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A flavorful duck breast, marinated with a Cajun spice blend, grilled over charcoal and served with lightly caramelized watermelon and apple, all drizzled with a fresh mint and skyr sauce. Perfect for a summer barbecue with friends.
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A classic French brioche made with a sponge starter, soft butter, and a gentle braiding technique. The result is two buttery, airy loaves perfect for breakfast, brunch, or a luxurious snack.

A light and fruity Christmas Yule Log, composed of a passion fruit jelly insert with mango, a mango cream, a lychee mousse, all surrounded by a white chocolate coconut crisp and a coconut dacquoise. Perfect to finish a festive meal with a touch of exoticism.

A classic French chocolate and almond cake with a creamy, slightly underdone center, finished with a glossy chocolate-butter icing and a border of sliced almonds. Elegant yet simple, this cake is a showstopper for any occasion.

A festive chicken roast, rolled and filled with sautéed mushrooms, melting mozzarella and Gruyère, with the option to add truffles or foie gras for an elegant Christmas meal. Easy to prepare: simply flatten, stuff, roll, tie, and bake until an internal temperature of 70 °C.

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Moist almond financiers, lightly golden thanks to brown butter, baked in rectangular or tartlet molds. This traditional recipe from Chef Sylvain guides you step by step, from browned butter to perfect baking, to yield 6 to 8 small cakes perfect for tea or dessert.