French Cuisine

  8 small foie gras cutlets 4 Pansy Flowers Balsamic vinegar Foie gras sauce 100 g sugar 75 g butter 50 ml wine vinegar 250 ml veal stock Gingerbread 75 g honey 75 g sugar 185 g flour 1 egg yolk 1 tsp baking soda 125 g milk 50 g butter Pm cardamom powder Pm of cinnamon powder Pm ginger powder Pm of nutmeg powder Red wine confit 500 ml red wine 1/2 orange zest 1 clove 1/2 star anise Pm of cinnamon powder 250 g caster sugar 1 g agar-agar R ed wine confit In a saucepan, combine the red wine, cloves, cinnamon, star anise, orange and sugar. Bring to the boil and reduce until you get a syrupy texture. Add the agar-agar, bring to a boil and set aside.   Gingerbread In a saucepan, heat the honey with the sugar. In a mixing bowl, mix the flour with the baking soda. When the honey and sugar mixture comes to a boil, pour it over the flour while mixing with a whisk. Then add the egg yolk, milk, melted butter and spices. Mix well ...

  2 trout steaks, each 100 g 10 g dried morels 40 g Bresse heavy cream 8 cl Jura yellow wine 2 shallots Etrez Butter 1 bunch carrots Small raw beets from the market 1 leek white 20 g roasted flaked almonds Grape Seed Oil Fleur de sel, pepper Chervil Trout Preheat the oven to 90°C. Keep the skin on and place the trout steaks on a baking sheet covered with parchment paper. Add a drizzle of grapeseed oil and fleur de sel. The flesh side should be underneath. Place the trout in the oven for about 8 minutes. Morels Immerse the morels in water for 2 hours before preparing them, then place them on a paper towel. In a saucepan, melt a knob of butter and add the chopped shallots. Roll the shallots in the butter without browning. Add the morels and cook them over low heat for 10 minutes. Deglaze with the yellow wine and reduce over low heat. After reducing, add the heavy cream, season with salt and pepper and cook gently. Reserve. Vegetables Julienne the leek white. Peel the carrots and beet...

  Short pastry 295 g flour 165 g fresh butter 40 g water 2 g salt 10 g sugar 25 g egg 1 vanilla bean Caramelized apples 12 apples 500 g Veuve Ambal crémant 500 g butter 500 g sugar Yoghurt-cinnamon ice cream 750 g plain yoghurt 100 g cream 135 g sugar 2 g cinnamon powder Crémant-caramel jelly 65 g of gelatin (for 75 cl of apple cooking juices) Vanilla whipped cream 250 g cream 20 g sugar 1/2 vanilla bean 50 g mascarpone Short pastry In a mixer, mix the butter, salt, sugar, eggs and vanilla. Add the water and finish with the flour. When the dough is homogeneous, refrigerate it for about an hour. Roll out the dough to a thickness of 3 or 4 mm. Line the bottom of a pâté en croûte pan. Apples In a saucepan, melt the sugar and then add the butter. Once the butter is melted, deglaze with the crémant and mix everything. Add the apples previously peeled and cut into quarters. Let the apples cook so that they become melting. Remove the apples ...

  4 red mullets, raised in a wallet  Pea curry 1 red onion, chopped 5 cloves garlic, minced 1 finger ginger, chopped 4 tbsp curry powder 250 g peeled tomatoes 100 g split peas 250 g cooked chickpeas 100 ml coconut milk 2 sprigs of coriander 2 green onions Chard 200 g chard Finishing 1 lime Pea curry Cook the split peas in boiling water for 10 to 15 minutes until they are just crunchy. Sweat the onion, garlic and ginger. Add the curry powder and cook for 5 minutes. Add the tinned tomatoes, chickpeas and drained split peas. Add the coconut milk and cook for 10 minutes. Adjust the seasoning and finish with the chopped coriander and green onion.   Chard Separate the chard ribs from the leaves. Cut the ribs into sticks and slice the leaves. Cook the ribs for one minute in salted water.   Red mullets Fry the red mullet for 2 minutes on each side in a pan.   Finishing and plating Heat the curry and add the chard. Arrange the ...