French Cuisine

  For the pea emulsion   1kg fresh shelled peas 4 pieces of carrots 4 pieces of round turnips 4 pieces of spring onions 1 nice lettuce 200g fava beans, sorted (small) 1 sweet onion 1 bunch peppermint Borage flowers, affila cress, other herbs and edible flowers For the bush tartlet 4 slices gluten-free cereal bread 2 brousses du Rove 200g fava beans 4 pieces of shallots Olive oil Husk juice Lecithin For the pea jelly 500 g pea pods Gelatin (8 sheets per litre) Caviar Pot of peas 1 leek white PM egg white For the pea emulsion   Sort the peas. Set the smaller ones aside and keep them fresh. With the larger ones, make a velouté by sweating the onions, add the peas and moisten with a white bottom. At 3/4 of the way through cooking, add the peppermint (two sprigs). Strain through the Thermomix, whisk slightly in olive oil and set aside in the fridge. Prepare and turn the carrots, turnips and onions, roast the vegetables separately in a sa...

  1 pork chop 250 g of breast 1 cute thread 1 sprig of rosemary Potato Scoop   500 g potatoes 1 bunch chard ribs 2 onions 1/2 L white poultry stock Garlic, rosemary, salt, pepper Chanterelles and black garlic juice   200 g of clogged chanterelles 150 g carrots 150 g black garlic Olive oil Butter Meat juices   Pork stir-fry Olive oil Butter Shallots Poultry stock Black Garlic Rosemary sprigs Mangalitza pork Remove the pieces of meat 15 minutes before cooking. Sear them in a frying pan over low heat with a dash of olive oil. Drizzle generously and add a sprig of rosemary and a few cloves of garlic. Finish cooking in the oven. Be careful not to overcook it. Place the meat on a rack for about ten minutes before eating.   Potato and chard chops Wash and peel the potatoes. Peel the chard ribs, removing only the fills present on the surface. Set aside the green leaves to be laid out at the last minute after scalding...

  200 g fresh chard greens 2 strips of celeriac (about 10 cm/10cm) Walnut oil Whole truffle to grate Farce 20 g truffle chopped melanosporum 200 g chard white 1 large artichoke 150 g celeriac Sauce 1 L chicken stock 300 g of whipping cream 20 g walnut oil 30 g raw butter Farce Turn the artichoke stock to recover the most tender part. Cut the celery, artichoke and chard into brunoise. Steam all the vegetables and add the chopped truffle after cooling. Set aside in the fridge. Assembly Blanch the chard greens in the English style. Make a carpet without a hole between two tea towels and then roll with a rolling pin to relax the white veins (less tender). Cut out 12 cm diameter circles. Line 7 cm pie rings with the green and stuff with the stewed vegetable brunoise. Close the palate and turn it over gently. Sauce Reduce the chicken stock by 3/4, add the liquid cream and reduce by half again. Using a hand blender, emulsify with the walnut oil and fresh bu...

  Poultry 1 free-range poultry of 2.2 kg 200 g softened butter 1/2 bunch of chopped tarragon Salt, pepper, 2 cloves of garlic 1 sprig of thyme and rosemary 2 sage leaves 1 bay leaf Poultry juice   500 g chicken fins 1 L brown poultry stock 50 g carrots, 100 g leeks 100 g onion, 3 cloves garlic 1/2 tomato, 1 g juniper 1 clove 3 g toasted black pepper 20 cl red wine 1/2 bunch tarragon 35 g red wine mirror 20 g heavy cream Garnish 4 early turnips, 1 shallot 4 small new potatoes 100 g oyster mushrooms 1 sprig of tarragon The free-range poultry of Serpaize Dress the poultry and debone the thighs raw. Flavour the softened butter with the tarragon, salt and pepper. Using a piping bag, fill with butter under the skin of the two fillets. Season the inside of the poultry with salt, pepper, garlic and herbs. Bake for about 17 minutes at 210 °C then remove from the oven cover with aluminium foil for 20 minutes to finish cooking. Keep the cooking...

 Strawberry marmalade Genoa Bread Biscuit   150 g marzipan 3 whole eggs 50 g melted butter 2 g baking powder 30 g flour 2 g tagette sheet powder Fruit Tiles Strawberry: 170 g strawberry juice 50 g sugar, 12 g cornflour Tagette: 20 g lemon juice 12 g cornflour, 50 g sugar 2 g tagette powder, 150 g water Tagette sorbet 300 g water, 90 g sugar 37 g glucose syrup 20 g lemon juice 10 g tagette sheets Honey whipped cream   200 g of whipping cream 20 g honey, 2 g icing sugar Genoa bread biscuit Warm the marzipan in the microwave, then whip with the eggs with a mixer. Add the flour, baking powder and tagette powder and the melted butter. Bake in a baking dish lined with parchment paper to a thickness of 1 cm at 170 °C for 13 minutes.   Fruit Tiles Strawberry: Boil the ingredients in a small saucepan and spread on a silicone sheet. Dry for 1 hour 10 minutes at 110°C. Tagettes: Boil the ingredients in a small saucepan, add the ta...

  125 g raspberry Chocolate decoration 50 g raspberry coulis Cocoa crumble Raspberry jelly Caramelized cocoa nibs Raspberry sorbet Biscuit Sacher   225 g marzipan 81 g sugar 131 g egg yolks French Meringue 62 g T55 flour 32 g unsweetened cocoa, 95 g whole eggs, 30 g Cocoa nibs liqueur Manjari Chocolate Cream 1L custard 208 g melted manjari 500 g custard Raspberry and manjari ganache   197 g manjari chocolate 100 g raspberry juice 125 g 30% cream 25 g glucose syrup 490 g 35% cream   Biscuit sacher Warm the marzipan for 40 seconds in the microwave. Whip with the sugar, yolks and eggs for 15 minutes with a mixer. Gently add the flour and cocoa, then the French meringue. Bake for 9 minutes on a baking sheet with parchment paper in an oven at 195°C. Cut circles 7 cm in diameter and then soak in cocoa nibs liqueur. Manjari Chocolate Cream Cook the custard sous vide at 84 °C for 35 minutes with a full vacuum. Make an...

  Beef consommé Oxtail: 1kg Gite : 1kg Chuck steak: 1kg Carrot: 3 pcs Onion: 2 pcs Leek: 2 pieces Celery: 2 branches Ginger: 1 pce Galangal : 1 piece Lemongrass: 1 pe Thyme: pm Garlic :1 head Black pepper: pm Lime :1pcs Dry green pepper Ravioli Flour: 400gr Egg yolk: 300gr White vinegar: 30gr Salt: 5gr White truffle oil: 100gr Parmesan 100gr Whole-grain mustard: 60gr Finishing White Truffle: 1 piece Lime :1pcs Beef Jerky: pm Smoked Salt: pm Truffle oil :p m Green cardamom:1gr Cloves:1gr Pepper: 1gr Coriander seed : 1gr Long pepper: 1gr Beef Consommé Cut the oxtail, the heel, the chuck, cutthe large pieces, put them in circles, add water to the top and bring to the boil. Skim and add the aromatic garnish. Cook overnight. Strain and degrease. Just before serving, adjust the seasoning by infusing lime zest, ginger and green pepper. Ravioli stuffing Remove the beef from the consommé and shred it. Cut the filling into brunoise, sea...

  Porcini foam 200 g porcini mushrooms, minced 250 g mashed potatoes 50 g cream 60 g butter Pan-fried porcini mushrooms   400 g porcini mushrooms 1 clove of garlic 2 sprigs of flat-leaf parsley 1 tbsp vinegar Assembly   Hazelnuts Garlic chips Chopped parsley 10 quail egg yolks 2 large porcini mushrooms Capers Hazelnut oil Porcini foam Slice the porcini mushrooms and cook them in a frying pan with a drizzle of grapeseed oil. Then put them in a blender with the mashed potatoes, cream and butter. Blend to obtain a smooth and homogeneous mixture. Set aside in a siphon and add two gas cartridges. Pan-fried porcini mushrooms Remove the leaves from the parsley and crush it. Peel the garlic clove and chop finely. In a frying pan over high heat, fry the porcini mushrooms, giving them a nice coloring and add the sherry vinegar. Finish with the crushed parsley and chopped garlic. Reserve. Training In a deep dish, place the pan-fried porcini mushrooms an...

  20 scallops in shells 800 g Jerusalem artichokes 1 tsp walnut vinegar Peanut crust 50 g white peanuts 20 g sandwich bread 40 g butter Sauce 150 ml white wine 200 ml crème fraiche 50 ml Noilly Prat 1 onion 1 clove of garlic 2/3 parsley stalk Sarawak White Pepper Open the scallops, remove the sandy bag, set the walnuts aside and rinse the bards thoroughly.   Sauce Place the bards in a saucepan, moisten with white wine to the top, add the chopped onion, a clove of garlic, 3 Sarawak peppercorns and a few stems of parsley. Cook for 5 minutes then drain. Reduce the broth by half, add the cream and reduce again to obtain a syrupy consistency. Finish by incorporating the Noilly Prat, adjust the seasoning and set aside.   Peanut crust Roast the peanuts in the oven and mix them with the sandwich bread and softened butter. Spread between two pieces of parchment paper. Leave to set in the fridge and cut into 3 cm circles.   Peel The Jerusalem arti...

  12 sea urchins 1 fennel 500 g coarse salt Fennel puree 200 g fennel 20 g onion, minced 2 g fennel seed 1/2 star anise 2 g salt 50 g oil 75 g water Fennel jelly 250 g centrifuged fennel juice 90 g cream 1/2 star anise 4 g fennel seed 500 g of champagne to be reduced to 100 g over heat Salt Pepper 4 sheets of gelatin per litre Sea urchin jelly 250 g clarified American cheese 125 g sea urchin juice 8 g gelatin American sauce 15 g shallot 0.2 g chilli powder 0.3 g tandoori 1/4 bird's eye chilli pepper 20 g honey 250 g langoustine stock 5 g Mazavarou spice 300 g milk Sea urchin sauce   400 g American cheese 150 g sea urchin juice 300 g milk Take the tongues from the sea urchins and keep the shells. Wash the shells and tongues.   For the fennel puree Sweat the onion in olive oil, add the fennel, season and cook for 15 minutes. Moisten with water, cook, blend and pass.   Forthe fennel jelly Infuse...

 Milk curd 1 L milk 20 g rennet Truffle pesto 60 g fresh truffle Salt Lemon Virgin olive oil Milk curd Pour a litre of milk into a bowl over a double boiler and heat it to 32°C (check with a thermometer). Remove from the heat, add 20 g of rennet and mix it with a whisk. Remove it immediately into a flat tray, the thickness of the milk should be 1 centimetre. Keep on the table for 15 minutes (this is the time it takes to coagulate) and set aside in the fridge. The next day, turn the milk over on paper towels and onto another baking sheet. So that it can drain. Keep it cool. (Note that the longer the draining time, the more homogeneous the curd). Truffle pesto Crush 60 g of pureed fresh truffle in a mortar. Season with salt, a few drops of lemon juice and virgin olive oil. Heat the mixture at the last minute.   Finish Cut the surface of the milk into 6 squares, with the paper towels. Place a spoonful of hot truffle puree on the plate. Cover it with a veil of milk and sprin...

  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 ...

Chestnuts 1.5 kg Powdered sugar 1 kg Vanilla 1 pod Cut the chestnuts with a knife and immerse them in cold water in a casserole dish. Bring to a boil and let boil for 5 minutes. Turn off the heat and let them cool in the water. Once slightly cool, peel the chestnuts and remove their skin. Return them to the pot in cold water and boil again for 40 minutes. Drain and put them through a food mill or blender. Pour 15 cl of water into the casserole and add the chestnut puree. Heat over low heat with the vanilla pod split in two. Bring to the boil, stirring regularly for around twenty minutes. Remove the pod and pot immediately. Serve the quick chestnut jam.

Eggs 8 Smoked trout 4 slices Liquid cream 200 ml Chopped dill 2 tablespoons Lemon ½ 5 berries 10 turns of the mill Salt pepper To start, preheat the oven to 200°C. Squeeze the half lemon to extract the juice. Pour into a bowl and whisk with the cream, chopped dill and 5 berry mixture. Season with a small amount of salt. Then cut the slices of smoked trout into strips. Divide them into ramekins. Add the lemon cream. Break two eggs into each ramekin. Season with salt and pepper. Take out ramekins that can withstand the heat of the oven. Fill with boiling water and place in the oven for approximately 12 minutes. Serve the eggs casserole with smoked trout and dill immediately.

Mirabelle plums 250 g Eggs 5 Semi-salted butter 250 g Sugar 280 g Wholemeal flour 250 g Baking powder 1 sachet Orange blossom water 3 tablespoons Cut the butter into pieces and leave it at room temperature to soften. Preheat the oven to 180°C. Whisk the 250 g of sugar and the eggs in a food processor to obtain a frothy mixture. Add the soft butter and mix. Add the flour, orange blossom water and washing powder and mix quickly. Wash and dry the mirabelle plums, open the fruits in 2 and remove the stone. Take half of the mirabelle plums, cut them into quarters and incorporate them into the dough. Pour into a buttered cake mold. Arrange the remaining mirabelle plums on the dough, skin side down. Sprinkle with the remaining sugar. Bake your mirabelle plum pound cake for 45 to 50 minutes.

Water 1 l Ginger 10 g Cloves 5 Cinnamon sticks 2 Lemons 2 Apple Pink Lady 1 Honey 2/3 tablespoons Heat the water until boiling. In the meantime, peel the apple and cut it into slices and do the same with the ginger. Squeeze the 2 lemons and reserve the juice. Once the water boils, add the apple, ginger, cinnamon and cloves. Turn off the heat and infuse for 10 minutes. Meanwhile, put the honey and lemon in a teapot (or other large container), then cover with the filtered infusion. Serve in large cups and enjoy the alcohol-free grog hot!

Flour 250 g Zucchini 2 medium Turkey ham 200 g Grated Emmental 150 g Eggs 4 Olive oil 10 cl Yeast 1 sachet Butter, salt, pepper Preheat your oven to 180°C. Peel the zucchini and cut them into small cubes. With a drizzle of olive oil, cook them for about 15 minutes in a pan. Cut the turkey ham into small pieces as well. Mix the flour, yeast, eggs and olive oil in a suitable container. Add the cooked zucchini, diced turkey and grated Emmental cheese. Add salt and pepper. Put everything in a buttered and floured cake mold, then bake for 50 minutes.