Sander fillet with pumpkin, squash and Syrah butter. The key idea is to start of from a very basic, classic recipe: Baking potatoes. The potato baking consists of potatoes, onions, some bouillon and is cooked in the oven. The zander will be served in the middle of this. On the fish, there will be a type of chutney, meaning: small butternut squash dice.

Cepe mushroom and chestnut salad, flambe: Clean the mushrooms and cut them into quarters. Wash the apple, take off the seed and cut it into thin strips. Colour the fowl livers in nut oil, keeping them rose-coloured. Deice with Xeres vinegar. Put the cepe mushrooms in a hot frying pan with nut oil. Cook and colour for 3-4 minutes. Then, add the chestnuts and thin apple strips. Colour them lightly. Then pour some brandy into the pan and flambe. Salt and pepper it. Then add a hazelnut-small piece of butter Place the fowl livers in the middle of the plate and the salads on top of it. Then, distribute the warm mix over it.

Flambeed Cream With Apricot-See video for instruction.

Fig Pie-<ol> <li> The best time to prepare this recipe is from May till September. In order to choose really good figs, they have to be supple or even lightly cracked, with a sort of thick sugar that comes out, when you touch and press them. Then, the figs a mature and have a good taste. Crush the figs with a fork to make a smooth paste. </li> <li> Season with spices, cardamom, cinnamon (but not too much!) and some powdered sugar. </li> <li> Spread the filo dough, put it in a form and punch-whole many times with a fork to make many small wholes. This avoids that the dough will shrink. </li> <li> Let it rest for a half hour in the refrigerator. Then, colour it, so that it becomes almost as hard as a biscuit. Thus, when you put the fig puree on top, it will not moisten and destroy the dough. Spread the fig puree on the tart, power it with sugar icing and put it for 5-6 minutes in the oven. </li> </ol>

Almond Galette with Red Fruits - Start by mixing the almonds, sugar, flour, and eggs to obtain the dough. Spread it in the cake form. Put it in the preheated oven. While the basis is being cooked in the oven, prepare the other ingredients. The creme patissiere must be mixed to 50% with whipped, thick sour cream. Put the almond cake in the middle of the plate. Pour the cream on one side of the cake and top it with the red fruits. Add some mint leafs. Put some cream on the other galette. Use the raspberry sauce for the decoration. You can serve the rest of the cream in a gravy bowl. In another bowl, serve the rest of the raspberry sauce. The currants will give you a more vivid colour than the raspberries.

Milk fed Veal Chop from the Correze region: Choose an asparagus category that does not easily peel. Cut off the two extremes of the asparagus, which are too protuberant, with a knife. Do not throw them away. They can serve to make a soup, an omelette, or many other preparations. In order to cook the asparagus, put them into boiling water for 5 minutes. Do not let them in the water too long. They taste better, when they are a little crunchy. To serve the dish, drain the veal chop beforehand on a clean dishcloth, which will absorb the grease. Then place the asparagus on top of each other, retaining their heat at a maximum, and pour the sauce with fine, seasonal herbs and butter over the meat aside.

Potato Galette with Bacon and Caviar-<ol> <li> Start by taking the skin of the potatoes and put them in a mandolin, which cuts the potatoes, carrots or any other vegetable in very thin slices. </li> <li> Mince the onion and cook it in butter. </li> <li> Before putting the potatoes in the mandolin, melt some butter in a saucepan. Once the butter is molten, put the potatoes inside. This needs about 3-4 minutes cooking, just as if you would make French fries in a pan. </li> <li> Cut very finely the bacon or duck with an electric machine or your hands. (Hint: If you prefer cutting it without a machine, put the bacon in your refrigerator or freezer. After a while, it hardens, so that it is much easier to cut!) </li> <li> Drain the potatoes and place them on a serving dish in order to prepare the potato cake. </li> <li> Put a layer of potatoes in the form. Continue to arrange them, as if you would make an apple pie. But be careful to not burn your fingers â?? the potatoes come directly out of the hot butter. </li> <li> Put the cooked onion in the middle and on top another layer of potatoes. </li> <li> You do not have to season it, because the top layer has already been salted. Anyway, the bacon will season the entire dish with its taste, smoke and salt. </li> <li> Cover the potato cake with thin bacon layers. Now, the plate is ready for the oven. </li> <li> In the meanwhile, prepare the sauce that accompanies the caviar galette. Boil down the white wine with the shallots. Add more wine. This will take you about 2-3 minutes. Then, take the same amount of butter and cream in the saucepan and boil down again. Eventually, you obtain a sauce with reduced cream, which has the advantage of having a very subtle butter taste. </li> <li> Now you have reached a very important and delicate point of the preparation: the mix of sauce and caviar. But be assured: it won't be complicated.</li> <li> Two important aspects: First, you always have to use a spoon made of high-grade (stainless) steel, horns or wood. Avoid silverware, because it modifies the taste, making it bitter. Second, when you mix the caviar with the sauce, the latter has to be lukewarm. If the sauce is too warm, the caviar will gelatinize in its inside. Thus, you would obtain a type of plastic caviar, unpleasant to see and taste. So, to avoid this displeasure, place the sauce off the flame, take a good spoon with caviar and blend it fast in the sauce. </li> <li> After about 20 minutes in the oven, the galette should be cooked. </li> <li> Put the sauce directly into the dish, using a high-grade (stainless) steel, horn or wooden spoon, in order not to damage the caviar taste. Place the galette, which is very hot, on top of it and decorate with peluches de cerfeuil. </li> <li> Now, you only have to finalize this recipe by adding a small scoop of caviar and some pepper of the mill, very discrete. You can degustate the caviar with the potatoes or smoked duck, as you like it. </li> </ol>

Pumpkin Cappuccino with Cardamom-<ol> <li> Peel and cut the onion and pumpkin. Brown the onion with olive oil. Add garlic, thyme, laurel and cardamom. Then, add the pumpkin. </li> <li> Add the fowl stock and let it cook for 20 minutes. Once cooked, take out the garlic and put the whole in a blender. After that, take a passette to create the velvetiness. </li> <li> Boil some water in a saucepan and fill the powdered skim milk inside. Use a mixer to make it really foamy. Now, you delicately pose the foam on your velvet cappuccino.</li> <li> The "pumpkin cappuccino" is ready to be served! </li> </ul>

Fried Seasonal Fruits with Rosemary Honey-<ol> <li> Wash, peel and cut all the fruits to your convenience. </li> <li> Using a metal punch, form a small tartlet with the pate a Filo. Cook it in the stove at 355 degrees F for about 5-6 minutes. </li> <li> Macerate some rosemary in honey. Put the honey in a frying pan. Heat it and let it become blond. Then add the fruits, in the order of their texture (thickness) and let them cook. Just before you end the cooking, deice the whole with the orange juice. </li> <li> Dispose the tartlet in harmony with the fruits on a dish. </li> <li> Keep the cooking gravy, boil it lightly down, and pour it gently over the fruits </li> </ol>

Seafood pot-au-feu with Vegetables-<ol> <li> Slice the sole fillets in half, cut the 4 bass pieces into fillets, clean and prepare the scallops and prawn. Put the tomatoes for 10 seconds into boiling water. Take them back out and refresh them in cool, icy water. Then, pull off the skin with ease. </li> <li> Cut them into quarters, remove the seeds with a knife and put the tomato leafs on a plate with olive oil, salt, pepper, thyme and laurel. Put the tomatoes in a stove at 195 degrees F for about 4 hours to obtain preserved tomatoes. </li> <li> Put the fish fumet (stock) in a saucepan. Add salt, pepper, anise, olive oil, thyme and laurel. Let the whole boil and add the zucchini, fennel, carrots, and Paris mushrooms.</li> <li> Once cooked, take out the vegetables and put the bass, the sole, the scallops and the prawns inside. When the fish is almost cooked, put the vegetables back inside as well as the preserved tomato leafs. </li> <li> For the presentation, put the fish and the vegetables pell-mell in a concave dish. </li> <li> Just before pouring the bouillon, add a bit of lemon juice and adjust the seasoning. </li> </ol>

Marinière de bar à l'huile vierge: Cut the fish into fillets of about 0.35 lbs. each. First of all, prepare the eggplant with a peeler, by taking of the skin, which later serves as decoration. Sprinkle the eggplant with olive oil, so that it can well soak into the eggplant during cooking. Then roll it together and wrap it as tight as possible. Finally, you put it into the stove at 300 degrees F for about 35 minutes. Now, prepare the eggplant skin, which serves as decoration. Then, cut the skin en julienne, meaning: into very thin, long lamellas (similar to matches), and start frying. When the eggplant is cooked, prepare the eggplant purée... You only have to decorate the dish. Start by placing the round tomato slices at the bottom of the dish. Then, take the eggplant caviar and make some scoops with it. This is much nicer than putting small drops all over the plate. Take the small basil perfumed tomato dice and dispose the bass fillets on a small bed of tomatoes. Add some sauce, and, to end, the fried eggplant skins. Now, you only have to place the small basil leaf and the dish is ready!

Crispy Pineapple with Coconut Ice Cream-<ol> <li> Start with an English cream, by stirring milk, egg yolk and sugar. At the end of the cooking, take the pot of the fire and add coconut milk, coconut cream and some grated coconuts.</li> <li> Then, put this preparation in the ice cream machine to make the coconut ice cream. </li> <li> Cut the pineapple into very fine slices and collect the pineapple juice and make a sauce out of it. Sprinkle sugar icing on a plate and put the pineapple on top of it. Then, sprinkle more of the sugar icing on it, before putting the plate into the stove so that it lightly caramelizes. </li> <li> Now you will prepare small disks with the crème patissiere. </li> <li> To do so, cut a small stencil out of a cardboard box. Start by lightly sprinkling the plate with sugar icing, put the stencil on the plate, take a little bit of the crème patissiere and spread it over the plate and the stencil. </li> <li> After 5 minutes cooking, take the grated coconut, the round crème pâtissière disks and the round pineapple slices out of the stove, where we had previously left them.</li> <li> On the dish, put 3 scoops of the coconut ice cream. </li> <li> Sprinkle the scoops with some grilled coconut. Then, put some of the pineapple sauce on each side. Take a tiny bit of the raspberry sauce to decorate the dish. </li> <li> Put the small grilled round pineapple slices on each side of the scoops.</li> <li> End by delicately placing a small pineapple piece in the centre for decoration. The crusty pineapple with coconut ice cream is ready. </li> </ol>