Cook the artichoke hearts in salted water for 15 to 20 minutes.
Boil 50 cl of liquid cream with vanilla pod divided into two and scraped.
Put 1.5 liters of water to boil, add the vegetable broth and the peas.
Wash the greens and spread them on a plate. Cook the beans in salted
Add the yeast to the warm water, then add the salt.
In an electric mixer, beat together the egg white and half the amount of the sugar for approximately 30 seconds
Mix the mashed biscuits with the butter, and distribute equally in the cups. Place the cups in the fridge for 20 min.
Soak gelatin in cold water.
Boil cream sugar and vanilla stick.
Melt the butter and add it over the digestive
Tagliatelle with Porcini Mushrooms and Salmon with Chef Marwa El Kik
Open the zucchini flowers.
Cut the halloumi into sticks.
Cook with Chef Joe Barza
Make a Veggie Stew with Chef Joe Barza