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…
Polenta gratin like a croque-monsieur
Ingredients 250 g instant polenta 30 cl of vegetable broth 1 liter of milk 120…
Leek rolls with speck and Comté cheese
Ingredients 4 leek whites 16 small or 8 large slices of speck 100 g of…
Roman-style gnocchi gratinated with mimolette
Ingredients 1 liter of milk 10 sage leaves (+ 4 for decoration) 250 g fine…
Winter vegetable gratin with hazelnuts and Comté cheese
Ingredients 1 large parsnip 1 small butternut squash 1/4 celery root 3 cloves of garlic…