For 6 people

You need:

1,2kg hake - 500g gambas - 1kg squid - 500g clams - 4 red peppers - 4 yellow peppers - 4 medium-sized onions - 3 cloves of garlic - 1 dl of olive oil - 3 ripe tomatoes - 800g potatoes - ½ bunch of coriander - ½ bunch of parsley - 1 finely chopped laurel leaf - 2 dl white wine - 1 generous soup spoon of mild chili pepper - Salt - -

Steps

Carefully wash and clean the fish, then cut into large cubes and season with salt.
Make a fish stock using the fish bones.
Slice the onions, cut the peppers into strips and chop the tomatoes into quarters.

Cover the bottom of the casserole dish with a little olive oil and prepare a first layer of onions, peppers, tomato and finely chopped garlic.
Continue alternating layers until all the ingredients have been used up, remembering to season each layer with olive oil, white wine, laurel, chili powder and salt. Add the fish stock.

Place the shellfish and fish on top, then simmer on a low heat with the lid on the casserole dish for 35-40 minutes, occasionally shaking the pan gently.

Serve the soup very hot, topped with chopped parsley and coriander, olive oil and garlic croutons.

For 4 people

Ingredients

1 kg (2.2 lbs) veal shoulder - 1 yellow onion piqué - 4 whole cloves - 1 bay leaf - 2 carrots, peeled and quartered crosswise - 3 cloves garlic, peeled - 1 bouquet garni (parsley and thyme sprigs, leek, green part only) - 35 g (1.25 oz) butter - 35 g (1.25 oz) flour - 150 g (5.5 oz) white mushrooms - 1 cup cold water - 50 g butter (1.75 oz) - 1 lemon, juiced - 20 cl (6.75 oz) single cream

Steps

Trim the veal shoulder and cut into large cubes (2-in/5-cm).

Prepare an onion piqué by peeling and halving the onion and attaching the bay leaf to the onion by pushing the whole cloves through the leaf.

Place the veal, onion piqué, carrots, garlic and bouquet garni in a large pot and cover completely with cold water, adding a pinch of salt. Cook covered over low heat for 3 hours. As the stew cooks, skim the impurities from the surface.

While the veal is stewing, prepare a roux by using equal parts butter and flour. In a small saucepan melt the butter and then add the flour. Cook for 2 minutes, stirring continually. Cool and refrigerate.

Remove the stems from the mushrooms and slice each into 6 to 8 pieces depending on their size. In a medium-sized pan, combine 1 cup of cold water, 50 grams/1.75 ounces of butter and the juice of half a lemon. Bring to a boil. Add the sliced mushrooms and simmer for 3 to 4 minutes. Drain, and set the mushrooms aside, reserving the cooking liquid; add the cooking liquid to the veal stew.

After 3 hours, check the veal to make sure it is done by pressing a piece between your fingers. The veal should be tender. Using a slotted spoon, transfer the veal from the stewing liquid to a bowl and set aside.

Set the pot of stewing liquid over high heat and boil until the liquid is reduce to 1.25 liters/42 ounces. Pass the reduced liquid through a fine mesh sieve to remove any impurities. Over medium-high heat, add the cream to the sieved liquid and thicken with the cold roux, stirring continuously, until the roux is combined, and a velvety consistency is achieved. (Adjust the consistency by adding more water if sauce appears to thick, or reducing the sauce further if it is too watery.) When desired consistency is reached, add the remaining lemon juice to the sauce, and season with salt and freshly ground pepper. Add the veal and mushrooms and cook until the meat is warmed through. Serve with rice pilaf.

Bon appétit!

For 4 people

Preparation: 40 minutes + 1 hour 30 minutes in the fridge - Cooking: 4 min for waffles

Waffle batter

500 g (17.5 oz) flour, sifted - 7 g (0.25 oz) baking powder - 10 g (0.5 oz) salt - 40 g (1.5 oz) caster/granulated sugar - 5 eggs - 80 cl (3.5 cups) semi-skimmed milk - 150 g (5.25 oz) butter, melted

Caramel sauce

200 g (7 oz) caster/granulated sugar - 25 cl (1 cup) single cream - 30 g (1 oz) salted butter - 1 t fine sea salt

Chocolate sauce

750 g (1.5 lbs) dark chocolate - 50 cl 2 cups + 2 oz) semi-skimmed milk - 50 cl (2 cups + 2 oz) single cream - 100 g (3.5 oz) caster/granulated sugar - 100 g (3.5 oz) cocoa

Chantilly

25 cl (1 cup) whipping cream, chilled - 10 g (0.5 oz) icing/powder sugar

Steps

Prepare the waffle batter: In a mixing bowl, combine the flour, baking powder, salt and sugar. In a separate bowl, beat the eggs well, and add to the dry ingredients. Gradually add the milk, mixing well. Stir in the melted butter. Refrigerate for 1½ hours.

Preheat the waffle iron and prepare the sauces.

Caramel sauce: In a saucepan, combine the sugar with 2 tablespoons water, and cook over medium heat until a light caramel forms; do not stir during this process to avoid re-crystallization of the sugar. Meanwhile, warm the cream over low heat. Remove the caramel from the heat and gradually stir in the warm cream. Return the saucepan to the heat and bring to a boil, stirring. Add the butter and fine sea salt, stirring to combine.

Chocolate sauce: Coarsely chop the chocolate, and place in a bowl. In a saucepan, combine the milk, cream, sugar and cocoa powder, and bring to a boil. Remove from the heat, and add the chocolate pieces, stirring until melted. Pour into a ramekin or other serving dish and keep warm.

Whipped cream: Whip the cold cream in a chilled bowl until it forms stiff peaks. Sprinkle in the icing/powder, whipping until firm. Do not over whip.

Cook the waffle batter in the waffle iron for 4 minutes.

Serve waffles topped with icing/powdered sugar, accompanied by small pots of whipped cream, caramel and chocolate sauce.

 

For 4 people

Preparation: 30 minutes - Cooking: 10 minutes

Caramel sauce

125 g (3.5 g) caster/granulated sugar - 100 g (3.5 oz) heavy cream - 80 g (2.75 oz) salted butter - 20 g (0.75 oz) fine sea salt

Soufflé

1 vanilla bean - 25 cl (1 cup) whole milk - 20 g (0.75 oz) butter - 60 g (2.2 oz) flour - 60 g (2.2 oz) caster/granulated sugar - 15 g (0.5 oz) flan powder or cornstarch - 4 egg yolks - 6 egg whites - 1 pinch salt

For molds

20 g (0.75 oz) softened butter - 30g (1 oz) caster/granulated sugar

Steps

For the caramel sauce: In a saucepan, combine the sugar with 2 tablespoons water, and cook over medium heat until a light caramel forms; do not stir during this process to avoid re-crystallization of the sugar. Meanwhile, warm the cream over low heat. Remove the caramel from the heat and gradually stir in the warm cream. Return the saucepan to the heat and bring to a boil, stirring. Add the butter and fine sea salt, stirring to combine.

To make the soufflé: Split the vanilla bean in half lengthwise, scrape out the seeds with the tip of a paring knife and add seeds and pod to a saucepan with the milk and the butter. Bring to a boil and remove from heat, cover and let steep for 5 minutes. In a mixing bowl, combine the flour with 40 g (1.5 oz) of the sugar and flan powder/corn starch. Remove the vanilla bean from the milk and gradually add the milk to the flour mixture, whisking constantly. When thoroughly combined and smooth, pour the mixture back into the saucepan and bring to a boil, whisking constantly. Pour into a clean bowl and let cool. When cool, incorporate the egg yolks, whisking briskly.

Preheat oven to 180 ° C (350°F). Butter the bottom and sides of 4 individual soufflé molds and sprinkle lightly with sugar.

In a mixing bowl, beat the egg whites with a pinch of salt until they begin to thicken. When they have doubled in volume, add the remaining sugar and continue beating until stiff peaks form. Using a whisk, stir a third of the whites into the soufflé batter. Using a spatula, gently fold the remaining whites into the batter. Divide the batter equally among the buttered soufflé molds, and bake in the oven for 10 minutes.

Serve the soufflés immediately, accompanied by a small pitcher of caramel sauce.

 

For 4 people

Preparation: 30 minutes - Cooking time: 8 minutes

Ingredients

520 g (1.25 lbs) garden peas, shelled - 12 new or spring onions - 50 g (1.75 oz) butter - 1 T castor/granulated sugar - 120 g (4.25 oz) bacon, diced - 40 cl (13.5 oz) olive oil + ½ T - 12 large lettuce leaves, hard center ribs removed - 20 cl (6.75 oz) poultry stock - 4 slices Bayonne ham - 4 pigeons, gutted and butterflied - 9 garlic cloves - 1 sprig thyme - 12 small lettuce leaves (from the heart) - 1 T Italian parsley, chopped - Salt and freshly ground pepper - 1 pinch Espelette pepper, ground

Steps

Blanch the peas in a saucepan of boiling, well-salted water. Rinse immediately under cold water and drain.

In a cast iron cocotte or casserole, sweat the onions in half the butter, the sugar and 1 tablespoon of water until transparent; do not brown. Remove and set aside.

Place the diced bacon in a saucepan filled with cold water and bring to boil; rinse under cold water and drain. Brown them in a skillet over high heat with half of the olive oil.

Butter the inside of the cocotte with the remaining butter, softened. Arrange the large lettuce leaves in the bottom of the cocotte, and top with the peas. Add a small quantity of poultry stock to the pan; cover and cook for 3 minutes over low heat. Add the onions and the diced bacon and cook covered for 2 minutes more.

In a skillet, cook the ham slices over low heat to obtain crisp “chips”.

Preheat the oven to 180°C (350°F). Season the pigeons with salt and pepper. In an ovenproof casserole, heat the remaining olive oil and brown the pigeons on all sides. Add the unpeeled garlic cloves and the thyme. Cover and cook in the oven for 8 minutes, until the pigeon flesh is just “rosé”, or medium rare.

To serve, separate the pigeon thighs from the breasts. Place the pigeon on the bed of peas, arranging the thighs in a “V”. Decorate with the small lettuce leaves and the ham “chips”. Spoon the hot poultry stock over the pigeon, sprinkle with parsley and a drizzle of olive oil. Season with salt, pepper and Espelette pepper.

For 4 people

Preparation: 15 minutes - Cooking: 10 minutes

Mayonnaise

1 egg yolk - 1 t mustard - 1 T sherry vinegar - 15 cl (5 oz) grape seed oil - Salt and freshly ground pepper

Eggs

8 eggs - 15 cl (5 oz) Sherry vinegar - 1 clove garlic - 1 shallot - 1 bunch parsley - Salt and freshly ground pepper

Steps

Prepare the mayonnaise: in a bowl, combine the egg yolk with the mustard and vinegar. Pour in the oil little by little, beating constantly with a whisk, beater or blender. Season with salt and pepper.

Prepare the eggs: Place the eggs in a pot of cold water with the vinegar. Bring to the boil and cook for 10 minutes. Transfer the eggs immediately to a bowl of ice water to cool. Shell the eggs and delicately cut them in half lengthwise. Remove the yolks, being careful not to damage the white. Mash the egg yolks with a fork.

Peel the garlic and shallot. Rinse the parsley and remove the stems. Chop the garlic, shallot and parsley together and add to the egg yolks. Add the mayonnaise and mix. Season with salt and pepper if necessary.

Fill each egg white half with the mixture and serve.

For 4 people

Preparation: 25 minutes - Cooking time: 6 minutes

Ingredients

20 fresh scallops - Coarse salt - 50 g (1.75 oz) lightly salted butter - Freshly ground black pepper - Breadcrumbs - Fine sea salt - Juice of 1 lemon - 2 T Italian parsley, finely chopped

Steps

Preheat oven to 180 °C (350°F). Remove the top shell from each scallop, and delicately remove the beard, the coral and the nerve (or ask your fishmonger to prepare them for you). Rinse quickly under cold water, pat dry with paper towels and place the scallops in their shells in a shallow baking pan lined with a thin layer of coarse salt. Add a little butter to each scallop shell and cook in the oven for about 6 minutes.

Remove from the oven and transfer the scallop shells to serving plates. Sprinkle each with freshly ground pepper, breadcrumbs and a little fine sea salt. Add 2 to 3 drops of lemon juice, sprinkle with parsley and serve immediately.

Serve with baby spinach leaves and sliced green apples.

For 4 people

Preparation: 35 minutes - Cooking: 10 minutes

Ingredients

40 g (1.5 oz) salted Sicilian capers - 1 shallot - ½ bunch flat-leaved parsley - 2 lemons - 1 t strong mustard - 20 cl (6.75 oz) rapeseed oil - 2 T Sherry vinegar - 1 t aged wine vinegar - 200 g (7 oz) baby spinach leaves - 4 slices sandwich bread - 2 eggs - 4 boneless, skinless sea bass steaks (about 150 g / 5 oz each) - 100 g (3.5 oz) butter - 80 g (2.75 oz) gherkins, diced - 10 cl (3/8 cup) poultry stock * - 50 g (1.75 oz) flaked almonds, toasted - Fleur de sel de Guérande - Salt and freshly ground pepper

Steps

Soak the capers in a bowl of cold water for 3 hours to remove the salt; drain. Peel and finely chop the shallots. Rinse and chop the parsley. Peel the lemons, removing all of the white pith. Cut into segments, and then into small cubes.

Prepare the vinaigrette: In a small bowl, whisk the mustard with half of the rapeseed oil and the two vinegars; season with salt and pepper.

Rinse and stem the spinach leaves.

Remove the crust from the bread and cut into 5 mm (2-in) cubes, and place in a shallow dish.

Beat the eggs in a bowl; season with salt and pepper.

Season the sea bass with salt and pepper. Dip one side of each bass steak in the beaten egg mixture, and then dip in the bread cubes. Press down with a wooden spatula so that the bread cubes stick to the flesh.

Place the bass steaks, breaded-side down, in a skillet with the remaining rapeseed oil, and cook over low heat, until lightly browned, about 4 to 5 minutes. Turn the steaks and cook for 2 minutes. Remove the fish from the skillet and keep warm.

In the same skillet, melt the butter and add the drained capers, the diced gherkins, and the lemon cubes. Remove from the heat; add the poultry stock and chopped parsley.

Toss the spinach leaves with the chopped shallot and vinaigrette. Divide the spinach among the serving plates, and place a sea bass steak on top of each. Sprinkle with the flaked almonds and drizzle with caper sauce. Season with sea salt and one turn of the pepper mill.

*To remove the salt from the capers more quickly, change the water frequently.

*Powdered poultry stock may be substituted.

For 4 people

Preparation: 45 minutes - Cooking time: 30 minutes

Ingredients

8 garlic cloves - 40 cl (13.5 oz) olive oil, divided + 0.5 T - 300 g (10.5 oz) carrots - 20 cl (6.75 oz) white stock* - 20 potatoes, preferably grenailles variety - 4 boneless cod steaks (140 g/ 5oz each) - 4 sprigs of thyme - 6 sprigs parsley - 1 t Espelette pepper, ground - 20 g (0.75 oz) butter, divided - 50 cl (17 oz) poultry juices * - 20 cl (6.75 oz) balsamic vinegar - Handful of coarse salt - Fleur de sel - Salt

Steps

Place the garlic cloves, unpeeled, in a saucepan with 25 cl (8.5 oz) olive oil and simmer over low heat for 15-20 minutes. Remove peels and keep warm.

Peel and rinse the carrots and cut into rounds. Place the carrot rounds and 3 tablespoons of olive oil in a cast iron casserole or cocotte and sauté over medium heat. Add the white stock and cook gently, without overcooking. (The carrots should be slightly firm.)

Scrape and wash the potatoes. Place them in a saucepan of cold salted water, bring to a boil and cook for about 15 minutes. Rinse under cold water and drain.

Wash the thyme; wash and stem the parsley.

Season each cod steak with salt and a pinch of Espelette pepper. In a skillet, heat a little olive oil over high heat and add the cod steaks, skin-side down and sear. When browned, turn the cod, add a knob of butter and finish cooking, basting continuously, for 6 to 7 minutes. Remove from the skillet and keep warm.

In a saucepan, reduce the poultry juices by half.

Add the potatoes to the skillet with the remaining olive oil and brown over low heat, turning occasionally. Once well browned, add a knob of butter, the carrots and balsamic vinegar and let reduce by half. Add the reduced poultry juices, and combine well.

Serve the cod with the vegetables, spooning the sauce on top. Decorate with the caramelized garlic cloves, parsley leaves and thyme sprigs. Add a drizzle of olive oil, a pinch of fleur de sel and ground Espelette pepper.

For 4 people

Preparation: 20 minutes - Cooking time: 3 hours -

Ingredients

1 onion - 1 shallot - 1 celery root - 2 leek whites - 8 carrots - 4 medium turnips - 4 potatoes - 1 T olive oil - 2 beef cheeks trimmed of nerves and fat (by your butcher) - 30 cl (1.25 cups) white stock * - Peppercorns - Fleur de sel - ¼ bunch of chives, chopped -

Steps

Peel and slice the onion and shallot. Peel and rinse the vegetables. Cut the leek whites in half, and season the beef cheeks lightly with fleur de sel.

In a large sauté pan, heat the oil and butter. Sauté the beef cheeks on all sides. Remove and set aside on a plate. In the same pan, sweat the onion and shallot with the peppercorns, without browning. Skim off the excess fat from the pan. Warm the white stock and add it to the saucepan. Add the beef cheeks and the remaining vegetables. Cover and cook over low heat for 3 hours. Before serving, cut the vegetables in pieces and slice the beef cheeks.

Serve hot sprinkled with chives.

For 4 people

Preparation: 45 minutes - Cooking time: 3 hours

Ingredients

2 carrots - 1 celery rib - 4 onions - 10 cl (0.3 cup) peanut oil - 4 shanks of suckling pig, about 250 g (9 oz each) - 80 cl (3.3 cups) white wine - 1 liter (1 qt.) veal stock* - 1 bouquet garni - 6 garlic cloves - 2 T goose fat - 1 sprig thyme - 1 bay leaf - 5 juniper berries - 50 cl (2.15 cups) white chicken stock * - 1 long white turnip (may substitute parsnip) - 300 g (10.5 oz) acacia honey - 5 cardamom seeds - 5 star anise seeds - I clove - 1 cl (2 tsp) Sherry vinegar - Fleur de sel de Guérande - Salt and freshly ground pepper -

Steps

Preheat oven to 180 ° C (th. 6). Peel the carrots and 2 onions, and cut them, along with the celery rib, into large cubes. Heat a little oil in a cast iron cocotte or other ovenproof casserole, and add the pork shanks and brown on all sides. Add the carrots, celery and onion, and brown for a few seconds. Add 30 cl (1.25 cups) of the white wine, the veal stock, the bouquet garni and 3 cloves garlic, peeled. Cover and cook in the oven for about 3 hours.

Peel and chop the remaining onions. Melt 1 tablespoon of the goose fat in a cast iron cocotte; add the chopped onions and sweat without browning. Add the remaining white wine, the remaining garlic cloves peeled and crushed, thyme, bay leaves and 3 juniper berries. Cook over low heat about 20 minutes until the liquid has reduced by half. Add the poultry stock and continue cooking for 20 minutes. Strain the juices through a fine mesh sieve.

Peel the long white turnip (or parsnip) and cut into 5 cm (2-inch) lengths, then into thin strips the size of Tagliatelle pasta**. Melt the remaining goose fat. In a saucepan add the turnips and braise for 10 minutes without browning. Incorporate the strained juices, cover and cook for 5 to 10 minutes.

In a small saucepan, combine the honey and spices and cook over low heat to obtain a very light caramel. Remove from the heat and add the Sherry vinegar.

Remove the shanks from the oven. Strain the juices with a fine mesh sieve and adjust the seasoning. Return the shanks to the cocotte, add a third of their juices and the caramel. Return the pan to the oven and cook, uncovered, for 10 minutes, basting frequently.

Arrange the turnip “sauerkraut” and shanks on a serving dish. Serve the sauce separately.

*Powdered stocks may be substituted.

** To make thinner strips of the turnips/parsnips, use a vegetable peeler and adjust the cooking time accordingly.

For 4 people

Preparation: 20 minutes - Cooking: 30 minutes -

Ingredients

1 kg (2.2 lbs) pumpkin - 1 onion - 25 g (1 oz) butter - 75 cl (3.25 cups) poultry stock - 50 cl (2.1 cups) whole cream - Salt and freshly ground pepper - 2 slices white sandwich bread, crusts removed - 1 T oil - 100 g (3.5 oz) ravioles de Romans* - 100 g (3.5 oz) cooked, shelled chestnuts - - - - - -

Steps

Prepare the soup: Peel the pumpkin, and cut the flesh into cubes. Peel and chop the onion. In a stockpot, sauté the onion with the butter until transparent. Add the pumpkin, poultry stock and cream. Season with salt and pepper, cover and cook over low heat for 25-30. Transfer to a food processor or blender and mix until smooth. Strain through a fine-mesh sieve to obtain a creamy texture. Keep warm.

Prepare the croutons: Cut the bread into small cubes. Brown them in a skillet with oil; drain on paper towels.

In a saucepan of salted boiling water, cook the ravioles for 1 minute. Drain.

To serve, ladle the soup into a soup terrine, or individual bowls and crumble the chestnuts over the top. Garnish each serving with the ravioles and browned croutons.

* Ravioles de Romans are delicate, mini-ravioli squares filled with cheese and herbs. If they are not available, they can be replaced with scallops, sautéed and cut into small dice.

For 4 people

Preparation: 15 minutes - Cooking: 10 minutes

Caesar Dressing

1 clove garlic - 35 g (1.25 oz) grated Parmesan cheese - 25 cl (8.3 oz) cream - 5 cl (1.7 oz) aged wine vinegar - 5 cl (1.7 oz) olive oil - Salt and freshly ground pepper

Salad

3 small heads romaine lettuce - 4 eggs - 200 g (7 oz) bread (4 slices) - 10 cl (3.3 oz) peanut oil or sunflower - 40 g (1.4 oz) Parmesan - 1 bunch chervil - 12 anchovy fillets - Olive oil - 1 pinch of Espelette pepper

Steps

Wash and drain the salad. Chop the leaves into even widths and drain them on a paper towel.

Cook the eggs in boiling water for 10 minutes.

Caesar dressing: in a bowl, peel the garlic and remove the green germ, and finely chop. Add the grated Parmesan cheese and the cream and mix with a whisk. Add the vinegar and oil and salt and pepper to taste.

Cut the bread slices into small cubes. Brown them in a pan with the peanut oil for several minutes, stirring regularly. Drain them on paper towels.

Using a peeler, shave thin slices of the Parmesan. Peel the eggs and cut into quarters. Wash the chervil and remove the leaves from the stems.

In a bowl, mix the salad with the dressing. Add the quartered eggs, anchovies, Parmesan shavings, chervil and croutons. Drizzle with olive oil and add a pinch of Espelette pepper. Serve.

For 4 people

Preparation: 20 minutes - Cooking time: 15 minutes

Vinaigrette

2 teaspoons Dijon mustard - 3 cl (2 tbsp) Sherry vinegar - 15 cl (5 oz) peanut oil - Salt and freshly ground pepper

Ingredients

2 globe artichokes - 5 cl (1.75 oz) olive oil, divided - 1 l (1 qt) white stock * - 6 violet or poivrade artichokes - 4 handfuls arugula - 100 g (3.5 oz) shallots - 1 bunch flat-leafed parsley - 1 bunch chervil - 200 g (7 oz) white mushrooms

© Clay Mc Lachlan

Steps

Prepare the vinaigrette: In a bowl, combine the mustard, Sherry vinegar, and peanut oil, and season with salt and pepper.

Rinse the globe artichoke, remove the exterior leaves and the hairy inner chokes and quarter the artichoke bottoms. In a saucepan, sauté the artichoke bottoms in a little olive oil; season with salt and pepper and add half of the stock. Cover and cook over low heat until the liquid reduces by half, remove from the heat.

While the mixture cools, rinse the poivrade artichokes; remove the outer leaves and cut each in half lengthwise. Sauté them in a little olive oil, without browning, season with salt and pepper, and add the remaining stock. Cover and cook over low heat until just tender. Remove from the heat and spoon the cooking juices over the artichokes. Let cool.

Rinse the arugula and spin-dry. Mince the shallot. Rinse and finely chop the herbs. Clean the mushrooms and thinly slice.

Divide the arugula among the plates and add the artichokes. Sprinkle with the mushrooms, shallots and chopped herbs. Drizzle with the vinaigrette and serve.

* Dehydrated stock may be substituted for fresh stock.

For 6 people

Preparation: 5 minutes - Cooking time: 5 minutes

Ingredients

50 g (1.75 oz or 3.5 tbsp) butter - 2 kg (4.4 lbs) cherries - 50 g (1.75 oz or 2/5 cup) powdered sugar - A small handful mint leaves - 5 cl (1.7 oz or 3.5 tbsp) violet liqueur

Steps

Wash and stem the cherries, but do not remove the pits. Melt the butter in a hot pan and add the cherries. Sprinkle with powdered sugar and let simmer over low heat for 5 minutes.

While the cherries are cooking, finely chop the mint leaves. After 5 minutes, remove the cherries from the pan and set aside. Deglaze the pan with the violet liqueur. Mix the violet glaze with the cooked cherries and pour into a large serving dish or individual serving dishes. Sprinkle with chopped mint leaves and serve with a scoop of ice cream of your choice.

Chef’s note: For a different flavour, try using another alcohol to deglaze the pan, for example: Kirsch or rum. Instead of chopped mint leaves, vary the topping by sprinkling broken meringue, crumbled Amaretto or pistachio biscuits, or crushed sugar-coated Montauban almonds over the cherries.

For 4 people

Preparation: 30 minutes - Cooking time: 5 minutes

For the crème anglaise

15 cl (5.5 oz) whole milk - 1 vanilla pod - 2 egg yolks - 25 g (1 oz) caster/fine granulated sugar

For the snow eggs

Butter and sugar for the moulds - 8 egg whites - 1 pinch salt - 20 g (.75 oz or 1.5 tbsp) caster/fine granulated sugar - Red currants

© Clay Mc Lachlan

Steps

Prepare the crème anglaise: Place the milk in a saucepan. Split the vanilla pod in half lengthwise and scraped the seeds from the centre with the tip of a knife and add to the milk, along with the pod. Bring to a boil, remove from heat, cover and set aside to steep.

Place the egg yolks in a mixing bowl, add the sugar and whisk quickly until the mixture thickens and turns light lemon yellow. Remove the vanilla pod from the milk and slowly pour over the yolk-sugar mixture, whisking constantly with a wire whisk. Continue until the milk has been thoroughly blended with the sugar and egg mixture. Pour the mixture back into the saucepan and cook over low heat, stirring gently with a small rubber spatula. Do not let the mixture get too hot or boil, as it can curdle. Keep stirring until the mixture is thick enough to coat the back of a metal spoon, then immediately remove it from the heat. Pour the cream into a very cold glass bowl and set it in the refrigerator until it is entirely chilled.

Prepare the snow eggs: Preheat oven to 150 °C (300 °F or th. 5). Butter 4 ramekins and sprinkle with sugar.

Beat the egg whites with a pinch of salt, adding the sugar little by little, and beat until stiff. When firm, ladle the whites equally into the ramekin. Place the ramekins in the hot oven and cook for 5 minutes. Remove and let cool on a rack, then un-mould into 4 shallow serving bowls.

Spoon the crème anglaise around each serving and decorate with currants.

Chef’s note: You can make the crème anglaise a day ahead and pull it from the refrigerator when you’re ready to use it. Or the crème anglaise may be replaced with a chilled strawberry “soup”.

For 4 people

Preparation: 15 minutes - Cooking time: 20 minutes

Ingredients

7 Pink Lady apples - 45 g (1.5 oz or 3.25 tbsp) butter - 1 roll puff pastry - 35 g (1.25 oz or 3 tbsp) castor/fine granulated sugar

Steps

Preheat oven to 180 °C (355 °F or th. 6). Roll out the puff pastry dough and place it in a round or oblong tart pan. Using a fork, prick the bottom and sides of the pastry to prevent from puffing up during cooking. Place in the preheated oven and cook for 10 minutes.

Meanwhile, peel the apples, cut in half, remove the cores and seeds, and slice very thinly.

Arrange the apple slices on the prebaked pastry shell, overlapping and fanning them out evenly. Sprinkle with half of the sugar and dot with butter.

Place in the oven and bake for 20 minutes. Midways through baking, sprinkle with the remaining sugar, and turn the tart from time to time so that it caramelizes evenly. Cool before serving.

Chef’s note: Serve this apple tart with a scoop of vanilla ice cream. The puff pastry maybe substituted with a pâte sablée, short crust pastry dough.

For 6 people

Preparation: 10 minutes (the night before) - Cooking time: 35 minutes

Ingredients

3 brioche rolls from the baker - 4 egg yolks - 100 g (3.5 oz) caster/granulated sugar - 1 packet of vanilla sugar (or 1 vanilla pod) - 20 cl (6.75 oz) heavy cream - 30 cl (10 oz) milk - Butter

Salted butter caramel sauce

300 g (10.5 oz) caster/granulated sugar - 45 g (1.6 oz) salted butter - 30 cl (10 oz) heavy cream - 1 pinch sea salt

Steps

The night before:

Remove the crust from the brioche, (it is fine to leave a little crust), and cut into cubes.

In a medium bowl, beat the yolks with sugar until the mixture whitens. Add the vanilla sugar or the seeds scraped from the vanilla pod. Stir in the cream and milk, mix well, and then add the brioche cubes, making sure to cover completely with the yolk-cream mixture. Cover the bowl with plastic wrap and let rest in the refrigerator overnight.

The following day:

Preheat oven to 160 °C (320 °F or th. 5-6).

Butter and sugar a deep baking dish. Pour the egg-cream soaked brioche into the dish and bake for 35 minutes.

While the brioche mixture is cooking prepare the salted-butter caramel sauce. Heat the caster/granulated sugar in a heavy saucepan over medium heat, stirring constantly with a wooden spoon. Cook until the sugar clumps melt into an amber-coloured liquid. Be careful not to burn. When the sugar is melted, immediately add the salted butter. Allow the butter to completely melt, and then slowly add the cream while stirring gently over low heat. Remove from the heat and stir in 1 pinch sea salt.

Slice the brioche cake and serve topped with caramel sauce, either hot or cold.

For 6 people

Preparation: 40 minutes - Utensils: 1 rectangular or round pastry cutter

Ingredients

15 cl (3 tsp) olive oil - 10 g (2 tsp) curry powder - 10 large tomatoes with firm flesh - 1 Granny Smith apple - 3 hearts sucrine (sugar lettuce/buttery, sweet variety of Romaine lettuce) - 25 cl (1 cup) mayonnaise (1 egg, 1 tbsp mustard, 25 cl (1 cup) oil, vinegar, salt and pepper) - 250 g (8.8 oz) crabmeat - 2 medium-ripe avocados - ½ lemon, juiced - Sea salt and freshly ground pepper - Ground Espelette pepper (or if unavailable, hot paprika) - Balsamic vinegar, reduced - 1-bunch chives - 1-bunch Italian parsley

© jean-daniel sudres/voyage-gourmand.com

Steps

Infuse the olive oil with curry the evening before making the millefeuille.

The next day, score, blanch and peel the tomatoes and scoop out the seeds. Reserving the peels. Slice the tomatoes into rounds or strips depending on whether you have chosen a round or rectangular cutter. Peel and finely dice the apple. Cut the tomato peels into small dices and shred the sucrines/sugar lettuce hearts.

Prepare the mayonnaise by mixing all the ingredients in a blender or by using a hand-blender. (If you prefer a lighter mayonnaise, add a whole egg.)

In a round metal bowl crumble the crabmeat with a fork. Add the diced apple, diced tomato peels, the shredded sugar lettuce, and the mayonnaise. Mix together.

Peel the avocados and remove the pit. Puree the flesh in a food processor while adding the lemon juice and 2 tablespoons of curry oil. Add salt and pepper and a pinch of the Espelette pepper. Set aside.

To build the millefeuille use a rectangular (or round) pastry cutter. Alternate layers of sliced tomato with mayonnaise-crab layers and finish with a layer of tomatoes. Cover and refrigerate for 1 hour. Turn out the millefeuille by gently pushing it through the cookie cutter. Place it on a plate with a dollop of avocado mousse. Decorate the plate with reduce balsamic vinegar, curry oil and chives. Serve immediately.

Chef’s note: If you cannot find fresh crab, use canned crab legs and pincers, taking care to rinse them well before using. You can replace the curry seasoning with sweet almond oil and seasonally fresh almonds.

For 6 people

Preparation: 45 minutes - Cooking: 30 minutes

Ingredients

150 g (5.3 oz) spiced bread (pain d’épices), sliced - 1 duck liver/foie gras approximately 500 g (1 lb) - Salt and freshly ground pepper - 1 plate of flour - 3 eggs, beaten - 100 g (3.5 oz or 7 tbsp) butter - 10 cl (1/5 cup) Sherry vinegar - 10 cl (1/5 cup) Port - 10 cl (1/5 cup) red wine - 15 cl (1/3 cup) veal stock (prepared from dehydrated cubes) - 200 g (7 oz) Chasselas grapes - Sea salt

© jean-daniel sudres/voyage-gourmand.com

Steps

Place the sliced spiced bread on a baking sheet in an oven heated to 80 °C (th. 3). After 10 to 15 minutes, when they are slightly browned, set them aside to cool and harden. When they are dry and hard, place them in a food processor and pulse to make crumbs.

Carefully devein the foie gras, removing all the tendons, veins and other internal parts. Shape it into a round brick shape working carefully to leave the thin outer skin in tact. Salt and pepper it, and fry it over high heat in an oven-safe casserole, turning it to brown on all sides

Preheat the oven to 200 °C (390 °F or th. 6-7) and bake the foie gras in the casserole for 15 minutes, basting regularly with the rendered fat.

Remove from the casserole using a slotted spoon and let the foie gras drain on a rack.

Once drained, coat all sides of the foie gras completely by dredging it in flour and then dipping it in the beaten eggs, salt and pepper and finally, the spiced-bread breadcrumbs.

In a high-sided pan, melt 50 g (1.75 oz or 3.5 tbsp) butter over low-heat and cook the breaded foie gras for a few minutes. Remove from the pan and let rest.

Pour the fat rendered from cooking the breaded foie gras into the casserole dish and set aside. Add the Sherry vinegar to the cooking pan and deglaze. Add the Port and reduce sauce until slightly thickened. Add the red wine and continue to reduce.

Finish the sauce by whisking in the veal stock and 20 g (.7 oz or 1.4 tbsp) butter.

Butter another pan and over low-heat, heat the Chasselas grapes gently, preventing them from bursting.

To serve, place the foie gras in a deep oval dish surrounded by grapes and sauce and sprinkled with sea salt.

For 6 people

Preparation: 1 hour - Cooking time: 1½ hours

Macaire potatoes

1 kg (2.2 lbs) firm potatoes - 3 eggs - 100 g (3.5 oz) butter - Fresh nutmeg, grated - 1 pinch salt

Port truffle sauce

1 litre (1 qt) veal stock - 25 cl (1 cup) sherry vinegar - 50 cl (2 1/8 cup) port - Truffles, chopped - 50 g (1.8 oz) butter

Pig's trotters with truffles

80 g (2.8 oz) shallots, chopped - 50 g (1.8 oz) butter - 100 g (3.5 oz) sausage meat - 15 g (.5 oz) mustard - 40 g (1.5 oz) parsley, chopped - 300 g (10.5 oz) cooked pig's feet - 25 g (1 oz) capers - 25 g (1 oz) gherkins - 40 g (1.5 oz) flour - 1 egg, beaten - 1 small box truffle strips or truffles, chopped - Peanut oil -

© jean-daniel sudres/voyage-gourmand.com

Steps

For the macaire: Preheat the oven to 160 °C (325 °F or th. 5-6) and bake the potatoes for 1 hour in their skin. Remove from oven and when they are cool enough to handle, use a spoon to scrape the flesh from the skins. Place the potatoes in a bowl and using a fork mash coarsely with 2 eggs, 1 egg yolk and the butter. Add 1 pinch of salt and grated nutmeg. Spread the potato puree in round or rectangular pastry cutters filled to a height of about 2-3 cm (1 in). Place the filled pastry cutters in a large deep dish lined with plastic wrap. Fold the plastic wrap over the top of the cookie cutters and weight the pan with something heavy (milk cartons, for example), and keep cool.

For the Port truffle sauce: Prepare 1 litre of veal stock with dehydrated bouillon. Heat the Sherry vinegar and reduce until it is a syrupy consistency. Add the port wine and continue to reduce. Moisten with the veal stock and continue to reduce. Add the chopped truffles and adjust the seasoning. Mix in the butter just before serving.

For the truffle meatballs: Cook the chopped shallots in the butter. Remove from the pan and quickly heat the pig’s trotters. Finely chop them, and while still hot, mix them with the sausage, shallots, mustard, chopped parsley, and finely diced capers and pickles. Form 15-20 g (.5-.75 oz) meatballs (roughly the size of a pigeon’s egg or a beautiful truffle). Roll them in flour, dip them in the beaten egg, and then roll them in the chopped truffles. Deep-fry them for a few seconds in 3-inches of very hot peanut oil. Drain them using a slotted spoon.

Just before serving, turn out the macaires from the cookie cutters. Heat and brown them on both sides in a dry pan. Top with 3 hot truffle pig’s feet meatballs, drizzled with the truffle port sauce and serve.

For 4 people

Preparation: 30 min + 3 h infusion - Cooking: 1 hour

Ingredients

50 cl (2 1/8 cups) milk - 1 vanilla pod - 180 g (6.4 oz) caster/fine granulated sugar divided? - 2 eggs + 4 egg yokes - 30 g (1 oz) vanilla sugar

© Clay Mc Lachlan

Steps

In a saucepan, bring the milk to a boil. Split the vanilla pod in half lengthwise and scrape the seeds from the centre with the tip of a small knife and add to the milk, along with the pod. Remove from the heat, cover and set aside for 3 hours.

In a separate saucepan, melt half of caster sugar with 1 tablespoon of water and cook until a brown caramel forms. Pour the caramel immediately into the bottom of a rectangular terrine or into individual moulds.

Preheat oven to 200 °C (400 °F or th. 6-7). Bring the vanilla-infused milk to a boil. Meanwhile, place the whole eggs and yolks in a bowl, add the remaining caster/granulated sugar and vanilla sugar, and whisk rapidly until the mixture thickens and turns lemon yellow.

Remove the vanilla pod from the milk and pour over the yolk-sugar mixture, whisking constantly. Pour the mixture into the caramel-lined terrine or individual moulds.

Reduce the oven temperature to 100 °C (225 °F). Place the terrine or moulds in a water bath and cook in the oven for 1 hour. To make sure they are cooked, insert the blade of a knife in the centre of the cream; if it comes out clean, the cream is cooked.

Remove the terrine or moulds from the water bath and let cool completely before serving.

For 6 people

"It is the season of suckling lambs and flowering thyme. Enjoy this iconic and very tasty dish."

Ingredients

800 g (1.75 lbs) onions - 6 tbsp peanut oil - 2 cloves garlic, chopped - Fresh thyme, de-stemmed - 2 tbsp parsley, chopped - 1 litre chicken stock - 12 rack of lamb cutlets (about 100 g or 3.5 oz each) - 24 medium-sized potatoes - 200 g (7 oz) goose fat - Salt - Pepper - 1 tbsp butter

© jean-daniel SUDRES / voyage-gourmand.com

Steps

Preheat oven to 160 °C (325 °F or th. 5-6.)

In a large pot, sweat the onions in the oil with the garlic, and then gently cook over a low heat for 10 minutes until they become transparent. Add the chopped thyme and parsley.

Prepare 1 litre of chicken stock.

Salt and pepper the lamb cutlets. In an oiled pan, quickly brown the outside of both sides of each cutlet without cooking the inside.

Peel the potatoes and cut into thin slices about 2-3 mm (1/8 inch) thick. Do not rinse the potatoes, but pat them dry before cooking. Sauté them in goose fat, but do not brown. Drain the fat from the potatoes and gently mix them with the onion compote. Salt and pepper to taste.

Spoon half of the potato-onion mixture into the bottom of a square baking dish. Place the browned cutlets on top, and cover them with a second layer of the potato-onion mixture. Pour the prepared chicken stock over the potatoes and cutlets to moisten. Cover the dish with buttered parchment paper and cook for 1½ hours.

Serve in the baking dish.

Chef’s Note: To keep the potatoes from sticking to one another, sauté them in small batches, spreading them evenly in the skillet.

For 6 people

Preparation: 1 hour - Cooking time: 45 minutes

Ingredients

12 eggs - 120 g (4.2 oz) butter, divided, at room temperature - 240 g (8.5 oz) breadcrumbs, divided - 4 slices of bread, crusts removed - 15 g (.5 oz) truffles, minced - 30 cl (10 oz) olive oil vinaigrette made with aged-wine vinegar - Salt and freshly ground pepper

© jean-daniel SUDRES / voyage-gourmand.com

Steps

Fill a 1.5 litre (≈1.5 quart) saucepan with water and bring to a boil. Plunge the eggs 3 at a time into the boiling water and cook for 5½ minutes. Remove the eggs and immediately place them in ice water to stop the cooking. Repeat this step with the remaining eggs. When all the eggs are cooked, carefully peel them and set aside.

Melt 40 g (1.4 oz) of butter in a skillet. Add 2 eggs at a time, rolling them gently in the butter to warm. Lower the heat and add 40 g (1.4 oz) of breadcrumbs and combine with the butter. Roll the eggs in the mixture making sure the breading adheres to all sides of each egg. Repeat this step with the remaining eggs, breadcrumbs and butter until all the eggs are coated with the breadcrumb mixture.

Meanwhile in a small bowl, using a fork, combine the remaining butter, minced truffles, salt and pepper. Set aside in a cool place.

Toast the bread and cut each slice into several pieces. Butter each piece with a generous amount of truffle butter.

To serve, gently place 2 eggs on each plate encircled by the olive oil and aged wine vinegar vinaigrette. Place 2 pieces of buttered toast and a mound of mixed green salad, seasoned to your taste, on each plate.

Chef’s note: Do not cook all the eggs at the same time, but rather 3-4 at a time. Depending on your taste, you may wish to increase the amount of truffles used for the butter. If fresh truffles are not available, canned, peeled truffles may be substituted. If this professional breading technique seems too complicated, you can roll the eggs sequentially in flour, a beaten egg, salt and pepper and breadcrumbs. Cook them for several seconds in a small frying pan coated with 50 ml (1.7 oz) of oil.

For 6 people

Preparation: 40 minutes - Cooking: 12 minutes + 3 hrs, 20 min cooling

For the crust

40 g (1.4 oz) butter - 15 g (1 tsp) caster/fine granulated sugar - 15 g (1 tsp) ground almonds - 1 egg - 50 g (1.75 oz) flour - 1 tsp cocoa powder

For the ganache

250 g (8.75 oz) dark chocolate - 125 g (4.25 oz) milk chocolate - 3 egg yolks - 25 cl (1 cup) semi-skimmed milk - 25 cl (1 cup) single/heavy cream - 80 g (2.75 oz) caster/fine granulated sugar

For the chocolate glaze

50 g (1.75 oz) cream - 35 g (1.25 oz) cocoa powder - 110 g (4 oz) caster/fine granulated sugar - 6 cl (1/4 cup) water - 2 gelatin leaves*

© Clay Mc Lachlan

Steps

Prepare the dough: Cream the butter and sugar with an electric mixer set on low. Add the ground almonds, egg, flour and cocoa. Combine thoroughly and form dough into a ball. Cover and refrigerate for about 30 minutes.

Preheat the oven to 180 °C (355 °F or th. 6). Roll out the dough to a thickness of about 3 mm (1/8 in), place in a tart pan and cook in the preheated oven for 12 minutes.

Prepare the chocolate ganache: Coarsely chop the two chocolates and place in a bowl. Combine the milk and cream in a saucepan and bring to a boil. Meanwhile, combine the egg yolks and sugar in a bowl and whisk rapidly until the mixture thickens and turns light yellow. Pour the hot milk-cream mixture over the egg yolks, stirring. Pour the mixture back into the saucepan and cook for several minutes, stirring constantly, until thickened enough to coat the back of a spoon. Pour the mixture over the chopped chocolate, stirring until melted. Pour this ganache into the tart shell, spreading it evenly. Refrigerate for 3 hours.

Prepare the chocolate glaze: In a saucepan, combine the cream, cocoa and sugar with 6 cl (1/4 cup) water. Bring to a boil stirring with a wooden spoon. Soften the gelatin leaves in a bowl of cold water. Squeeze out the water from the gelatin and add them to cream-cocoa mixture. Combine, stirring gently to avoid air bubbles from forming.

Remove the tart from the refrigerator and pour the glaze evenly over the top. Refrigerate for 20 minutes.

Chef’s note: To prevent the pastry shell from puffing up during the cooking, line it with parchment paper and fill it with dried beans or lentils before cooking.

*Powdered gelatin may be substituted. Use 2.5 g (.1 oz) of gelatin for each gelatin leaf and stir directly into the warm liquid without softening in cold water.

For 4 people

Preparation: 40 minutes - Cooking time: 30 minutes

For the stuffed potatoes

12 potatoes, preferably Charlotte variety - 2 kg (4.4 lbs) duck fat - 20 g (.5 oz) shallots, finely diced - 20 g (.5 oz) onions, finely diced - Olive oil - 30 g (1 oz) gherkins, chopped - 30 g (1 oz) capers - 10 sprigs flat-leafed parsley, chopped - 1 tbsp mustard - 1 pinch Espelette pepper - 1 tsp salt - 400 g (14 oz) cooked pig’s feet - 30 cl (10 oz) chicken stock * - 50 g (1.75 oz) butter -

For the vinaigrette and salad

1 tsp Sherry vinegar - 1 tsp old wine vinegar - 7 cl (1/3 cup) olive oil - 1 pinch Espelette pepper - 1 tsp salt - - 100 g (3.5 oz) curly endive - 150 g (5 oz) mixed mesclun greens

Steps

Preheat the oven to 160 °C (320 °F or th.5-6). Peel the potatoes and trim into neat ovals. Scoop out the centre using a large melon baller.

Melt the duck fat in a cast iron casserole or cocotte, add the potatoes and simmer gently over medium heat for 25 minutes. Remove from the fat and drain.

Peel and finely dice the shallots and onions; sweat them over low heat in a skillet with a small amount of olive oil for a few minutes. Add the gherkins, capers and parsley (reserving a little of the parsley for the garnish), to the skillet. Add the mustard, Espelette pepper and salt. Coarsely chop the pig’s feet. Add to the skillet and combine well.

Stuff the potatoes with this mixture. Place the stuffed potatoes in a roasting pan, and add the chicken stock and butter. Place in the oven and cook for 30 minutes.

Combine all of the ingredients for the vinaigrette. Rinse the salad greens.

Present the potatoes in individual cast iron “cocottes” (or on plates) accompanied by the salad seasoned with vinaigrette. Sprinkle the potatoes with the remaining chopped parsley.

*You can use dehydrated bouillon cubes.

For 6 people

Preparation: 5 minutes - Cooking time: 15 minutes -

Ingredients

2 rib steaks (600-800 g or 22-28 oz each) - Fine salt - 4 French grey shallots, chopped - Peanut oil - Sea salt - Freshly ground pepper - 2 hearts sucrine/sugar lettuce - Old wine vinaigrette -

© jean-daniel sudres/voyage-gourmand.com

Steps

Salt the rib steaks on both sides.

In a very hot cast iron grill pan, brown each side of the steaks for 5 minutes. (To create criss-cross grill marks, rotate the steaks 90 degrees prior to turning them over, cooking for another couple of minutes per side.)

Spread the chopped shallots on the rib steaks, and then drizzle with peanut oil. Cover with aluminium foil and set aside. Before serving, sprinkle with sea salt and freshly ground pepper.

Serve the steaks with mashed potatoes and crisp sugar lettuce hearts seasoned with vinaigrette.

For 6 people

Preparation: 30 minutes - Cooking time: 1 hour

Ingredients

3 large tomatoes, peeled, seeded and roughly chopped - 1 onion, chopped - Olive oil - 1 kg (2.2 lbs) porcini mushrooms caps - 100 g (3.5 oz) of butter, divided - 2 cloves garlic, chopped - ½ bunch parsley, chopped and divided - 40 g (1.4 oz) Parmesan, grated - 20 g (.7 oz) breadcrumbs - Sea salt and freshly ground pepper - 1 roll puff pastry (for a large tart) or 2 rolls (for individual tarts) - 18 preserved, sundried tomatoes - Ossau-iraty (Basque sheep cheese), thinly shaved

© jean-daniel sudres/voyage-gourmand.com

Steps

Prepare the crushed tomato-onion mixture then fry the porcini caps in olive oil. Reserve the nicest caps (at least 8), and chop the remaining mushrooms into small pieces. Melt 50 g (1.75 oz) of butter and pan fry the garlic, being careful not to brown it. Add the chopped porcini mushrooms, and pan fry until brown. Add the tomato paste and parsley, Parmesan and breadcrumbs and season with salt and pepper.

Unroll the puff pastry dough and place it in a tart pan of the same diameter, or cut 6 rounds, 12 to 14 cm (4-5 in) in diameter, for individual tarts. Prick the dough with a fork, then cover it with a sheet of parchment paper and a grid or pastry weights to prevent it from puffing up while cooking. Heat the oven to 210 °C (410 °F or th. 7) and cook the pastry shell for 9-10 minutes. Remove the paper and the weights from the pastry shell and reduce the heat to 180 °C (350 °F or th. 6) and cook for an additional 7-8 minutes.

Remove the pastry from the oven and cool; spread the tomato paste on top, leaving a 1 cm border.

In a pan, reheat and glaze the reserved porcini caps in 50 g (1.75 oz) of butter. Place them nicely atop the tart and decorate with the dried tomato pieces.

Place the tart under the grill/broiler for 1 minute. Remove from the oven and sprinkle with sea salt, chopped parsley and thin shavings of the Ossau-iraty cheese.

Chef’s Note: For a different take on this tart, add julienned Bayonne ham or duck confit.

For 4 people

Preparation: 35 minutes - Cooking time: 5 minutes

Ingredients

2 onions - 4 cloves garlic - Olive oil - 4 large tomatoes - Salt and freshly ground pepper - 1 tbsp vodka (optional) - 3 gelatine sheets* - 200 g 7 oz) mozzarella, diced - 50 cl (2 1/8 cup) single cream/heavy cream - 200 g (7 oz) black olive tapenade - 1-handful cherry tomatoes - Balsamic vinegar, reduced

Pesto

2 bunches basil - 1tbsp pine nuts - 4 cloves garlic - 25 cl (1 cup) olive oil

© jean-daniel sudres/voyage-gourmand.com

Steps

Slice the onions and garlic and fry them in a pan with olive oil.

Score, blanch and peel the tomatoes, and then remove the seeds. Cut into small pieces and cook gently with the onions and garlic for 5 minutes. Salt and pepper to taste. Add 1 tablespoon of vodka and mix well. Refrigerate.

Soak the gelatine leaves in cold water.

In a small saucepan over low heat, melt the diced mozzarella with the cream. Remove from the heat. Press the cream mixture through a sieve and return mixture to saucepan. Squeeze out the water from the gelatin and add it to the cream mixture while it is still warm. Combine, stirring gently to avoid air bubbles from forming.

Using a food processor, prepare the pesto by pulsing the basil leaves, pine nuts, garlic and olive oil together.

In a cocktail glass, pour a thin layer of mozzarella cream. Place in freezer for 2 minutes so that the cream sets.

Next pour a thin layer of the crushed tomatoes-onion mixture on top of the mozzarella cream. Place in freezer for 2 minutes. Pour a very thin layer of pesto on top of the crushed tomato-onion mixture and place in freezer for 2 minutes. Pour a thin layer of black olive tapenade on top and place in freezer for 2 minutes. Follow with another thin layer of mozzarella cream and a layer of the crushed tomato-onion mixture. Place in freezer for 2 minutes.

Centre one cherry tomato half on top of the final layer. Decorate with dots of the reduced balsamic vinegar and pesto.

*Powdered gelatin may be substituted. Use 2.5 g (.1 oz) of gelatin for each gelatin leaf and stir directly into the warm liquid without softening in cold water.

For 4 people

Preparation: 20 minutes

Ingredients

12 fresh oysters - 8 scallops - 40 g (1.25 oz) fresh salmon fillet - 20 g (.75 oz) fresh ginger, chopped - 2 tbsp chives, finely chopped - ½ lemon, juiced - ½ lime, juiced - Olive oil - Salt and freshly ground pepper - 2 handfuls of mesclun or other mixed greens - 3 tbsp vinaigrette

Steps

Open the oysters, remove them from their shells and place them in a bowl with their juices. Reserve the shells. Clean the scallops, removing the beards, sand, and organs (or ask your fishmonger to prepare them). Rinse under cold water.

To prepare the tartare: Coarsely chop the salmon, the scallops and the oysters. Mix them all together in a bowl and refrigerate.

Peel and chop the ginger and finely chop the chives.

Just before serving, add the lemon and lime juice, the chives and the ginger to the tartare and season with salt, pepper and olive oil.

Divide the tartare among the oyster shells. Serve with a salad of mesclun or other mixed greens seasoned with the vinaigrette.

Chef’s note: The salmon can be replaced with sea bream or fresh red tuna. If desired, garnish the oysters with smoked herring eggs.

For 4 people

Preparation: 25 minutes + 1 hour in refrigerator - Bake 12 minutes

Crumble

30 g (1 oz) butter - 30g (1 oz) caster/granulated sugar - 30g (1 oz) ground almonds - 30 g (1 oz) flour - 1 pinch salt

Ingredients

60 g (2.25 oz) blueberries - 60g (2.25 oz) currants - 60 g (2.25 oz) strawberries - 30 g (1 oz) figs - 60 g (2.25 oz) cherries - 30g (1 oz) caster/granulated sugar - Powdered sugar for decoration

Steps

Prepare the crumble: Cut the butter into small pieces, place in a mixing bowl with the sugar and combine with a wooden spoon or your fingertips. Add the ground almonds, flour and salt, and combine again, with fingertips, without overworking the dough Refrigerate.

Rinse the berries quickly under cold water. Cut the strawberries and figs into quarters. Pit and stem the cherries and remove the stems from the currants. Combine all the fruit in a mixing bowl with the sugar. Place in the refrigerator to macerate for 1 hour.

Preheat oven to 210 °C (400 °F or th. 7). Place the fruit in an ovenproof casserole. Remove the crumble dough from the refrigerator and break into pieces with a fork. Sprinkle evenly over the top of the fruit. Place in the oven and bake for 12 minutes.

Remove from the oven and let cool a little before sprinkling with powdered sugar.

Chef’s Note: Feel free to vary the fruit. In summer use berries or pitted fruit. In the fall, apples, pears and quince make a perfect mix.

For 4 people

Preparation: 45 minutes + 12 hours of resting time - Cooking time: 2 ½ hours (terrine) + 50 minutes (lentils and foie gras)

Terrine

1 onion - 2 cloves - 2 carrots - 1 kg (2.2 lbs) salted pork shank, kako * - 1 lobe raw duck foie gras, deveined (about 300 g or 10.5 oz)

Lentils

250 g (.5 lb) green lentils, preferably from Puy - 1 onions - 1 carrot - 1 bouquet garni - Salt and freshly ground pepper - 100 g (3.5 oz) raw duck foie gras

Garnish

1 tbsp fresh parsley, chopped - ½ tbsp olive oil

Steps

A day in advance, prepare the terrine: Peel the onion and stud it with the cloves. Peel the carrots and slice into rounds. Place the pork shank, onion and sliced carrots in a large stockpot filled with 3 litres (≈3 qt) cold water. Cover. Bring to boil, and then cook at a slow simmer for 1½ hours. Drain the pork shank and let it cool before removing the bones. Discard the onion and carrots.

Preheat oven to 100 °C (210 °F or th. ¼). Line the bottom of an oblong paté terrine with pieces of pork shank, skin-side down. Place the lobe of foie gras in the centre of the terrine, then cover with a layer of pork shank.

Place the terrine in a bain-marie (a roasting pan filled with enough water to reach halfway up the sides of the terrine). Place in the oven and cook for 1 hour.

Remove the terrine from the oven, and press, covering the top of the terrine with a piece of cardboard cut to fit, and topping with a weight of about 1 kg (or 2 lbs). Let cool, then refrigerate for about 12 hours.

The following day, rinse the lentils. Peel the remaining onion and cut into quarters. Peel the carrot and cut into thick rounds. Place the onion and carrot in a stockpot of cold water; add the lentils and bouquet garni. Season with salt and pepper. Bring to a boil and cook over low heat for 30 minutes.

Drain the lentils and carrots, straining and reserving the cooking liquid.

Cut the raw foie gras into cubes and place in a heavy-bottomed saucepan with the lentils and carrots, a little cooking liquid and freshly ground pepper. Cover and simmer 20 minutes.

To serve, place a little of the lentils, carrot and foie gras mixture on each serving plate. Add 2 slices of terrine and drizzle with a little olive oil. Garnish with chopped parsley.

Chef’s note: if you have leftover terrine the following day, cut it into thick slices and brown it for several minutes in a skillet. Serve with a salad of mesclun or other mixed greens.

*Kako is made from the part of the pork shank that is just behind the pig’s foot.

 

For 6 people

Preparation: 1 hour - Cooking time: 2 hours

Cassoulet

1 kg (2.2 lbs) fresh white beans or 600 g (21 oz) dried beans soaked overnight and drained

Garnish

250 g (8.8 oz) lightly salted pork belly - 250 g (8.8 oz) pork rind confit, tied (or 1 sausage rind) - 250 g (8.8 oz) dry (pre-cooked) sausage with garlic (such as salami) - 1 onion pierced with a clove - 2 carrots - 1 bouquet garni - Fine salt

Ingredients

1 small boneless lamb shoulder - 1 tbsp peanut oil - 2 tbsp tomato paste, divided - 600 g (21 oz) pork loin roast - 600 g (21 oz) Toulouse sausage - 200 g (7 oz) goose fat - 200 g (7 oz) onions - 6 garlic cloves - 1 kg (2.2 lbs) crushed tomatoes - Thyme - ½ bunch parsley - 3 preserved duck legs (confit) - 100 g (3.5 oz) breadcrumbs - Salt and freshly ground pepper

Steps

Preheat oven to 180 °C (355 °F or th. 6).

Add the beans and the garnish ingredients to a large pot and cover with water. Bring to a boil and cook over low heat for 1 hour, or until beans are no longer crunchy, but not split. Drain the bean mixture and reserve the cooking broth. Set aside.

Cut the lamb into 3-4 centimetre (1 ½ inch) dices. In a Dutch oven, heat a little oil and brown the lamb pieces, turning occasionally to caramelize all sides. When browned, cover the lamb with water and add 1 tablespoon of tomato paste. Season with salt and pepper and cook over low heat for 45 minutes. Reserve the cooking juices.

While the lamb is cooking, place the pork loin roast in a roasting pan, fat side facing up. Bake the pork loin roast for 10 minutes in an oven preheated to 450 °F. After 10 minutes reduce the heat to 325 °F and cook for another 35 minutes. Remove from the oven, cool, and reserve the juices. Cut the roast into small slices.
While the roast is resting, fry the Toulouse sausage in a pan with 1-tablespoon goose fat.

Chop the onions and garlic, and remove the string from the rind and slice in rounds. In a large saucepan, gently fry the onions, garlic and rind with 3 tablespoons goose fat and then let stew.

Add the crushed tomatoes, remaining tomato paste, thyme and the drained white beans to the onion mixture. (Removing the dried sausage and pork belly before adding the beans.) Add the pan juices from the lamb and roast pork and moisten with a little of the reserved cooking broth from the beans. Cook over very low heat for 10 to 15 minutes. Remove from heat and add the chopped parsley.

Heat the preserved duck legs until warmed through and the fat has melted. Reserve the duck fat.

Spoon the bean mixture, lamb, pork loin roast slices, dried sausage (sliced), pork belly (diced), duck legs and the Toulouse sausage (crumbled) into an ovenproof clay casserole dish.

Sprinkle with breadcrumbs and drizzle with the reserved duck fat. Place the dish in the oven at 200 °C (390 °F or th. 7) for about 8 minutes, or until nicely browned.

Serve very hot.

For 4 people

Preparation : 20 minutes - Cooking time : 30 minutes

Ingredients

2 tbsp peanut oil - 2 large onions, chopped - 2 large cloves garlic, crushed - 2 kg (4.4 lbs) fresh, well-ripened tomatoes, quartered - 2 tsp tomato paste - 2 turns freshly ground pepper - 2 pinches fine salt - ½ litre (1-qt) water - 2 ½ cubes of chicken bouillon - 2 handfuls angel hair pasta or vermicelli

Steps

In a cast iron Dutch oven, heat the peanut oil and add the chopped onions and crushed garlic. Sauté.  Add the tomatoes, tomato paste, salt and pepper. Cook on the stovetop, stirring often, until stewed, or cook in an oven preheated to 200 °C (390 °F or th. 7) for about 30 minutes.

Transfer to a blender and blend well, but not so finely that the skins and seeds cannot be sieved through a fine-meshed sieve. Sieve the soup and return to stove and keep warm.

Fill a large pan with about ½ litre (1 qt) of water, and bring it to a boil and add the chicken bouillon cubes. When the bouillon is dissolved, add 2 large handfuls of angel hair pasta and cook for 2 minutes. Let pasta stand for a few minutes and then drain. Pour the tomato soup into a soup tureen and add the vermicelli. Adjust the seasoning and serve hot.

For 8 people

Preparation: 45 minutes + 12 hours to marinade - Cooking time: 1 ¼ hour + 8 hours in the refrigerator

For the brioche dough

25 cl (1 cup) whole milk - 2 tsp bakers yeast - 450 g flour (or 250 g) - 30 g (1 oz) caster/granulated sugar - 1 tsp salt - 1 egg yolk - 125 g (4.5 oz) softened butter -

For the foie gras

1.2 kg (2.5 lbs) goose foie gras, cleaned and veined - 1 tbsp fine salt - 1 tsp ground white pepper - 3 tsp caster/granulated sugar, divided - 5 tbsp Port wine, divided - 2 tsp Cognac - 2 tbsp Gewürztraminer (sweet white wine) - 25 g powdered aspic - 25 cl Alsace pinot noir wine - - 1 egg yolk to glaze the brioche - Sea salt, preferably from Guérande to serve

Steps

A day in advance, prepare the brioche dough: Warm half the milk in a saucepan. Dissolve the yeast in a bowl with a little warm milk, and then add to the rest of the warm milk to the yeast mixture. In a mixing bowl, combine the flour, sugar and salt. Add the milk and yeast, the egg yolk and the remaining milk. Mix energetically to obtain a smooth dough. Add the softened butter, kneading the dough until it pulls away from the side of the bowl. Cover and refrigerate overnight.

Season the foie gras with salt, pepper and 1-teaspoon sugar. Place them in a bowl with 2 tablespoons of Port, the Cognac and the Gewürztraminer wine and marinate in the refrigerator for 12 hours.

In a saucepan, combine the aspic with 50 cl (2 1/8 cup) water and bring to a boil. Remove from the heat and let cool. In another saucepan, combine the pinot noir, with the remaining Port and sugar, cook and reduce to a syrupy consistency. Remove from heat and let cool. Combine the Port syrup with the aspic mixture and refrigerate overnight.

The following day, preheat the oven to 160 °C (320 °F or th. 5-6). Roll out a little more than half of the brioche dough and cut into a rectangle large enough to line the bottom and sides of a deep-sided bread pan. Remove the foie gras from the marinade and pace in the brioche-lined bread pan. Roll out the remaining brioche dough into a rectangle large enough to cover the top of the foie gras. Cover the foie gras with the dough and firmly press the edges of the two pieces of dough together. Brush the top of the dough with the egg yolks. Place in the oven and bake for 1¼ hours. Remove from the oven, and when cool and firm, remove from the bread pan. Chill for a minimum of 4 hours.

Remove from the refrigerator and make a hole on the centre of the top of the brioche. In a small saucepan, melt the aspic over low heat. Using a funnel, pour the liquid aspic into the hole in the brioche. Refrigerate for another 4 hours.

To serve, cut the brioche in thick slices and serve with sea salt.

Chef’s note: If the brioche has holes after cooking, fill the cracks with a little softened butter.

 

For 4 people

Preparation: 15 minutes - Cooking time: 15 minutes

Ingredients

500 g (1.1 lbs) black cherries - 250 g (8.75 oz) caster/fine granulated sugar, divided - 1 tsp Kirsch (optional) - 4 eggs - 50 g (1.75 oz) flour + 20 g (.75 oz) for the baking dish - 50 cl (2 1/8 cup) cream - 25 cl (1 cup) milk - 20 g (1.5 tbsp) butter, softened - 20 g (.75 oz) icing/powder sugar

Steps

Preheat the oven to 200 °C (395 °F or th.6-7). Place the cherries in a mixing bowl with 50 g (1.75 oz) caster sugar and the Kirsch, and set aside to macerate.

Meanwhile, mix the eggs with the remaining sugar and flour in a mixing bowl. Stir in the cream and milk. Strain through a sieve.

Butter and flour a deep-sided ovenproof skillet or casserole. Place the macerated cherries and their juices in the bottom of the skillet and pour the egg mixture over them.

Place in the oven and bake for 15 minutes. Remove from the oven and let cool. Serve slightly warm or cold, sprinkled with icing sugar.

Chef’s Note: According to the original recipe, the cherries should not be pitted as the pits provide flavour.

For 4 people

Préparation : 30 minutes - Cuisson : 45 minutes

Ingredients

½ bouquet de persil plat - 4 gousses d’ail - 100 g de beurre - 1 poulet de Bresse de 1,5 kg environ - 2 brins de thym - 2 feuilles de laurier - 50 g d’échalotes ciselées - 20 cl de vin blanc - 25 cl de bouillon de poule - 1 kg d’asperges vertes - Sel et poivre du moulin

Steps

Preheat the oven to 200 °C (390 °F or th. 6-7). Rinse the parsley. Peel the garlic removing the sprout.

Prepare the herb butter: Chop half of the parsley with 2 garlic cloves, and mix with 70 g (2.5 oz) softened butter and a little salt.

Stuff the cavity of the chicken with the thyme, bay leaves and the remaining garlic cloves, peeled. Make a few small incisions in the skin of the chicken and slide the herb butter between the skin and the flesh. Season with salt and pepper. Place in a roasting pan and cook for 45 minutes.

Remove the chicken from the pan, keep warm, and reserve the pan juices. Sauté the shallots and remaining parsley, chopped, in a skillet with the pan juices for a few minutes. Using a skimmer, skim off and discard the excess fat, then deglaze the pan with the white wine. Add the chicken stock, and reduce for about 15 minutes. Remove from the heat and quickly whisk in the remaining butter. Keep warm.

Peel the asparagus with a vegetable peeler, cutting off the woody ends. Cook in a large pot filled with boiling salt water about 7 minutes. Remove the asparagus with a slotted spoon and transfer them immediately into a bowl of ice water for 10 seconds to stop the cooking. Drain well.

Serve the chicken with asparagus. Serve the sauce separately.

Chef’s note: This recipe can be prepared with other poultry and the asparagus by replaced by fresh pasta.

For 6 people

Preparation: 20 minutes - Cooking time: 30 minutes

Pastry Crust

100 g (3.5 oz) butter at room temperature - 80 g (2.8 oz) icing/powder sugar - 1 pinch of salt - 1 vanilla pod - 1 egg - 150 g (5.3 oz) flour - 40 g (1.4 oz) ground almonds

Almond cream

100 g (3.5 oz) butter at room temperature - 100 g (3.5 oz) icing/powder sugar - 100 g (3.5 oz) ground almonds - 2 eggs - 50 g (1.8 oz) flour

Apricot Topping

800 g (28 oz) apricots - 20 g (.7 oz) apricot glaze - 10-15 crystallized violet petals

Steps

Pastry crust

In a bowl, mix the softened butter with the icing sugar until creamy. Add a pinch of salt, the seeds scraped from the vanilla pod, and the egg. Mix, making sure all the ingredients are well bound before adding the flour and almond powder. Gently knead the ingredients together and form a ball. Allow the dough to rest in the refrigerator for 3-4 hours.

Almond cream

In a bowl, using a wooden spoon, mix the softened butter, icing sugar and ground almonds. When the butter mixture is well blended, add the eggs one-by-one, whisking each slowly to thicken, and then add the flour and mix well. Set almond cream aside and cut the apricots in half and remove the pits.

Apricot tart

Preheat oven to 170 °C (340 °F or th.6). Remove the chilled dough from the refrigerator and using a rolling pin, roll to a thickness of about 3-4 mm (1/8 in). Place the dough in a 26 cm (10 in) tart pan lined with parchment paper. Place a second piece of parchment paper over the dough and fill the pastry shell with dried beans or pastry weights to prevent the dough from puffing up. Place the tart shell in the oven and cook for 14 minutes.

Remove the pastry from the oven and reduce the heat to 160 °C (320 °F or th.5-6). Evenly spread the almond cream on top of the tart pastry. Make a rosette design with the apricot halves on top of the almond cream. Cook the tart in the oven for an additional 17 minutes.

Remove from the oven and cool. When cool, use a pastry brush to spread the apricot glaze on top of the tart and then sprinkle with the crystallized violet petals.

Chef’s note: A slightly warmed apricot jam may be used in place of an apricot glaze.

For 6 people

Preparation: 30 minutes - Cooking time: 20 minutes

Ingredients

18 nice large white asparagus stalks - 6 slices Bayonne ham (not too thinly sliced) - 50 cl (2 1/8 cups) veal stock - 50 g (3.5 tbsp) butter - 50 g (1.8 oz) Ossau-iraty (Basque sheep cheese), grated

© Rick Chongs

Steps

Peel the asparagus. In a large pan over medium-heat, boil gently in salted water for 12 to 14 minutes, making sure the tips remain unbroken. Remove from the boiling water and cool in ice water. Drain on a dry cloth.

Using a third of a slice of Bayonne ham, wrap each asparagus from the bottom of the shaft to the tip.

Place the asparagus in a well-buttered baking dish and cover them with a few tablespoons of veal stock. Bake at 180 °C (350 °F) for 5 minutes. While they are baking melt the remaining butter. Remove the asparagus from the oven and glaze them with a mixture of veal stock and melted butter.

Grate the Ossau-iraty cheese and sprinkle on top of the asparagus. Place the pan back in the oven for a few minutes before serving. Top generously with the remaining sauce and serve.

Chef’s note: If Ossau-iraty cheese is unavailable, Gruyère or Parmesan can be used. The asparagus will cook perfectly if you tie 3 or 6 stalks together with string before cooking. Small asparagus can be used in place of large asparagus, adjusting the cooking time. Homemade veal stock is ideal but can be replaced by store bought stock.

For 6 people

Preparation: 20 minutes - Cooking time: 20 minutes

Marinade

4 potatoes with firm flesh - 2 carrots - 3 white onions - Olive oil - 1 lemon, juiced - 1 bay leaf - 1 sprig of thyme - Peppercorns - Coriander/cilantro leaves

Salad

2 thick slices of smoked salmon - 1 large beet, roasted - ½-bunch chives, chopped - Sea salt and freshly ground pepper

Steps

For the marinade, boil the potatoes in salted water for 20 minutes until they are tender, with the edges just barely beginning to break down. Drain the potatoes. When cool, peel and cut them into rounds.

Cut the carrots into rounds and blanch them for 5 minutes in boiling water.

Chop the onions into thin slices.

Place all the vegetables in a bowl and cover with olive oil, lemon juice, bay leaf, thyme leaves, a few peppercorns, and a few coriander leaves. Cover with cling film and marinate at room temperature.

Meanwhile slice the beet into rounds. Then using a round pastry cutter the same diameter as the beet slices, cut thick slices of the salmon.

On individual serving plates, alternate and layer 3 pieces of salmon with 3 pieces of beetroot. Spoon the marinated vegetables and the marinade on top of the salmon and beets and sprinkle with chopped chives, sea salt and freshly ground pepper.

Chef’s Note: This recipe can be made with fresh salmon instead of smoked salmon. First season the salmon well with sea salt and freshly ground black pepper and then marinate it with the vegetables.

For -19 people

Preparation: 35 minutes - Cooking time: 15 minutes

Ingredients

8 extra-fresh eggs - 15 cl (2/3 cup) white vinegar - 600 g (1.25 lbs) thin green asparagus - 400 g (1 lbs) white mushrooms - ½ lemon, juiced - 1-bunch new or spring onions - 200 g (.5 lbs) pork belly or bacon - 80 g (2.75 oz) beef bone marrow - 80 g (2.75 oz) butter - 100 g (3.5 oz) breadcrumbs - 1 tbsp flat-leafed parsley, chopped - 2 tbsp chervil, chopped - 2 cl (4 tsp) balsamic vinegar - 2 cl (4 tsp) olive oil - 2 cl (4 tsp) poultry stock - Fleur de sel - Freshly ground black pepper

Steps

Plunge the eggs into a large pot filled with 1.5 litres (1.5 quarts) boiling water and the white vinegar and cook for 5 ½ minutes. Remove the eggs and rinse immediately under cold water to stop the cooking. Shell the eggs very carefully. Place in cold water and set aside.

Clean, trim and peel the asparagus, cutting the tips to about 5 cm (2 in) long. Cut the stems into the same size pieces and set aside. Cook the asparagus tips for 4 minutes in boiling salted water. Remove and plunge immediately into ice water and set aside on paper towels. Trim the stem ends of the mushrooms; rinse quickly, then sprinkle with lemon juice to prevent them from darkening.

Peel the onions and slice finely.

Remove the rind from the pork belly or bacon; Cut into ½ cm (¼ in) cubes. Place in a saucepan filled with cold water, and bring to boil. Immediately rinse under cold water, and drain.

Cut the bone marrow into large cubes of about 1 cm (½ in), and melt in a large skillet. Add the mushrooms, the pork belly/bacon cubes, onions, and the raw asparagus stalks. Mix and cook over low heat for about 5 minutes, stirring frequently. Remove from the heat and add the chopped parsley. Keep warm.

Melt the butter in a skillet. Add the eggs and warm. Add the breadcrumbs and roll the eggs, coating on all sides.

Divide the fricassee among the serving plates. Garnish with asparagus tips. Delicately place 2 breaded eggs on each plate. Sprinkle with chervil leaves, season with fine sea salt and freshly ground pepper. To finish, add a drizzle of balsamic vinegar, a little olive oil and a teaspoon of poultry stock to each serving. Serve warm.