Overnight

(about 1/2 cup or 125g) plain yogurt • (about 2 fl oz or 60ml) milk • (about 1.4 oz or 40g) old-fashioned oats • chia seeds • maple syrup • small handful green grapes • small handful red grapes

rolled oats (60 g) • petit suisse or 1/4 cup (60 g) plain Greek yogurt • orange blossom water • low-fat milk (75 ml) • orange • little jam • Salt

refrigerated pie crust • small container (about 7 ounces/200 grams) of thick sour cream • small package bacon bits or diced bacon • frankfurter-style sausages • onion • egg • shredded cheese • leeks (about 1 kg) • Salt and pepper

heavy cream (400 ml) • granulated sugar (100 g) • egg yolks • vanilla bean or vanilla extract • granulated sugar (30 g) for caramelizing

egg whites (about 140 grams) • powdered sugar (about 115 grams) • almond flour or hazelnut flour (about 115 grams) • granulated sugar (about 35 grams) • blanched hazelnuts (about 50 grams) • pear jam (about 130 grams) • gelatin • Ferrero Rocher chocolates • sliced almonds, toasted (about 100 grams) • almond praline paste • granulated sugar (about 70 grams) • whole eggs (about 105 grams) •

snack crackers (about 250 grams) • unsalted butter (about 100 grams) • cream cheese (about 400 grams) • feta cheese (about 100 grams) • garlic clove • fresh parsley • cherry tomatoes (about 150 grams) • cucumber • red onion (about 50 grams) • Greek olives (about 70 grams) • roasted bell peppers (about 50 grams) • Olive oil •

cream cheese (such as Philadelphia or any other brand; I used Goldessa from Lidl) • Greek yogurt • birch sugar (xylitol) or other sugar • Powdered vanilla • gelatin • milk (about 45 ml) • For decoration: • Fresh fruit • Macarons • Chocolate

Bresse chicken or 1 Bresse pullet • dried morel mushrooms (about 45 grams) • heavy cream (about 150 grams) • shallots • lemon • Vin Jaune wine

For the pistachio cake • ground hazelnuts (100 grams) • powdered sugar (150 grams) • egg whites • granulated sugar (40 grams) • pistachio paste (40 grams) • For the bavarian mousse • raspberry purée (150 grams) • cold heavy cream (200 ml) • granulated sugar (40 grams) • gelatin • whole raspberries •

ladyfinger cookies • chestnut cream (about 350 grams) • heavy cream, 30% fat (about 200 ml) • mascarpone cheese • powdered gelatin (about 8 grams) • candied chestnuts (marrons glacés) • candied orange peel (orangettes) • meringue cookie • orange marmalade • coffee • rum (about 50 ml) • unsweetened cocoa powder

lamb shanks, well cleaned and cut into pieces • dried white beans, soaked overnight (about 250 grams) • onion, grated • garlic, grated • bay leaf • ground cumin • ground coriander • tomato paste • paprika • Salt • Pepper • Oil

whole milk (500 ml) • heavy cream (500 ml) • large eggs • egg yolks • granulated sugar (70 g) • light brown sugar (70 g) • Madagascar vanilla bean or 1 tablespoon vanilla extract

FOR THE MOUSSE: • smoked salmon (about 200 grams), cleaned of any brown parts (or use smoked trout—just watch out for any bones!) • gelatin (about 4 grams) • heavy cream (about 125 grams) • chopped dill • Freshly ground black pepper • FOR ASSEMBLY: • mini blinis • smoked salmon or lumpfish roe, for garnish (about 20 grams) • sprigs of fresh dill

gelatin • cornstarch (about 8 grams) • sugar (about 45 grams) • mango purée (about 320 grams) • butter (about 60 grams) • pectin (about 4 grams) • large egg whites (about 110 grams) + 2 tablespoons egg whites (about 30 grams) • large egg yolks (about 35 grams) • butter (about 100 grams) • hazelnut flour (about 100 grams) • sugar (about 15 grams) + 1/3 cup sugar (about 70 grams) • powdered sugar (about 30 grams) •

coconut cream (or unsweetened coconut milk) (about 400 ml) • coconut milk (about 200 ml) • sweetened condensed milk (about 397 ml) • Zest of 1 lime • ground cinnamon • Vanilla powder, to taste • drops of almond extract • freshly grated coconut (about 40 grams, optional)

onion • garlic • carrot • potato • black olives • tomato paste • cumin, 1 teaspoon salt, 1 teaspoon paprika • olive oil • chicken thighs, cut into 4 pieces • water (1 liter)

dark baking chocolate (150 g) • Liquid from one can of chickpeas (aquafaba)

bittersweet baking chocolate (150 grams) • sugar (25 grams) • Optional: 1 packet vanilla sugar • salted butter (25 grams) • eggs

whole chicken (about 4 1/2 lbs or 2 kg) • olive oil (4 tablespoons / 60 ml) • dried rosemary • Herbes de Provence • paprika • salt • black pepper • garlic cloves • lemon juice (45 ml) • white wine (4 tablespoons / 60 ml) • potatoes (about 600 grams) • olive oil (for the potatoes / 30 ml) •

eggs • sugar • melted butter • salt • Vanilla extract • all-purpose flour (about 450 grams) • milk (1 liter) • small jar Nutella • powdered sugar

unwaxed lemons • fresh rosemary • bay leaf • oil (about 500 ml) • coarse salt (about 1 kg)

small pork tenderloin • For the marinade: • ketchup • agave syrup • soy sauce • mustard • lemon juice • Chili pepper

plus 1 tablespoon granulated sugar (60 g) • vanilla sugar (20 g) • Seeds from 1/2 vanilla bean • cornstarch or tapioca starch (30 g) • coconut milk powder or nonfat dry milk (15 g) • soy cream or light cream (12% fat) (30 g) • soy milk or low-fat milk (about 500 ml) • squares white chocolate (regular or lactose-free) • vanilla extract (0.5 cl)

large eggs (about 110 grams, whole eggs) • almond flour (65 grams) • powdered sugar (65 grams) • egg whites (about 85 grams) • granulated sugar (20 grams) • all-purpose flour (40 grams) • melted margarine, cooled (20 grams, liquid texture) • lemon juice (150 grams) • Zest of 2 lemons • large eggs (about 110 grams) • granulated sugar (150 grams) • unsalted butter or plant-based baking margarine, 79% fat (120 grams) •

milk (whole, toddler, or 2%) (250 ml) • orange blossom water (10 g) • vanilla sugar • fine semolina, depending on desired thickness (20-30 g; note it thickens after chilling overnight) • granulated sugar (5 g)

chocolate (250 g) • heavy cream (200 ml) • butter • Cocoa powder • Shredded coconut • Colored chocolate sprinkles

lamb • eggplants • onions • garlic • chickpeas, soaked overnight • Black pepper/caraway/salt • oil (about 30 ml) • Oil for frying

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

milk (500 ml) • egg yolks • cornstarch (50 grams) • sugar (25 grams; I use little sugar, adjust to taste) • Vanilla

Whipped Praline Ganache: • milk chocolate (use a high-quality brand) • praline paste • plus 1 1/8 cups heavy cream (110 g + 270 g) • honey (20 g) • Chocolate Tonka Cream Insert: • heavy cream (200 g) • large egg yolks (about 40 g) • sugar (20 g) • milk chocolate (use a high-quality brand) • dark chocolate (use a high-quality brand) • grated tonka bean •