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INGREDIENTS


2 chickens from 1,200 kgs prepared.
1 / 2 mignonette oil and 30 grams of butter
4 shallots, salt, pepper, 1 cup of 46 cl champagne.

250 g mushrooms paris. 30 g of butter, one tablespoon cornstarch dissolved in much water.
250 g of fresh cream and 250 g of cooked rice with water and molded.

PREPARATION

Make preparing and cutting chickens in the poultry in each 5 Songs .. Heat butter and oil in the casserole and brown the pieces.
Add shallots, peeled and chopped, let them cook gently without making them golden. salt and pepper and add the champagne. cook over low heat 30 minutes.
Meanwhile prepare the mushrooms and wash cut and cook 5 minutes in a skillet with butter. Join the chicken and cook over low heat yet still 15min. Mix the cornstarch and then add the chicken to the sauce. Remove from heat and add cream. Besides
cook rice in Creole that mold you into a gourmet champagne rinsed using a brush.

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Champagne Chicken Stuffed Potatoes Cheese Onion Soup

INGREDIENTS

For 4 person (s)

4 large potatoes, 150 g
county
50 g butter, 1 egg
,
15 cl of cream, salt and pepper
,
1 sprig thyme, 1 tablespoon
oil.

Wash the potatoes and cook in their skins in boiling salted water about 15 minutes.

They should be just cooked. Drain and cut in half. Soften butter. Beat in egg, cheese, cream and thyme leaves. Digging potatoes slightly and add the pulp extracted preparation earlier. In

garnish the potatoes. Oil a baking dish. Y stored potatoes. Brush with oil.

Bake, .7 th (210 ° c) 15 min.

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INGREDIENTS

For 4 person (s)

1 kg of onions 50g butter

10 cl dry white wine or beer
1 liter of chicken broth or beef bouillon cube or 1
1 sprig thyme 1 bay leaf


Salt Pepper
Espelette (optional) PREPARATION



1

Peel and finely chop the onions. 2


10 minutes Sweat onions in butter avoiding staining. 3


Deglaze with white wine and reduce by half. 4


Add the chicken stock and salt. 5


Add thyme, bay leaf and garlic. 6


simmer for 40 to 50 minutes. 7


pepper and add a pinch of Espelette. 8


Serve immediately or reserve for later!

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Ice

Recipe Caramel Ice

Total time: 40 min
Preparation time: 0 minutes
Cooking time: 40 minutes
sleeps: 6

Recipe Category:
Dessert Egg / Cheese

The recipe in a nutshell:
ice, caramel, dessert



Preparation Heat milk (do not let the milk boil). Whisk the yolks with
150g of sugar. Relax with 1 / 3 of milk while whisking.
Pour the mixture into the remaining milk.
Prepare caramel sauce with the remaining sugar. (See preparation).
Stir caramel mixture while whisking.
Cook cream in winnowing the water while stirring constantly with a wooden spatula (you can check for doneness by inserting one finger on the tip. If the line remains strong, the cream is cooked). Then go
a chinois. Stirring constantly until the cream is still hot.
Mount cream.
Stir the custard with caramel whipped cream.
Pour this cream in an ice cream maker.
Book in the freezer at least two hours.

Ingredients - 6 egg yolks
- 75cl milk
-
350g caster sugar - 200g of fresh cream

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caramel parfait with chocolate

Recipe Chocolate Parfait
Total time: 35 min
Preparation time: 0 minutes Time
Cooking time: 35 minutes

sleeps: 6

Recipe Category: Dessert Egg
/

Cheese recipe in a nutshell:
perfect, glossy, chocolate, dessert



Preparation Prepare the syrup to 30 ° B. Clarify
eggs.
Lightly beat the yolks with a whisk.
Pour the hot syrup to drizzle over yellow.
Cook over low heat the device up to 50 ° C, stirring constantly with a wooden spatula (you can check for doneness by inserting one finger on the tip. If the line remains marked the unit is done) .
Remove from heat. Beat until completely cooled.
Whip the cream.
Fold whipped cream gently with a spatula.
Stir the chocolate powder and chocolate pieces
Put in pan. Smooth.
Book in the freezer at -18 ° C for 4 hours.
Serve cold with half a pear and chocolate chunks. Ingredients

- 8 egg yolks
- 25cl syrup 30 ° B
- 2c.à.s
chocolate powder - 20g of dark chocolate pieces
- 25cl cream

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Roast pork and bacon gratin

Roast Recipe Pork and bacon gratin
Total time: 70 min
Preparation time: 20 minutes
Cooking time: 50 minutes Difficulty

recipe: Easy recipe
sleeps: 6

Category Recipe: Meat Dish


The recipe in a nutshell:
roast pork, bacon, baked, meat


Preparation
Cut 120 g of cheese slices.
Grate the rest.
Melt the butter in a pan, set it on salt and pepper and roast browning.
Add the thyme, bay leaf and chopped onion.
Put the casserole in the oven at 200 ° C (thermostat 6-7) and cook about 30 minutes, turning the meat halfway through cooking. Remove the casserole from ofur, remove the meat and deglaze pan with white wine.
Put on low heat with the mustard and let reduce for a few minutes.
Add the cream and strain the sauce through a chinois.
Cut the roast into six slices
Sandwiching slices of bacon and slices of cheese in between reforming the roast.
Do it in a baking dish, drizzle with mustard sauce and sprinkle with grated cheese. Make brown
10 minutes in the oven and serve.

Ingredients - 1 pork loin
approximately 1.2 kg - 170 g gruyere whole
- 12 slices of bacon
- 10 cl cream
- 20 cl dry white wine
- 50 g butter
- 2 tablespoons mustard
- 1 large onion
- 1 sprig of thyme
- 1 bay leaf
- Salt and pepper

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Duck breast with red fruit

Duck breast with red fruit
ps total: 50 minutes
Preparation time: 10 minutes
Cooking time: 40 minutes

Recipe Difficulty: Easy recipe recipe
Note: 5 recipe notéerecette notéerecette notéerecette notéerecette noted
sleeps: 4

Recipe Category: Meat


The recipe in a nutshell:
duck, duck, fruit, red meat



Preparation Remove the duck skin (it comes off easily by hand, carefully cut the latest adhesions using a knife sharp).
Salt and pepper the duck breasts.
Cut the skin into strips and melt in a pan just larger than the breasts.
Meanwhile, chop the shallots and cook over low heat with the vinegar in a large saucepan.
Reduce by three quarters.
Add the berries, the chicken stock and veal stock.
Cover and simmer 30 minutes.
Once the strips of skin golden brown, remove with a slotted spoon.
Brown the breasts in their fat hot. Reduce heat and cook 5 minutes per side for rare.
Mix fruits and broth, then move the sauce through a fine chinois.
Whisk in a tablespoon of cream and adjust seasoning.
Cut the duck into thick slices and coat with sauce. Show
the remaining sauce on the side.

Ingredients - 2 duck
- 2 shallots
- 200 g mix of red fruits (frozen)
- 10 cl of raspberry vinegar
- 50 cl of poultry stock
- 2 teaspoons of veal powder
-
cream - salt, pepper

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Beef Stew Baked

Recipe Beef Stew Baked

Total time: 150 minutes
Time Preparation: 30 minutes Cooking time
: 2:30 hours

Recipe Difficulty: Easy recipe
Note the recipe: 3 recipe notéerecette notéerecette notéerecette notéerecette noted
sleeps: 8

Recipe Category: Meat


The recipe in a nutshell:
stew, beef, oven, meat



Preparation Cut the meat into cubes.
Mix the flour and dry spices.
Put the meat in a baking pan and add all ingredients except cream and cognac.
Cover and begin cooking on the plate then baked for 2h30 at 150 ° C (Gas 5).
Stir every hour.
30 minutes before serving, stir once more and add the cream and cognac.
Serve with fresh noodles. Ingredients

- 1.5 kg of beef in the shoulder
- 1 calf's foot and a pig's trotter
- 2 bone marrow
- 1 lemon peel grated
- 8-10
whole shallots - 3 cloves garlic minced
- 10 juniper berries
- 150 g of tomato paste
- 3 tablespoons flour
- 75 cl
meat broth - 50 cl of red wine
- 50 cl cream fluid
- 10 cl cognac
- salt, pepper
- paprika

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Spaghetti with smoked salmon and leeks

Spaghetti with smoked salmon and leeks


Total time: 30 min
Preparation time: 20 minutes
Cooking time: 10 minutes Difficulty

Recipe: Recipe Easy
sleeps: 4

Recipe Category:
Fish / Shellfish Pasta / Rice / Potatoes Dish

recipe in a nutshell:
spaghetti, salmon, smoked, leeks, fish, shellfish


Preparation
Clean leeks and slice them.
Wash and chop basil.
Heat the butter over medium heat and let it Fry the leeks for 5 min.
Boil the tomatoes, peel them, cut them into 2, seed them and cut them dice. Mix them with leeks, adding the cream, coriander, zest and lemon juice.
the Simmer for 2 to 3min.
Add salt and pepper.
Meanwhile, cook pasta in boiling salted water.
Drain.
Cover them to keep them warm in a heated platter.
Cut the salmon into thin strips do it quickly warmed in the sauce.
Add basil.
Pour over spaghetti and serve immediately.

Ingredients - 2 small leeks
- 2 to 3 sprigs
fresh basil - 2 tablespoons melted butter
- 300 g tomatoes
- 100 g cream
- 1 / 2 teaspoon ground coriander
- 1 / 2 teaspoon lemon zest
- 1 tablespoon lemon juice
-
salt and white pepper - 400 g spaghetti
- 150 g smoked salmon

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Bread Tuna

Bread Recipe Tuna
Total time: 80 min
Preparation time: 20 minutes
Cooking time: 1 hour
Sleeps: 6-8

Recipe Category:
Fish / Shellfish Egg / Cheese

The recipe in a nutshell:
bread tuna, fish, shellfish



Preparation Drain the tuna, mash with a fork, mix it with the eggs, cream and season the flour and pour the composition in a buttered cake pan.
Bake for 1 hour in hot oven (200 ° C) water bath protecting the top of the loaf with foil after cooking.

Prepare the dipping sauce: Peel the garlic cloves, crush them in a mortar so as to have a fine puree, add egg yolks, salt, pepper and pour the oil in a stream in rotating continuously for up sauce like a mayonnaise.

Finish with a drizzle of lemon.
Serve this sauce with the bread tuna cold mold.

Ingredients - 500 g canned tuna in brine,
- 8 eggs,
- 100 g cream,
- 80 g flour,
- salt and pepper.

Sauce:
- 6 cloves garlic,
- 2 egg yolks,
- salt, pepper,
- 4 dl olive oil,
- a dash of lemon.

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Sangria

Sangria Recipe

author: Cocktail

Preparation time: 3 minutes
Cooking time: 0 minutes

Number of persons: 1

Recipe Category:
Cocktail and Drink

The recipe in a nutshell:
sangria, cocktail, drink



Preparation Prepare the cocktail recipe sangria French in a large container.
Pour cognac, port, cointreau and red wine into the container. Cut
seasonal fruits (strawberries and / or pears and / or apples and / or peaches / apricots and bananas +, oranges and lemons) and marinate for 2 hours.
Filter. Eliminating fruits were macerated and added costs in smaller quantities.
Season with spices and sugar.
Add some ice cubes and serve in wine glasses as an aperitif. Without
cognac and port wine, sangria is a good table wine, in this case do not add fruit after filtering.

Ingredients - 1 / 8
cognac - 1 / 8 of port
- 1 / 8 orange liqueur (triple sec, Cointreau or Grand Marnier)
- 5 / 8 wine
-
cinnamon - ginger
- sugar
- seasonal fruits