Duck Fillet with Honey and Raspberry Vinegar-<ol> <li>Lightly remove the magret skin off. Season from both sides.</li> <li>Cook the magret in a hot pan, skin side first.</li> <li>Cook each side for 5-7 minutes on a small flame. Let it rest aside, off the flame.</li> <li>Pour honey and raspberry vinegar in a saucepan.</li> <li>Let it cook, quivering, for 5 minutes.</li> <li>Add the duck stock and let it cook (quiver) for another 8-10 minutes.</li> <li>Cut the magret in thin slices and place it, in form of rose petals, in the middle of the hot serving dishes. </li> <li>Cover it with some sauce and decorate with a piece of chervil.</li> </ol>

Apple cinnamon prawn and olive oil infusion: Cut the prawn in half and drop some olive oil over them. Cook the prawn one-sided in a very hot pan with very little oil. Peel the apple and grate it immediately in order to avoid the oxidation. Season directly with ground cinnamon. Try to be a creative architect for the presentation. Place the grated apples in a circle and then, as cathedral, the prawn. Add the cinnamon cane, some olive oil and the chive.

Chicory sauteed with foie gras-<ol> <li>Cut the foie gras slices, using a cutting machine, in order to obtain very thin slices of about 0.1 in thickness each. Store them cold on a dish that is lightly moistened with cold water.</li> <li>Cut the chicory into chunks of about 1.2 in each. </li><li>Wash them well and let them dry. Saute in oil and butter for about 2 minutes on a strong flame. </li><li>Sprinkle with nutmeg, pepper, salt and sugar. </li> <li>Let it lightly caramelize. Deice with Xerès vinegar. </li><li>Add truffles and let it macerate for another 10 seconds.</li> <li>Place the sauteed chicory on a warm serving dish and dispose the foie gras, so that, due to the heat, the foie gras melts. Sprinkle with the mixed pepper. </li> </ol>

Calf Head, How-To: Finely cut the vegetables. Boil salted water and prepare a vegetable stock. Put the mask from the calf head into this fond to cook. The sweetbread must cook for about 12-15 minutes. The brains are only poached, where as the mask and the tongue must cook 2-3 hours in the bouillon. Remove the vegetables from the water after 25 minutes cooking and cut them into nice slices... Soak the sweetbread in bread crumps and boil in butter. Soak the brains in an egg and saute in a pan. The other parts of the calf head, the tongue, the mask pieces, and the cheeks, will be reheated in the bouillon. Prepare a decorative salad. Add the vegetables, the sweetbread, the pieces of the mask, and the tongue. Sprinkle the whole with the radish cut into thin, long lamellas (like matches). To end, place majestically, as it is your habit, the caper vinaigrette on the dish.

Wash the various salads and aromatic herbs, drain then. Scale, empty the red mullets, raise the nets, remove the bones that resist uselessly and reserve to the cool. Rub bread with the cloves of garlic, dampen extra olive oil. Spread mash of black olives slightly or chop very end of the black olives pitted, add some leaves of marjoram, so possible. Only arrange on every slice 2 nets of red mullets, salty and peppery, side flesh, and add some grains of coriander crushed. Pass olive oil to the brush on the nets of red mullets, before placing to the oven. Achieve a vinaigrette with the remaining olive oil and the balsamic vinegar, of salt and pepper. Grill to very hot oven the crosti of red mullets, bread must be under crusty, the red mullets dor&

Let's leave the Riviera to visit the hinterland of Cannes, and let's discover a peace haven with medieval accents at Auribeau-sur-Siagne: la Vignette Haute. Antique furniture and olden works of art decorate the rooms and the restaurant which opens up on a sheep-fold. And the chief Bernard is at our entire disposal to make us share his simple and fine cooking. Between Cannes and Monaco, there is the delightful and picturesque village Eze which shows as a real eagle's nest to the exotic gardens clutching at the rocks. From the terrace of the Eza Castle overlooking out on the bay, we can but come in such an astounding sight on the coast. It is within this fine and neat frame, the walls of which are history-laden, the castle which the Prince of Sweden inhabited, that André Signoret tells us the secrets of Provençal cooking full of sweet fragrance and fresh scents.

Tomates farcies aux cuisses de grenouilles

1. Cette recette nécessite des brochettes de grenouilles des Dombes et une crème épaisse du Cotentin, celle-ci a l'avantage d'être très peu amère, moins acide que d'autres et sa cuisson est plus rapide.
2. Cuisez les gousses d'ail dans une préparation composée d'une même proportion de lait et de crème.
3. Laissez cuire pendant 1 h à 1 h 30.
4. Une fois qu'elles sont bien moelleuses, retirez la peau, passez au cutter, puis au tamis, afin d'obtenir une purée d'ail très fine.
5. Parallèlement, préparez un bouillon avec les grenouilles entières, en laissant infuser le tout dans son jus.
6. Retirez les grenouilles de la brochette et coupez-les.
7. Parallèlement à la préparation des grenouilles, auxquelles on a ajouté la purée d'ail, préparez les tomates.
8. Avant d'éplucher les tomates, il faut les monder en retirant le pédoncule, c'est-à-dire la partie verte qui est derrière, puis faites une croix.
9. Dès que l'huile est chaude, ajoutez les épinards entiers.
10. Attention la cuisson est très rapide.
11. Mettez un peu de poivre et de sel.
12. Débarrassez les épinards dans l'assiette.
13. Démarrez la cuisson des grenouilles dans la même casserole que les épinards, mettez à plein feu le jus de coquillages aux grenouilles, rajoutez les grenouilles.
14. La cuisson est terminée au bout de 2-3 mn.
15. Décortiquez ensuite les grenouilles.
16. Mettez une belle cuillère de crème dans la petite casserole.
17. Rajoutez les grenouilles dans la sauce pour les retiédir légèrement sans rajouter trop de cuisson.
18. Prenez la tomate qui est très chaude, mettez une petite cuillère la purée d'ail réchauffée dans la tomate.
19. Mettez ensuite les épinards cuits et les grenouilles.
20. Mettez quelques grenouilles en décoration au-dessus et les autres autour.
21. Dans le reste de sauce, rajoutez de la ciboulette finement ciselé et un brin de romarin pour décoration.

In the middle of the lavender fields and the odours of sun-drenched vegetation, of the giant sunflowers and the green grapeyards, rise up high and high the unique rocks of the Baux de Provence, a charming medieval village overhanging the valley. Founded by his grandfather, Raymond Thuillier, l' Ousteau de Beaumanière is an earthly paradise, heaven on earth, where André Charial makes us take the rocks and the Provence to and within our delicate palates, thanks particularly to his mouth-watering lamb square, or his lobster salad with white beans freshly picked at the kitchen garden, and to finish, his famous orange-soufflé pancakes

White peach rosace with vanilla ice-cream, raspberry sauce and basil-<ol> <li>Sprinkle the raspberries with powdered sugar and put them in a vegetable mill. Then, put them in a stainless Chinese tin-plate, using a small basting spoon. Add the lemon juice. Keep it cold. </li> <li>Peel the peaches and cut them in regular quarters. Put them in the cold in a compote dish. If you prepare them ahead of time, lemon them lightly, so that do not oxidize. </li></ol> <h5>Presentation:</h5><ol> <li>Place the peach quarters in form of a petal in a concave dish. Pour the raspberry juice over it.</li> <li>Put a scoop of vanilla ice-cream in the middle and a basil leaf on top of it. </li> <li>Cut the remaining basil leafs following their length into thin long slices and decorate.</li> </ol>

Tournedos,garnished,heart,of,Provence

Hélène Darroze, after her apprenticeship at Ducasse's, went up to Paris to bring us the generosity of its native Landes, where the family estate has been quite renowned generations. She has made a real hit with one star Michelin in a restaurant decorated by her cousin, all with much originality and brio. Let's find out about one of the rarest women at her furnaces, and in her footsteps, the brandies of her brother, the exceptional Alpage-pork dishes of Pierre Oteiza, Let us be carried along into the frenzied merry-go-round atmosphere of the Bayonne celebrations.

Napkin folding waves - Pliage en vagues-Napkin folding restaurant styles below are now available for free in video: click on the napkin folding style below - Use the following GOURMANDIA napkin folding secrets to impress and surprise your guests at private parties, restaurants, weddings and date dinning. Step by step, and easy to follow video that will help you learn how to fold Napkins to impress your guests. Please Subscribe to view videos of all 17 Napkin Folding Techniques Souscrivez afin de voir les videos des 17 techniques de pliage des serviettes.