Recipe drawn up by Chef David MENESTREL
Ingredients for one round of toast: :
1 slice of country-style bread, 50 g snails (garden snail), 50 g braised tomato flesh, 20 g butter, 2 cloves of garlic, ¼ bunch of flat parsley, mixed small salad leaves, flakes of uncooked duck foie gras.
Toast the bread, then spread with the hot braised tomato flesh.
Next melt the butter and put the hot snails and parsley on the toast. Cover the whole with the flakes of duck foie gras (use a vegetable peeler to obtain the flakes)..
Present on a plate garnished with mixed small salad leaves..
Recipe drawn up by Chef David SONNET
Duck breast weighing 300 to 350 g
Roasted peach (depending on the season, can be replaced with pear): 1 peach, allspice, honey, brown sugar, butter,,
Pineau des Charentes caramel :
Lump sugar, Pineau des Charentes, chicken stock, potato starch
Tiny potatoes, clove of garlic with skin on, fresh thyme, salt, pepper, flower of salt,
Sunflower oil or duck fat
Wash the little potatoes and put them in a roasting tray, add salt, cloves of garlic, fresh thyme, a little sunflower oil or duck fat. Cook for about 20 minutes at 170/180° C.
Wash and dry the peach, cover with a tablespoon of honey, pinch of brown sugar, nut of butter and a good pinch of allspice, then cook for 8 to 12 minutes at 170/180° C, depending on how ripe the peach is.
Make a caramel with the sugar and a little water, quench with white Pineau des Charentes, add chicken stock, cook and thicken to your liking with the potato starch..
Remove most of the fat from the duck breast, then score squares into the remaining fat with a knife. Seize it on the fat side in a hot pan, turn over and seize lightly on the other side, then place in the oven for 4 to 8 minutes at 160° C, according to taste.
Remove from the oven and leave to rest on a wire grid for 5 minutes.
Put whole little potatoes and a few cut in two into a frying pan along with the peach, add a little Pineau des Charentes caramel to coat everything well.
Put the whole duck breast back in the oven for 5 minutes, cut into 4 thick slices, season with the flowers of salt..
Arrange on a plate and pour the remaining caramel generously over the duck breast..
Serve with Pays Charentais wine.
Recipe drawn up by Chef Jean-Marie ZIMMERMANN
For the beef :
700 g fillet of beef cut into four thick steaks, 1/3 cup of grape seed oil, salt, freshly ground pepper.
For the Rémoulade sauce::
20 cl mayonnaise, 20 cl gherkins, 25 g capers, 10 g chervil, 20 g tarragon, 2 shallots, 1 anchovy fillet, salt, freshly ground pepper to taste
For the spiny lobster:
4 lobster tails each cut into 6 portions, 60 cl sour milk, 2 cl fish sauce (nuoc nam), 180 g Cajun seasoning, 700 g wholemeal flour, salt, freshly ground pepper.
For the tarragon juice:
25 g chopped shallots, 40 g butter, 1 cl balsamic vinegar, 25 cl red wine, 4 sprigs of tarragon, 25 g capers, 10 g chopped gherkins, 10 cl brown veal stock, parsley
Oil the pieces of beef on each side then season them. Cook over a high heat in a frying pan according to taste. Leave the meat to rest a few minutes before serving.
Mix then blend all the ingredients until a smooth textured sauce is obtained.
Marinate the pieces of lobster into the sour milk mixed with the fish sauce and half of the Cajun seasoning, for at least 1 hour. Mix the flour with the rest of the spices. Roll the pieces of lobster in the flour. Fry at 180° C for 3 minutes. Season.
Gently fry the chopped shallots in a good nut of butter until golden. Deglaze with the vinegar then add the red wine and tarragon. Reduce until practically dry. Add the capers, gherkins and veal stock.
At the last moment, beat in the remaining butter and sprinkle with chopped parsley Arrange the meat with its Rémoulade sauce and the spiny lobster with its tarragon juice on the plate.
Recipe drawn up by Chef Fabrice DELOUVEE
Ingredients for 6 people:
6 small croaker fish each weighing about 500g.
100 g flat parsley, 100 g fresh coriander leaves, 100 g tarragon, 100 g dill, 100 g fennel, 1 shallot, 5 sprigs of fresh thyme, olive oil, flowers of salt, freshly ground black pepper.
Blend all the ingredients then use the paste to stuff the abdominal cavities of the little croaker fish. Oil, season and grill them then place in the oven.
.500 g penne cooked "al dente", 2 red peppers trimmed and cut in slivers, then fried in the olive oil, 200 g oyster mushrooms chopped and fried in the butter, 1 head of broccoli cut into florets and cooked in boiling salted water.
Reduce 20 cl of cream in a frying pan then add the penne and vegetables, season and mix together.
Skin and remove seeds from 3 tomatoes and dice finely. Chop ½ bunch of tarragon. Season with 5cl sherry vinegar and 15 cl olive oil, add salt and pepper.
Drawn up by Chef David SONNET
Mussels raised on hurdles, called "Bouchots"
White wine, onion, branch of celery, thyme and bay leaf, leek, single cream, curry, saffron, Pineau des Charentes, lemon and coarse salt.
Put the mussels in a pan to make them open, with one chopped onion, ½ branch of celery chopped finely, some thyme and bay leaf.
Allow the mussels to cool then remove one half of each shell, filter the mussel juice through a fine sieve..
Sweat the white of one leek in melted butter without allowing it to colour then add the mussel juice, the cream, a pinch of curry, powdered saffron, the Pineau des Charentes, a little lemon juice and a pinch of coarse salt.
Bring gently to the boil, stirring all the time, then thicken the sauce with a flour and butter paste.
Arrange the mussels in a rosette on a deep plate and cover with hot sauce, put in the oven for 2 minutes at 180°.
Drawn up by Chef Patrick BACHELARD
Ingredients for 4 people:
8 courgette flowers, 24 good-sized langoustines, tomatoes, shallots, basil, saffron, Espelette pimento, olive oil, butter, salt.
Remove the heads from the langoustines, bake the heads until golden then place them in a casserole and cook down. Peel the langoustine tails, put 16 aside; then chop the remainder of the tails, add the basil, diced tomatoes, shallots and Espelette pimento. Stuff the flowers with this mixture and steam them to cook. Sieve the juices, add a bit of butter and beat well. Add a touch of saffron and a few drops of lemon juice. Pan-fry the remaining langoustine tails with a little olive oil and arrange on a plate.
Drawn up by Chef Richon
2 dozen n°3 Marennes Fines de Claires oysters, 500 g unsalted butter, 6 cloves of garlic, 2 teaspoons of Cognac, 50 g bread crumbs, 20 g parsley, a few chives, 1 kg coarse salt.
Open the oysters, detach them from their shells and empty out their water. Finely chop the garlic and parsley and add them together with the breadcrumbs to the softened butter. Add the Cognac. Add a little salt and pepper.
Put the oysters back in a half-shell and arrange them on a large oven-proof dish using a bed of coarse salt to make sure they remain stable.
Coat them with the stuffing. Sprinkle over some dried breadcrumbs and chopped chives, then place under the grill and leave to become golden – about 3 minutes.