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 [...]

Recipe of the Chef Jean-Christophe Lebascle restaurant La Manufacture in Issy-les-Moulineaux For 2 people Dress the duck. Color it on all sides. Then roast for 20 minutes. Meanwhile, incise figs. Add butter, reduced balsamic vinegar and water. Cook them in the oven for 10 minutes. Raise the thighs and fillets of [...]