Recipes

Preparation For the French toast: Cut the brioche into uniform slices of about 125g and let it dry for one to two hours. In a mixing bowl, combine the milk, cream, egg, and 30g of sugar. Soak the brioche pieces...

Preparation: Finely chop the meat using a sharp knife. Mix the salt and pepper, then add the oil (lemongrass and soy sauce are optional). Add the meat and cucumber, mix well, and fill a small glass. Cook the potatoes until...

Beef Preparation: Sear the ribeye on both sides with butter, season with salt and pepper. Let it rest for 10 minutes. Cut into small pieces (appetizer-sized). Place them on the French brioche and top with Osciètre caviar. Add sour cream...

Salmon tartare with red onions, dill, sour cream, horseradish mousse, and lemon zest. Topped with black coral chips, sour cream, and Oscietra caviar. Served on a blini and enjoyed with a glass of champagne. Preparation: Fill a bowl two-thirds full...

Preparation For the Beetroot: Cook the beetroot with the skin in parchment paper for 1 hour, previously seasoned with butter, salt, and pepper. For the vinaigrette: In a mixing bowl, combine the curry, mustard, cider, grape seed oil, and sherry...

Preparation For the Fera: Remove the skin and bones from the fish. Cut the fillets in half and poach them in clarified butter at 55°C for about 4 minutes. For the mussels: In a mixing bowl, marinate the mussels with...

Preparation: For the buckwheat ice cream: Whisk the egg yolk and sugar until homogeneous. Bring the cream and milk to a boil. Pour a small portion over the egg and sugar mixture to temper it. Pour the mixture into the...

Preparation For the sweetbreads: Rinse the sweetbreads with cold water for 5 minutes to remove impurities. Blanch the sweetbreads for 2 minutes in salted boiling water. Cool the sweetbreads in a bowl of ice water. Once cooled and well drained,...