Menu of the week: recipe ideas from Monday April 8 to 14

Spring has finally arrived, and with it, spring fruits and vegetables are appearing on the market stalls. It's the perfect time to highlight ingredients such as rhubarb, peas and asparagus, which come in sweet and savory versions. From tarts to crumbles to mixed salads, these colorful spring dishes will delight your soul and your palate. In addition to bringing color to your plates, they offer a real boost of energy to fully enjoy the sunny season ahead.

What menu for the week?

Monday

Crunchy salad, yogurt sauce
Pea ravioli with ricotta
Dutch baby banana pancake

Tuesday

Asparagus and trout salad
Semi-complete rice with cherry tomatoes and candied lemon
Mango-Strawberry Pan Crumble

Wednesday

Herbed White Bean Dip
Spinach gnocchi with ricotta
Choco-tahini with puffed rice

THURSDAY

Lentil, celery, chervil and pomegranate salad
Pan-fried udon, watercress, and egg
Eton mess style dessert with petit-suisse and rhubarb compote

Friday

Soft-boiled eggs and balcony salad
Turbot fillets and pan-fried asparagus, Maltese sauce
Crème brûlée, turmeric and limes

SATURDAY

Ham, walnut and stilton salad
Rustic asparagus and pea tart
Rhubarb muffins

Sunday

Spinach salad, orange blossom water vinaigrette
Chicken contisé with curry butter, turmeric and tarragon
Grandma's cake with blood oranges

Your shopping list for the week

This week, we slip into our basket at the primeur peas, pink radishes, celery stalks, arugula, green and white asparagus, lamb's lettuce, sucrine, baby spinach, cherry tomatoes, watercress, spring onions, fingerling potatoes, shallots, garlic and onions. Side fruits, you will need pink rhubarb, yellow and green lemons, bananas, passion fruit, mangoes, strawberries, pears, pomegranates, oranges and blood oranges. Above all, we do not forget the fresh herbs : chives, tarragon, bay leaf, Espelette pepper, thyme, rosemary, flat-leaf parsley, chervil and ginger.

Little detour to the butcher to have a whole chicken and Paris ham. At the fishmongeradd turbot fillets and trout to your basket.

Then, head tosalty grocery store to get spices: Espelette pepper, curry and turmeric. We continue by taking sesame seeds, walnuts, whole-grain mustard, capers, candied lemon, brown rice, white beans, quinoa and finally canned tuna. Let's move on to theSweet groceries with muesli, almond powder, vanilla pod, flour, white and icing sugar, brown sugar, dark chocolate, flaked almonds and apricot jam.

We stop at fresh section for dairy products, with semi-salted and unsalted butter, whole milk, parmesan, ricotta, heavy cream, blue cheese and shortbread.

Then make a final stop at the department international cuisine to collect soy sauce, udon pasta, soy sauce, and sesame oil.

Have a good week and enjoy your meal!