Menu of the week: recipe ideas from Monday October 2 to Sunday October 8

The must-haves of the season

It’s difficult to talk about fall without thinking of pumpkin, mushrooms, cinnamon and butternut squash, all equally good in savory or sweet preparations. Between the pumpkin and pecan cookies that we made for you Thursday evening or the pumpkin and bacon pizza on Friday evening, pumpkin is the star of the season. For Saturday, we have decided to challenge you in the kitchen with on the menu: chanterelle tartlets and garlic cream, homemade pumpkin ricotta gnocchi and to finish in style a bottarga flan. As Sunday is a day of conviviality, we have planned a worthy menu to entertain properly. To start, a delicious burrata and butternut pickles followed by a pumpkin pie, duck confit and prunes. And to end the meal on a nice sweet note that will please all your guests, opt for tiramisu-style verrines, pears and caramelized bananas.

WHAT MENU FOR THE WEEK

Monday

Creamy spinach, pea and blue soup

Blue cords

Apple Cinnamon Cobbler

Tuesday

Marcellines

Porcini mushroom sauce and duck breast

Pear and chestnut cream tiramisu

Wednesday

Beef tartare with anchovies

Pan-fried with two apples and button mushrooms

Pumpkin pie with speculoos

THURSDAY

Butternut, beetroot and feta carpaccio

Mashed potatoes with garlic, cod cream espuma

Pumpkin and pecan cookies

Friday

Orange salad, fennel, hazelnuts and beet juice

Pumpkin and bacon pizza

Autumn jelly with grapes and spices

SATURDAY

Chanterelle tartlets and garlic cream

Pumpkin ricotta gnocchi

Pear charlotte with jasmine

Sunday

Burrata and butternut pickles

Pumpkin pie, duck confit and prunes

Tiramisu-style verrines, pears and caramelized bananas

YOUR SHOPPING LIST FOR THE WEEK

This week, your shopping cart may be colorful! To start, go to the greengrocer to stock up on vegetables. You will need spinach, peas, porcini mushrooms, chanterelles, butternut squash, pumpkin and fennel. Don’t forget the beets, potatoes, pumpkin and oranges. This is the moment that sweet tooths prefer. Think about the apples, grapes, pears, bananas, lemons, which you will need for this week’s sweet recipes. Not far from the aisle, you will find garlic, pitted prunes and fresh parsley.

Head to the meat and fish section. On the land side, you will need to take 4 legs of duck confit, bacon, 400 g of beef fillet, 4 turkey escalopes, and 2 slices of white ham. On the sea side, 100 g of cod and 4 anchovy fillets will be enough for you.

Finally, to enhance our recipes, put burrata, ricotta, mascarpone, full-fat cream, Emmental, raclette cheese and bleu de Gex in your basket.

Then head to the dry section to pick up hazelnuts, pecans and pumpkin seeds. How can we not think about the essential spices of the season? Take cinnamon, nutmeg, 1 star anise and dried herbs of your choice (parsley, coriander or tarragon).

If necessary, stock up on sugar, flour, gelatin, baking yeast, butter, honey, milk and eggs.

And to finish in style, we have grape juice, speculoos and chestnut cream.