smart and fast by PhotoAlto

smart and fast 50 light and beautiful recipes the art of hospitality easy and stylish

appetizer Fresh melon and watermelon 4_ Gazpacho melon 5_ Sauerkraut salad 6_ Poached eggs with truffle, hollandaise sauce 7_ Fig and goat cheese saltimbocca with garam masala 8_ Mixed salad with foie gras and fig chutney 10_ Terrine with pistachio and mango chutney 11_ Limes stuffed with whitefish tartare 12_

summary

Turnips and foie gras terrine with herbs 14_ Conserve of duck with salad 15_ Bites of salmon with herbs 16_ Crab with guacamole 17_ Salmon tartar and great scallop 18_ St. jacques carpaccio with citrus 19_ Nori sardines rolls 20_ Small prawn gratin with turmericma 21_

Dessert Pink praline mousse 42_ Pink lemon 44_ Red fruit sorbet 45_ Berries tiramisu 46_

dishes

Vacherin with berries 47_ Raspberry, champagne zabaglione 48_ Honey-verbena panna cotta 49_

Floating islands with salmon and broad beans 22_

tiramisu tartlets 50_

Cockles with milanese 24_

Fruit jelly 52_

Cod with black tagliatelles 25_

Cups of caramel pears with dried fruit 53_

Monkfish roll with pesto 26_

Mango mille-feuilles 54_

Monkfish skewers with buckwheat 27_

Pear tartlets and almond butter 55_

Sardine fillets with goat 28_

Shortbread with chocolate mousse and caramelized fruits 56_

Cucumber and grilled red mullet with tapenade 29_

Praline soufflés 58_

Crab-chicken gratin 30_

Gratin of figs with cinnamon 59_

Turkey rolls with goat cheese 31_

Double chocolate tart 60_

Chicken mille-feuille with truffles 32_ Curried chicken strips a la plancha 34_ Roasted quails with pumpkin and vanilla butter 35_ Duck breasts and salted panna cotta with black sesame 36_ Duck breast with green pepper and cider 37_ Lamb kebabs italian 38_ Crusted rack of lamb 39_ Beef rib Bordeaux wine sauce 40_ Tradition beef tartar 41_

summary 3

For 4 people Preparation 20 min No cooking Waiting time 2 h Easy Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

600 g of melon (orange and yellow) 400 g of watermelon 1 lemon 1 sprig of mint 2 sheets of feed gelatin 2 tbsp. of liquid honey 2 tbsp. water orange blossom

Fresh

melon and watermelon 1. Remove the rind and seeds of melons and watermelons. Cut the fruit pulp into very thin slices. Rinse the lemon zest and grate on a fine grid. 2. Heat 20 cl of water. Put the sheet of gelatin in a bowl of cold water, wring them between your fingers and let them dissolve in hot water. Add the lemon zest, honey liquid and water orange blossom. Mix well. 3. Arrange the slices of melon and watermelon into 4 glasses by pouring between each layer of fruit a slightly perfumed liquid. Keep in the refrigerator for minimum 2 hours. Garnish with mint leaves and serve chilled.

For 4 people Preparation 20 min No cooking Waiting time 1 h Easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

1. Rinse the tomatoes and cut them into strips. Add pepper and salt. Cool and refrigerate. 2. Remove the melon seeds and cut the flesh into pieces. Peel the peach and mix the flesh with the pieces of melon, vinegar, 2 drops of Tabasco, salt and pepper. Keep for 1 h in the refrigerator. 3. Pour the gazpacho into glasses, sprinkle with sliced tomatoes and serve immediately.

Gazpacho melon 1 melon 1 peach 250 g of yellow cherry tomatoes 250 g

red cherry tomatoes

2 tbsp. with balsamic vinegar Tabasco Salt and pepper

For 4 people Preparation 15 min Cooking time 6 min Easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

300 g of cooked sauerkraut 2 endives 4 eggs 60 g of hazelnuts 3 tbsp of hazelnut oil 1 tbsp cider vinegar Salt and pepper

Sauerkraut salad 1. Clean the endives and remove a few leaves. Mix the vinegar, oil, salt and pepper. 2. Roast the hazelnuts in a non-stick skillet. Cook eggs in boiling water for 6 min. Warm up the sauerkraut. 3.

each

plate,

arrange

the

sauerkraut,

endive

leaves and shelled eggs. Sprinkle with hazelnuts, pour over the vinaigrette in a thin stream and serve immediately.

4 extra-fresh eggs + 2 yolks 4 slices bacon 2 tbsp. of vinegar

1. Pour 1 l of water with vinegar

1 tbsp. lemon juice

in a large saucepan and bring

1 box of truffle peelings

to a slight boil. Break an egg

125 g butter

into a saucer and slide it into

2 buns

the simmering water. Cook about 5 minutes. Drain the poached egg and cook the 3 others in the same way. Set aside.

Poached eggs hollandaise sauce

with truffle,

2. Melt 100 g of butter. Whisk the egg yolks with the lemon juice and 1 tbsp. of water in a bainmarie over medium heat. Stir in the melted butter by whisking to emulsify the Hollandaise sauce. Add salt. 3. Grill the bacon in a dry nonstick pan. Toast the bread. Open them in half and spread them with butter. and

Cover

eggs,

them

before

with

bacon

serving

coat

with sauce and truffle shavings.

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

8 figs 2 small packages of fresh goat cheese 16 slices of thinly sliced smoked bacon garam masala wooden toothpicks

For 4 people Preparation 30 min Cooking time 15 min Recipe_Catherine BOURZAT PHOTO_Laurence MOUTON

Fig and goat cheese saltimbocca

with garam masala 1. Wash the figs. Cut in halves. Spread fresh goat cheese onto each fig half. Sprinkle with garam masala. 2. “Glue” the fig halves back together, the goat cheese will make them stick. Make the saltimbocca by wrapping each fig with a slice of smoked bacon. Close each saltimbocca with a toothpick. Arrange the saltimbocca on a casserole dish. 3. Preheat the oven to 425°F. Cook in oven for 15 min. Serve hot.

For 4 people Preparation 25 min Cooking time 20 min Easy

100 g of semi-cooked duck foie

Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

gras 4 fresh figs 100 g of mesclun 100 g green beans 1 tbsp of chopped fig chutney

1. Tail, wash and cook the green beans in boiling

1 tbsp of flaked almonds

salted water for 15 min. Drain and rinse them with

4 tbsp of olive oil

cold water. Wash and dry the mesclun. Rinse and

2 tbsp of balsamic vinegar Salt and pepper

with

slice the fresh figs into quarters.

Mixed salad

foie gras and fig chutney 2. Dry Roast the almonds in a non-stick skillet. Dissolve the chutney with vinegar and then whisk with the oil to emulsify the sauce. Add salt and pepper. 3. Cut the chilled foie gras with a vegetable peeler into shavings. 4. Mix the salad, green beans, figs and almonds. Serve

drizzled

with

vinaigrette

with shavings of foie gras.

and

sprinkled

1. Chop the turkey breasts and half of the cleaned chicken livers. Soak bread crumb in the milk. 2. Clean the mushrooms and slice them. Sauté for 10 min. in a pan with 1 tbsp of oil. 3. Peel the apples and cut them into cubes. Peel and chop the shallots. Sauté the apples and shallots for 2 min. in another pan with the remaining oil. Add the remaining chicken livers chopped in pieces and cook for 5 min. Add salt and pepper and set aside. Preheat oven to 180°C (th.6).

with

pistachio and

Terrine mango chutney

400 g chicken livers

4. Deglaze the pan with the wine. Mix

300 g turkey breast

the minced meat with the beaten egg,

300 g cultivated mushrooms 50 g crumb of bread

the 2

drained

tbs

bread

chutney,

crumbs, the

mushrooms,

petit-suisse,

3 shallots

pistachios, fried livers and deglazed

3 apples

juices. Salt and pepper. Pour into a

1 egg

bowl and tamp. Cover and place in a bain-

5 cups milk

marie of boiling water. Bake for 1 hour

1 jar mango chutney

15 minutes. Reserve for 12 hours in the

1 petit-suisse 5 tbsp shelled pistachios 5 cl sweet white wine 2 tbsp cooking oil Salt and pepper

fridge before serving with the remaining chutney and toasted bread.

For 4 people Preparation 30 min Waiting time 12 h Cooking time 1 h 30 Medium Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

6 untreated limes 11 oz whitefish 6 oz cucumber 1 tsp freshly grated ginger 1 tsp crushed pink peppercorns 4 sprigs cilantro 4 tbsp olive oil salt, pepper

1. Wash and dry 4 of the limes. Place in freezer for 5 min. Peel the cucumber, dice, then remove the seeds in a colander. Sprinkle with coarse salt and let drain for

For 4 people Preparation 30 min no cooking waiting time 30 min Recipe_Corinne MORIN PHOTO_Isabelle ROZENBAUM

10 min. 2. Use a vegetable peeler to cut two nice strips of zest from one of the remaining limes. Cut in thin pieces. Juice the two limes. Chop the fish into a tartare.

Limes stuffed

with whitefish tartare

3. Remove the limes from the freezer. Cut an end off of each lime and remove the pulp from inside using a knife. Place the pulp in a clean towel, and squeeze the juice into a mixing bowl. Add the chopped fish, cucumber, zest, juice from the other limes, ginger and olive oil to the same bowl. Mix. Refrigerate 30 min, long enough for the fish to marinate in the lime juice. 4. Remove from the refrigerator. Add salt and pepper. Using a spoon, stuff the emptied limes with the mixture. Serve

the

limes

chilled,

sprinkled

with

the

pink

peppercorns and cilantro.

650 g of slices of frozen raw duck foie grasÂ 300 g fresh turnips 10 sprigs coriander 10 sprigs of chervil Salt and pepper

1. Peel the turnips and put them in a saucepan of boiling salted water for 15 min. Drain them and let cool. Slice them into enough thin slices. 2. Salt and paper the foie gras slices still frozen. In a very hot non-stick skillet over medium heat, fry them for 2 min. Drain on paper towels.

Turnips and foie gras terrine

with herbs 3. Rinse and

thin out the coriander

and parsley. 4. Line a terrine with plastic film leaving it beyond the edges. Arrange a layer of the foie gras, cover with herbs and a layer of turnips. Fill the bowl until all the ingredients have been used and finish with a layer of foie gras. Fold the film on top and press lightly. Cool and refrigerate at least 6 hours before serving the terrine cut into slices with green salad.

For 6 people Preparation 20 min Waiting time 6 h Cooking time 20 min Medium Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

For 4 people Preparation 20 min Cooking time 10 min Recipe_THALIE BARDINET PHOTO_BRUNO MARIELLE

Conserve of duck 2 legs of conserved duck

with salad 1.

Remove

the

fat

form

the

duck

250 g of spinach shoots

legs. Heat for 10 min over low heat

1 shallot

in a pan, first the skin side down,

1 pear

then the other side. Drain on paper

Â˝ lemon

absorbent. Remove the skin, Shred

1 tsp. of honey

the flesh.

1 tsp of mustard 3 tbsp. oil

2. Peel and cut the pear into thin

Salt and pepper

slices. Sprinkle it with a dash of lemon. 3. Mix in a bowl the vinegar, honey and

mustard,

Emulsify shallot

the and

salt oil.

and

Add

spinach

the

pepper. ground

shoots,

mix.

Divide the pear and the conserve, Serve.

1. Mix the mascarpone with the lemon juice, wasabi paste, chopped herbs. Lightly add salt. 2. On a slice of salmon placed on plastic wrap, spread a quarter of the herbal preparation. Roll up with the film, close the ends and keep in a cool for 45 min. Do the same with the other slices of salmon. 3. Remove the film and show the wraps cut into sections, accompanied by slices

avocado

sprinkled

with

lime. Sprinkle with sesame seeds and serve immediately

Bites of salmon 4 large slices of smoked salmon 2 ripe avocados point

with herbs

1 lime + 1 juice 250 g mascarpone 1 bunch of chopped herbs (basil, mint, parsley) 1 tsp. wasabi paste 2 tsp. sesame golden salt

For 4 people Preparation 20 min No cooking Waiting time 45 min Easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

1. Peel the beets and the fennel

then

cut into sticks. Rinse artichokes and cut them into 4. Cool and refrigerate. Rinse and chop the coriander leaves. 2. Mash the avocado flesh with a fork, pour the lime juice, sprinkle with the pepper, add the coriander, salt. Mix well.

For 4 people Preparation 20 min No cooking Waiting time 45 min Easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

Crab with guacamole

Drain

and

crumble

the

crab

flesh,

incorporate it in the avocado preparation. 4. Put the mixture into glasses and serve with raw vegetables.

1 can of crab 2 avocados 1 raw beetroot 1 fennel 2 artichokes 1 lime 1 bunch cilantro 1 pinch of Espelette pepper salt

300 g of salmon fillet 300 g of great scallop without coralÂ 2 shallots 1 bunch of coriander 1 lemon 1 jar of green tapenade 2 tbsp

olive oil

Salt and pepper

and great scallop

Salmon tartar

1. Finely chop the salmon and the great For 6 people scallop. Peel and chop the shallots. 2. Mix the ingredients above in a bowl. Add oil, lemon juice and coriander chopped inely. Salt and pepper. 3. Shape the tartar in a ramekin and turn it on the serving plates. Put on a little of tapenade and serve immediately.

Preparation 20 min No cooking Easy

Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

For 4 people Preparation 15 min Waiting time 15 min No cooking Medium

Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

1. Peel the grapefruit and orange, then 12 St. Jacques Walnut

separate the quarters over a bowl to catch

1 grapefruit

the juice. Finely grate the lemon zest.

1 orange

Press it to extract the juice. Mix in a

1 lemon

bowl the juice and lemon zest, juice of

some alfalfa shoots

the other citrus, soy sauce, pepper and

1 large rice papers

olive oil.

1 tsp of soy sauce 3 tbsp. of olive oil

2. Using a sharp knife cut the walnuts

4 tbsp. of peanut oil

Saint-Jacques in very thin strips. Place

pepper

in a shallow dish and pour the marinade. Keep for 15 min. in cool. 3. Cut the rice papers into 12 pieces. Fry them in oil to make them crispy, then drain. 4. Divide the citrus and the Saint-Jacques in small cups. Decorate with a few shoots of alfalfa and rice crisps. Serve well chilled.

St. jacques

carpaccio with citrus

For 4 people Preparation 25 min Waiting time 15 min No cooking Easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

Cut

sardine

fillets

half,

sprinkle them with 1 tbsp of oil and lemon juice. Refrigerate for 15 min. 2. Immerse the rice in cold water. Place them on a clean, damp cloth. 3. Cut out squares in the leaves of the seaweed and place them on the rice cakes.

Nori sardines rolls 8 fillets of fresh sardines 4 rice cakesÂ (Asian grocery stores) 4 leaves of noriÂ (Asian grocery stores) 1 jar of peppers in brine 2 tbsp olive oil 1 lime chili powder

4. Drain the peppers and carefully cut

them

into

and

the

sardine

strips.

them

drained

on the leaves of the seaweed. Roll them with the rice cakes tight. Cut them in half. Emulsify the remaining oil, lemon juice and a little chili powder. 5. Serve the rolls accompanied by a small bowl of sauce.

Place

fillets,

1 kg of raw frozen prawns 1 untreated orange 1 untreated lemon 6 egg yolks 20 cl of smooth white wine

For 6 people Preparation 20 min Cooking time 15 min Medium

Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

3 tbsp of double cream 2 pinches of turmeric salt

Small prawn

gratin with turmericma 1. Let the prawn thaw according to the package directions. Remove the heads and shells. Dry

the meat in

absorbent paper. 2. Remove the zest of the orange and lemon with a vegetable peeler and scald them. Squeeze the fruits and reserve 10 cl of juice. 3. Beat the egg yolks in a heavy saucepan.

Add

the

fruit

juice,

wine, salt and turmeric. Whisk over low heat until the mixture doubles in volume. Remove from the heat and stir in the cream and whisk the zabaglione for 1 min. 4. Turn on the broiler. Arrange the prawns in individual gratin dishes and top with the zabaglione. Cook au gratin for 5 min. under the grill and

serve

immediately

decorated

with zests.

Floating islands with salmon 400 g of frozen pod broad beans 200 g smoked trout

and broad beans

4 eggs 1 lemon 50 cl milk

For 4 people Preparation 15 min Cooking time 20 min Medium

50 g butter 2 tbsp. with chopped dill Salt and pepper

Recipe_PRISMAPIX PHOTO_MARIELLE-GAULT

1. Cook the beans according to the package directions. Drain, cool and remove the skin. 2. Rinse the lemon, grate zest and squeeze it. Bring milk to boil with the zest in a saucepan. 3. Whisk the egg whites until stiff with 1 pinch of salt. Poach large spoonfuls of meringue into the simmering milk, turning halfway through cooking. Drain them on a clean cloth. 4. Mix with a little milk, egg yolks, salt and pepper in a saucepan. Pour them into the pan and allow to thicken over low heat by stirring constantly, until the cream coats the spoon. Remove from heat, stir in 1 tbsp. of dill. 5. Heat the butter in a frying pan and put in the beans to reheat. Add salt and pepper, sprinkle with dill. 6. Pour the cream in bottom of soup plates, divide the white poached and smoked trout cut into strips. Garnish with dill and serve warm or cold.

For 4 people Preparation 10 min Cooking time 3 min Easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

Cockles with milanese 1. Clean and rinse carefully the cockles. Cut the Parmesan cheese with vegetable peeler, then roughly chop. Rinse and chop the parsley. Peel

and

chop

the

garlic

and

shallot. 2. Rinse the lemon, peel the zest, remove the white skin and chop it. Mix it with

parsley,

garlic and

parmesan. Set aside. 3.

SautĂŠ

the

shallots

with

hot

butter for 3 minutes in the pan. Add the white wine and cockles. Add pepper. Cook for 3 minutes with a cover over high heat until cockles open.

Serve

hot

cheese sauce.

2 kg of cockles 40 g of Parmesan 15 g butter 1 clove garlic 1 shallot 1 lemon 6 sprigs of parsley 10 cl dry white wine pepper

with

Parmesan

600 g pre-soaked cod 350 g of black tagliatelle 1 garlic clove 1/2 onion 1 small can of crushed tomatoes 1 small jar of sun dried tomatoes in olive oil 1 sprig of thyme 3 tbsp olive oil 2 pinches of Espelette pepper powder Salt and pepper

For 4 people Preparation 20 min Cooking time 10 min Easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

Let

the

cod

soak

according

the package directions, then cut it into four. Pepper. Peel and chop the

Cod with black tagliatelles onion and garlic. Drain the sun-dried tomatoes and chop them.

2. In a large pan with 1 tbsp of cooking oil, melt the onion and garlic. Add the

chopped

tomatoes,

peppers,

and

dried tomatoes. Add salt and cook for 5 min. Mix and add the thyme leaves. 3. Cook the tagliatelles in boiling salted water according to the cooking time indicated. Drain the pasta and toss them with the remaining oil. 4. Fry the cod slab in 1 tablespoons of hot oil for 5 min. 5.

Serve

hot

the

pasta

with

cod,

accompanied by sauce.

For 4 people Preparation 15 min Cooking time 20 min Easy 4 monkfish fillets of 200 g each 4 tbsp pesto

Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

12 thin slices of raw ham 1 tbsp olive oil Salt and pepper

1. Sprinkle the fish fillets with olive oil. Add salt and pepper and set aside. Preheat oven to 180Â°C (th.6).

Monkfish

rollÂ with pesto 2. Form 4 rectangles overlapping the slices of ham in threes. Brush them with pesto. Place a fillet of monkfish on a rectangle of ham and roll it. Tie it tight. 3. Place the rolls on a greased baking

sheet

minutes,

pull

and the

bake

for

strings

20 and

serve hot with spaghetti with ham.

600 g monkfish tail 250 g of frozen broccoli florets 300 g roasted buckwheat (food stores) 1 onion 15 cl dry white wine 40 cl of vegetable stock 4 tbsp. of olive oil 2 tbsp. crème fraîche ½ tsp. of turmeric Salt and pepper

1. Rinse the monkfish, pat dry and cut it into cubes. Coat them with turmeric. Add salt

and

pepper.

Thread

them

wooden

skewers and set aside in the refrigerator.

Monkfish

skewers with buckwheat For 4 people Preparation 15 min Cooking time 15 min Easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

2. Peel and chop the onion. Melt it in a pan with 2 tbsp. of oil. Add the buckwheat, mix

and

pour

the

wine.

Let

the

liquid

evaporate, add the vegetable stock, salt and pepper and cook for 15 min. until there is almost no liquid. 3.

Meanwhile,

cook

the

skewers

for

minutes in a pan with 1 tbsp. of oil. 4. Sauté the broccoli thawed for

5 min. in

the remaining oil. Mix them with buckwheat and stir in the crème fraîche. 5.

Serve

the

skewers

accompanied

with

broccoli buckwheat.

16 fresh sardines 250 g fresh goat cheese 1 egg 1 clove garlic Â˝ bunch of chives 6 sprigs of parsley 3 tbsp. of olive oil 2 lemons Salt and pepper

Sardine fillets with goat For 4 people Preparation 15 min Cooking time 15 min

1. Preheat the oven th.6 (180Â°C). With the back of a

Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

them, remove the backbone. Rinse and dry. Add salt

knife, scrape the sardines under running cold water. Remove the head of the sardine, split them. Empty and pepper, sprinkle a little oil. 2. Use the fork to mash the goat cheese with crushed garlic, chopped herbs and egg. 3. Divide the sardine fillets. Roll them, keep them with spears. Place in a baking dish, sprinkle with the remaining oil. Bake for 15 min. Serve with lemon wedges.

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

12 red mullet fillets 2 cucumbers 3 tbsp of tapenade 1 tomato 3 tbsp olive oil

Cucumber and

Salt and pepper

grilled red mullet with tapenade 1. Using a mandoline or a cheese slicer,

slice

the

cucumber

lengthwise into ribbons, turning, without taking the part containing the seeds. Cook them for 6 min. in a steamer. 2. Oil the 2 red mullet fillets. Grill them in the pan skin side down. When the edges turn white, turn them, turn off the heat and allow to finish cooking for 2 min. 3. Divide the cucumbers and red mullet fillets on plates. Salt and pepper.

Scatter

over

the

diced

tomato,

drizzle

with

olive

oil.

Serve with tapenade.

240 g crab flesh 2 chicken legs 4 spring onions or 4 onions-tops 1 clove garlic 1 small chilli 1 egg 15 cl of cream 2 slices of bread 6 sprigs of parsley 3 tbsp. cooking oil 2 pinches of curry

1. Soak the bread with cream. Remove skin

from

chicken

legs,

remove

the

bones and cut the flesh into cubes. Fry them with cleaned and minced onions, 2 tbsp of oil.

Crab-chicken For 4 people Preparation 15 min Cooking time 20 min Easy Recipe_PRISMAPIX PHOTO_LAURENT ROUVRAIS

gratin 2. Remove from heat and stir in the drained crab flesh, peeled and pressed garlic, bread crumbs, beaten egg with the seeded chilli and chopped parsley. Add salt and pepper. 3. Divide the mixture into four oiled plates and brown in oven for 15 min., heat th.6 (180째C). Serve hot.

4 very thin turkey escalopes 12 thin slices of smoked bacon 1 log of goat cheese (200 g)

Scrape

the

necessary,

goat cut

cheese into

rind

quarters

lengthwise.

1 garlic clove 4 sprigs of basil 3 tbsp olive oil Salt and pepper

2. In a bowl, mix crushed garlic, chopped basil and olive oil. 3.

Salt

and

pepper

the

turkey

escalope. Coat them with perfumed oil. Place a piece of goat cheeseÂ in the center, then roll them.

Turkey rolls

with goat cheese 4. Wrap each roll with 3 slices of bacon in overlapping them. Tie them. Grill them on the grill or barbecue over medium high heat for 12 min., turning frequently. Serve with green beans.

For 4 people Preparation 10 min Cooking time 15 min Recipe_BARDINET PHOTO_MARIELLE-GAULT

1. Grate celery root. In a saucepan over low heat, melt 1 tablespoon of butter. Add shredded celery and cook covered for 20 min. Season with salt and pepper and set aside. 2.

Meanwhile

For 4 people Preparation 30 min Cooking time 35 min Recipe_Patrick LUCAS PHOTO_Isabelle ROZENBAUM

prepare

the

truffle

vinaigrette;

saucepan combine truffle, cut into strips with juice, add argan oil, vinegar, salt and pepper. Heat on low, over a double broiler. Cut chicken into strips, then dice. Keep cool. 3. In a saucepan over low, heat the broth. Add meat. Cook for 1 min. while stirring. Drain and set aside. On high heat, reduce the broth by half. Lower the heat and stir in truffle vinaigrette. Mix. Simmer for about 5 min. over medium heat. Set aside.

Chicken mille-feuille with truffles 4. Preheat oven to 350째F. Prepare the mille-feuille

3 chicken breasts

on a rectangular nonstick baking sheet. Open a sheet

1/2 celery root

of phyllo dough and brush with melted butter. Layer a

1 tbsp. butter

second sheet of phyllo on top, brush with melted butter.

1 fresh or canned truffle

Repeat the procedure a third time. Slice the sheet into

3 tbsp. argan oil

16 rectangles. Bake for 5-7 min., checking for doneness.

1 tbsp. sherry vinegar 3/4 cup chicken stock

5. When the mille-feuille is golden, remove from the

3 sheets phyllo dough

oven. Reheat sauce and add diced chicken. Assemble the

1/2 cup butter, melted

layers; place the first piece of pastry on a hot serving

Salt and pepper

dish, spread a bit of chicken and celery on top, cover with another layer of pastry and a little more chicken and celery. Repeat this process twice; finishing with a layer of pastry. Secure with a toothpick. Swirl a drizzle of truffle sauce around pastry. Serve hot.

For 4 people Preparation 10 min waiting time 8 h Cooking time 6 min 4 chicken breasts 2 tbsp red curry powder

Recipe_Patrick LUCAS PHOTO_Isabelle ROZENBAUM

5 tbsp olive oil 4 sprigs of mint 8 heirloom tomatoes (beefsteaks or black crimeas) 2 tbsp red curry paste salt and pepper

1.Cut

the

chicken

breasts

into strips. Mix the curry powder, olive oil, salt and pepper together in a dish. Place

the

chicken

strips

in the dish. Mix well and marinate in the refrigerator

Curried chicken strips

for at least 8 hours.

a la plancha 2. Mince the mint leaves. Quarter the tomatoes. Place the tomatoes on an electric plancha

griddle

over

medium heat. Brown each side for 2 min. Put on one side of the plancha to keep hot. 3. Place the chicken strips on

the

plancha

medium

heat. Brown each side for 1

min.

curry

Brush paste.

them On

with warmed

plates, arrange the tomatoes sprinkled with mint and add the chicken strips.

4 quails, ready to roast 15 oz fresh pumpkin 4 thin slices of smoked bacon 1 stick butter, softened at room temperature 2 vanilla pods salt, pepper

1. Prepare the vanilla butter. Cut the butter into pieces. Cut the vanilla pods in half lengthwise. Remove the seeds and kneed them into the butter.

Roasted quails with pumpkin and vanilla butter For 4 people Preparation 10 min Cooking time 40 min Recipe_Corinne MORIN PHOTO_Isabelle ROZENBAUM

2. Wrap each quail with a piece of smoked bacon, and close with a toothpick. Place the quails in a casserole dish. 3.

Preheat

the

oven

415째F.Without

peeling, slice the pumpkin, remove the seeds,

and

cube.

Sprinkle

the

pumpkin

cubes around the quails. Add the vanilla pods. Cut the butter into small pieces and sprinkle around the dish. Add pepper and salt lightly. Sprinkle with half a glass

tip The pumpkin can be replaced with winter squash.

of cold water. 4. Put in the oven and cook 40 min., basting the quail regularly.

2 large duck breasts 4 large carrots 25 cl milk 25 cl of cream 1 fryer 6 g sheet of gelatin 2 tbsp. vinegar 4 tbsp. black sesame cream 1 tbsp. of honey 1 tbsp. of soy sauce Salt and pepper

1. Soak the gelatin in cold water for 10 min. Bring milk and cream to a boil. Remove

from

heat,

add

the

drained

gelatin. Let melt then add salt, pepper and stir in the sesame cream. Pour into small pots. Leave in the refrigerator about 3 hours.

Duck breasts and salted panna cotta with

black sesame

For 4 people 2. Peel and cut the carrots into long Preparation 10 min ribbons with a vegetable peeler. Fry Cooking time 15 min the duck breasts skin side for 7 min.,

Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

and then for 3 min. flesh side. Fry the carrots in hot oil. Drain and add salt. 3. Remove the fat from the duck breasts and deglaze with the vinegar, soy sauce and

honey.

Serve

with

carrot chips, panna cotta.

sliced

duck,

Duck breast 2 duck breasts 5 cl cider 1 tbsp. cider vinegar 2 tbsp. green pepper 15 cl of cream 4 pears 20 g butter Salt and pepper

with green pepper

and cider

1. Remove the fat from duck breasts with a knife in braces. Sprinkle the pan with 2 pinches of salt, heat over high heat. Put the duck breasts to grill for 4 min. on the skin side. Remove the fat. Cook 2 min. over low heat, flesh side. Remove the duck breasts and keep warm. 2. Clean the stove and pour the cider and vinegar. Add the green pepper, sautĂŠ for 2 min. Pour the cream and cook for 3 min. 3. Peel the pears, cut into quarters and fry them in butter for 5 min. by turning them. 4. Slice the duck breasts, add salt and pepper. Drizzle with sauce and serve with pears.

For 4 people Preparation 5 min Cooking time 15 min Recipe_thierry BARDINET PHOTO_MARIELLE-GAULT

For 4 people Preparation 20 min Cooking time 15 min Easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

Put

the

lamb

pieces

empty

plate. Drizzle with oil and lemon juice. Add oregano and peeled and pressed garlic, mix. Keep at room temperature.

Lamb kebabs italian 600 g leg of lamb cut into cube

250 g canned tomatoes 8 onions 2 tbsp. olive oil

2. Peel and cut onions into quarters. Thread

the

alternating

meat

onto

with

the

skewers, quartered

onions and chunks of tomatoes.

1 lemon 1 tsp. oregano

3. Let them cook for 5 to 6 min.

1 clove garlic

on a hot grill or barbecue, turn

sea salt, pepper

frequently.

Add

salt

and

pepper

after cooking. Serve hot with green beans.

1 Lamb Rack of 8 chops 250 g tagliatelle with tomato 400 g of frozen broad beans 1 clove garlic 80 g butter

For 4 people Preparation 20 min Cooking time 15 min Easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

30 g ground almonds 30 g of bread crumbs 30 g of grated parmesan 1 tbsp. olive oil thyme Salt and pepper

Crusted rack of lamb 1.

Preheat

the

oven

th.6-7

(200째C). Combine in a bowl 60 g of softened butter, breadcrumbs, ground almonds, parmesan, peeled and

pressed

garlic,

salt

and

pepper. 2. Spread this mixture over the lamb and pressing firmly to adhere. Place the meat in a lightly oiled baking dish and bake for 30 min. 3. Deep in boiling salted water the broad beans for 3 min. Drain them. Let them warm up for a few minutes in a pan with the remaining butter. 4.

Cook

the

pasta

according

the instruction on the package. Drain and mix them with the broad beans. Drizzle

them with a fillet

of olive oil. 5. Cut the lamb chops and serve accompanied

tagliatelle

with

broad beans.

For 4 people Preparation 25 min Cooking time 20 min Medium Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

1. Preheat the oven th.7 (210掳C). Brown the rib of beef with salt and pepper in a casserole with the oil and 15 g of butter. Bake the casserole for 10 min. Wrap the meat in a sheet of aluminum foil and set aside for 15 min. in the off oven slightly open.

Beef rib

Bordeaux wine sauce

Clean

the

casserole

and

melt

the

peeled and chopped shallot with 15 g butter. Add vinegar, wine and boil for 1 minute. Stir in the remaining butter by whisking. Keep warm. 3. Peel the potatoes and cut them into chips. Mop them before dipping them in the frying at 180掳C. Drain them. 4. Serve the rib of the beef thickly sliced, with chips and sauce.

1 prime rib (800 to 900 g) 800 g potatoes (Bintje) 1 shallot 60 g butter 1 tbsp. of cooking oil 20 cl of red wine (Cahors or C么tes du Rh么ne) 2 tbsp. with balsamic vinegar 1 fryer Salt and pepper

600 g ground beef 2 egg yolks 4 anchovy fillets 4 spring onions 1 shallot 1 lime

For 4 people Preparation 25 min No cooking Easy

4 gherkins 4 tbsp capers 1 bunch of parsley 50 g of ginger

Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

50 g of ketchup A drizzle of olive oil

1.Separately gherkins, rinsed

chop

anchovies,

capers,

parsley,

onions,

shallot

and

A drizzle of balsamic vinegar Tabasco Salt and pepper

ginger.

Tradition beef tartar 2. Mix the meat with a tablespoon of

each

Season

chopped with

ingredients.

the

egg

yolk,

tomato ketchup, tabasco, lime juice, a drizzle of olive oil and balsamic vinegar, salt and pepper. Cool and refrigerate. 3.

serve,

shape

the

meat

in stainless steel circles on plates. Surround them with the rest of the chopped condiments. Serve

with

(chervil,

salad

parsley,

herbs

tarragon,

chives, dill, basil) and sprouts (leeks,

beets),

generously

drizzled with oil and vinegar.

For 4 people Preparation 30 min No cooking Recipe_HectorBAROTOQUI PHOTO_Laurent ROUVRAIS 1 sachet of 200 g pink pralines 25 cl of single cream 4 egg whites

Pink praline mousse one more recipe You can use this mousse to concoct a delicious praline pie. Instead of presenting it in verrines, pour it over a tart bottom rolled out in a pie dish and pre-baked for 10 min. in hot oven (th.6). Serve warm. unmolded and sprinkled with the remaining pralines.

1. Coarsely crush the pralines using a mortar (except 4). Put them in a saucepan with the cream and heat gently to melt the sugar of the pralines. Allow to cool and mix. 2. Whis the egg whites until stiff. Gently fold them in the praline cream. 3. Pour the resulting mousse into 4 glasses. Sprinkle with whole pralines and serve with small shortbread.

Pink lemon

For 4 people Preparation 20 min No cooking Easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

1. Place the glasses in the fridge

1/2 the lemon sorbet

until serving.

1/2 of the lime sorbet 8 cl of Cassis Cream

2. Rinse the lemons. Take the zest in

1 lime

long filaments, as thin as possible.

1 lemon

3. Place in the bottom of glasses 1 scoop of lemon sorbet. Cover it with cassis cream. Add 1 scoop of lime sorbet and finish with the filaments of lemons. Serve immediately.

Variation You can vary at will the associations of flavors. For a non-alcoholic version for children, replace the cassis cream with a natural strawberry syrup and lemon sorbet with an almond ice.

For 4 people Preparation 30 min No cooking Easy Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

1. Bring 10 ml of water to a boil

with

the

verbena,

turn

off the heat, let infuse for 15 min. Filter, add the sugar. Heat again, let reduce by half, add the citrus juice and Cointreau. 2. Rinse the oranges and hollow the

oranges

keep

only

the

hulls, set aside.

Red fruit sorbet 3.

Finely

mix

the

red

fruits

with the syrup of the verbena. Immediately fill the oranges of this mixture then put them in the freezer.

with

currants.

100 g of caster sugar 5 cl Cointreau 1 orange juice Juice of 1 lemon

4. Just before serving; garnish them

300 g frozen mixedÂ berries

verbena

and

red

1 bunch fresh verbena 4 bunches of currants 4 oranges

For 4 people Preparation 20 min No cooking Easy 1. Gently wipe the raspberries on a fine cloth, rinse the strawberries, remove their stalks and split them into two

Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

or four according to their size.

250 g strawberries

2. Separate the egg whites and yolks.

2 eggs

125 g raspberries

Pour the sugar over the egg yolks, whisk

until

frothy,

then

add

the

mascarpone. Beat the egg whites until stiff. Gently fold the meringue into the mascarpone mixture.

250 g mascarpone 100 g of caster sugar 2 tbsp of cocoa powder 12 sponge finger biscuits 4 tbsp wild strawberry liqueur

Berries tiramisu 3. Pour the wild strawberries liqueur in a bowl, soak in half of the sponge finger biscuits. Distribute them in the bottom of verrines and add some fruits. Cover

with

layer

mascarpone

mixture and sprinkle with cocoa. 4. Repeat, alternating a layer of sponge finger

biscuits,

layer

fruit,

another layer of mascarpone mixture and sprinkle with cocoa. Reserve the verrine before

the

serving,

refrigerator.

Just

garnish

some

fruits and a mint leaf.

with

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

Vacherin with berries 200 g strawberries

1. Rinse the strawberries and cut them

200 g of cherries

in half. Pit the cherries, mix them

2 large meringues

in a pan with the jam sugar. Cook for

80 g jam sugar for jam

6-7 minutes over high heat by stirring.

1/4 l of strawberry sorbet

Remove them in the skimmer. Boil the

1/4 l of vanilla ice cream

juice for 3 to 4 minutes to make it slightly thickened. 2. Coarsely crush the meringues. Divide them into four circles placed on dessert plates. Add the cooled strawberries and cherries, then cover quickly vanilla ice cream and strawberry sorbet. 3. Remove the circles, decorate with some fresh fruit and serve immediately, topped with cooled cherry juice.

Mix

the

champagne

sugar,

egg

yolks

saucepan.

Cook

and in

bain-marie without stopping to whisk until the mixture doubles in volume (around 10 min). Remove from heat and continue to whisk for another 5 min until the zabaglione is lukewarm. 2. Pour the zabaglione into individual cups. Sprinkle with raspberries and serve immediately.

Raspberry,

champagne zabaglione For 4 people Preparation 15 min Cooking time 15 min Recipe_Hector BAROTOQUI PHOTO_LAURENT ROUVRAIS

2 punnets of raspberries 6 egg yolks 150 g of sugar 25 cl champagne

30 cl of

single cream

15 cl whole milk 200 g strawberries 50 g of clear honey

For 4 people Preparation 15 min Cooking time 1 min Waiting time 5 h Easy Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

4 tbsp of strawberry jam 1 sprig of verbena 1 tbsp sugar 4 leaves of gelatin

Honey-verbena panna cotta 1. Rinse the verbena and thin

out it. Place the gelatin in cold water. 2. Boil the milk and cream. Add the leaves of verbena and honey and remove from the heat and let steep for 10 minutes. Filter. Bring again to a boil then add the gelatin softened in your hands and sugar. Let boil for 30 seconds. Pour the mixture

into

ramekins,

let

cool to room temperature and set aside for 5 hours in the refrigerator. 3. Cool the jam. Rinse the strawberries and cut them in half. Place them on the panna cotta, brush them with jam and serve fresh.

1 roll of cookie dough 400 g mascarpone 80 g caster sugar 5 egg yolks + 2 egg whites 3 rounded tbsp of instant coffee 50 g of crystallized violets 50 g of crystallized mimosa A pinch of salt

tiramisu tartlets 1. Preheat the oven to 180째C (th.6). Roll out the dough and top with 4 tart pans. Cover with greaseproof paper and beans. Bake for 15 min. Allow to cool. 2. Whisk the egg yolks and sugar until the mixture whitens. Stir in instant coffee, and mascarpone. Continue to whisk until mixture is smooth. 3. Whisk 2 egg whites with a pinch of salt until stiff. Incorporate them in the previous mixture. Reserve for 3 hours in the refrigerator. 4. Just before serving, garnish the tart base with mascarpone cream and garnish with violets and mimosas.

For 4 people Preparation 10 min Cooking time 15 min Waiting time 3 h Easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

2 grapefruit 400 g of litchi 3 mangoes Â˝ tsp. vanilla powder 60 cl of white wine 40 g of powdered sugar 6 g of sheet of gelatin

Fruit jelly For 6 people Preparation 20 min Waiting time 3 h Cooking time 2 min Easy

1. Let the gelatin soften in cold water. Boil the wine, sugar and vanilla. Set aside for 15 min. Add the softened gelatin between your hands and let it dissolve.

Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS 2. Peel and cut the flesh of all fruit

into cubes. Add the cold wine and stir. Pour into a dish and allow to cool for 3 h. 3. Stir the mixture gently and serve in glasses.

For 4 people Preparation 20 min Cooking time 15 min Easy 4 pears 25 cl of crème fraîche

Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

200 g of caster sugar 2 pinches of ground cinnamon 1/2 lemon 70 g unsalted pistachios 50 g of almond ½ the ice cream with almond

Cups of caramel pears

with dried fruit 1. Peel the pears, cut them in half and remove the seeds. Pour 1 liter of water in a saucepan with 100 g of sugar and pears. Add the lemon juice and cinnamon. Bring to a boil and cook about 15 min. Drain the pears carefully and set them aside. 2. Chop the almonds and pistachios. Heat the remaining sugar in a saucepan over low heat. When it takes a nice caramel color, remove from heat and mix with the crème fraîche. Boil over low heat, then remove from heat, add almonds and pistachios. 3.

Serve

pears

bowls,

topped

with

caramel and served with a scoop of ice cream.

2 mangoes 2 passion fruit 6 sheets of phyllo pastry 125 g mascarpone 60 g butter 1 tbsp. icing sugar 4 tbsp. brown sugar 1 packet of vanilla sugar

For 4 people Preparation 15 min Cooking time 5 min Easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

Mango mille-feuilles 1. Preheat the oven th.6 (180째C). Cut 4 discs in each pastry sheet. Coat with melted butter and layer them in pairs. Bake 5 min. 2. Peel the mangoes and cut them into cubes. Let them brown in butter with the remaining brown sugar. 3.

Beat

the

mascarpone

with

the

filtered juice of passion fruit and vanilla sugar. 4. Top with discs of pastry with mascarpone,

place

discs

pastry, cover with mascarpone and diced

mango.

Finish

with

discs

of pastry. Repeat for the other 3 mille-feuilles. 5.

Sprinkle

with

serve immediately.

icing

sugar

and

For 4 people Preparation 20 min Cooking time 30 min Waiting time 12 h Easy Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

250 g puff pastry 2 large pears 1/2 lemon 2 tbsp of powdered sugar + 15 g 1 handful of fresh almonds 80 g of soft butter

Pear tartlets and almond butter 1. The night before, soak the almonds in cold water. The next day, rinse them and remove the skin. Reserve. 2. Preheat oven to 180째C (th.6). Roll out the dough and cut out 4 ovals. Place it on a baking sheet lined with parchment paper. 3. Peel the pears, cut them in half and remove the heart and seeds. Slice them and sprinkle them with the lemon juice. 4. Place the pears on the ovals of dough. Sprinkle with 2 tbsp of sugar and bake for 25 min. 5. Mix the almonds. Beat the butter with 15 g of sugar and add the almond puree. 6.

Serve

the

tartlets

warm

with

tablespoon of almond butter.

For 6 people Preparation 45 min Waiting time 4 h Cooking time 20 min Difficult Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

Shortbread with chocolate mousse

and caramelized fruits

120 g dark chocolate 25 g of cocoa powder 175 g of sifted flour 150 g butter 130 g caster sugar 80 g of icing sugar 25 g hazelnuts powder 40 cl single cream 1 egg + 4 egg yolks 3 Golden Delicious apples 60 g of raisins salt

1. Knead 120 g cream of softened butter with icing sugar. Add cocoa, hazelnut powder, a pinch of salt, the whole egg and then flour. Roll into balls and refrigerate for 1 hour. Preheat oven to 180Â°C (th.6). 2. In the paste spread, cut out circles of about 7 cm in diameter. Bake them for 20 min. on a baking sheet lined with parchment paper. Let the shortbread cool on a rack. 3. Soak the raisins in warm water to rehydrate the time (about 20 min.). Peel the apples and cut them into cubes. Drain the raisins and fry in a pan with the apples in hot butter. Sprinkle them with 30 g of sugar and let caramelize. Remove from heat and let cool in a colander to catch the juice. 4. Whisk the 4 egg yolks with 40 g of sugar until the mixture whitens. Melt the chocolate. Prepare a caramel with the remaining sugar and mix it with 10 cl of boiling cream over very low heat. Add the egg yolks, beating continuously. Add the chocolate and the remaining cream whisked into whipped cream. 5. Put the shortbread into 6 small pastry rings. Spread the Âž of the fruits and chocolate mousse. Smooth and refrigerate for 3 h. Unmold and serve decorated with the remaining fruits and their cooking juices.

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

1. Preheat the oven to 200°C (th.-6-7). Crush the pralines with a hammer covered with a plastic film. Butter a soufflé pan. Sprinkle the bottom and sides of the soufflé dish with 20 g of sugar.

soufflés 120 g pink pralines

4 eggs 40 ml milk 100 g of caster sugar 40 g flour 10 g butter

Praline 2. Bring the milk to a boil. Beat 4 egg yolks with 80 g sugar in a bowl. Add the flour. Dilute

with

the

milk.

Pour

back in the saucepan, thicken, whisking until boiling. Remove from heat and stir in 100g of the pralines. 3. Whisk the egg whites until stiff. the

Gently

mixture.

prepared

pan.

stir Pour

them into

Sprinkle

in the

with

pralines. Bake for 20 min. and serve.

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

12 fresh figs 4 egg yolks 2 tbsp. of port wine 20 cl of cream 60 g of brown sugar 1 tbsp. of cornstarch 10 g butter 4 pinches of cinnamon

Gratin of figs with cinnamon 1.

Clean

the

figs,

cut

them

half. Divide them into 4 buttered gratin dishes. 2. Whisk the egg yolks with 40 g of brown sugar in a saucepan. Add the cornstarch, port wine and cream while whisking. Let thicken over low heat stirring constantly and without boiling. 3. Coat the figs with the previous preparation, the

remaining

sprinkle brown

sugar

with and

cinnamon. Brown for 3 min. under the broiler. Serve immediately.

For the dough: 200 g of sifted flour 140 g butter 50 g caster sugar 2 egg yolks 2 tbsp of cocoa powder A pinch of salt For the filling: 200 g dark chocolateÂ pastry 180 g white chocolate 1/2 candied lemon 30 cl of single cream 1 tbsp special jam sugar 125 g of red fruits

Double chocolate tart For 6 people Preparation 45 min Waiting time 2 h Cooking time 30 min Medium

1. Prepare the dough: Mix the flour and cocoa powder, add 120 g of butter and work with your fingertips. Add the egg yolks, 1 tsp of water, sugar and salt. Knead quickly, roll into a ball and set aside in the refrigerator for 30 min. Preheat oven to 210Â°C (th.7).

Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

2. Line a buttered pie dish with the dough. Prick the bottom with a fork. Cover with greaseproof paper and beans. Refrigerate again for 30 min. Bake for 25 min. 3. Melt the dark chocolate, chopped in pieces in 20 cl of boiling cream. Chop the candied lemon peel, without the pulp. 4. Boil the remaining cream with the special jam sugar. Let cool and pour over the grated white chocolate. Let cool, then stir in the chopped candied lemon. 5. Remove the beans from the cold tart base. Top with dark chocolate and allow to cool. Top with white chocolate and allow to cool again before serving decorated with red berries.

Beef rib Bordeaux wine sauce 40_

Mango mille-feuilles 54_

Berries tiramisu 46_

Mixed salad with foie gras and fig chutney 10_

Bites of salmon with herbs 16_

Monkfish roll with pesto 26_

Monkfish skewers with buckwheat 27_

Chicken mille-feuille with truffles 32_

Cockles with milanese 24_

Nori sardines rolls 20_

Cod with black tagliatelles 25_

Conserve of duck with salad 15_

Pear tartlets and almond butter 55_

Crab with guacamole 17_

Pink lemon 44_

Crab-chicken gratin 30_

Pink praline mousse 42_

Crusted rack of lamb 39_

Poached eggs with truffle, hollandaise sauce 7_

Cucumber and grilled red mullet with tapenade 29_

Praline soufflés 58_

Cups of caramel pears with dried fruit 53_

Curried chicken strips a la plancha 34_

Raspberry, champagne zabaglione 48_

Red fruit sorbet 45_

Double chocolate tart 60_

Roasted quails with pumpkin and vanilla butter 35_

Duck breast with green pepper and cider 37_

Duck breasts and salted panna cotta with black sesame 36_ Salmon tartar and great scallop 18_

Sardine fillets with goat 28_

Fig and goat cheese saltimbocca with garam masala 8_

Sauerkraut salad 6_

Floating islands with salmon and broad beans 22_

Shortbread with chocolate mousse and caramelized fruits 56_

Fresh melon and watermelon 4_

Small prawn gratin with turmericma 21_

Fruit jelly 52_

St. jacques carpaccio with citrus 19_

index

Gazpacho melon 5_

Terrine with pistachio and mango chutney 11_

Gratin of figs with cinnamon 59_

tiramisu tartlets 50_

Tradition beef tartar 41_

Honey-verbena panna cotta 49_

Turkey rolls with goat cheese 31_

Turnips and foie gras terrine with herbs 14_

Lamb kebabs italian 38_

Limes stuffed with whitefish tartare 12_

Vacherin with berries 47_

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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