by omartifous
Recipe for 4: 2 pears, 2 gala apples, 2 figs, 4 small bunches of white grapes (5-6 grapes per bunch), 4 small bunches of purple grapes (5-6 raisins per bunch), guérande sea salt, cracked pepper, 4 tablespoons sugar, 500 g lobe of fresh duck foie gras, 50 g duck fat, 400 ml port
Recipe for 6: 6 tablespoons olive oil, 2 large garlic cloves, 1½ teaspoons kosher salt, 4 tablespoons sherry vinegar, a few walnuts, chives, black cherry toma...
Recipe for 4: 4 dried figs, salt and freshly ground pepper, fleur de sel, 1 tablespoon potato starch, 600 g jerusalem artichoke or sunchokes, 150 g butter
Recipe for 4: 2 large tomatoes, 1 log goat cheese, 1 tablespoon basil oil, 1 garlic clove, 4 large basil leaves, thinly sliced, additional basil oil (optional), 2 tablespoons w...
Recipe for 2: choux pastry, béchamel sauce, coarse salt, 2 eggs, 1 tablespoon chilled butter, 25 g gruyere cheese, grated
Recipe for 2: ½ small ripe pear, cored and peeled, fine salt and freshly ground black pepper, 300 g fresh spinach, well cleaned, stems removed
Recipe for 4: 1 tablespoon butter, ½ teaspoons butter, freshly ground black pepper, 1 very small fresh bay leaf, 1 sprig fresh thyme, 500 g carrots, cut into thin rounds...
Recipe for 2: 2 small pears, pinch powered vanilla, 50 g medium or short grain white rice, 30 g granulated sugar, 400 g granulated sugar, 250 ml whole milk
Recipe for 6: 1 egg, salt, espelette chili, 1 head of garlic, 6 "spécial" oysters, juice of 1 lemon, 4 green onions, 2 tablespoons light veal juice, 4 tablespoons sesame oil, 1...
Recipe for 4: 1 small shallot, very thinly sliced, crosswise, salt and freshly ground pepper, ½ tablespoons olive oil, 2 tablespoons finely minced herbs (a combination o...
Recipe for 4: 2 kg pork belly, 2 kg lean raw ham, 600 g lard, 10 g salt, 3 g (per kilo) pepper, 500 ml water, 200 ml vouvray or other white wine
Recipe for 2: 2 firm pears with stems, vanilla ice cream, 1 tablespoon lemon juice, 300 g sugar, 80 g semisweet chocolate, 20 g sugar, 500 ml to 750 water, 60 ml water
Recipe for 4: 2 gelatin sheets, a few basil leaves, 2 teaspoons lime juice, 120 g white chocolate, 10 g shredded coconut ,30 sugar, 120 g raspberries, 50 g sugar, 200 ml water ...
Recipe for 4: 2 medium fennel bulbs, 1 large shallot or onion, minced, salt, fresh ground pepper, 1 teaspoon coriander seeds, 200 ml dry white wine, 60 ml extra virgin olive oil
Recipe for 4: 4 tablespoons small tapioca pearls, 3 tablespoons cane sugar + more to coat the molds, pinch of salt, 2 eggs, lightly beaten, butter for molds, 80 g grated coconu...
Recipe for 4: 2 vanilla beans, 6 egg yolks (i have tried with 4 too), 250 g sugar (i use less, about 180), 130 g flour, 50 g butter, 500 ml milk, 50 ml rum
Recipe for 2: 2 tablespoons butter, coarse, gray salt and freshly ground black pepper, 8 cloves garlic, 1 medium yellow onion, 1 medium carrot, 2 sprigs fresh thyme, 500 g bone...
Recipe for 4: 4 eggs, 2 tablespoons sour cream, 3 tablespoons cointreau (or any orangetype liquor), 250 g plain bitter chocolate, 30 g unsalted butter, 45 g sugar
Recipe for 2: 2 tablespoons water, egg white, 50 g sugar
Recipe for 4: 1 rabbit, 1 bouquet garni, salt, pepper, 1 teaspoon garlic crushed, 500 g pork belly, 250 ml white wine, 500 ml water
Recipe for 6: 6 thighs of duck confit, 8 beautiful potatoes, 3 cloves of garlic, 15 parsley, salt, pepper
Recipe for 2: 1 small bay leaf, 1 sprig fresh thyme, ½ medium onion, minced, 1 stalk celery, thinly sliced crosswise, parsley, shredded for decoration, ½ tablespo...
Recipe for 4: 8 small onions, 4 small shallots, part of 1 fat carrot, 1 bouquet garni consisting of parsley, thyme, and a bay leaf, fine salt and freshly ground black pepper, 1...
Recipe for 8: 1 onion, studded with a few cloves, 1 bouquet garni (2 bay leaves, a few sprigs each of thyme and flat leaf parsley and a 7.5cm/3in celery stick, tied together), ...
Recipe for 4: 1 large onion, peeled, 1 bouquet garni (flat-leaf parsley, bay, and thyme), 20 black peppercorn, 40 whole coriander seeds, 3 kg pig's head, 500 g pig's tongues, 1...
If you want it back, just go to the "Manage my content" section on top of this page.
