20 shelled crayfish (claw and tail meat)
1 orange sliced in supremes
1 lemon sliced in supremes
1 grapefruit sliced in supremes
1 soup-spoon of Fallot tarragon mustard mayonnaise
4 mini cucumbers
4 mini red onions
salt, pepper, virgin olive oil, borage flowers.
Chop the citrus supremes into small segments.
Mix the crayfish meat with the mayonnaise.
Thinly slice the asparagus and mix with the other half of the citrus segments.
Set 5 crayfish tails on the meat, slice the asparagus heads with a Japanese mandolin slicer and place a consistent amount on top.
Place the virgin citrus on the side and decorate with the mini cucumbers, mini red onions and borage flowers.
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