smart and fast

smart and fast50 light and beautiful recipes

the art of hospitality

easy and stylish

2

summary

appetizer

Fresh melon and watermelon 4_

Gazpacho melon 5_

Sauerkraut salad 6_

Poached eggs with truffle, hollandaise sauce 7_

Fig and goat cheese saltimbocca with garam masala 8_

Mixed salad with foie gras and fig chutney 10_

Terrine with pistachio and mango chutney 11_

Limes stuffed with whitefish tartare 12_

Turnips and foie gras terrine with herbs 14_

Conserve of duck with salad 15_

Bites of salmon with herbs 16_

Crab with guacamole 17_

Salmon tartar and great scallop 18_

St. jacques carpaccio with citrus 19_

Nori sardines rolls 20_

Small prawn gratin with turmericma 21_

3

summary

dishes

Floating islands with salmon and broad beans 22_

Cockles with milanese 24_

Cod with black tagliatelles 25_

Monkfish roll with pesto 26_

Monkfish skewers with buckwheat 27_

Sardine fillets with goat 28_

Cucumber and grilled red mullet with tapenade 29_

Crab-chicken gratin 30_

Turkey rolls with goat cheese 31_

Chicken mille-feuille with truffles 32_

Curried chicken strips a la plancha 34_

Roasted quails with pumpkin and vanilla butter 35_

Duck breasts and salted panna cotta with black sesame 36_

Duck breast with green pepper and cider 37_

Lamb kebabs italian 38_

Crusted rack of lamb 39_

Beef rib Bordeaux wine sauce 40_

Tradition beef tartar 41_

Dessert

Pink praline mousse 42_

Pink lemon 44_

Red fruit sorbet 45_

Berries tiramisu 46_

Vacherin with berries 47_

Raspberry, champagne zabaglione 48_

Honey-verbena panna cotta 49_

tiramisu tartlets 50_

Fruit jelly 52_

Cups of caramel pears with dried fruit 53_

Mango mille-feuilles 54_

Pear tartlets and almond butter 55_

Shortbread with chocolate mousse and caramelized fruits 56_

Praline soufflés 58_

Gratin of figs with cinnamon 59_

Double chocolate tart 60_

4

Fresh melon and watermelon

600 g of melon (orange and yellow)400 g of watermelon

1 lemon1 sprig of mint

2 sheets of feed gelatin2 tbsp. of liquid honey

2 tbsp. water orange blossom

1. Remove the rind and seeds of melons and watermelons. Cut the fruit pulp into very thin slices. Rinse the lemon zest and grate on a fine grid.

2. Heat 20 cl of water. Put the sheet of gelatin in a bowl of cold water, wring them between your fingers and let them dissolve in hot water. Add the lemon zest, honey liquid and water orange blossom. Mix well.

3. Arrange the slices of melon and watermelon into 4 glasses by pouring between each layer of fruit a slightly perfumed liquid. Keep in the refrigerator for minimum 2 hours. Garnish with mint leaves and serve chilled.

For 4 people

Preparation 20 min

No cooking

Waiting time 2 h

Easy

Recipe_Monique MOURGUES

PHOTO_Francis KOMPALITCH

5

1 melon1 peach250 g of yellow cherry tomatoes250 g red cherry tomatoes 2 tbsp. with balsamic vinegarTabascoSalt and pepper

Gazpacho melon

1. Rinse the tomatoes and cut them into strips. Add pepper and salt. Cool and refrigerate.

2. Remove the melon seeds and cut the flesh into pieces. Peel the peach and mix the flesh with the pieces of melon, vinegar, 2 drops of Tabasco, salt and pepper. Keep for 1 h in the refrigerator.

3. Pour the gazpacho into glasses, sprinkle with sliced tomatoes and serve immediately.

For 4 people

Preparation 20 min

No cooking

Waiting time 1 h

Easy

Recipe_PRISMAPIX

PHOTO_Laurent ROUVRAIS

6

Sauerkraut salad

300 g of cooked sauerkraut2 endives4 eggs60 g of hazelnuts3 tbsp of hazelnut oil1 tbsp cider vinegarSalt and pepper

1. Clean the endives and remove a few leaves. Mix the vinegar, oil, salt and pepper.

2. Roast the hazelnuts in a non-stick skillet. Cook eggs in boiling water for 6 min. Warm up the sauerkraut.

3. On each plate, arrange the sauerkraut, endive leaves and shelled eggs. Sprinkle with hazelnuts, pour over the vinaigrette in a thin stream and serve immediately.

For 4 people

Preparation 15 min

Cooking time 6 min

Easy

Recipe_PRISMAPIX


7

Poached eggs with truffle, hollandaise sauce

4 extra-fresh eggs + 2 yolks4 slices bacon2 tbsp. of vinegar1 tbsp. lemon juice1 box of truffle peelings125 g butter2 buns

1. Pour 1 l of water with vinegar in a large saucepan and bring to a slight boil. Break an egg into a saucer and slide it into the simmering water. Cook about 5 minutes. Drain the poached egg and cook the 3 others in the same way. Set aside.

2. Melt 100 g of butter. Whisk the egg yolks with the lemon juice and 1 tbsp. of water in a bain-marie over medium heat. Stir in the melted butter by whisking to emulsify the Hollandaise sauce. Add salt.

3. Grill the bacon in a dry non-stick pan. Toast the bread. Open them in half and spread them with butter. Cover them with bacon and eggs, before serving coat with sauce and truffle shavings.

For 4 people

Preparation 25 min

Cooking time 10 min

Medium

Recipe_PRISMAPIX


8

Fig and goat cheese saltimbocca with garam masala1. Wash the figs. Cut in halves. Spread fresh goat cheese onto each fig half. Sprinkle with garam masala.

2. “Glue” the fig halves back together, the goat cheese will make them stick. Make the saltimbocca by wrapping each fig with a slice of smoked bacon. Close each saltimbocca with a toothpick. Arrange the saltimbocca on a casserole dish.

3. Preheat the oven to 425°F. Cook in oven for 15 min. Serve hot.

8 figs2 small packages of fresh goat cheese

16 slices of thinly sliced smoked bacongaram masala

wooden toothpicksFor 4 people

Preparation 30 min

Cooking time 15 min

Recipe_Catherine BOURZAT

PHOTO_Laurence MOUTON

9

10

Mixed salad with foie gras and fig chutney

100 g of semi-cooked duck foie gras

4 fresh figs100 g of mesclun100 g green beans

1 tbsp of chopped fig chutney1 tbsp of flaked almonds

4 tbsp of olive oil2 tbsp of balsamic vinegar

Salt and pepper

1. Tail, wash and cook the green beans in boiling salted water for 15 min. Drain and rinse them with cold water. Wash and dry the mesclun. Rinse and slice the fresh figs into quarters.

2. Dry Roast the almonds in a non-stick skillet. Dissolve the chutney with vinegar and then whisk with the oil to emulsify the sauce. Add salt and pepper.

3. Cut the chilled foie gras with a vegetable peeler into shavings.

4. Mix the salad, green beans, figs and almonds. Serve drizzled with vinaigrette and sprinkled with shavings of foie gras.

For 4 people

Preparation 25 min

Cooking time 20 min

Easy

Recipe_PRISMAPIX


11

Terrine with pistachio and mango chutney

1. Chop the turkey breasts and half of the cleaned chicken livers. Soak bread crumb in the milk.

2. Clean the mushrooms and slice them.Sauté for 10 min. in a pan with 1 tbsp of oil.

3. Peel the apples and cut them into cubes. Peel and chop the shallots. Sauté the apples and shallots for 2 min. in another pan with the remaining oil. Add the remaining chicken livers chopped in pieces and cook for 5 min. Add salt and pepper and set aside. Preheat oven to 180°C (th.6).

4. Deglaze the pan with the wine. Mix the minced meat with the beaten egg, the drained bread crumbs, mushrooms, 2 tbs of chutney, the petit-suisse, pistachios, fried livers and deglazed juices. Salt and pepper. Pour into a bowl and tamp. Cover and place in a bain-marie of boiling water. Bake for 1 hour 15 minutes. Reserve for 12 hours in the fridge before serving with the remaining chutney and toasted bread.

400 g chicken livers300 g turkey breast

300 g cultivated mushrooms50 g crumb of bread

3 shallots3 apples

1 egg5 cups milk

1 jar mango chutney1 petit-suisse

5 tbsp shelled pistachios5 cl sweet white wine

2 tbsp cooking oilSalt and pepper

For 4 people

Preparation 30 min

Waiting time 12 h

Cooking time 1 h 30

Medium

Recipe_PRISMAPIX


12

13

Limes stuffed with whitefish tartare

1. Wash and dry 4 of the limes. Place in freezer for 5 min. Peel the cucumber, dice, then remove the seeds in a colander. Sprinkle with coarse salt and let drain for 10 min.

2. Use a vegetable peeler to cut two nice strips of zest from one of the remaining limes. Cut in thin pieces. Juice the two limes. Chop the fish into a tartare.

3. Remove the limes from the freezer. Cut an end off of each lime and remove the pulp from inside using a knife. Place the pulp in a clean towel, and squeeze the juice into a mixing bowl. Add the chopped fish, cucumber, zest, juice from the other limes, ginger and olive oil to the same bowl. Mix. Refrigerate 30 min, long enough for the fish to marinate in the lime juice.

4. Remove from the refrigerator. Add salt and pepper. Using a spoon, stuff the emptied limes with the mixture. Serve the limes chilled, sprinkled with the pink peppercorns and cilantro.

6 untreated limes11 oz whitefish6 oz cucumber

1 tsp freshly grated ginger1 tsp crushed pink peppercorns

4 sprigs cilantro4 tbsp olive oil

salt, pepper For 4 people

Preparation 30 min

no cooking

waiting time 30 min

Recipe_Corinne MORIN

PHOTO_Isabelle ROZENBAUM

14

Turnips and foie gras terrine with herbs

1. Peel the turnips and put them in a saucepan of boiling salted water for 15 min. Drain them and let cool. Slice them into enough thin slices.

2. Salt and paper the foie gras slices still frozen. In a very hot non-stick skillet over medium heat, fry them for 2 min. Drain on paper towels.

3. Rinse and thin out the coriander and parsley.

4. Line a terrine with plastic film leaving it beyond the edges. Arrange a layer of the foie gras, cover with herbs and a layer of turnips. Fill the bowl until all the ingredients have been used and finish with a layer of foie gras. Fold the film on top and press lightly. Cool and refrigerate at least 6 hours before serving the terrine cut into slices with green salad.

650 g of slices of frozen raw duck foie gras 300 g fresh turnips10 sprigs coriander10 sprigs of chervil

Salt and pepper

For 6 people

Preparation 20 min

Waiting time 6 h

Cooking time 20 min

Medium

Recipe_PRISMAPIX


15

Conserve of duck with salad2 legs of conserved duck250 g of spinach shoots

1 shallot1 pear½ lemon

1 tsp. of honey1 tsp of mustard

3 tbsp. oilSalt and pepper

1. Remove the fat form the duck legs. Heat for 10 min over low heat in a pan, first the skin side down, then the other side. Drain on paper absorbent. Remove the skin, Shred the flesh.

2. Peel and cut the pear into thin slices. Sprinkle it with a dash of lemon.

3. Mix in a bowl the vinegar, honey and mustard, salt and pepper. Emulsify the oil. Add the ground shallot and spinach shoots, mix. Divide the pear and the conserve, Serve.

For 4 people

Preparation 20 min

Cooking time 10 min

Recipe_THALIE BARDINET

PHOTO_BRUNO MARIELLE

16

Bites of salmon with herbs4 large slices of smoked salmon

2 ripe avocados point1 lime + 1 juice250 g mascarpone

1 bunch of chopped herbs (basil, mint, parsley)

1 tsp. wasabi paste2 tsp. sesame golden

salt

1. Mix the mascarpone with the lemon juice, wasabi paste, chopped herbs. Lightly add salt.

2. On a slice of salmon placed on plastic wrap, spread a quarter of the herbal preparation. Roll up with the film, close the ends and keep in a cool for 45 min. Do the same with the other slices of salmon.

3. Remove the film and show the wraps cut into sections, accompanied by slices of avocado sprinkled with lime. Sprinkle with sesame seeds and serve immediately

For 4 people

Preparation 20 min

No cooking

Waiting time 45 min

Easy

Recipe_PRISMAPIX


17

Crab withguacamole

1 can of crab2 avocados

1 raw beetroot1 fennel

2 artichokes1 lime

1 bunch cilantro1 pinch of Espelette pepper

salt

1. Peel the beets and the fennel then cut into sticks. Rinse artichokes and cut them into 4. Cool and refrigerate. Rinse and chop the coriander leaves.

2. Mash the avocado flesh with a fork, pour the lime juice, sprinkle with the pepper, add the coriander, salt. Mix well.

3. Drain and crumble the crab flesh, incorporate it in the avocado preparation. 4. Put the mixture into glasses and serve with raw vegetables.

For 4 people

Preparation 20 min

No cooking

Waiting time 45 min

Easy

Recipe_PRISMAPIX


18

300 g of salmon fillet300 g of great scallop without coral 2 shallots1 bunch of coriander1 lemon1 jar of green tapenade2 tbsp olive oilSalt and pepper

Salmon tartar and great scallop

1. Finely chop the salmon and the great scallop. Peel and chop the shallots.

2. Mix the ingredients above in a bowl. Add oil, lemon juice and coriander chopped inely. Salt and pepper.

3. Shape the tartar in a ramekin and turn it on the serving plates. Put on a little of tapenade and serve immediately.

For 6 people

Preparation 20 min

No cooking

Easy

Recipe_PRISMAPIX


19

St. jacquescarpacciowith citrus

12 St. Jacques Walnut1 grapefruit

1 orange1 lemon

some alfalfa shoots1 large rice papers1 tsp of soy sauce

3 tbsp. of olive oil4 tbsp. of peanut oil

pepper

1. Peel the grapefruit and orange, then separate the quarters over a bowl to catch the juice. Finely grate the lemon zest. Press it to extract the juice. Mix in a bowl the juice and lemon zest, juice of the other citrus, soy sauce, pepper and olive oil.

2. Using a sharp knife cut the walnuts Saint-Jacques in very thin strips. Place in a shallow dish and pour the marinade. Keep for 15 min. in cool.

3. Cut the rice papers into 12 pieces. Fry them in oil to make them crispy, then drain. 4. Divide the citrus and the Saint-Jacques in small cups. Decorate with a few shoots of alfalfa and rice crisps. Serve well chilled.

For 4 people

Preparation 15 min

Waiting time 15 min

No cooking

Medium



20

Norisardines rolls

8 fillets of fresh sardines4 rice cakes

(Asian grocery stores)4 leaves of nori

(Asian grocery stores)1 jar of peppers in brine

2 tbsp olive oil1 lime

chili powder

1. Cut sardine fillets in half, sprinkle them with 1 tbsp of oil and lemon juice. Refrigerate for 15 min.

2. Immerse the rice in cold water. Place them on a clean, damp cloth.

3. Cut out squares in the leaves of the seaweed and place them on the rice cakes.

4. Drain the peppers and carefully cut them into strips. Place them and the sardine fillets, drained on the leaves of the seaweed. Roll them with the rice cakes tight. Cut them in half. Emulsify the remaining oil, lemon juice and a little chili powder.

5. Serve the rolls accompanied by a small bowl of sauce.

For 4 people

Preparation 25 min

Waiting time 15 min

No cooking

Easy

Recipe_PRISMAPIX


21

Small prawn gratin with turmericma

1 kg of raw frozen prawns1 untreated orange1 untreated lemon6 egg yolks20 cl of smooth white wine3 tbsp of double cream2 pinches of turmericsalt

1. Let the prawn thaw according to the package directions. Remove the heads and shells. Dry the meat in absorbent paper.

2. Remove the zest of the orange and lemon with a vegetable peeler and scald them. Squeeze the fruits and reserve 10 cl of juice.

3. Beat the egg yolks in a heavy saucepan. Add the fruit juice, wine, salt and turmeric. Whisk over low heat until the mixture doubles in volume. Remove from the heat and stir in the cream and whisk the zabaglione for 1 min.

4. Turn on the broiler. Arrange the prawns in individual gratin dishes and top with the zabaglione. Cook au gratin for 5 min. under the grill and serve immediately decorated with zests.

For 6 people

Preparation 20 min

Cooking time 15 min

Medium

Recipe_PRISMAPIX


22

23

Floating islands with salmon and broad beans400 g of frozen pod broad beans

200 g smoked trout4 eggs1 lemon

50 cl milk50 g butter

2 tbsp. with chopped dillSalt and pepper

1. Cook the beans according to the package directions. Drain, cool and remove the skin.

2. Rinse the lemon, grate zest and squeeze it. Bring milk to boil with the zest in a saucepan.

3. Whisk the egg whites until stiff with 1 pinch of salt. Poach large spoonfuls of meringue into the simmering milk, turning halfway through cooking. Drain them on a clean cloth.

4. Mix with a little milk, egg yolks, salt and pepper in a saucepan. Pour them into the pan and allow to thicken over low heat by stirring constantly, until the cream coats the spoon. Remove from heat, stir in 1 tbsp. of dill.

5. Heat the butter in a frying pan and put in the beans to reheat. Add salt and pepper, sprinkle with dill.

6. Pour the cream in bottom of soup plates, divide the white poached and smoked trout cut into strips. Garnish with dill and serve warm or cold.

For 4 people

Preparation 15 min

Cooking time 20 min

Medium

Recipe_PRISMAPIX

PHOTO_MARIELLE-GAULT

24

Cockles with milanese

2 kg of cockles40 g of Parmesan15 g butter1 clove garlic1 shallot1 lemon6 sprigs of parsley10 cl dry white winepepper

1. Clean and rinse carefully the cockles. Cut the Parmesan cheese with vegetable peeler, then roughly chop. Rinse and chop the parsley. Peel and chop the garlic and shallot. 2. Rinse the lemon, peel the zest, remove the white skin and chop it. Mix it with parsley, garlic and parmesan. Set aside.

3. Sauté the shallots with hot butter for 3 minutes in the pan. Add the white wine and cockles. Add pepper. Cook for 3 minutes with a cover over high heat until cockles open. Serve hot with Parmesan cheese sauce.

For 4 people

Preparation 10 min

Cooking time 3 min

Easy

Recipe_PRISMAPIX


25

Cod withblack tagliatelles

1. Let the cod soak according to the package directions, then cut it into four. Pepper. Peel and chop the onion and garlic. Drain the sun-dried tomatoes and chop them.

2. In a large pan with 1 tbsp of cooking oil, melt the onion and garlic. Add the chopped tomatoes, peppers, and dried tomatoes. Add salt and cook for 5 min. Mix and add the thyme leaves.

3. Cook the tagliatelles in boiling salted water according to the cooking time indicated. Drain the pasta and toss them with the remaining oil.

4. Fry the cod slab in 1 tablespoons of hot oil for 5 min.

5. Serve hot the pasta with cod, accompanied by sauce.

600 g pre-soaked cod350 g of black tagliatelle

1 garlic clove 1/2 onion

1 small can of crushed tomatoes1 small jar of sun dried tomatoes in olive oil

1 sprig of thyme3 tbsp olive oil

2 pinches of Espelette pepper powder

Salt and pepper

For 4 people

Preparation 20 min

Cooking time 10 min

Easy

Recipe_PRISMAPIX


26

Monkfishroll with pesto

4 monkfish fillets of 200 g each4 tbsp pesto

12 thin slices of raw ham1 tbsp olive oilSalt and pepper 1. Sprinkle the fish fillets with

olive oil. Add salt and pepper and set aside. Preheat oven to 180°C (th.6).

2. Form 4 rectangles overlapping the slices of ham in threes. Brush them with pesto. Place a fillet of monkfish on a rectangle of ham and roll it. Tie it tight.

3. Place the rolls on a greased baking sheet and bake for 20 minutes, pull the strings and serve hot with spaghetti with ham.

For 4 people

Preparation 15 min

Cooking time 20 min

Easy

Recipe_PRISMAPIX


27

Monkfish skewers with buckwheat

1. Rinse the monkfish, pat dry and cut it into cubes. Coat them with turmeric. Add salt and pepper. Thread them on wooden skewers and set aside in the refrigerator.

2. Peel and chop the onion. Melt it in a pan with 2 tbsp. of oil. Add the buckwheat, mix and pour the wine. Let the liquid evaporate, add the vegetable stock, salt and pepper and cook for 15 min. until there is almost no liquid.

3. Meanwhile, cook the skewers for 10 minutes in a pan with 1 tbsp. of oil.

4. Sauté the broccoli thawed for 5 min. in the remaining oil. Mix them with buckwheat and stir in the crème fraîche.

5. Serve the skewers accompanied with broccoli buckwheat.

600 g monkfish tail250 g of frozen broccoli florets300 g roasted buckwheat (food stores)1 onion15 cl dry white wine40 cl of vegetable stock4 tbsp. of olive oil2 tbsp. crème fraîche½ tsp. of turmericSalt and pepper

For 4 people

Preparation 15 min

Cooking time 15 min

Easy

Recipe_PRISMAPIX


28

Sardine fillets with goat1. Preheat the oven th.6 (180°C). With the back of a knife, scrape the sardines under running cold water. Remove the head of the sardine, split them. Empty them, remove the backbone. Rinse and dry. Add salt and pepper, sprinkle a little oil.

2. Use the fork to mash the goat cheese with crushed garlic, chopped herbs and egg.

3. Divide the sardine fillets. Roll them, keep them with spears. Place in a baking dish, sprinkle with the remaining oil. Bake for 15 min. Serve with lemon wedges.

16 fresh sardines250 g fresh goat cheese

1 egg1 clove garlic

½ bunch of chives6 sprigs of parsley3 tbsp. of olive oil

2 lemonsSalt and pepper

For 4 people

Preparation 15 min

Cooking time 15 min

Recipe_PRISMAPIX


29

Cucumber and grilled red mullet with tapenade

12 red mullet fillets2 cucumbers3 tbsp of tapenade1 tomato3 tbsp olive oilSalt and pepper

1. Using a mandoline or a cheese slicer, slice the cucumber lengthwise into ribbons, turning, without taking the part containing the seeds. Cook them for 6 min. in a steamer.

2. Oil the 2 red mullet fillets. Grill them in the pan skin side down. When the edges turn white, turn them, turn off the heat and allow to finish cooking for 2 min.

3. Divide the cucumbers and red mullet fillets on plates. Salt and pepper. Scatter over the diced tomato, drizzle with olive oil. Serve with tapenade.

For 4 people

Preparation 10 min

Cooking time 10 min

Recipe_Thalie BARDINET


30

Crab-chicken gratin

1. Soak the bread with cream. Remove skin from chicken legs, remove the bones and cut the flesh into cubes. Fry them with cleaned and minced onions, 2 tbsp of oil.

2. Remove from heat and stir in the drained crab flesh, peeled and pressed garlic, bread crumbs, beaten egg with the seeded chilli and chopped parsley. Add salt and pepper.

3. Divide the mixture into four oiled plates and brown in oven for 15 min., heat th.6 (180°C). Serve hot.

240 g crab flesh2 chicken legs4 spring onions or 4 onions-tops1 clove garlic1 small chilli1 egg15 cl of cream2 slices of bread6 sprigs of parsley3 tbsp. cooking oil2 pinches of curry

For 4 people

Preparation 15 min

Cooking time 20 min

Easy

Recipe_PRISMAPIX

PHOTO_LAURENT ROUVRAIS

31

4 very thin turkey escalopes 12 thin slices of smoked bacon1 log of goat cheese (200 g)1 garlic clove4 sprigs of basil3 tbsp olive oilSalt and pepper

1. Scrape the goat cheese rind if necessary, cut into quarters lengthwise.

2. In a bowl, mix crushed garlic, chopped basil and olive oil.

3. Salt and pepper the turkey escalope. Coat them with perfumed oil. Place a piece of goat cheese in the center, then roll them.

4. Wrap each roll with 3 slices of bacon in overlapping them. Tie them. Grill them on the grill or barbecue over medium high heat for 12 min., turning frequently. Serve with green beans.

Turkey rolls with goat cheese

For 4 people

Preparation 10 min

Cooking time 15 min

Recipe_BARDINET


32

33

Chicken mille-feuille

with truffles

1. Grate celery root. In a saucepan over low heat, melt 1 tablespoon of butter. Add shredded celery and cook covered for 20 min. Season with salt and pepper and set aside.

2. Meanwhile prepare the truffle vinaigrette; in a saucepan combine truffle, cut into strips with juice, add argan oil, vinegar, salt and pepper. Heat on low, over a double broiler. Cut chicken into strips, then dice. Keep cool.

3. In a saucepan over low, heat the broth. Add meat. Cook for 1 min. while stirring. Drain and set aside. On high heat, reduce the broth by half. Lower the heat and stir in truffle vinaigrette. Mix. Simmer for about 5 min. over medium heat. Set aside.

4. Preheat oven to 350°F. Prepare the mille-feuille on a rectangular nonstick baking sheet. Open a sheet of phyllo dough and brush with melted butter. Layer a second sheet of phyllo on top, brush with melted butter. Repeat the procedure a third time. Slice the sheet into 16 rectangles. Bake for 5-7 min., checking for doneness.

5. When the mille-feuille is golden, remove from the oven. Reheat sauce and add diced chicken. Assemble the layers; place the first piece of pastry on a hot serving dish, spread a bit of chicken and celery on top, cover with another layer of pastry and a little more chicken and celery. Repeat this process twice; finishing with a layer of pastry. Secure with a toothpick. Swirl a drizzle of truffle sauce around pastry. Serve hot.

3 chicken breasts1/2 celery root1 tbsp. butter1 fresh or canned truffle3 tbsp. argan oil1 tbsp. sherry vinegar3/4 cup chicken stock3 sheets phyllo dough1/2 cup butter, meltedSalt and pepper

For 4 people

Preparation 30 min

Cooking time 35 min

Recipe_Patrick LUCAS


34

Curried chicken strips a la plancha

1.Cut the chicken breasts into strips. Mix the curry powder, olive oil, salt and pepper together in a dish. Place the chicken strips in the dish. Mix well and marinate in the refrigerator for at least 8 hours.

2. Mince the mint leaves. Quarter the tomatoes. Place the tomatoes on an electric plancha or griddle over medium heat. Brown each side for 2 min. Put on one side of the plancha to keep hot.

3. Place the chicken strips on the plancha on medium heat. Brown each side for 1 min. Brush them with curry paste. On warmed plates, arrange the tomatoes sprinkled with mint and add the chicken strips.

4 chicken breasts2 tbsp red curry powder

5 tbsp olive oil4 sprigs of mint

8 heirloom tomatoes (beefsteaks or black crimeas)

2 tbsp red curry pastesalt and pepper

For 4 people

Preparation 10 min

waiting time 8 h

Cooking time 6 min

Recipe_Patrick LUCAS


35

4 quails, ready to roast15 oz fresh pumpkin

4 thin slices of smoked bacon1 stick butter,

softened at room temperature2 vanilla podssalt, pepper

Roasted quailswith pumpkin and vanilla butter

1. Prepare the vanilla butter. Cut the butter into pieces. Cut the vanilla pods in half lengthwise. Remove the seeds and kneed them into the butter.

2. Wrap each quail with a piece of smoked bacon, and close with a toothpick. Place the quails in a casserole dish.

3. Preheat the oven to 415°F.Without peeling, slice the pumpkin, remove the seeds, and cube. Sprinkle the pumpkin cubes around the quails. Add the vanilla pods. Cut the butter into small pieces and sprinkle around the dish. Add pepper and salt lightly. Sprinkle with half a glass of cold water.

4. Put in the oven and cook 40 min., basting the quail regularly.

For 4 people

Preparation 10 min

Cooking time 40 min

Recipe_Corinne MORIN


tip

The pumpkin can be replaced with winter squash.

36

2 large duck breasts4 large carrots25 cl milk25 cl of cream1 fryer6 g sheet of gelatin2 tbsp. vinegar4 tbsp. black sesame cream1 tbsp. of honey1 tbsp. of soy sauceSalt and pepper

1. Soak the gelatin in cold water for 10 min. Bring milk and cream to a boil. Remove from heat, add the drained gelatin. Let melt then add salt, pepper and stir in the sesame cream. Pour into small pots. Leave in the refrigerator about 3 hours.

2. Peel and cut the carrots into long ribbons with a vegetable peeler. Fry the duck breasts skin side for 7 min., and then for 3 min. flesh side. Fry the carrots in hot oil. Drain and add salt.

3. Remove the fat from the duck breasts and deglaze with the vinegar, soy sauce and honey. Serve with sliced duck, carrot chips, panna cotta.

For 4 people

Preparation 10 min

Cooking time 15 min



Duck breasts and salted panna cotta with black sesame

37

2 duck breasts5 cl cider

1 tbsp. cider vinegar2 tbsp. green pepper

15 cl of cream4 pears

20 g butterSalt and pepper

Duck breast with green pepperand cider1. Remove the fat from duck breasts with a knife in braces. Sprinkle the pan with 2 pinches of salt, heat over high heat. Put the duck breasts to grill for 4 min. on the skin side. Remove the fat. Cook 2 min. over low heat, flesh side. Remove the duck breasts and keep warm.

2. Clean the stove and pour the cider and vinegar. Add the green pepper, sauté for 2 min. Pour the cream and cook for 3 min.

3. Peel the pears, cut into quarters and fry them in butter for 5 min. by turning them.

4. Slice the duck breasts, add salt and pepper. Drizzle with sauce and serve with pears.

For 4 people

Preparation 5 min

Cooking time 15 min

Recipe_thierry BARDINET


38

Lamb kebabs italian

600 g leg of lamb cut into cube250 g canned tomatoes

8 onions2 tbsp. olive oil

1 lemon1 tsp. oregano1 clove garlic

sea salt, pepper

1. Put the lamb pieces in empty plate. Drizzle with oil and lemon juice. Add oregano and peeled and pressed garlic, mix. Keep at room temperature.

2. Peel and cut onions into quarters. Thread the meat onto skewers, alternating with the quartered onions and chunks of tomatoes.

3. Let them cook for 5 to 6 min. on a hot grill or barbecue, turn frequently. Add salt and pepper after cooking. Serve hot with green beans.

For 4 people

Preparation 20 min

Cooking time 15 min

Easy

Recipe_PRISMAPIX


39

Crusted rack of lamb

1 Lamb Rack of 8 chops250 g tagliatelle with tomato400 g of frozen broad beans

1 clove garlic80 g butter

30 g ground almonds30 g of bread crumbs

30 g of grated parmesan1 tbsp. olive oil

thymeSalt and pepper

1. Preheat the oven th.6-7 (200°C). Combine in a bowl 60 g of softened butter, breadcrumbs, ground almonds, parmesan, peeled and pressed garlic, salt and pepper.

2. Spread this mixture over the lamb and pressing firmly to adhere. Place the meat in a lightly oiled baking dish and bake for 30 min.

3. Deep in boiling salted water the broad beans for 3 min. Drain them. Let them warm up for a few minutes in a pan with the remaining butter.

4. Cook the pasta according to the instruction on the package. Drain and mix them with the broad beans. Drizzle them with a fillet of olive oil.

5. Cut the lamb chops and serve accompanied by tagliatelle with broad beans.

For 4 people

Preparation 20 min

Cooking time 15 min

Easy

Recipe_PRISMAPIX


40

Beef rib Bordeaux wine sauce

1. Preheat the oven th.7 (210°C). Brown the rib of beef with salt and pepper in a casserole with the oil and 15 g of butter. Bake the casserole for 10 min. Wrap the meat in a sheet of aluminum foil and set aside for 15 min. in the off oven slightly open.

2. Clean the casserole and melt the peeled and chopped shallot with 15 g butter. Add vinegar, wine and boil for 1 minute. Stir in the remaining butter by whisking. Keep warm.

3. Peel the potatoes and cut them into chips. Mop them before dipping them in the frying at 180°C. Drain them.

4. Serve the rib of the beef thickly sliced, with chips and sauce.

1 prime rib (800 to 900 g)800 g potatoes (Bintje)1 shallot60 g butter1 tbsp. of cooking oil20 cl of red wine (Cahors or Côtes du Rhône)2 tbsp. with balsamic vinegar1 fryerSalt and pepper

For 4 people

Preparation 25 min

Cooking time 20 min

Medium

Recipe_PRISMAPIX


41

Tradition beef tartar

For 4 people

Preparation 25 min

No cooking

Easy

Recipe_PRISMAPIX


1.Separately chop anchovies, gherkins, capers, onions, rinsed parsley, shallot and ginger.

2. Mix the meat with a tablespoon of each chopped ingredients. Season with the egg yolk, tomato ketchup, tabasco, lime juice, a drizzle of olive oil and balsamic vinegar, salt and pepper. Cool and refrigerate.

3. To serve, shape the meat in stainless steel circles on plates. Surround them with the rest of the chopped condiments. Serve with a salad of herbs (chervil, parsley, tarragon, chives, dill, basil) and sprouts (leeks, beets), generously drizzled with oil and vinegar.

600 g ground beef2 egg yolks4 anchovy fillets4 spring onions1 shallot1 lime4 gherkins4 tbsp capers1 bunch of parsley50 g of ginger50 g of ketchupA drizzle of olive oilA drizzle of balsamic vinegarTabascoSalt and pepper

42

43

1. Coarsely crush the pralines using a mortar (except 4). Put them in a saucepan with the cream and heat gently to melt the sugar of the pralines. Allow to cool and mix.

2. Whis the egg whites until stiff. Gently fold them in the praline cream.

3. Pour the resulting mousse into 4 glasses. Sprinkle with whole pralines and serve with small shortbread.

Pink praline mousse

1 sachet of 200 g pink pralines25 cl of single cream

4 egg whites

For 4 people

Preparation 30 min

No cooking

Recipe_HectorBAROTOQUI


one more recipe

You can use this mousse to concoct a delicious praline

pie. Instead of presenting it in verrines, pour it over a tart bottom rolled out in a

pie dish and pre-baked for 10 min. in hot oven (th.6). Serve warm. unmolded and sprinkled with the remaining pralines.

44

Pink lemon1/2 the lemon sorbet 1/2 of the lime sorbet8 cl of Cassis Cream1 lime1 lemon

1. Place the glasses in the fridge until serving.

2. Rinse the lemons. Take the zest in long filaments, as thin as possible.

3. Place in the bottom of glasses 1 scoop of lemon sorbet. Cover it with cassis cream. Add 1 scoop of lime sorbet and finish with the filaments of lemons. Serve immediately.

Variation

You can vary at will the associations of flavors. For a non-alcoholic version for children, replace the cassis cream with a natural strawberry syrup and lemon sorbet with an almond ice.

For 4 people

Preparation 20 min

No cooking

Easy

Recipe_PRISMAPIX


45

Red fruit sorbet300 g frozen mixed berries100 g of caster sugar5 cl Cointreau1 orange juiceJuice of 1 lemon1 bunch fresh verbena4 bunches of currants4 oranges

1. Bring 10 ml of water to a boil with the verbena, turn off the heat, let infuse for 15 min. Filter, add the sugar. Heat again, let reduce by half, add the citrus juice and Cointreau.

2. Rinse the oranges and hollow the oranges to keep only the hulls, set aside.

3. Finely mix the red fruits with the syrup of the verbena. Immediately fill the oranges of this mixture then put them in the freezer.

4. Just before serving; garnish them with verbena and red currants.

For 4 people

Preparation 30 min

No cooking

Easy

Recipe_Hector BAROTOQUI


46

Berries tiramisu

1. Gently wipe the raspberries on a fine cloth, rinse the strawberries, remove their stalks and split them into two or four according to their size.

2. Separate the egg whites and yolks. Pour the sugar over the egg yolks, whisk until frothy, then add the mascarpone. Beat the egg whites until stiff. Gently fold the meringue into the mascarpone mixture.

3. Pour the wild strawberries liqueur in a bowl, soak in half of the sponge finger biscuits. Distribute them in the bottom of verrines and add some fruits. Cover with a layer of mascarpone mixture and sprinkle with cocoa.

4. Repeat, alternating a layer of sponge finger biscuits, a layer of fruit, another layer of mascarpone mixture and sprinkle with cocoa. Reserve the verrine in the refrigerator. Just before serving, garnish with some fruits and a mint leaf.

250 g strawberries125 g raspberries2 eggs250 g mascarpone100 g of caster sugar2 tbsp of cocoa powder12 sponge finger biscuits4 tbsp wild strawberry liqueur

For 4 people

Preparation 20 min

No cooking

Easy



47

Vacherin with berries1. Rinse the strawberries and cut them in half. Pit the cherries, mix them in a pan with the jam sugar. Cook for 6-7 minutes over high heat by stirring. Remove them in the skimmer. Boil the juice for 3 to 4 minutes to make it slightly thickened.

2. Coarsely crush the meringues. Divide them into four circles placed on dessert plates. Add the cooled strawberries and cherries, then cover quickly vanilla ice cream and strawberry sorbet.

3. Remove the circles, decorate with some fresh fruit and serve immediately, topped with cooled cherry juice.

200 g strawberries200 g of cherries2 large meringues

80 g jam sugar for jam1/4 l of strawberry sorbet1/4 l of vanilla ice cream

For 4 people

Preparation 15 min

Cooking time 15 min



48

Raspberry, champagne zabaglione

1. Mix the sugar, egg yolks and champagne in a saucepan. Cook in bain-marie without stopping to whisk until the mixture doubles in volume (around 10 min). Remove from heat and continue to whisk for another 5 min until the zabaglione is lukewarm.

2. Pour the zabaglione into individual cups. Sprinkle with raspberries and serve immediately.

For 4 people

Preparation 15 min

Cooking time 15 min

Recipe_Hector BAROTOQUI

PHOTO_LAURENT ROUVRAIS

2 punnets of raspberries6 egg yolks150 g of sugar25 cl champagne

49

Honey-verbena panna cotta

For 4 people

Preparation 15 min

Cooking time 1 min

Waiting time 5 h

Easy



1. Rinse the verbena and thin out it. Place the gelatin in cold water.

2. Boil the milk and cream. Add the leaves of verbena and honey and remove from the heat and let steep for 10 minutes. Filter. Bring again to a boil then add the gelatin softened in your hands and sugar. Let boil for 30 seconds. Pour the mixture into ramekins, let cool to room temperature and set aside for 5 hours in the refrigerator.

3. Cool the jam. Rinse the strawberries and cut them in half. Place them on the panna cotta, brush them with jam and serve fresh.

30 cl of single cream15 cl whole milk

200 g strawberries50 g of clear honey

4 tbsp of strawberry jam1 sprig of verbena

1 tbsp sugar4 leaves of gelatin

50

tiramisu tartlets

1 roll of cookie dough400 g mascarpone80 g caster sugar5 egg yolks + 2 egg whites3 rounded tbsp of instant coffee50 g of crystallized violets50 g of crystallized mimosaA pinch of salt

For 4 people

Preparation 10 min

Cooking time 15 min

Waiting time 3 h

Easy

Recipe_PRISMAPIX


1. Preheat the oven to 180°C (th.6). Roll out the dough and top with 4 tart pans. Cover with greaseproof paper and beans. Bake for 15 min. Allow to cool.

2. Whisk the egg yolks and sugar until the mixture whitens. Stir in instant coffee, and mascarpone. Continue to whisk until mixture is smooth.

3. Whisk 2 egg whites with a pinch of salt until stiff. Incorporate them in the previous mixture. Reserve for 3 hours in the refrigerator.

4. Just before serving, garnish the tart base with mascarpone cream and garnish with violets and mimosas.

51

52

Fruit jelly

2 grapefruit400 g of litchi3 mangoes½ tsp. vanilla powder60 cl of white wine40 g of powdered sugar6 g of sheet of gelatin

1. Let the gelatin soften in cold water. Boil the wine, sugar and vanilla. Set aside for 15 min. Add the softened gelatin between your hands and let it dissolve.

2. Peel and cut the flesh of all fruit into cubes. Add the cold wine and stir. Pour into a dish and allow to cool for 3 h.

3. Stir the mixture gently and serve in glasses.

For 6 people

Preparation 20 min

Waiting time 3 h

Cooking time 2 min

Easy

Recipe_PRISMAPIX


53

Cups of caramel pears with dried fruit

For 4 people

Preparation 20 min

Cooking time 15 min

Easy

Recipe_PRISMAPIX


1. Peel the pears, cut them in half and remove the seeds. Pour 1 liter of water in a saucepan with 100 g of sugar and pears. Add the lemon juice and cinnamon. Bring to a boil and cook about 15 min. Drain the pears carefully and set them aside.

2. Chop the almonds and pistachios. Heat the remaining sugar in a saucepan over low heat. When it takes a nice caramel color, remove from heat and mix with the crème fraîche. Boil over low heat, then remove from heat, add almonds and pistachios.

3. Serve pears in bowls, topped with caramel and served with a scoop of ice cream.

4 pears25 cl of crème fraîche200 g of caster sugar

2 pinches of ground cinnamon1/2 lemon

70 g unsalted pistachios50 g of almond

½ the ice cream with almond

54

Mango mille-feuilles

2 mangoes2 passion fruit

6 sheets of phyllo pastry125 g mascarpone

60 g butter1 tbsp. icing sugar4 tbsp. brown sugar

1 packet of vanilla sugar

1. Preheat the oven th.6 (180°C). Cut 4 discs in each pastry sheet. Coat with melted butter and layer them in pairs. Bake 5 min.

2. Peel the mangoes and cut them into cubes. Let them brown in butter with the remaining brown sugar.

3. Beat the mascarpone with the filtered juice of passion fruit and vanilla sugar.

4. Top with discs of pastry with mascarpone, place 2 discs of pastry, cover with mascarpone and diced mango. Finish with 2 discs of pastry. Repeat for the other 3 mille-feuilles.

5. Sprinkle with icing sugar and serve immediately.

For 4 people

Preparation 15 min

Cooking time 5 min

Easy

Recipe_PRISMAPIX


55

Pear tartlets andalmond butter

For 4 people

Preparation 20 min

Cooking time 30 min

Waiting time 12 h

Easy

Recipe_PRISMAPIX

PHOTO_Laurent ROUVRAIS250 g puff pastry2 large pears1/2 lemon2 tbsp of powdered sugar + 15 g1 handful of fresh almonds80 g of soft butter

1. The night before, soak the almonds in cold water. The next day, rinse them and remove the skin. Reserve.

2. Preheat oven to 180°C (th.6). Roll out the dough and cut out 4 ovals. Place it on a baking sheet lined with parchment paper.

3. Peel the pears, cut them in half and remove the heart and seeds. Slice them and sprinkle them with the lemon juice.

4. Place the pears on the ovals of dough. Sprinkle with 2 tbsp of sugar and bake for 25 min.

5. Mix the almonds. Beat the butter with 15 g of sugar and add the almond puree.

6. Serve the tartlets warm with 1 tablespoon of almond butter.

56

57

120 g dark chocolate25 g of cocoa powder175 g of sifted flour

150 g butter130 g caster sugar80 g of icing sugar

25 g hazelnuts powder40 cl single cream1 egg + 4 egg yolks

3 Golden Delicious apples60 g of raisins

salt

For 6 people

Preparation 45 min

Waiting time 4 h

Cooking time 20 min

Difficult

Recipe_PRISMAPIX


Shortbread with chocolate mousse and caramelized fruits1. Knead 120 g cream of softened butter with icing sugar. Add cocoa, hazelnut powder, a pinch of salt, the whole egg and then flour. Roll into balls and refrigerate for 1 hour. Preheat oven to 180°C (th.6).

2. In the paste spread, cut out circles of about 7 cm in diameter. Bake them for 20 min. on a baking sheet lined with parchment paper. Let the shortbread cool on a rack.

3. Soak the raisins in warm water to rehydrate the time (about 20 min.). Peel the apples and cut them into cubes. Drain the raisins and fry in a pan with the apples in hot butter. Sprinkle them with 30 g of sugar and let caramelize. Remove from heat and let cool in a colander to catch the juice.

4. Whisk the 4 egg yolks with 40 g of sugar until the mixture whitens. Melt the chocolate. Prepare a caramel with the remaining sugar and mix it with 10 cl of boiling cream over very low heat. Add the egg yolks, beating continuously. Add the chocolate and the remaining cream whisked into whipped cream.

5. Put the shortbread into 6 small pastry rings. Spread the ¾ of the fruits and chocolate mousse. Smooth and refrigerate for 3 h. Unmold and serve decorated with the remaining fruits and their cooking juices.

58

For 4 people

Preparation 10 min

Cooking time 10 min

Recipe_PRISMAPIX


Pralinesoufflés

120 g pink pralines4 eggs

40 ml milk100 g of caster sugar

40 g flour10 g butter

1. Preheat the oven to 200°C (th.-6-7). Crush the pralines with a hammer covered with a plastic film. Butter a soufflé pan. Sprinkle the bottom and sides of the soufflé dish with 20 g of sugar.

2. Bring the milk to a boil. Beat 4 egg yolks with 80 g sugar in a bowl. Add the flour. Dilute with the milk. Pour back in the saucepan, thicken, whisking until boiling. Remove from heat and stir in 100g of the pralines.

3. Whisk the egg whites until stiff. Gently stir them in the mixture. Pour into the prepared pan. Sprinkle with pralines. Bake for 20 min. and serve.

59

For 4 people

Preparation 10 min

Cooking time 10 min

Recipe_PRISMAPIX


Gratin of figs with cinnamon1. Clean the figs, cut them in half. Divide them into 4 buttered gratin dishes.

2. Whisk the egg yolks with 40 g of brown sugar in a saucepan. Add the cornstarch, port wine and cream while whisking. Let thicken over low heat stirring constantly and without boiling.

3. Coat the figs with the previous preparation, sprinkle with the remaining brown sugar and cinnamon. Brown for 3 min. under the broiler. Serve immediately.

12 fresh figs4 egg yolks2 tbsp. of port wine20 cl of cream60 g of brown sugar1 tbsp. of cornstarch10 g butter4 pinches of cinnamon

60

61

For the dough:200 g of sifted flour140 g butter50 g caster sugar2 egg yolks2 tbsp of cocoa powderA pinch of salt

For the filling:200 g dark chocolate pastry180 g white chocolate1/2 candied lemon30 cl of single cream1 tbsp special jam sugar125 g of red fruits

For 6 people

Preparation 45 min

Waiting time 2 h

Cooking time 30 min

Medium

Recipe_PRISMAPIX


Double chocolate tart1. Prepare the dough: Mix the flour and cocoa powder, add 120 g of butter and work with your fingertips. Add the egg yolks, 1 tsp of water, sugar and salt. Knead quickly, roll into a ball and set aside in the refrigerator for 30 min. Preheat oven to 210°C (th.7).

2. Line a buttered pie dish with the dough. Prick the bottom with a fork. Cover with greaseproof paper and beans. Refrigerate again for 30 min. Bake for 25 min.

3. Melt the dark chocolate, chopped in pieces in 20 cl of boiling cream. Chop the candied lemon peel, without the pulp.

4. Boil the remaining cream with the special jam sugar. Let cool and pour over the grated white chocolate. Let cool, then stir in the chopped candied lemon.

5. Remove the beans from the cold tart base. Top with dark chocolate and allow to cool. Top with white chocolate and allow to cool again before serving decorated with red berries.

62

index

bBeef rib Bordeaux wine sauce 40_

Berries tiramisu 46_

Bites of salmon with herbs 16_

cChicken mille-feuille with truffles 32_

Cockles with milanese 24_

Cod with black tagliatelles 25_

Conserve of duck with salad 15_

Crab with guacamole 17_

Crab-chicken gratin 30_

Crusted rack of lamb 39_

Cucumber and grilled red mullet with tapenade 29_

Cups of caramel pears with dried fruit 53_

Curried chicken strips a la plancha 34_

dDouble chocolate tart 60_

Duck breast with green pepper and cider 37_

Duck breasts and salted panna cotta with black sesame 36_

fFig and goat cheese saltimbocca with garam masala 8_

Floating islands with salmon and broad beans 22_

Fresh melon and watermelon 4_

Fruit jelly 52_

tTerrine with pistachio and mango chutney 11_

tiramisu tartlets 50_

Tradition beef tartar 41_

Turkey rolls with goat cheese 31_

Turnips and foie gras terrine with herbs 14_

vVacherin with berries 47_

mMango mille-feuilles 54_

Mixed salad with foie gras and fig chutney 10_

Monkfish roll with pesto 26_

Monkfish skewers with buckwheat 27_

nNori sardines rolls 20_

pPear tartlets and almond butter 55_

Pink lemon 44_

Pink praline mousse 42_

Poached eggs with truffle, hollandaise sauce 7_

Praline soufflés 58_

rRaspberry, champagne zabaglione 48_

Red fruit sorbet 45_

Roasted quails with pumpkin and vanilla butter 35_

sSalmon tartar and great scallop 18_

Sardine fillets with goat 28_

Sauerkraut salad 6_

Shortbread with chocolate mousse and caramelized fruits 56_

Small prawn gratin with turmericma 21_

St. jacques carpaccio with citrus 19_

gGazpacho melon 5_

Gratin of figs with cinnamon 59_

hHoney-verbena panna cotta 49_

lLamb kebabs italian 38_

Limes stuffed with whitefish tartare 12_

a realization ès-cuisinephotographs © Prismapix / ès-cuisine© 2011 editions ès-cuisineeditorship : prisma pressegraphic design : shirley leong homock execution chroma : claire nijnikoffprinted by adm imprimerie numérique

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