8 oysters (Serlut No. 2)
8 Ratte potatoes
¼ litre cream
a bunch of chives
1 Granny Smith apple
4 Pitacou kumquats
salt, verjuice, kumquat paste
1- Cook the potatoes in salted water.
2- Open the oysters and clean them.
3- Whip up the cream, add the verjuice, the chopped chives, then season.
4- Chop the apple into sticks.
5- Make quenelles (dumplings) with the sour-flavoured verjuice cream on the Ratte potatoes and cover with the apple sticks.
6- Add drops of kumquat paste and the Pitacou kumquats.
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