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Serves 420 small squid
20 snails (1 tin)
a bunch of parsley
8 candied tomatoes chopped in small dices
a bunch of “cebette” (small salad onions or spring onions) chopped
? mustard
Ricard (pastis), white stock, olive oil, salt, pepper, tomato vinegar, butter
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1- Clean the squid (separate the tentacles from the body, remove the beak and the cartilage).
2- Rinse the snails.
3- Blanch the parsley, drain it, squeeze it then pacotize (Pacojet) it. Freeze, pacotize 3 times, retrieve the powder and mix with the white stock. Season.
4- Pan-sear the snails in butter, flambé with the Ricard, deglaze with the tomato vinegar then add the chopped parsley at the end. Season.
5- Pan-sear the squid with olive oil. Season.
6- Thicken the white stock with the mustard. Season.
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(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