- 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.
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.
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