Shelled

onion • green asparagus or any other vegetables • granulated garlic • shelled or frozen mussels • dry white wine (120 ml) • chopped chives • (8 oz/240 ml) béchamel sauce • Salt and pepper • vegetable bouillon powder • Shredded Swiss cheese • Olive oil • Seaweed flakes (or other seaweed seasoning) •

small sea scallops • fresh shelled peas (about 150 grams) • asparagus spears • wild garlic • risotto rice (about 200 grams) • salt and pepper • butter • olive oil

raw broccoli (about 350 grams) • all-purpose flour (about 240–250 grams) • cheese, such as Gruyère (about 250 grams) • heavy cream (about 330 ml) • Espelette pepper, salt to taste • Shelled walnuts

beef tenderloin (300 g) • piece fresh ginger (2 cm) • heaping tablespoons shelled peanuts • mini red bell peppers • large two-color bell pepper • large Black Krim tomato • heaping tablespoons tomato-ginger marinade (homemade; see linked recipe)

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, •

chocolate (300 g) • heavy cream (200 g) • unsalted butter (200 g) • unsweetened cocoa powder (300 g) • Strawberry food coloring or orange or lemon zest (to taste) • shelled pistachios (30 g) • almonds (30 g) • Unsweetened cocoa powder • Honey

butternut squash, peeled and seeded • red onion • duck gizzards (250 g) • Sliced raclette cheese with wild garlic (or regular raclette cheese) • Shelled walnuts • Olive oil • Salt and pepper

turkey meat (such as turkey oyster) • spring onions • flour or cornstarch (20 grams) • bay leaves • garlic cloves • olive oil • white mushrooms (about 250 grams) • tomato paste • small new potatoes • shelled green peas (about 350 grams) • baby carrots • baby turnips •

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 •

For the sponge cake (11 x 11 inches): • all-purpose flour (70 grams) • granulated sugar (60 grams) • large eggs • green pistachio paste • Whipped cream: • heavy cream, 30% fat (150 grams) • mascarpone (200 grams) • powdered sugar (50 grams) • vanilla extract • Fillings & decorations: • fresh raspberries (200 grams) •

unsweetened cocoa powder (30 g) • egg whites • powdered sugar (120 g) • all-purpose flour (40 g) • almond flour (125 g) • unsalted butter (100 g) • shelled walnuts

raw foie gras (250 g), • egg yolks, • heavy cream (about 200 ml), • milk (about 200 ml), • light brown sugar (about 40 g), • salt, • pepper • Optional: 1 1/2 tablespoons cognac (about 5 ml), I personally don't use it • For the tuiles: • shelled walnuts (100 g), • large egg white, • melted butter (about 50 g), •

Ingredients for 6 servings: • strawberries (about 200 grams, choose flavorful ones!) • mascarpone (about 250 grams) • eggs • milk (about 50 ml) • sugar (about 50 grams) • large strawberry or raspberry macarons and 2 large pistachio macarons • shelled unsalted pistachios (about 20 grams) • strawberry sauce (or blend 4 strawberries finely) • pistachio paste • almond extract • small glass dessert cups or jars •