Feb 24, 2026 | Article journal – édition 22, Recipe
Truite ardéchoise confite, accompagnée d’un risottoautomnal: girolles, butternut, et noix Ingrédients pour 4 personnes 4 filets (ou pavés) de truite, désarêtés et sans peau• Sel, poivre du moulin• Huile d’olive (quantité suffisante pour la cuisson)• 200 g de...
Feb 24, 2026 | Article journal – édition 22, Recipe
Confit Ardèche trout with autumn risotto: chanterelles, butternut squash, and walnuts. Ingredients for 4 personnes • 4 trout fillets (or portions), deboned and skinless• Salt and freshly ground black pepper• Olive oil (enough for cooking)• 200 g chanterelle...
Nov 9, 2023 | News, Recipe
Ingrédients Duck breast inred wine sauce – 3 duck breasts- Salt- 1 tbsp. black pepper- 4 garlic cloves, sliced- Fresh thyme sprigs- 2 tbsp. unsalted butter- 1 large shallot, sliced- 1 tbsp. tomato paste- 2 cups unsalted chicken broth- ¼ cup + 2 tbsp. red wine-...
Dec 9, 2022 | Article du journal - édition 17, News, Recipe
Ingrédients Roast apples – 3 apples- 50 g butter- 15 g sugar- 40 g shelled walnuts The vinegar reduction – 50 ml raspberry vinegar- 35 g sugar The foie gras – 500 g foie gras, deveined and with the nerves removed – 20 g flour – Salt and...
Sep 23, 2022 | Article from journal - édition 16, Recipe
Ingredients Swiss meringue – 200 g sugar- 100 g egg whites Basil and lemon cream – 2 eggs- 90 g sugar- 90 ml lemon juice- 10 leaves basil- 110 g butter- 1 sheet gelatine The whipped cream mascarpone – 100 ml whipping cream (35% fat) – 100 g...
