250 mL double cream
1 vanilla pod
50 gr caster sugar
Preheat the oven to 150C. Pour the cream into a saucepan. Split the vanilla pod lengthways and remove the seeds, add them and also the pod to the cream. Bring the cream to a boil, reduce the heat and simmer for 5 minutes. In the meantime, beat the egg yolks with the caster sugar until pale. Bring the cream back to a boil and add the egg mixture. Whisk continuously until the cream thickens. Remove the vanilla pod and fill the ramekins (to the ⅔). Bake the creme brulees in a “bain-marie” (put water in a baking dish with high sides and put the ramekin inside the baking dish). Bake for 40 to 45 minutes. Remove the ramekins from the oven and leave them to cool. Before serving, sprinkle with sugar and caramelise with a torch or in the oven, under the grill.
PONT-NEUF POTATO CHIPS
DEEP-FAT FRYER CHIPS
Wash the potatoes to remove any excess of starch and dry them with absorbent paper. Heat the oil of your deep-fat fryer to 140C and cook for 3 minutes. Remove from the oil and put in the fridge to cool them. Once cooled, put them back for 2 minutes. Drain on absorbent paper, sprinkle with salt and enjoy !
Preheat your oven to 200C. Par-boil the potaotes in boiling water or steam them for 5 minutes. Brush with oil, season and put in the oven until crispy enough (about 20 minutes).
SAUTEED CEPS WITH GARLIC AND PARSLEY
Clean the mushroom, remember not to wash with water but to remove the dirt with a brush or a knife. Cut into half centimetre slices. Peel and chop the garlic and one shallot. Heat butter in a frying pan, add the ceps, cook for 7 min on each side, until golden brown. Add the garlic and shallots 5 minutes before the end of cooking and the parsley just before the end of cooking. Season and serve.
Peel and slice a shallot and a garlic clove. Wash, dry the spinach and roughly chop. Cook in a frying pan with butter. Remove from the frying-pan and place in a strainer to drain. In the frying pan, melt butter and add the sliced shallot and the chopped garlic clove. Add the spinach and as much cream as you want, season with salt and pepper and simmer for a few minutes.
RIB-EYE STEAKSRemove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature. Season the steaks with salt and pepper. Use a frying-pan big enough for the two steaks or use 2 frying-pan. Get the frying pan(s) smoking hot. Add the steaks and cook on medium heat for 2 to 3 minutes on each side, depending on the cooking you’d like (a 3cm-thick steak should be cooked medium-rare after 5 minutes). After flipping the steak, add a big knod a butter and baste the steak. Remove the steaks from the frying-pan and leave to rest for 5 minutes. It’s important not to cut the meat just after cooking it, otherwise the meat will lose its juices. Slice the steak, season and enjoy !