
4 filets of red mullet
1 bag of artichoke hearts
8 pieces of violet artichoke
4 pieces of salt-candied lemon
8 pieces of sugar-candied kumquat
8 pieces of taggiasca olives
1 jar of basil mustard
2 dl white stock
olive oil, white wine, salt, pepper, balsamic vinegar
1- Gently heat a large amount of olive oil. Pour in the bag of artichoke hearts and roll them in the oil. Pour in the white wine to cover, then flambé. When the artichokes are cooked, mash them into a purée. Follow the above steps for the violet artichokes.
2- Thin the basil mustard with the white stock.
3- At the last moment, heat a drop of oil in a non-stick frying pan and sear your red mullet filets.
4- Create quenelles (dumplings) with the puréed artichokes. Accompany with the violet artichokes, the basil mustard, then drizzle with balsamic vinegar. Set up the seasoning.

(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