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      Salmon fillets (150 g) : 6 pieces Flat parsley : 1/4 bunch Honey : 1 tbsp Parmesan cheese : 30 g Soya sauce : 2 tbsp Butter : 30 g Balsamic vinegar : 2 tbsp White wine : 100 ml Round rice : 200 g Chicken stock : 1 cube Water : 600 ml Onion : 1/2 piece White mushrooms : 100 g Espelette chilli : a few pinches Oyster mushrooms : 100 g Fleur de sel (French sea salt) : a few pinches Lentins (wild mushroom) : 100 g Olive oil : 50 ml Shallot : 1 piece



      Peel the onion and chop it. In a pot, sweat the onion in a dash of olive oil. Add the rice and sauté the rice until it has become translucent (“nacrer” in French). Add the white wine and reduce. Add the chicken cube and mix. Gradually add the water until the rice is cooked. Approx. 12 to 15 minutes.

      Season the salmon flesh with Fleur de sel and Espelette chilli. In a non-stick pan, pour two tablespoons of olive oil, quickly fry the salmons on the side of their skin and increase the heat progressively when half cooked, then turn them over, sprinkle with soy sauce, vinegar and honey. Using a paintbrush, gloss over the salmon skin.

      In a saucepan, add a dash of olive oil and stir-fry the mushrooms, then the shallot and finally the flat parsley and season to taste. Transfer the mushrooms into the rice and turn off the heat. Incorporate the butter to bind the risotto and finish with the grated parmesan cheese. Check the seasoning and serve with the salmon.


      Tip from the Chef

      You can replace the salmon fillets by any other type of fish fillet with skin.

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      Or even just come to watch our chef teaching how to make fabulous sushi rolls..

      Have a nice evening.


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      We are very happy to welcome our new marketing intern Becky.

      During the next six months she will be your new "blogmaster"..

      By the way HAPPY NEW YEAR to all of you !

      Sophie & the whole team of L'atelier des Chefs

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      Our wonderful Capucine came back to France on Sunday after 6 months with us

      We will miss her a lot, especially after all she has done for L'atelier des Chefs and the blog.

      So THANKS CAPUCINE again & again..

      The whole team of L'atelier des Chefs

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      L'atelier des Chefs is open from 9:30 am to 7:00 pm on Sunday the 21st of December to enable you to do your Christmas shopping.

      You do not have any idea? Why not offering cookery classes or clever kitchenware ?


      We will be pleased to welcome you, to show you around and to give you our advice!

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      A quick and tasty sauce to add to your festive menus. The perfect caramel sauce for so many desserts: chestnut Mille Feuille, Pineapple Crumble, Macaroons, Chocolate Soufflé with a pear stuffing, Confit Apples...


      It’s simple

      Serve: 6


      200g caster sugar 40g salted butter 100ml double cream


      Sprinkle the sugar into hot pan and let it caramelise, taking care not to stir it. Instead, tip the pan from side to side a little, to make sure that all of the sugar melts, and it starts to have a lovely russet colour. Melt the butter on a low heat in a separate pan. Once melted, add the double cream and then mix into the sugar.

      A Tip from the Chef…

      Feel free to add some spices to the mix if you fancy a bit of kick, or some seasonal flavours!

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      'Diamond is a girl's best friend...'

      Our revolutionary range of Kyocera knives and graters are - quite literally - cutting-edge.

      Shunning conventional steel for the diamond-like technical material Zirconia, they are a smoother, cleaner and stay sharper for considerably longer.

      Their smooth surface makes for effortless slicing, as well as being neutral to taste. Fruit and veg will quiver with fear when you bring one home... so don't forget that in our boutique you can come and 'Try Before You Buy'.

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      With the weather this cold I thought we’d warm you up with our hearty cream of asparagus soup:

      Serves: 6

      • 18 shoots of green asparagus
      • 100 ml of double cream
      • 2 onions
      • 1 garlic clove
      • 50g of butter
      • 2 tbs olive oil
      • A generous pinch of Salt



      Peel and thinly slice the onions. Chop the asparagus tips into slices 1cm thick, keeping the heads to one side.

      Heat 1 tbs of the olive oil in a pan, sweat the onions and garlic, then add some salt and the asparagus cubes. Season and add some water until all of the ingredients are covered. Leave on a rolling boil for 6 minutes.

      Chop the asparagus heads into strips and let them marinate in 1 tbs of olive oil and some salt and pepper. Drain the cooked asparagus tips and the onions. Put them in a blender. Add a part of the water stock and mix with the butter and the double cream.


      Pour the soup into your favourite bowls and decorate with the marinated asparagus. Enjoy!

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      I love macaroons !!!

      Actually, people think it is really difficult to cook macaroons but if you have all the good tools I can promise you that you will do a good job and impress your friends by offering them macaroons with their tea!

      Sophie created a macaroon kit at L’atelier des Chefs to enable you to cook again at home the macaroons you will learn to cook during our “All About...macaroons” class.

      You will need:

      • Piping bags
      • Exopat ( silicone tray)
      • Baking Tray
      • Chinese....

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      We are at the end of November and Christmas will arrive sooner that we can imagine! You will perhaps guest your relatives and cook during the whole week to be sure everything will be perfect.

      Train now by cooking a typical Christmas starter: Terrine of Foie gras


      Ingredients for 6 people:

      • 500g of Foie gras
      • 7 g of fine salt
      • 1 g of Grounded pepper
      • 1g of 5 spices powder
      • 3 cl of port


      1- Preheat the oven at 160 degrees Celcius.

      2-Take the foie gras out of the fridge 1 hour before working it. Soak it for one hour into a mix of water and milk .

      3-Take the foie gras and tear it apart, take the vains out there and season it with the salt, the pepper, the 5 spices powder and the port. Press down the foie gras in a terrine mould and cook it au bain marie for 20 minutes at 160 degrees Celcius.

      4- Once cooked take the terrine out and take the grease of, then place a weight on it and leave it with the weight on it in the fridge for 24 hours, before serving.

      The Chef's advise:

      You can use Armagnac or Cognac instead of Port

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