Without gluten recipes

Starter : Green lentils and chanterelle terrine, dice of Provence vegetable, colza oil and et balsamic vinegar dressing

Main course : Roasted farm chicken breast stewed with garlic flavoured round zucchinis, garden herbs juice

Desserts : Crème brûlée and caramel blackberries, buckwheat madeleines

The « crème brûlée » recipe has already be translated into English on our Aftouch site some time ago but find below a few advices that will make you save time and that summarize the 257 (as at October 05, 2009) comments of this exceptional recipe :

1) all your ingredients must be extremely fresh
2) cream must be full fat liquid cream and not fat free cream
3) the oven must be pre-heated
4) respect cooking times
5) the 'crèmes brûlées', when taken out of the oven must be «shaking» ; they will harden only when cold

For the blackberries, how to proceed :

18 nice hulled, quickly washed and dried blackberries
50 grams (1.5 oz) caster sugar

Pour the sugar (no water added) into a thick pan on the hob and heat it until getting a brown caramel, then take the pan out of the hob and coat the berries with the caramel and put them onto a dish, using a small wood stick. You will put the blackberries on the crèmes brûlées when ready to be served