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The typical dishes of Madagascar to make at home
How to keep your wine well when you are in an apartment?
Christmas verrine recipes for a trendy New Year's Eve
Some tasty sandwich ideas
Organize a convivial working lunch in the company
Simmered and convivial cuisine by Catherine Quévremont
Cupcakes are coming!
Spanish gazpacho:a recipe for summer
Some menu ideas for a child's birthday
Cake with candied ginger and Organic Matcha tea powder
My organic aperitifs and buffets
Yogurt Cake:A Kid-Approved Recipe
Tarte tatin:the real recipe
Log with apples, chestnuts and chocolate
How to find a good wedding caterer?
How can you resist AOP butters?
The great fashion for gourmet parcels
Fish:try raw!
A cookbook dedicated to pulses!
Cook vegetables from head to toe!
Charlotte with pears
Delicious cinnamon pears
Grouper tartare and prawns with granny smith apple
Cutlet breaded brains with lettuce and radishes
Onion pie
Cannelloni with ham and cheese
Turkey Charlotte with pears
Lettuce au jus
Verrine of spinach, artichokes and smoked salmon tartare
Veal kidneys with mustard
Eggs poached in red wine
Raw salmon carpaccio with olive oil
Sauteed Pork with Prunes and Ginger
Landais country pudding with fruitière and rolled belly with Basque spices
Spinach and smoked bacon lasagna
Series:Provençal recipes
Series:Provencal Recipes
A little freshness at the start
Apples with star anise honey, crunchy tiles
All about the onion
Two recipes from Hubert for "Saveurs Légères"
Small "hedgehog" chocolate mousse
Crab lasagna brunoise
winter dishes
Some of my recipe ideas with cabbage
Two fall recipes
And a new menu
Range of anchovies in salt and sweet peppers, salpicon of olives and pesto
Nasturtium salad with "Ibaïona" ham
Leeks, tomato, green cabbage, apple, pear, orange, muscat grapes…
Some funny and unusual recipes
Easter 2009 (Two recipes to crack)
Swiss chard, mushrooms, Chinese cabbage, orange, pears…
Provencal recipes (2)
PROVENCAL RECIPES (Series)
Christmas Menu Recipes #1
Recipes and menus for Christmas
Provençal Recipes (Series)
An original medieval recipe…
Series:Provençal Recipes
AN AUTUMN MENU…
BECHAMEIL SAUCE (LOUIS XIV)
A mid-autumn menu
Burgundy:head cheese
A delicious mushroom
Fruit jams… but what else?
Two original appetizers
A starter, a main course, a dessert
Viennese tart with vanilla cream
All in freshness this menu!
Apricot Cream Shake with lemongrass and pistachio flavor
Lime yogurt mousse, saffron orange juice and grilled sesame quince balls
Recipes full of vitamins!
Raw salmon, melon, scorpionfish etc.
New menu May 27
Granadilla mousse, drizzle of caramel
Beef cheek, coconut mousse…
Two sorrel recipes…
Country cake
Argentinian torillon carpaccio with hazelnut and black sesame, small salad of fresh herbs
Bouquet of pimientos del Piquillo stuffed with brandade and roasted with sheep's cheese, tomato coulis and pesto
Leek soup infused with bacon…
Normandy lobster and duck foie gras salad with hazelnuts and green apple
Partridge stuffed with duck foie gras and diced truffles, roasted vegetables and ceps ragout
Paired duckling and foie gras with fresh pasta *
Oven-roasted lobster with tarragon coral butter and freshly ground white pepper
Clear oysters topped with an iodized veil and cream whipped with gray mignonette, oscietra caviar
Verrine of scallops/blood pudding
Apple Recipes
Aumônières of green asparagus with Scottish smoked salmon, sweetmeat and pink berries
Paupiettes of blue whiting in duxelles, white butter sauce with orange and Sichuan pepper
Pierre Vandenameele's cake
A spring menu...
My Thai rice recipe
Canned vegetables…
A recipe from Marcel Proust:Strawberry mousse
Potato veloute, pear soup…
Potato pâté with old-fashioned foie gras, porcini mushroom salad with bacon
Petits Gris with hazelnuts
Elegant and refined menu
Pasadena Shrimp Salad
Lisettes with Rully wine
Me, the cheese and You…
Veal Liver Cream in Potato Vinaigrette
Snow pea ragout with rolled belly and Basque spices
June 8 menu
Risotto Milanese (Italian dish)
Festonate with purple artichokes, mushrooms and red peppers
Verrine de légumes confits, asperges tièdes…
Caesar salad according to Guérard
We salute the new asparagus
Quail or sea bream?
Egg yolks in sea urchin shell
Small ragout of white and brown poultry with sweet cider and pears
Granny Apple Salmon Verrine Recipe [video]
Saddle of hare with Pommard and Marc de Bourgogne
Moules, pied de porc, canard…
Casserole eggs with sorrel
Pan-fried foie gras with ginger-spiced artichoke cream
Small snail stew with farfalle, almonds and hazelnut
Anchovy Recipes
Potato stuffed with anchovies
About the anchovies
The menu of the week
Strawberry semolina dessert
Alpine Beaufort soup
Cod with leeks and garlic cream in a potato crust
Cold soup or fresh salad?
An early July menu…
Shortbread with vanilla cream, duo of "Tempura" and candied pears
Pigeon with creamy vegetables and roast duck foie gras
Avocado souskai (Creole recipe)
Panna Cotta with Coconut Milk
Royal onion with aged wine vinaigrette, candied orange julienne
Scallops with cooked spiced beets Tahitian vanilla salt Grain of paradise mold Crunchy mini skewer
Cucumber macaroni salad
Spiced burger (Creole cuisine)
Cinnamon soufflé with apples, grape sauce and curry
Today new menu at the Bistro
Penne Rigate with Red Pepper and Zucchini
Delicious milk cap Landaise style
Raw veal liver marinated in olive oil and green pepper
Fresh lobster salad with peaches and spagheti
Pan-fried porcini mushrooms with Serrano ham
My Feet Packets of Lamb
Elbow salad with fava beans
Vietnamese Tet Festival and also Chinese New Year.
Sections of steamed turbot, with candied garlic cloves, cream of shallots and bananas
Filets of John Dory, aroma of thyme and blueberries
Verrine of Landais pudding
Roast rabbit leg, salsify, golden onions and celery, saffron compote.
My salmon sashimi with anchovy butter
Langoustine Stew with Poached Egg
My five-hour lamb
Surf and turf (rump steak+lobster) coral emulsion, chayote brunoise, risotto with Camargue red rice and turmeric
Fricassee of scallops with Pata Negra Bellota ham
Turbot with morels and white asparagus from the Landes
Christmas Roll:Chocolate Rolled Cookie
Moscovite Poached Eggs
Soles and Shrimps with sorrel
Tagliatelle of smoked salmon heart and cucumber with lime
Velouté of green asparagus with cream and chum eggs
Dariole of salmon trout with petit gris and Chablis wine
Bacon-crusted bass, Tarbais beans and veal foot, fried parsley
Sole with muscat grapes
Lisettes in escabèches with Saint-Clar white garlic and Espelette pepper
Small red mullet with anchovy cream, lemon balm chiffonnade and Sichuan pepper
Flower and herb salad
Fava bean and mussel torti
Smoked halibut salad with sliced avocado, lettuce salad with orange
Small pimiento del Piquillo stuffed with fresh cheese and sardines, olive salpicon and pesto
Wine flavored sour cream
Monkfish with leeks and lemon
Prince of vegetables:Spinach
A recipe from Baron Elie de Rothschild
Pan-fried fresh cod fillet with thyme flower
Tiger prawn salad with mango and avocado, balsamic vinaigrette
Piccatas of veal tenderloin with artichokes
Pan-fried swordfish back with spinach
Duck with onion and leek (Chinese recipe)
Small cabbage stuffed with rolled belly and parmesan
Raw salmon lasagna with olive oil and ginger
Flamiche with Comté cheese and candied pears in maple syrup
Lemon sole rolls with leeks and tomato butter
Dogfish terrine with leeks and nutmeg
Salad of prawns with cucumber and chilli
Thai Chicken Salad
Baby spinach and shiitake mushroom salad with bacon and garlic croutons
Pork tenderloin with Doyenne de Comice pears with Pacherenc de Vic Bilh
Lamb shoulder confit with Armagnac, Guérande salt and Espelette pepper
Sardine bricks with olive oil and tapenade
Creole shrimps with crunchy water chestnuts
Lobster tartines with belly rolled up with Basque spices
Hake in Bellevue cooked on the barbecue
Mackerel Butter Bites in White Wine
Meadow rosé salad
Millefeuille of Roquefort with peanuts
Orange Wine
Raspberry puff pastry with Tahitian vanilla and lemon balm
Macaroni with oxtail and sweet pepper
Summer fruits in gin jelly with almond sticks
Pressed bunch vegetables
Veal kidney with blond mustard seeds, mashed lentils with Mahaleb seeds
Pan-fried chanterelles with chestnuts and chicken livers
Veal sweetbreads with mushrooms
The mushroom salad
Raw salmon lasagna with olive oil and ginger
Green Mojo (Canarian Recipe)
Filet of beef with pistachio brunoise
Tarragon liqueur
Bacon-crusted bass, coco de Paimpol jus and veal foot
Nantaise duckling with white garlic from Lomagne in a shirt
Hazelnuts of lamb with farfalle salad
Recipes from 1813
Hare stew as in the Landes
Lobster portion roasted with Isles vanilla
Grilled cod with vegetable marinière and green frying
A real country pâté!
Terrine of 3 bush peppers
Pineapple millefeuille with tuna
Monkfish medallions with oranges and ginger
Perfect veal brain with crayfish
Charlotte apple salad with salmon and chervil vinaigrette
Lobster in shades of exotic flavors and salicornia from Guérande
Chilled green soup
Langoustines with stortini, red pepper and savory
Col Vert duck supreme in a lamb’s lettuce salad with apples and walnuts
Fresh herbs in garlic and chanterelle mushroom broth
Smoked salmon fritters with Espelette pepper
John Dory with herb stew
Striped elbows with oyster mushrooms and tarragon
Guinea fowl with linden butter and Ceylon tea
Variation of lettuces with mussels
A recipe from Marcel Proust
Pan-fried langoustines, red pesto sauce red pesto and lemon oil
Crispy smoked salmon with horseradish cream and dill
Turbotin with pink berries and tarragon
Salmon steaks with herbs and cashew nuts (Thai)
Casserole of goose liver with chestnuts
Exotic pineapple surprise, coconut ice cream
Nougat of duck legs with foie gras, candied tomatoes and Indian curry cream, Sichuan pepper
Veal sweetbreads with pippin potatoes and raw cider
Duck in Pommard wine
Tagliatelle with tomato, garlic and parsley
Pan-fried thin noodles with ham
Sea/land salad with blackberries
Bananas flambéed with squeezed orange and chocolate
Cheese terrine with two flavors
Belons with fresh spaghetti
Casserole of purple artichokes in barigoule
Moelleux of green asparagus with spikes and balsamic vinaigrette
Mullet with thyme
Pan-fried veal kidneys with nettle butter
Sushi with salmon and prawns
Pan-roasted rabbit, celery infusion and chanterelle mushrooms
Parisian fish soup with small pasta and fennel
Pimientos del Piquillo stuffed with Serrano ham
Spaghetti with seafood
Thai crab salad
Blue cheese raclette and rolled belly
Citrus filling with oyster mushrooms and fried croutons
Slices of country bread rubbed with tomato
Cup of Mara des Bois strawberries with aceto balsamico and caramelized mint
String Poached Gray Sea Salt Salmon
Farfalle with chicken liver confit in blueberry vinegar
Chocolate/strawberry macaroons with pistachio cream
Roasted monkfish with verjuice and sea butter from Guérande
Prawns with dried fruit in vine leaves
Millefeuille of smoked salmon and prawns with surimi mousse and black olive salpicon
Fricassee of crayfish and scallops with hazelnuts
Steamed chicken or poulard, bouquet of fresh vegetables
Burgundy parsley ham according to Paul Chêne
Court-bouillonné sea bass, star anise white butter sauce
Flemish eel casserole
Fruit skewer with roasted chocolate and vanilla ice cream
Omelette with two apples and smoked salmon
Hake stuffed en papillote cooked on the barbecue
Verrines of cuttlefish and prawns in marinade
Hanger of marinated veal &hypocras wine with sweet spices and sacred herb
Rabbit terrine with baby vegetables and smoked bacon orange flavor sauce and Gou Qi SI berries, grilled pumpkin seeds
Salmon tapenade with coarse gray sea salt and black pepper
Monkfish with fresh tomato and Meursault wine
Pressed red mullet-barbet in a spinach shirt, marinated in red Côtes de Gascogne and green apple, seaweed cocktail and pimiento vinegar
Sliced smoked chicken with red cabbage and pumpkin seeds
Watercress Salad with Golden Kumquats and Grilled Pine Nuts
Longfin ray wing cooked in a housewife's dish
Shoulders of lamb confit with vegetable juliennes and Espelette pepper
Verrines of rice with prawns and raw salmon
For a romantic dinner:Lobster fricassee with tarragon cream
Duo of salmon and fresh cod with rolled belly and gray mignonette
A cold "coulis" of peas, candied lemon zest, clams, beets, chervil
Pheasant terrine with duck foie gras and Armagnac
Large langoustines simply roasted and breaded with nibs,
Mimosa cones of white pudding truffled with lobster bisque
Pheasant chicken supreme with pepper and fruit
Capon stuffed "truffled" with parsley, garnished with chanterelles
Endive leaves with red apples and grilled walnuts, Champagne vinaigrette
Sautéed crayfish with tarragon (Bernard Loiseau)
Mackerels with fine herbs, mustard sauce with green peppercorns and fleur de sel from Guérande
Muslin of scorpion fish in a carrot turban and fresh ginger
Fresh fruit carpaccio with orange blossom and chestnut honey
Smoked halibut and almond omelette, Tahitian vanilla salt
Torti and spaghetti with tomato and basil
Charlotte potatoes roasted in the oven and au gratin with Epoisses cheese
Duo of Sichuan-style fried prawns, rice with honey and raw salmon in sashimi with anchovy butter
Herbus lamb shoulder stuffed with fine herbs
Asparagus soufflé with parmesan and Espelette pepper
Fried fish from the Marne and its green sauce
Chef Hubert's Thai rice
Strawberries "Gariguettes" in a chaplain with amber rum and vanilla from Madagascar
Langoustine just seared, other raw, seasoned with coriander, simmered with redcurrant vegetables
Terrine of foie gras, Beaufort, bacon and basil, roasted cherries with almonds and Amaretto
Haddock flan, lentil salad with pink radishes and cherry tomatoes
Pike-perch Fredrik style, tomato jelly and raw vegetables, yoghurt sorbet
Walnut tartlets, raspberry coulis and fresh lemon balm
Thousand sheets of smoked trout with shrimp tarama and tomato with dill
Fresh sardine butterfly
Filet of veal with chanterelle mushrooms on a bed of chives in sauce
Pan-fried pink swordfish fillet on a bed of spinach, balsamic caramel sauce, candied lemon and pink berries
Fresh cod steak with vitelotte potato, farigoule anise sauce, Dutch caraway and blanc de Chine, fried leek jumble
Millefeuille of marinated sardines and crunchy snow peas
Vermicelli pie
Breton lobsters in pistachio oil, candied toffee apples with sweet peppers
Challans duck fricassee with fennel and belly
Raw salmon with olive oil, ginger and pink berries, dill cream, Guérande salt
Tartlets with garden freshness and parmesan
Bazas beef rib with compound butter and Noirmoutiers potatoes sautéed with garlic and thyme
Pan-fried saffron scallops with stars
Boudin landais with two apples and belly rolled with basque spices
Gers free-range chicken cannelloni with local honey and Pastis
Endive leaves with pears, Roquefort and walnuts, blue poppy seeds and Sichuan pepper
Red mullet breaded with black olives, asparagus and olive oil
Duck breast with Guérande fleur de sel and salicornia
sea urchin soup
Monkfish bourride with red basil aioli
Small ragout of new vegetables flavored with tarragon and Espelette pepper
Bar In Salt Crust
Verrine of avocado with crab
Provencal salad with warm goat cheese
Eggplant gratin
Soup herb broth, frog legs and crayfish.
Pot of oysters with vegetable mirepoix and lumpfish eggs
Small oyster spring rolls in greenery
Bare-neck free-range chicken in a coarse sea salt and thyme flower crust
Aubergines stuffed with cabécous from Aveyron, olive oil and basil
Duck confit with garlic confit from Lomagne, fingerling potatoes purée with salted butter.
Golf tomatoes with pesto from Saint-Antoine and fleur de sel from Ile de Ré
Mashed charlotte apples with brown crab and fine herbs
Crapaudine squabs with smoked bacon, pea coulis
Sautéed large aniseed tropical prawns with fennel
Seafood Goujonnettes with Hazelnuts and Szechuan Pepper
Rice tagliatelle with crab claws, orange and ginger flavor
Seafood parillada in puff pastry with Espelette pepper
Heart of beef in avruga vodka granita
Puff pastry of fresh sardines with belly bacon rolled with Basque spices
Fresh Salmon Lasagna with Kale and Parmesan
Foie gras with apples and grapes
Vermicelli salad with prawns (Thai)
Pumpkin with red basil and chilli (Thai)
Wild herb torti salad
Haddock casserole with Bouchot mussels
Crazy salad by Jacques Manière
Pot au feu of capon and foie gras, slices of black truffle
Stuffed salmon in a crust, orange butter sauce
Clams in herb sabayon with Petit Chablis
Salad of small bouquets of cauliflower and broccoli with cockles and Muscadet
Eggs Toupinel
Eggs au gratin (or the old-fashioned way:tripe eggs)
King prawn tempura
My eggs Florentine in the old county
Fresh pasta with mussels
The Pan Bagna as I like it
Skewers of scallops with bacon, mashed chestnuts
Spinach leaves with soft-boiled egg and oak lentins, garlic croutons
Semi-cooked red mullet rosette with herbs, crushed vitelotte potato, red mullet liver emulsion with Irouléguy
Traditional veal stew with vegetables and button mushrooms
Raw salmon carpaccio with olive oil and ginger
Variegated grilled vegetables and virgin oil
Shrimp sautéed with coriander and bean sprouts
Veal kidney with green Puy lentils, a few nuts
Braised chicken thighs with Espelette pepper and zucchini with cumin
Pan-fried langoustines, red pesto sauce and lemon oil
Roasted turkey with green grapes and truffle skins
Dry pan-fried Landais black pudding, red apple and belly rolled with Basque spices, port wine and Chinese cinnamon sauce
Grilled Bazas beef tournedos with vine shoots
Basque pies with tuna belly
Potato Cake
Roasted quail with chestnuts and belly
Wild boar stew with Côtes de Gascogne and rolled belly
Pigeon pie with semi-cooked duck foie gras and juniper
Crown of smoked salmon in Madeira and horseradish jelly
Duckling of Challans with lavender honey and three citrus fruits
Braised lobster with vegetables, Pouilly-Fumé and Folle blanche
Pheasant with pea cream and black pork ham
Veal hanger in Hypocras wine, brunoise of Jerusalem artichokes with foamy butter
Artichoke salad
Barigoule artichokes
Turbot steak, gingerbread sauce
Marmande red tomatoes stuffed with cod, wild herbs
Gazpacho of yellow tomato, basil and garlic croutons
Granny-smith tartare and raw sea bream with quinoa
Nests of tagliatelle with spinach, fillets of sole with sea eggs
Scallop zephyr with tender carrots, sea urchin coral velouté
Nage of Belon oysters with champagne and julienned vegetables
Salad of blue prawns with salmon eggs
Shrimp sautéed with West Indian pepper
Roasted duckling with chestnut honey and Williams pears
Warm foie gras rösti with sage and red onion jam
Marinated veal hanger, Hypocras wine with sweet spices, broad bean ragout with sage
Barigoule of artichokes with tarragon and fresh brousse cheese
Potato cake with foie gras and truffles
Oyster fritters with spices, ginger and tarragon
Tartlet of warm Oléron marenne oysters on leek fondue, black mushrooms and seaweed cocktail
Tian of candied vegetables with purple garlic and parmesan
Mishmash of marinated fish and raw ham
Vegetable verrine with prawns, aceto mayonnaise, Noirmoutiers fine salt and Sichuan pepper
Cassolette of langoustine tails with white cabbage and flavored oils
Millefeuille of tender southern vegetables, mozzarella and confit duck gizzards, beet vinaigrette
Fresh cod steak marinated in old spices with vermouth, star anise sauce, caraway from Holland and blanc de Chine, fried leek jumble
Pickled herring fillets in a spring salad with pink peppercorns and white pepper
Bazas prime rib, Charlotte apple cake with sweet red onion, compound butter
Escalopes of duck breast roasted in Porto and all-flower honey, raw spinach, Tahitian vanilla salt
Soft quiche of green asparagus and brown crab
Pan-fried lamb chops in Port wine, cinnamon flavor
Large prawns in lemon salad and aromatic oils, fresh ginger, civet and pink peppercorns
Trilogy of tomato terrine with fresh goat cheese and dill, cucumber emulsion
Millefeuille of tarama and smoked trout with Avruga
Tuna quiche with spices and Sichuan pepper
Angevin style veal ass
Saumur style veal kidneys
Marinated rump steak salad (Thai)
Fresh cod roasted with herb butter and sautéed diced celeryCelery
Chicken sautéed with basil, three sauces and kaffir (Thai)
Sea bass salad with feta and black olives from Nice
Thai beef salad
Fresh Pélardons with Pink Lady apples and chestnut honey vinaigrette
Bazas prime rib with pesto, grilled eggplant
Tatin-style Roman tomato tart with Tahitian vanilla
Fillet of hake in gazpacho with green apples
Mackerel batelière with anchovies and basil cream
Fresh sardine cake with spicy cream, nutmeg and ginger
Noisettes of lamb with floc de Gascogne, golden apples and gourmet peas
Cushions of fresh sardines with pine nuts and blond grapes
Saddle of rabbit, Riesling, belota and rosemary aroma
Prawn skewers with orange and ginger
Pressed eggplant and candied tomatoes in tapenade with black olives, small pesto.
Line-caught mackerels or lisettes in raspberry vinegar
Cinnamon Green Tomato Jam
Prawns au jus, Indian curry and papaya aroma
Fresh basket of crunchy vegetables, mustard and aioli sauce
Tuna carpaccio, marinated watermelon and candied lemon
Grawlax-style marinated salmon, cream of peas and pickled onion
Veal sweetbread medallions with langoustines and chervil butter
My pizza as if you were there..
green bread sauce
Meatballs of almost veal and white ham with belly
Pan-fried squid with pimientos del Piquillo, macaroni and Emmental cheese gratin
Pike cutlets with scallops
Puff pastry tart with zucchini and two cheeses
Thai rice and aubergine salad with balsamic vinegar
Zander fillet wrapped in vegetables on a bed of crayfish
Thornback ray salad on a bed of sweet walnut oil
Pheasant terrine with duck foie gras flavored with Folle blanche
Salad of ham and grapes with honey vinegar
Turbot fillets with cucumbers
Medley of salads with veal shank with orange and fine herbs
Fresh orange salad with cinnamon and orange blossom
Potato salad with raw ham and rolled belly
Sirloin carpaccio in truffle vinaigrette on mimosa arugula salad
Trout en papillote with wild mushrooms
Carrot Salad with Citrus and Cumin
Small ragout of white and brown poultry with cider and pears
Cod steak with caramelized garlic cream
Zucchini and candied tomatoes on wilted red onions
Christophines au gratin, Guérande salt and Sichuan pepper
Veal with olives
Eggplant and tomatoes confit in duck fat
Small rabbit cake in marinade with Côtes de Gascogne
Rib steak Bordeaux style, Sichuan pepper and pink peppercorns
Saddle of rabbit stewed with marjoram
Pears and haddock in raw vegetables
Surf and Turf, chayote brunoise and lobster sauce
Rustic salad of raw duck foie gras with charlottes from Noirmoutiers and Pacherenc from Vic Bilh
Parmentier with sweetbreads and mousserons
Prat-ar-Coum oysters, mushroom duxelles and mousseline sauce
Tomatoes stuffed with duck foie gras mousse and ginger
Sliced Breton Artichoke with Tomato Mousse
Exotic star fruit and mango salad, ginger and black pepper vinaigrette
Langoustines with zucchini, red pepper and savory
Light carrot and spinach puff pastry
Gazpacho of Bavarian prawns with vegetable mirepoix and raw salmon, pimiento coulis
Cod strips with spinach leaves, Mornay style sauce
Clear oysters topped with an iodized veil and cream whipped with gray mignonette, oscietra caviar
Raw salmon marinated herring style with Rates du Touquet
Goose foie gras lollipops with Sichuan pepper and bitter chocolate
Braised veal kidney with gin and juniper berries, gratin dauphinois
Filet of veal with chanterelle mushrooms on a bed of arugula in sauce
Scallops and black pudding with green apples and Sichuan pepper
Crab puff pastry salad, scallop tart, beetroot caramel and orange coulis
Pan-fried veal kidney with Chinon wine and peanuts
Range of venison fillet with chanterelle mushrooms and puffed potatoes
Small puffs stuffed with Cancale oysters, star anise and Gros Plant
Duck parmentier with salted butter caramel
Chocolate feuillantines
Thai salad with limes, prawns and peanuts
Ballottine of duck foie gras with small vegetables and fondant apple fruit glazed with Porto
Duck aspic with chanterelle mushrooms and autumn salad
Smoked duck breast in a salad with autumn fruits
The real recipe for turtle calf's head
Millefeuille of vegetables with belly rolled up with Basque spices
Duck foie gras and fruit apples:inseparable?
Large Vendée snails in traditional chicken fricassee
Tender artichoke with foie gras, mesclun salad, vanilla verjuice syrup and truffle vinaigrette
Millefeuille of beef cheeks with saffron fine herbs
Small Breton pink lobsters called "chips" swimming in Chardonnay
Marinière with dry Bergerac and celery
Skewer of scallops and pumpkin, crunchy basmati rice with pimientos del piquillo and ginger
Saffron scallops in their shell with white Reuilly
Scallops in puff pastry shell, truffle and some Avruga seeds
Creamy vitelotte, sea bass tartare with squid ink, parmesan polenta
Clam velouté with saffron, rouille sauce
Salted butter caramel and speculoos cake, vanilla cream and cardamom juice
Grilled lobster with salted butter, caviar sauce
Duck foie gras in pasta and cabbage leaves, truffle jus
Venetian-style veal and shrimp burger
Green tomato jam
Lobster with fondant chestnuts, vanilla and port
Parillada of scallops, Breton lobster and Belon oysters
Fresh foie gras in Swiss chard papillote
Pan-fried fresh cod, wilted raw spinach, star anise
A marriage of convenience:foie gras and gingerbread
Sashimi of fresh cod with anchovy butter on crushed tomatoes my way
Ballottine of Gers capon supremes with dried fruits and pistachios
Pistachio crème brûlée and caramelized rice
How oysters and mussels get along well with each other
Turbot with pink berries and vodka with leek fondue
Old-fashioned Foie Gras au torchon according to Marie-Claude Gracia
Hot raw duck foie gras
Sardine cake with spicy cream, nutmeg and ginger
Oxtail braised with foie gras in stuffed tomato
Potato cake with duck foie gras
Marbled poultry and artichoke with duck foie gras
Ancient medieval wine-based drink, sweetened with honey and flavored:Hypocras
Sauteed Chicken with Muscat Grapes and Gnocchi
Prawn salad, lemon vinaigrette and three spices
Mille-feuilles of leeks with belly rolled with Basque spices, fresh tomato coulis
Roast shoulder of lamb with six flavors, slow cooking
Mussels with ginger, curry and coconut milk
Fresh salad of Bibb lettuce and peppers, horseradish vinaigrette
Pan-fried langoustine tails in a salad, brunoise of vegetables with Porto and crispy peaches
Bass in tartare with small seeds and alfafa sprouts
Bébélé recipe:a traditional dish from Guadeloupe
Fine roasted free-range poultry
Lobster fricassee with chestnuts, sherry wine and Tahitian vanilla
Coconut blue shrimp skewers
Fine langoustine ravioli in vegetable brunoise, with vermouth, Camargue red rice risotto, and Tahitian vanilla oil
Nest of tagliatelle garnished with Oscietra caviar, quail egg and carbonara
Mutton's trotter salad with curry and bacon
Pan-fried duck foie gras with chestnut honey, candied turnips and roasted hazelnuts
Stew of sole and scallops in old wine vinegar
Breton lobster skewers in liquorice, olive butter
Fine pudding tart with chestnuts and herbs
Unilateral salmon, sweet and sour cucumber, fleur de sel from Guérande
Butter:sweet and savory ideas
Tomatoes Provencal
Scallop risotto with truffle juice and sea lettuce
John Dory sausage with oysters, red mustard seed butter
Baby carrots in Breton salted butter, lemon caramel
Parmentier of skate with garlic and parmesan
Semi-salted pork knuckle with Puy green lentils and coarse pepper
Salmon and monkfish carpaccio with peanuts, Guérande fleur de sel and Sichuan pepper
Potato stuffed with Alpine Beaufort cheese, Guérande salt and Sichuan pepper
Salmon rolls with red butter
Sea bream tartare with small seeds and sprouted green radish sprouts
Mini charlotte of pink radishes, fresh cheese with fine herbs, raspberry vinaigrette
Roasted langoustine tails with caviar cream
Crab and squid delicacies with rolled belly
Duck foie gras confit, pepper and salt
Fried scampi, tartar sauce
Black Pepper Lime Peaches
Thai shrimp soup, flavors of Asia
Mashed fingerling potatoes from Le Touquet flavored with saffron and fleur de sel
Fingerling salad with black pudding
Vegetable risotto with prawns
Parillada of vegetables with raw ham and Roquefort cream
Potatoes stuffed with soft-boiled eggs, fine herbs and nutmeg
Veal pie with parmesan
Millefeuille of smoked salmon with roseval potatoes
Cannelloni of fresh cod marinated in old spices
Leek terrine in a spinach shirt with raw salmon
Pink prawns and smoked salmon in mille-feuilles, surimi mousse and salpicon of black olives and dried tomatoes
My puff pastry
Right menus of Gers chicken breasts with tomato and garlic fondue, thinly sliced Thai zucchini
Brick stuffed with dried fruit, nutmeg coulis
Ceps and shitake terrine with duck confit
Shellfish salad with mint and blanc de Chine
King Prawns with Ginger and Sichuan Pepper
Fresh goat cheese salad with two sesame seeds
Veal kidneys in a casserole (Brittany)
Fine tomato tart and fresh Cantal de Salers tomme
Red tuna skewers with banana and rolled belly with Basque spices
Rabbit with muscadet and fine herbs
Snow pea ragout with rolled belly and Basque spices
Rabbit legs braised with mustard, ginger and Riesling
Pan-fried red mullet fillets, stuffed artichoke bottoms, shellfish stock and olive tapenade
Mackerel en papillote with fine herbs, green peppercorn mustard sauce.
Red mullet salad and tapenade toast
Foie gras pâté like in Alsace
Rabbit pâté with hazelnuts (Brittany)
Frisée salad with Ibaïona ham and Ossau farm sheep.
Bearnaise breaded veal kidneys, candied apples
Thornback wing with mint mustard
Cutlets of fresh duck foie gras pan-fried with mangoes, devil sauce
Roasted fresh cod with pink berries and Sichuan pepper
Mascarpone ravioli with spinach, chanterelles and parmesan
Pasta and shellfish in a hodgepodge with dried tomatoes
Roasted cod fillet with Provençal herbs, Indian curry and sweet paprika
Roasted salmon steak, olive oil, ginger and Sichuan pepper
Roasted cod fillet with mashed potato, small truffle juice and blue poppy seed
Méli-mélo of anchovies with olives and tomato confit with garlic and basil in a mimosa with tarragon vinegar
Chef Hubert's tips and tricks
Sea bass fillet with scallops and julienned vegetables
Fricassee clams with country ham, curly parsley, blue poppy seeds
Cannelloni with cream cheese and basil
Bundles of young leeks and green asparagus with gourmet peas, hazelnuts and mimosa
Calf’s head with herbs in a tortoise with sacred grass and black olives from Nyons
canut's brain
Green asparagus in orange mousseline with paprika
Skewers of veal kidney with violet mustard from Brive, brunoise of chayotes with foamy butter
Mussels a la plancha, Spanish style
Roasted cod fillet with mashed potatoes, small truffle juice
Thornback ray fins, sorrel leaves and oyster emulsion flavored with lemon balm
Langoustine salad with balsamic vinegar and violet Brive mustard
Savoyard gratin or dauphinois?
Saddle of rabbit roasted with mustard and ten spices
Rack of lamb with green vegetables, Guinea pepper and Folle Blanche
Braised ham roll, Guérande salt and Sichuan pepper
Lamb shoulder confit with ginger and green curry
Cream of peas with langoustine tails and lettuce hearts
Massaman beef curry like in Koh Samui
Pimientos del Piquillo stuffed with Nîmes cod brandade and roasted with parmesan, fresh tomato coulis
Potato gratin
Risotto with spring vegetables and parmesan
Braised veal shank with lentils and Muscadet
Grilled monkfish skewers with belly barigoule
Monkfish medallions with oranges and ginger
Langoustine tails in barigoule with Cassis wine
Mayonnaise of langoustine cockles and tails with Gouda cheese
Crispy langoustine tempura style with tender celery leaves
Fine warm oyster tarts "pousse en claires" from Tremblade with leek fondue
Crab parmentier with herbs from the priest
Summer salad with lavaret in curry marinade
Cream of scallops with small pasta
Tomatoes stuffed with goat cheese and basil ratatouille
Crispy milk-fed leg of lamb, zucchini tagliatelle and thyme flower
Herring tartare with fresh tomato cream
Cannelloni of fresh cod marinated in old spices
Sardine fillets marinated in Ile de Ré fleur de sel and lime, herb salad.
Basquaise-style stuffed tomatoes with Anglet pepper
Shrimp ravioli in chervil sauce on a bed of fennel
Tomato stuffed with bruccio and duck fat
Back of salmon with saffron shell juice, dill fluff
Creamy veal chop with forest mushrooms
Plate of lobster salad, scallops and belons
Vegetable gratin
Sole fillets with Sancerre wine and Dijon mustard
Stuffed mussels from Bouzigues
Duck breast with violet Brive mustard and chestnut honey
Catalan Eggs
Carbonana tagliatelle my way, rolled belly and alpine Beaufort cheese
Rhubarb tart and raspberry crumble
Sardines marinated with Roseval apples, herbs and Espelette pepper
Fresh tuna and salmon gazpacho
Savory roasted gilthead sea bream with orange ginger butter
Fresh grilled cod, cucumber emulsion with verbena, carrot with a fork
Fresh grilled cod salad with lemon
Back of salmon en papillote with fresh ginger and lemon
Beef chuck stew with carrots, ginger and Indian curry
Seafood treats with pure malt cream
Raw salmon slices with lobster oil and ginger
Garlic in the oven
Chicken with fresh grapes
Burgundy snail fricassee with nut butter and Smyrna raisins
Pan-fried scallops on a bed of shredded endive
Artichoke bottoms stuffed with salmon mousse
Boiled crayfish with champagne cream
macaroni gratin
Green asparagus with orange sauce
Plate of Glazed Tomatoes
Montpellier butter
Breton-style scallops
Spring rolls in lemon salad
Cod blanquette with coarse black pepper
Meatloaf
Pan-fried saffron scallops with a hint of curry
Sole fillets spread with prawns
Monkfish with raspberry vinegar and zucchini
Sea bass en papillote with oyster mousse
Pot of oysters with vegetable mirepoix and lumpfish eggs
Raw tomato salad with cabécous stuffing
Filets of Saint-Pierre, aroma of thyme and blueberries, green frying
Orange lettuce salad
Warm oysters with avocado and shallot sea butter
Warm lobster salad with crunchy peaches
Roasted cod fillet with mashed potatoes, small truffle juice
Prawn salad in gazpacho with mint
Soft Roquefort quiche with cream
Supreme duck fat with cherries and Noirmoutiers potatoes
Aubergine roll confit with Paris ham
Focaces with Patta Negra Ibérico ham
Smoked salmon and apples, pomelo vinaigrette, green symphony,
Meat pearls (Vietnamese dish)
Bouchot mussels with sweet cider, flat-leaf parsley and Espelette pepper
Farm chicken straight menus with pink peppercorn cream
Light puff pastry of cucumbers with chervil cream
Glazed fresh duck foie gras nage
Smoked salmon terrine, herb salad and shellfish jelly
Tuna confit with garlic and bay leaf
Landais black pudding in mille-feuilles
Prawns with fleur de sel from Noirmoutiers, virgin sauce
Red salad with rattes, granny smith and red apple
Boudin béarnais with fruit apples, emulsion of Floc de Gascogne
Prawns sautéed in green curry
Saddle of lamb fillets with grenache and chive butter
Light puff pastry of truffles and duck foie gras with Cassis wine
Pike in steamed vegetables and Bourgueil wine
Braised duck legs with pistachio brunoise
Saint-Emilion Granita
Scallops with lobster coulis and blond grapes
Grenadins of veal, braised in milk on cream of chive vegetables
Fillets of sole on small nests of green tagliatelle and tarama
Partridges with lentils and mushrooms
Sole and lobster fricassee with vodka and red peppers
Farfalle with raw salmon
Veal quarter rolled with baby spinach and Comté cheese
Scallops with spiced cooked beets,
Fine salad of beatilles confit in blueberry vinegar
Parisian fish soup with small pasta
Little red mullets barbets and squid in an ink sauce
Raw salmon and monkfish slices with peanuts
Tomato, cucumber and chayote tartare with feta
Creamy ceps soup, grilled baguette slices.
Vegetable soup and infused fresh herbs
Pan-fried saddle of lamb fillets with cranberry sauce
Saint-Hubert Fine Farmer's Stew
Salmon pie with mushrooms
Salmon loin marinated in two mustards and dill, raw vegetables in cider vinegar and vanilla oil
Red tuna terrine with crab and fava beans
Touraine pigeons with raisins
Sauteed scallops, curry sauce
Veal’s head in leek compote with coriander and olive salpicon
Roasted langoustine tails with caviar cream
Pigeon terrine with duck foie gras and flat-leaf parsley
Guinea fowl stuffed with wild mushrooms and hazelnuts
Lobster and mango salad; vanilla vinaigrette
Cutlets of fresh liver with celery stalks
Reinette queen tartlets with cabécous and walnuts
Crispy snails with cognac, almonds and hazelnuts on a bed of lamb’s lettuce
Marbled poultry and artichoke with foie gras
Boiled crayfish tails, champagne cream
Turkey pie with granny smith
Crab ravioli with vermouth and fresh thyme jus
Tuna and vegetable tartare
Potato pancakes with fine herbs
Salmon mille-feuilles with horseradish, celeriac remoulade
Escalopes of foie gras hot duck with grapes
Cheese terrine with two flavors
Turbot with scallops, gin and ginger
Warm oysters with flavored green cabbage and smoked bacon
Thousand sheets of scallops
Foie gras in pepper jelly
Crunchy fresh anchovies with garlic petals, lemongrass cream
Carrot and spinach puff pastry
Rustic rice pie
Périgord-style eggs
Nantais early leek terrine with two salmons
Gazpacho picaro with tomatoes and strawberries
Black pork knuckle with green Puy lentils
Soft-boiled egg in green coat
Clafoutis with kiwis, vanilla from Madagascar
Variegated striped elbows and green vegetables
Thin tomato tart
Small onion tarts with green curry
Scallops with turnip and pomelos
Skewer of langoustines and potato tartare with sour sauce
Saffron tagliatelle with smoked fish, Sichuan pepper
Medallions of lamb fillets roasted with two flageolets
Rack of lamb with Meaux mustard and chanterelle mushrooms
Lemon sole rolls with spinach and garlic carrot cream
Bavarois of prawns in gazpacho with almonds
Pot of Bouchot mussels with leeks and thyme flowers
Sardine fillets with tiger prawns and candied ginger
Guinea fowl breast with disguised potatoes and spring leeks
Fricassee of goat meat, Haut-Poitou wine
Wild mushroom fricassee
Veal stew with duck fat and armagnac
Stripped cod and salmon with garlic petals and spice vinaigrette
Potato salad with salmon and chervil vinaigrette
Rack of lamb with fine herbs in a crust
Rolls of lamb in foil, duchess potatoes
Salmon cake with raspberry shallots
Lentil salad with sweetbreads
Minute fried smelts, tartar sauce
My tartar sauce
Light puff pastry of green asparagus with young broad beans
Cook like a chef.. Chicken strips with leek fondue
Spinach and ricotta cannelloni
Prawn and avocado rice salad
Spicy vegetables
Egg cake with fine herbs and Comté cheese
Roasted grouper fillets with truffle juice and leek jumble
Asian-style vegetable stir-fry
Bresse chicken with Lyonnaise vinegar
Fricassee of baby turnips with candied gizzards
My minced steak
Cod roasted with ginger and Indian spices
Bunch of green asparagus with salmon roe
Poivrade artichokes in sweet and sour
"Prince de Bretagne" shallots confit with honey, pan-fried red mullet fillets
Salad of prawns and lasagnette in gazpacho
"Prince de Bretagne" shallots marinated in lime on beef carpaccio
The rib steak, celery fries
Chocolate fondant with salted caramel
Chicken green curry with coconut milk
Fillet of beef with pepper
Erquy scallop tartare with truffles
Endive rolls with Iberian Bellota ham
Tuscan salad with truffle oil
"Ibaïona" ham fritters and Comté cheese
Glazed asparagus, fricassee of veal sweetbreads with sherry vinegar
Fried monkfish steaks with green pepper
Magret with raspberry vinegar
Langoustine tails with gourmet peas and Guérande salt
Terrine of Valencay
Roasted vine quails
Hedgehogs with Chablis wine and gray shallots
Rabbit terrine my way
Tomatoes stuffed with fresh vegetables and cranberries
Stew of sole and crayfish with anise and sweet garlic butter
Sarladaise apples
Fine salad of duck foie gras with Barsac
John Dory fillets in boiled pepper sabayon
Cute salad with Roquefort, hazelnuts and walnuts
Poultry fricassee with olives, tapenade and Espelette pepper
Soles with muscat grapes
American calf sweetbreads
Salad rice with omelet
Paired duck foie gras and veal liver with raspberries
Sardines stuffed with grapes and pine nuts
Stir-fried beef with carrots, ginger and red curry
Hazelnut of venison, pears, cranberries, venison sauce
Veal bread with mushrooms
Monkfish steaks with gray and fine Languedoc mignonette
American veal sweetbread slices
Roasted cod with tarragon and herbs
Nordic glass
Tomato-cucumber tartare
Scalloped quail roasted with tarragon and Espelette pepper
Pasta salad
Crazy cheese salad
Scrambled eggs with bacon
Rouget-Barbet in situation, the sea as garnish
Pork knuckle with Puy green lentils and goose fat
The seven o'clock lamb
Crayfish tail gratin
The gribiche sauce
Hot apple sausage in oil
Baked apples with sweet potato
cream frogs
Rabbit fricassee with sweet garlic
Veal shank with pink shallots
Fillet of beef with gray mignonette and sultanas
Fine red tuna terrine with crab and fava beans
Quail eggs on horseback
Soubise Eggs
Pork Tenderloin Stew with Port and Ginger
Wild bass stuffed with spring onions and ginger, virgin oil
Gourmet raisiné toast and frozen fruit soup.
Landaise salad my way
Spiced Poached Red Williams Pears
Foie gras with cardamom seeds
Two recipes from my Grandmother
Meatloaf with spinach leaves
Terrine of truffled foie gras
Stir-fried beef with ginger and Irouléguy
Huge Oysters in Pot-au-Feu
Escalopes of salmon and goose foie gras pan-fried with chanterelle mushrooms
Plates of smoked salmon with green asparagus
Raw salmon pancake with Maxim’s apples, watercress coulis
Fried suckling lamb
Milk lamb from the Pyrenees
Bouchot mussel velouté with curry
Spicy avocado cream with prawns
Tapenade of black olives and tartar sauce
Peanut and golden raisin bread
Mussels and leek tarts
Sauteed rabbit with garlic and white wine, button mushrooms
Endive leaves stuffed with Roquefort cheese and walnuts
Rich stew
Thyme cauliflower cake
Mussels salad with fresh lemongrass
Sauteed veal with carrots and orange
Duo of trout tartare
Burrata-strawberry salad
Zucchini tart with feta
Roasted coalfish fillet with herbs
Salmon steaks with olive puree and fondant onions
Sardine and smoked salmon tartare with Noirmoutier charlottes
Bollito misto (Recipe from Piedmont)
My endive roulades with Paris ham
Small stuffed vegetables
Tomato coulis
Mixed greens with eggplant and prawns
Chive cheese soufflé
Sole meunière with semi-salted butter and potato pancake
Duck with pears
Rosti of fresh duck foie gras with beatilles and small vegetable ragout
Mini fresh tuna sashimi with sesame oil and anchovy butter.
Skewers of chicken supreme marinated in spices and pink mushrooms
Veal sweetbread cutlets with langoustines, chervil butter
Free-range chicken sautéed with thyme, lemon and all-flower honey
Fresh salad of pig's ears with nuts and mustard seeds
Chicken ravioli with chestnut honey and thyme flower
Fresh tomato tart with fresh anchovies
Veal kidney with Puy green lentils and walnuts
Sauteed lamb with pévre d'ai and small bean ragout with thyme
Prawn pilpil salad
Aubergine toast with goat cheese
Clam salad with fennel
Semi-cooked red tuna steak, balsamic caramel and candied lemon
Spiced melon soup
Magrets with figs and honey, fleur de sel with five flavors
Prune and raisin stuffing
Crayfish tail gratin
Grilled lobster with salted butter, bouquet of fine herbs and caviar sauce
Parmentière tart with cabécou from Rocamadour
Den-de-lion salad with Meaux mustard, belly bacon
chocolate nuts
Artichoke bottoms au gratin
Flowery breadsticks in green sauce
Polenta terrine
Ham soufflé with asparagus tips
Mutton's feet salad
The half-mourning chicken
Scallops on rosemary skewers, candied lemon sauce
Pork tenderloin with madras curry and vegetable delicacies
Pan-fried duck foie gras with rhubarb compote and citrus fruits
Grilled mackerel with thyme flower
Range of venison fillet with chanterelle mushrooms and puffed potatoes
Stuffed quail and glazed vegetables
Small poultry ragout with sweet cider and pears, on Emmental cheese and hazelnut risotto
Small jars of apples and foie gras
Madrid-style Cocido (Spanish Pot-au-Feu)
Pan-fried doe steak with gray mignonette, autumnal sauce, forest chestnut garnish
Potato fritters with haddock
green soup
Frog legs gratin
Potatoes in a salt crust
Pork tenderloin, snow peas and sesame soy
Cream of lamb’s lettuce rolled with spices
garden pie
Large spinach, walnut and Roquefort tart
My leek white gratin
Curly ray wing with orange butter and candied fennel
Palets with sheep's cheese and candied orange zest
Thin tartlets with morels and sweetbreads
Cocotte eggs, asparagus and spinach
Fine log with spices and chestnuts
The Angevin Gogues
Duckling with pineapple and cherries in syrup
Pineapple Shrimp Surprise
John Dory lasagna in pepper sabayon
Piece of beef with wild mushroom infusion
Grenadine of veal with vegetable marrow
Pan-fried veal kidney with mustard seed, wilted raw spinach
Puffed potatoes with Roquefort cheese and ventrèche
Grilled Chalossais fat duck, country fries with Guérande salt
Large country fries with Guérande salt
Pastis of quail supremes with Armagnac, beetroot and leek mille-feuilles
Fricot of artichokes
Thin noodles with calamari
Winkles in rich tomato sauce
Gers duck confit, salad with walnuts and sacred grass,
Endive tart with Bayonne ham and walnuts
Crab avocado terrine
Madiran duck stew and rolled belly
Sichuan pepper lobster cream
Endives stuffed with fresh goat cheese and haddock
The nouzillards with milk
Veal chop in a pan
Roasted squabs with spices, red onion jam
Fine meringue log with figs and limes
New carrots sautéed with raisins
Crunchy vegetables lightly fried
Leg of lamb with dried herbs and candied tomatoes
Rack of lamb with farigoulette and Indian curry cream
Charlotte of lamb braised with aubergines, raspberry vinegar jus
Vegetable salad with scampi
Roasted turbot with pink shallots
Hot-cold chicken with tarragon
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