Slices of banana and passion fruit juice mousse
For 6-8 people Ice cream 10 g glucose syrup 20 g powdered milk 250 g sour cream 30 ml lemon juice 50 g sugar Banana mousse 200 g almond shortcrust pastry 5 bananas (of equal size) 300 g cream 130 g sugar Juice of 1 lemon 3 T banana liqueur 5 softened […]
Tasty toast with ocean perch patés and egg salad
For 4 people 500 g ocean perch fillets, trimmed 2 eggs 1 tsp salt 1 dl thick full cream (38% fat) 0.25 g grated lemon zest 1 T finely chopped chives Freshly ground black pepper 4 T neutral oil 1 T butter 4 hard-boiled eggs 4 T lemon mayonnaise Lettuce Cress 4 slices […]
Veal trilogy, Liège-style
For 4 people 300 g sweetbread 1 veal kidney 220 g veal fillet 5 cl juniper alcohol 1 dl veal stock Butter 1 red cabbage 1 apple 50 g Liège syrup 10 g juniper berries 200 g vitelotte potatoes Frying oil 1 bunch green asparagus Salt Pepper Veal Poach the sweetbread in a court-bouillon for […]
Sea trout rolls with langoustines and asparagus
For 4 people Trout rolls One sea trout 1 dl salt 1 l water 4 langoustine tails Ground coriander Salt Asparagus 16 green asparagus Salt Coconuts and curry sauce 2 shallots 2 citronella sprigs 2 tsp mild curry 40 g butter 0.4 dl dry white wine 1 can coconut milk 70 […]
Bacon, fresh herb and elderflower infusion
For 4 people 200 g smoked bacon 100 g shallots (with the skin) 1 l water 1 T colza oil 5 black peppercorns 300 g sorrel 100 g parsley 2 dl colza oil 50 g fresh elderflowers Dice the bacon and shallots into small cubes, and heat in a saucepan with the […]
Fondant potatoes with Oscietre caviar, shallot-favoured condiments and crispy capers, with farmhouse cream
For 4 people 4 large Agria potatoes 40 g unsalted butter 35 cl white poultry stock Salt 60 g mini capers Peanut oil 150 g shallots 100 g butter ½ bunch of parsley Olive oil 140 g Oscietre caviar 150 g farmhouse cream Freshly ground pepper Peel, wash and cut the potatoes […]
Sea bass, fountain cress sauce and mushroom quenelles
For 2 people Sea bass and mushroom quenelles 8 attractively shaped white mushrooms (around 125 g) 1 shallot 1 basil stem 40 g butter Sea salt Pepper 2 sea bass fillets, 150 g each 4 long chive sprigs 4 to 5 garlic cloves 1⁄2 bouquet of thyme Cress sauce 2 bunches fountain […]
Holiday turkey stuffed with forest delights
For 6-8 people 1 turkey weighing around 3 kg with liver and giblets 3 T goose fat 100 g shallots 1 garlic clove 100 g fine poultry stuffing 1 kg seasonal forest mushrooms (chanterelles, girolles, etc.) ready to cook 2 beaten eggs 20 cl poultry stock with or without salt 18 peeled grelot […]
Fillet of cod dusted with morels, endives stuffed with walnuts and comté cheese, macvin sabayon
For 2 people 2 160-g pieces cod fillet (loin) Coarse salt 60 g dried morels 4 endives 160 g water 40 g butter Salt (small amount) Sugar (small amount) 10 g walnuts 20 g comté cheese 30 g green onions 2 egg yolks 5 cl macvin (wine from the Jura region) 5 cl olive […]
