The good recipes for your wine Origine : Val de Loire
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Aftouch-cuisine's Fondue This recipe has been specially created for our readers. It is based on products of my beloved Lot region.
Fondue recipe for 4-6 people :
2 duck fi...
Blanquette de veau served with Pilau Rice. An all time favorite.
For 6 guests :
1,5 kg of veal shoulder (divided into approximately 18 pieces, 70 gr each)
3 veal ri...
Chocolate charlotte A chocolate 'charlotte' for 6 'serious' persons :
200 grams of black chocolate (over 50% cocoa)
4 egg yolks
2 soup spoons of thick cream
6 egg w...
Chocolate Fondant Makes 8 individual cakes
200 g of dark chocolaet, 60%
8 squares of the same chocolate
220 g of butter
160 g of caster sugar
120 g of flour
4 eg...
Chocolate Mousse This chocolate mousse recipe is a mix of several recipes that I used during my professional carrier.
Chocolate mousse recipe for 5 to 6 people :
250...
Creme Brulee the true recipe...
This Creme Brulee recipe was given to me by Paul Bocuse during a meal in our restaurant.
For 6 guests:
10 egg yolks
250 gr ...
Creole sented Caramelized Pineapple Caramelized Pineapple for 6 :
1 medium size tin of sliced pineapple
300 g of sugar
6 eggs
50 g of brown sugar
Juice of 1 lime
50 g of flour, si...
Dark Chocolate Cream ... with grilled and caramelized hazelnuts
Dark Chocolate Cream for 6 guests:
1 litre of whole milk
250 g of caster sugar
6 egg yolks
80 g of f...
Dark Chocolate Gateau This recipe is an adaptation of a 19th century recipe created by chef Payet.
dark chocolate gateau recipe for 6 people :
3 egg yolks
3 egg whites...
Foie gras with caramelized onion Ingredients:
450 g of foie gras
5 g of salt,
10 g of pepper,
3 big onions peeled and sliced thinly,
1 lump of sugar,
Salt and pepper
...
Goose foie gras terrine Like 'A Sousceyrac'
For 6 servings :
1 nice goose raw foie gras (must be soft under the fingers)
6 grams of table salt
3 grams of freshly ground...
Hot oysters in a Jurançon sabayon For 4 servings :
24 specially fattened greenish oysters (size N°3)
1/10 liter (half a cup) of Jurançon(*) wine
1 thinly chopped shallot
freshly gr...
Lobster à l'américaine Lobster "à l'américaine" for 8 persons :
2 lobsters (alive)
15 centiliters (1/3 pint) olive oil
2 onions thinly sliced
4 shallots thinly sliced
2...
Lobster mousse, black Muscat cream Lobster mousse for 6 people :
1 lobster of 600g
400g of whitting fillets, pinboned
3 eggs
3 dl creme fraiche
1 bundle of chives
pinch cayenne pe...
Macaroons There is one of my oldest recipe. It is a very simple recipe that will assure you of a perfect result every time.
For a full baking tray of macaroo...
Meuniere style Sole Fillets and its Chicory Tatin
Meunière Style Sole Fillets For 6 guests :
12 large sole fillets
600 gr of chicories
100 gr of butter
salt and white p...
Potato ratte and truffle salad Potato ratte and fresh truffle salad recipe for 6 people :
1 kg potato ratte
2 fresh truffle from Burgundy (uncinatum) of 30g each
Dressing :
3 ta...
Pumpkin 'surprise' pancakes For approximately 40 pancakes
For the pancakes mixture :
250 grams (1.1 lb) wheat flour
3 eggs (yolks and whites) beaten in omelette
1/4 litre (...
Seared Foie Gras with Mirabelle Plum Despite being a bit on the expensive side - I admit, this is a very tasty and simple recipe.
Seared foie gras with mirabelle plum for six people :...
Seared Scallops Seared scallops for 4 people:
12 Large scallops
1 beetroot, cooked and cut into small dices
250g of small curly endive, washed and finely chopped
...
