French Cuisine

4 cl gin 10 cl cranberry juice 1 lemon juice line Tonic    Fill a glass tumpel with ice cubes, run to refresh it and empty it. Put ice cubes back in half of the glass. Add the gin, cranberry juice and lemon. Mix and complete with tone. Decorate with fresh cranberry and mint leaves.  

1 shortcrust pastry 400 g (0,88 lbs) Broccoli 250 g (0,55 lbs) ricotta 50 g (0,11 lbs) Parmesan 50 g (0,11 lbs) Almond powder 3 eggs 10 cl milk oats for me 1 garlic clove salt and pepper   Peel the garlic cloves Detach the broccoli flowers then cut them into small pieces. Cook 5 minutes in boiling water. Mix the almond powder with the parmesan, the grated lemon zest and the pressed garlic clove. Add the ricotta, eggs and milk and mix well. Add salt and pepper. Garnish a tart dish greased with shortcrust pastry, divide the broccoli flowers and cover with the quiche device. Bake for 40 minutes at 180 ° C-358.  

100 g (0,22 lbs) potatoes 1 leek 1 yellow onion 1 vegetable stock cube 250 g (0,55 lbs) split peas Peel the onion then chop it. Peel the potatoes and cut them into large dice. Clean the leek then cut it into sections. Put all the ingredients in the stand mixer bowl, lightly pepper, cover with 1.2 L of water and run the Soup P1 program (40 mins / 100°C-212).

80 g (0,176 lbs) raw bulgur 1 small watermelon 150 g (0,33 lbs) cherry tomatoes 200 g (0,44 lbs) feta For the vinaigrette 1 lemon 5 tbsp olive oil 1 small bunch fresh mint salt and pepper Cook the bulgur according to the package directions. Refresh under cold water, drain and set aside. Cut the watermelon and feta into cubes. Cut the cherry tomatoes in half. Chop the fresh mint. Zest and squeeze the lemon. Mix the lemon juice and zest with 5 tablespoons of olive oil. Add the chopped mint, salt and pepper. Mix the bulgur with the watermelon, cherry tomatoes, feta and vinaigrette. Serve well chilled.  

125 g (0,27 lbs) margarine or butter, soft 125 g (0,27 lbs) caster sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon bitter almond extract 250 g (0,55 lbs) flour 30 almonds chocolate chips bitter cocoa powder pine nuts or almond sticks   Whisk the sugar and soft butter until the mixture becomes frothy. Add the egg, vanilla and bitter almond extract and whisk until smooth. Then add the flour and mix until the dough forms a ball and pulls away from the sides of the bowl. Place in a nice wrap or clingfilm by flattening, close and let rest in the refrigerator for about 1 hour * Roll out the dough on your floured work surface to a thickness of about 0.5 cm. Cut into discs using a 6 cm cookie cutter and place on a baking tray lined with baking paper. Use the scraps of dough to form small balls that will be the eyes of the owls. Add a chocolate chip in the center for the pupil. Use an almond to make the beak between the two eyes. On either side of the shortbread, form a semi-circle using ...

250 g (0,55 lbs) Chinese egg noodles 250 g (0,55 lbs) carrot 2 leek 1 broccoli 1 lime 3 egg 50 g (0,11 lbs) unsalted peanuts 2 cm (1,18 inc) ginger 1 yellow onion 2 clove garlic salty soy sauce Sesame oil   Clean the leeks and peel the carrots. Cut everything into julienne. Separate the florets from the broccoli. Peel the onions and chop them finely. Peel the garlic cloves. Zest the lime (keep the lemon for serving). Crush the peanuts. Heat a sauté pan with a drizzle of sesame oil and brown 1 chopped onion, 2 pressed garlic cloves, grated ginger and lime zest for 2 minutes. Add the broccoli, julienne carrots and leeks, continue cooking for 5 minutes over medium-high heat, stirring. Cook the noodles according to the package directions. Meanwhile, heat a sauté pan or wok with a drizzle of sesame oil and scramble the eggs. Add the vegetable garnish and reheat over low heat. Add the cooked noodles, drizzle with soy sauce and mix well. Serve sprinkled with peanuts.

4 hot dog buns 4 Alsatian knacks For garnish 1/2 red cabbage 1/2 Chinese cabbage 1/2 cucumber 1 carrot 3 tbsp rice vinegar 2 tbsp Thai sweet and sour sauce 1 teaspoon sesame oil 1 teaspoon agave syrup salt and pepper For the sauce 2 tbsp peanut butter 1 tablespoon salted soy sauce 1/2 tbsp rice vinegar 1/2 tbsp Thai sweet and sour sauce 1 tablespoon rapeseed oil For the topping unsalted peanuts, crushed 3 sprigs fresh mint 3 sprigs fresh cilantro Cut the red cabbage and Chinese cabbage into strips. Cut the cucumber into small cubes. Peel and grate the carrot. Put in a salad bowl, 3 tbsp of rice vinegar, 2 tbsp of Thai sweet and sour sauce, 1 tsp of sesame oil and 1 tsp of agave syrup. Salt and pepper lightly then add the cabbage, carrot and cucumber. Mix well and leave to marinate for 30 minutes in the fridge. Prepare the sauce in a small bowl by mixing 2 tbsp peanut butter, 1 tbsp salty soy sauce, ½ tsp rice vinegar and ½ tbsp Thai sweet and sour sauce. Add a little rapeseed oil while...