Each

beef filets, 2 lbs each (about 900 g each) • fresh thyme in bloom (from the garden, if possible) • fresh rosemary (from the garden, if possible) • marinated garlic (homemade, see linked recipe) • Flaky sea salt • Freshly ground Sichuan pepper

butternut squash • Raclette cheese (enough slices to fit into each cut) • Ham (cut into thirds to fit easily)

cucumber • large Black Krim tomatoes • red onion • balls (4.4 oz/125 g each) buffalo mozzarella • fresh parsley (preferably from the garden) • drizzle of olive oil • sprays balsamic vinegar • Salt and white pepper

beef tenderloin steaks, 7 oz each (200 g each) • Black Krim tomato • yellow heirloom tomato • small bowl basil salad dressing (homemade; see recipe link) • grated Parmesan cheese • chopped fresh basil (see tip in link)

apricots (about 500 g) • sugar (about 100 g) • all-purpose flour (about 125 g) • eggs • milk (about 300 ml) or 3/4 cup milk and 3/4 cup heavy cream (about 150 ml each)

skate wings, about 1 lb each (450g each) • baby carrots • black garlic • drizzle olive oil • Salt and freshly ground black pepper • lemon

thick cuts of beef (about 12 oz each / 340 grams each) • Belgian endives • porcini mushrooms, frozen (about 100 grams) • Saint-André cheese (about 100 grams) • raclette cheese • Salt

carrot • garlic • sweet potato • each cumin, paprika, and salt • fresh herbs (I used mint) • water (1 liter) • bouillon cube

peanut butter (about 1 cup or 250 grams each) • fresh mackerel fish • large onions • carrot • green bell pepper • tomatoes • parsley • mild chili peppers • ground black pepper • garlic • bouillon cubes • bouillon seasoning •

bread flour (about 430 grams) • flaxseed flour (about 70 grams; grind flaxseeds to make flour) • water (about 300 ml) • active dry yeast (5 grams each) • granulated sugar

monkfish tails, about 7 oz (200 g) each • green bell peppers • Spanish chorizo (spicy or mild, to taste) • garlic cloves • lemon • drizzle olive oil • Espelette pepper • Salt • chopped parsley

soy or oat milk (about 500 ml) • soy or oat cream (about 30 grams) • cornstarch or potato starch (about 30 grams) • squares dark baking chocolate • light brown sugar (about 90 grams) • unsweetened cocoa powder (about 20 grams) • coconut, hazelnut, or almond milk powder (about 15 grams) • refined coconut oil (about 150 grams) • powdered sugar (about 30 grams) • vanilla soy milk (about 150 grams) • vanilla bean

olive oil (50 ml) • beef stew meat, cut for Bourguignon (400 g) • red or yellow onions • garlic cloves • flour • Burgundy red wine (350 ml, about 1/2 bottle) • Salt and pepper • water (300 ml) • beef bouillon powder or veal stock powder • crushed tomatoes • leek leaves (about 6 inches long) • bay leaves •

For the yellow macaron shells: • powdered sugar (150 g) • almond flour (150 g) • large egg whites, divided (about 110 g, split into 2 portions of 55 g each) • mineral water (37 g) • granulated sugar (150 g) • small amount of yellow food coloring • For the white macaron shells: • powdered sugar (150 g) • almond flour (150 g) • large egg whites, divided (about 110 g, split into 2 portions of 55 g each) • mineral water (37 g) •

Ingredients for the macaron shells: • almond flour (about 200 grams) • powdered sugar (about 200 grams) • water (about 50 milliliters) • granulated sugar (about 200 grams) • x 1/3 cup egg whites (about 75 grams each, total 150 grams) • Red food coloring • Ingredients for the cherry ganache: • pitted sour cherries (about 400 grams) • granulated sugar (about 20 grams) • good quality white chocolate (about 300 grams) • Kirsch (or less, to taste)

monkfish (one whole piece or two pieces about 14 oz each) • About 10 thin slices of smoked bacon (without rind) • large fennel bulbs • curry powder • large sprig fresh dill or 1 tablespoon dried dill • cumin seeds • Coarse flavored salt (with fennel, lemon, etc.) (optional) • Freshly ground salt • White pepper • Olive oil • dry white wine (about 100 ml)

granulated sugar (60 g) • milk (135 g) • egg yolk • cornstarch (10 g) • unsalted butter, cut into pieces (75 g) • powdered sugar (50 g) • almond flour (50 g) • eggs, weighed without shells (about 1 large egg + 1 tablespoon) (62.5 g) • melted, cooled butter (10 g) • all-purpose flour (12.5 g) • egg whites (about 2 large egg whites) (62.5 g) • granulated sugar (20 g) •

rectangular puff pastry • skinless salmon fillets • rice (about 150 grams) • frozen creamed spinach (about 300 grams) • eggs, plus 1 for egg wash • vegetable broth (1 liter) • each of chives, parsley, and dill

chicken breasts • canola oil (50 ml) • apple cider vinegar (50 ml) • shawarma spice blend* • Spices: In a jar, mix 1 tablespoon each of the following spices • (ginger, black pepper, white pepper, cloves, salt, garlic powder, cinnamon, nutmeg, mace, cilantro, cardamom, sweet paprika, rosemary, cumin, turmeric) • ground cardamom • salt • mint leaf, finely chopped • Zest of 1 lemon • multigrain sandwich bread • baby greens •

chicken breasts (cut into cubes) • heavy cream (about 200 ml) • shredded cheese for gratin (about 1 1/2 cups / 150 grams) • bell peppers (one of each color) • onion • potatoes • cheese sauce (such as creamy cheese spread or similar) • Salt • Pepper • curry powder • veal stock powder

sea bass fillets, about 5 oz each (150 grams each) • cauliflower • garlic • fresh peas, shelled (about 14 oz unshelled, 400 grams; yields about 6 oz shelled, 170 grams) • medium potatoes • red spring onions or other onions • carrot • white mushrooms (button mushrooms) • fresh ginger (about 1/2 oz or 15 grams) • Olive oil • lime • Basil powder •

buckwheat flour (250 g), • large egg, • coarse sea salt (5 g), • ice-cold water (500 ml), • buttermilk (125 ml) • onions, • each/176 g) mackerel fillets in white wine, • olive oil, • white mushrooms (200 g), • soy cream for dairy-free, or heavy cream (200 ml), • Salt, pepper, • little chopped chives for serving, •

strawberries (about 400 grams) • Syrup: • water (about 100 ml) • strawberry syrup (about 70 ml) • Sponge cake: • eggs • unsalted butter (about 1.75 oz or 50 grams) • sugar (about 3.2 oz or 90 grams) • all-purpose flour (about 3.5 oz or 100 grams) • baking powder (about 0.18 oz or 5 grams) • Diplomat cream (pastry cream + whipped cream): • heavy cream (about 13.5 fl oz or 400 ml) •

dried white beans (about 800 g, such as Great Northern or cannellini) • duck confit • Toulouse-style sausages (about 500 g) • Morteau sausages (or substitute with smoked sausage if unavailable) • onions, each studded with cloves • carrots • Bouquet garni (bundle of herbs such as thyme, bay leaf, and parsley) • crushed tomatoes (about 1 kg) • garlic

all-purpose flour (about 500 grams) • large eggs • sugar (about 125 grams) • unsalted butter, melted (about 125 grams) • milk (about 240 ml) • fresh yeast (about 20 grams) • salt • Whole raw almonds (1 for each groove of the pan)

thick turkey or chicken cutlets • American cheese or processed cheese • ham, each cut into 3 pieces • egg • Panko breadcrumbs • Oil for frying

carrot • green onion (scallion) • sea scallops • cucumber • mung bean sprouts (about 150 grams) • dried wood ear mushrooms • cooked shrimp • water (3 liters) • rice vermicelli noodles (about 200 grams) • beef steaks • boneless, skinless chicken breasts • duck breast strips (about 150 grams) •

puff pastry • Herbed cream cheese • Shredded cheese • smoked turkey (cut each slice in half)

whole spelt flour (about 75 grams) • large egg • soy milk or regular milk (about 150 ml) • water (about 30 ml) • Salt or sugar, depending on your preference • soy milk or regular milk (about 150 ml) • all-purpose flour (about 14 grams) • Salt • Black pepper • Nutmeg • light shredded cheese (about 25 grams) • oil •

puff pastry • chicken breast (diced) • bell peppers (one of each color) • onion • Laughing Cow cheese • heavy cream (about 200 ml) • Salt, pepper, curry powder • powdered veal stock • small container of Boursin®️ cheese • Shredded cheese • egg yolk with a little milk (for the glaze) • Sesame seeds (for decoration) •