Gourmet TV - PARIS 🇫🇷 - Cooking
6 recipes converted from their YouTube cooking videos.
Italian Beef Tartare (with Egg Yolk)
A beef tartare inspired by Venetian tradition, seasoned with Parmesan, Modena balsamic vinegar, capers, sun-dried tomatoes and a touch of fresh basil. The mystery ingredient, revealed at the end, is the egg yolk which adds color and creaminess. Served in an elegant ring, it is a refined starter perfect for summer.
Chicken cutlets with camembert sauce, served with Sarladaise potatoes
Golden chicken cutlets, topped with a silky camembert, cream and shallot sauce, served with small Sarladaise potatoes. An express French recipe, perfect for a quick and indulgent dinner.
Savory Tart with Rhubarb and Goat Cheese
A spring savory tart combining the light acidity of seasonal rhubarb, mild goat cheese and a crisp puff pastry, highlighted with a hint of oregano. Perfect for a Sunday evening or an indulgent brunch.
Melon, Bayonne Ham and Chickpea Salad
A refreshing summer salad combining the sweetness of melon, the saltiness of Bayonne ham, the texture of chickpeas and the brightness of basil and arugula, all lifted by a balsamic vinaigrette.
Berichon Easter Pâté
A meat pâté in crust, typical of the Berry region, ideal for Easter celebrations. A flavorful blend of pork, veal and hard‑boiled eggs, wrapped in golden puff pastry, served hot or cold with a crisp green salad.
Jerusalem Artichoke and Endive Velouté with Maroilles
A velvety winter soup combining the sweetness of Jerusalem artichoke, the subtle bitterness of endives, and the character of Maroilles cheese, garnished with crunchy hazelnuts. Ideal for a comforting dinner for two or to prepare leftovers to enjoy in the following days.