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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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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Pan-fried Orzo pasta, chanterelles, chicken and nut-sage pesto
Olav offered me a nice partnership for a recipe with their pots and pans that you can find HERE . I looked for a way to offer you a recipe, where everything is done in the pan I received. So I give you this dish that I particularly like, especially during the fall, my favorite season! Everything is done in a pan, first on the stove, then in the oven and everything is ready in 45 minutes. The walnut sage pesto is a pure delight, and mixes perfectly with orzo pasta, prepared with chanterelles. You can of course change the mushrooms! Do not hesitate to visit the website www.olav.frHere are the boxes I received. The packaging is really perfect to make a nice gift. Olav is a German start-up. All pots and pans have a copper core, and they offer their own coating service.
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Pan-fried cod, hollandaise sauce, homemade mashed potatoes and oven-roasted broccoli
I was contacted to realize this recipe of cod by fishmas.fr. I had been lucky enough to be invited to Iceland in 2017 for a culinary trip (which you can see HERE) and I had discovered the production circuit of this fish from the cold seas of northern Europe and therefore more specifically from this beautiful country. So I offer you this recipe that was proposed to me and I immediately salivated. I suggest a pan-fried cod, golden brown, with homemade mashed potatoes, broccoli grilled in the oven with olive oil (a delight), but above all a divine hollandaise sauce, with a nice lemon flavour! I invite you at the same time to visit the site of fishmas.frIcelandic cod can be found in all large and medium-sized stores.For information, the Icelandic industry uses two certifications to ensure sustainable fishing, Iceland Responsible Fisheries: - Based on the guidelines of the FAO (Food and Agriculture Organization of the United Nations), the Iceland Responsible Fisheries Management Certification Program is a third-party certification model whose function is to attest to the responsible management of fishermen in Icelandic waters and respect for marine resources. MSC (Marine Stewardship Council) is an international certification program that aims to ensure the sustainability of fish populations, minimize the impact of fishing on the environment and promote effective fisheries management. The MSC has certified more species in Icelandic waters than the IRF program. In total, 15 species are certified, including the wolffish (Loup de Mer) which is part of the Fishmas campaign.
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Fried Chicken
Here is my second recipe (out of 3) for my partnership with Uhaina organic beers! This time I propose an American fried chicken that will be perfect with an ice cold lager! I give you all the little secrets to get the beautiful texture of the chicken. It should be cooked well and not fried in too hot oil, which will color the chicken without cooking it inside. With a sauce and a good salad to accompany it, it smells like a vacation with friends!
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Crunchy Summer Salad
Let's go for 3 recipes in partnership with Uhaina organic beer! I love ice cold beer in summer and I was asked to create 3 sunny recipes for this original French organic brand. We start with the white one with a colorful and crunchy salad, full of good things, amazing textures and delicious flavors. I suggest a tomato salad, with avocado, figs, bell pepper, pomegranate seeds, red onions, crispy Lebanese bread with olive oil, but most of all a very tasty sesame cream sauce!
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Baked chicken with pecan breading
Tender pieces of chicken in a crispy breading, then dipped in an incredible creamy and flavorful sauce. All this in less than 30 minutes. For once, I'm baking in the oven and this recipe is perfect for it! You can of course replace the pecans with another dried fruit.
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Pasta "Primavera" with fresh pesto and lime, green vegetables
I made this recipe a bit like that, with vegetables from the market and it turned out delicious and very appreciated by my guests! We have an impression of freshness with the lime, the vegetables are cooked as it should be. The delicious homemade pesto with coriander, peanuts, spinach and lime adds a very original touch. Don't hesitate to put the vegetables you like the most!
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Bear's garlic pie
Last recipe with wild garlic for this year. At the moment I am publishing a little less, as I have just finished my 7th book which will be released in October 2021, and I also often go to Brittany with my family. This time I propose a tasty bear garlic pie, simple to make and very original. As soon as I can post a little more, I promise, I will! But you should know that I have a lot of new and amazing recipes in the next book.
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Baked Brussels sprouts
To some, this may sound crazy, but I am a fan of Brussels sprouts! Not the traumatic ones from our childhood canteen, eh! But the home-cooked ones. I love them no matter how they are cooked. I start with baked cabbage, served with a delicious little tahini sauce. Simple efficient and good!
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