5 À 7 | Ateliers & Saveurs

5 à 7 A light and floral cocktail, using cucmber, lychee liquor and grapefruit flavored Vodka...

Ingredients Recipe for 1 person or 1 Cocktail

4 Cucumber 1/2 Lemon juice 1/2 oz Liquid cane sugar 1/4 oz Soho 1/2 oz White cranberry juice 1/2 Pink grapefruit juice 1 Smirnoff Vodka

• Ice

Preparation(s)

In a shaker, put the cucumber pieces, pour the lemon juice and the sugar out. Use a muddler to crush this mix. Pour the other ingredients out and fill your shaker up with ice cubes. Shake well for 8 to 10 seconds. Pour into a old-fashioned glass.

Cocktails glasses Preparation step

Old-Fashioned Muddler Shaker

L'astuce du chef

Add a cucumber wheel on the edge of your glass...

© Copyright Ateliers & Saveurs. Chicken satay, peanut sauce and fresh cilantro Skewers of chicken thighs marinated in an Asian marinade and served with peanut butter sauce and hoisin sauce and chopped cilantro.

Ingredients Recipe for 1 person or 12 tapas

For the chicken satay 4 unit(s) Boneless chicken thigh(s) 1 clove(s) Garlic 10 g Fresh ginger 1 tbsp Turmeric

For the peanut sauce 30 ml Hoisin sauce 30 ml Sugar 45 ml Water 30 ml Peanut butter 1 unit(s) Lime(s) 15 ml Peanut(s) 4 sprig(s) Cilantro

• Vegetable oil • Salt and pepper

Preparation(s)

Preparation step(s) : 30 min Preheat your oven à 400 F°

1. General preparation Cut the chicken thighs into cubes. Finely chop the cilantro, ginger and garlic. Juice the lime. Roast the peanuts in the oven for a few minutes and chop them roughly.

2. Chicken satay preparation Mix all the marinade ingredients in a bowl. Add in the chicken cubes, a drizzle of olive oil as well as salt and pepper and marinate for 15 minutes to 2 hours.Put about 3 chicken cubes per skewer and sear them over high heat in a nonstick skillet and place them on a baking sheet. Finish cooking in the oven for 8 to 10 minutes.

3. Peanut sauce preparation In a small pot, put the sugar, water and Hoisin sauce and bring to a boil. Turn off the heat and whisk in the peanut butter and lime juice. Season with salt.

4. To serve Serve your chicken skewers in a large plate, brush them with a little bit of sauce and serve the extra sauce in a small dish on the side. Sprinkle with chopped cilantro and peanuts.

Chef's tip

You can also cook your chicken satay on the BBQ, but beware to soak your bamboo skewers at least 30 minutes ahead to make sure they do not burn.

© Copyright Ateliers & Saveurs. Country bread toast, beef flank steak and balsamic caramelized onions Slices of toasted country bread with olive oil and fresh thyme, garnished with thin slices of flank steak just seared on caramelized onions stewed in blasamic vinegar.

Ingredients Recipe for 1 person or 12 tapas

For the caramelized onions 1 unit(s) Withe Oignon 30 ml Balsamic vinegar

For the country bread toasts 1 slice(s) Country bread 2 sprig(s) Thyme

For the flank steaks 1 unit(s) Beef flank steak(s) (150g) 30 g Parmigiano Reggiano 3 sprig(s) Parsley

• Olive oil • Vegetable oil • Salt and pepper

Preparation(s)

Preparation step(s) : 30 min Preheat your oven à 400 F°

1. General preparation Finely slice the onion. Chop the parsley. Chop the thyme. Using a peeler, prepare a few shavings of Parmesan.

2. For the balsamic caramelized onions In a pan, drizzle some olive oil and cook the onion over medium heat for 15 to 20 minutes until they start to caramelize. Season with salt and pepper then add the balsamic vinegar and chopped garlic.

3. Country bread toasts preparation Place the slices of bread on a baking sheet. Brush with olive oil. Season with salt and pepper and sprinkle with chopped fresh thyme. Bake 4 to 5 minutes. Bread should be lightly browned. Let it cool before cutting into squares.

4. Flank steak preparation Season the flank steaks with salt and pepper. In a pan, drizzle some vegetable oil and sear the steaks for 2 minutes each side over high heat. Transfer on a baking sheet and finish the cooking in the oven for 4-5 minutes until rare. Let stand at least 5 minutes before cutting the meat in square.

5. To serve Scoop a small amount of caramelized onions on a toasted country bread. Then lay a thin strip of flank steak. Garnish with some chopped parsley and a shaving of parmesan.

Chef's tip

Flank steak is a very tasty piece of beef that is better served rare to enjoy a maximum tenderness.

Ingredients Recipe for 2 persons or 24

Lemon cream preparation 250 ml Lemon juice 100 g Sugar 110 g Butter 125 g White chocolate 1 leave(s) Gelatin 1/2 160 g Egg(s)

Italian meringue preparation 120 ml Egg white(s) 240 g Sugar

Crumble preparation 50 g Butter 50 g Sugar 50 g Flour 50 g Almond powder

Preparation(s)

Preparation step(s) : 45 min Rest time : 60 min Preheat your oven à 375 F°

1. General preparation Rehydrate the gelatin in ice water for 2 to 3 minutes. In a bowl, beat eggs. Temper the butter for the lemon cream.

2. Preparing the lemon cream In a pot, bring lemon juice and sugar to a boil. In a bowl beat eggs until fluffy and incorporate 1/3 of the hot liquid to temper the eggs. Return this mixture to the pot with remaining lemon juice. Bring to a boil and let cook for 1 minute, stirring constantly. Add white chocolate and butter and mix well. Set aside to cool.

3. Preparing the crumble For the crumble, combine all dry ingredients in a kitchen-aid mixer. Allow to mix and begin introducing cold butter morsels. Stop mixing when it starts forming little crumbled pieces of dough. Pour out mixture onto a baking tray and bake for 12-15 minutes in the oven. Let cool.

4. Preparing the meringue In a bowl mix together egg whites and sugar. Using a whisk, bring up the egg whites to 40 ° C on a double boiler, or slightly warmer than body temperature or until all the sugar is melted. Off the heat, using an electric mixer, beat the egg whites until stiff and cooled down.

5. To serve To assemble serve a small amount of lemon cream using a piping bag at the bottom of glass jar. Sprinkle with a little crumble, then pipe on a small amount of meringue caramelize the top using a blow torch.

Chef's tip

In order to have a stronger flavor, do not hesitate to add the zest of lemon in the cream. In addition, we also suggest using Meyers lemons because of their unique taste.

© Copyright Ateliers & Saveurs. Fresh salmon and mix vegetables, cook instantly with a saffron cream Mix vegetables cooked in butter, topped with a piece of raw salmon, cooked with a hot saffron cream.

Ingredients Recipe for 2 persons or 24 Tapas

For the verrine 360 g Salmon fillet skin-off 1 unit(s) Zucchini(s) 1 unit(s) Carrot(s) 1 unit(s) Leek(s) 150 ml White wine 200 ml Cream 35% 5 ml Saffron 2 unit(s) Shallot(s) 6 sprig(s) Chives 50 g Butter

• Salt and pepper • Butter

Preparation(s)

Preparation step(s) : 45 min

1. For the preparations Peel the carrots and cut it in 5 centimetres pieces, cut the zucchini in 5 centimetres pieces remove the 4 sides and leave the centre on the side. Cut the leeks in half on the long way and wash it. Cut it in 5 centimetres pieces. Cut all the vegetables into cubes. Cut the salmon in pieces of 2 cm on 2 cm. Chop finely the shallots and the chive.

2. For the vegetables In a big hot pan with the butter, cook the vegetables until it gets soft. Season it.

3. For the salmon In a sauce pan, sweat the shallots, deglaze with the white wine, add the saffron and reduce it to 3/4. Add the cream and let it cook on medium heat for 4 to 6 minutes.

4. For the platting In 24 verrines, put a table spoon of vegetables, put the salmon on the top and pour the saffron cream on the top. Garnish with chive.

Ingredients Recipe for 1 person or 1 cocktail

6 leave(s) Mint 4 Ginger 2 tsp Brown sugar 1/2 Lemon juice 1/2 Galliano liquor 1 oz Mango juice 1 oz Bacardi White Rum 1 oz Ginger ale

• Ice

Preparation(s)

In a mason jar, muddle the ginger peaces and the herbs with the lemon juice and the brown sugar. Add the ice and pour the Rum and the rose water out. Shake it well for 8 to 10 seconds and fill it up with the ginger ale, stir it well.

Cocktails glasses Preparation step

Mason Muddler Shaker jar

L'astuce du chef

Add a mint head on the top of your cocktail...

Ingredients Recipe for 1 person or 12 Tapas

For the poached pears 1 unit(s) pear 500 ml Water 250 g Sugar

For the chocolate topping 100 g Dark chocolate 200 ml Cream 35%

Decoration 25 g Sliced almond(s)

Preparation(s)

Preparation step(s) : 30 min

1. General preparation Peel and cut the pear in half, empty out the seeds using a melon baller. Cut each half into 6 pieces.

2. For the poached pears Mix the water and the sugar together and boil to obtain the syrup. Deep the cut pears into the syrup and cook it gently between 8 and 12 minutes according to the maturity of pears. Once cooked, reserve the pears in the refrigerator still in the syrup.

3. For the chocolate topping Bring the cream to a quick boil and pour it on the chocolate. Stear until the chocolate is completely melted.

4. For the almonds Roast the almonds for 2 minutres in the oven to make them golden.

5. To serve Put a little scoup of vanilla ice cream made with a melon baller in a cup. Place a piece of poached pear on it and coat with the chocolate topping. Decorate with almonds.

Chef's tip

This reciepe is made for 12 tapas, for 4 persons you should double the quantitys. This dish was created by Auguste Escoffier in 1864 and named after Offenbach's operetta La Belle Hélène.

© Copyright Ateliers & Saveurs. Puff pastry tarts topped with caramelized onions, fresh thyme pancetta and kenogami cheese Small bites of pastry served hot and topped with caramelized onions with fresh thyme, pancetta and diced small piece of melted Brie cheese.

Ingredients Recipe for 1 person or 12 tapas

For the mini-tarts 1/4 leave(s) Puff pastry 1 unit(s) Onion(s) 1 sprig(s) Thyme 60 g Pancetta 40 g Brie cheese

• Olive oil • Salt and pepper

Preparation(s)

Preparation step(s) : 30 min Preheat your oven à 400 F°

1. General preparation Cut small rounds of puff pastry using a cookie cutter. Cut the red onion and dice the pancetta. Take off the thyme leaves from the stems. Cut cheese into 12 small pieces.

2. Mini-tarts puff pastry preparation Place the puff pastry rounds on a baking sheet lined with parchment paper. Cover with another sheet of parchment paper and finally a second baking sheet to prevent the dough from rising too much. Bake them in the oven for 15-20 minutes until nicely browned.

3. Caramelized onion preparation In a saucepan, cook the diced onion and pancetta for about 10 to 20 minutes over medium heat. Add the thyme leaves. Let reduce until all the liquid has evaporated. Season with salt and pepper.

4. To serve Place a spoonful of caramelized onions and a slice of cheese on each pastry rounds. Bake for about 1 minute to melt cheese and serve immediately!

Chef's tip

You could replace the Brie cheese by any soft cheese with washed rind such as Münster or Pont-l'évêque.

© Copyright Ateliers & Saveurs. Quail eggs in Cocotte, mushrooms persillade with smoked bacon, Maille white wine mustard, extra old cheddar An unknow reciepe, wich is pretty nice for a 5 to 7, between friends.

Ingredients Recipe for 2 persons or 24 Tapas

For the cocotte 24 unit(s) Quail egg(s) 120 g Old cheddar 400 g Button mushroom(s) 2 unit(s) Garlic 4 sprig(s) Thyme 4 sprig(s) Parsley 120 g Smoked bacon 60 ml Maille white wine mustard

• Vegetable oil • Salt and pepper

Preparation(s)

Preparation step(s) : 30 min

1. For the preparations Chop the garlic and the tyme. Brush and mince the mushrooms, chop the parsley finelly. Shred the cheddar and dice the bacon in small cubes. Bring some water to boil for the bain marie.

2. For the cocotte In a dry hot pan, sear the bacon for 3 minutes, add the garlic and the tyme, add the mushrooms and cook it for 4 to 6 minutes, remove from the stove and put the parsley with the Maille white wine mustard. In 24 small ramequins, put some mushrooms mix at the bottom, top it with the cheddar and finsh breaking the eggs on the top. Put the ramequins on a deep baking tray, add the water until half way of the ramequin and cook it in the oven for 3 to 4 minutes, the eggs should be cooked but the yolk still liquid. Put it on a service tray, and finish with a pinch of sea salt and fresh black ground pepper.

Chef's tip

The Maille brand is offering a lot of mustard choices, so don't have any hesitations switching for another one on this recipe.