• Preheat the oven to 200ºC. Bring the milk, water and butter to the boil. Take the pot off the fire and blend with the flour all in one. Heat upon low heat and stir until the mixture a completely blended and shining, about 2 minutes.
• Get the pot off the heat and blend the eggs one by one. Mix very hard with a spetula whils pressing and turning. The mixture should be smooth and shining.
• Fill up a piping bag with the mixture and make rounds on a baking paper. Choose the size you like.
• Bake the profiterolles. 20 Minutes for small ones and 30 minutes for big ones.

• Bring the milk to the boil and let cool.
• Peel and dry the potatoes, cut them in 2 mm thin circles, sprinkle with some salt, pepper and a pinch of nutmeg, and mix well. Put this mixture in a bowl.
• Beat the egg, pour it through a fine sieve and beat it through the lukewarm milk. Stir two thirds of the Gruyere through the potatoes. Pour in so much milk that the potatoes are covered with it. Mix well with a wooden spoon. Check for pepper and salt
• Preheat the oven to 180ºC.
• Rub the inside of an ovenproof dish with garlic and butter, pour in the mixture, which should not exceed 6 to 7 cm.
• Fill the dish up to a maximum of 1 cm below the edge, place the potato slices in it, roof-tile. Wipe the edge carefully. Sprinkle the rest of the grated gruyere and the butter in flakes over it. Optionally, some stiff cream may be added.
• Put the dish in the preheated oven for 60 to 90 minutes, until you have a creamy, creamy puree with a nice brown short.

• You can make this recipe in different shapes. The first is a dish with elongated slices of eggplant, stacked like a lasagna with tomato slices or tomato sauce and mozzarella. The other form is in aubergine circles, so that you build a turret. The preparation is the same for both forms.
• Cut the eggplant into slices of approximately 5 mm. Sprinkle with salt and let stand on a rack for half an hour so that the moisture draws out. Then pat them clean with kitchen paper. Peel the tomatoes, cut into slices and fry in some olive oil until the moisture has disappeared. Sprinkle the flour on a plate, heat the olive oil to frying temp (180°C), roll the eggplant slices in the flour and fry immediately. Put as much as possible in the pan. They cannot touch each other. Bake until they see a little brown. Grease a baking dish with oil, put the eggplant slices in here, put the sliced mozzarella on top and again the fried tomato slices. Put some basil leaves on top and sprinkle with Parmesan cheese. Put in the oven for 25 minutes, 175°C, at least the mozzarella must have melted. This dish can be served hot or cold.

shrimp oil

• Heat the oil in a large pan until very hot. Place the shrimp in the pan, remove from the heat and shake until the shrimp are pink. Let them cool in the oil, drain and keep the oil behind. We do not use the shrimps, but you can eat them.

Foam

• Heat the oil over medium heat in a pan. Add the chopped vegetables, garlic, peppercorns and coriander seeds and cook until vegetables are tender, about 15 minutes. Add the vermouth and reduce over medium heat until syrupy. Add parsley, fish stock, whipping cream and milk. Bring the mixture to a gentle boil and let it cool off the heat. Strain it into a clean pan.

scallop tartare

• Mix the scallops with the pickled lemon (or lemon juice), chives, walnut oil, vinegar and salt. Divide the mixture between the plates using a small ring mold (5 cm).

Finish up

• Gently heat the foam and stir in the chopped chocolate until it melts. Add salt. Pour some oil on a plate and dip the scallop slices in it. Season them with salt and fry them briefly in a hot, dry pan. Place the scallop rounds, baked side up, on the tartare and garnish with caviar, pea shoots and chocolate shavings. Use a stick blender to froth the chocolate foam and pour the foam around the tartare. Drizzle some shrimp oil on the foam and serve immediately.