
- ½ onion
- 40 g of gingerbread crumbs
- 50 g of Jerusalem artichokes
- 15 g of Fallot mustard with gingerbread
- 50 g of celeriac
- 1 chicory
- 4 tablespoonfuls of meat stock
- 50 g of cauliflower
- 2 tablespoonfuls of soya sauce
- 50g of parsnips
- salt, pepper
- 50 g of turnips
- olive oil
- 60 g of raw beetroot
Peel and clean all the vegetables.
Cut the beetroot in a brunoise (finely diced) and add it to the meat stock.
Slice the rest of the vegetables thinly with a mandolin.
Roast the cod slabs with olive oil, brush them with mustard and cover them with gingerbread crumbs. Brown lightly in the oven.
Sauté the vegetables in a wok with a little olive oil, season to taste and add the soya sauce.
Arrange the food harmoniously.
COOKING TIPS
To make sure that the mustard does not dry out, put a slice of lemon on the mustard in its jar and put the top on carefully.
Always put the mustard in the refrigerator and always put the jars upright.
To make lentils tastier, add a tablespoonful of Dijon mustard to the water they are to be cooked in.

(Français) Douceur piquante

(Français) Nuage sur le lac Léman

(Français) Pause dans les sous-bois

(Français) Macaron à la moutarde

(Français) Paleron de bœuf à la moutarde aux cèpes et au thé fumé

(Français) Pâté en croûte sucrine et crème de moutarde aux feuilles de coriandre & à l’orange

Crunchy salad with langoustines

Roast epoisses in a gingerbread and orange nonette

Cod in Fallot mustard with gingerbread crumbs

Calf’s head sauce Gribiche prepared our way

Rabbit cooked several ways

Chicken Fricassee with Fallot Dijon Tarragon Mustard

Thick salmon with Fallot Dijon Basil Mustard

Snails and Squid in Dijon Mustard

Pig’s Trotters Cromesquis with Fallot mustard “à l’ancienne”

Chantilly Oysters with Burgundy Verjuice

Fresh Crayfish Delight, Virgin Citrus and Tarragon Mustard

St. Pierre Fillet, Asparagus and Walnut Mustard

Red Mullet Artichoke Basil Mustard

Rice Crackers with Basil Mustard

Roasted Pigeon, Morels in Fallot Hot Mustard Cream

Calf’s Head Seasoned with Tarragon Mustard

Beef Fillet with Carrots, Fallot Blackcurrant Mustard

Jumbo Gambas à la Plancha, Fennel with White Balsamic Vinegar