Total

large chicken legs • broken rice • ripe tomatoes (about 6 1/2 pounds or 3 kg) • large onions • fresh parsley • chives • garlic • chicken bouillon cubes • red Adja seasoning (to replace tomato paste) • Kadi bouillon • large mild chili peppers • carrot •

smoked fish • large whole fresh mackerel • small eggplants • onions • tomatoes • mild chili peppers • red palm oil • okra pods • small jar akpi (Djansang seeds) • bouillon cubes • Kadi bouillon seasoning

avocado • cream cheese squares (such as Kiri, about 2.8 ounces/80 grams total) • Salt and pepper • lemon juice • Smoked salmon

large chickens, cut into pieces • large tomatoes • onions • green bell pepper • parsley • cabbage • carrot • garlic • chicken bouillon cube • chili peppers • bouillon cubes • green beans •

vegetable oil (such as sunflower oil; about 240 ml) • wheat semolina (1 cup fine semolina and 1 cup medium semolina; about 320 grams total) • sugar (about 600 grams) • water (about 950 ml; 3 1/2 cups may be enough) • Ground cinnamon • Nuts • Dried fruit

veal chops, not too thick (about 1 lb total/450 grams) • sunflower oil • butter (about 1/2 oz/15 grams) plus more if needed (about 1/3 oz/10 grams) • large shallot • fresh white mushrooms (button mushrooms) • grated parmesan cheese • thick mascarpone cheese (100 grams) • heavy cream (about 200 ml) • veal bouillon or concentrated veal stock • Salt and freshly ground black pepper • If needed: clear sauce thickener (I didn't need any)

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 •

olive oil • onions (about 9 ounces/250 grams total) • garlic • medium yellow or green zucchini, unpeeled (about 3 pounds/1,400 grams total) • red and green bell peppers (about 1 pound/500 grams total) • ripe tomatoes, peeled if the skin is tough (1 kilogram) • ripe eggplant, unpeeled (about 1 pound/500 grams) • lovage • thyme • fresh oregano (or 1 teaspoon dried oregano) • small sprig rosemary (about 3 inches/8 cm) • medium handful fresh basil leaves •

Ingredients for the macaron shells: • almond flour (about 200 grams) • powdered sugar (about 200 grams) • water (about 50 milliliters) • granulated sugar (about 200 grams) • x 1/3 cup egg whites (about 75 grams each, total 150 grams) • Red food coloring • Ingredients for the cherry ganache: • pitted sour cherries (about 400 grams) • granulated sugar (about 20 grams) • good quality white chocolate (about 300 grams) • Kirsch (or less, to taste)

parsnips • cauliflower or savoy cabbage • foie gras, partially cooked (1 3/4 oz for the soup, 1 3/4 oz for topping) (100 grams total: 50 grams for the soup, 50 grams for topping) • water (about 700 grams) • onion • butter (about 20 grams)

new potatoes (about 600 grams) • fava beans in the pod (about 1 kg) • fresh rosemary • organic chicken bouillon • small glasses water (about 1/2 cup total, 120 ml) • Salt

extra fine semolina (about 480 grams) • all-purpose flour (about 190 grams) • fine salt • dry active yeast • baking powder (about 2 1/4 teaspoons) • plus 1 cup warm water (about 1.5 liters total) • white vinegar (optional)