Tartelette tomate

Crème brûlée

Pintade

+ haricot + noisette + chou rave + romesco

Poisson d'arrivage

+ shishito + beurre carrote + mayo herbes salées

Tartare de boeuf

+ kimchi + crème de laitue + crevette tigre + césar

Concombre

+ tomate cerise + langue de veau + parmesan

Fromage frais faisselle

Clafoutis

Pain de fesse

Conchiglie

Trempette

+ champignon homard + dashi + huile de crustacés

Thon rouge

+ mozza de bufflonne + tomate + chili crisp

Aubergine

Huître fraîche (6 ou 12)

+ chocolat blanc + sorbet citron + crumble d'avoine

Coupe glacée

Preheat the Oven

Roll out the puff pastry and cut it into small circles to fit into a muffin tin. Place the pastry in the muffin tin and prick the bottom with a fork.

Prepare the Puff Pastry

In a skillet, heat the olive oil over medium heat. Add the lardons and cook until crispy. Remove from the skillet and set aside.

Cook the Lardons

In the same skillet, add the garlic flowers and cook for 1-2 minutes until fragrant.

Sauté the Garlic Flowers

Slice the tomatoes and layer them on the pastry, followed by the cooked lardons and sautéed garlic flowers. Crumble the Tomme de brebis cheese over the top. Season with salt and black pepper.

Prepare the Filling

Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the cheese is melted.

Bake

Remove from the oven and let cool slightly. Garnish with fresh basil if desired, and serve warm.

Garnish and Serve

Puff pastry

Tomatoes

Garlic flowers (fleur d'ail)

Tomme de brebis cheese

Lardons (bacon bits)

Olive oil

Salt

Black pepper

Fresh basil (optional)

Preheat the oven to 325°F (160°C). In a saucepan, heat the heavy cream with sugar, vanilla extract, and a pinch of salt until just boiling. In a bowl, whisk the egg yolks until pale. Gradually mix in the hot cream. Pour the mixture into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes until set. Chill in the refrigerator for at least 2 hours.

Make the Crème Brûlée Base

In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color. Remove from heat and let it cool slightly.

Make the Caramel

Preheat the oven to 350°F (175°C). In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar until light and fluffy. Add the maple syrup and eggs one at a time, mixing well after each addition. Gradually mix in the dry ingredients and milk until smooth. Pour into a greased cake pan and bake for 25-30 minutes until a toothpick comes out clean. Let cool.

Make the Maple Cake

In a saucepan, combine aronia berries, sugar, and water. Cook over medium heat until the berries burst and the mixture thickens. Dissolve gelatin in a small amount of warm water and stir into the berry mixture. Pour into a mold and refrigerate until set.

Make the Aronia Gel

Serve the chilled crème brûlée topped with a layer of caramel. Slice the maple cake and place a piece on the plate alongside. Add a spoonful of the aronia gel for a refreshing touch.

Assemble the Dish

heavy cream

granulated sugar

vanilla extract

egg yolks

salt

water

all-purpose flour

baking powder

unsalted butter

maple syrup

eggs

milk

aronia berries (fresh or frozen)

gelatin

Preheat your oven to 180°C (350°F). Season the pintade inside and out with salt and black pepper. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the pintade on all sides until golden brown, about 5 minutes each side.

Prepare the Pintade

Add minced garlic and thyme to the skillet with the pintade. Transfer the skillet to the preheated oven and roast for about 45 minutes, or until the internal temperature reaches 75°C (165°F). Baste occasionally with the pan juices.

Roast the Pintade

While the pintade is roasting, heat the remaining tablespoon of olive oil in a separate skillet over medium heat. Add the chanterelles and sauté for about 5-7 minutes until they are tender. Season with salt and pepper.

Cook the Chanterelles

In a saucepan, bring the chicken broth to a boil. Gradually whisk in the polenta, reduce heat to low, and cook for about 20-25 minutes, stirring frequently, until thickened. Stir in the corn and season with salt and pepper.

Prepare the Polenta

Once the pintade is roasted, let it rest for 10 minutes before carving. Serve slices of pintade on a bed of polenta, topped with sautéed chanterelles and corn.

Serve

Pintade (Guinea Fowl)

Chanterelle mushrooms

Corn (fresh or frozen)

Polenta

Chicken broth

Garlic

Thyme

In a pot of boiling salted water, blanch the green beans for about 3-4 minutes until bright green and tender-crisp. Remove and plunge them into ice water to stop the cooking. Drain and set aside.

Prepare the Vegetables

In the same pot, add the diced kohlrabi and cook for about 10-12 minutes until tender. Drain and set aside.

Cook the Kohlrabi

In a large skillet, heat olive oil over medium-high heat. Season the fish fillets with salt and black pepper. Place the fish in the skillet and cook for about 3-4 minutes on each side or until cooked through and golden brown. Remove from heat.

Sear the Fish

In a dry pan, toast the chopped hazelnuts over medium heat for 3-4 minutes until fragrant and golden. Be careful not to burn them.

Toast the Hazelnuts

On a serving plate, place the cooked kohlrabi and green beans. Top with the seared fish fillets, then drizzle with romesco sauce. Garnish with toasted hazelnuts and lemon wedges.

Fresh fish (such as snapper or sea bass)

Green beans (haricot vert)

Hazelnuts (noisette), chopped

Kohlrabi (chou rave), peeled and diced

Romesco sauce

Lemon, for garnish

Finely chop the beef tenderloin and place it in a mixing bowl.

Chop the Beef

Add egg yolk, capers, Dijon mustard, Worcestershire sauce, salt, and black pepper to the chopped beef. Mix well until combined.

Mix Ingredients

Heat olive oil in a pan over medium heat. Add shishito peppers and sauté for 5-7 minutes until blistered and tender. Season with sea salt.

Sauté Peppers

Boil or steam the carrots until soft, about 10-15 minutes. Drain and let cool.

Cook Carrots

In a blender, combine cooked carrots and butter. Blend until smooth and season with salt to taste.

Blend with Butter

In a small bowl, combine mayonnaise, chopped fresh herbs, and lemon juice. Mix well.

Mix the Mayonnaise

On a plate, form a mound of beef tartare in the center. Arrange sautéed shishito peppers around it. Add dollops of carrot butter and herbed mayonnaise on the side.

Assemble

beef tenderloin

egg yolk

capers

Dijon mustard

Worcestershire sauce

black pepper

shishito peppers

olive oil

sea salt

carrots

butter

mayonnaise

fresh herbs (e.g., chives, parsley)

lemon juice

Cut the Napa cabbage into quarters and sprinkle salt on each piece. Let it sit for 2 hours, then rinse and drain. In a bowl, mix gochugaru, garlic, ginger, fish sauce, sugar, and green onions. Combine with the cabbage and pack into a jar. Let it ferment for at least 3 days.

Make the Kimchi

In a pot, melt butter over medium heat. Add lettuce and cook until wilted. Pour in vegetable broth and simmer for 10 minutes. Blend until smooth. Stir in heavy cream and season with salt and pepper.

Cook the Lettuce

In a skillet, heat olive oil over medium heat. Add garlic and shrimp. Cook until shrimp are pink, about 3-4 minutes. Add lemon juice and season with salt and pepper.

Sauté the Shrimp

In a bowl, whisk together mayonnaise, Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and garlic. Season with salt and pepper.

Prepare the Dressing

On a plate, spread a layer of crème de laitue. Top with kimchi, sautéed shrimp, and drizzle with César dressing.

Combine Ingredients

Napa cabbage

Korean red pepper flakes (gochugaru)

Garlic cloves, minced

Ginger, grated

Fish sauce

Sugar

Green onions, chopped

Butter

Lettuce leaves

Vegetable broth

Heavy cream

Salt and pepper

Tiger shrimp, peeled and deveined

Garlic, minced

Lemon juice

Mayonnaise

Parmesan cheese, grated

Anchovy fillets, minced

Start by slicing the cooked veal tongue into thin pieces. Halve the cherry tomatoes and set aside.

Prepare the Ingredients

In a mixing bowl, combine the fromage frais with olive oil, salt, and black pepper to taste. Mix until smooth and creamy.

Mix the Base

On a serving plate, spread the seasoned fromage frais as a base. Arrange the sliced veal tongue on top, followed by the halved cherry tomatoes.

Sprinkle the grated Parmesan cheese generously over the top and garnish with fresh basil leaves.

Finish with Parmesan

Fromage frais (faisselle)

Cherry tomatoes

Veal tongue (cooked and sliced)

Parmesan cheese (grated)

Fresh basil (for garnish)

Wash and slice the peaches, and pit the cherries.

Prepare the Fruit

In a mixing bowl, whisk together the flour, sugar, and salt. In another bowl, whisk the eggs, milk, melted butter, and almond extract until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Grease a baking dish with butter. Pour half of the batter into the dish, then arrange the sliced peaches and cherries evenly over the batter. Pour the remaining batter over the fruit. Bake in the preheated oven for 35-40 minutes, or until golden brown and set.

Combine and Bake

Remove from the oven and let cool for a few minutes before serving.

Cooling

Dust with powdered sugar and sprinkle with sliced almonds before serving. Enjoy warm or at room temperature.

Pêche (peach)

Cerise (cherries)

All-purpose flour

Granulated sugar

Milk

Eggs

Almond extract

Butter (melted)

Powdered sugar

Sliced almonds

In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

Add the olive oil, salt, and flour to the yeast mixture. Mix until a dough forms.

Mix Dough

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a loaf.

Shape and Preheat

Place the loaf in a greased baking pan and let it rise for another 30 minutes.

Second Rise

Bake for about 25-30 minutes until golden brown and sounds hollow when tapped on the bottom.

Bake Bread

In a bowl, combine the softened butter, minced garlic, herbs, and lemon zest. Mix until well blended.

Tartelette Tomate

Crème Brûlée

Pintade

Poisson D'arrivage

Tartare De Boeuf

Concombre

Fromage Frais Faisselle

Clafoutis

Pain De Fesse

Conchiglie

Trempette

Thon Rouge

Aubergine

Huître Fraîche (6 Ou 12)

Coupe Glacée