Preparation time : 30 mn Cooking : 15 mn Cost : medium Wine : dry white wine such as Chablis (10°C), Reuilly (12°C) or Pouilly-Fuissé (13°C) Ingredients : 8 servings 16 utlra-fresh scallops 50 gr butter slightly salted 30 cl milk 2 tablespoons crème fraîche 30 gr grated Gruyère cheese 1 egg yolk 10 cl [...]
Posted in Fish, Light, Recipes, Starter 
Tags: britanny, gastronomy, healthy food, light recipe 
No Comments »Have a nice and light starter with this delicious recipe ! The apple helps to lower down cholesterol and goat cheese is a excellent source of Omega 3. Preparation time : 15 mn Cooking time : 10 mn Cost : cheap Wine : white wine such as Arbois (12°C), Sancerre (12°C) or Menetou-Salon (10°C) Ingredients [...]
Scallops are delicous shellfish, you can serve in various carpaccio ways, to have a fresh and delicate starter. Scallops are a shellfish you can eat in the best restaurants in France. Refined and delicate, there is an extraordinary variety of recipes to cook them. Usually, they are best served with a cream sauce and vegetables, and [...]
Carpaccio is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna) generally thinly sliced or pounded thin and served as an appetizer. According to Arrigo Cipriani, the present-day owner of Harry’s Bar, Carpaccio was invented at Harry’s Bar in Venice, where it was first served to the countess Amalia [...]
Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté (the lowest quality), and may also be served as an accompaniment to another [...]
Preparation time : 20 mn Cooking time : 25 mn Cost : medium Wine : white wine such as white Sancerre (10°C), Chablis (10°C) or Mâcon (12°C) Ingredients : 4 servings 400 gr smoked salmon slices 4 eggs, at room temperature 4 egg whites at room temperature 25 cl crème fraîche (cream) 20 gr unsalted butter [...]
A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” [...]
A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” [...]
Preparation time : 15 mn Pause : 20 mn (in the freezer) Cost : medium Wine : dry white wine such as Chablis (12°C) Ingredients : 4 servings 400 gr super fresh cod, skin and pin bones removed 4 tablespoons of olive oil with basil 2 pearl onions 1 tablespoon whole peppercorn mix 1 tablespoon capers 1 [...]
Preparation time : 20 mn Cooking time : no cooking Cost : medium Wine : white wine such as Pouilly fumé (10°C), Sancerre (12°C) or red wine such as Saint-Pourçain (14°C) For this recipe, you will need 10 cm ring molds. Ingredients : 4 servings 500 gr extra-fresh bluefin tuna fillets 10 cherry tomatoes 2 shallots 1 [...]
