Latest update : 1 August 2016.
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Ingredients for 4 people
2 pink grapefruits 2 ripe avocados Twenty raw king prawns 1 half bunch of fresh coriander or parsley 1 lemon A piece of fresh ginger 1 clove of garlic A pinch of Espelette pepper Olive oil Salt
Peel the grapefruits and remove the skins. Shell the prawns, remove the heads and clean them well under water. Roughly chop the coriander or parsley leaves. Peel and slice the avocados. Put them in a bowl, pour a little lemon juice over, salt and (...)
Lamb fillet with honey - thyme sauce
150 g lamb fillet per person
1 tablespoon butter
1 tablespoon soft or liquid honey
3 g of fresh thyme leaves
100 g of red wine
250 g of meat stock
100 ml cream or crème fraîche
Gently fry the fillets in butter on both sides for about 3 minutes, remove from the pan and let rest in a warm oven.
In a saucepan, melt the butter, add the honey and slightly caramelize at high temperature. Deglaze with the wine and let reduce by half. Then add the meat stock and (...)
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Ingredients for salmon (serves 4) 4 salmon filets (wild salmon or organic salmon) 40 g butter (at room temperature) Lemon juice Cayenne Pepper 1 tablespoon of grated horseradish 30 g smoked salmon 100 g fresh grated white bread without crust Salt, pepper, olive oil For the sauce 120 ml fish stock (or bouillon cube) 50 ml Chardonnay 20 ml Vermouth 150 ml thick cream Salt, pepper, lemon juice Preheat the oven to 200° C (top heat). Stir the butter with a mixer until (...)
To sense the way we are thinking and tend to build our wines you should take a close look at the understanding French of cuisine and food. They believe indeed in a sort of hierarchy of taste appealing to the intensity, finesse, complexity and originality of a dish. However, the rarity of the ingredients, as well as preparation and cooking also play a major role.
TRUFFLES are a good example of this culinary world view “à la française”. Their dependence on soil, climate and vintage make it a (...)
Ingredients for 4 people Download recipe here
2 ducks (or 4 duck breasts)
300 g raspberries
50 g sugar
2 teaspoons of white vinegar
200 ml duck stock (made from duck carcass or other poultry)
100 g cold butter
Salt and pepper
Remove the breasts and use the rest of the DUCK to make your duck stock. Put the raspberries and the sugar in a casserole, add a little water and cook for 15 minutes. Puree the raspberries and put them through a sieve.
Pour the vinegar into a saucepan and boil down (...)
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