Food Pairing Module

Peel the crawfish tails while conserving the entire tail, remove the entrails and refrigerate the tails.

Cook the chestnuts in the chicken bouillon. Make a puree with the cream and 50g of butter, season this sauce and keep it warm in a bain-marie.

Prepare and wash the mushrooms; peel and chop the shallot. Fry the mushrooms and shallot in olive oil, season and keep warm.

Roast the langoustines on their backs, season; serve immediately.

Prepare a lamb sauté with high-quality lamb and cook it like a tajine, with onion, spices, dried fruit, ginger, etc. Cook it on a low temperature to obtain a tender meat confit.

Meanwhile, poach a fresh lobster in a court-bouillon broth, then de-shell it and cut it uniform pieces.

Accompany this dish with semolina seasoned with cumin and dried fruit (raisins, apricots, dates, diced figs, etc).

To plate, arrange the lamb and lobster pieces in a dish, keeping the semolina apart. Sprinkle the lamb with a little chopped tarragon and serve.

Trim a Kobe beef fillet and cut it into uniform slices, lengthwise. Alternate a slice of beef with a layer of smoked eel fillet. Tie up the meat construction with eel skin.

Caramelize the roast with hazelnut butter, basting it regularly, and finish its cooking at a low oven temperature.

Meanwhile, make a sauce with beef trimmings of the filet, reducing its consistency and adding some some coral sea urchin sauce.

To plate, arrange the sliced meat and decorate it with a splash of the sauce, and garnish with the stir-fried wild mushrooms.

Soak the currants in orange blossom water. Cut the lamb shoulder into uniform pieces and mix them with all the spices. In a large pot, soften the chopped onions with olive oil and set aside. Sauté the meat over high heat, season. Cover it all with water and bring it to a boil quickly. Skim the top, simmer it gently while covered. In a separate skillet, brown the figs with a little butter, cinnamon, brown sugar and salt; add them to the meat at the end of its cooking. Add the honey to the pot and finish cooking uncovered: the juice should attain a syrupy texture. Serve the meat with steam-cooked durum wheat semolina, coupled with the drained currants.

In another skillet, brown the sliced almonds without adding more oil; stir regularly. Plate the meat in a tagine dish, atop a couscous dome erected in the center of the dish, garnish it with the golden almonds.

PARTAGEZ VOTRE PLAT AVEC LE HASHTAG #CLICQUOTFOOD

Cook the vermicelli noodles in boiling salted water; drain, cool. Mix the cooked noodles with crab meat and pepper, season with hazelnut oil and pepper.

Trim the fat from the smoked duck breast and cut the breast into thin slices. Place them onto cling film paper, to obtain a homogeneous strip 25 cm by 12 cm. Split the crab and vermicelli evenly onto one half of the duck. Using the plastic wrap, roll it tightly to obtain a diameter of around 1 cm. Remove the plastic. Place this "sausage" in the refrigerator a few minutes.

Slice each "maki" into pieces around 1.5 cm thick. Sprinkle it with sesame seeds and add a portion of dried fig onto each piece.

Mix the crawfish stock reduction with ice and cream, and then whip it all together; stuff it into a pastry bag.

Cut 8 circles in the pre-toasted bread. Slice 8 cubes of salmon.

Simmer the maple syrup, butter and spices on a sauté pan into a sort of caramel.

Add the salmon cubes; fry quickly to coat all sides.

To plate: fashion a “rose” with the pastry bag from the crawfish mousse, onto the toasts. Place a salmon cube on top of the rose and garnish the creation with baby leeks.