OUR COOKING RECIPES

CRISPY ARTICHOKE WITH FATTY LIVER

Ingredients: -4 leaves of brick -4 artichoke -100g of foie gras, -salt, pepper Preparation: To cook artichokes: Cook in a white (1 lemon juice + water + 50g of flour). This allows the meat of the artichoke to keep a nice color. Turn the artichoke: Once removed the tail, remove hard leaves. Turn around the heart of the (...)

FOIE GRAS AND FIG CHUTNEY

Ingredients for 4 peoples 200g duck liver salt and pepper Cognac 1kg fresh figs 1 Golden-apple 60g onions 150g sultanas 5 Dl of white wine vinegar 300g brown sugar 1 teaspoon of 4  spices 1 teaspoon grated fresh ginger 1 points cayenne pepper 1 teaspoon salt (...)

GOUGÈRES

Ingredients: 1 pinch salt 75 g grated cheese 75 g butter 150 g flour 25 cl milk 4 eggs Make choux pastry by melting the butter in a pan, milk, salt. Bring to a boil. Remove from heat and add flour all at once, working quickly with a spatula. Return to heat and dry out the dough until (...)

PÂTÉ WITH MUSHROOMS

Ingredients : 400 g walnuts in veal 400 g pork belly Marinade: 2 cloves 4 sprigs parsley Thyme, bay leaves 1 onion 10 cl of white wine 3 tablespoons alcohol puff pastry Filling: 100 g smoked bacon 100 g mushrooms parsley 1 / 2 teaspoon (...)

SHEETS OF GREEN ASPARAGUS

Ingredients: -4 puff diamond-shaped bunches of fresh asparagus -2 -250 -70 cl g butter cream egg yolks -2 -2 cl lemon juice, salt and pepper Preparation: Cook the puff in an oven at 180 ° C for 15 to 20 minutes. Cook the asparagus in boiling water with lemon. Clarify the butter in a saucepan over low heat. Beat the egg yolks and lemon juice (...)

TARTAR SALMON WITH ASPARAGUS

Ingredients (serves 4):-350g salmon fillets -1 bunch green asparagus -2 tablespoons walnut oil or hazelnut -3 tablespoons peanut oil -1 lemon -2 pinches sugar -1 teaspoon green pepper Salt and pepper Marinade: 500g + 500g sugar salt Preparation: Marinate boned salmon for 3 hours in the marinade (half salt / half sugar). Then cut the flesh (...)

BRAISED DUCK PIE

Ingredients: -1 duck ready to be cooked to about 1,500 Kg -1 onion -1 carrot 30g butter -1 -1 glass bouquet garni -1 glass of white wine chicken stock, salt, pepper, prunes and dried apricots-puff-ceps Preparation: Add salt and pepper inside the duck. Peel the onion and carrot. Chop onion and cut the carrots into rounds. Warm up the butter in (...)

BUTTERED CABBAGE POITEVINE

Serves 6 Ingredients: -1 beautiful green cabbage or pointed cabbage leaf smooth or blistered -2 onions 150 g butter salted strips of bacon -4 -2 cloves garlic Preparation: Peel and chop onions. Cut the garlic into quarters. Cut the cabbage into quarters and remove core and thinly slice the cabbage quarters. Remove the cartilage strips of (...)

SAINT-PIERRE GRILL SAUCE BEARNAISE

Ingredients: -4 nets at Saint-Pierre -1 tablespoon of oil with salt, pepper For the sauce béarnaise: -1 sprig of tarragon 150 g butter - ½ cup of white vinegar shallots -2 - 2 eggs -3 tablespoons water, salt, pepper Preparation: Oil, salt and pepper the fish. Place under the grill 10 minutes per side. Meanwhile, prepare sauce béarnaise: After (...)

STUFFED BREAST OF LAMB

Ingredients: -2 breasts of lamb, pork belly 100g-250g smoked ricotta -1 handful fresh spinach, 150g of breadcrumbs parsley sprigs -10 -1 egg -1 tsp chilli ' Espelette-pepper-olive oil Preparation: Soak the chicken in cold water while you prepare the stuffing. Cook the spinach washed in a pan with a drizzle of olive oil, then chop coarsely (...)

ALICANTE NOUGAT

The nougat (Spanish nougat, torro in Catalan) is a Spanish candy made from honey, sugar, egg white and whole almonds or crushed. This is the Iberian nougat. Ingredients:-500g-150g almonds 250g sugar-honey -1 egg white Preheat oven to maximum temperature. Blanch the almonds and brown in the oven for a few minutes, ensuring that they do not (...)

BASED IN THE HEART FLOWING

Makes 4 large or 6 small individual ramekins Ingredients: -3 eggs -2 yellow-200g chocolate 100g butter 100g sugar, 50g flour Method: Preheat oven to 210 ° C. Melt chocolate with butter in a bain marie. Mix until smooth. Add sugar and stir with a fork. Add eggs one at a time, mixing well between each (until well incorporated). Add the egg (...)

PEARS BOURDALOUE

Ingredients: - 4 Poached Pears - 100 g caster sugar - 100 g butter - 100 g ground almonds - 2 eggs - Meringue (400 g sugar + 200g of egg whites) Preparation: Poach the pears in a syrup and let cool. Prepare the almond cream: Place the butter in a bowl and work with a whisk (or wooden spoon) so that it becomes soft (do not melt). The butter (...)

PUFF PASTRY

Ingredients: 1 / 4 liter of water 120 g flour 100 g butter 1 pinch salt 4 whole eggs Prepare all ingredients. Place water, butter and salt in a saucepan on the fire. Bring to a boil. Remove from heat and add the flour all at once. Mix with a wooden spatula, taking care not to leave (...)