Brandy

small apples, • eggs, • whole milk (about 500 ml; buttermilk can be used), • almond butter (about 125 grams), • light cane sugar (about 125 grams; vanilla cane sugar can be used), • vanilla sugar, • salt, • Calvados (optional),

Arborio rice (about 300 grams) • sea scallops • large shrimp • onion • Butter • grated Parmesan cheese (about 50 grams) • light sour cream (about 2/3 cup or 160 ml; 40 cl crème fraîche 3% fat) • chicken bouillon cubes • dry white wine (about 3 1/2 fl oz or 100 ml) • cognac (about 1 2/3 fl oz or 50 ml) • Olive oil • Salt and freshly ground black pepper •

water (200 ml) • beef bouillon • heavy cream • mixed peppercorns (about 5 grams) • black pepper (about 5 grams) • mustard • cognac

all-purpose flour (about 145 grams) • spelt flour (about 145 grams) • granulated sugar (about 80 grams) • egg • unsalted butter, softened (about 125 grams) • salt • almond extract • lambig (Breton apple brandy)

salt • bouquet garni (mixed herbs, such as thyme, bay leaf, and parsley, tied together) • cognac (60 ml) • whole chicken cut into pieces or 4 chicken breasts (cooking time will be shorter with breasts) • large raw shrimp (or cooked if raw are not available) • small can tomato paste • white wine (120 ml) • small can lobster bisque • pepper • oil

eggs • Fresh figs

monkfish cheeks (800 g) • Cayenne pepper • shallots • garlic • tomatoes • cognac • dry white wine (200 ml)

large monkfish tail, about 3 3/4 lbs (1.7 kg) • large tomatoes • eggs • half-thick crème fraîche (400 ml) • cornstarch • tomato paste • cognac • Salt • Espelette pepper • Black pepper • onion • carrot •

coq pieces (about 2 kg) • carrots, sliced (about 200 grams) • onions, sliced (about 200 grams) • shallots, sliced (about 40 grams) • garlic cloves • Bay leaf and thyme • Whole black peppercorns • dry red wine (about 1.5 liters) • Cognac • chicken stock or brown chicken stock (about 1 liter) • bacon or pancetta, diced (about 250 grams) • white mushrooms, sliced (about 250 grams) •

unsalted butter, softened (about 100 grams) • cognac (about 10 ml) • Grand Marnier (about 10 ml) • sugar cubes • untreated orange • untreated lemon • crêpes • Grand Marnier

small escargots • mushrooms (about 350 grams) • butter (about 80 grams) • heavy cream (about 350 grams) • mustard • Cognac • dry white wine (about 50 ml) • onion • fresh parsley • bay leaf • thyme • little sage •

rooster, cut into pieces (about 3 lbs, or 1.4 kg) • full-bodied red wine (such as Burgundy) (750 ml) • large onions • shallots • peeled garlic cloves and 6 unpeeled garlic cloves • Flour (optional) • carrots, roughly chopped (about 10.5 oz or 300 g) • white mushrooms (about 10.5 oz or 300 g) • bacon or pancetta, diced (about 200 g) • cognac for flambéing the meat • bouquet garni (herb bundles) • veal stock (about 13.5 oz or 400 ml) •

filo dough • apples • Salted butter • Vanilla sugar • Calvados • Salted caramel sauce • orange blossom water

beef stew meat (about 1 kg; chuck or similar cut) • Coarse salt, to taste • red wine (about 480 ml) • Armagnac or Cognac (about 120 ml) • soy sauce • Herbs (such as rosemary) • celery stalks • potatoes • carrots • onions • Oil • granulated garlic

raw foie gras (250 g), • egg yolks, • heavy cream (about 200 ml), • milk (about 200 ml), • light brown sugar (about 40 g), • salt, • pepper • Optional: 1 1/2 tablespoons cognac (about 5 ml), I personally don't use it • For the tuiles: • shelled walnuts (100 g), • large egg white, • melted butter (about 50 g), •

eggs • milk (300 ml) • vanilla sugar • cognac • vanilla extract • brioche or bread

Crêpe Batter: • all-purpose flour (300 grams) • large eggs • sunflower oil • warm whole milk (700 ml) • sugar • orange blossom water (50 ml) • Zest of 1 orange • Suzette Butter: • unsalted butter, softened (100 grams) • Zest of 1 orange • Juice of 1 orange and juice of 1 lemon •

stale bread • milk • eggs • apples • granulated sugar • cognac (optional) • butter (about 1 stick)