All in the kitchen from January 2, 2025: list of ingredients for tonight's recipes (+ guest)

Tous en cuisine from January 2, 2025 the list of ingredients and the guest of the day – This Thursday evening on M6, Cyril Lignac's culinary show “Tous en cuisine” is back for a special “Party Menus”. Today, Cyril will cook with Jérôme Anthony and their guest of the day: Noëmie Honiat.

A show to follow from 6:35 p.m. on M6 but also in replay on M6+

Cyril Lignac offers you a collection of Christmas recipes that are both delicious and easy to make in just 50 minutes. On the menu: revisited Mont-Blanc-style tiramisu, foie gras pot-au-feu, confit salmon or even hazelnut soufflé. These tasty dishes will no longer have any secrets for you! During this time, Jérôme Anthony will travel around France aboard his mobile kitchen, a converted van that he will install in the heart of cities to recreate Cyril's recipes in a friendly and festive atmosphere alongside the inhabitants.

All in the kitchen from January 2, 2025: Cyril Lignac's two recipes this evening

DISH: small peppers stuffed with cod brandade

For the cod brandade:
3 potatoes, peeled, washed (cooked in boiling water for 12 minutes then pureed)
2 garlic cloves, peeled and degermed
10 cl of crème fraîche
10 cl of whole milk
The zest of two lemons
The zest of an orange
2 tbsp. tablespoon of chopped fresh parsley + a little for decoration
1 tbsp. tablespoon of chopped chives + a little for decoration
1 sprig of fresh thyme

For the tomato-paprika sauce:
20 cl of tomato coulis
1 tbsp. tbsp balsamic vinegar
1 tbsp. tablespoon of honey
1 tbsp. teaspoon smoked paprika
8 small red peppers (mini peppers)
Olive oil
Salt and pepper and from the mill

DESSERT: Fondant cake with almonds and black cherries

150 g of white almond powder
100g flour
1 tbsp. teaspoon of baking powder
2 tbsp. teaspoon of Espelette pepper
1 pinch of salt
4 eggs
150 g de sucre
100 g melted butter + a little for the mold
The zest of a lemon
100 g black cherry jam
50 g roasted flaked almonds