Flavored

blanched and toasted almonds (about 200 grams) + 1 tablespoon brown sugar + 1 tablespoon orange blossom water • chopped onions • eggs • chopped cilantro • ground ginger • ground cinnamon • saffron or curry powder • phyllo dough • melted butter • Powdered sugar and cinnamon for garnish • large pot

apricots (about 500 grams) • unsalted butter (about 200 grams) • sugar (about 150 grams) • all-purpose flour (about 150 grams) • almond flour (about 50 grams) • eggs • plain yogurt • salt • caramel sauce • vanilla sugar, 1 packet baking powder • ground cinnamon

eggs • almond flour (about 60 grams) • milk (about 500 ml) • melted butter (about 40 grams) • sugar (about 20 grams) • Rum flavoring or 3 tablespoons rum • salt (optional) • all-purpose flour (about 160 grams)

beef tenderloin (about 400 grams) • onion • roasted garlic (homemade, if possible) • fresh thyme (preferably from the garden) • fresh rosemary (preferably from the garden) • drizzle of olive oil • Salt and pepper • chopped parsley

eggs • onion • mixed fresh herbs (homemade with garden herbs; see tip in link) • prosciutto (I use Black Forest ham) • garlic powder (see tip in link) • butter • Salt and pepper

full-bodied red wine (about 750 ml; use any robust red wine) • carrots • onion • garlic • fresh thyme • bay leaves • whole cloves • heaping teaspoon Sichuan peppercorns • fresh cilantro

potatoes (about 800 grams) • fresh salmon fillets • milk (about 200 ml) • garlic and herb cream cheese (about 200 grams) • breadcrumbs (about 40 grams) • Chives

Camargue brown rice (about 300 grams) • water (about 650 grams) • Spanish-style spice blend (homemade blend, see link) • seaweed parsley blend (brought from Brittany) • marinated garlic (homemade, see link) • hot sauce (homemade, see link) • Salt

large sea bream • oil • white sandwich bread + 1 tablespoon milk • chopped cilantro • chopped onion • garlic, chopped • Salt • Pepper • Paprika • white wine (about 100 ml) • lemon

skinless salmon fillets (about 200 grams) • puff pastry (about 120 grams) • tarragon • parsley • salt • pepper • olive oil • lemon juice

large precooked Burgundy snails • fresh parsley • fresh rosemary • smoked garlic • shallots • salted butter (50 grams) • Black pepper • olive oil • large empty snail shells (washed and reused)

Cooked moules marinières (mussels) • Filtered cooking liquid from the mussels • homemade mayonnaise (about 500 ml) • large bunch of chives • parsley • lemon • shallots • garlic

chicken breasts • water (500 ml) • chicken bouillon cube • heavy cream (about 200 ml) • sour cream (about 200 ml) • Black pepper • All-purpose flour

pasta of your choice (about 200 grams) • heavy cream (about 100 ml) • canned tuna, drained (about 160 grams) • shredded cheese • salt, pepper

small endives or 3 large ones • drizzle of olive oil • drizzle of maple syrup • hard-boiled eggs • sheep’s milk cheese (brique de brebis) or any firm sheep cheese • heaping tablespoons béchamel sauce (use gluten-free if needed) • shredded Swiss cheese (Emmental) • Salt • Pepper • Spices of your choice (optional)

sweet potato (about 10.5 oz / 300 grams) • Greek yogurt (about 100 grams) • eggs • zucchini • feta cheese (about 50 grams) • pinches of herbes de Provence

veal roast • onion • carrots • frozen mushrooms (about 500 grams) • garlic • rosemary • dry white wine (about 250 ml) • cornstarch • salt • pepper • olive oil • sour cream (optional) •

cucumber (preferably garden-fresh) • black tomatoes (preferably garden-fresh) • red onion • fresh parsley • feta cheese (50 grams) • malt vinegar • drizzle of garlic olive oil (homemade if possible) • Salt and white pepper

red and yellow tomatoes • prosciutto or dry-cured ham • Parmesan cheese • small rounds of goat cheese (crottin-style) • Olive oil • Salt, pepper

whole wild salmon from Scotland, about 3 1/3 lbs (1.5 kg) • tomato • red bell pepper • lemons • garlic • onion • chopped dill • drizzle olive oil • Salt and pepper

boneless skinless chicken breast (about 600 grams) • zucchini • tomatoes • red onions • yellow onion • yellow bell peppers • pitted prunes • garlic • fresh parsley • whole mace blades • ground cumin • ground cinnamon •

pie crust • bacon bits (100 g) • leek • shallot • thick sour cream (about 1.75 oz or 50 g) • shredded Swiss cheese (about 30 g) • Nutmeg • sunflower seeds (about 0.35 oz or 10 g) • mixed salad greens • rice vinegar • mustard

pie crust • leek • plant-based bacon bits • light cream (about 250 ml) • egg • potatoes • Salt, to taste • Pepper, to taste • Curry powder, to taste • Fresh parsley, to taste

pasta of your choice (about 400 grams; 3 1/2 cups dry) • chicken breast (about 400 grams) • pesto (about 100 to 150 grams), adjust to taste • Roma tomatoes or about 20 cherry tomatoes • Parmesan or Pecorino Romano cheese (about 60 grams; 1/2 cup grated) • mini mozzarella balls or 2 large mozzarella balls • Fresh basil, optional pine nuts

shiitake mushrooms (300 g) • asparagus • shallot • light sour cream (150 g) • salt • dried herbes de Provence

eggs • shredded Swiss cheese (about 100 grams) • light cream (about 200 ml) • Fresh goat cheese • onion • ball fresh mozzarella (Buffalo mozzarella) • Eggplant spread (baba ganoush or eggplant caviar) • small tomatoes • Salt, pepper, and mild paprika • Mustard • Chives • refrigerated pie crust

eggs • grated carrots (about 380 grams) • all-purpose flour (about 120 grams) • shredded cheese (about 40 grams) • baking powder • Salt, pepper • cooked beets, cut into small pieces (about 400 grams) • pine nuts (about 80 grams) • fresh basil • grated Parmesan cheese (about 50 grams) • garlic • olive oil •

butternut squash • chicken breast (about 400 grams) • smoked bacon pieces (about 5 oz or 140 grams) • large onion • crushed tomatoes (about 200 grams) • shredded or sliced cheese (about 1.75 oz or 50 grams) • dried oregano (optional)

medium potatoes • smoked sausages • heavy cream (about 200 ml) • whole grain mustard • Salt and pepper