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This page presents you with a random 3-course menu: a starter, a main course and a dessert, based on the recipes on the site.

You can change each dish individually, or all 3 at once, or request a menu that does not contain certain ingredients of your choice.
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Last modified on: October 27th 2024

Your menu

Ready in: 4 days 20 hours 15 min.

Cost: 44.7 € Change currency: Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Home-made terrine of foie gras

Starters

Home-made terrine of foie gras :

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy.

This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking.

As usual, I have explained every stage of the recipe in full, with photos to help you.

Ready in: 4 days 15 hours 50 min.
Cost: 17.8 €

Fillet of sea bass and Jerusalem artichokes with lemon

Main course

Fillet of sea bass and Jerusalem artichokes with lemon :

The combination of Jerusalem artichokes and sea bass is not a common one, but you'll see that it works very well in this recipe, where grilled sea bass fillets are served with diced Jerusalem artichokes, also grilled and lemony.

Ready in: 50 min.
Cost: 22.2 €

Crème caramel

Desserts

Crème caramel :

Crème caramel (upside-down caramel cream) is a classic of bistro cuisine. The vanilla cream is made with eggs, cooked in a dish with a layer of caramel in the bottom, and placed in a bain-marie. It's traditionally served turned out so that the liquid caramel runs down over the cream.

Ready in: 3 hours 35 min.
Cost: 4.8 €

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