Corrèze Pan-seared Veal Liver

Grilled Veal Filet Mignon

Sea Bass Ceviche

Coin de rue’ potatoes, Béarnaise sauce

Grilled Black Angus Sirloin Steak

Tender Octopus and Fennel

Thinly Sliced Brittany Artichokes

Ricotta and spinach gnocchi, Caccio de Pepe

Viennese Veal Cutlet

Cod Filet Cooked on One Side

Celeriac and Truffle Ravioli

Raw Scallops from Erquy

Peel and chop the potatoes into even-sized pieces. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Prepare the Mashed Potatoes

Add butter and milk to the drained potatoes. Mash until smooth and creamy. Drizzle in 2 tablespoons of olive oil, season with salt and pepper to taste, and mix well. Keep warm.

Make the Olive Oil Mashed Potatoes

Thinly slice the onion. In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onions and cook until caramelized, about 10 minutes.

Cook the Onions for the Jus

Add the beef stock to the caramelized onions, bring to a simmer and reduce for about 5 minutes until slightly thickened. Season with salt and pepper if needed.

Prepare the Onion Jus

In a skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Season the veal liver with salt and pepper. Cook for 3-4 minutes on each side until browned and slightly pink in the center.

Cook the Veal Liver

On each plate, place a scoop of olive oil mashed potatoes, top with slices of the pan-seared veal liver, and drizzle with the onion jus.

Plate the Dish

veal liver

olive oil

salt

black pepper

potatoes

butter

milk

onion

beef stock

Season the veal filet mignon with salt, black pepper, and fresh thyme. Drizzle with 2 tablespoons of olive oil and let marinate for at least 30 minutes.

Prepare the Veal

Cut the pumpkin into cubes. In a pan, heat 2 tablespoons of olive oil over medium heat, add the pumpkin cubes, and season with salt and pepper. Sauté until tender, about 10-15 minutes.

Prepare the Pumpkin

Trim the endives and slice them in half lengthwise. In the same pan, add a little more olive oil if needed, and sauté the endives until they are slightly wilted, about 5-7 minutes.

Prepare the Endives

Preheat the grill to medium-high heat. Grill the marinated veal filet mignon for about 4-5 minutes per side for medium-rare, or until desired doneness.

Grill the Veal

While the veal is grilling, toast the hazelnuts in a dry skillet over medium heat until golden and fragrant. Chop them roughly.

Prepare Hazelnuts

On a plate, arrange the sautéed pumpkin and endives, place the grilled veal filet on top, and sprinkle with toasted hazelnuts. Drizzle with balsamic vinegar and serve immediately.

Serve

Veal Filet Mignon

Pumpkin

Endives

Hazelnuts

Olive Oil

Salt

Black Pepper

Fresh Thyme

Balsamic Vinegar

Cut the sea bass fillets into small cubes and place them in a glass bowl.

Prepare the Fish

Pour the lime juice over the fish, ensuring all pieces are well-coated. Cover and refrigerate for about 30 minutes or until the fish turns opaque.

Marinate the Fish

While the fish is marinating, prepare the vegetables: dice the avocado, and finely chop the red onion, cilantro, and jalapeño (if using).

Prepare the Vegetables

Once the fish is ready, drain a little of the lime juice if it's too acidic, and gently fold in the avocado, butternut squash, red onion, cilantro, salt, and black pepper.

Combine the Ingredients

Taste and adjust seasoning if necessary. Serve chilled in individual bowls or on tortilla chips.

Fresh sea bass fillets

Lime juice

Avocado

Butternut squash (peeled and diced)

Red onion (finely chopped)

Cilantro (chopped)

Black pepper

Jalapeño (finely chopped, optional)

Boil the potatoes until tender. Drain and allow to cool slightly. Cut them into wedges.

Prepare the Potatoes

In a saucepan, combine shallots, white wine vinegar, and tarragon. Simmer until reduced by half. Let cool slightly, then whisk in egg yolks and gradually add melted butter. Season with salt and pepper.

Make the Béarnaise Sauce

Preheat the grill. Brush the steak with olive oil, and season with salt and pepper. Grill for 4-5 minutes on each side for medium-rare.

Grill the Steak

In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Add the potato wedges, season with salt and pepper, and toss to coat.

Finish the Potatoes

Unsalted butter

Shallots, finely chopped

White wine vinegar

Fresh tarragon, chopped

Egg yolks

Bring a large pot of salted water to a boil. Add the octopus and cook for about 30-40 minutes until tender. Remove from water and let cool slightly.

Prepare the Octopus

While the octopus is cooking, slice the fennel bulb thinly. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the fennel and sauté until softened, about 5-7 minutes. Season with salt and pepper, then set aside.

Prepare the Fennel

In a small bowl, combine the remaining olive oil, lemon juice, lemon zest, minced garlic, and a pinch of salt and pepper. Mix well.

Make the Citrus Condiment

Once the octopus is cool enough to handle, slice it into bite-sized pieces. In a large bowl, combine the octopus, sautéed fennel, wild rocket, and orange segments. Drizzle the citrus condiment over the top and toss gently to combine.

Combine and Serve

Octopus

Fennel bulb

Olive oil

Garlic cloves

Lemon zest

Lemon juice

Wild rocket (arugula)

Orange segments

Begin by trimming the artichokes. Remove the tough outer leaves, and cut off the top third of the artichoke. Cut the stem to about 1 inch in length. Place the trimmed artichokes in a bowl of water with lemon juice to prevent browning.

Prepare the Artichokes

Using a mandoline or a sharp knife, thinly slice the artichokes into rounds. Aim for slices about 1/8-inch thick.

Slice the Artichokes

On a serving platter, arrange the thinly sliced artichokes in a circular pattern. Scatter the fresh purslane leaves over the top.

Arrange the Purslane

Drizzle the truffle oil evenly over the artichokes and purslane. Season with salt and black pepper to taste.

Dress the Salad

Serve immediately as a fresh appetizer or side dish.

Brittany artichokes

Purslane

Truffle oil

Pound the veal cutlets to about 1/4 inch thickness using a meat mallet. Season both sides with salt and black pepper.

Prepare the Cutlets

Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for bread crumbs.

Breading Station

Dredge each veal cutlet in flour, shaking off the excess. Dip into the beaten eggs, then coat with bread crumbs, pressing gently to adhere.

Coat the Cutlets

In a large skillet, heat the butter and olive oil over medium-high heat. Once hot, add the breaded cutlets, cooking for 3-4 minutes on each side until golden brown and cooked through.

Cook the Cutlets

Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately with your choice of sides.

Drain and Serve

veal cutlets

all-purpose flour

eggs

bread crumbs

In a skillet over medium heat, add the chorizo sausage and cook until browned and crispy, about 5-7 minutes. Remove from the skillet and set aside, leaving the rendered fat in the pan.

Prepare the Chorizo

In the same skillet, add olive oil and heat. Season the cod filets with salt and black pepper. Place the filets in the skillet, cooking only one side for about 4-5 minutes until golden brown. Do not flip.

Cook the Cod

In a blender, combine the chickpeas, minced garlic, lemon juice, and a pinch of salt. Blend until smooth, adding water if necessary to reach a creamy consistency. You can also use an immersion blender for this step.

Prepare the Chickpea Espuma

On serving plates, spread a layer of chickpea espuma. Place the cod filet on top of the espuma, and garnish with the crispy chorizo and sliced pequillo peppers.

Assemble the Dish

Cod filet

Chorizo sausage

Chickpeas (canned or cooked)

Pequillo peppers (jarred or roasted)

Garlic, minced

Preheat the oven to 200°C (400°F). Peel and dice the celeriac into small cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.

Roast the Celeriac

In a bowl, combine the roasted celeriac, ricotta cheese, egg yolks, truffle oil, salt, and black pepper. Mix until smooth and well combined.

Make the Filling

Lay out a sheet of fresh pasta on a floured surface. Place spoonfuls of filling on one half of the pasta sheet, leaving space in between. Fold the other half over the filling and press down to seal. Cut out individual ravioli shapes.

Assemble the Ravioli

Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 4-5 minutes or until they float to the surface. Remove with a slotted spoon and drain.

Cook the Ravioli

Celeriac

Ricotta cheese

Fresh pasta sheets

Peel the Jerusalem artichokes and slice them thinly. In a saucepan, combine sugar and water over medium heat until the sugar dissolves. Add the sliced artichokes and simmer for about 15 minutes until they are tender and translucent. Remove from heat and let cool.

Candied Jerusalem Artichokes

Rinse the scallops under cold water and pat them dry with a paper towel. Season lightly with sea salt.

Prepare the Scallops

On a serving plate, arrange the scallops in a circular pattern. Drizzle truffle oil over the scallops. Place a few pieces of the candied Jerusalem artichokes around the scallops.

Shave fresh black truffle over the top and sprinkle microgreens around the plate for garnish. Serve immediately.

Corrèze Pan-seared Veal Liver

Grilled Veal Filet Mignon

Sea Bass Ceviche

Grilled Black Angus Sirloin Steak

Tender Octopus And Fennel

Thinly Sliced Brittany Artichokes

Viennese Veal Cutlet

Cod Filet Cooked On One Side

Celeriac And Truffle Ravioli

Raw Scallops From Erquy