Gastronomic specialties Recipes - AFTouch-Cuisine

There is ordinary cooking, and then there is cooking of the extraordinary. Not the kind driven by marketing or whim, but that of ingredients demanding particular expertise, an attention that others simply do not require. This is the cooking we gather here, under the name of Spécialités gastronomiques.

Escargots de Bourgogne, prepared in parsley butter according to tradition, demand time and precision. The purging, the removal of intestines, the cooking in fragrant court-bouillon, the meticulous stuffing, the final pass through the oven. Nothing is left to chance. Our Michelin-starred Chef shares here how he approaches them, with the respect owed to a product so often misunderstood.

Offal, those products long dismissed and now making the comeback they deserve. Crispy sweetbreads, kidneys in mustard sauce, chicken liver mousse, tripe à la mode de Caen simmering through the night. These are dishes of memory, recipes calling for precise technical knowledge, but rewarding the effort handsomely with their intensity of flavour.

And finally, edible flowers, in the lofty tradition of French cuisine: stuffed courgette flowers, nasturtiums in salad, crystallised violets, borage flowers adorning a summer dessert. These delicate ingredients require careful harvesting and seasoning that knows when to step back and let the vegetable speak for itself.

All these specialities share rigorous preparation and generous results. This is not everyday cooking, but rather that of moments when one takes the time to do things properly. You will find here the complete recipes, step by step, as practised by a Michelin-starred Chef of classical French tradition.