the list of ingredients for the week of December 19, 2022

Monday, December 19, 2022

MAIN COURSE: ROASTED SCALLOPS, PUMPKIN WITH SPICY ALMOND

• 12 scallops + bards (ask the fishmonger)

• 1/4 pumpkin, peeled and seedless, quartered

• 25g + 25g butter

• Granulated sugar

• 1 glass of water

• Fine salt

For the Banyuls wine sauce:

• Clean and cleaned scallop bards under water

• 2 shallots peeled and minced

• 50g of butter

• 5cl of white wine

• 5cl of Banyuls red wine

• 25cl liquid cream

• Olive oil

• Fine salt and ground pepper

For the spiced almonds:

• 50g white almonds, cut into pieces and toasted

• 40g walnuts, chopped and toasted

• 1 tbsp. fennel seeds

• 1 tbsp. cumin seeds

• 1 tbsp. sesame coffee

• 1 tbsp. coffee fleur de sel from Guérande

DESSERT: PEAR TOAST WITH PEARS, CARAMEL AND HAZELNUTS

For the hazelnut caramel:

Tuesday, December 20, 2022

STARTER: OYSTERS GRATINED WITH HERBS ROCKEFELLER STYLE

• 12 number 3 oysters opened (keep the shell that holds the oyster)

• 6 thin slices of country bacon or slices of simple bacon cut into sticks

• 250g spinach leaves, cooked in boiling water and cooled

• 2 cloves of garlic, peeled and degermed

• 2 shallots peeled and cut into pieces

• 2 tbsp. aniseed appetizer

• 30g grated parmesan

• 4 tbsp. fine breadcrumbs

• 15g cold unsalted butter

• Hot sauce

• Coarse cooking salt

DISH: POULTRY STUFFED WITH CHESTNUT AND CLEMENTINE

• 4 skinless chicken fillets

• 150g vacuum-packed chestnuts, cut into small pieces

• 2 tbsp. chopped parsley

• 2 shallots peeled and chopped

• 1 tbsp. tablespoons toasted and crushed walnuts

• 15g + 25g butter

• 1 clementine peeled and cut into small cubes

• Fine salt and ground pepper

• 2 clementines peeled and cut into thin slices

• 3 large turnips, peeled

For the chicken sauce:

• 6 chicken wings cut into small pieces

• The juice of 2 clementines

• 15g of butter

• 1 shallot, peeled and chopped

• 1/2 liter of chicken stock (cube)

Wednesday, December 21, 2022

STARTER: SOFT EGG WITH CARBONARA CREAM (JOËL ROBUCHON)

For the carbonara sauce:

• 4 thin slices of bacon or guanciale, cut into thin sticks

• 1 onion peeled and finely chopped

• 25cl full cream

• 8 cl of whole milk

• 3 tbsp. mascarpone

DISH: LANGOUSTINE RAVIOLI WITH FOIE GRAS BROTH (JOËL ROBUCHON)

For the ravioli:

• 12 raw shelled langoustines (keep the claws)

• 1 small fresh or canned black truffle, thinly sliced

• 4 dry lasagna noodles cooked in boiling water, cut in half to obtain 8 squares and set aside with a few drops of olive oil

• 3 green cabbage leaves, cooked in boiling water then sliced ​​into strips

• Olive oil

• Fine salt

For the foie gras sauce:

• Langoustine claws

• 1 small carrot peeled and cut into small cubes

• 1/2 onion peeled and cut into cubes

• 1 stalk of celery without leaves and cut into small cubes

• 1 clove of garlic, peeled and degermed

• 1 bouquet garni

• 1/2 star anise

• 1 small piece of peeled ginger of 5g

• 25g of butter

• 60g semi-cooked foie gras reduced to a puree

• 60g softened butter

• 2.5cl of truffle juice

Thursday, December 22, 2022

STARTER: CABBAGE STUFFED WITH FOIE GRAS

• 1 kale, stripped and washed under water, without the large ribs

• 4 slices of raw foie gras

• 1 onion peeled and finely chopped

• 5cl of port

• 5cl cognac

• 200g button mushroom slices

• 2 chicken thighs cooked in the oven (15g of butter on top, 1h30 at 185°C) then cooled

• 1/4 liter of chicken broth (cube)

• 15g of butter

• Fine salt and ground pepper

• Olive oil

DISH: RACK OF LAMB IN A HERB CRUST, PAILLASSON APPLES

• 1 rack of lamb, 8 to 12 ribs

• 3 tbsp. purple mustard

• 1 tbsp. chopped parsley

• 1 tbsp. chopped tarragon

• 1 tbsp. finely chopped chives

• 25g semi-salted butter

• flower of salt

• Olive oil

• Fine salt and ground pepper

For the doormat apples:

• 3 potatoes grated like carrots and rinsed

• 100g of butter

• 1 tbsp. chopped parsley

• 1 tbsp. cornstarch

• Fine salt

Friday, December 23, 2022

DESSERT: LOG WITH CITRUS AND HAZELNUTS

For the rolled cookie:

For the orange cream:

• 250g softened butter

• 200g icing sugar

• 1/2 jar of bitter orange jam

• Zest and juice of one orange

• 1 tbsp. orange liqueur

For the chocolate-hazelnut glaze:

• 50g chopped and roasted hazelnuts

• 225g chopped milk chocolate

• 25g neutral oil

• 1 orange zest

• 1 dozen candied orange peels, cut into small cubes + a few for decoration