Pasta, pumpkin sauce, sage, hazelnuts
Ingredients 400 g pasta of your choice 420 g pumpkin 2 large handfuls of fresh…
Tarte tatin with shallots and Provence herbs
Ingredients 600 g shallots 40g butter 2 tablespoon(s) of brown sugar 2 tablespoon(s) balsamic vinegar…
Venison with candied quince and porcini mushrooms
Ingredients 8 hazelnuts of venison grapeseed oil butter 2 sprigs of thyme 4 porcini mushrooms…
Roasted eggplant with miso, spinach, coconut and peanut soup
Ingredients 3 eggplants For the marinade olive oil 1 teaspoon(s) red miso paste 3 cloves…
Giant hazelnut praline cookie
Ingredients For the praline 210 g hazelnuts 35 g of water 140 g of white…
Dauphiné ravioli gratin with bacon and Fourme d’Ambert
Ingredients 110 g of Fourme d’Ambert AOP 100 g of liquid cream 5 cl of…
Half-pears stuffed Italian style and Fourme d’Ambert
Ingredients 100 g of Fourme d’Ambert AOP 1 small shallot 20 g of walnut kernels…
Spaghetti squash with smoked tofu and fourme d’Ambert
Ingredients 2 small spaghetti squashes 1 red onion 15 g butter + a little 2…
Trout conchiglioni, spinach, parmesan ricotta
Ingredients 28 conchiglioni shells 200 g of trout 200 g of baby spinach 1 small…
Portobello stuffed with quinoa and raclette gratin
Ingredients 100g quinoa butter 8 portobello mushrooms 12 slices of IGP raclette 150 g pesto…