Flan de courgettes au fromage de chèvre et à la menthe Sauté two large sliced courgettes in a skillet with olive oil, a garlic clove, season with salt and pepper. Let them sweat until all water has evaporated. In a large bowl, beat four eggs with 200 ml light liquid cream, add the cooled courgettes, a crumbled Pélardon (fresh goat cheese), chopped fresh mint leaves, salt and pepper. Pour this mixture into a buttered gratin dish and bake in a gas 5 heated oven for 40 mn. You can grate a little of very dry cheese goat on top, before baking. Eat cool or warm, depending on the season and according to your taste.
Foie Gras frais de canard aux Figues Sprinkle salt and pepper on a few nice slices of foie gras. Wash and open the figs, sauté them at low heat in a buttered skillet for 30 mn. Just before serving, grill the slices of foie gras 2 mn in a pan. Lay out in a plate, add the figs, serve immediately, with chestnut bread. 😉
Pélardons frais à l'huile d'olive et aux herbes. Lay out some very fresh Pélardons (Cévennes goat cheese) in a pot and cover with olive oil. Sprinkle with Fleur de sel and freshly ground pepper. Add some chopped chives, thyme, rosemary, bay leaves. Close the pot and store it in a cool place for at least a few hours, or at best, a few days. If you can.
Fondant à la Chataîgne Stir 4 eggs with a glass of powdered sugar, add 500gr of Mascarpone and 1 teaspoon of whiskey, then add 500 gr of chestnut cream, and 2 teaspoons of flour. Whisk the whole preparation until it becomes smooth. Heat the oven on gas 5. Bake 40 mn in a water-bath for a more homogenous cooking.