Family Best Time >> sitemap >> Page:38:
  • The typical dishes of Madagascar to make at home
  • How to keep your wine well when you are in an apartment?
  • Christmas verrine recipes for a trendy New Year's Eve
  • Some tasty sandwich ideas
  • Organize a convivial working lunch in the company
  • Simmered and convivial cuisine by Catherine Quévremont
  • Cupcakes are coming!
  • Spanish gazpacho:a recipe for summer
  • Some menu ideas for a child's birthday
  • Cake with candied ginger and Organic Matcha tea powder
  • My organic aperitifs and buffets
  • Yogurt Cake:A Kid-Approved Recipe
  • Tarte tatin:the real recipe
  • Log with apples, chestnuts and chocolate
  • How to find a good wedding caterer?
  • How can you resist AOP butters?
  • The great fashion for gourmet parcels
  • Fish:try raw!
  • A cookbook dedicated to pulses!
  • Cook vegetables from head to toe!
  • Charlotte with pears
  • Delicious cinnamon pears
  • Grouper tartare and prawns with granny smith apple
  • Cutlet breaded brains with lettuce and radishes
  • Onion pie
  • Cannelloni with ham and cheese
  • Turkey Charlotte with pears
  • Lettuce au jus
  • Verrine of spinach, artichokes and smoked salmon tartare
  • Veal kidneys with mustard
  • Eggs poached in red wine
  • Raw salmon carpaccio with olive oil
  • Sauteed Pork with Prunes and Ginger
  • Landais country pudding with fruitière and rolled belly with Basque spices
  • Spinach and smoked bacon lasagna
  • Series:Provençal recipes
  • Series:Provencal Recipes
  • A little freshness at the start
  • Apples with star anise honey, crunchy tiles
  • All about the onion
  • Two recipes from Hubert for "Saveurs Légères"
  • Small "hedgehog" chocolate mousse
  • Crab lasagna brunoise
  • winter dishes
  • Some of my recipe ideas with cabbage
  • Two fall recipes
  • And a new menu
  • Range of anchovies in salt and sweet peppers, salpicon of olives and pesto
  • Nasturtium salad with "Ibaïona" ham
  • Leeks, tomato, green cabbage, apple, pear, orange, muscat grapes…
  • Some funny and unusual recipes
  • Easter 2009 (Two recipes to crack)
  • Swiss chard, mushrooms, Chinese cabbage, orange, pears…
  • Provencal recipes (2)
  • PROVENCAL RECIPES (Series)
  • Christmas Menu Recipes #1
  • Recipes and menus for Christmas
  • Provençal Recipes (Series)
  • An original medieval recipe…
  • Series:Provençal Recipes
  • AN AUTUMN MENU…
  • BECHAMEIL SAUCE (LOUIS XIV)
  • A mid-autumn menu
  • Burgundy:head cheese
  • A delicious mushroom
  • Fruit jams… but what else?
  • Two original appetizers
  • A starter, a main course, a dessert
  • Viennese tart with vanilla cream
  • All in freshness this menu!
  • Apricot Cream Shake with lemongrass and pistachio flavor
  • Lime yogurt mousse, saffron orange juice and grilled sesame quince balls
  • Recipes full of vitamins!
  • Raw salmon, melon, scorpionfish etc.
  • New menu May 27
  • Granadilla mousse, drizzle of caramel
  • Beef cheek, coconut mousse…
  • Two sorrel recipes…
  • Country cake
  • Argentinian torillon carpaccio with hazelnut and black sesame, small salad of fresh herbs
  • Bouquet of pimientos del Piquillo stuffed with brandade and roasted with sheep's cheese, tomato coulis and pesto
  • Leek soup infused with bacon…
  • Normandy lobster and duck foie gras salad with hazelnuts and green apple
  • Partridge stuffed with duck foie gras and diced truffles, roasted vegetables and ceps ragout
  • Paired duckling and foie gras with fresh pasta *
  • Oven-roasted lobster with tarragon coral butter and freshly ground white pepper
  • Clear oysters topped with an iodized veil and cream whipped with gray mignonette, oscietra caviar
  • Verrine of scallops/blood pudding
  • Apple Recipes
  • Aumônières of green asparagus with Scottish smoked salmon, sweetmeat and pink berries
  • Paupiettes of blue whiting in duxelles, white butter sauce with orange and Sichuan pepper
  • Pierre Vandenameele's cake
  • A spring menu...
  • My Thai rice recipe
  • Canned vegetables…
  • A recipe from Marcel Proust:Strawberry mousse
  • Potato veloute, pear soup…
  • Potato pâté with old-fashioned foie gras, porcini mushroom salad with bacon
  • Petits Gris with hazelnuts
  • Elegant and refined menu
  • Pasadena Shrimp Salad
  • Lisettes with Rully wine
  • Me, the cheese and You…
  • Veal Liver Cream in Potato Vinaigrette
  • Snow pea ragout with rolled belly and Basque spices
  • June 8 menu
  • Risotto Milanese (Italian dish)
  • Festonate with purple artichokes, mushrooms and red peppers
  • Verrine de légumes confits, asperges tièdes…
  • Caesar salad according to Guérard
  • We salute the new asparagus
  • Quail or sea bream?
  • Egg yolks in sea urchin shell
  • Small ragout of white and brown poultry with sweet cider and pears
  • Granny Apple Salmon Verrine Recipe [video]
  • Saddle of hare with Pommard and Marc de Bourgogne
  • Moules, pied de porc, canard…
  • Casserole eggs with sorrel
  • Pan-fried foie gras with ginger-spiced artichoke cream
  • Small snail stew with farfalle, almonds and hazelnut
  • Anchovy Recipes
  • Potato stuffed with anchovies
  • About the anchovies
  • The menu of the week
  • Strawberry semolina dessert
  • Alpine Beaufort soup
  • Cod with leeks and garlic cream in a potato crust
  • Cold soup or fresh salad?
  • An early July menu…
  • Shortbread with vanilla cream, duo of "Tempura" and candied pears
  • Pigeon with creamy vegetables and roast duck foie gras
  • Avocado souskai (Creole recipe)
  • Panna Cotta with Coconut Milk
  • Royal onion with aged wine vinaigrette, candied orange julienne
  • Scallops with cooked spiced beets Tahitian vanilla salt Grain of paradise mold Crunchy mini skewer
  • Cucumber macaroni salad
  • Spiced burger (Creole cuisine)
  • Cinnamon soufflé with apples, grape sauce and curry
  • Today new menu at the Bistro
  • Penne Rigate with Red Pepper and Zucchini
  • Delicious milk cap Landaise style
  • Raw veal liver marinated in olive oil and green pepper
  • Fresh lobster salad with peaches and spagheti
  • Pan-fried porcini mushrooms with Serrano ham
  • My Feet Packets of Lamb
  • Elbow salad with fava beans
  • Vietnamese Tet Festival and also Chinese New Year.
  • Sections of steamed turbot, with candied garlic cloves, cream of shallots and bananas
  • Filets of John Dory, aroma of thyme and blueberries
  • Verrine of Landais pudding
  • Roast rabbit leg, salsify, golden onions and celery, saffron compote.
  • My salmon sashimi with anchovy butter
  • Langoustine Stew with Poached Egg
  • My five-hour lamb
  • Surf and turf (rump steak+lobster) coral emulsion, chayote brunoise, risotto with Camargue red rice and turmeric
  • Fricassee of scallops with Pata Negra Bellota ham
  • Turbot with morels and white asparagus from the Landes
  • Christmas Roll:Chocolate Rolled Cookie
  • Moscovite Poached Eggs
  • Soles and Shrimps with sorrel
  • Tagliatelle of smoked salmon heart and cucumber with lime
  • Velouté of green asparagus with cream and chum eggs
  • Dariole of salmon trout with petit gris and Chablis wine
  • Bacon-crusted bass, Tarbais beans and veal foot, fried parsley
  • Sole with muscat grapes
  • Lisettes in escabèches with Saint-Clar white garlic and Espelette pepper
  • Small red mullet with anchovy cream, lemon balm chiffonnade and Sichuan pepper
  • Flower and herb salad
  • Fava bean and mussel torti
  • Smoked halibut salad with sliced ​​avocado, lettuce salad with orange
  • Small pimiento del Piquillo stuffed with fresh cheese and sardines, olive salpicon and pesto
  • Wine flavored sour cream
  • Monkfish with leeks and lemon
  • Prince of vegetables:Spinach
  • A recipe from Baron Elie de Rothschild
  • Pan-fried fresh cod fillet with thyme flower
  • Tiger prawn salad with mango and avocado, balsamic vinaigrette
  • Piccatas of veal tenderloin with artichokes
  • Pan-fried swordfish back with spinach
  • Duck with onion and leek (Chinese recipe)
  • Small cabbage stuffed with rolled belly and parmesan
  • Raw salmon lasagna with olive oil and ginger
  • Flamiche with Comté cheese and candied pears in maple syrup
  • Lemon sole rolls with leeks and tomato butter
  • Dogfish terrine with leeks and nutmeg
  • Salad of prawns with cucumber and chilli
  • Thai Chicken Salad
  • Baby spinach and shiitake mushroom salad with bacon and garlic croutons
  • Pork tenderloin with Doyenne de Comice pears with Pacherenc de Vic Bilh
  • Lamb shoulder confit with Armagnac, Guérande salt and Espelette pepper
  • Sardine bricks with olive oil and tapenade
  • Creole shrimps with crunchy water chestnuts
  • Lobster tartines with belly rolled up with Basque spices
  • Hake in Bellevue cooked on the barbecue
  • Mackerel Butter Bites in White Wine
  • Meadow rosé salad
  • Millefeuille of Roquefort with peanuts
  • Orange Wine
  • Raspberry puff pastry with Tahitian vanilla and lemon balm
  • Macaroni with oxtail and sweet pepper
  • Summer fruits in gin jelly with almond sticks
  • Pressed bunch vegetables
  • Veal kidney with blond mustard seeds, mashed lentils with Mahaleb seeds
  • Pan-fried chanterelles with chestnuts and chicken livers
  • Veal sweetbreads with mushrooms
  • The mushroom salad
  • Raw salmon lasagna with olive oil and ginger
  • Green Mojo (Canarian Recipe)
  • Filet of beef with pistachio brunoise
  • Tarragon liqueur
  • Bacon-crusted bass, coco de Paimpol jus and veal foot
  • Nantaise duckling with white garlic from Lomagne in a shirt
  • Hazelnuts of lamb with farfalle salad
  • Recipes from 1813
  • Hare stew as in the Landes
  • Lobster portion roasted with Isles vanilla
  • Grilled cod with vegetable marinière and green frying
  • A real country pâté!
  • Terrine of 3 bush peppers
  • Pineapple millefeuille with tuna
  • Monkfish medallions with oranges and ginger
  • Perfect veal brain with crayfish
  • Charlotte apple salad with salmon and chervil vinaigrette
  • Lobster in shades of exotic flavors and salicornia from Guérande
  • Chilled green soup
  • Langoustines with stortini, red pepper and savory
  • Col Vert duck supreme in a lamb’s lettuce salad with apples and walnuts
  • Fresh herbs in garlic and chanterelle mushroom broth
  • Smoked salmon fritters with Espelette pepper
  • John Dory with herb stew
  • Striped elbows with oyster mushrooms and tarragon
  • Guinea fowl with linden butter and Ceylon tea
  • Variation of lettuces with mussels
  • A recipe from Marcel Proust
  • Pan-fried langoustines, red pesto sauce red pesto and lemon oil
  • Crispy smoked salmon with horseradish cream and dill
  • Turbotin with pink berries and tarragon
  • Salmon steaks with herbs and cashew nuts (Thai)
  • Casserole of goose liver with chestnuts
  • Exotic pineapple surprise, coconut ice cream
  • Nougat of duck legs with foie gras, candied tomatoes and Indian curry cream, Sichuan pepper
  • Veal sweetbreads with pippin potatoes and raw cider
  • Duck in Pommard wine
  • Tagliatelle with tomato, garlic and parsley
  • Pan-fried thin noodles with ham
  • Sea/land salad with blackberries
  • Bananas flambéed with squeezed orange and chocolate
  • Cheese terrine with two flavors
  • Belons with fresh spaghetti
  • Casserole of purple artichokes in barigoule
  • Moelleux of green asparagus with spikes and balsamic vinaigrette
  • Mullet with thyme
  • Pan-fried veal kidneys with nettle butter
  • Sushi with salmon and prawns
  • Pan-roasted rabbit, celery infusion and chanterelle mushrooms
  • Parisian fish soup with small pasta and fennel
  • Pimientos del Piquillo stuffed with Serrano ham
  • Spaghetti with seafood
  • Thai crab salad
  • Blue cheese raclette and rolled belly
  • Citrus filling with oyster mushrooms and fried croutons
  • Slices of country bread rubbed with tomato
  • Cup of Mara des Bois strawberries with aceto balsamico and caramelized mint
  • String Poached Gray Sea Salt Salmon
  • Farfalle with chicken liver confit in blueberry vinegar
  • Chocolate/strawberry macaroons with pistachio cream
  • Roasted monkfish with verjuice and sea butter from Guérande
  • Prawns with dried fruit in vine leaves
  • Millefeuille of smoked salmon and prawns with surimi mousse and black olive salpicon
  • Fricassee of crayfish and scallops with hazelnuts
  • Steamed chicken or poulard, bouquet of fresh vegetables
  • Burgundy parsley ham according to Paul Chêne
  • Court-bouillonné sea bass, star anise white butter sauce
  • Flemish eel casserole
  • Fruit skewer with roasted chocolate and vanilla ice cream
  • Omelette with two apples and smoked salmon
  • Hake stuffed en papillote cooked on the barbecue
  • Verrines of cuttlefish and prawns in marinade
  • Hanger of marinated veal &hypocras wine with sweet spices and sacred herb
  • Rabbit terrine with baby vegetables and smoked bacon orange flavor sauce and Gou Qi SI berries, grilled pumpkin seeds
  • Salmon tapenade with coarse gray sea salt and black pepper
  • Monkfish with fresh tomato and Meursault wine
  • Pressed red mullet-barbet in a spinach shirt, marinated in red Côtes de Gascogne and green apple, seaweed cocktail and pimiento vinegar
  • Sliced ​​smoked chicken with red cabbage and pumpkin seeds
  • Watercress Salad with Golden Kumquats and Grilled Pine Nuts
  • Longfin ray wing cooked in a housewife's dish
  • Shoulders of lamb confit with vegetable juliennes and Espelette pepper
  • Verrines of rice with prawns and raw salmon
  • For a romantic dinner:Lobster fricassee with tarragon cream
  • Duo of salmon and fresh cod with rolled belly and gray mignonette
  • A cold "coulis" of peas, candied lemon zest, clams, beets, chervil
  • Pheasant terrine with duck foie gras and Armagnac
  • Large langoustines simply roasted and breaded with nibs,
  • Mimosa cones of white pudding truffled with lobster bisque
  • Pheasant chicken supreme with pepper and fruit
  • Capon stuffed "truffled" with parsley, garnished with chanterelles
  • Endive leaves with red apples and grilled walnuts, Champagne vinaigrette
  • Sautéed crayfish with tarragon (Bernard Loiseau)
  • Mackerels with fine herbs, mustard sauce with green peppercorns and fleur de sel from Guérande
  • Muslin of scorpion fish in a carrot turban and fresh ginger
  • Fresh fruit carpaccio with orange blossom and chestnut honey
  • Smoked halibut and almond omelette, Tahitian vanilla salt
  • Torti and spaghetti with tomato and basil
  • Charlotte potatoes roasted in the oven and au gratin with Epoisses cheese
  • Duo of Sichuan-style fried prawns, rice with honey and raw salmon in sashimi with anchovy butter
  • Herbus lamb shoulder stuffed with fine herbs
  • Asparagus soufflé with parmesan and Espelette pepper
  • Fried fish from the Marne and its green sauce
  • Chef Hubert's Thai rice
  • Strawberries "Gariguettes" in a chaplain with amber rum and vanilla from Madagascar
  • Langoustine just seared, other raw, seasoned with coriander, simmered with redcurrant vegetables
  • Terrine of foie gras, Beaufort, bacon and basil, roasted cherries with almonds and Amaretto
  • Haddock flan, lentil salad with pink radishes and cherry tomatoes
  • Pike-perch Fredrik style, tomato jelly and raw vegetables, yoghurt sorbet
  • Walnut tartlets, raspberry coulis and fresh lemon balm
  • Thousand sheets of smoked trout with shrimp tarama and tomato with dill
  • Fresh sardine butterfly
  • Filet of veal with chanterelle mushrooms on a bed of chives in sauce
  • Pan-fried pink swordfish fillet on a bed of spinach, balsamic caramel sauce, candied lemon and pink berries
  • Fresh cod steak with vitelotte potato, farigoule anise sauce, Dutch caraway and blanc de Chine, fried leek jumble
  • Millefeuille of marinated sardines and crunchy snow peas
  • Vermicelli pie
  • Breton lobsters in pistachio oil, candied toffee apples with sweet peppers
  • Challans duck fricassee with fennel and belly
  • Raw salmon with olive oil, ginger and pink berries, dill cream, Guérande salt
  • Tartlets with garden freshness and parmesan
  • Bazas beef rib with compound butter and Noirmoutiers potatoes sautéed with garlic and thyme
  • Pan-fried saffron scallops with stars
  • Boudin landais with two apples and belly rolled with basque spices
  • Gers free-range chicken cannelloni with local honey and Pastis
  • Endive leaves with pears, Roquefort and walnuts, blue poppy seeds and Sichuan pepper
  • Red mullet breaded with black olives, asparagus and olive oil
  • Duck breast with Guérande fleur de sel and salicornia
  • sea ​​urchin soup
  • Monkfish bourride with red basil aioli
  • Small ragout of new vegetables flavored with tarragon and Espelette pepper
  • Bar In Salt Crust
  • Verrine of avocado with crab
  • Provencal salad with warm goat cheese
  • Eggplant gratin
  • Soup herb broth, frog legs and crayfish.
  • Pot of oysters with vegetable mirepoix and lumpfish eggs
  • Small oyster spring rolls in greenery
  • Bare-neck free-range chicken in a coarse sea salt and thyme flower crust
  • Aubergines stuffed with cabécous from Aveyron, olive oil and basil
  • Duck confit with garlic confit from Lomagne, fingerling potatoes purée with salted butter.
  • Golf tomatoes with pesto from Saint-Antoine and fleur de sel from Ile de Ré
  • Mashed charlotte apples with brown crab and fine herbs
  • Crapaudine squabs with smoked bacon, pea coulis
  • Sautéed large aniseed tropical prawns with fennel
  • Seafood Goujonnettes with Hazelnuts and Szechuan Pepper
  • Rice tagliatelle with crab claws, orange and ginger flavor
  • Seafood parillada in puff pastry with Espelette pepper
  • Heart of beef in avruga vodka granita
  • Puff pastry of fresh sardines with belly bacon rolled with Basque spices
  • Fresh Salmon Lasagna with Kale and Parmesan
  • Foie gras with apples and grapes
  • Vermicelli salad with prawns (Thai)
  • Pumpkin with red basil and chilli (Thai)
  • Wild herb torti salad
  • Haddock casserole with Bouchot mussels
  • Crazy salad by Jacques Manière
  • Pot au feu of capon and foie gras, slices of black truffle
  • Stuffed salmon in a crust, orange butter sauce
  • Clams in herb sabayon with Petit Chablis
  • Salad of small bouquets of cauliflower and broccoli with cockles and Muscadet
  • Eggs Toupinel
  • Eggs au gratin (or the old-fashioned way:tripe eggs)
  • King prawn tempura
  • My eggs Florentine in the old county
  • Fresh pasta with mussels
  • The Pan Bagna as I like it
  • Skewers of scallops with bacon, mashed chestnuts
  • Spinach leaves with soft-boiled egg and oak lentins, garlic croutons
  • Semi-cooked red mullet rosette with herbs, crushed vitelotte potato, red mullet liver emulsion with Irouléguy
  • Traditional veal stew with vegetables and button mushrooms
  • Raw salmon carpaccio with olive oil and ginger
  • Variegated grilled vegetables and virgin oil
  • Shrimp sautéed with coriander and bean sprouts
  • Veal kidney with green Puy lentils, a few nuts
  • Braised chicken thighs with Espelette pepper and zucchini with cumin
  • Pan-fried langoustines, red pesto sauce and lemon oil
  • Roasted turkey with green grapes and truffle skins
  • Dry pan-fried Landais black pudding, red apple and belly rolled with Basque spices, port wine and Chinese cinnamon sauce
  • Grilled Bazas beef tournedos with vine shoots
  • Basque pies with tuna belly
  • Potato Cake
  • Roasted quail with chestnuts and belly
  • Wild boar stew with Côtes de Gascogne and rolled belly
  • Pigeon pie with semi-cooked duck foie gras and juniper
  • Crown of smoked salmon in Madeira and horseradish jelly
  • Duckling of Challans with lavender honey and three citrus fruits
  • Braised lobster with vegetables, Pouilly-Fumé and Folle blanche
  • Pheasant with pea cream and black pork ham
  • Veal hanger in Hypocras wine, brunoise of Jerusalem artichokes with foamy butter
  • Artichoke salad
  • Barigoule artichokes
  • Turbot steak, gingerbread sauce
  • Marmande red tomatoes stuffed with cod, wild herbs
  • Gazpacho of yellow tomato, basil and garlic croutons
  • Granny-smith tartare and raw sea bream with quinoa
  • Nests of tagliatelle with spinach, fillets of sole with sea eggs
  • Scallop zephyr with tender carrots, sea urchin coral velouté
  • Nage of Belon oysters with champagne and julienned vegetables
  • Salad of blue prawns with salmon eggs
  • Shrimp sautéed with West Indian pepper
  • Roasted duckling with chestnut honey and Williams pears
  • Warm foie gras rösti with sage and red onion jam
  • Marinated veal hanger, Hypocras wine with sweet spices, broad bean ragout with sage
  • Barigoule of artichokes with tarragon and fresh brousse cheese
  • Potato cake with foie gras and truffles
  • Oyster fritters with spices, ginger and tarragon
  • Tartlet of warm Oléron marenne oysters on leek fondue, black mushrooms and seaweed cocktail
  • Tian of candied vegetables with purple garlic and parmesan
  • Mishmash of marinated fish and raw ham
  • Vegetable verrine with prawns, aceto mayonnaise, Noirmoutiers fine salt and Sichuan pepper
  • Cassolette of langoustine tails with white cabbage and flavored oils
  • Millefeuille of tender southern vegetables, mozzarella and confit duck gizzards, beet vinaigrette
  • Fresh cod steak marinated in old spices with vermouth, star anise sauce, caraway from Holland and blanc de Chine, fried leek jumble
  • Pickled herring fillets in a spring salad with pink peppercorns and white pepper
  • Bazas prime rib, Charlotte apple cake with sweet red onion, compound butter
  • Escalopes of duck breast roasted in Porto and all-flower honey, raw spinach, Tahitian vanilla salt
  • Soft quiche of green asparagus and brown crab
  • Pan-fried lamb chops in Port wine, cinnamon flavor
  • Large prawns in lemon salad and aromatic oils, fresh ginger, civet and pink peppercorns
  • Trilogy of tomato terrine with fresh goat cheese and dill, cucumber emulsion
  • Millefeuille of tarama and smoked trout with Avruga
  • Tuna quiche with spices and Sichuan pepper
  • Angevin style veal ass
  • Saumur style veal kidneys
  • Marinated rump steak salad (Thai)
  • Fresh cod roasted with herb butter and sautéed diced celeryCelery
  • Chicken sautéed with basil, three sauces and kaffir (Thai)
  • Sea bass salad with feta and black olives from Nice
  • Thai beef salad
  • Fresh Pélardons with Pink Lady apples and chestnut honey vinaigrette
  • Bazas prime rib with pesto, grilled eggplant
  • Tatin-style Roman tomato tart with Tahitian vanilla
  • Fillet of hake in gazpacho with green apples
  • Mackerel batelière with anchovies and basil cream
  • Fresh sardine cake with spicy cream, nutmeg and ginger
  • Noisettes of lamb with floc de Gascogne, golden apples and gourmet peas
  • Cushions of fresh sardines with pine nuts and blond grapes
  • Saddle of rabbit, Riesling, belota and rosemary aroma
  • Prawn skewers with orange and ginger
  • Pressed eggplant and candied tomatoes in tapenade with black olives, small pesto.
  • Line-caught mackerels or lisettes in raspberry vinegar
  • Cinnamon Green Tomato Jam
  • Prawns au jus, Indian curry and papaya aroma
  • Fresh basket of crunchy vegetables, mustard and aioli sauce
  • Tuna carpaccio, marinated watermelon and candied lemon
  • Grawlax-style marinated salmon, cream of peas and pickled onion
  • Veal sweetbread medallions with langoustines and chervil butter
  • My pizza as if you were there..
  • green bread sauce
  • Meatballs of almost veal and white ham with belly
  • Pan-fried squid with pimientos del Piquillo, macaroni and Emmental cheese gratin
  • Pike cutlets with scallops
  • Puff pastry tart with zucchini and two cheeses
  • Thai rice and aubergine salad with balsamic vinegar
  • Zander fillet wrapped in vegetables on a bed of crayfish
  • Thornback ray salad on a bed of sweet walnut oil
  • Pheasant terrine with duck foie gras flavored with Folle blanche
  • Salad of ham and grapes with honey vinegar
  • Turbot fillets with cucumbers
  • Medley of salads with veal shank with orange and fine herbs
  • Fresh orange salad with cinnamon and orange blossom
  • Potato salad with raw ham and rolled belly
  • Sirloin carpaccio in truffle vinaigrette on mimosa arugula salad
  • Trout en papillote with wild mushrooms
  • Carrot Salad with Citrus and Cumin
  • Small ragout of white and brown poultry with cider and pears
  • Cod steak with caramelized garlic cream
  • Zucchini and candied tomatoes on wilted red onions
  • Christophines au gratin, Guérande salt and Sichuan pepper
  • Veal with olives
  • Eggplant and tomatoes confit in duck fat
  • Small rabbit cake in marinade with Côtes de Gascogne
  • Rib steak Bordeaux style, Sichuan pepper and pink peppercorns
  • Saddle of rabbit stewed with marjoram
  • Pears and haddock in raw vegetables
  • Surf and Turf, chayote brunoise and lobster sauce
  • Rustic salad of raw duck foie gras with charlottes from Noirmoutiers and Pacherenc from Vic Bilh
  • Parmentier with sweetbreads and mousserons
  • Prat-ar-Coum oysters, mushroom duxelles and mousseline sauce
  • Tomatoes stuffed with duck foie gras mousse and ginger
  • Sliced ​​Breton Artichoke with Tomato Mousse
  • Exotic star fruit and mango salad, ginger and black pepper vinaigrette
  • Langoustines with zucchini, red pepper and savory
  • Light carrot and spinach puff pastry
  • Gazpacho of Bavarian prawns with vegetable mirepoix and raw salmon, pimiento coulis
  • Cod strips with spinach leaves, Mornay style sauce
  • Clear oysters topped with an iodized veil and cream whipped with gray mignonette, oscietra caviar
  • Raw salmon marinated herring style with Rates du Touquet
  • Goose foie gras lollipops with Sichuan pepper and bitter chocolate
  • Braised veal kidney with gin and juniper berries, gratin dauphinois
  • Filet of veal with chanterelle mushrooms on a bed of arugula in sauce
  • Scallops and black pudding with green apples and Sichuan pepper
  • Crab puff pastry salad, scallop tart, beetroot caramel and orange coulis
  • Pan-fried veal kidney with Chinon wine and peanuts
  • Range of venison fillet with chanterelle mushrooms and puffed potatoes
  • Small puffs stuffed with Cancale oysters, star anise and Gros Plant
  • Duck parmentier with salted butter caramel
  • Chocolate feuillantines
  • Thai salad with limes, prawns and peanuts
  • Ballottine of duck foie gras with small vegetables and fondant apple fruit glazed with Porto
  • Duck aspic with chanterelle mushrooms and autumn salad
  • Smoked duck breast in a salad with autumn fruits
  • The real recipe for turtle calf's head
  • Millefeuille of vegetables with belly rolled up with Basque spices
  • Duck foie gras and fruit apples:inseparable?
  • Large Vendée snails in traditional chicken fricassee
  • Tender artichoke with foie gras, mesclun salad, vanilla verjuice syrup and truffle vinaigrette
  • Millefeuille of beef cheeks with saffron fine herbs
  • Small Breton pink lobsters called "chips" swimming in Chardonnay
  • Marinière with dry Bergerac and celery
  • Skewer of scallops and pumpkin, crunchy basmati rice with pimientos del piquillo and ginger
  • Saffron scallops in their shell with white Reuilly
  • Scallops in puff pastry shell, truffle and some Avruga seeds
  • Creamy vitelotte, sea bass tartare with squid ink, parmesan polenta
  • Clam velouté with saffron, rouille sauce
  • Salted butter caramel and speculoos cake, vanilla cream and cardamom juice
  • Grilled lobster with salted butter, caviar sauce
  • Duck foie gras in pasta and cabbage leaves, truffle jus
  • Venetian-style veal and shrimp burger
  • Green tomato jam
  • Lobster with fondant chestnuts, vanilla and port
  • Parillada of scallops, Breton lobster and Belon oysters
  • Fresh foie gras in Swiss chard papillote
  • Pan-fried fresh cod, wilted raw spinach, star anise
  • A marriage of convenience:foie gras and gingerbread
  • Sashimi of fresh cod with anchovy butter on crushed tomatoes my way
  • Ballottine of Gers capon supremes with dried fruits and pistachios
  • Pistachio crème brûlée and caramelized rice
  • How oysters and mussels get along well with each other
  • Turbot with pink berries and vodka with leek fondue
  • Old-fashioned Foie Gras au torchon according to Marie-Claude Gracia
  • Hot raw duck foie gras
  • Sardine cake with spicy cream, nutmeg and ginger
  • Oxtail braised with foie gras in stuffed tomato
  • Potato cake with duck foie gras
  • Marbled poultry and artichoke with duck foie gras
  • Ancient medieval wine-based drink, sweetened with honey and flavored:Hypocras
  • Sauteed Chicken with Muscat Grapes and Gnocchi
  • Prawn salad, lemon vinaigrette and three spices
  • Mille-feuilles of leeks with belly rolled with Basque spices, fresh tomato coulis
  • Roast shoulder of lamb with six flavors, slow cooking
  • Mussels with ginger, curry and coconut milk
  • Fresh salad of Bibb lettuce and peppers, horseradish vinaigrette
  • Pan-fried langoustine tails in a salad, brunoise of vegetables with Porto and crispy peaches
  • Bass in tartare with small seeds and alfafa sprouts
  • Bébélé recipe:a traditional dish from Guadeloupe
  • Fine roasted free-range poultry
  • Lobster fricassee with chestnuts, sherry wine and Tahitian vanilla
  • Coconut blue shrimp skewers
  • Fine langoustine ravioli in vegetable brunoise, with vermouth, Camargue red rice risotto, and Tahitian vanilla oil
  • Nest of tagliatelle garnished with Oscietra caviar, quail egg and carbonara
  • Mutton's trotter salad with curry and bacon
  • Pan-fried duck foie gras with chestnut honey, candied turnips and roasted hazelnuts
  • Stew of sole and scallops in old wine vinegar
  • Breton lobster skewers in liquorice, olive butter
  • Fine pudding tart with chestnuts and herbs
  • Unilateral salmon, sweet and sour cucumber, fleur de sel from Guérande
  • Butter:sweet and savory ideas
  • Tomatoes Provencal
  • Scallop risotto with truffle juice and sea lettuce
  • John Dory sausage with oysters, red mustard seed butter
  • Baby carrots in Breton salted butter, lemon caramel
  • Parmentier of skate with garlic and parmesan
  • Semi-salted pork knuckle with Puy green lentils and coarse pepper
  • Salmon and monkfish carpaccio with peanuts, Guérande fleur de sel and Sichuan pepper
  • Potato stuffed with Alpine Beaufort cheese, Guérande salt and Sichuan pepper
  • Salmon rolls with red butter
  • Sea bream tartare with small seeds and sprouted green radish sprouts
  • Mini charlotte of pink radishes, fresh cheese with fine herbs, raspberry vinaigrette
  • Roasted langoustine tails with caviar cream
  • Crab and squid delicacies with rolled belly
  • Duck foie gras confit, pepper and salt
  • Fried scampi, tartar sauce
  • Black Pepper Lime Peaches
  • Thai shrimp soup, flavors of Asia
  • Mashed fingerling potatoes from Le Touquet flavored with saffron and fleur de sel
  • Fingerling salad with black pudding
  • Vegetable risotto with prawns
  • Parillada of vegetables with raw ham and Roquefort cream
  • Potatoes stuffed with soft-boiled eggs, fine herbs and nutmeg
  • Veal pie with parmesan
  • Millefeuille of smoked salmon with roseval potatoes
  • Cannelloni of fresh cod marinated in old spices
  • Leek terrine in a spinach shirt with raw salmon
  • Pink prawns and smoked salmon in mille-feuilles, surimi mousse and salpicon of black olives and dried tomatoes
  • My puff pastry
  • Right menus of Gers chicken breasts with tomato and garlic fondue, thinly sliced ​​Thai zucchini
  • Brick stuffed with dried fruit, nutmeg coulis
  • Ceps and shitake terrine with duck confit
  • Shellfish salad with mint and blanc de Chine
  • King Prawns with Ginger and Sichuan Pepper
  • Fresh goat cheese salad with two sesame seeds
  • Veal kidneys in a casserole (Brittany)
  • Fine tomato tart and fresh Cantal de Salers tomme
  • Red tuna skewers with banana and rolled belly with Basque spices
  • Rabbit with muscadet and fine herbs
  • Snow pea ragout with rolled belly and Basque spices
  • Rabbit legs braised with mustard, ginger and Riesling
  • Pan-fried red mullet fillets, stuffed artichoke bottoms, shellfish stock and olive tapenade
  • Mackerel en papillote with fine herbs, green peppercorn mustard sauce.
  • Red mullet salad and tapenade toast
  • Foie gras pâté like in Alsace
  • Rabbit pâté with hazelnuts (Brittany)
  • Frisée salad with Ibaïona ham and Ossau farm sheep.
  • Bearnaise breaded veal kidneys, candied apples
  • Thornback wing with mint mustard
  • Cutlets of fresh duck foie gras pan-fried with mangoes, devil sauce
  • Roasted fresh cod with pink berries and Sichuan pepper
  • Mascarpone ravioli with spinach, chanterelles and parmesan
  • Pasta and shellfish in a hodgepodge with dried tomatoes
  • Roasted cod fillet with Provençal herbs, Indian curry and sweet paprika
  • Roasted salmon steak, olive oil, ginger and Sichuan pepper
  • Roasted cod fillet with mashed potato, small truffle juice and blue poppy seed
  • Méli-mélo of anchovies with olives and tomato confit with garlic and basil in a mimosa with tarragon vinegar
  • Chef Hubert's tips and tricks
  • Sea bass fillet with scallops and julienned vegetables
  • Fricassee clams with country ham, curly parsley, blue poppy seeds
  • Cannelloni with cream cheese and basil
  • Bundles of young leeks and green asparagus with gourmet peas, hazelnuts and mimosa
  • Calf’s head with herbs in a tortoise with sacred grass and black olives from Nyons
  • canut's brain
  • Green asparagus in orange mousseline with paprika
  • Skewers of veal kidney with violet mustard from Brive, brunoise of chayotes with foamy butter
  • Mussels a la plancha, Spanish style
  • Roasted cod fillet with mashed potatoes, small truffle juice
  • Thornback ray fins, sorrel leaves and oyster emulsion flavored with lemon balm
  • Langoustine salad with balsamic vinegar and violet Brive mustard
  • Savoyard gratin or dauphinois?
  • Saddle of rabbit roasted with mustard and ten spices
  • Rack of lamb with green vegetables, Guinea pepper and Folle Blanche
  • Braised ham roll, Guérande salt and Sichuan pepper
  • Lamb shoulder confit with ginger and green curry
  • Cream of peas with langoustine tails and lettuce hearts
  • Massaman beef curry like in Koh Samui
  • Pimientos del Piquillo stuffed with Nîmes cod brandade and roasted with parmesan, fresh tomato coulis
  • Potato gratin
  • Risotto with spring vegetables and parmesan
  • Braised veal shank with lentils and Muscadet
  • Grilled monkfish skewers with belly barigoule
  • Monkfish medallions with oranges and ginger
  • Langoustine tails in barigoule with Cassis wine
  • Mayonnaise of langoustine cockles and tails with Gouda cheese
  • Crispy langoustine tempura style with tender celery leaves
  • Fine warm oyster tarts "pousse en claires" from Tremblade with leek fondue
  • Crab parmentier with herbs from the priest
  • Summer salad with lavaret in curry marinade
  • Cream of scallops with small pasta
  • Tomatoes stuffed with goat cheese and basil ratatouille
  • Crispy milk-fed leg of lamb, zucchini tagliatelle and thyme flower
  • Herring tartare with fresh tomato cream
  • Cannelloni of fresh cod marinated in old spices
  • Sardine fillets marinated in Ile de Ré fleur de sel and lime, herb salad.
  • Basquaise-style stuffed tomatoes with Anglet pepper
  • Shrimp ravioli in chervil sauce on a bed of fennel
  • Tomato stuffed with bruccio and duck fat
  • Back of salmon with saffron shell juice, dill fluff
  • Creamy veal chop with forest mushrooms
  • Plate of lobster salad, scallops and belons
  • Vegetable gratin
  • Sole fillets with Sancerre wine and Dijon mustard
  • Stuffed mussels from Bouzigues
  • Duck breast with violet Brive mustard and chestnut honey
  • Catalan Eggs
  • Carbonana tagliatelle my way, rolled belly and alpine Beaufort cheese
  • Rhubarb tart and raspberry crumble
  • Sardines marinated with Roseval apples, herbs and Espelette pepper
  • Fresh tuna and salmon gazpacho
  • Savory roasted gilthead sea bream with orange ginger butter
  • Fresh grilled cod, cucumber emulsion with verbena, carrot with a fork
  • Fresh grilled cod salad with lemon
  • Back of salmon en papillote with fresh ginger and lemon
  • Beef chuck stew with carrots, ginger and Indian curry
  • Seafood treats with pure malt cream
  • Raw salmon slices with lobster oil and ginger
  • Garlic in the oven
  • Chicken with fresh grapes
  • Burgundy snail fricassee with nut butter and Smyrna raisins
  • Pan-fried scallops on a bed of shredded endive
  • Artichoke bottoms stuffed with salmon mousse
  • Boiled crayfish with champagne cream
  • macaroni gratin
  • Green asparagus with orange sauce
  • Plate of Glazed Tomatoes
  • Montpellier butter
  • Breton-style scallops
  • Spring rolls in lemon salad
  • Cod blanquette with coarse black pepper
  • Meatloaf
  • Pan-fried saffron scallops with a hint of curry
  • Sole fillets spread with prawns
  • Monkfish with raspberry vinegar and zucchini
  • Sea bass en papillote with oyster mousse
  • Pot of oysters with vegetable mirepoix and lumpfish eggs
  • Raw tomato salad with cabécous stuffing
  • Filets of Saint-Pierre, aroma of thyme and blueberries, green frying
  • Orange lettuce salad
  • Warm oysters with avocado and shallot sea butter
  • Warm lobster salad with crunchy peaches
  • Roasted cod fillet with mashed potatoes, small truffle juice
  • Prawn salad in gazpacho with mint
  • Soft Roquefort quiche with cream
  • Supreme duck fat with cherries and Noirmoutiers potatoes
  • Aubergine roll confit with Paris ham
  • Focaces with Patta Negra Ibérico ham
  • Smoked salmon and apples, pomelo vinaigrette, green symphony,
  • Meat pearls (Vietnamese dish)
  • Bouchot mussels with sweet cider, flat-leaf parsley and Espelette pepper
  • Farm chicken straight menus with pink peppercorn cream
  • Light puff pastry of cucumbers with chervil cream
  • Glazed fresh duck foie gras nage
  • Smoked salmon terrine, herb salad and shellfish jelly
  • Tuna confit with garlic and bay leaf
  • Landais black pudding in mille-feuilles
  • Prawns with fleur de sel from Noirmoutiers, virgin sauce
  • Red salad with rattes, granny smith and red apple
  • Boudin béarnais with fruit apples, emulsion of Floc de Gascogne
  • Prawns sautéed in green curry
  • Saddle of lamb fillets with grenache and chive butter
  • Light puff pastry of truffles and duck foie gras with Cassis wine
  • Pike in steamed vegetables and Bourgueil wine
  • Braised duck legs with pistachio brunoise
  • Saint-Emilion Granita
  • Scallops with lobster coulis and blond grapes
  • Grenadins of veal, braised in milk on cream of chive vegetables
  • Fillets of sole on small nests of green tagliatelle and tarama
  • Partridges with lentils and mushrooms
  • Sole and lobster fricassee with vodka and red peppers
  • Farfalle with raw salmon
  • Veal quarter rolled with baby spinach and Comté cheese
  • Scallops with spiced cooked beets,
  • Fine salad of beatilles confit in blueberry vinegar
  • Parisian fish soup with small pasta
  • Little red mullets barbets and squid in an ink sauce
  • Raw salmon and monkfish slices with peanuts
  • Tomato, cucumber and chayote tartare with feta
  • Creamy ceps soup, grilled baguette slices.
  • Vegetable soup and infused fresh herbs
  • Pan-fried saddle of lamb fillets with cranberry sauce
  • Saint-Hubert Fine Farmer's Stew
  • Salmon pie with mushrooms
  • Salmon loin marinated in two mustards and dill, raw vegetables in cider vinegar and vanilla oil
  • Red tuna terrine with crab and fava beans
  • Touraine pigeons with raisins
  • Sauteed scallops, curry sauce
  • Veal’s head in leek compote with coriander and olive salpicon
  • Roasted langoustine tails with caviar cream
  • Pigeon terrine with duck foie gras and flat-leaf parsley
  • Guinea fowl stuffed with wild mushrooms and hazelnuts
  • Lobster and mango salad; vanilla vinaigrette
  • Cutlets of fresh liver with celery stalks
  • Reinette queen tartlets with cabécous and walnuts
  • Crispy snails with cognac, almonds and hazelnuts on a bed of lamb’s lettuce
  • Marbled poultry and artichoke with foie gras
  • Boiled crayfish tails, champagne cream
  • Turkey pie with granny smith
  • Crab ravioli with vermouth and fresh thyme jus
  • Tuna and vegetable tartare
  • Potato pancakes with fine herbs
  • Salmon mille-feuilles with horseradish, celeriac remoulade
  • Escalopes of foie gras hot duck with grapes
  • Cheese terrine with two flavors
  • Turbot with scallops, gin and ginger
  • Warm oysters with flavored green cabbage and smoked bacon
  • Thousand sheets of scallops
  • Foie gras in pepper jelly
  • Crunchy fresh anchovies with garlic petals, lemongrass cream
  • Carrot and spinach puff pastry
  • Rustic rice pie
  • Périgord-style eggs
  • Nantais early leek terrine with two salmons
  • Gazpacho picaro with tomatoes and strawberries
  • Black pork knuckle with green Puy lentils
  • Soft-boiled egg in green coat
  • Clafoutis with kiwis, vanilla from Madagascar
  • Variegated striped elbows and green vegetables
  • Thin tomato tart
  • Small onion tarts with green curry
  • Scallops with turnip and pomelos
  • Skewer of langoustines and potato tartare with sour sauce
  • Saffron tagliatelle with smoked fish, Sichuan pepper
  • Medallions of lamb fillets roasted with two flageolets
  • Rack of lamb with Meaux mustard and chanterelle mushrooms
  • Lemon sole rolls with spinach and garlic carrot cream
  • Bavarois of prawns in gazpacho with almonds
  • Pot of Bouchot mussels with leeks and thyme flowers
  • Sardine fillets with tiger prawns and candied ginger
  • Guinea fowl breast with disguised potatoes and spring leeks
  • Fricassee of goat meat, Haut-Poitou wine
  • Wild mushroom fricassee
  • Veal stew with duck fat and armagnac
  • Stripped cod and salmon with garlic petals and spice vinaigrette
  • Potato salad with salmon and chervil vinaigrette
  • Rack of lamb with fine herbs in a crust
  • Rolls of lamb in foil, duchess potatoes
  • Salmon cake with raspberry shallots
  • Lentil salad with sweetbreads
  • Minute fried smelts, tartar sauce
  • My tartar sauce
  • Light puff pastry of green asparagus with young broad beans
  • Cook like a chef.. Chicken strips with leek fondue
  • Spinach and ricotta cannelloni
  • Prawn and avocado rice salad
  • Spicy vegetables
  • Egg cake with fine herbs and Comté cheese
  • Roasted grouper fillets with truffle juice and leek jumble
  • Asian-style vegetable stir-fry
  • Bresse chicken with Lyonnaise vinegar
  • Fricassee of baby turnips with candied gizzards
  • My minced steak
  • Cod roasted with ginger and Indian spices
  • Bunch of green asparagus with salmon roe
  • Poivrade artichokes in sweet and sour
  • "Prince de Bretagne" shallots confit with honey, pan-fried red mullet fillets
  • Salad of prawns and lasagnette in gazpacho
  • "Prince de Bretagne" shallots marinated in lime on beef carpaccio
  • The rib steak, celery fries
  • Chocolate fondant with salted caramel
  • Chicken green curry with coconut milk
  • Fillet of beef with pepper
  • Erquy scallop tartare with truffles
  • Endive rolls with Iberian Bellota ham
  • Tuscan salad with truffle oil
  • "Ibaïona" ham fritters and Comté cheese
  • Glazed asparagus, fricassee of veal sweetbreads with sherry vinegar
  • Fried monkfish steaks with green pepper
  • Magret with raspberry vinegar
  • Langoustine tails with gourmet peas and Guérande salt
  • Terrine of Valencay
  • Roasted vine quails
  • Hedgehogs with Chablis wine and gray shallots
  • Rabbit terrine my way
  • Tomatoes stuffed with fresh vegetables and cranberries
  • Stew of sole and crayfish with anise and sweet garlic butter
  • Sarladaise apples
  • Fine salad of duck foie gras with Barsac
  • John Dory fillets in boiled pepper sabayon
  • Cute salad with Roquefort, hazelnuts and walnuts
  • Poultry fricassee with olives, tapenade and Espelette pepper
  • Soles with muscat grapes
  • American calf sweetbreads
  • Salad rice with omelet
  • Paired duck foie gras and veal liver with raspberries
  • Sardines stuffed with grapes and pine nuts
  • Stir-fried beef with carrots, ginger and red curry
  • Hazelnut of venison, pears, cranberries, venison sauce
  • Veal bread with mushrooms
  • Monkfish steaks with gray and fine Languedoc mignonette
  • American veal sweetbread slices
  • Roasted cod with tarragon and herbs
  • Nordic glass
  • Tomato-cucumber tartare
  • Scalloped quail roasted with tarragon and Espelette pepper
  • Pasta salad
  • Crazy cheese salad
  • Scrambled eggs with bacon
  • Rouget-Barbet in situation, the sea as garnish
  • Pork knuckle with Puy green lentils and goose fat
  • The seven o'clock lamb
  • Crayfish tail gratin
  • The gribiche sauce
  • Hot apple sausage in oil
  • Baked apples with sweet potato
  • cream frogs
  • Rabbit fricassee with sweet garlic
  • Veal shank with pink shallots
  • Fillet of beef with gray mignonette and sultanas
  • Fine red tuna terrine with crab and fava beans
  • Quail eggs on horseback
  • Soubise Eggs
  • Pork Tenderloin Stew with Port and Ginger
  • Wild bass stuffed with spring onions and ginger, virgin oil
  • Gourmet raisiné toast and frozen fruit soup.
  • Landaise salad my way
  • Spiced Poached Red Williams Pears
  • Foie gras with cardamom seeds
  • Two recipes from my Grandmother
  • Meatloaf with spinach leaves
  • Terrine of truffled foie gras
  • Stir-fried beef with ginger and Irouléguy
  • Huge Oysters in Pot-au-Feu
  • Escalopes of salmon and goose foie gras pan-fried with chanterelle mushrooms
  • Plates of smoked salmon with green asparagus
  • Raw salmon pancake with Maxim’s apples, watercress coulis
  • Fried suckling lamb
  • Milk lamb from the Pyrenees
  • Bouchot mussel velouté with curry
  • Spicy avocado cream with prawns
  • Tapenade of black olives and tartar sauce
  • Peanut and golden raisin bread
  • Mussels and leek tarts
  • Sauteed rabbit with garlic and white wine, button mushrooms
  • Endive leaves stuffed with Roquefort cheese and walnuts
  • Rich stew
  • Thyme cauliflower cake
  • Mussels salad with fresh lemongrass
  • Sauteed veal with carrots and orange
  • Duo of trout tartare
  • Burrata-strawberry salad
  • Zucchini tart with feta
  • Roasted coalfish fillet with herbs
  • Salmon steaks with olive puree and fondant onions
  • Sardine and smoked salmon tartare with Noirmoutier charlottes
  • Bollito misto (Recipe from Piedmont)
  • My endive roulades with Paris ham
  • Small stuffed vegetables
  • Tomato coulis
  • Mixed greens with eggplant and prawns
  • Chive cheese soufflé
  • Sole meunière with semi-salted butter and potato pancake
  • Duck with pears
  • Rosti of fresh duck foie gras with beatilles and small vegetable ragout
  • Mini fresh tuna sashimi with sesame oil and anchovy butter.
  • Skewers of chicken supreme marinated in spices and pink mushrooms
  • Veal sweetbread cutlets with langoustines, chervil butter
  • Free-range chicken sautéed with thyme, lemon and all-flower honey
  • Fresh salad of pig's ears with nuts and mustard seeds
  • Chicken ravioli with chestnut honey and thyme flower
  • Fresh tomato tart with fresh anchovies
  • Veal kidney with Puy green lentils and walnuts
  • Sauteed lamb with pévre d'ai and small bean ragout with thyme
  • Prawn pilpil salad
  • Aubergine toast with goat cheese
  • Clam salad with fennel
  • Semi-cooked red tuna steak, balsamic caramel and candied lemon
  • Spiced melon soup
  • Magrets with figs and honey, fleur de sel with five flavors
  • Prune and raisin stuffing
  • Crayfish tail gratin
  • Grilled lobster with salted butter, bouquet of fine herbs and caviar sauce
  • Parmentière tart with cabécou from Rocamadour
  • Den-de-lion salad with Meaux mustard, belly bacon
  • chocolate nuts
  • Artichoke bottoms au gratin
  • Flowery breadsticks in green sauce
  • Polenta terrine
  • Ham soufflé with asparagus tips
  • Mutton's feet salad
  • The half-mourning chicken
  • Scallops on rosemary skewers, candied lemon sauce
  • Pork tenderloin with madras curry and vegetable delicacies
  • Pan-fried duck foie gras with rhubarb compote and citrus fruits
  • Grilled mackerel with thyme flower
  • Range of venison fillet with chanterelle mushrooms and puffed potatoes
  • Stuffed quail and glazed vegetables
  • Small poultry ragout with sweet cider and pears, on Emmental cheese and hazelnut risotto
  • Small jars of apples and foie gras
  • Madrid-style Cocido (Spanish Pot-au-Feu)
  • Pan-fried doe steak with gray mignonette, autumnal sauce, forest chestnut garnish
  • Potato fritters with haddock
  • green soup
  • Frog legs gratin
  • Potatoes in a salt crust
  • Pork tenderloin, snow peas and sesame soy
  • Cream of lamb’s lettuce rolled with spices
  • garden pie
  • Large spinach, walnut and Roquefort tart
  • My leek white gratin
  • Curly ray wing with orange butter and candied fennel
  • Palets with sheep's cheese and candied orange zest
  • Thin tartlets with morels and sweetbreads
  • Cocotte eggs, asparagus and spinach
  • Fine log with spices and chestnuts
  • The Angevin Gogues
  • Duckling with pineapple and cherries in syrup
  • Pineapple Shrimp Surprise
  • John Dory lasagna in pepper sabayon
  • Piece of beef with wild mushroom infusion
  • Grenadine of veal with vegetable marrow
  • Pan-fried veal kidney with mustard seed, wilted raw spinach
  • Puffed potatoes with Roquefort cheese and ventrèche
  • Grilled Chalossais fat duck, country fries with Guérande salt
  • Large country fries with Guérande salt
  • Pastis of quail supremes with Armagnac, beetroot and leek mille-feuilles
  • Fricot of artichokes
  • Thin noodles with calamari
  • Winkles in rich tomato sauce
  • Gers duck confit, salad with walnuts and sacred grass,
  • Endive tart with Bayonne ham and walnuts
  • Crab avocado terrine
  • Madiran duck stew and rolled belly
  • Sichuan pepper lobster cream
  • Endives stuffed with fresh goat cheese and haddock
  • The nouzillards with milk
  • Veal chop in a pan
  • Roasted squabs with spices, red onion jam
  • Fine meringue log with figs and limes
  • New carrots sautéed with raisins
  • Crunchy vegetables lightly fried
  • Leg of lamb with dried herbs and candied tomatoes
  • Rack of lamb with farigoulette and Indian curry cream
  • Charlotte of lamb braised with aubergines, raspberry vinegar jus
  • Vegetable salad with scampi
  • Roasted turbot with pink shallots
  • Hot-cold chicken with tarragon


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