People 4 Season Spring Category Crustaceous Level Prepared Ingredients 4 pieces of carabineros 250 g of sweet butter 20 g of tomato concentrate 1 bouquet of laurel sauce 5 g of coriander seed 3 starred badians 1 bouquet of livèche 1 lemon of Menton Preparation 1 Carabineros Treat and chastise the carabineros, roast the [...]

La Truite et textures de caulis, saffron d'Alsace – Kévin Stroh People 4 Season Spring Category Fish Level Prepared Ingredients 500 g trout (4 paved) 8 cabbages from Brussels 1 white cauliflower 1 coloured cauliflower 0.2 g saffron from Alsace 50 cl fish smoke 2 shallots 20 cl dry white wine 200 g cream of [...]

Chef of Anicia restaurant in Paris List of ingredients for 10 pers. Preparation Preheat the steam oven to 90 °C or the dry oven to 150 °C. In a terrine, whisk the yellows with brown sugar until the mixture whitens. Pour the lens pulp with the whip, then the milk [...]

Brasserie Bouillon Saint-jean in Bordeaux For meat 800 g of veal sauté in the shoulder Cut the meat into pieces from 60 to 80 g. Make it white by placing it in a pot and cover with cold water. Bring to a boil and remove impurities. For vegetables Peel the carrots and cut them in three. [...]

Chef of the Brasserie Baroche in Paris and Charcutier at Maison Baroche fine grocery & caterer Ingredients The highlights:1 kg of duck magret1.5 kg of guinea pig fillet1.5 kg of chicken fillet Seasoning per kilo16 g of salt16 g of salt nitrite for duck only2 g of pepper1 g [...]

Recipe of Valentin Barbera Chef of the restaurant Osma in Sargé sur Braye in the Loire-et-CherFor 4 people Ingredients :400 g of Bayeux pig fillet (set)200 g of pike fillet (set)200 g of pike fillet (set)200 g of pike fillet (see below)Fine salt, Penja's white pepperFilm food, cooking paper, butcher's twine Parez le [...]

Recipe of Chef Matéo Ravel restaurant la Table des Matrus in Saint-Étienne For 4 people Raise the sardines, rinse them under clear water, then cover them with a thin layer of large salt. Let them brine for 20 min, rinse again, then smoke them 30 min using a smoker and vine branches, spread them on a tork side [...]

Chef Cyril Auboiroux recipe from the restaurant Les 7 à Tulle en Corrèze Gravelax1 fillet d'esturgeon120 g of salt30 g of sugarArmagnac à l'orange from DenoixBadiane, thyme, aneth, citrus, chili Céleri remolade1⁄2 celerySize in fine julienne. Tartelette250 g flour125 g butter50 g water1 egg yolkSel Marinated vegetables1 red onion1 courgette violin1 carrot100 [...]