Step 1

Finely chop a shallot, then coarsely chop a tablespoon of capers, and dice 2 gherkins into very small cubes. Finely chop the fresh chives and chop the fresh dill. Set everything aside in a small bowl.

Step 2

Using a sharp knife, slice 300 g of very fresh salmon fillet (sashimi-grade), skinless and boneless, into strips about 1 cm wide, then cut into small, even 5-mm cubes. Place the cubes in a chilled bowl in the refrigerator while you prepare the emulsion.

Step 3

In a bowl, combine 1 teaspoon of Dijon mustard with 1 tablespoon of lemon juice and 1 tablespoon of lime zest. Whisk until the mustard is completely dissolved in the lemon juice. This step ensures that the emulsion will be stable later on.

Step 4

Drizzle 2 tablespoons of extra virgin olive oil in a steady stream over the mustard-lemon base while whisking continuously. The mixture should become slightly thick and smooth. Add 1 tablespoon of soy sauce (optional, for a touch of umami).

Step 5

Take the salmon cubes out of the refrigerator. Add the prepared aromatics (shallot, capers, gherkins, chives, dill) to the mixing bowl, then a dash of Tabasco or Espelette pepper. Mix, then gently fold in 300g of skinless, boneless salmon fillet with a spoon. Work quickly so as not to warm the fish.

Step 6

Add a pinch of fine salt and freshly ground black pepper. Taste and adjust the balance: add a touch more acidity (lemon), spice (Tabasco), or herbs, depending on your preference.

Step 7

Place the plates on a cool surface. Place a round cookie cutter (about 8 cm) in the center of each plate. Press the tartare into the cutter with the back of a spoon, making sure to pack it tightly against the edges. Gently remove the cookie cutter. Garnish with a sprig of dill and a strip of lime zest.

Step 1

In a shallow saucepan, melt the 150g of unsalted butter over medium heat. Cook, stirring frequently, until the butter foams, then turns a golden-amber color and gives off a roasted hazelnut aroma. Immediately strain through a fine-mesh sieve into a bowl. Let cool to room temperature (do not refrigerate).

Step 2

In a large bowl, sift together the 160g of powdered sugar, the 80g of ground almonds, and the 50g of T55 flour. Add 1 pinch of fine salt. Whisk to combine.

Step 3

Add the 4 egg whites (unbeaten, just liquid) to the dry ingredients. Mix with a spatula until the batter is smooth. Stir in 15 g of acacia honey and 1 tsp of vanilla extract.

Step 4

Slowly pour the warm brown butter into the batter in a thin stream while stirring with a spatula. The batter should be smooth, shiny, and uniform.

Step 5

Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, ideally overnight. This resting period allows the flavors to develop and ensures a perfect crispiness when baked.

Step 6

Preheat the oven to 210 °C (convection). Generously butter the financier molds with the 20 g of butter set aside for the molds, then place them in the freezer for 5 minutes. This technique ensures that the cakes come out of the molds cleanly and develop a nice crust.

Step 7

Fill each mold ¾ full with the chilled batter (using a pastry bag for greater precision). Do not overfill: the financiers will rise slightly.

Step 8

Bake at 210 °C for 13 minutes, then immediately lower the temperature to 180 °C and bake for another 8 to 10 minutes. The financiers are ready when the edges are golden brown, the tops are slightly domed and golden, and a toothpick comes out clean. The initial temperature shock creates the beautiful, characteristic crust.

Step 9

Remove from the oven and let rest for 3 minutes in the molds. Turn out onto a wire rack and let cool. Financiers improve with time: they’re even better the next day, once the crust has fully formed.

Step 1

To make the syrup: Pour 200 grams of granulated sugar into a saucepan with 300 mL of water. Heat over medium heat, stirring until the sugar is completely dissolved. Let it simmer for 2 minutes, then remove from the heat

Step 2

Finely grate the zest of 2 lemons and add it to the syrup while it's still warm. Let it steep and cool completely at room temperature.

Step 3

Squeeze the 3 untreated yellow lemons to extract the juice. Add the juice to the cooled syrup and mix well. Refrigerate for at least 4 hours, ideally overnight.

Step 4

Beat one egg white with a pinch of salt until stiff peaks form. Gently fold the beaten egg white into the chilled mixture. Pour into an airtight container and place in the freezer.

Step 5

Remove the container from the freezer. Break the mixture into pieces and blend in a blender until it becomes very pale and frothy. Return it to the freezer immediately.

Step 6

Repeat the process: remove the container, blend until the mixture is smooth and pale, then return it to the freezer.

Step 7

Mix the mixture one last time. Return it to the freezer for at least 3 hours before serving. Let the sorbet sit at room temperature for 3 hours before scooping it into balls.

Step 1

Gently rinse the 600g of strawberries (such as Gariguette or Charlotte) without letting them soak, then remove the stems. Cut two-thirds of them into quarters and place them in a bowl with 30g of granulated sugar and the juice of 1 lemon. Mix gently and let them macerate in the refrigerator.

Step 2

Preheat the oven to 170 °C. Finely chop 4 of the 8 fresh basil leaves. Mix 1 egg white, 15g melted butter, and a pinch of 40g powdered sugar. Add the chopped basil. Spread the mixture in thin circles on a sheet of parchment paper and bake.

Step 3

Remove the cookies from the oven as soon as they are golden brown and still soft. Let them cool on a flat surface (they will become crispy as they cool).

Step 4

In a very cold bowl, whip the 100 mL of whole liquid cream (very cold) into soft whipped cream. In another bowl, soften the 250g mascarpone with 40g powdered sugar and 1 tsp vanilla extract, then gently fold in the whipped cream in three batches using a spatula to achieve a light and airy texture.

Step 5

Blend the remaining third of the strawberries (such as Gariguette or Charlotte) with a pinch of 30g of granulated sugar and a few drops of lemon juice. Strain through a fine sieve to obtain a smooth, glossy coulis. Adjust the acidity depending on the strawberries.

Step 6

In each glass or shallow bowl, place a generous quenelle of mascarpone cream. Arrange the marinated strawberries attractively, drizzle with coulis, and top with a basil tuile. Garnish with 8 of the remaining fresh basil leaves and a drizzle of the maceration juice.

4 days before:

Separate the egg whites from the yolks, and store the whites in an airtight container in the refrigerator.

4 hours before:

Take the egg whites out of the refrigerator to bring them to room temperature. Toast the almond powder for 10 minutes in the oven at 150°C using natural convection. Measure out all your ingredients and divide the egg whites into two equal portions. Make sure your equipment is clean and dry.

Step 1

Blend the powdered sugar and toasted almond flour in short bursts, then sift the mixture to achieve the finest possible powder.

Step 2

Line a perforated baking sheet with parchment paper. Preheat the oven to 150°C on the convection setting with a solid baking sheet inside, on top of which you will then place your perforated baking sheet.

Step 3

In a small saucepan, heat the water and granulated sugar without stirring until the mixture reaches 100°C. Meanwhile, begin whisking half of the egg whites, gradually increasing the speed, until they are light and fluffy.

Step 4

When the syrup reaches 118°C, reduce the mixer’s speed and pour the syrup in a thin stream over the whipped egg whites. If desired, add your food coloring once the syrup is fully incorporated. Continue whisking until the mixture cools to 30–40°C and forms a smooth, glossy peak.

Step 5

Add the second half of the unwhipped egg whites and whisk for 10 seconds to incorporate them. Replace the whisk with the flat beater, add the almond flour and powdered sugar mixture all at once, and mix for 30 seconds to 1 minute on the lowest speed. Continue mixing with a rubber spatula until you obtain a smooth, slightly runny batter.

Step 6

Fill an 8-mm piping bag with the mixture while it’s still warm, making sure to press out any air. Pipe the macarons in a staggered pattern onto the baking sheet, spacing them far enough apart because they will spread slightly. Tap the baking sheet gently on the countertop a few times to remove any air bubbles and smooth out the shells.

Step 7

Let your shells set in a dry place for 30 minutes to 1 hour, until the mixture no longer sticks to your finger.

Step 8

Bake at 150°C on the convection setting for about 13 minutes. After 7 minutes, open the oven for 2 seconds to let the steam escape, then do this again after 10 minutes.

Step 9

As soon as you take them out of the oven, lightly moisten your countertop and slide the baking sheet onto it to stop the baking process and make it easier to remove the shells. If you like, use your thumb to gently hollow out the inside of each shell while it’s still warm so you can add more filling.

Step 10

In a saucepan, heat half of the cream with the raspberry purée until it simmers. Add the remaining half of the cold cream, stir to combine, cover with plastic wrap directly on the surface, and refrigerate for at least 4 hours (ideally overnight). Once thoroughly chilled, whip the ganache with a whisk until it reaches a smooth, pipable consistency. Fill the macarons and store them in the refrigerator uncovered for 24 to 48 hours to allow them to mature.

Step 11

Take the macarons out of the refrigerator 15 minutes before serving to ensure they have a soft center and a slightly crisp shell.

Step 1

Boil 4 eggs for 10 minutes, then plunge them into cold water to stop the cooking process.

Step 2

Whisk together 1 cup of mayonnaise with 1 egg yolk, 1 teaspoon of mustard, 250 ml of oil, salt, pepper, and 20 ml of lemon juice (added at the last minute).

Step 3

Peel the eggs, cut them in half lengthwise, then separate the whites from the yolks before mashing the yolks with a fork on a plate.

Step 4

Mix half of the crumbled yolks with the mayonnaise, then fill the whites with this mixture and sprinkle with the remaining yolks to create a mimosa effect.

Step 5

Arrange the eggs on 20 g of lettuce leaves, then garnish with 1 tablespoon of chopped parsley before serving chilled.

Step 1

Preheat the oven to 200°C (392°F).

Step 2

Bring 250 ml of water to a boil with 80 g of butter and a pinch of salt, then remove from the heat and add 150 g of sifted flour all at once.

Step 3

Stir vigorously and let the mixture cook down for 1 minute over low heat.

Step 4

Let it cool slightly, then stir in 4 eggs one at a time before adding 150 g of grated Comté cheese, a pinch of nutmeg, salt, and pepper.

Step 5

Form small mounds on a buttered baking sheet (using 15 g of butter), brush with egg yolk, and bake for 25 minutes.