg (2,2 LBS) of Golden apples, 500 g (1,1 LBS) of caster sugar, 4 dl of water, 1 lemon 1/2, 1 vanilla pod, 3/4 liter vanilla custard. In a saucepan with a thick bottom, cook the sugar and the water to obtain a syrup which you stop cooking just before it browns. Then throw in the lemon juice, vanilla, then apples peeled, cored and cut into thick slices (about 3 slices in a neighborhood).  The slices must be "comfortable" and completely covered by the syrup, which often requires the operation to be carried out in several stages. Cooking should be  done over very low heat, stirring the pan often.  The apples are cooked when they are translucent (you must allow at least 20 minutes; the time depends on the apples).  Drain the apple slices and put them side by side on a dish before arranging them in a butter crown mould. Place in the refrigerator until the next day. Turn out and serve with vanilla cream that you will have taken care not to over-sweeten, the apple crown i...

4 beautiful veal cutlets, salt, pepper, 80 g (0,176 lbs) butter, 150 g (0,33 lbs) mushrooms, 1 small glass of cognac, 1 pinch of paprika, 8 tablespoons of cream fresh, 1 bunch of chive sprigs. Flatten the cutlets, season with salt and pepper. Brown 2/3 of the butter in the pan, and when it begins to brown, brown the cutlets over a low heat; let them cook well and turn them over halfway through cooking.  During this time, wash, sponge the mushrooms; mince them.  Put remaining butter in another skillet; heat it; add the mushrooms to the hot butter and cook them over medium heat; add salt and pepper. As the cutlets are golden brown, sprinkle them with the cognac, flambé them, then drain them, keep them warm.  Deglaze the sauce by adding the cream to the pan, stir well over heat medium to dissolve the meat juices in the cream, which should thicken and set a nice caramel color, add the mushrooms.  Adjust the seasoning of the sauce; add a pinch of paprika and half the chop...

2 kg (4,4 lbs) of large pickles, 2 liters (67,62 oz ) of water, 150 g (0,33 lbs) of salt. A few sprigs of dill and fennel, a few tarragon leaves, 3 or 4 cloves, 1 small red pepper, 1/2 liter of vinegar, 1/4 liter of water (8,45 oz), 1/4 liter (8,45 oz) of dry white wine, 100 g (0,22 lbs) of sugar. Brush the pickles with a small brush to remove all dust. Prepare the brine by bringing the water and salt to a boil, let boil for 10 minutes.  Pour it over the pickles.  Leave to macerate for 12 hours.  Drain them and rinse them with cold water. Pack them in jars carefully washed and scalded and dried. Distribute the aromatics and spices. Boil the vinegar, water, white wine and sugar.  Pour into the jars. Let cool before closing.  Wait 10 days before consuming. You can keep these pickles 6 months in the fridge, but if you want to keep them longer or if you do not have a cool place to store them, it is better to sterilize them (allow 20 minutes of sterilization).  ...

100 g (0,22 lbs) 70% cocoa dark chocolate 200 g (0,44 lbs) milk chocolate 60 g (0,132 lbs) of flour + 15 g (0,033 lbs) for the mold 100 g (0,22 lbs) butter + 15 g (0,033 lbs) for the mold 175 g (0,38 lbs) sugar 4 whole eggs + 1 white 120 g (0,30 lbs) fresh pistachios 1 pinch of salt Preheat the oven to 180°C-352  (th.6). Melt the dark chocolate and 60 g (0,132 lbs) of butter. Let cool and mix with egg yolks. Beat the egg whites until stiff, incorporating the pinch of salt and 75 g (0,16 lbs) of sugar. Mix 1/3 of the whites with the dark chocolate. Add the sifted flour, then the rest of the whites. Pour this preparation into a buttered and floured mold. Bake. Let cool. Bring the rest of the sugar, 2 large spoonfuls of water to a boil. Add the crushed pistachios. Stir constantly until the mixture caramelizes. Spread on 1 sheet and let cool. Melt the milk chocolate and 40 g (0,088 lbs) of butter. Spread over cooled cake and add the crushed caramel. Leave to harden before passing it un...

  200 g (0,44 LBS) flour 15 cl of stirred cottage cheese 2 St Marcellin cheeses 3 eggs 3 olive tomatoes 1 bunch of chives 50 g (0,11 lbs) walnut kernels 3 teaspoons of sugar 4 tablespoons of olive oil 1 packet of baking powder Nutmeg, salt, pepper Rinse and dry the tomatoes. Cut them into thick slices. coat them a little oil. Arrange them on a plate, sprinkle with sugar and let comfit in a low oven for 20 minutes. In a bowl, break the eggs.  Add salt, yeast, cheese, a pinch of grated nutmeg and olive oil.  Whisk to froth. Incorporate the flour then the crushed walnuts, the St Marcellin cheese cut into cubes, the tomatoes and finally 2 tablespoons of chopped chives. Pour the mixture into a buttered cake tin and bake for 35 minutes at 180°C (352) (th 6).  When the top is nicely browned, remove from the oven, unmold and let cool. Before cutting.

1.2 kg (2,65 lbs) beef aiguillette (larded and tied), 6 onions, 6 cloves of garlic, 1 tbsp of tomato purée,1 can 4/4 of tomatoes peeled, 3 tbsp olive oil, 1 bouquet garni, oregano, cayenne, sugar, salt, pepper. Brown the aiguillette in the oil. Fry the chopped onions for 10 min. Add the concentrate, the meat, the minced garlic, the tomatoes, the bouquet garni, 1 tbsp oregano and sugar. Let simmer for 2½ hours covered. Salt and pepper halfway through cooking.

1 fennel - ½ lemon - 2 tsp olive oil - 3 scallops (80 g) - 2 sprigs of basil - salt, pepper Peel the fennel and wash it. Finely chop it. Cook it for 5 minutes in the basket of a steamer or couscous cooker. Squeeze the lemon. Heat 1 tsp of olive oil in a non-stick pan. Add the fennel. Salt, pepper. Sprinkle with juice lemon. Let simmer for 5 minutes covered over low heat. Remove the fennel and set aside. Wipe out the frying pan and heat 1 tsp oil of olives. Cook the scallops for 1 minute on each side.   Wash the basil and chop it.  Arrange the walnuts scallops on a hot plate.  Surround with slices of fennel and sprinkle with chopped basil.  Serve immediately.

1 hollowed sole (about 270 g) - 1 garlic clove - 1 tsp curry - 1 tsp chopped chives - 1 tsp 0% yogurt - 1 lime - 1 tsp flour  - 1 tsp sunflower oil Rinse the sole under cool water, then pat it dry with paper towel. Peel the garlic clove and mince it. Mix half the curry,  garlic, yogurt and chives. Stuff the sole with this mixture and close the opening with a wooden skewer.  Wash the lemon under running water  hot, cut into thin slices. Mix the flour and the rest of the curry, spread this mixture on both sides of the  sole. To do h eat the oil in a non-stick pan and cook the fish for 5 minutes on each side. Serve surrounded by lemon wedges.   Serve with pan-fried carrots, or broccoli and wild rice (to be counted).

120 g (0,30 lbs) Ebly-type wheat - 1 can of cooked red beans (265 g drained) - 2 medium tomatoes - 1 green pepper - 1 garlic clove - 2 small white onions - 30 g (0,066 lbs ) mimolette - 4 tsp olive oil - 2 tsp mustard - 4 tsp vinegar - salt, pepper Cook the wheat for 15 minutes in boiling salted water, drain. Meanwhile, rinse and drain the kidney beans. Wash the tomatoes and bell pepper, cut into cubes. Peel and mince the garlic and onions.  Cut the mimolette into thin sticks. Lay out all ingredients in a salad bowl. Prepare the vinaigrette: mix the oil, mustard, vinegar, salt and  pepper. Pour the dressing in the salad bowl, mix and serve. 12

250 g (0,55 lbs) salmon fillet - 20 sprigs of chives - 2 tsp mustard - 10 cl olive oil - a few drops of lemon juice - salt and pepper Put the diced salmon, chives, mustard, lemon juice, salt and pepper in a blender. Mix everything 15 to 20 seconds with toasted toast it's great for the evening.

1 small can of sweetcorn grains + 2 ½ cups of ½ skimmed milk 1 small pinch of nutmeg + 1 knob of butter * Rinse corn kernels well under running water. * In the bowl, pour milk, corn, butter and program 6 mins 90°-194 speed 3. * Add nutmeg, butter, place the simmering basket and mix 20sec turbo.

 120 g (0,26 lbs) potato + 50 g (0,11 lbs) frozen peas + 100 g (0,22 lbs) lean broth * Peel, wash, cut the zucchini and potato into small pieces. Put potato in the simmering basket. * In the bowl, pour the broth, place the simmering basket and cook for 20 minutes 100° (202)speed 4. Add the peas after 12 minutes of cooking. * Pour the vegetables into the bowl then mix 20 sec speed 0 to 5, possibly without the cup, depending on the desired consistency. *** Same with 30 gr (0,066 lbs) white leek + 1 goblet lean broth + 100 gr (0,22 lbs) potato + 30 gr (0,066 lbs) frozen peas.

  2 cucumbers 1 bunch of fresh basil 1 lemon Pine nuts 1 C. c. mustard 2 tbsp. at s. olive oil Salt pepper Wash but do not peel the cucumbers. Finely cut them lengthwise with a mandolin. Drain them in a colander with a little salt for about 20 minutes. Rinse and dry gently. Chop the basil. Keep a few leaves for decoration. Prepare the sauce: mix the olive oil, lemon juice, mustard and chopped basil. Salt, pepper. Chill for about a quarter of an hour. Arrange the plates just before serving with the basil leaves, the sauce and the sprockets.

600 g (1,32 lbs) chicken fillets 12 shallots 5 large spoonfuls of crushed peanuts (unsalted) 1 large spoon of chopped lemongrass 1 large spoon of cane sugar 2 teaspoons each (turmeric and coriander powder) 1 teaspoon of cumin ½ teaspoon of cinnamon Olive oil Salt Peel the shallots. Finely chop 2 of them and cut the others in 2. Mix the crushed peanuts, minced shallots, lemongrass, sugar, all the spices and 1 spoon of oil. Cut the chicken into 3 cm (1,18 inc) cubes and coat them with the mixture. Refrigerate for 1 hour, stirring 3 times. Preheat the oven to 210°C- 410 (th.7/8). Thread the chicken cubes onto skewers, alternating with the shallots. Place in the oven for about 20 minutes, turning them over a few times. Serve very hot.  

20 cl liquid fresh cream 30 cl of milk 4 egg yolks 120 g (0,26 lbs) cooked green asparagus 2 egg whites Espelette pepper powder Salt Heat the milk and cream in a saucepan. Meanwhile, beat the egg yolks with a little salt. Pour the milk and the cream little by little on the yolks, beating well. Return the mixture to the saucepan. While stirring, thicken over heat soft. To put out the fire. Add the cooked asparagus and mix. Correct if necessary the seasoning. Leave to cool and refrigerate if you prefer to taste the cream very cold. Preheat the oven to 180°C-352  (thermostat 6). Beat the egg whites until stiff with a pinch of salt. Place a spoonful of egg whites in 6 mini molds muffins and bake for 5 minutes. Pour the cream into the verrines, place an island on top and sprinkle with a little Espelette pepper. Serve immediately.

Frozen vegetables : 400 g (0,88 lbs) zucchini, 200 g (0,44 lbs) broad beans, 200 g (0,44 lbs) green beans 2 cloves garlic Cornflour Olive oil Fresh herbs of your choice (mint, basil, parsley, chives, etc.) Salt pepper Boil ½ liter of water in a saucepan. Immerse the still frozen vegetables, season and cook for ¼ hour. Add off the heat, the herbs of your choice, the oil and strain the mixture in the blender. Add the cornstarch to thicken the mixture, and put back on low heat 5 minutes, stirring constantly. Serve immediately.  

  4 ripe avocados 4 sprigs of fresh cilantro, finely minced Juice of a lemon 1 red onion, very finely chopped 20 g (0,044 lbs) cream 1 Bulgarian yogurt 16 shrimp marinated for 1 hour (olive oil, soy sauce, cayenne pepper, salt) 1 red bell pepper, diced Salt pepper In a salad bowl, marinate the shelled prawns with a tablespoon of olive oil, a tablespoon of soy sauce, a pinch of chilli pepper Cayenne and a little salt. Pass the avocados with the lemon juice in the blender until obtaining a texture very smooth.  Add cream, yogurt and onion. Blend until smooth desired. Add the finely chopped cilantro. Season to taste. Fill the piping bag with the preparation then distribute the cream in a layer in verrines, alternating avocado mousse, shrimp, avocado mousse... Finish with a shrimp and a few diced red peppers.

puff pastry 2 eggs 50 g (0,11 lbs) grated cheese, mixed 150 g (0,33 lbs) heavy cream About fifty mussels 1 dose of saffron 1 small shallot, minced 10 cl of dry white wine 2 bay leaves 10 g (0,022 lbs) butter 1 egg yolk Salt pepper In a large saucepan, melt the shallot with a knob of butter then add bay leaves and white wine. Plunge the mussels. Take them off the heat when they are open. Remove the shells and reserve the mussels. Preheat the oven to 180°C (352) (thermostat 6). Cut 12 discs of puff pastry to the size of the tartlet moulds. using the fingerprint to darken. Place 6 disks of dough at the bottom of the cells. Prick the bottom with a fork. In a salad bowl, mix the eggs, fresh cream, saffron, mixed Gruyère, salt and pepper. Put 4 molds per cell, pour the mixture on top and cover with a new disc of puff pastry, making a tight seal.  Decorate as desired using a small sharp knife, brush with an egg yolk and put in the oven for about 30 minutes.  

16 scallops (without coral) 16 baby spinach leaves Olive oil Grated coconut Chilli powder Salt and pepper Wooden spikes Prepare a sauce with 3 tablespoons of oil, 1 tablespoon of coconut and 1/2 spoonful of hot pepper. Wash and dry the spinach leaves and salt them. Fry the scallops on both sides in a pan with 2 spoons of oil. Salt and pepper. Place each nut on a spinach leaf and hold them together using with a skewer before arranging them in a dish or small dish. Add a teaspoon of sauce to each nut before serving.  

75 g (0,16 lbs)flour 20 g (0,044 lbs) brown sugar 25 g (0,055 lbs) dark chocolate chips 40 g 75% dark chocolate 1 tablespoon of cocoa 1 egg 5 cl of milk 25 g (0,055 lbs) butter ½ teaspoon baking powder 25 g (0,055 lbs) pine nuts 1 pinch of salt Preheat the oven to 200°C (392) (th.6/7). Beat the egg with the sugar, milk and cooled melted butter. Add the mixture  flour/yeast/cocoa. Continue beating for about 2 minutes, then Add the chocolate chips. Mix and pour into the molds to 2/3. Bake 20 minutes. To leave  chill. Grill the pine nuts, without fat. And melt the chocolate into pieces,  water bath. Arrange the muffins on a plate, add a spoonful of chocolate and sprinkle with  sprockets.  

200 g (0,44 lbs) pitted soft Agen prunes 100 g (0,22 lbs) Bayonne ham 100 g (0,22 lbs) Roquefort cheese (optional) 100 g (0,22 lbs) Périgord walnuts 3 eggs 160 g (0,35 lbs) flour 1 packet of baking powder 10 cl of milk 20 g (0,044 lbs) butter 4 tablespoons of olive oil Salt pepper In a bowl, beat the whole eggs, oil and milk. Salt and pepper. Mix in a bowl, the flour and the yeast and gently incorporate it into the egg preparation. Cut the ham into strips, the prunes into slices, the Roquefort into cubes and coarsely chop the walnuts. Add all these elements to the preparation by gently mixing. Butter a cake pan. Pour the mixture and bake for 50 minutes at 180°C (352) (th.6). Monitor the end of cooking with the tip of a knife which should come out dried. Unmold once cooled.  

8 carrots 10 cl of liquid cream Thyme Coriander seeds Salt pepper Wash, peel and cut the carrots into rounds. Put them in a saucepan with ½ liter of water, 1 teaspoon coriander seeds and 4 sprigs of thyme. Season with salt and pepper and bring to a boil and cook for 15 minutes. Remove the thyme, drain and reserve the vegetable broth, then blend the carrots. Stir in the cream and the vegetable broth until smooth. Reheat without boiling before serving.  

400 g (0,88 lbs) flour, 4 whole eggs, 2 pinches fine salt, 1/2 liter (16,80 oz) of milk, 1/2 liter (16,80 oz) of beer, 4 tablespoons of oil, 1 sachet of sugar vanilla, 2 tablespoons of orange blossom water. Put the flour in a large bowl, then work it with all the elements added one after the other (you may not need all the beer, it depends on the 2 flour used) watch the fluidity of the dough, when it is very smooth, let it rest.   Whether you have a pan with a non-stick coating you will not use fat for the cooking crepes; make them thin and let them cook for 1 or 2 minutes on each side. Serve them all warm, sprinkled with powdered sugar and served with runny honey, fresh cream and various jams.

Autumn color: 25 cl of freshly squeezed orange juice, 1 dl of maple syrup, 1 dl of white rum, 1 tablespoon of lemon juice. Pour into a shaker, mix and pour over ice cubes. Winter color: 25 cl of milk, 1 dl of maple syrup, 2 pinches of cinnamon. To heat gently pour the milk, pour the syrup in a stream, add the cinnamon, mix and pour into cups. Spring color: 2 dl pineapple juice, 2 dl passion fruit juice, 1 dl maple syrup, 2 slices of lime, 2 pinches of vanilla. Pour all the ingredients into a carafe, mix and pour over ice cubes. Summer color: 25 cl of pink grapefruit juice, 1 dl of vodka, 1 dl of maple syrup. Whisk in a shaker and pour over ice cubes.  

For the jelly: 1 oxtail, 2 calf's feet, 3 bones, rind, 1 onion, 3 carrots, bouquet garni, crushed peppercorns, a little salt, 3/4 liter of white wine dry. For the meat: 2 kg (4,4 lbs) 400 (0,88 lbs) of beef (larded baroness). For the vegetables: small bundles of carrots, asparagus tips, green beans. The jelly: brown all the ingredients, add the white wine. Let reduce, then cover of water. Cook for 3.5 hours. After cooling, remove the fat. The meat: brown the aiguillette. Flambé with Armagnac. Bake for 3½ hours with the jelly. Reserve the meat. Degrease the jelly once more and towel.  Half of the jelly is chilled.  The other, to room temperature, will serve to darken the dish.  Brush the cut beef with jelly thin slices as well as the vegetables.  The other half of the jelly will adorn the aiguillette with  its triangles.

2 egg whites, 15 g (0,033 lbs) marshmallow root (herbalism), 500 g (1,1 lbs) gum arabic  water orange-tree. (pharmacy), 500 g (1,1 lbs), caster sugar, 1 1/4 liters (44,09 lbs) of water, starch, pastry coloring, flower Crush and wash the marshmallow root, boil it in a 1/4 liter (8,81 oz) of water, leave to infuse and pass through a sieve or through cheesecloth. Add to the still hot infusion 500 g (1,1 lbs) of crushed gum . Place the pan over low heat, stir with a wooden spoon until dissolved, melt the sugar and thicken until the consistency of syrup, stirring nonstop.  Add the beaten egg whites and orange blossom. Thicken over low heat beating everything, pour a few drops of dye. Sprinkle a marble very generously with starch. Pour the dough, let it cool and cut it into strips or squares.

200 g (0,44 lbs) twisted pasta with 3 flavors (green white red) 60 cl skimmed milk 40 g (0,088 lbs) flour - pepper 250 g (0,55 lbs) skinless chicken breast 50 g (0,011 lbs) wholemeal bread crumbs. Cook the pasta. During this time, pour the milk little by little over the flour in a saucepan and bring to a boil, stirring constantly until the sauce thickens.  Cook over low heat for 1 additional minute, stirring often, then season with pepper. Add the dice of chicken and pour everything into a large deep baking dish. Drain the pasta and spread them over the sauce, pressing them down a little but without immerse them completely.  Sprinkle evenly with bread crumbs and brown in a preheated oven at 190° for 20 mins.

50 gr (0,11 lbs) frozen spinach + 30 gr (0,066 lbs) white leek + 1 ½ cup of water 150 gr (0,33 lbs) potato + hazelnut butter Peel, wash, cut the leek and potato into small pieces and put in simmering basket. In the bowl, pour the water, place the simmering basket, the spinach in the Varoma plateau and set 20 mins 100° (202) speed 4. Discard the cooking water and pour the vegetables into the bowl then blend for 20 sec.

400 g (0,88 LBS) raw beetroot 1 large potato 1 plain yogurt 2 tablespoons crushed almonds 1 vegetable stock cube 1 tablespoon olive oil Salt pepper Peel beets and potatoes and cut into pieces. Place the pieces in a saucepan with ½ liter of cold water and 1 tablet of vegetable broth. Bring to a boil and simmer for ¼ hour. Mix the contents of the saucepan, incorporating the yogurt and olive oil. Adjust seasoning and reheat without boiling. Brown the almonds in a nonstick skillet. Serve in a soup plate and sprinkle with almonds.  

3 red peppers 200 ml soy milk 2 tbsp. at s. soy sauce 1 C. c. agar agar Roasted sesame seeds coarse salt A handful of hazelnuts Cook the peppers under the broiler, turning them regularly. until the skin is black. Put them in a plastic bag and leave them chill. Peel the peppers, add the hazelnuts and mix them with the soy sauce. Dilute the agar-agar in the milk. Heat and bring to a boil for about 30 of seconds. Pour the liquid over the peppers and blend again. Fill twelve small verrines, let cool before refrigerating. Add a pinch of toasted sesame and coarse salt before serving.  

8 fresh eggs 200 g (0,44 lbs) green asparagus 3 spoonfuls of cream 30 g (0,066 lbs) butter 1 spoon of chopped parsley 50 g (of shavings of mimolette lbs) Salt pepper Rinse the asparagus quickly and dry them. Remove the base of each and cut the rest into pieces of about 3 cm. (1,18 inc) Melt 20 g (0,044 lbs) (of butter in a frying pan and brown the pieces asparagus for ten minutes. Season with salt and pepper and set aside. Break the eggs and beat them with the cream, salt and pepper. In the same skillet, heat the rest of the butter and cook the beaten eggs for 5 minutes. Add the pieces of asparagus, cover and leave another 4 or 5 minutes to finish cooking. Sprinkle with chopped parsley and shavings of mimolette and serve very hot.  

12 fresh scallops 2 mangoes 1 lime 1 C. c. pink berries Parsley Olive oil Fleur de sel, pepper Open, trim and wash the scallops. Remove the coral. Chop the scallops and place them on a plate. With the aid of brush, brush lightly with olive oil. Place in the fridge for 15 mins. Peel and pit the mangoes.  Mix 1 mango with half the juice of lime and a drizzle of olive oil. Thinly slice the other with a mandolin sliced ​​mango.  Sprinkle serving plates with fleur de sel and freshly ground pepper. Pour a little mango coulis and spread. Arrange the scalloped scallops  and mango slices. Sprinkle with crushed pink peppercorns and flat-leaf parsley.