People 4 Season Spring Category Crustaceous Level Prepared Ingredients 4 pieces of carabineros 250 g of mild butter 20 g of tomato concentrate 1 bouquet of bay laurel sauce 5 g of coriander seed 3 starry badians 1 bouquet of livèche 1 lemon of Menton Preparation 1 Carabineros Treat and chastise the carabineros, roast the carapaces with the blister of butter sweet with salamander, throw the juice from the heads, filter the butter, clarify the carapaces, roast the bodies with the...

La Truite et textures de caulix, saffron d

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 and cream. Sprinkle as desired with badian powder. Go to a Chinese stamen. Divide the appliance into the containers. Cook 45′ to the...

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. Peel and cut the leek into sections. Peel and cut the onion into quarters and sting one with the clove. Add them to the pot...

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 fowl fillet1.5 kg of chicken fillet Seasoning per kilo16 g of salt16 g of salt nitrite for duck only2 g of pepper1 g of sugar1 g of nutmeg20 g of porto Fine flour1 kg of chicken fillet1 kg of cream 18 %40 g of porto34 g...

Valentin Barbera's recipe Chef of the Osma restaurant 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 fine pike fillet (see below)Fine salt, Penja's white pepperFilm food, cooking paper, butcher's twine Parez le net cute, split it in length without completely opening. Spread a food film, drop the flattened cute net. Season, spread a layer of fine stuffing,...

Recipe of Chef Matéo Ravel restaurant la Table des Matrus in Saint-Étienne For 4 persons Raise the sardines, rinse them under clear water, then cover them with a thin layer of large salt. Let them brine for 20 minutes, rinse again, then smoke them 30 minutes with a smoker and vine branches, spread them on a skin side tork, pepper in the mill. Pour the kale cabbages in the oven with sesame oil and salt at 150°C until you get a light...

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 remoulade1⁄2 celerySize in fine julienne. Tartelette250 g flour125 g butter50 g water1 egg yolkSel Marinated vegetables1 red onion1 violin zucchini1 carrot100 g sugar200 g cider vinegar300 g waterSize vegetables. Heat with a simmer, pour on the vegetables. Close the jar...