Tender

turkey gizzards (about 550 grams) • oil • dry white wine (50 ml) + 3/4 cup water (170 ml) • sour cream • cornstarch • onion studded with cloves • chicken bouillon cube • bay leaves • Black pepper • sliced mushrooms (about 250 grams) • carrots, cut into thick rounds (about 350 grams)

duck tenders • Vitelotte potatoes (about 800 grams) • butter (about 130 grams) • milk (about 80 ml) • pear, quartered • balsamic vinegar • honey • lemon juice • olive oil • salt • flaky sea salt • coarse salt •

chicken breasts, preferably free-range • Olive oil • thick crème fraîche (15% fat) (about 45 grams) • half-and-half (about 250 ml) • dry white wine (about 100 ml) • fresh white or brown mushrooms (about 150 grams) • Fresh tarragon leaves or dried tarragon • Salt • Pepper • Grated nutmeg • Ground wild garlic or chopped chives (optional)

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)

tender beef (sirloin or rump steak), cut into small cubes (500 g) • soy sauce • oyster sauce • fish sauce • sugar • rice vinegar • ground black pepper • vegetable oil • Juice of 1 lime • salt • black pepper • water •

eggs • plain Greek yogurt or fromage blanc (about 90 grams) • Salt • Pepper • Herbes de Provence • Sun-dried tomatoes • olive oil • sandwich bread • chicken breast or chicken tenders (about 400 grams) • Green and/or black olives • Cream cheese (such as whipped cream cheese or similar to Saint-Morêt)

For the marinades: • tender beef (such as for fondue) (about 600 grams) • lemongrass • fresh ginger (about 1 cm) • shallot • red chili pepper • sesame oil (15 ml) • oyster sauce (15 ml) • kaffir lime leaf, or zest of combava, or lime zest • For seasoning the tartare: • lime • sesame oil (15 ml) •