
20 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
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.

(Français) Douceur piquante

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

Crunchy salad with langoustines

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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

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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

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