Week’s menu

April 13 – April 19

In this confinement, we are all put to the test: caregivers, patients, families … One of the only positive points is that we rediscover our values ​​of care for the other, solidarity, common good and love. And what better proof of love than to cook for those we love. This transmission value has been driving me for years. First with our son, Nathan, whose bursts of gluttony at the table fill us with happiness, then with all those I love. Every day they inspire me to create and imagine new tasting and associations. Then, I wanted to extend this creativity in concentric circles, from the Scook cooking school in Valence, then in the edition of creative recipes, easy and accessible in the books of the same name. So that you can, at home, in these exceptional times, find these simple recipes for cooking at home with the essentials techniques to their success. I hope you enjoy these cooking tips dedicated to such a beautiful cause: the pleasure of making people happy.

With these recipes, my wish is to enhance eating well, in our daily lives, as we can, with what we have at home of course. These recipes are not imposed, they only offer one more perspective when cooking. Here are the recipes to discover this week: Look at the recipes :

Fresh Mint Quinoa Yogurt Salad

The ideal salad all year round, comforting and dietetic: Carbohydrates – quinoa here but durum wheat or baby spelt are also delicious -, vegetables that provide the crunch, dairy for the binder, healthy flavours! You will learn here how to make your yoghurts, a principle that you can adapt to sweet but also to all Turkish or Indian mixtures of vegetables and yoghurts.

The yoghurt
50 cl whole milk 3 sprigs of mint 1⁄2 natural whole yoghurt
2 tsp. of milk powder

The Quinoa
1 knob of semi-salted butter
80 g quinoa
50 cl vegetable stock
5 red radishes
1⁄2 black radish
1⁄2 cucumber
Some mint leaves
1 tsp. white balsamic vinegar
3 tbsp. of olive oil
Fine salt

The finish
Fresh mint leaves

Fine strainer
Kitchen thermometer
4 presentation verrines
Yoghurt maker

1️⃣ Yogurt
Heat the milk in a saucepan. Out of the fire, add the clean mint leaves. Cover and let infuse for 20 minutes. Filter the milk through a fine strainer and remove the mint. Boil the milk, then let it cool down to 56 °C, a temperature that ensures good acidity. In the meantime, mix the yoghurt with the milk powder in a bowl, then add this preparation to the hot milk (56°C). Mix and then fill the verrines with this preparation halfway up. Place them in a yoghurt maker and let them ferment for 8 hours before putting them in the fridge.

2️⃣ The quinoa
In a saucepan, heat the semi-salted butter, add the quinoa, stir and then pour in the vegetable stock. Bring to a boil and cook over low heat until it evaporates completely, about 10 min. Remove from heat, allow to cool, then place in a bowl and place in a cool place. Prune the clean red and black radishes into small wedges. Peel and dice the cucumber. Finely chop the mint. Mix a pinch of salt with the vinegar and then add the olive oil.

3️⃣ The finish
Gently mix the quinoa, vegetables and chopped mint, then season with the vinaigrette. In the cold verrines containing the yoghurt, spread the quinoa-vegetable mixture and place a fresh mint leaf on top of each verrine.

📷 Mickael Roulier


Guinea fowl supreme in walnut crust, jus minute
The guinea fowl is a bird you don’t think about often enough… Here, I take the “supremes”, i.e. the nets with their little fins still attached. you’ll find some already cut up in the poultry department. For the crust, use good walnuts from Isère or Périgord.

The guinea fowl
4 guinea fowl supremes
Fine salt & ground pepper
1 dash of peanut oil
25 g semi-salted butter
salt flower

The nut crust
100 g fresh walnuts
80 g of butter
60 g chapelure
2 g salt flower

Baking paper

1️⃣ The Guinea fowl
Preheat the oven to 180 °C (th. 6). Season the guinea fowl supremes with fine salt and pepper. In an ovenproof frying pan, pour the peanut oil, add the butter. Place the supremes and brown them on all sides over high heat. Then put them in the oven for 10 to 15 minutes. Remove the supremes from the oven then degrease the pan by draining the cooking fat without rubbing it however to keep the cooking juices. Pour a little water, stir to obtain a juice. Set aside.

2️⃣ The nut crust
In a salad bowl, mix the chopped nuts and softened sweet butter, add the breadcrumbs, mix and salt. spread this mixture between 2 sheets of baking paper and place in the freezer for 15 min.

3️⃣ Presentation
Cut the nut mixture into the shape of the supremes. Leave in the freezer until it’s time to finish the recipe. Remove the top layer of paper, take some walnut crust slightly solidified by the cold and place it on top of each supreme. Then lightly brown the supremes, crust side up, in the oven set to the “grill” position. Count 2 to 3 minutes, watching constantly to prevent them from burning. Serve the supremes on plates, with a little reheated juice.

💡 Tip
You can replace the nut with almond or hazelnut. Serve this recipe with green asparagus.

To understand | We put the nut crust in the freezer because, being hard, it is easier to break and place on the supremes. But you can also spread it still soft on the meat; in this case, you put more, which makes the recipe a little heavier…

📷 Mickael Roulier


Lemon Pie
Here’s another great classic that I absolutely wanted to give you the recipe for! My little “plus” here is the lemon creamy: soft and melting, as its name suggests. To your stoves!

Shortbread dough
180 g flour
65 g icing sugar
5 g vanilla sugar
75 g butter
60 g egg yolks (about 3 yolks)

Lemon Creamy
125 g lemon juice
60 g yolks (about 3 yolks)
80 g whole eggs (about 2 eggs)
75 g sugar
75 g butter

Italian meringue
75 g egg whites
150 g caster sugar
5 cl of water
Icing sugar, for cooking

Kitchen thermometer
Mould of 28 cm diameter

1️⃣La shortbread dough
In a bowl, mix the flour, sugars and butter. When the mixture becomes sandy, add the yolks. Don’t knead this dough unnecessarily: just mix the ingredients together. Leave the dough to rest in the refrigerator for at least 2 hours.
Preheat the oven to 150 °C (th. 4-5). Spread the dough so that it is about 3 mm thick, place it gently in the mold. place a sheet of baking paper on the dough, pour 400g dried beans on top. Cook for 15 minutes. Remove from the oven, allow to cool and remove the beans and paper.

2️⃣ The Lemon Creamer
In a saucepan, heat the lemon juice with the yolks, eggs and sugar. boil for a few moments, then leave to cool to 30°C (the preparation feels warm to the touch, no more). Then add the butter in small pieces, using a blender. Place the creamer in the refrigerator while you make the meringue.

3️⃣ Italian meringue
In a saucepan, cook the sugar and water to 121°C (check with the
thermometer). Whisk the egg whites until stiff, then pour in the cooked sugar while whisking and leave to cool for 5 min while continuing to whisk.

4️⃣ Presentation
In the baked pie crust, spread and spread the lemon cream, then place the Italian meringue on top, levelling the surface a little, if you like. Sprinkle with icing sugar. Pass the pie for a few moments in the oven set to the “broiler” position to lightly colour the surface of the meringue. Leave the tart to cool at room temperature for about 30 minutes before serving.

💡 Tip
For a result as refined as in the photo, use a piping bag with a Saint-Honoré tip to distribute the meringue.

Variation | Revisit my recipe by replacing lemon juice with lime juice, pink grapefruit juice, orange juice, blood orange juice …

📷 Mickael Roulier
Grandma’s brioche, homemade spread
Rediscover the flavour of a good brioche and chocolate spread by making them yourself at home and offer your children great snacks! For the spread, choose a good, full-bodied dark chocolate. You can find hazelnut paste in organic grocery stores.

Brioche dough
250 g flour
8 g salt flower
40 g sugar
12 g baker’s yeast
125 g butter
250 g eggs + 1 yolk for browning
60 g sunflower oil

The spread
250 g liquid cream
35 g sugar
200 g dark chocolate
200 g hazelnut paste (see alternative below)
20 g sunflower oil

, Electric mixer

1️⃣ The brioche
The day before, in the mixer vat, combine the flour, salt, sugar, yeast and half of the eggs. Knead with the hook (utensil provided with the mixer and used to prepare the bread dough) for 5 min, then add the butter cut into small pieces. When the dough peels well, gradually pour in the oil and the rest of the eggs. Once the dough has absorbed these last additions, let it swell for 45 minutes at room temperature. Once this time has elapsed, mix the dough a little to make it fall back, then place it in the refrigerator for 24 hours.
The next day, shape the dough into the shape of a sausage pudding and put it in a mould. in a bowl, retrieve the yolk. with a kitchen brush, spread it on the surface of the brioche to brown it. Let the brioche swell for 2 h at room temperature and bake in an oven at 150 °C (th. 5) for 30 min.

2️⃣ Spreads
In a saucepan, boil the single cream and sugar. In a salad bowl, break the chocolate into squares, add the hazelnut paste, pour the boiling mixture over it, mix well and then pour in the oil. When the spread is homogeneous, place it in a container, let it rest for 30 minutes, then enjoy it or keep it in a cool place.

3️⃣ Presentation
Cut the buns into slices and offer the spread in a bowl.

No hazelnut paste on hand?
Here’s how to make one at home
Roast for 15 min in the preheated oven at 150 °C (th. 5) 200 g shelled hazelnuts (in bags, in the dried fruit or pastry aid section). Take them out of the oven, let them cool and then mix them finely to obtain the desired dough.

💡 Namely
Keep the spread in the refrigerator. Just remember to take it out 30 minutes before tasting it to soften it.

📷 Mickael Roulier