Fruit

eggs • sugar (200 g) • unsalted butter, melted (200 g) • milk (100 ml) • all-purpose flour (200 g) • Vanilla extract • baking powder • salt • Whipped cream: • heavy cream • powdered sugar • Vanilla extract •

For the mango-passion fruit insert: • mango-passion fruit purée (about 300 grams) • gelatin or 1/2 teaspoon NH pectin • diced mango (about 50 grams) • For the chocolate mousse: • plus 1 tablespoon whole milk (about 90 grams) • plus 1 tablespoon heavy cream (about 90 grams) • egg yolks • dark chocolate (about 190 grams) • gelatin • water (about 35 grams) • sugar (about 100 grams) •

yogurt cake as a base • store-bought peach-mango jam • egg yolks • sugar (about 45 grams) • cornstarch (about 15 grams) • milk (about 150 grams) • gelatin • heavy whipping cream (about 200 ml) • banana • kiwis • Red currants and raspberries

large egg whites • powdered sugar (25 grams) • salt • whole milk (340 grams) • large egg yolks • granulated sugar (30 grams) • passion fruit purée (135 grams) • ground kaffir lime (combava) • passion fruit (seeds only) • Caramel shards

Any frozen fruit you have • all-purpose flour (100 grams) • baking powder (half a packet) • eggs • sugar (125 grams) • salt • unsalted butter (25 grams) • milk (250 ml) • vanilla sugar (or 1 tablespoon vanilla sugar)

carrots, • large yellow turnip, • small sweet potatoes, • small fingerling or baby potatoes, unpeeled, • ras el hanout, • sliced onions, • garlic, minced, • raw shelled almonds (about 50 grams), • raw shelled pistachios (about 50 grams), • raw cashews (about 70 grams), • chopped cilantro, • olive oil, •

croissant • cream cheese • peanut butter • nectarine • drizzle of natural honey • Golden sesame seeds

Recipe: 60 French meringue macarons • large egg whites (about 140 grams) • granulated sugar (about 187 grams) • almond flour (about 187 grams) • powdered sugar (about 187 grams) • powdered food coloring • Passion Fruit Milk Chocolate Ganache: • milk chocolate (about 165 grams) • passion fruit puree or coulis (about 65 grams, from 2-3 passion fruits) • unsalted butter (about 37 grams)

stale baguette • egg • milk (250 ml) • sour cream (or crème fraîche) • light brown sugar (or more, to taste) • red plums • sliced almonds

monkfish (about 400 grams) • red beets • tomato • peach • basil leaves • garlic cloves • Coarse salt • Olive oil • Raspberry vinegar

For the cake (molly cake) • eggs • sugar (200 grams) • all-purpose flour (250 grams) • heavy cream, 30% (about 1 cup or 8.5 fl oz / 250 ml) • baking powder (9 grams) • For the mascarpone whipped cream • mascarpone cheese (500 grams) • heavy cream, 30% (about 2 cups or 17 fl oz / 500 ml) • powdered sugar (120 grams) • little butter for the pan • For the filling and decoration •

fruit puree (about 250 grams) • sugar (about 70 grams) • powdered gelatin (about 6 grams or 3 sheets) • heavy cream (about 300 grams), 35% fat

eggs • sugar (125 g) • all-purpose flour (125 g) • mascarpone (500 g) • cold heavy cream (300 g) • powdered sugar (150 g) • strawberries (500 g) • passion fruit • Strawberries • Passion fruit • Edible flowers

For the sponge cake: • eggs - 2 whole eggs plus 2 yolks • sugar (100 grams) • all-purpose flour (70 grams) • fresh pears • chestnut cream (150 grams) • mascarpone cheese (120 grams) • heavy cream (200 grams) • vanilla bean seeds

water (40 g) • whole milk (40 g) • unsalted butter (40 g) • all-purpose flour (40 g) • large eggs • vanilla extract (4 g) • sugar (3 g) • salt (2 g) • white chocolate (100 g) • heavy cream (60 g) • gelatin • vanilla extract (4 g) •

lamb (such as for stew) • carrots • organic lemon • blanched almonds (about 100 grams) • fresh ginger • sprigs of thyme • garlic, unpeeled • sunflower oil • Salt

all-purpose flour (about 100 grams) • light brown sugar (about 50 grams) • granulated sugar (about 80 grams) • eggs • sour cream (about 170 grams) • coconut milk (about 200 grams) • vanilla bean • black currants (about 250 grams) • salt

green celery • lemons • canned tuna in water (about 150 grams) • mixed salad herbs (homemade blend or store-bought) • olive oil

ripe nectarines (about 800 grams) • milk (175 mL) • generous pinch thyme flowers • heaping tablespoons mascarpone cheese • baking soda • eggs • honey • heaping tablespoons all-purpose flour (T65, about 1/4 cup plus 1 tablespoon) • Granulated sugar • Butter

Pink Lady apples (or similar, homegrown if possible) • all-purpose flour (about 175 grams) • granulated sugar (about 130 grams) • vanilla extract • eggs • baking powder (about 2 1/2 teaspoons) • thick sour cream (about 150 grams) • unsalted butter (about 95 grams) • dark rum • light brown sugar

large apples • eggs • spelt-hazelnut milk (about 5 fl oz / 150 ml) • old-fashioned oats (about 2 oz / 60 g) • whole spelt flour (about 3.5 oz / 100 g) • hazelnut meal (about 1 oz / 30 g) • Juice of half a lemon • ground cinnamon • baking powder, leveled • dried cranberries, soaked in hot water to soften (about 2 oz / 50-60 g) • Sliced almonds for topping

apples • all-purpose flour (150 grams) • baking powder (about 2 1/2 teaspoons) • melted butter (50 grams) • milk (250 ml) • vanilla sugar • granulated sugar (40 grams)

unsweetened applesauce (90 g) • almond flour (80 g) • all-purpose flour (80 g) • honey (60 g) • apples • Ground cinnamon, to taste • Juice of 1/2 lemon • salt • baking powder (5 g)

thick slices of brioche • egg • cream cheese (such as St. Morêt) • vanilla sugar • Raspberries, to taste • Chocolate chips, to taste • Powdered sugar, to taste

sugar (160 g) • orange • eggs • all-purpose flour (190 g) • baking powder • sour cream (100 g) • melted butter (65 g)

salted crackers like TUC (or Ritz) and softened butter for the crust • cream cheese (such as Philadelphia or any plain cream cheese) • shallot • mustard • finger lime (pearls) • Juice of 1/2 lemon • balsamic vinegar (optional, if you like) • Salt • Pepper • Fresh cilantro • smoked salmon for garnish • avocado •

For the mango sorbet: • fresh mango (about 400 grams) • water (about 50 grams) • water (about 150 grams) • granulated sugar (about 150 grams) • For the crêpes – Paul Bocuse’s recipe, a real treat: • all-purpose flour (about 250 grams) • granulated sugar (about 15 grams) • salt • unsalted butter, melted (about 50 grams) • low-fat milk (about 500 grams) • large eggs •

For the crust: • all-purpose flour (250 grams) • powdered sugar (90 grams) • large egg • almond flour (30 grams) • salt (2 grams) • unsalted butter, softened (130 grams) • For the frangipane cream: • almond flour (150 grams) • powdered sugar (150 grams) • unsalted butter (150 grams) • large eggs •

black currants (about 400 grams, fresh from the garden if possible) • mascarpone cheese (about 250 grams) • cherry sugar (about 180 grams, collected from skimming during jam making) • eggs • all-purpose flour (about 80 grams)