: : : STARTERS

Crunchy salad with langoustines
and traditional Mustard juice (for 4 persons)

Ingredients :

* Salad	* Langoustine juice
- 500g of langoustines 10/15 cm,	- langoustine shells, - aromatic garnish,
- 1 fennel,	* 1 onion,
- 1 carrot,	* 2 tomatoes,
- 1 cucumber,	* 3 cloves of garlic
- 1 yellow courgette,	* 1 bouquet garni,
- 1 green courgette,	* branch of fennel
- 1 bunch of radishes,	- 50 g butter,
- 1 beetroot,	- peanut oil,
- 150g of mixed salad.	- 1 glass of dry white wine
	- ½ glass of Cognac
	- Salt, pepper

Vinaigrette with traditional mustard
- 1 tablespoonful of Fallot traditional mustard
- 3 tablespoonfuls of walnut oil,
- 1 teaspoonfuls of balsamic vinegar,
- 2 teaspoonfuls of sherry vinegar,
- Yellow mustard seeds,
- Salt, pepper.

Method :
* Shell the langoustines and put the tails to one side.
* Brown theheads, claws and shells well in a casserole dish and add the aromatic garnish; sweat the mixture. Deglaze with the Cognac and the white wine, reduce and then add water to cover. Bring to the boil and cook for 20 minutes. Strain and filter the mixture and reduce to glaze (equivalent of a glassful). Add the traditional mustard and the vinegars, emulsify the mixture with the walnut oil, and season to taste.
* Wash the vegetables and peel the fennel, the carrot, the cucumber and the beetroot. Wash and sort the mixed salad. Slice the vegetables thinly with a mandolin, plunge them into chilled water for 5 minutes, drain them and mix them with the salad.
* Sauté the langoustine tails in a very hot pan and then roll them in the mustard seed mixture.
* Season the salad and arrange all the food harmoniously.

Roast epoisses in a gingerbread and orange nonette, warm gingerbread mustard vinaigrette Ingredients : - 4 orange nonettes (small domed cakes), - 1 Epoisses cheese, - 1 pot gingerbread mustard, - 100 g butter, - 1 salad, according to the season, - Salt, pepper, water.

Method :
Take the nonettes and cut off the tips of the tops. Using a teaspoon, empty the centre of each one to the top of the marmalade centre. Fill the centre of the nonette with the Epoisses, forming a dome. Place in a warm oven to melt the Epoisses without burning the gingerbread.
Place 5 cl water in a saucepan together with a teaspoon of wine vinegar. Add a pinch of salt and pepper. Using a whisk, incorporate the butter into the mixture. Once the vinaigrette has emulsified, reduce heat to simmering and incorporate a tablespoon of gingerbread mustard. Replace the tops back on the hot nonettes and place one on each plate, together with a few seasonal salad leaves. Pour a thin stream of warm vinaigrette around the plate.

Tuna tart

Ingredients:
- 160g shortcrust pastry ,
- 120g tuna,
- 500g tomatoes,
- 100 g butter,
- 2 tablesp. Burgundy mustard,
- 60g grated Emmenthal ,
- 10cl creme fraiche,
- 2 eggs,
- 5 stems parsley,
- Pinch nutmeg, salt, pepper,
- 1 sprig thyme and rosemary.

Method :
Line a pie dish with the pastry. Cover with greaseproof paper, fill with dried beans and bake for 10 minutes at 180°C.
Slice the tomatoes and remove the seeds, salt the slices.
Brush the base of the cooked pastry with mustard and sprinkle with 30g grated Emmenthal. Cover with the flaked tuna and the tomato slices.
In a bowl, mix the eggs, cream, 30g grated cheese, parsley, nutmeg, salt and pepper. Pour this mixture over the tart. Sprinkle with crushed thyme and rosemary leaves.
Bake the tart at 210°C (th 7). Serve hot with baby salad shoots.