Week’s menu

30 mars – 5 avril

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 :


I find that the small gray shrimps are the best, much tastier than the large pink shrimps that are very easily found. They are more difficult to peel but their subtle taste is truly unique. Iparticularly appreciate their fine iodized flavor which gives this recipe all its freshness. Here, I marry them with a celery remoulade and an orange mousse …

The mayonnaise
1 egg yolk
1 tsp. mustard
20 cl of peanut oil
1 tsp. wine vinegar
Fine salt
Freshly ground pepper

The orange espuma
20 cl of cream
2 g agar-agar
20 cl of orange juice
25 g grapeseed oil
Freshly ground pepper
Fine salt

The shrimp remoulade
100 g shelled shrimp
1 quartered orange, skinless
200 g peeled celeriac
1 dash of white wine vinegar

1 siphon (optional)

1️⃣ The mayonnaise
In a bowl put the egg yolk, pepper and mustard. Mix well and slowly pour in the oil while stirring vigorously with a whisk. when the mayonnaise is set, add the wine vinegar and a little salt. adjust the seasoning with salt and pepper if necessary.

2️⃣ The orange espuma
Heat the cream until boiling in a pan with the agar-agar, whisking to melt it well, then add the rest of the ingredients. Salt and pepper. Leave to cool for a while then pour the preparation into the siphon, with 2 gas cartridges. place in the refrigerator while you finish the recipe.

3️⃣ The remoulade
Mix the gray shrimp with the diced orange wedges. Finely grate the celeriac, peeled and washed with a little vinegar. Add the mayonnaise so that the mixture is smooth, check the seasoning.

4️⃣ The presentation
Place the remoulade in the bottom of the glasses. Drop over the espuma
orange. Add 1 turn of the pepper mill to finish the recipe and serve immediately.

In a saucepan, boil the orange juice for a few minutes to concentrate it. It has to cut two-thirds. Let cool. Add the cold liquid cream too. Place in the refrigerator for 1 hour. Beat the very cold cream firmly enough with an electric whisk to obtain an orange-flavored whipped cream. Use this foam as indicated in point 4 of the recipe.

Do you know the agar-agar?
Agar-agar is a gelling agent extracted from red algae. It allows you to create very original textures such as jellies or hot mosses … You will find it in some organic grocery stores or on the Internet.

📷 Mickael Roulier


Chard ravioli,
sheep and ricotta bush

A great restaurant classic for a long time, this dish uses – which is rare – the often overlooked white and green of Swiss chard, which it combines with the smoothness and freshness of the bush and ricotta. The ravioli, cooked here in a pan and then in vegetable broth, can be prepared in advance and frozen. Serve with grilled fish, such as red mullet.

Ravioli dough
500 g flour
10g salt
16 egg yolks
1 dash of olive oil
1 tsp. teaspoon white vinegar

The filling
5 shallots
1 dash of olive oil
6 feet of small chard
10 cl vegetable broth
1⁄4 bunch of chives
1⁄4 bunch chervil
Zest of 1 lemon
80 g ricotta
80 g of sheep’s milk
Salt, freshly ground pepper

The cooking
50 g butter
20 cl of vegetable broth
Fine salt

Food processor (mini-mixer)
Pasta rolling mill
3 cm diameter
round cookie cutter

1️⃣ Ravioli dough
In the bowl of a food processor, pour in order, while mixing: flour, salt, egg yolks one by one, olive oil and white vinegar. Form a ball and cover with cling film. Leave to rest in the refrigerator overnight.

2️⃣ The filling
Peel and chop the shallots. In a small casserole dish, fry them with olive oil over low heat for 10 min, stirring often. Set aside.
Peel and dice the white chard. In a saucepan, cook them over very low heat with a little olive oil for about 2 min. Add the broth and cook for 5 min. Set aside. Cut the chard green into thin strips, then immerse them for a few seconds in a pan of boiling salted water.
Drain them a first time, cool them under running water, then drain them again and set aside. Finely chop the herbs. Chop the lemon zest. In a bowl, mix all the stuffing ingredients. Salt, pepper and set aside.

3️⃣ The development of ravioli
Roll out the ravioli dough 0.5 cm thick and cut it into 3 cm diameter discs using a cookie cutter. Isolate half of the discs and place a spoonful of stuffing in the center of each. Take the other half of the discs and place them on the first to close the ravioli. Solder the edges by pressing. It’s important to blow out the air indoors.

4️⃣ Cooking ravioli
In a frying pan, fry the ravioli with the butter over medium heat for about 2 min, turning them delicately to color them on both sides. Pour the broth to deglaze the cooking juices, then bring to the boil and cook for another 2 or 3 min. At the end of cooking, the juice reduces, thickens and coats the ravioli in a creamy sauce. Serve the hot ravioli right away.

📷 Mickael Roulier


chocolate mint

Cabbage dough, a mint ice cream and a chocolate-mint sauce, hot and fresh, the temperature contrasts in the mouth are irresistible! Presented here individually, nothing prevents you from building incredible constructions with cabbage …

Puff pastry
12,5 cl milk
60 g butter
1 tsp. teaspoon salt
1 tsp. teaspoon sugar
70 g flour
2 eggs

Mint ice cream
20 cl whole milk
9 cl liquid cream
10 g milk powder
2 sprigs of mint
1 egg yolk
70 g sugar

Chocolate mint sauce
15 cl milk
50 g sugar
5 g mint
135 g dark chocolate

Pastry bag,
fine strainer,
kitchen thermometer (optional)

1️⃣ Puff pastry
Preheat the oven to 165 ° C (th. 5-6). in a saucepan, heat the milk with the butter, salt and sugar. Bring to a boil then, off the heat, add the flour, mix well and then put back on the heat. dry the dough for 30 sec, stirring constantly. rid the hot dough in a bowl, then add the previously beaten eggs in a bowl. Put the dough in a pastry bag. On a plate, form small cabbage. bake for 17 min of cooking. Remove from the oven and let cool.

2️⃣ Mint ice cream
In a saucepan, heat the milk, cream and milk powder. add the fresh mint, remove from the heat, cover and leave to infuse for 15 min. strain with a fine strainer, then pour over the sugar and egg yolk previously mixed in a bowl. put everything back in the pan and cook over low heat, stirring constantly. when the device has thickened (at 82 ° C, if you have a thermometer), remove from the heat. filter through a fine colander, in a salad bowl. Put the bowl in a tub of cold water to speed up the cooling. when the appliance is cold, pour it into the ice cream maker and start the cycle.

3️⃣ The chocolat – mint sauce
In a saucepan, heat the milk with the sugar. Remove from the heat, add the mint, cover and leave to infuse for 15 min. filter through a fine colander and pour this still hot mixture over the previously grated chocolate. Mix well, keep warm in a double boiler.

4️⃣ Finishing
Cut the cabbage in half, then fill them with mint ice cream with a spoon. close them.
arrange 4 cabbage per plate and pour a little warm chocolate-mint sauce over it. 4 Voir aussi 4/4

💡 Variant
Vary the flavors by choosing more or less strong, more or less personalized dark chocolates.

📷 Mickael Roulier


French toast & strawberry jam

Stop throwing away stale bread and quickly turn it into a delicate dessert. Try also to prepare it with slices of brioche bread… A marvel of gluttony! A tasty and truly economical dessert.

Strawberry jam
300 g strawberries
200 g sugar

French toast
8 pieces of stale bread
4 eggs
20 g sugar
25cl milk
1 vanilla bean
Butter for cooking
1️⃣ The confiture
Mix the strawberries with the sugar and leave in a cool place for 24 hours. The next day, place the sweet strawberries in a saucepan (copper, if possible), bring to a boil and cook over fairly high heat for about 10 min, stirring often enough so that the bottom does not stick. try, if possible, to keep the strawberries whole and do not crush them when mixing. Pour the boiling jam into a jar, allow to cool and set aside.

2️⃣ French toast
Cut the pieces of bread into thick slices. In a bowl, mix the eggs and sugar with a hand whisk, then add the milk and the vanilla bean. Soak the bread pieces in the mixture for a few minutes. Drain the bread pieces quickly, then cook them in a hot frying pan with a little butter until coloured. Turn them once or twice, serve hot with the jam on the side.

For this recipe, you don’t need to use fresh bread. On the contrary! Stale bread is even better. It’s a very easy and succulent way to use it. For jam, think of other fruits: raspberries, blackcurrants, figs…

📷 Mickael Roulier


Pommes Dauphine
Homemade (french potato puffs)

It is not an invention of industry, but a principle that dates back to the 19th century! The very happy association, which children love, of choux pastry, potato pulp and nutmeg, which have become little fried balls a minute, is typical of bistro toppings. You can freeze the raw balls for cooking when you need them by adding 3 minutes of cooking time.
500 g potatoes
Puff pastry
25 cl of water
65 g butter
1 pinch of fine salt
125 g flour
4 eggs
1 turn of freshly ground pepper
2 l peanut oil for cooking
Fine salt

Vegetable mill,

1️⃣ Potatoes
Cook the potatoes in boiling water. at the end of cooking, peel them and pass them to the vegetable mill. collect the potato pulp in a salad bowl. Set aside.

2️⃣ Puff pastry
In a saucepan, pour the water with the butter and the pinch of fine salt. Mix, bring to a boil and remove from the heat. suddenly pour the flour into the hot liquid and mix. Place the pan on a medium heat, leave to cook and dry the dough, stirring constantly for about 10 min. Remove from the heat, empty the dough into a bowl and then add the beaten eggs little by little to a bowl. Add the potato pulp, salt and pepper, then add 1 pinch of grated nutmeg and mix well.

3️⃣ Cooking and presentation
In a dry pan, heat the cooking oil. with your fingers, form balls with the resulting paste and then immerse them in hot oil, until you get a nice color. drain the potatoes with a slotted spoon, place them on paper towels to remove the cooking oil, then season with fine salt. place them on a plate. taste immediately.

📷 Mickael Roulier