Les menus plaisir232 recipes
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Cooking recipes from "Les menus plaisir"
Pear, Apple, Cardamom & Ginger Compote
Here’s a lovely way to finish a light meal on a sweet note while delighting your guests.
The monkfish curry, madagascan way
This is an easy, flavorful, and festive dish — I never get tired of it.
PUMPKIN AND SQUASH SOUP IN THE STYLE OF POL GRÉGOIRE
This starter is inspired by the cookbook Vitalité Gourmande: les secrets de l’Alimentation vive written by Françoise De Keuleneer and Pol Grégoire.
Zucchini rolls with goat cheese & lumpfish roe
I love preparing these little delicious bites — if you have someone to help you with the assembly, it will be more fun, and they’ll be ready in no time!
SLOW COOKED LEG OF LAMB
In France, lamb is traditionally served for Easter in the spring season, but it is also available all year round as it is easily frozen too.
VANILLA CHRISTMAS TREE COOKIES
These festive treats are prefect to make with children and to wrap up beautifully as gifts.
My gingerbread
Lightly sweetened for gingerbread, with an exquisite taste, it is soft and melt-in-your-mouth.
My almond and Pecan Granola with a hint of orange
One of the most iconic and well-known stores in London sells a granola that I love.
MY EGGPLANT AND SWEET POTATO CURRY
You'll need a few pantry ingredients, a pot, a cutting board, a frying pan, sweet potatoes, and eggplants to make this delicious dish.
FIG CHUTNEY
A unique and delicious, sweet-and-savory condiment that pairs perfectly with foie gras from my friend Caroline.
FIG JAM
Fig trees give their best fruits between July and October, at least in our part of the world.
MONKFISH TERRINE
It was during a very pleasant evening many years ago that I tasted this delicious dish, and I have Eliane to thank for the recipe.
ORANGE SALAD
I used to make orange salads with orange blossom water, mint, or verbena leaves from the garden and serve them at the end of the meal… But then I met Teresa, and my life changed! Now I prepare this recipe for breakfast very regularly.
BREAD PUDDING AND BOURBON SAUCE
Made from cinnamon bread, brioche or day-old French bread cubes soaked in eggs, milk, sugar and spices, this classic recipe is delicious.