Glaze

large eggs • sugar (about 130 grams) • unsalted butter (about 160 grams) • milk chocolate (about 170 grams) • dark chocolate (about 100 grams) • all-purpose flour (about 300 grams) • baking powder • milk (60 ml) • large pinches fleur de sel de Guérande (or other flaky sea salt) • chocolate chips (about 50 grams)

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

duck breast strips • orange • honey (about 30 ml) • Black pepper • soy sauce (about 30 ml) • balsamic vinegar (about 30 ml) • Salt • carrots (about 1 kg) • garlic cloves • honey (about 30 ml) • olive oil (about 30 ml) • Rosemary

rice (about 500 grams) • veal stew meat (about 1 kg, from a less tender cut) • butter (about 40 grams) • carrots, diced (about 200 grams) • green peas (about 50 grams) • turnip, diced (about 50 grams) • onions (about 300 grams) • Salt • White pepper • Nutmeg • Bouquet garni (a bundle of herbs)

all-purpose flour (25 grams) • granulated sugar (30 grams) • large egg • almond flour (15 grams) • strawberries (about 350 grams) • granulated sugar (75 grams) • heavy whipping cream, very cold (225 grams) • powdered gelatin (8 grams) • fresh blueberries (125 grams) • granulated sugar (20 grams) • gelatin • water (71 ml) •

For the sponge cake: • eggs • sugar (80 grams) • all-purpose flour (80 grams) • vanilla sugar • baking powder • salt • For the raspberry mousse: • raspberries (500 grams) • sugar (100 grams) • gelatin • heavy cream, 30% fat (400 ml) •

egg whites • sugar (20 grams) • powdered sugar (70 grams) • almond flour (90 grams) • chopped hazelnuts • egg yolks • plus 1 tablespoon sugar (60 grams) • cornstarch (25 grams) • milk (250 grams) • butter (25 grams) • gelatin (4 grams) • heavy whipping cream, whipped (100 grams) •

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) •

11x11-inch (28x28 cm) baking pan • dark chocolate (140 g) • milk (30 g) • instant espresso powder (20 g Nescafe Espresso) • egg yolks • sugar (40 g) • egg whites • sugar (60 g) • salt (1 g) • Chocolate Hazelnut Cream: • dark chocolate (60 g) • heavy cream (50 g) for the ganache •

baking chocolate (200 g) • eggs • granulated sugar (120 g) • unsalted butter (about 4.5 oz or 130 g) • all-purpose flour (190 g) • low-fat milk (80 g) • baking powder • fleur de sel (or sea salt) • chocolate (100 g) • butter, cut into pieces (30 g) • heavy cream, 15% fat (100 ml) • heavy cream, 30% fat (400 ml) •

Choux Pastry: • all-purpose flour (150 grams) • unsalted butter (100 grams) • water (240 ml) • eggs • granulated sugar (5 grams) • fine salt (5 grams) • untreated orange • heavy cream (80 ml) • mascarpone (200 ml) • powdered sugar (15 grams) • Cointreau •

large chicken breast • Little Gem lettuce • cherry tomatoes (about 200 grams) • garlic • fresh basil leaves • small can corn • Olive oil • Balsamic glaze • Salt and pepper • Mayonnaise or aioli, as desired

water (120 g) • salt • unsalted butter (50 g) • all-purpose flour (75 g) • large eggs • powdered sugar • milk (500 g) • egg yolks • powdered sugar (100 g) • all-purpose flour (50 g) • dark chocolate chips or pieces (120 g) • dark (or white) chocolate (100 g) •

flour (180 g) • unsweetened cocoa powder (20 g) • sugar (50 g) • eggs • baking powder • milk (170 g) • egg white • almond flour (125 g) • powdered sugar (125 g) • dark chocolate (70 g) • milk (45 g)

eggs • light brown sugar (about 70 grams) • vanilla sugar (about 10 grams) • unsweetened applesauce, homemade or store-bought (about 200 grams) • bittersweet baking chocolate (about 200 grams) • baking powder • white whole wheat flour (about 90 grams) • chestnut flour (about 10 grams) • chopped pecans • powdered sugar (about 100 grams) • plus 1 teaspoon water (about 2 cl) • bittersweet couverture chocolate (about 25 grams) •

Brie cheese • Dried cranberries • Drizzle of balsamic glaze • Chopped walnuts • Maple syrup

white rice flour (160 g) • tapioca starch (120 g) • cornstarch or potato starch (115 g) • guar gum (4 g) • eggs • granulated sugar (110 g) • gluten-free baking powder (10 g) • instant dry yeast (7 g) • vegan margarine, softened (50 g, 70% fat) • fine sea salt • warm soy milk (8 cl) • Pearl sugar •

For the crust: • speculoos cookies • unsalted butter (about 100 grams) • For the cream: • raspberries (about 300 grams) • powdered gelatin (about 6 grams) • cold heavy cream (200 ml) • granulated sugar (about 80 grams) • powdered sugar • For the glaze: • strawberries (about 130 grams) • granulated sugar (about 90 grams) •

granulated sugar (100 grams) • whole milk (280 grams) • egg yolks • cornstarch (20 grams) • unsalted butter (30 grams) • gelatin (2 grams) • granulated sugar (50 grams) • large egg, at room temperature • all-purpose flour (50 grams) • baking powder (2 grams) • unsalted butter (50 grams) • vanilla extract •

store-bought pie crusts or 3 1/2 cups all-purpose flour (about 500 grams) homemade pie dough, for which you'll need: • all-purpose flour (about 360 grams) • cold unsalted butter (about 180 grams) • egg yolks • water (about 120 ml) • apples • unsalted butter (about 50 grams) • sugar (about 200 grams) • lemon juice (about 100 ml) • water (about 100 ml) • egg white • powdered sugar (about 300 grams) •

eggs • blond sugar (70 g) • vanilla sugar (10 g) • unsweetened applesauce, store-bought or homemade (200 g) • bittersweet baking chocolate (200 g) • semi-whole grain rice flour (100 g) • gluten-free baking powder • chopped almonds (50 g) • dark couverture chocolate (180 g)

heirloom tomatoes (about 750 grams) • puff pastry • honey • little balsamic glaze or cream • pine nuts • ball burrata cheese • Flaky sea salt, freshly ground black pepper • Arugula • little olive oil

milk (100 ml) • all-purpose flour (500 grams) • unsalted butter, softened (150 grams) • sugar (75 grams) • salt • eggs • active dry yeast (21 grams) • orange blossom water • vanilla sugar • For the glaze: 1 egg yolk • Pearl sugar

water (50 grams) for the choux pastry • milk (50 grams) for the choux pastry • unsalted butter (45 grams) for the choux pastry • salt (2 grams) for the choux pastry • all-purpose flour (60 grams) for the choux pastry • large eggs for the choux pastry • milk (250 grams) for the pastry cream • egg yolks (about 3 large yolks, 50 grams) for the pastry cream • granulated sugar (60 grams) for the pastry cream • cornstarch (25 grams) for the pastry cream • unsalted butter (25 grams) for the pastry cream • dark chocolate (75 grams) for the glaze •

plant-based yogurt (200 grams) • powdered sugar (170 grams) • sunflower oil (60 grams) • gluten-free flour (100 grams) • almond flour (120 grams) • salt • baking powder (5 grams) • Fresh raspberries • raspberries (150 grams) • sugar (15 grams) • gelatin (2.5 grams) • raspberries (300 grams) •

all-purpose flour (200 g) • unsalted butter, softened (100 g) • granulated sugar (100 g) • large egg • almond flour (25 g) • salt (2 g) • unsalted butter, softened (50 g) • granulated sugar (50 g) • almond cream (25 g) • ground pistachios (25 g) • large egg • all-purpose flour (15 g) •

Tonka Mousse Ingredients: • heavy cream (200 grams) • grated tonka bean • sugar (15 grams) • gelatin • For the Hazelnut Cake: • hazelnut flour (90 grams) • granulated sugar (80 grams) • unsalted butter (50 grams) • eggs • all-purpose flour • egg whites •

all-purpose flour (about 500 grams) • salt • granulated sugar (about 50 grams) • whole milk (about 1200 grams) • unsalted butter (about 40 grams) • large eggs • grape seed or sunflower oil • bittersweet chocolate, 70% cocoa (about 200 grams) • milk chocolate (about 160 grams) • whole milk (about 110 grams) • heavy cream, very cold (about 420 grams) • heavy cream (about 140 grams) •

Praline Ganache • white chocolate (150 g) • heavy cream (about 150 ml) + 1 cup heavy cream (about 250 ml) • homemade praline • Crêpe Batter: 1 cup all-purpose flour (about 125 g) • fine salt (about 5 g) • eggs • Granulated sugar (optional) • milk (about 300 ml) • rum • water • melted butter (about 30 g) •