Designers' recipes

We asked some of our designers for their favourite amuse-bouche recipes to share with you..

- 1 duck breast
- 500g Guérande salt
- 1 soup spoon of ground black pepper

1 - Pour half of the salt into a plastic container. Place the duck breast onto it and sprinkle the remaining salt over it.
2 - Leave in the fridge for 12 hours, then take the duck breast out of the container and remove the salt by wiping it with a cloth.
3 - Sprinkle the pepper onto the meat and roll it in a clean cloth. Leave it to dry for no less than three weeks at the bottom of the fridge.
Note: Once you’ve tried this recipe, you won’t be able to live without it! You can replace or mix the pepper with herbes de Provence and dried bay leaves.



- 5 tablespoons oil for frying or enough to fill the pan 1-2 cms high
- 2-3 green plantainspan 1-2 cms high
Salt to taste

1 - Peel the plantain and cut it into 2-3 cms thick chunks
2 - Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; ap- proximately 3 1/2 minutes per side.
3 - Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
4 - Then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
Eat them while warm on their own or topped with avocado and/or cheese or any topping of your liking.

- 100 g de farine
- 100 g beurre
- 100 g de parmesan râpé
- 1 oeuf

1 - Heat oven to 180°C.
2 - Let the butter soften at room temperature. 3 - Knead all the ingredients until you have a homogenous paste. If it’s too sticky, add a little flour, or if it’s too crumble, add 1 soup spoon of water. As the paste is very soft, you can put it in the fridge to make it easier to work with.
4 - On a floured work surface, roll the paste to a 5mm thickness.
5 - Cut into shapes with a cutter and place carefully on a baking tray covered with greaseproof paper.
6 - Put in the oven for about 10 minutes, watching until the biscuits start to turn golden. When you get them out, they must still be a little soft. Let them harden and cool down on a rack before serving. Note: For both the eyes and tastebuds, add a few seeds of cumin, mustard or black sesame...


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