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For the second year in a row, we have imagined a collection of festive recipes to impress all your guests: Gravlax and butter mousse, scallops & beurre blanc, confit beef cheek & mash, pasta with langoustines and floating island. So if you are looking for ideas with beautiful products, a little technique, great presentations and imagine a memorable party menu, you are in the right place. ???????????? The amateur cook's manuals: Volume 2: https://amzn.to/4i2sR32 Volume 1: https://amzn.to/3AWDDqP ???????????????????????????????????????????????????????????? My equipment: My stainless steel plates: https://amzn.to/3NYffZG My magic grater: https://amzn.to/3X5OzJh My multi-sided grater: https://amzn.to/3uacHQA My citrus press: https://amzn.to/3PrO8qy My grill pan: https://amzn.to/3CRuKfs My mandolin: https://amzn.to/3pmpPAh ???????????????????????????????????????????????????????????? Ingredients: Beef 3 beef cheeks 2 Onions 2 Carrots 2 celery stalks 1 head of garlic 1L beef broth 1 tbsp tomato paste 25cl red wine 1 star anise 3 cloves 2 bay leaves 3 sprigs thyme Salt, pepper and Espelette pepper Butter and sunflower oil Celery puree 1 celeriac 2 shallots 1 L milk 30g Butter 2 bay leaves Salt Pepper Pan-fried chanterelles Chanterelles 1 shallot Fresh parsley