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Chestnut cream in foie gras cappuccino
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Chestnut cream in foie gras cappuccino

Ideal for a festive dish, this recipe for cream of chestnuts in a foie gras cappuccino is a real treat.Ingredients for 4 people: 1 onion 1 potato 50 g of butter 500 g of chestnuts cooked under vacuum or a box of canned chestnuts 1 l of whole milk300 g fresh foie gras20 cl liquid cream a few tips of asparagus 2 macaroni noodles ZITA 1 bunch of fresh herbs 4 sprigs of chervil Espelette pepper, salt Also read: health benefits and virtues of chestnuts - In a saucepan, brown the 'onion sliced ​​in butter, add the diced potato, chestnuts, then whole milk.

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Saint-Jacques salad, prawns and candied peppers

Here is a recipe as fresh as it is delicious, the arugula salad with scallops, pink shrimp and candied peppers compote.Ingredients for 4 people: 300 g of arugula 250 g of scallops (allow approx. 3 walnuts / pers) 250 prawns, already cooked 100 g pine nuts 2 to 3 pinches of curry 1 tin of candied peppers Olive oil Balsamic vinegar Salt, pepper Recipe for scallop salad, prawns and candied peppers Easy and quick to make, the success of this recipe mainly lies in the freshness of the ingredients used.
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Salmon tartare with lime

This tartare proposed by Clélia is a real delight. Accompanied by good fries or a good salad, you should make people happy! Ingredients for 4 people: 600 g of fresh salmon 2 limes 1 yellow lemon 1 small bunch of dill 4 tablespoons of 'olive oil 2 tablespoons of pink berries 2 small finely chopped shallots Salt and pepper Recipe for salmon tartare with lime and pink berries 1- Wash your salmon under cold water.
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Fresh fig salad and serrano ham

As a starter or as a main course, the assembly of fresh figs and Serrano ham is a delight.Easy and quick to prepare, here is the recipe ... Ingredients for 6 perosnnes: 1 salad mix such as mesclun or arugula 12 slices of ham Finely chopped Serrano 6 fresh figs Olive oil Balsamic vinegar Old-fashioned mustard Salt, freshly ground pepper Recipe for salad of figs and serrano ham: Wash and cut the figs into quarters Prepare the vinaigrette with the oil, balsamic vinegar and 1 teaspoon of mustard In a salad dish or in individual soup plates, start by putting the salad Season the salad with the vinaigrette Arrange the fig wedges Roll the slices of ham and add them to your salad This salad is served with toast and toast and can also be served with toasted pine nuts… Bon appétit!
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Sea bream tartare, creamy vanilla and ginger emulsion

Deliciously flavored and easy to make, this sea bream tartare with vanilla and ginger is a pure delight.Ingredients for 4 people: Tartare: 300 g of sea bream fillet 1 shallot 8 red and yellow cherry tomatoes 1 tsp. tablespoon of coriander Emulsion: 1 lime ½ vanilla pod 1 cm of fresh ginger 4 tsp.
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Carrot and Cheese Mouth

Gourmet and easy to make, this carrot and cheese bites recipe is a delicious starter.Ingredients for 4 people: 50 g of flour1 tbsp of cornstarch220 g of carrots5 eggs20 g of semi-salted butter5 cl of milk15 cl of cream liquid 100 g of grated cheese such as Emmental 1 tsp. level coffee of turmeric Salt, Freshly ground pepper Carrot bites with cheese - Preheat the oven to 180 ° C (th.
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Leek crumbles, Fourme pear

Here is a successful marriage between the vegetable garden and the orchard with this delicious leek crumble recipe with Fourme pear Ingredients for 4 people: 250 g puff pastry 1 white leek 15 g semi-salted butter 80 g Fourme d'Ambert 1 pear (william, conference) 1/2 lemon 1 egg 1 tsp. tablespoons of milk Salt, freshly ground pepper Croustades of leek, Fourme pear Sweet and salty!
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Foie gras confit with Guérande salt

Here is a great way to prepare the foie gras with the recipe for foie gras confit with Guérande salt Ingredients for 4 people 200 gr of raw foie gras 50 cl of semi-skimmed organic milk 100 gr of salad (mesclun or lamb's lettuce) 12 cherry tomatoes 1 kg of coarse salt 1 pinch of fleur de sel 1 pinch of pepper (in crushed grains) 50 gr of walnut kernels (or pine nuts, hazelnuts ...) salt To discover: all our recipes based on foie gras Recipe for foie gras confit with Guérande salt The day before: Pour the milk in a deep dish, put the liver in it to soak.
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Chestnut cream in foie gras cappuccino

Ideal for a festive dish, this recipe for cream of chestnuts in a foie gras cappuccino is a real treat.Ingredients for 4 people: 1 onion 1 potato 50 g of butter 500 g of chestnuts cooked under vacuum or a box of canned chestnuts 1 l of whole milk300 g fresh foie gras20 cl liquid cream a few tips of asparagus 2 macaroni noodles ZITA 1 bunch of fresh herbs 4 sprigs of chervil Espelette pepper, salt Also read: health benefits and virtues of chestnuts - In a saucepan, brown the 'onion sliced ​​in butter, add the diced potato, chestnuts, then whole milk.
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Crispy millefeuilles with crunchy vegetables

Treat yourself with this delicious recipe of crispy millefeuilles of crunchy vegetables. Ingredients for 4 people 50 g of oats 50 g of chopped hazelnuts 70 g of grated Parmesan 50 g of grated Emmental cheese ½ black radish 1 carrot 150 g of cream cheese ¼ of a bunch of chives ½ tray of sprouts Salt, freshly ground pepper Crispy millefeuilles with crunchy vegetables Preheat the oven to 210 ° C (th.
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Endives with salmon

Perfectly balanced, this salmon endive recipe is an easy and delicious starter. Ingredients for 4 people: 4 endives 1 lemon 20 g semi-salted butter 1 tsp. tablespoons brown sugar20 cl liquid cream1 pinch of Espelette pepper4 slices of smoked salmonSalt, freshly ground pepperRead also: health benefits and virtues of chicory Endives with salmon - Remove the core and the first leaves of the chicory.
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Parmentière of Saint-Jacques with parsley, beet crisps

Here is a nice starter with this Parmentière parmentière recipe with parsley, beetroot crisps Ingredients for 4 people: 20 g of chopped shallots 7.5 cl of fish stock 7.5 cl of poultry stock 1 bunch of parsley 40 g of half-salted butter 1 raw beet 20 g ground hazelnuts 6 scallops Salt, freshly ground pepper Potato mousseline: 200 g potatoes 10 cl liquid cream 40 g salted butter Nut of nutmeg white pepper from the mill Scallops with parsley , beetroot crisps - Reduce the shallots, fish stock and chicken stock to half.
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Seafood queen bite

The queen bite is a great classic of French cuisine and can be cooked in many ways.Here is the seafood queen bite recipe! Ingredients for 4 people: 4 queen size bites ready to cook 500 g of mussels or 200 g shelled mussels 150 g boneless fish fillet 150 g shelled shrimps 250 g button mushrooms 50 g butter 100 g flour 20 cl white wine 1 sliced ​​onion Recipe for the bite-size seafood queen bite seafood are excellent as a starter or main course accompanied by a good lettuce.
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Hot oysters with curry, stewed cabbage

A delicious starter made with hot oysters, this recipe for Hot oysters with curry and steamed cabbage is a real treat.Ingredients for 4 people: 24 oysters n ° 3 cancalaise 1 Chinese cabbage 30 g semi-salted butter 1 tsp. tablespoon curry 20 cl liquid cream (30 fat) 1 egg 500 g coarse salt Salt, pepper Hot oysters with curry, stewed cabbage What a scent!
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Coleslaw with two salmon and fine herbs

Fresh, smoked, garlic, spicy, green, red ... this recipe will wake up and add color to breakfast! Ingredients for 4 people: 1 green cabbage 500 g fresh salmon 100 g smoked salmon 1 clove of garlic 1 shallot10 sprigs of chives5 sprigs of dill1 yellow lemon1 egg1 tsp. tablespoons olive oil100 g heavy cream ½ tsp.
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Creamed carrot flan

Easy and quick to make, this creamed carrot flan recipe is also a gourmet starter or a light dish accompanied by a good salad.Ingredients for 4 people: 1/2 bunch of chives 600 g of orange or yellow carrots (or purple in winter) 10 cl of milk 4 eggs 20 cl of liquid cream 60 g of Petit Breton Salt, freshly ground pepper Read also: growing carrots well Read also: health benefits and virtues of carrots Flattened carrots with cream Preheat the oven to 150 ° C (th.
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Pumpkin curry

Autumn marks the arrival of pumpkins, their delicious recipes and colors. Here is an original and slightly spicy idea with this pumpkin curry.Preparation: 20 minCooking: 40 minIngredients for 4 people: 2 onions1 tsp. tablespoons sunflower oil 30 g clarified butter 200 g red lentils 1 tsp.
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Small squid sautéed in parsley

Here is an ideal recipe for cooking your little squids or your squid, the squid sautéed in parsley Ingredients for 6 people: 1 kg of baby squids or squid 1 bunch of flat-leaf parsley 3 cloves of garlic Olive oil 1 knob of butter 1 lemon Salt, pepper Basque origin, they can be enjoyed as a starter or as a tapas for an aperitif.
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Scrambled eggs with sorrel

As a starter or as an aperitif, enjoy this scrambled egg recipe with sorrel Ingredients for 4 people: 12 eggs 50 g butter 2 cl liquid cream (30 MG) Fleur de sel de Guérande, freshly ground pepper 'sorrel stewed: 1 bunch of sorrel 2 shallots 10 g of butter 1 pinch of salt 1 pinch of sugar For the crunchies: 4 buckwheat pancakes 5 g of butter Scrambled eggs with sorrel For the crispies: - Preheat the oven to 250 ° C (th .
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Burgundy snails

It is in Burgundy that the snail reigns supreme and from which comes this delicious recipe for snails stuffed with Burgundy Ingredients for 4 people: 4 dozen cooked snails and their empty shells (canned snails or snails that you cooked in court-bouillon) Garlic butter stuffing: 1 shallot 4 cloves of garlic ½ bunch of flat-leaf parsley 30 g dried tomatoes 30 g slivered almonds 250 g soft salted butter 1 tsp.
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Zucchini and shrimp verrines, turmeric sauce

As a starter or as an aperitif, these turmeric zucchini and shrimp verrines should dazzle the eyes and taste buds of your guests.Ingredients for 4 people: 2 stirred yogurts 1 tsp. 1 teaspoon of turmeric tablespoon lobster oil (or other) 2 small zucchini 150 g marinated peeled shrimp 1 tsp.
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