People often ask me if I like burgers. No, I don't like them, I love them! But then a real good burger, with the homemade bun. Or in a restaurant…]]>
Hamburger with foie gras, porcini cream and caramelized onions
People often ask me if I like burgers. No, I don't like them, I love them! But then a real good burger, with the homemade bun. Or in a restaurant where everything is made on the spot. I had put a more classic burger recipe in my book 'Le Grain de Sel' and another vegan one in 'Végéterrien'. I had a foie gras burger in Perigueux and I wanted to make some for friends before the end of the winter. The result is a bit demonic and remains in the realm of the exceptional. I'm not going to do it all the time, because it's decadent but totally delish. The burger is enough in itself, no fries on the side, a good salad if necessary, but above all a good glass of red wine. The combination of caramelized onions, porcini cream, pan-fried foie gras and steak cooked the way I like it is totally irresistible...
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Coquillettes Ham Tartufata
With friends, we sometimes eat at the Bouillon in Paris. It's really inexpensive, well served and very good! I had ordered this dish several times and I found that I could offer it to you, because it is so simple to make and takes only 5 minutes! With the cold weather, it is the kind of small dishes quickly done well done that delight the taste buds. In the end it is almost a childish dish adapted to adults, with the tartufata that totally transforms it!
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Pasta with mushrooms and kale
A simple and invigorating dish, that's all I love this season! I offer you this pasta dish, here mafaldines, with a preparation based on kale and mushrooms. With white wine, cream, garlic and parmesan, it's a real delight.
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Rösti and salmon with lemon dill cream sauce
Here is a tasty recipe in partnership with lespommesdeterre.com that I also made on facebook live. I offer you the recipe in step by step photos and video! Crispy rösti with salmon fried in a deliciously crisp butter, served with a very simple, yet perfect, sauce of cream, dill and lemon zest.
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Tartlets with milk ganache, hazelnut praline and cocoa nibs
Don't blame me, but I couldn't resist posting this delight to you during lockdown. I had talked about it several times in facebook live, and here is the promised recipe. So yes, you will surely miss the grué, because we don't all have it in the cupboard, but you can replace it with roasted and chopped almonds or hazelnuts, even if the grué gives an incredible result and you can find beans quite easily in the organic stores. The result is ultra-crisp, moist and crunchy tarts with milk ganache and hazelnut praline...
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Cream of celery and chestnut soup
I can't believe the holidays are right around the corner! Yet one should believe it with the ambient cold... In the evening, I want to warm up and for that, a celery and chestnut soup is perfect. I rarely use celery, although I love it. In this soup, the combination is perfect. It is comforting as it should be and with a slice of seared foie gras, it will be perfect for a fancy dinner! But this soup can be made without liver. It is delicious on its own with a little bread and cheese.
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Broccoli Spinach Soup
With the cold weather, there's nothing like a nice, warm, comforting soup. I often make seasonal soups, but I came across some organic broccoli and spinach and really wanted to cook them. The result is a delight. I add cream and a little grated parmesan. This soup was unanimously approved!
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Hazelnut Sage Blueberry Tartlets
I've been wanting to make blueberry tarts for a while, but I wanted to add an unexpected ingredient. I really searched and then I saw my jar of sage that I never use enough. I wondered what the mix would be like, but it turned out great! The sage and blueberry mixture gives something reminiscent of violets. With a sweet hazelnut pastry and a hazelnut cream with blueberry jam, these tarts have everything to please!
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Buckwheat ice cream, buckwheat pancake
I wanted to make a real ode to buckwheat. I had tasted a similar dessert in Brittany (where my whole family is from) and found it absolutely delicious. I am a fan of buckwheat and it is still not used enough in sweet dishes. While a buckwheat cake with honey and semi-salted butter is an irresistible combination! So here is my recipe for buckwheat ice cream, with a warm and crispy buckwheat pancake with salted butter, served with buckwheat honey and toasted buckwheat. The mix of textures and temperatures is just amazing!
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Trofie with pistachio pesto, pecorino and spinach shoots, green asparagus
I'm getting a little ahead of the season as I make this recipe, but when I came across a nice bunch of asparagus, I was inspired to make this dish. This delicious pasta, cooked al dente, with a spinach, pistachio and pecorino pesto, is perfect with asparagus just browned in olive oil. A bright dish that is an invitation to the beautiful days that are finally coming!
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