French Cuisine

400 g (0,88 lbs) salmon fillets 8 small turnips 4 green Granny Smith apples 16 hazelnuts 2 tbsp. c. honey mustard 2 tbsp. at s. lemon juice 6 tbsp. at s. olive oil Salt pepper Mix lemon juice, honey mustard, olive oil and hazelnuts previously crushed. Salt, pepper. Peel the turnips and the apples, then grate them using a mandolin. Quickly pan-fry the salmon with a little oil then plunge it into boiling water. frozen to stop the cooking. Cut in pieces. Arrange the salmon with the grated. Season immediately with the hazelnut sauce.

  4 Jerusalem artichokes 100 g (0,22 lbs) blackcurrant 1/2 onion 60 g (0,132 lbs) dried duck breast 1 C. at s. sesame seeds Olive oil Salt pepper Wash, peel and grate the Jerusalem artichokes using a mandolin.  Chop the onion and the sweat in a non-stick pan with a little oil. Add the blackcurrant and crush the beans. Reserve this sauce. Fry the sliced ​​duck breast over medium heat. Then add the Jerusalem artichokes grated.  Sear over high heat while stirring, then add the sesame seeds. Salt, pepper. Serve immediately with the warm sauce.

250 g (0,55 lbs) lettuce leaves 400 g (0,88 lbs) goat cheese log 3 or 4 yellow nectarines Olive oil Balsamic vinegar Salt pepper Rinse the salad and the nectarines. Squeeze the young shoots and cut the nectarines into thin slices of 1 cm (1,96 inc). Slice the goat cheese log. Arrange the slices of nectarines and goat cheese alternately to form a circle in the plates. Then place the lettuce in the center. Drizzle with the oil, vinegar, salt and pepper mixture. Serve immediately.

2 tbsp. at s. olive oil 10 sprigs of chives or flat-leaf parsley 1/2 lime 2 g (0,0044 lbs) of agar-agar 20 cl of milk 4 large tomatoes, hollowed out 2 cans of corn  Red cabbage sprouts purchased or to grow yourself A bag of pine nuts Salt and pepper Drain a can and a half of corn (430 g) and mix until obtaining a smooth cream. Add the milk, salt and pepper. In a saucepan, heat the corn cream with the agar-agar for 5 minutes. Add the sprockets. Divide this cream into the glasses and set aside in the fridge. Mix the lemon zest and juice, set aside. Cut the flesh of the tomatoes into small cubes, sprinkle with lime juice, season. Add the chopped herbs and set aside. Carefully pour the toppings over the corn cream in layers of color (tomatoes, corn kernels, tomatoes, etc.) starting and ending with the tomatoes. Decorate the glasses with red or white cabbage sprouts.  

1 kg (2,2 lbs) of fresh broad beans 6 spring onions 4 tomatoes 200 g (0,44 lbs) fine smoked bacon 1 bay leaf 1 sprig of savory 1 tablespoon of olive oil Salt pepper 4 slices of country bread 50 g (0,11 lbs) butter      Scald the tomatoes for 1 minute, peel them, seed them and cut them in small dice. Shell the beans, boil them for 2 minutes, cool them and remove the skin of each grain. Chop the new onions. Fry the bacon in olive oil. When they are golden brown add the onions, tomatoes, bay leaf, savory and cover with water. Bring to a boil, then add the beans, salt and pepper. Cook over low heat for 30 minutes. Meanwhile, cut the slices of bread into cubes and brown them in a pan with the butter. Serve the soup very hot with the croutons.

  120 g (0,26 lbs) butter - cold and cut into pieces 125 g (0,27 lbs) Comté or Beaufort cheese 150 g (0,33 lbs) flour 4 eggs + 1 yolk 60 g (0,132 lbs) grated Gruyère cheese Salt, pepper, a pinch of nutmeg Butter and lightly flour 2 baking sheets. Pour 25 cl of water into a saucepan. Add butter and salt.  Heat on fire lively, stirring occasionally. As soon as the mixture begins to boil, remove pan from heat. Add the flour all at once and mix vigorously until smooth of a uniform consistency. . The preparation must come away from the walls of the pan. Put it back on low heat and continue to work the dough for 1 or 2 minutes to dry it out. Pepper and nutmeg. Quickly pour the contents of the saucepan into the bowl of a mixer fitted with a flexible spatula. Gradually add the eggs, as well as the 40 g (0,088 lbs) of grated cheese. The batter should have the consistency of thick mayonnaise. Pour the batter into a 1 cm (0,39 inc) piping bag. Make piles of 5 cm (1,96 inc), spaced 5 cm....

  Brioche mold 20 cl liquid fresh cream 10 cl of milk 4 eggs 1 carrot 1 zucchini 2 turnips 40 g (0,088 lbs) feta 1 teaspoon of cumin 1 teaspoon of curry Salt pepper In a mixer, mix the liquid cream, milk, eggs and feta. Salt, pepper and book. Preheat the oven to 180°C (352) (thermostat 6). Peel the vegetables and cut them into small dice. Cook them separately 5 minutes in boiling water for al dente cooking. Drain, salt and pepper. Add the vegetables and spices to the flan mixture. Pour the mixture into the molds and put in the oven for 30 minutes.