To kick off our Summer 2022, enter the world of French Cuisine with a delicious recipe from our Introduction to the Fundamentals 3 weeks program


    Magret de canard, pomme maxime et ratatouille,  Duroc veal medallion, cocotte potatoes*
    Recipe for 2

    Duck Magret : 

    • Duck magret:1 piece
    • Salt / Pepper mill: To taste

     Remove excess fat and vessels from the duck, and keep chilled


    • Olive oil/Salt/Pepper: As needed
    • Chopped red onion: 1 piece
    • Yellow courgette: 1 piece
    • Green courgette: 1 piece
    • Aubergine: ½ piece
    • Red pepper: ½ piece
    • Garlic: 1 clove
    • Rosemary: 1 sprig 

    Finely dice all the vegetables to form a brunoise, then sauté them separately in a frying pan with olive oil.
    Combine all the vegetables once cooked, correct seasoning and set aside

    Maxim’s Potatoes

    • Potatoes  400 g
    • Salt / Espelette To taste
    • Butter / Oil  To taste

    Peel and wash the potatoes, then using a cookie cutter cut into cork shapes.
    Finely slice the potatoes using a mandolin, do not wash.
    Lay out the potatoes in the moulds in a rosette formation.
    Brush with clarified butter, make a second layer and then start cooking on the edge of the stove.
    Cook 5 minutes on each side and the finish in the oven for few more minutes at 180°C. (according the thickness)

    Glazed Turnip

    • Long white turnip:  ½ piece
    • Butter/Water/Salt/: As Needed
    • Maple syrup: To finish
    • Poppy seeds  

    Peel, wash and shape the turnip with an apple corer, then glaze the pieces of turnip in a frying pan with the butter, water and maple syrup
    Cut a strip of filo dough, brush with clarified butter, roll around tubes coat with parchment paper, tight with tin foil and cook in the oven 180°C- 8 minutes

    *This recipe is issued from the Introduction to the fundamentals of French cuisine program designed by FERRANDI Paris Chef instructors