• Preheat the oven at 100°C.
• Cook the milk, blended with cream and vanilla pod.
• After cooking, cool down a bit.
• Blend the egg yolks with the sugar. Pour the warm milk mixture on to the egg yolks and mix well. Pass it through a fine sieve and pour into cups.
• Bake during approx. 1 hour in the oven. The middle of the cream should be a bit soft. Let it cool down.
• Sprinkle the surface with a thin layer of sugar. Caramelise under a grill or burn with a gas burner.

• 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.

• Measure the temperature of the room and the flour. Add together. The milk and water together must have a temperature that brings the total to 54 degrees.
• Put the flour in a ring on the worktop. Put the sugar and salt in it, pour in the milk / water mixture and crumble the yeast. Then mix the yeast with your hands through the liquid until it is completely absorbed. Then carefully mix the flour, sugar and salt with the moisture until a dough is formed. Knead this for 10 minutes into a nice elastic ball. Put it in a bowl and let it rise until the volume has doubled. That can take a night.
• After the rising, knead the dough for a while. Beat the butter to the same firmness as the dough. Roll out the dough into a piece of cloth, large enough to cover the butter. Place the slice of butter in the middle of the dough and fold the dough in its entirety tightly closed. The butter can not get through. Then roll out the whole into an elongated rectangular piece. Fold it in three, turn it 90 degrees and roll out again into an elongated piece. Fold in three and place in the fridge to allow the butter to stiffen and let the dough rest.
• After half an hour, unpack the patch and roll out again into a long piece of cloth. Fold in three and put back in the fridge for half an hour.
• Repeat this once more and leave the lap unrolled on the worksheet. The width of the piece should be about 18 cm.
• Cut triangles measuring 18 cm high and 9 cm wide from the dough. Make an incision of 1 cm in the middle of the base. Pull the dough slightly apart in width and length and then start rolling up from the base of the triangle. Pull out the dough a bit. Place the resulting croissant with the overlapping piece down on a baking sheet covered with parchment paper. Let the croissants rise until they are doubled in size.
• Brush them with beaten egg, and bake them in a 190-degree oven, about 15 minutes, nicely browned.