Tuna with baby vegetables in virgin sesame oil
- Tuna
- Baby vegetables
- Virgin sesame oil
Grill a slice of tuna, fry chopped vegetables, and serve with a drizzle of sesame oil.
Foie gras in mango vinegar
- Half-cooked slice of foie gras
- Lamb's lettuce salad
- Mango vinegar
Place a half-cooked slice of foie gras on a bed of lamb’s lettuce. Season the lettuce with mango or quince vinegar and a drizzle of hazelnut oil.
Prawns in coffee oil
- Prawns
- Rice
- Coffee oil
Fry your prawns or king prawns. Give your rice a kick with a drizzle of coffee oil.
Chicken in virgin hazelnut oil
- Chicken strips
- Cabbage
- Virgin hazelnut oil
Cook the chicken and remove the fillet. Emulsify the cooking juices with a dash or hazelnut oil. Brown your cauliflower or cabbage leaves with the cooking juices.
Honey vinegar asparagus
- Asparagus
- Virgin hazelnut oil
- Honey vinegar
Prepare your green or white asparagus, then drizzle with vinaigrette made from 1/4 egg, lemon vinegar and green fruity olive oil or pine nut oil.
Beef in mushroom oil
- Beef fillet
- Potatoes
- Mushroom oil
Prepare a steak of a slice of roast beef. While it is cooking, brown some new potatoes. Add a little olive and mushroom oil to finish cooking, serve together.
Cherry tomatoes in virgin peanut oil
- Cherry tomatoes
- Virgin peanut oil
- Apple cider vinegar
As an appetiser, slice the cherry tomatoes in half and present in a fan pattern. Drizzle with a little peanut oil and strawberry vinegar. Sprinkle with fleur de sel and pepper.
Oysters in virgin walnut oil
- Oysters
- Chicory
- Virgin walnut oil
Make a chicory salad with walnut kernels, season with honey vinegar and virgin walnut oil vinaigrette. Poach 3 oysters per person in their juice. Dress the plates.