Week’s menu

11 – 17 May

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 :

Tempura is a great classic of the Japanese culinary repertoire but also an easy recipe to make at home. I give you here a recipe to make with sardines.

2 litres of oil

The vegetables
1 zucchini
2 carrots
2 artichokes pepper
1 lemon

Tempura (doughnut dough)
75 g curd cheese
1 egg 12.5 cl cold water
15 g baking powder
50 g cornstarch
100g of flour
1 pinch of fine salt

The fish
24 sardine fillets

Choron sauce
4 egg yolks
10 cl of water
5 cl white wine
150 g “clarified” butter
1⁄2 shallot
3 sprigs of tarragon
2 g mignonette pepper
2 tsp. tomato paste

Electric deep fryer

1️⃣ Vegetables
Preheat a deep fryer to 180°C or heat oil in a saucepan.
at medium heat. Wash the zucchini, then cut it into sticks. Peel the carrots and cut them into sticks as well. remove the leaves of the artichokes to keep only the bottoms then cut them into thin slices with a mandolin. Sprinkle these slices with lemon juice to prevent them from blackening.

2️⃣ The dough
Prepare the tempura dough by mixing all the ingredients in a salad bowl.
with a whip. be careful not to make lumps.

3️⃣ Choron sauce.
In a saucepan, combine the ingredients for the recipe. The liquid can be white wine or vinegar. boil it. there should be only a quarter, barely, of the starting volume left. This is called “making a reduction” in culinary jargon. Set aside. In a bowl, break the eggs and keep only the yolks. add about 2.5 cl of water per yolk. Mix with a whisk to obtain a foamy mixture. Then place this mixture in a saucepan of a suitable size, neither too large nor too small. With a whisk, vigorously beat the yolks in the saucepan heated in a bain-marie or over very low heat. You can also use an electric whisk. After 5 to 6 min, the yolks are very frothy, warm and form a light, pale mass. When the yolks start to attach to the bottom of the pan, stop cooking. Remove the pan from the heat. In a saucepan, place the butter, melt it (without boiling) over low heat. Remove it from the fire, eliminate the scum and recover only the beautiful yellow oil. add this clarified butter very slowly, whisking, like a mayonnaise. The base of the sauce is finished: it’s a sabayon.
Pass the sabayon through a fine sieve to remove any lumps. At this stage, you can make 2 different sauces.
Add to the sabayon the filtered and cooled “reduction” prepared in the first step of this recipe. don’t forget to add a little salt.

4️⃣ Finishes
Dip the sardine fillets and vegetables in the tempura batter, then fry them in a saucepan or deep fryer for about 2 to 3 min. Drain, pat dry on absorbent paper, then salt. Enjoy it hot with the Choron sauce.


📷 Mickael Roulier


Take your children on a trip to Asia without leaving your kitchen! This little culinary initiation will allow them to discover (and appreciate) honey, soy sauce, sesame seeds? In this perfectly balanced, low-fat dish.

16 poultry wings
40 g semi-salted butter
1 dash of olive oil
Salt, freshly ground pepper

The marinade
2 carrots
1 onion
2 zucchini
3 tbsp. honey
5 cl soy sauce
7.5 cl sherry vinegar
5 cl olive oil
2 tsp. sesame seed soup
1 turn of pepper mill

8 small bamboo skewers

1️⃣ The marinade
Peel the carrots and onion. Wash the zucchini, remove the ends. Cut the carrots and zucchini into fairly thin sticks with a knife or, better still, with a mandolin if you have one, or in a food processor. Cut the onion into thin slices. In a salad bowl, combine the honey, soy sauce, vinegar and olive oil. Mix well, to dissolve the honey. Add sesame and pepper.

2️⃣ Meat
Prick 2 fins on each skewer. In a large dish, place the vegetable garnish (carrots, onion, zucchini) then the skewers. Cover with the marinade. Leave to marinate for 30 minutes in the refrigerator.

3️⃣ Cooking
Drain the skewers and then the filling. remove the juice. Lightly season the skewers and then cook them in a pan with the butter over medium heat for about 10 min. brown them well and then lower the heat to let them cook “to the heart”. Meanwhile, in another pan, sauté the vegetable garnish (carrots, onion, zucchini) in olive oil for 5 min. do not salt: the preparation is enough with the soy sauce. Serve garnish and skewers.

Tip : do not marinate the skewers for more than 1 hour in the soy sauce mixture, otherwise they will be too salty. Set a timer so you don’t forget!

📷 Mickael Roulier


This recipe is in fact a marriage of two mousses whose flavours complement each other. The green anise, which I add here, gives a little unexpected note: don’t omit it! I use this spice a lot these days in my kitchen: it brings a truly inimitable note, simple and refined at the same time. To extract well and enjoy the aromas of green anise, it must first be crushed or finely ground, but always at the last moment, never in advance.

Chocolate mousse Pic by Valrhona
320 g dark chocolate
150 g liquid cream
3 egg yolks
7 egg whites
50 g caster sugar

Raspberry espuma
200 g raspberries
1⁄2 tsp. green aniseed + for decoration
120 g liquid cream
20 g icing sugar

1 siphon (optional)

1️⃣ Chocolate mousse
Break the chocolate into pieces in a bowl. Heat the liquid cream
and pour it twice over the chocolate, mixing well each time (the mixture will thicken like mayonnaise). Add the egg yolks. Mix again.

2️⃣ On the other hand, beat the egg whites until stiff. When they are half assembled, pour the sugar in rain and whip them for another 2 or 3 minutes. Then add them
delicately with a cream-chocolate mixture. Divide the mousse into glasses and place in the refrigerator for at least 2 hours.

3️⃣ The raspberry espuma
Mix the raspberries, add the finely crushed green anise and leave to infuse for 2 hours.
before filtering this mixture through a strainer. Mix with the cream and icing sugar and strain through a fine strainer. Pour this preparation into the siphon and add 2 gas cartridges. Put it on ice.

4️⃣ The presentation
Fill the glasses as shown in the photo and sprinkle with a few seeds.
of green anise. Enjoy now.

IF YOU DO NOT HAVE SIPHON | Mix the raspberries, add the finely crushed green anise and leave to infuse for 2 hours. Filter the mixture through a strainer to remove the seeds. On the other hand, with an electric mixer, whip the liquid cream, not too firmly, with the sugar then add it delicately to the raspberry puree. Serve the chocolate mousse and delicately coat it with the raspberry mousse sauce.

Even better | To lighten the foam and give it a little crunchy texture, add 2 or 3 tbsp. with puffed rice soup and egg whites.

Professional tips | Avoid making the egg whites too firm, as the mixture would be difficult to make and you would risk losing volume (and therefore lightness). If they are just frothy, they will integrate perfectly into the mixture and the foam will be more airy. Just don’t beat them too much.

📷 Mickael Roulier