Recipes

Boil peeled and very finely chopped potatoes in salted water until soft and cool to a mashed potatoes. Add egg yolks, flour, spices to make a smooth dough. Divide dough into one piece per unit and roll out on a floured surface to a 1/2 cm thick rectangle or press apart. Caution. The dough can … Read more

Boil water and sugar (1), add rhubarb (1) and cook gently for 10 min. Now crush together with cooking liquid and cool. Beat egg yolks and sugar (2) to a light, thick cream. Stir in rhubarb puree and whipped cream. Freeze parfait for at least 3 hours. For the compote, make white wine, sugar (3), … Read more

Remove the beard from the mussels, brush under running water and rinse. Remove the peel from the shallots and carrots, carefully clean the leeks, cut away the roots and rinse the vegetables. Cut the leek, shallots, carrots and lemongrass into fine slices. Cut the peppers into rings, removing the seeds. Pluck the coriander leaves into … Read more

For the rolled cake, beat the yolks with the sugar, salt and a little water until foamy. Add the flour, cornmeal and baking powder and fold in the egg whites. Place greased baking paper on a cake tray and spread the batter evenly until the tray is completely covered. Bake the dough for about 12 … Read more

Buy very fresh sardines, the skin must be shiny and the meat firm. Scale the sardines extremely accurately Cut off the heads and gut the fish. Clean them carefully with kitchen paper. Place in a shallow glass dish. Season with coarse “Guerande” salt and pepper. Cover the sardines with plastic wrap and let them rest … Read more

Sprinkle buckwheat flour and salt in coffee, stir through and swell. Add eggs and up to 250 ml of water and stir to form a thin dough. Fry a few slices of bacon in a frying pan. Pour the dough over them. Make a thin pancake. Put some onion slices in it. Shake loosely a … Read more

Beat the butter, sugar and eggs until thick and creamy. Add the flour sifted with baking powder, salt, sour cream and rum. Prepare a smooth dough, roll out thinly, roll out elongated lozenges (6x10cm), pull them through the beaten eggs, put them in the hot fat and bake until golden brown. they rise exceptionally well. … Read more

For the Soufflé Marie du port, mix the ham into the lukewarm béchamel. Add the crab tails and the cheese. Mix in the yolks, one at a time. Beat the egg whites until stiff. Fold 1/3 of the egg whites into the mixture, then add the rest and fold in gently. Butter a gratin dish … Read more

For ovenproof jars of 1dl each, greased egg, egg yolks and powdered sugar in a baking bowl with the whisks of a hand mixer until light in color. Stir well the cornflour, curd and kirsch, mix into the egg mixture. Whip the egg whites with the salt until stiff, fold them exactly into the egg-curd … Read more