10 persons

60 Raw bulots

30 Raw prawns

15 Quail eggs

2.5 Fresh egg yolk

15 Toped carrots

15 Mini zucchini

15 Mini raw beets

2.5 clove Garlic

2.5 Onion

5 Cloves

1.25 Lemon

2.5 Bouquet garni

75 cl Oil

63 g Truffle chips

2.5 tablespoon Truffle oil

5 tablespoon Vinegar

25 Peppercorns

Salt

Calories = High

Preparation steps

Soak the bulots for 15 min in water, brush them. Immerse them for 10 min in a pot of boiling water with the onion pricked with the 2 cloves, the bouquet garni, vinegar, salt, and peppercorns. Let cool in the broth.

Cook the quail eggs for 4 min with simmering water. Cook the peeled beets for 25 min, carrots for 15 min, zucchini for 10 min in simmering water. Poach the prawns for 3 min with simmering water.

Squeeze the lemon. Crush the peeled garlic with salt, add the egg yolk. Stir the oil into a fillet by turning with a whisk. Add the truffle oil, a drizzle of lemon juice, and the drained truffle chips.

Serve quail eggs, bulots, prawns, and warm vegetables accompanied by the aioli.

Tips and advice for Grand Aïoli de Noël

For a more consistent plate, add a few potatoes cooked in water to this aioli.

TRICKS

Ingredients for 10 people

Preparation steps

1. Preheat the oven to 180 °C.
2. Salt and pepper the capon. Put it in a baking dish, sprinkle it with 30 g of butter in plots, and bake for 2 h 30 often, often watering the poultry with its juice (add a little water if necessary).
3. Peel and slice the shallots and garlic. Heat the remaining butter in a sauté pan and sauté the shallots and garlic. Add the mushrooms, make them return their water over high heat. Salt, pepper. Add the very finely chiseled tarragon and the fresh cream. Let it reduce to get a creamy sauce. Book.
4. Cut out the head of the buns. Then dig the inside of each pastry to garnish it with the mushroom preparation. Collect the juice and cooking juices from the capon in a small saucepan, pour a little water, and boil for 5 min. Reserve warm.
5. Present the capon surrounded by the topped buns and serve the cooking juice separately.

Tips and advice for Forest Roast Chapon

Vegetable filling. Put 300 g of toped carrots, 300 g of new turnips, and 100 g of peeled bell onions in separate pans. Add in each 1 pinch of salt, 1 tablespoon. soup of sugar and 1 hazelnut of butter. Cover with water at height and cook until the water evaporates. Cook 150 g of gourmet peas and 2 bunches of green asparagus in boiling salted water. Drain them. Serve these vegetables with the capon.

 Are you running out of ideas for your Halloween buffet? Don't panic, we have the recipe for you. This easy and quick recipe for puff pastry mummies with sausages can be made in just a few minutes. Both fluffy and crispy, these terrifying mummies will be appreciated by all gourmets.

INGREDIENTS: 6 PERS.

6 Strasbourg sausages

1 puff pastry ready to unroll

1 egg yolk

1 tsp mustard

Preparation

 Prepare the puff pastry and sausages.

 Cut the puff pastry into strips about 1cm wide.

Roll up the sausages, leaving a space at the top. This is the place where you will make the eyes.

 Preheat your oven to 200°C.

Place your sausages on a baking sheet.

 Place them in the oven for 10 minutes at 200°C, until they do. Let cool.

 With the sauce of your choice (mustard, mayonnaise, ketchup...) make your eyes.

There you go!

Nutrition:

Nutritional information for 1 serving (121g)

Calories:

426 Kcal

Carbohydrates:

9.6g

Lipids:

33.9g

Sat. bold:

14.9g

Protein:

20g

Fibers:

0.4g

Sugar:

0.8g

ProPoints:

12

SmartPoints:

15

No added sugar

TRICKS

For more indulgence, you can serve these little mummies with a bloody homemade sauce. In a bowl, mix 30 g of tomato concentrate, 10 g of maple syrup, 5 g of soy sauce, and 5 g of alcohol vinegar. The result is really tasty!

 Ingredients

  PREPARATION:20 min. COOKING:20 min.

TOTAL

40 min.

10 people

5 Breton lobster of about 600 g

250 g Butter

15 shallots

50 cl Wine

15 Bay leaves

10 Thyme branches

100 cl Whole liquid fresh cream

10 tablespoon Chiseled dill leaves

60 Sprigs of chiseled fresh chives

Salt

Pepper

Calories = Medium

Instructions:

1. Preheat your oven to 200°C.
2. Peel and chisel the shallots.
3. Place them in a saucepan with the wine, butter, thyme, bay leaf, salt, and pepper.
4. Let blonde covered for about 5 min, then add the cream and bring to a boil.
5. Let it infuse.
6. Separate the head from the tail of the lobster.
7. Cut it into 2 lengthwise.
8. Arrange the 2 halves of lobster upwards in a baking dish, and bake for 10 min.
9. Strain the cream by crushing the shallots well against the walls of the sieve or Chinese.
10. Add the chopped herbs (dill and chives) to the cream.
11. Remove the dish from the oven after 10 minutes of cooking and sprinkle the lobsters with this sauce.
12. Return to the oven for 7 min.
13. Serve immediately.

Ingredients

1Chapon of 3.5 kg

100g Butter

1Oignon

25cl Dry white wine

1l Bouillon(made with the carcass of the capon)

For broth:

30g Butter

2 tablespoon oil

1Gros onion

Salt

Pepper

2l Water

The carcass of the capon

For the sauce:

20cl Meat juice (or veal bottom)

3chalotes

20g Butter

100g Frozen morels

20cl Fresh cream

Salt

Pepper

Preparation steps

1. Cut the capon pieces and keep the pieces cool.
2. In a large saucepan, melt 30 g of butter 2 tablespoons of olive oil, and brown the carcass of the capon is cut into pieces.
3. Add a large sliced onion, salt, and pepper.
4. Once the onion is golden, add two liters of water and cook on a fairly strong heat for 30 minutes (skim at the beginning of cooking).
5. At the end of cooking, switch everything to Chinese to keep only the juice.
6. For the cooking of the capon: melt the butter in a large pot.
7. When the butter turns hazel in color, brown the pieces for 10 minutes on each side, starting with the skin side.
8. Once golden, dispose of the pieces in another container.
9. Add the chopped onion to the pot to brown it.
10. Deglaze with the white wine and let reduce by 1/3.
11. Add a liter of the broth and the pieces of meat.
12. Cook covered for 45 minutes over medium heat
13. For the sauce: sauté the morels in a hot (dry) saucepan.
14. Once they have returned their waters, set them aside.
15. Melt the butter until it becomes hazelnut.
16. Add the minced shallots and brown them lightly.
17. Add the morels and continue cooking for 5 minutes.
18. Deglaze with the meat juice to peel off the juices.
19. Let it reduce by half and then add the cream.
20. Simmer for another 5 minutes, time to thicken the sauce.
21. Adjust the seasoning and cover your meat.
22. Alcohol abuse is dangerous to health.

 Duck breast is a quality product par excellence, ideal for the holiday season for example. To make it color, we use pan cooking followed by baking that will give softness to this tender meat very fine in the mouth. Just choose your degree of cooking according to your tastes: rosé, to point or cooked following this recipe. Duck breast is accompanied by Sarlardaise potatoes cooked in duck fat for a real dish typical of the southwest.

Ingredients

 10 persons

5 Large duck breasts

15 Prunes of Agen

15 Dried apricots

5 tablespoons Honey

2.5 tablespoons Olive oil

2.5 Sprig of rosemary

Salt

Pepper

Calories = High

Preparation steps

Preheat the oven to 240°C.

In a bowl, mix the honey and olive oil.

Cut the fat of the duck breasts without damaging the flesh. Salt and pepper them.

Place a breast on the skin side in an oven dish, cover it with pitted prunes, cut into 2 and dry apricots cut into 2. Cover with the second breast and tie them together.

Pour the honey sauce over the duck breasts, salt, and pepper. Sprinkle with rosemary. Bake for 15 min at 240 °C, continue cooking for 15 min at 180 °C.  Serve immediately.

Tips and advice for Baked Duck Breast

Tip: Serve baked duck breasts with sautéed potatoes.

To enhance this great classic, remember to place in the dish a branch of rosemary or fresh thyme that will perfume this duck meat delicately.

Sublimate the famous Italian pasta with this refined, elegant, and gourmet recipe of homemade stuffed ravioli! The latter is filled with slices of foie gras and then served with pan-fried porcini mushrooms with cream for an irresistible result and melting in the mouth.

Practical information

Number of persons: 4

Preparation time: 40 minutes

Cooking time: 13 minutes

Degree of difficulty: Easy

Cost: A bit expensive

Ingrédients

300 g de pâte fraîche

200 g de foie gras de canard mi-cuit

200 g de petits cèpes

40 g de beurre

15 cl de bouillon de volaille

2 cuil à soupe de crème épaisse

2 échalotes

2 cuil. à soupe de feuilles de persil ciselé

farine pour le plan de travail

sel et poivre du moulin

Steps

 To change salads that are a little too traditional, we bet on this recipe based on white beans, lobsters, Espelette peppers, and celery.

Preparation time: 25 min

Cooking time: 1 h

Difficulty: Medium

Type of dish: Salad

Ingredients

4 persons

3 Wested lobsters

100g Sliced smoked bacon

1Oignon

500g Beans ingots

1 Filled bucket

6 Flat parsley strands

100g Butter

1cook olive oil

15cl Dry white wine

Salt

Pepper

Calories = Medium

Preparation steps

1. Put the beans in a pot, cover them with cold water and add the peeled onion and bouquet garni. Cook for 30 min and salt halfway through. Drain and reserve.
2. Poach the lobsters for 10 min in simmering salt water. Drain them and dissect them. Cut them into medallions, surround them with bacon, and fry in the pan in oil for 2 min on high heat. Reserve warm.
3. Heat the beans in 20 g of butter and the chiseled parsley. Deglaze the cooking juice of the lobsters with the white wine and let it reduce by half. Stir in the remaining butter by whisking over low heat.
4. Serve the lobster rolls surrounded by beans and accompanied by the sauce.

Tips and advice for Lobster with bacon and white beans

To properly hold the bacon around the lobster medallions, embroider them on a wooden spike.

 For end-of-year celebrations that smell of tradition, bet on an unbeatable Christmas recipe. A beautiful capon stuffed with apples, figs, and chestnuts, a generous garnish of seasonal vegetables, and here is a complete recipe to put on the table to delight the guests. The bonus? Complete or modify the trim at will according to the tastes of the guests!

Ingredients

Preparation  30 min                 Cooking 3 hours.               4 persons.

1 Goose of 3 kg

1kg Chestnuts cooked naturally

1Potimarron

1Orange

3 tablespoons liquid honey

50g Butter

1cook olive oil

Salt

Pepper

Calories = High

Preparation steps

1.  Preheat the oven too. 5 (150 °C). Salt and pepper the inside of the goose. Put it in an oven dish and bake for 1 hour. Eliminate the fat returned during cooking.
2. In a saucepan, heat the honey, orange juice, salt, and pepper over low heat. Brush the goose with this mixture. Bake for 1 hour, regularly watering it with the honey preparation.
3. Rinse the pumpkin, cut it into slices and remove the seeds. Brush them with oil and bake them for 30 minutes with the goose, turning them often.
4. Brown the chestnuts in a pan with the butter.
5. When the goose is cooked, reserve it with the pumpkin under an aluminum foil and degree the juice with 10 cl of hot water, scraping the cooking juices.
6. Serve the goose garnished with pumpkin and chestnuts and accompanied by the juice in a sausage.

TRICKS

 The flu epidemic is particularly strong this year. The emergency room is saturated, coping with the influx of patients. What to do when the first symptoms arrive? We offer a natural shock treatment, formulated by aromatherapist Aude Maillard, which implements the power of essential oils. Through the skin, they deploy their antiviral, immunomodulating, toning, analgesic, and anti-inflammatory properties.

The influenza virus, from the influenza family, is very unstable. Hence a remarkable ability to adapt to its host to "dominate" it. When it gains ground in the body, the symptoms of the flu are often lightning and take the patient by surprise. There is then a rapid alteration of the general condition and the appearance of chills, a fever that can climb very quickly, extreme fatigue requiring the cessation of all activity, diffuse aches in all the muscles, joint pain, cough, sometimes sneezing, and headache.

From a naturopathic point of view, this table indicates that the body is in a state of deep imbalance, and general overheating in all its emunctories: the lungs and respiratory tract become inflamed as viral replications occur, phlegm and cough are a sign of a great cleansing to unhook the virus. The skin is burning and sweaty. Vessels and lymph nodes have trouble flushing out toxins, joints and muscles have stiff, sore, and warm.

The body temperature rises to dilate and open all the emunctories of the body, but also to burn all the pathogens. A flood of toxins, of viral origin, but also from the body itself, is put into circulation before being evacuated by sweat and dark urine. In the end, it is bed rest, rest, and fasting that will allow the improvement, thanks to the awakening of the forces of self-healing. It should also be noted that the peak of the influenza epidemic very often occurs at the end of January, about a month after the Christmas overeating, as a radical way to get rid of the useless.

A natural shock treatment

In this state of emergency, every minute counts to neutralize the enemy. Aromatherapy is of unparalleled effectiveness in accelerating temporality and counteracting the virus, provided you are reactive, bold, and attentive. The Precocity of intervention, massive and repeated doses is necessary. Even if essential oils are scary because of their power, in this context of infection and immune shock, it will not be necessary to hesitate to "draw" the aromatic artillery, to "palpate" the return of the self-healing forces, almost minute by minute.

The first piece of advice is to react as quickly as possible as soon as the first symptoms appear, even if it means making a mistake on the subject. The benefit will be an immune boost anyway. The second tip is to use essential oils in massive doses through the skin, such as embalming. Of course, we are only talking here about certain essential oils, usable in this way because they are devoid of intrinsic toxicity.

After this attack phase, a second phase of maintaining aromatic pressure (with application every 30 minutes) is necessary to take over the symptoms and defeat the attacker. An optimal synergy should contain at least 3 essential oils, taking care to choose an antiviral essential oil, another expectorant, and another anti-inflammatory. A well-chosen synergy is able to control the infection and restore the state of health in two days, or even in a few hours, depending on the responsiveness of the immune system.

The flash anti-flu formula

Properties: antiviral, immunomodulating, general tonics, analgesics, anti-inflammatories, expectorants, and phlegm thinners.

Indications: influenza infections, winter infections related to influenza (colds and catarrhs), bronchitis and pneumonitis, or simply temporary immune decline.

Essential oils

• Tea tree (Melaleuca alternifolia): 10ml
• Ravintsara (Cinnamomum camphora CT 1.8 cineole) : 10ml
• Ginger (Zingiber Officinalis): 10ml

Preparation: 

Take an empty 30 ml tinted glass bottle with a hair dropper, pour the essential oils in the quantities indicated, close, and shake.

Use dermal route.

• Embalming dose: 5 to 10 ml depending on the body size of the individual (only 3 ml in children from 7 to 12 years old), to be penetrated at once by massaging energetically on the entire back and chest.
• Maintenance dose: 30 drops (only 15 in children from 7 years old), to be applied every thirty minutes, changing the site of application each time: on the chest, back, inside of the arms, under the feet, behind the knees. Space after four to six hours depending on the speed of improvement. If symptoms persist the next day, repeat the same protocol (embalming dose and maintenance dose).

Contraindications: children under 7 years of age, pregnant and lactating women.

Precautions for use: caution on atopic, eczematous, or allergic skin. Favor the application on the plantar side.