Parsnip

white mushrooms (about 200 grams) • parsnips • tomatoes • garlic • onion • ground cumin • dried oregano • sour cream • olive oil • fresh parsley

duck breasts • Duck trimmings • carrots with tops • parsnips (about 800 grams) • onion • carrot • butternut squash • Butter • Milk • honey • flour • Salt, pepper •

parsnips • zucchinis • celery (with stalks) • onion • vegetable broth (about 2 liters, homemade if possible) • garlic cloves • ground cumin • ground coriander • ground turmeric • four-spice blend • Salt and pepper • chopped parsley

parsnips • cauliflower or savoy cabbage • foie gras, partially cooked (1 3/4 oz for the soup, 1 3/4 oz for topping) (100 grams total: 50 grams for the soup, 50 grams for topping) • water (about 700 grams) • onion • butter (about 20 grams)

parsnip • carrots • potato • Salt and pepper • heavy cream (15% fat) • figs (125 grams) • unsalted butter (20 grams) • honey • ground cinnamon • duck breast strips (300 grams) • butter (20 grams) • balsamic vinegar •

potatoes (about 400 grams) • parsnips (about 400 grams) • large can of duck confit legs or 3 duck confit legs • shallots • hot milk (240 ml) • Salt, pepper, nutmeg • grated Parmesan cheese (about 50 grams) • all-purpose flour (about 50 grams) • unsalted butter, at room temperature (about 40 grams)

veal, cut into large cubes (500 g) • large leek • carrots (about 8.8 oz or 250 g) • large parsnip • large onions • Yukon Gold or other firm potatoes • fresh white mushrooms • veal bone • whole cloves • bay leaf • thyme • whole black peppercorns •

carrots • potatoes • sweet potato • parsnip • Brussels sprouts (about 250 grams) • small leeks • bouquet garni (bundle of herbs) • Salt • whole black peppercorns • onion studded with 3 whole cloves • for the aïoli • garlic cloves •

Beef chuck • Beef short ribs • Beef shank • veal foot • marrow bones • chicken • leeks • medium carrots • celery root • medium turnips • parsnips • grilled onions •