bouchées_us

“bouchées“ 50 recipes of “bouchées“ to relish in small bites according to your desires with family or friends

bouchées...

Omelet rolls with chive 4_ Cajun spiced chickpeas 6_ Gazpacho and julienne chopped avocado 7_ Slices of artichoke hearts and dried tomatoes 8_ Thin tartlet with tomato and pepper 9_ Miniquiches with onions 10_

salted

Palmitos salt and pepper 11_

Scrambled eggs and feta cheese on toast 12_ Norman cone with apple and camembert 13_

Goat cheese-stuffed tomato 14_ Piquillo peppers with goat cheese 15_ Profiteroles with goat cheese and herbs 16_ Goat miniclubs and figs 18_ Chicken temaki 19_ Mushrooms with ham 20_ Crostini of smoked ham and raclette 21_ Italian bites 22_ Mini blinis with black pudding 23_ Artichoke banderillas and chorizo 24_ Canapé with chorizo 25_ Stars of polenta poivronnade 26_ Madeleines with foie gras 27_ Fruity pikes of foie gras 28_ Fruits disguised with foie gras 29_ Snail foam 30_ Sardines in tempura mayonnaise 32_ Sardines rolls 33_ Mackerel crostini 34_

2

summary

Smoked trout bites 35_ Sole fillets with tarragon steamed 36_ Cabbage rolls with smoked salmon 38_ Smoked salmon bites 39_

salted

Salmon eggs bites 40_ Botargo toast 41_

Tuna maki cucumber 42_

Tuna fillets and espelette pepper 44_

Tuna sushis 45_ Shrimp in coconut 46_ Fried squid and fruity coulis 47_ Sweet and sour-stuffed mussels 48_ Orange-jellied mussels 49_ Clams with walnuts 50_ Saint-jacques small millefeuilles and black radish 51_

summary

Balls of golden apples with curry 52_

sweeted

Clementines love 53_

Delicious shortbread with berries 54_ Apricot raspberry crumbles 56_

Fraises gariguettes soufflées 57_ Mango and rose sushi 58_

Roasted pineapple and coconut milk foam 60_

3

1. Drain the cream cheese thoroughly in a colander lined with

4 large eggs

a fine cloth. Peel the carrots, rinse them and then grate them

2 carrots

on the grater of big holes. Peel and finely chop the shallots.

1 shallot

With scissors, snip the chives (reserve a few long strands to

1 bunch of chives

bind rolls).

200 g of cream cheese from cow’s milk

2. In a bowl, combine the cream cheese with the carrots,

(cream cheese types)

shallots, half of the chives, mustard, salt and pepper. Mix

5 cl of semi-skimmed

with a fork and set aside to cool.

milk 40 g butter

3. Break the eggs into a bowl, add the remaining chopped chives,

1 tsp mustard

salt and pepper. Pour in the milk and beat well with a fork.

Salt and pepper

4. Heat 10 g butter in a pan, pour in ¼ of the egg preparation.

Cook the first omelet as a pancake. Repeat the operation until you have 4 omelets.

5. Top the omelets with the cream cheese preparation, roll them and tie each roll with the chives strands. Cut each omelet into 3 small rolls and serve chilled.

Omelet rolls with chive For 4 people Preparation 15 min Cooking time 15 min

Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

one more recipe Vegetable omelet. Grate 4 peeled carrots, with a grid with large holes. Cook them in salted water for 5 minutes. Cool and drain. Rinse and drain 4 canned artichoke hearts. Cut them into cubes. Preheat the oven to 210°C (th.7). Beat 12 eggs in omelet.

Add salt and pepper, add 20 cl of light cream, vegetables, a bouquet of parsley and a chopped bunch of chives. Pour into a lightly buttered plate. Bake in a bain-marie for 20 minutes. Cut the omelet into slices and serve warm with a green salad.

4

5

400 g of canned chickpea 2 garlic cloves 3 tsp Cajun spice (Ducros) 3 tbsp cooking oil

Cajun

spiced chickpeas 1.

Drain,

rinse

the

chickpeas

under

cold

water and rinse them again.

2. Peel, degerm and finely chop the garlic.

Mix it with the Cajun spices and chickpeas.

3. Heat the oil in a skillet and fry the chickpeas for 5 min., shaking the skillet in order to brown them. Drain them on absorbent paper and serve hot or warm.

6

For 4 people Preparation 10 min Cooking time 5 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

2 large cucumbers very firm

For 4 people Preparation 40 min no cooking

4 tomatoes 1 red pepper 1/2 green pepper

Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

1 ripe avocado 1 onion 2 cloves garlic 1 bunch of basil 1 tbsp. capers

1.

Rinse

the

cucumbers,

remove

the

ends, cut 8 lengths about 6 cm length, Make

a

hole

on

them

(reserve

meat

balls) shaped glasses without piercing

1 tbsp. of sherry vinegar 1 lemon 10 cl of olive oil Salt and pepper

the bottom. Place them on the absorbent

Gazpacho and julienne chopped avocado paper and Keep in the refrigerator.

2. Peel and core the tomatoes and the peppers. Peel and chop the garlic and the onion. Mix them together with the cucumber balls (except for a dozen), the

leafless

basil,

the

capers,

the

lemon juice, the vinegar, the olive oil, salt and pepper and add 40 cl of water until obtain a consistency soup.

Cool and refrigerate.

3. To serve, cut into sticks the flesh of the avocado. Pour the gazpacho in cucumber cups very chilled, add the reserved cucumber balls and the avocado sticks.

7

4 marinated artichoke hearts in oil 1 jar of sun dried tomatoes in oil 1/2 bunch of basil whole-grain bread

Slices of artichoke hearts

and dried tomatoes

1.

the

basil.

tomatoes

Rinse

and

mix

slightly,

pepper

and

Drain

the

them.

Salt

add

basil

(reserve some leaves).

2. Drain the artichokes and cut them into quarters.

3. Cut slices of bread and let them toast. Spread them with tomatoes, add with

the the

artichokes reserved

immediately.

For 4 people Preparation 10 min no cooking Recipe_PRISMAPIX PHOTO_Franck SCHMITT

8

and

decorate

basil.

Serve

For 4 people Preparation 15 min Cooking time 15 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

1 roll of puff pastry 4 tomatoes 1 red pepper sauce 1 tbsp olive oil 1 bunch of basil Salt and pepper

Thin tartlet

with tomato and pepper 1. Preheat the oven to 180째C (th. 6). Place a sheet of parchment paper on a baking sheet.

2. Peel and core the tomatoes, cut them into small pieces. Rinse and thin out the basil.

3. Cut 20 bases of 5 cm in diameter in the puff pastry with a pastry cutter. Place them on the plate.

4. Spread a little pepper sauce on each pie shell, cover with tomatoes. Add salt and pepper, sprinkle with the basil and pour over a dash of olive oil. Bake for 15 min. Serve hot or warm.

9

400 g of short pastry 600 g of onions 5 eggs 30 cl of crème fraîche 25 g butter 1 tbsp olive oil nutmeg Salt and pepper

1. Peel and chop the onions, melt them for 20 min. in a pan of butter and olive oil mixture, without browning. Salt and pepper.

2. Preheat the oven 210°C (th.7).Place parchment paper on the baking sheet.

Roll

out

the

short

pastry

and

cut

circles of dough with a glass, lift the edges slightly. Prick the bottoms with a fork. Spread over the warmed onions.

Miniquiches with onions 3. In a bowl, beat the eggs with a fork with

the

crème

fraïche.

Season

with

salt, pepper and a pinch of nutmeg. Top it with onions. Bake the miniquiches for 20 min. Serve warm or cold.

For 4 people Preparation 20 min Cooking time 40 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

10

For 4 people Preparation 5 min Cooking time 10 min

1 roll of puff pastry

Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

1 egg yolk 2 tsp of crushed pepper 1 tbsp coarse salt

Palmitos salt and pepper 1. Preheat the oven to 210째C (th.7).

Unroll the dough and cut it into a large square. Prick it with a fork and gild it with egg yolk.

2. Mix the pepper and the salt.Sprinkle the dough with the mixture and roll the two opposite sides toward the center until they meet. Cut slices of 1 cm and place them on a baking sheet, lined with parchment paper. Bake for 10 min.

3. Serve the palms hot or warm.

11

8 eggs 2

poppy seeds baguette

200 g of feta 6 basil leaves Salt and pepper

Scrambled eggs

and feta cheese on toast 1. Beat the eggs with salt and pepper in a bowl. Pour into a nonstick pan and heat them a over medium heat.

2. When the omelet begins to take the bottom of the pan, peel it by stirring with a wooden spatula. Stir until eggs are scrambled.

3. Cut the poppy seeds baguette into pieces and then two. Toast them and then spread it with some scrambled eggs. Spread the feta, sprinkle with chopped basil and accompany with the rest of scrambled eggs. Serve immediately.

12

For 4 people Preparation 10 min Cooking time 10 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

8 sheets of phyllo cut into triangles

For 4 people Preparation 20 min Cooking time 15 min

1 Camembert 3 apples

Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

50 g butter parsley Salt and pepper

Norman cone

with apple and camembert 1. Melt in a small saucepan 30g of butter over a low heat.

Set aside. Peel and cut the apples

into

quarters.

Brown

them in the pan in 20 g of butter.

Remove

the

rind

of

the camembert and cut it into pieces.

2.

Use

a

coat

the

the

melted

pastry phyllo

brush sheet

butter,

and

to with then

layover the two pairs. Add salt and pepper. Fold into cones by molding them with the foil to keep it. Preheat the oven th.6 (180째C).

3. Bake the cones for 5-6 min. until

it

become

brown.

Let

cool, serve with the apples and the

camembert,

parsley.

Serve

garnish

with

immediately

with a mesclun salad.

13

For 4 people Preparation 20 min no cooking 8 tomatoes 8 small fresh goat cheese

Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

1 small jar of black olive tapenade 1 shallot 1 garlic clove 2 pinches of thyme 2 sprigs of basil 4 tbsp 1 tbsp

olive oil

balsamic vinegar Salt and pepper

Goat cheese-stuffed

tomato 1. Rinse the tomatoes and cut a hat. Hollow out them, salt and pepper

inside.

Turn

them

on

absorbent paper.

2. Peel and finely chop the garlic and

shallot.

the

goat

the

In

a

goat

bowl,

mash

with

olive

oil, vinegar, chopped garlic and shallot, chopped basil and thyme.

Salt and pepper and mix well.

3.

Fill

the

tomatoes

with

the

stuffing. Serve chilled, decorated with tapenade and basil.

14

8 canned piquillo (sweet peppers) 200 g fresh goat cheese (Chavroux type) 1 bunch of chervil 1/2 bunch of chives 1 tbsp of white wine 2 tbsp olive oil Espelette pepper

Piquillo

peppers with goat cheese 1. Drain the piquillo peppers.

2. Rinse and chop the chervil and chives, mix them with the goat cheese, crushing with a fork.

Add the white wine, a dash of olive oil and the Espelette pepper.

3. Using a spoon, stuff the piquillo peppers with the cheese mixture. Place them on small

For 4 people Preparation 10 min no cooking

plates. Drizzle them with olive oil, sprinkle with a little Espelette pepper. Serve at room temperature.

Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

15

16

1. Preheat the oven to 180°C (th. 6). Bring 25 cups of water to a boil with the butter cut into small pieces and salt. Pour in the flour in one go and work until a ball forms. Transfer it into a bowl and stir in the whole eggs, one by one, stirring well. Line a baking sheet with parchment paper.

2. Fill a plastic bag with dough by helping you with a rubber spatula (plastic spatula). Cut the end of the pocket and form small choux on the plate spacing them well and placing them in alternate rows. Bask in the egg yolk. Bake for 15 min. Reduce the temperature to 160°C (th. 5-6), cook 10 min. longer. Remove the choux from oven as soon as they are browned.

3. Using a fork, mash the cheese

with the parsley , chervil,chopped

tarragon, pepper and 1 tbsp of olive oil. Add 1 garlic clove, peeled and pressed.

4. Mix the remaining garlic cloves with the remaining oil, salt, basil leaves and pine nuts.

5. Cut a cap off the small choux, garnish them with cheese and replace caps. Serve at room temperature with the sauce.

Profiteroles with goat cheese and herbs For 4 people Preparation 20 min Cooking time 25 min

Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

150 g flour

4 eggs + 1 egg yolk 100g butter 400 g fresh goat cheese 1 tbsp of chopped parsley 1 tbsp of chopped chervil 1/2 tbsp of chopped tarragon 2 sprigs of basil 3 garlic cloves 10 cl of olive oil 1 tbsp of chopped pine nuts Salt and pepper

17

6 slices of bread grain 12 walnuts 4 figs 150 g fresh goat cheese 3 tbsp fig jam 1 tbsp olive oil pepper

Goat

miniclubs and figs 1. Crush the goat cheese, incorporating the walnuts coarsely chopped and the oil. Salt and pepper. Wipe the figs and cut into thin strips.

2. Toast the bread lightly. Spread 2 slices of bread with fig jam and goat cheese preparation.Cover with sliced figs and two other slices of bread.

3. Spread again jam and goat cheese preparation.

Cover with figs and the remaining bread slices. Cut them into triangles and keep them with spears. Serve immediately.

18

For 4 people Preparation 15 min no cooking Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

1. Peel the carrots and zucchini. Slice them into thin strips.

Add salt and pepper, add the oil and vinegar. Cut chicken into thin strips. Peel the avocado, cut them into thin slices, squeeze lime juice on it.

2. Place the seaweed flat on the work plan. Spread them with sweet mustard. Divide the vegetables and chicken over, roll into cones. Serve immediately.

Chicken temaki 4 sheets of nori 1 tbsp of sweet mustard 2 steamed chicken breasts 1 zucchini 2 carrots an avocado 1/2 lemon 1 tbsp peanut oil 1 tbsp vinegar Salt and pepper

For 4 people Preparation 20 min no cooking Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

19

For 4 people Preparation 10 min Cooking time 10 min 24 Paris mushrooms

Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

3 slices of ham 1/2 lemon 1 clove garlic 1 onion 2 tbsp. cooking oil 1/2 bunch of chives Salt and pepper

Mushrooms

1. Clean the mushrooms, remove the stem and chop them. Sprinkle with lime juice the caps. Peel and

chop

onion.

Cut

the the

garlic ham

and

into

the small

cubes. Boil the chives, cool and drain.

with ham 2. Roast in the pan the caps with oil for 3 min and keep them firm.

Replace them with the onion and the garlic. Mix 2 min. Add the chopped mushrooms and cook for 5 min. over a low heat. Add salt and pepper. Add the ham, mix for another 2 min.

3. Stuff 12 mushroom’s caps and turn the others over. Tie with 2 sprigs of chives. Serve quickly.

20

For 4 people Preparation 10 min Cooking time 10 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

12 baguette slices 150 g of raclette 4 thin slices of smoked ham 2 tbsp. olive oil 4 pinches of thyme crushed Pepper

Crostini

of smoked ham and raclette 1. Preheat the oven grill position. Cut the cheese into thin slices and the slices of ham into strips.

2. Place the baguette slices on the oven rack. Let them brown about 2 min. per side under the broiler.

3. Pour 1 drizzle of olive oil on the bread slices. Divide the ham, top with cheese, sprinkle with thyme and crushed pepper. Put back under the broiler until the cheese is melted. Serve hot.

21

8 thin slices of bresaola (thinly sliced or 12 Bßndnerfleisch) 250 g of ricotta 1 tbsp olive oil 6 sprigs fresh mint pepper

Italian bites 1. Rinse the mint. Keep 16 small leaves and finely slice the rest.

2. Mash the ricotta with a fork by incorporating the olive oil and the chopped mint. Add peppermill.

3. Place 1 tbsp. of the stuffing on tip of the bresaola slices. Roll and cut the rolls in half with a sharp knife. Decorate with mint leaves.

Serve chilled.

For 4 people Preparation 10 min no cooking Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

22

12 mini blinis 250 g plain black pudding 100 g of plain applesauce 15 g butter 6 sprigs of chive pepper

Mini blinis

with black pudding 1. In a skillet over medium heat, fry the black pudding with the butter for 5-6 min., turning on all sides. Put it on a plate. Slit it and remove the skin, mash with a fork.

For 4 people Preparation 5 min Cooking time 7 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

2. Warm up the compote in the microwave.

Warm the mini blinis in the microwave or in a hot no-stick skillet. Place them on a plate and spread over a little applesauce peppered well.

3. Make small dumplings of black pudding using 2 teaspoons, put them on the mini blinis and garnish with the sprigs of chives.

Serve immediately.

23

10 mini canned of artichoke hearts (Green Giant) 200 g chorizo 2 tbsp. cooking oil 1 clove garlic Espelette pepper

For 4 people Preparation 5 min Cooking time 10 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

Artichoke

banderillas and chorizo 1. Rinse the artichoke hearts and drain them by pressing them on a paper absorbent then cut in half. Cut the chorizo into thick slices and remove the skin. Peel and crush the garlic clove.

2. Heat the oil with the garlic in a pan. Brown the chorizo slices for 3 min. over a low heat and stir them. Remove them, replace them with the artichoke hearts, let take color for 5-6 min. then leave to cool.

3. Alternate the chorizo and the artichoke hearts on wooden skewers, sprinkle with Espelette pepper and serve warm.

24

5 slices of bread 20 thin slices of chorizo 20 cherry tomatoes 20 pickled onions 1/2 bunch cilantro 1 clove of garlic 1 tbsp. olive oil

Canapé with chorizo 1. Make a toast the slices of bread and cut them into quarters.

Rub them with garlic clove split in two. Pour a little oil on each canapé.

2. Rinse the tomatoes and the cilantro. Wrap 1 slice of chorizo around each cherry and hold all with a toothpick. Plant 1 onion at the end of each spear and poke it all in each canapé. Garnish with coriander leaves and serve.

For 4 people Preparation 10 min no cooking Recipe_PRISMAPIX PHOTO_Franck SCHMITT

25

1 bag of precooked polenta 1 small can of anchovies in oil 1 jar of pickled peppers 2 slices rye bread 4 thin slices prosciutto 1 jar of capers 1 bunch cilantro 2 tbsp. olive oil

Stars of polenta poivronnade For 4 people Preparation 5 min Cooking time 20 min

1. Cook the polenta as directed on the package. Spread

Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

2. Mix the peppers with half of their vinegar, the bread

it on the baking tray on a baking sheet, leave to cool.

crumbs and the olive oil, keep in the fridge.

3. Rinse, drain and remove the leaves of the cilantro. Cut the Parma ham into strips. Cut the stars in the polenta by using a cookie cutter. Spread a coat of poivronnade on each, add a cilantro leaf, 1 strip of Parma ham, 1 anchovies and 1caper. Cool and refrigerate until serving.

26

70 g of foie gras 100 g of sugar 2 eggs 140 g flour 1 tsp. baking powder 1 tsp. truffle peelings

for 6 people Preparation 20 min Cooking time 25 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

Madeleines with foie gras 1. Cut the foie gras into small cubes and let soften the bain-marie. Remove from heat, stir in the sugar and whisk vigorously.

2. Stir in 2 eggs, one by one, then the flour, the baking powder and the chopped truffle peelings. Mix well and set aside to cool for 20 min.

3. Preheat the oven th.6 (180째C).Fill the Madeleine mussel and bake for 20 min. Serve warm.

27

350 g of duck foie gras, cooked 24 raspberries 4 candied kumquats 2 fresh figs 2 kiwi fruits 2 tbsp golden sesame

Fruity pikes of foie gras 1. Form 24 meatballs with the foie

gras.

Roll

them

in

the

golden sesame and refrigerate.

2. Cut the kumquats in half.

Peel the figs and kiwi fruit and cut them in four.

3. On 24 skewers, slide a ball of foie gras, a raspberry and add 1/2 kumquat or a quarter of figs or kiwi fruits.

4. Serve well chilled.

For 8 people Preparation 15 min no cooking Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

28

1. Take the foie gras out of the refrigerator. fruits,

pit

Split the

the

dates

dried

and

the

prunes. Place them in a bowl with the brandy. Mix gently and set aside for 30 min.

2. Drain the fruits on the paper absorbent. teaspoon

of

Stuff

each

foie

gras

with at

a

room

temperature. Keep for half hour in the refrigerator.

3. Place the fruit disguised in the pleated small boxes of paper, place them on a tray and sprinkle with sea salt. Serve immediately.

Fruits disguised with foie gras 200 g of foie gras half-cooked 10 soft whole dried apricots 10 large dates 10 beautiful Agen prunes 4 tbsp. of brandy Sea salt

for 6 people Preparation 20 min no cooking waiting time 1 h Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

29

30

20 snail shells 1 box of 24 plain snails

1. Wash and thin out the parsley, chop the garlic.

1 garlic clove 1 bunch of flat parsley

2. Rinse and drain the snails, in a

80 g unsalted butter

pan of butter, cook the snails without

50 g bouquet of broccoli

browning, with parsley and garlic. Add

Salt and pepper

salt and pepper, blend everything into a thin purĂŠe.

3. Put the puree in a whipped cream siphon and fill the shells of snails with the foam obtained. Garnish each shell with a parsley leaf.

4. Serve with small cups of broccoli.

Snail foam For 4 people Preparation 10 min Cooking time 10 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

31

1. Prepare the tempura batter according to the package directions.

2. Prepare the mayonnaise by mixing the

mustard

with

egg,

curry,

finely

chopped orange zest, salt, pepper, the vinegar. Whisk gently, pouring in the oil in a thin stream.

Sardines in tempura 1 box of small sardines

1 sachet of tempura (Asian grocery stores)

mayonnaise

1 tbsp mustard

3. Heat the peanut oil in a skillet or

A dash of malt vinegar

an electric fryer, dip the sardines

2 egg yolks

in tempura batter with tongs, drain

A pinch of curry

and fry in oil for 30 seconds to 200째C

1 tbsp of orange zest

(th. 6-7).

peanut oil Salt and pepper

4. Serve in a parchment paper cone with

a

small

ramekin

with curry.

For 4 people Preparation 15 min Cooking time 5 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

32

of

mayonnaise

8 fresh sardines 30 cl of olive oil 1 handful of pitted black olives 8 tomatoes 1 garlic clove 1 pinch of Espelette pepper 1 bunch of rosemary

1. The day before, rinse the

1 bunch of coriander

rosemary and marinate it in

salt

olive oil.

Sardines rolls 2. The next day, remove the head of sardines, gut them, remove the backbone and rinse quickly under cold water.

3.

Chop

together

the

olives, tomatoes, coriander and

peeled

garlic.

Ad

the

Espelette pepper.

4. the

Add

salt

interior

and of

garnish sardines

with this preparation, roll them and hold them with a toothpick. Drizzle with thin stream of oil with rosemary.

5. Cool and refrigerate until serving.

For 4 people Preparation 20 min no cooking waiting time 12 h Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

33

For 4 people Preparation 10 min Cooking time 1 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

Mackerel crostini 4 slices farmhouse bread 2 fillets of smoked mackerel 1 lemon 3 tbsp. mascarpone 1 handful of sprouted seeds

1. Rinse the lemon and cut it into small triangles.

2. Remove the skin of the mackerel and remove the bones. Crumble the flesh.

3. Toast the bread slices and spread them with the mascarpone.

4. Spread on the slices of bread a few

sprouted

mackerel

and

seeds, sew

Serve immediately.

34

the

crumbs

triangles

of

lemon.

1. Cut the edges of the slices of bread with a bread knife.

2.

Mix

the

double

cream,

the

horseradish and the chopped dill.

Divide into third on 4 slices of rye bread. Place the slices of the smoked trout. Cover with one third of the cream. Divide the trout eggs and then the remaining cream. Place the remaining slices of bread with a little press.

3. Cut the sandwiches into bite with

the

bread

knife.

Serve

chilled.

Smoked trout bites 8 slices of rye bread 4 slices of smoked sea trout 100 g of trout eggs 4 tbsp. double cream 1 tsp. horseradish 2 tsp. chopped dill

For 4 people Preparation 15 min no cooking Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

35

8 sole fillets 2 slices of smoked salmon 150 g light cream 2 cl of white wine vinegar 2 leeks 1 bunch tarragon Salt and pepper

Sole fillets

For 4 people Preparation 15 min Cooking time 15 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

with tarragon steamed

1. Take on the bunch of tarragon on a few sprigs for garnish. Boil the water in the bottom of a steamer with the tarragon.

2. Clean and wash the leeks. Cut into thin slices. Put them in the upper part of the steamer, salt them lightly and cook for 8 minutes. Mix them with thinly sliced smoked salmon.

3. Add salt and pepper to the fillets, divide the previous preparation and roll them and hold them with a toothpick. Put them in the steamer and count 5-6 minutes for the cooking.

4. Put in a saucepan the vinegar to boil, add cream and heat gently. Add salt and pepper.

5. Arrange the fillets on the plates, top with sauce and garnish with sprigs of tarragon. Serve immediately.

one more recipe Sole fillets in mix-salad.

Flatten 8 fillets, sprinkle them with lemon juice, and add salt and pepper. Cut 4 slices of smoked salmon into strips the same width as the sole fillets. Cover each fillet with a strip of salmon and roll them. Wrap tightly in plastic wrap, then cook for 10 minutes to steam. Leave to cool. Rinse 4 mini-zucchini, cut them into slices, then cook for 1 minute to steam. Let them cool. Rinse and wring 200 g of arugula. Wash and cut 1/2 bunch of radishes into rounds. Prepare the sauce: Mix salt, pepper, 1 tbsp. of wine vinegar and 1/2 tsp. Coffee Worcester sauce. Emulsify 3 tbsp. of olive oil. Remove the plastic wrap from the sole fillets, and then cut each fillet into two. Arrange the vegetables on a serving plate place, Put the rolls over and sprinkle with sauce. Serve immediately.

36

37

For 4 people Preparation 25 min Cooking time 20 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

4 large slices of smoked salmon 8 large leaves of cabbage 6 shallots 60 g butter 50 g of grated Emmenthal 1 lemon Salt and pepper

Cabbage rolls with smoked salmon 1. Boil a large amount of salted water, plunge in the cabbage leaves and cook for 5 min. Remove them with a slotted spoon, plunge them immediately into cold water, then drain them, dry them thoroughly and remove the large white ribs.

2. Peel and finely chop the shallots. Make them steaming gently in the butter for 15 min. Remove from heat, add grated cheese, pepper and mix with a fork.

3. Lay flat the cabbage leaves. Place ½ of each slice of smoked salmon on the cabbage leaves, scatter over the chopped shallots and cheese, roll the leaves into rolls, keep them with toothpicks. Cook them for 20 min. in a steamer.

4. Cut each roll in half and serve them drizzled with the lemon juice.

38

3 large slices of smoked salmon 100 g of fresh cheese (type St-Môret) 1 lemon 2 eggs 20 g butter 2 tsp. of milk 1 tray of sprouts Salt and pepper

For 4 people Preparation 15 min cooking time 5 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

1. Break the eggs in a bowl, add salt, pepper and milk. Beat with a fork. Melt the butter in a pan, pour the eggs and cook into an omelet thin as a pancake.

Smoked salmon bites 2. Rinse and finely grate the lemon zest. Use a fork to mix the zest with fresh cheese in a bowl.

3. Put the omelet a work plan, add on

top

the

salmon

slices,

then

spread on the entire surface the cheese

mixture.

Gently

roll

the

omelet to get a long roll. Wrap it in cling film and keep fresh.

4. Cut the roll into slices 1.5 cm thick

and

serve

sprinkled

with

sprouts.

39

For 4 people Preparation 20 min Cooking time 50 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

Salmon 6 new potatoes 100 g of salmon eggs 250 g of prawns 30 cl of cream 1 tbsp grated horseradish A horseradish coarse salt

eggs bites 1. Preheat the oven th. 7 (210째C).

Spread a coat of coarse salt in a flat and wedge the potatoes unpeeled above. Bake for 40 min.

2. Cut a hat on each potato then, scoop them out with a small spoon, keep the puree flesh.

3. Whip the very cold cream and mix it

with

the

mashed

potatoes

and

grated the horseradish. Cool and refrigerate.

4. Garnish each hollow potato with the

preparation.

Serve

decorated

with fresh the salmon eggs and a slice of black unpeeled.

40

for 6 people Preparation 15 min Cooking time 5 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS 1 small farmhouse baguette 1 botargo 125 g butter 1 small bunch of chervil 1 untreated lemon 1 tbsp of pink pepper berries

Botargo toast 1.

Wash

vegetable

the

lemon.

peeler,

Using

draw

1

the tbsp

of zest. Mix it with softened butter.

2. Remove the wax envelope of the botargo. Cut it into small chips using the vegetable peeler.

3. Cut the baguette into slices and

let

them

brown

for

a

few

minutes under the broiler. Let cool.

4. Spread the slices of toasted baguette with the lemon butter and

garnish

chips.

with

Decorate

the

them

botargo with

the

leaf-removed chervil and sprinkle with pink pepper berries. Serve immediately.

41

42

Tuna Maki Cucumber

1. Wash the rice to remove the starch and cook it in 2 volumes of water for one volume of rice, about 15 min.

Prepare the dressing by mixing 4 tbsp. of rice vinegar, 3 tbsp. of mirin, 3 tbsp. of sugar and 2 tsp. of salt. Set aside.

2. Cut the tuna into rectangles with a sharp knife.

Moisten them with a few drops of lemon juice. Keep in the

200 g of Japanese short grain rice

refrigerator, in a plastic wrap.

1 bottle of rice vinegar (Asian grocery stores)

3. Cut the cucumbers into triangular sticks for 4-5 cm

1 bottle of mirin

length. Drain the pickled ginger and set aside to cool in

(Asian grocery stores)

a dish.

1 bottle of soy sauce 1 package of nori seaweed sheets

4. Add the seasoning to the cooked rice, warm. Work the

(Asian grocery stores)

rice with a wooden spatula wide, Pass under the cold water

3 tsp. powdered sugar

tap to prevent it from sticking. Gently turn it gradually

4 slices of very fresh tuna

narrowing to form a compact ball, without crushing the

2 cucumbers

beans.

1/2 lemon 1 packet of pickled ginger

5. Place a sheet of nori on the mat, the stripes of the

(Asian grocery stores)

nori and the mat in front of you vertically. 1 cm from

1 tube of wasabi mustard

the edge of the sheet of the seaweed divide a strip 1Ă cm

(Asian grocery stores)

of the rice and 1 cm thick, that you will mash lightly

1 special mat for rolling the Makis

on the sheet with wet spatula. The tip of a wet finger,

(Asian grocery stores)

draw a furrow in the middle, along the strip of the

salt

rice. Insert a piece of tuna and cucumber. Roll the nori sheet on itself by using the mat that you probably take the top edge with one hand while the other hand rolls and rolls the maki under the mat. Tighten without crushing, the sheet of seaweed to knit alone, reached the end.

Keep this first roll in a cool and continue until all the ingredients. Keep for 2 h in refrigerator.

For 4 people Preparation 30 min Cooking time 15 min waiting time 2 h Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

6. Just before serving, slice into regular chunks the maki with a very sharp knife. Place them on the plates with a little wasabi, ginger, rolled a few leaves. Present the soy sauce in a small dish aside.

43

for 8 canapĂŠs Preparation 20 min no cooking Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

1 small can of tuna in oil 4 large slices of chorizo 1 sesame baguette 1 handful of pitted black olives 2 spring onions 1 tbsp. olive oil 1/2 tsp. Espelette pepper powder wasabi (Japanese mustard)

Tuna fillets

and espelette pepper 1. Cut the baguette into slices, brown 8 slices in olive oil in a nonstick pan, drain on a paper absorbent.

2. Broil the slices of chorizo to the pan for a few minutes (until crispy). Cut them into strips.

3. Drain the tuna, separate it into strips. Peel and chop the onions.

Coarsely chop the olives.

4. Place on each slice of toast the slices of tuna and the chorizo, with a few pieces of olives and onions, sprinkle with the Espelette pepper, add a touch of wasabi. Serve immediately.

44

For 4 people Preparation 45 min Cooking time 20 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

300 g tuna fillet 350 g sushi rice 2 sheets of nori 3 tbsp rice vinegar 2 tsp salt 2 tbsp caster sugar 2 pods of squid ink

1. Wash the rice in cold water, drain it,

2 mini-cucumbers

pour it into a pot with 50 cl of cold

wasabi

water. Bring to a boil, cover, cook over

sliced pickled ginger

high heat for 5 min. Reduce the heat, add

chive

the squid ink, stir, cook for about 15 minutes until water is absorbed. Allow to cool.

Tuna sushis 2. Mix the sugar, salt and vinegar in a saucepan, heat until sugar and salt are well dissolved. Allow to cool. Stir this mixture little by little in the rice.

Reserve at room temperature under a clean cloth.

3. Wash the cucumber, cut it into rings, keeping the skin. Cut the tuna into large cubes. Roll the rice into balls that have the size as the size of the tuna cubes.

Cut the seaweed into strips.

4. On each plate, place 3 strips of seaweed, cover each with a slice of cucumber, a rice ball and a cube of tuna. Garnish with chives. Serve with the wasabi and ginger.

45

250 g of frozen and peeled raw shrimp 1 small mango 1 lime 1 bird’s eye chile 1 egg 4 tbsp. of grated coconut 2 tbsp. flour 3 tbsp. of peanut oil cayenne pepper salt

For 4 people Preparation 15 min Cooking time 3 min

Shrimp in coconut Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

1. Peel and grate

the mango.

Mix it with the lime juice and the bird’s eye chile crumbled.

Cool and refrigerate.

2. Beat the egg with a fork in a bowl and spread the coconut on another plate.

3. Add salt, spice (optional) and pour flour on the raw shrimp.

Toss in the egg and then roll them in the grated coconut.

4. Brown in the pan the shrimp for 3 min. in the oil by turning them. Serve them on drum sticks with fresh mango salsa.

46

For 4 people Preparation 25 min Cooking time 10 min waiting time 30 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

1. Pour the flour in a bowl, make a well and add the eggs, salt and pepper. Mix and pour the beer slowly until it become a smooth paste. Let stand for 30 min.

2.

To

candied

prepare

the

orange

peel

sauce: into

detail

the

filaments.

Mix

them with the apricot coulis, the orange juice and the lime. Beat with a whisk to obtain a homogeneous coulis and having the consistency of thick syrup slightly. Put aside.

Fried squid and 600 g of squid rings

150 g flour 2 eggs 15 cl beer 100 g of apricot coulis 15 cl orange juice 1 lime 1/4 of candied orange peel 1 fryer Salt and pepper

fruity coulis

3. Heat the frying oil. Coat the rings of the squids with batter and then dip them by small quantities, in the oil. Drain the fritters on a paper absorbent when they are golden. Add salt.

4. Serve the fritters hot with the coulis separately.

47

16 large Spain mussels 1/2 mango 8 cherry tomatoes 1 spring onion 1 lime 6 sprigs of coriander A bird’s eye chile coarse salt

Sweet and For 4 people Preparation 15 min Cooking time 3 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

sour-stuffed mussels 1. Rinse the mussels. In a large pan over high heat, make them open for 3 min., covered, shaking the pan regularly. Soon open, remove from the heat, let cool and remove the empty valves.

2. Cut the flesh of the 1/2 mango and cherry tomatoes into small dices. Chop the onion and some of its stem.

Mix everything in a bowl with the grated zest and juice of the lime, crumbled chile and chopped coriander.

3.

Fill

the

molds

with

the

mixture.

Prop

them

if

necessary on a bed of coarse salt. Serve well chilled.

48

16 Spain mussels i 6 small alive crabs An untreated orange 1 onion

1. Wash the mussels, keep them cool.

Peel and cut onion into quarters.

Clean the celery, cut into sections.

Brush and rinse the crabs.

1 celery stalk 2 sprigs of dill 1 scoop of saffron threads 1 packet of agar 1 bouquet garni

2. Salt and pepper 1 liter of water in a stewpot. Add the onion, celery,

1 clove Salt and pepper

cloves and bouquet garni. At the boiling point, add the crabs, cook for 30 min., maintaining a slight boil. Remove the scum, strain the cooking juices, add the saffron and orange zest.

Orange-jellied

mussels

3. Remove the mussels from their shells, poach them in the courtbouillon,

drain

them,

put

them

back into their shells. Cool and refrigerate.

4. Reduce the broth by half, add the orange juice and agar previously softened cool,

in

pour

the the

cold

water.

broth

into

Let each

mussel, sprinkle with dill, leave to cool at least 2 h. Serve well chilled.

For 4 people Preparation 30 min Cooking time 30 min waiting time 2 h Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

49

16 large clams 25 g of green walnuts 40 g slightly salted butter 1 clove 6 sprigs of chervil pepper

1. Mix the walnuts in spurts to reduce

them

Incorporate

to

a

them

coarse in

the

powder. butter

softened with peeled and pressed garlic,

pepper

and

chopped

and

washed chervil.

Clams with walnuts For 4 people Preparation 15 min Cooking time 6 min

2. Rinse the clams under running

Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

pour in the well wet clams. Cover

water

in

clashing

to

remove

the

sand. In a skillet over high heat, and cook until they are opened, for 2 to 3 min. Drain them and place them on a plate. Remove the empty valves.

3. Divide the walnut butter on clams, put them under the broiler for 2 to 3 min. and serve immediately.

50

12 St.Jacques scallop 2 tbsp of hazelnut oil 1/2 lime untreated A black radish sea salt, pepper

For 6 people Preparation 10 min no cooking facile Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

Saint-jacques

small millefeuilles and black radish 1. Mix the hazelnut oil with the juice of 1/2 lime.

2.

Slice

St.Jacques

each into

scallop three

of

strips

in the thick, arrange them on a

plate

and

season

with

the

hazelnut oil mixture. Reserve in the refrigerator.

3.

Peel

and

wash

the

black

radish. Cut 12 thin slices. Take the zest of 1/2 lime.

4. On each tasting spoon, place 3 slices of St.Jacques on a slice of radish, and again 3 slices of St.Jacques on a slice of radish.

Sprinkle with lime zest, sea salt and pepper. Serve immediately.

51

For 4 people Preparation 10 min Cooking time 3 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

Balls of

golden apples with curry 2 Golden apples

1. Peel the apples. Collect the balls with a melon

1/2 lemon

baller. Sprinkle immediately with the juice of the

3 tbsp. maple syrup

half lemon.

2 tsp. curry powder 15 g butter

2. Mix the maple syrup with the curry in a bowl and roll the balls of the apples to coat them.

3. Melt the butter in a pan. Brown the balls for 2-3 min. over a medium heat by shaking the pan, they should caramelize slightly. Serve hot or warm, with pikes.

52

1.Scrub

the

clementines

underwater.

Immerse in a boiling water for 5 min.

Cool them under cold water and drain.

2. Boil 2 l of water with the sugar without stirring. Put the heat lower, dip the clementines in sugar syrup and let candied for 3 h.

3. Squeeze the oranges and boil the juice with the lemon juice and grenadine syrup. Allow to cool.

4. Drain the clementines, prick a stick of barley sugar in each and present them with grenadine sauce separately.

Clementines

love 4 large clementines 2 lemons 3 oranges 1 kg of sugar lumps 20 cl grenadine syrup 4 barley sugar

For 4 people Preparation 15 min Cooking time 3 h 15 waiting time 45 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

53

For the dough 500 g flour 250 g butter 2 eggs 50 g of almond powder 100 g of liquid honey 1/2 tsp. salt 1 tsp. of vanilla extract powder For the filling 150 g of cottage cheese or ricotta 150 g fresh or frozen berries 1 tbsp. of honey or sugar

for 6 people Preparation 30 min Cooking time 25 min waiting time 1 h Recipe_Laurence MOUTON PHOTO_Laurence MOUTON

Delicious shortbread tips The pastry shortbread with honey and almonds will preserve for 2 days in the refrigerator and can also be frozen in several portions.

If you use frozen fruit for garnish, thaw them first by putting them to drain in a colander.

with berries

1.

On

a

lightly

floured

work

plan,

work

quickly

with

fingertips the butter with salt and honey. Gradually beat in the almond powder and vanilla. Add eggs and flour. Work the dough with both hands to mix all ingredients. When the dough no longer sticks to the work plan, make a ball and set aside in refrigerator for 1 hour minimum.

2. In a bowl, mix the fruit with cottage cheese. Add the honey. Preheat oven th.6-7 (200째C).

3. Grease the muffin tins with melted butter and flour them lightly. Line each mold with a large knob of shortbread dough.

4. Fill each cup with the mixture of cream cheese with fruit. With the remaining dough, make small lids. Put them on each delicious shortbread and weld the edges by pinching with your fingers. Bake for 20-25 min. Turn out right out of the oven on a rack. Serve warm with a berries sauce or custard.

54

55

For 4 people Preparation 10 min Cooking time 15 min

60 g flour

Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

80 g of brown sugar 80 g cold butter 30 g of grated coconut 4 apricots 1 punnet of raspberries

Apricot

raspberry crumbles 1. Preheat the oven th. 7 (210째C).

Put the flour in the terrine with brown sugar and the coconut and then mix.

Add

your

fingertips

butter to

chips, obtain

mix

with

a

sandy

consistency.

2. Put some mixture in the bottom of the 4 aluminum ramekins.

3. Rinse and dry the apricots, open them in half, cut each half into three.

4. Divide the apricot pieces and the raspberries into the ramekins, cover with dough. Bake about 15 min. until the dough become brown. Serve hot or warm.

56

20 gariguettes strawberries 15 flowers of savory 4 basil leaves

For 4 people Preparation 45 min (overnight) Cooking time 15 min Wait a night + 30 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

280 g of sugar 15 g of fresh verbena 10 g of Jam sugar 3 egg whites very fine zest of one lemon and half 40 cl of water

1. The day before, boil 20 cl of water with 150 g of sugar, three quarters of the lemon zest, cook for 5 min.

Keep this syrup in the refrigerator overnight.

Fraises gariguettes

soufflées 2. Boil in a saucepan 20 cl of water with 50 g of sugar and the verbena, turn off the heat, cover and let infuse for 30 min. Filter, reheat for a few minutes and add the jam sugar. Set aside this jelly.

3.

Beat

the

whites

of

the

eggs

by

pouring 80 g of sugar gradually, and then add a quarter of the lemon zest.

Spread the mixture on a plate lined with

parchment

paper

about

2.5

cm

thick, bake for 7 min. th.3 (90°C).

Let cool then refrigerate for 30 min.

Cut the lemon with soufflé into small triangles.

4. Wash and remove the stalks of the strawberries,

let

them

warm

up

for

2 min. in the oven. Put the verbena jelly on a plate, sprinkle with the mint leaves and the basil. Serve with the warm strawberries, the triangles of lemon soufflé and the syrup.

57

58

For 4 people Preparation 30 min Cooking time 20 min waiting time 40 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

1. In a sieve, wash the rice in cold water, stirring well, until the water that flows out is clear. Let it drain in a sieve for 30 min.

2. Place the rice, sugar and 30 cl of water in a saucepan and cover it tightly. Bring to a boil over medium heat and cook for 5 min. Reduce the heat to low and cook for about 10 min. Remove the lid and let the rice stand for 10 min. Spoon the rice into a bowl to cool.

3. Peel the mangoes and cut them into strips.

4. Heat the butter in a frying pan and add the pads of phyllo to brown on both sides. Let cool then break into pieces. Heat the rose jam quickly.

5. Arrange the rice dumplings on the plates, cover them with slices of mango, add the pieces of phyllo and

Mango

serve with rose jam. Serve immediately.

and rose sushi 2 ripe mangoes 300 g of Japanese short grain rice 2 tbsp sugar 2 tbsp of rose jam 2 pads of phyllo 20 g butter

59

1. Peel the pineapple, remove the eyes, cut

into

thick

cubes.

Sprinkle

with

sugar and ginger, the cinnamon and the seeds of vanilla pod, split in two.

2. In a skillet over low heat, roast the pineapple chunks with butter on all sides.

Insist

on

one

side

until

the

caramel is brown, remove from the heat and turn to coat the cubes with the caramel.

3. Mix the coconut milk with the vanilla

For 4 people Preparation 15 min Cooking time 10 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

sugar. Beat it vigorously to froth.

4.

Serve

pineapple

immediately with

the

the

cubes

sparkling

of

coconut

milk and warm.

Roasted pineapple and coconut milk foam 1 large pineapple 1 drink box of coconut milk 2 tbsp. brown sugar ginger 1 vanilla pod 1 tsp. cinnamon 1 packet of vanilla sugar A knob of butter

one more recipe You can add in the coconut milk 2 or 3 cubes of pineapple mixed before whipping to make it foam. Or change the flavor by adding the pulp mixed with a half mango.

60

61

a Apricot raspberry crumbles 56_ Artichoke banderillas and chorizo 24_

b Balls of golden apples with curry 52_

index

Botargo toast 41_

c Cabbage rolls with smoked salmon 38_ Cajun spiced chickpeas 6_

n

Canapé with chorizo 25_

Norman cone with apple and camembert 13_

Chicken temaki 19_

o

Clams with walnuts 50_

Omelet rolls with chive 4_

Clementines love 53_

Orange-jellied mussels 49_

Crostini of smoked ham and raclette 21_

d

Palmitos salt and pepper 11_

Delicious shortbread with berries 54_

Piquillo peppers with goat cheese 15_

f

Profiteroles with goat cheese and herbs 16_

Fraises gariguettes soufflées 57_

r

Fried squid and fruity coulis 47_

Roasted pineapple and coconut milk foam 60_

Fruits disguised with foie gras 29_

s

Fruity pikes of foie gras 28_

Saint-jacques small millefeuilles and black radish 51_

g

Salmon eggs bites 40_

Gazpacho and julienne chopped avocado 7_

Sardines in tempura mayonnaise 32_

Goat cheese-stuffed tomato 14_

Sardines rolls 33_

Goat miniclubs and figs 18_

Scrambled eggs and feta cheese on toast 12_

i

Shrimp in coconut 46_

Italian bites 22_

Slices of artichoke hearts and dried tomatoes 8_

m

Smoked salmon bites 39_

Mackerel crostini 34_

Smoked trout bites 35_

Madeleines with foie gras 27_

Snail foam 30_

Mango and rose sushi 58_

Sole fillets with tarragon steamed 36_

Mini blinis with black pudding 23_

Stars of polenta poivronnade 26_

Miniquiches with onions 10_

Sweet and sour-stuffed mussels 48_

Mushrooms with ham 20_

index 62

p

t Thin tartlet with tomato and pepper 9_ Tuna fillets and espelette pepper 44_ Tuna maki cucumber 42_ Tuna sushis 45_

a realization ès-cuisine photographs © Prismapix / ès-cuisine © 2011 editions ès-cuisine editorship : prisma presse graphic design : shirley leong ho mock execution chroma : claire nijnikoff printed by adm imprimerie numérique

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