Almond and Fig Mini Cakes with Mint
Fresh figs and chopped almonds are baked with finely sliced mint in small squares. Milk enriches the butter-and-egg batter; let the cakes settle in their moulds before moving them to a rack.
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Asparagus and Brie Toast Bites
Tender asparagus and softened leek are folded with brie, ricotta, chives and Dijon mustard. Serve the warm topping on small grilled toasts.
Asparagus and Mushroom Baguette Bites
Asparagus, mushrooms and lentils are cooked with butter and folded with parsley and herbs. Spoon the warm topping onto olive-oil baguette toasts.
Blueberry and Pear Coconut Mini Cakes
Blueberries stay whole while pear is diced into a coconut-milk oat batter. The small round cakes contain quick-cooking flakes, rested before the flour is added, and cool briefly in their muffin wells.
Blueberry and Pear Honey Mini Cakes
Honey sweetens a rich batch of blueberry and pear mini cakes with chopped almonds. The blueberries remain whole, the pear is diced, and the round portions cool on a rack after baking.
Cherry and Chestnut Mini Cakes
Stoned cherries, tender chestnut pieces and almonds are folded into a milk-and-cocoa batter. The raw chestnuts are cooked separately first, then the round mini cakes are baked and cooled.
Cherry and Peach Cocoa Cake
Cherries and peach pieces fill a moist cocoa cake made with natural yoghurt. The fruits are stoned and finely diced, then the baked mixture rests in its tin and may be served warm.
Chestnut and Blueberry Cake
Blueberries, chestnuts and pistachios are baked with rolled oats and vanilla. The chestnuts start raw and are simmered until tender; the shallow oat cake is rested before the ten portions are cut.
Chicory and Asparagus Soup
Chicory, asparagus and courgette simmer with onion until tender. Tarragon is added at the end and lemon wedges accompany the soup.
Chicory and Celeriac Couscous
Chicory, celeriac, leek and onion cook until tender before crème fraîche and butter are added. Couscous and brown rice are folded through the creamy vegetables.
Chicory and Mushroom Salad with Peas
Chicory, mushrooms, fresh green peas and rocket are dressed with tarragon vinaigrette. Lemon wedges are served alongside.
Corsican Tripe on Toast
Raw beef tripe and prepared boneless foot skin slowly cooked for seven to eight hours in abundant meat juices, finished with Parmesan and served over toast.
Courgette and Chicory Salad with Mustard
Courgette and chicory are folded through peas with rocket, chives and Dijon mustard. A light coating of olive oil and red wine vinegar completes the salad.
Courgette and Mushroom Salad
Courgette, mushrooms and chicory are arranged with radish, parsley and chives. Olive oil and red wine vinegar are emulsified separately before dressing the platter.
Fig and Cherry Ginger Mini Cakes
Fresh figs, stoned cherries and almonds fill ginger-scented mini cakes. Small fruit pieces are dispersed through the batter, and the square moulds keep each portion shallow enough to bake through.
Filet à la Parisienne
Thin round beef tenderloin steaks seared in browned butter, finished with a little parsley and served with hot meat jus.
French Pancakes with Sugar
Thin vanilla and orange scented pancakes, rolled and lightly dusted with sugar.
Grilled Brie and Chicory with Yogurt
Grilled chicory and softened leek are finished under the grill with sliced brie. Serve with parsley and mustard yogurt and toasted pita.
Grilled Celeriac and Lentils with Peas
Tender celeriac is grilled and combined with lentils, peas, tomato and parsley. Serve warm with natural yogurt, crème fraîche and crisp baked filo.
Grilled Chicory and Potato with Mustard
Grilled chicory, roasted potato and asparagus are folded with mustard yogurt. Parsley, a light scattering of toasted breadcrumbs and baked filo crisps finish the small plates.
Grilled Fennel and Lentils with Mushrooms
Grilled fennel, sautéed mushrooms and warm lentils are combined with tarragon. Serve over natural yogurt with crème fraîche and crisp baked filo.
Ladyfinger Biscuits
Light finger-shaped sponge biscuits made from whipped eggs, flour and sugar.
Lentil and Courgette Sauce with Mustard
Brown lentils are simmered until soft, then briefly roasted before blending with raw courgette and tomato. Crème fraîche, yogurt and Dijon mustard turn the cooled lentils into a rich, spoonable sauce.
Lentil and Potato Pita Bites
Tender roasted potato and lentils are folded with finely shredded chicory, cucumber, thyme and Dijon mustard. Serve on crisp pita triangles.