: : : STARTERS

Calf's head sauce Gribiche prepared our way, Edmond Fallot Dijon Mustard (for 4 persons) Ingredients : - ½ calf's head, rolled, - 2 small shallots, - 2 dl white wine, - 1 bunch of chervil, - 1 carrot, - 1 bunch of parsley, - 1 onion, - 1 bunch of chives, - 600g potatoes, - 1 tablespoon of sherry vinegar - 150g butter - 10 cl single cream,, - Fallot Dijon Mustard, - 30 g pine kernels, - 30 g breadcrumbs, - 50 cl olive oil, - capers, - gherkins.

Preparation:
* Poach the calf's head with the white wine, some water, salt, pepper and the onion; then leave to cool.
* Peel and wash the potatoes, cut them in four and sauté them in butter; add a few parsley leaves at the last minute.
* Make the herb pesto:
    " In a mortar, crush half the bunch of parsley, half the bunch of chervil, half the bunch of chives and the pine kernels with 1 tablespoonful of mustard.
    " Add the olive oil and season.
* Make the sauce Gribiche: cut the 2 shallots up finely, chop the capers, half the bunch of parsley, half the bunch of chervil, and half the bunch of chives. Cut the gherkins in a brunoise (finely diced). Mix all the ingredients in a bowl and add a tablespoonful of sherry vinegar and a tablespoonful of Fallot Dijon mustard.
* Whip the cream to a Chantilly and add a tablespoonful of Fallot mustard.
* In a frying pan, brown the calf's head on each side in a little oil. Spread the sauce Gribiche on one side and sprinkle with breadcrumbs; brown slightly in the oven.
* Put the browned calf's head on the plate with the potatoes and the mustard cream, and decorate with snipped herbs and the herb pesto.

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

Ingredients :

Salad	Langoustine juice
- 500g of langoustines 10/15 cm, (4 per person)	- 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.

Preparation:
* Shell the langoustines and put the tails to one side.
* Brown the heads, 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.

Miniature black puddings in puff pastry with gingerbread mustard

Ingredients (For 4 people):
- 4 miniature black puddings
- 2 tablespoons of gingerbread mustard
- 500 g of puff pastry
- 1 egg.

Method :
Remove the skin from the black puddings. Coat them with the mustard.
Cut the pastry into 8 12X8 cm rectangles. Place 4 rectangles of pastry on a buttered plate. Coat the edge with beaten egg. Place a black pudding in the centre of each of them. Cover with the other 4 rectangles of pastry. Close by pressing all round the edge.
Brush with beaten egg. Decorate. Cook in an average oven at 220°C (gas 7-8), for approximately 20 minutes. Serve hot.