the list of ingredients for recipes for the week of December 2 to 6, 2024

All in the kitchen, party menuhere we go! Starting this Monday, December 2, 2024, Cyril Lignac puts on his apron again, for a new season of his flagship show placed under the sign of gluttony and conviviality. This year again, the French favorite chef invites us to (re)discover the great classics of Christmas and New Year's Eve. As always, each creation by Cyril Lignac is intended to be easy to make with family or friends, and this, in less than 50 minutes flat. On the menu of this new vintage of Everyone in the kitchen ? Quail crepinettes and foie gras, candied salmon, saffron cream bouride, revisited Mont-Blanc style tiramisu or even orange cake like a cloud.

Little new thing this year: Cyril Lignac's sidekick, Jérôme Anthony, will travel across France aboard a van transformed into a mobile kitchen, in order to concoct the chef's recipe accompanied by the region's inhabitants. On your aprons!

Also discover: Pumpkin soup: Cyril Lignac's tips for enhancing the essential autumn dish

Here is the list of ingredients and the menu for the week of December 2 to 6, 2024, selected by Cyril Lignac for All in the kitchen, Holiday menus (M6) :

Everyone in the kitchen, 2024 holiday menu, the list of ingredients for Monday December 2, 2024:

The dish: minute sweet potato gnocchi and blue cheese sauce

©Cyril Lignac Group/M6

For the gnocchi:

• 200 g cooked sweet potatoes, peeled and cut into cubes
• 200 g of cooked carrots, peeled and cut into slices (cook them in a sheet of aluminum foil with a knob of butter, 15 cl of water and 1 bay leaf for 45 minutes in the oven at 180°C)
• 360 g flour

For the blue cheese sauce:

• 1 shallot, peeled and finely chopped
• 1 clove of garlic, peeled and chopped
• 12 cl of liquid cream
• 125 g of blue cheese (Bleu d’Auvergne, Fourme d’Ambert or Roquefort)
• 1 cinnamon stick (or 1 star anise or 1 bay leaf)
• 1 peeled and chopped shallot (or 1 red onion)
• 1 clove of garlic, peeled and degermed
• 25 g crushed walnuts
• 1 tbsp. tablespoon chopped herbs (parsley, chives, chervil, tarragon)
• Olive oil
• Salt and freshly ground pepper

Dessert: Mont-Blanc style tiramisu

©Cyril Lignac Group/M6

• 3 eggs
• 50 g vanilla powdered sugar
• 360 g mascarpone cream
• 100 g crushed candied chestnuts
• 50 g of powdered sugar
• 12 spoon biscuits
• 4 cold espressos
• 100 g of chestnut cream
• Some crushed Speculoos biscuits
• Cocoa powder

Everyone in the kitchen, 2024 holiday menu, the list of ingredients for Tuesday December 3, 2024:

The dish: langoustine pasta with tomato

• 12 fresh or frozen langoustines
• Thyme and bay leaf
• 12 cl of olive oil
• 1 tbsp. tablespoon of tomato paste
• 25 cl of white wine
• 40g butter
• 400 g penne pasta
• 1 yellow pepper, peeled, seeded and cut into thin strips
• 1 red pepper, peeled, seeded and cut into thin strips
• 100g crab meat
• 10 basil leaves

Dessert: a delicious Liège chocolate cut

For the hazelnut-coconut crunch:

• 100 g of hazelnut (or almond) praline or 150 g of chocolate praline
• 50 g of white chocolate
• 25 g of crushed lace crepes
• 25 g roasted grated coconut
• 25 g kadaïf noodles, cut into pieces and roasted (or corn flakes)

For the vanilla whipped cream:

• 25 cl of full-fat liquid cream with 33% fat
• 1 vanilla pod
• 15 g of icing sugar

For the chocolate sauce:

• 9 cl of whole milk
• 10 cl of whole liquid cream
• 120g dark chocolate
• 30 g of powdered sugar
• 4 scoops of chocolate ice cream
• 25 g crushed caramel candies (or caramel chips)
• 20g cocoa powder

All in the kitchen, 2024 holiday menuthe list of ingredients for Wednesday December 4, 2024:

The dish: breaded chicken piccata and winter garden tart

For the winter garden tart:

• 1 shortcrust pastry (roll)
• 100 g of fresh goat's cheese
• 2 tbsp. tablespoon of liquid honey
• 1 bunch of carrots, peeled and cut into long sticks
• 1 parsnip peeled and cut into long sticks
• 1 rutabaga peeled and cut into long sticks
• 2 tbsp. tablespoon of cider vinegar
• 2 garlic cloves, peeled and degermed
• A few sprigs of thyme

For the piccata:

• 8 chicken cutlets of 60 g each
• 4 eggs
• 120 g grated parmesan
• 4 tbsp. tablespoon of flour on a plate
• 30 g of semi-salted butter
• 500 g tomato sauce
• 2 tbsp. tablespoons of vinegared capers rinsed in water
• 1 tbsp. tablespoon chopped parsley
• Olive oil
• Fine salt and freshly ground pepper

Dessert: cheesecake in a banana/kiwi verrine

• 225 g of fresh cheese (such as Philadelphia, St Môret or Carré Frais)
• 50 g of mascarpone
• 15 cl of coconut milk (cooking cream)
• 1 vanilla pod
• 1 yellow lemon
• 1 tbsp. tbsp powdered sugar
• 150 g of whole liquid cream, whipped as firm as whipped cream
• 1 banana peeled and cut into small cubes
• 2 green or yellow kiwis, peeled and cut into small cubes

For the crunchy granola base:

• 50 g of white chocolate
• 50 g of plain granola mixed into powder
• 25 g grated and roasted coconut
• 50 g hazelnut or almond praline

All in the kitchen, 2024 holiday menuthe list of ingredients for Thursday December 5, 2024:

Starter: endive salad, honey, walnuts and goat cheese

• 4 white endives
• 4 red endives
• 100 g goat cheese
• 50 g of Greek yogurt
• 25 g crushed and roasted walnut kernels
• 1 peeled orange
• 1 peeled clementine
• 1 peeled pear
• Fleur de sel and freshly ground pepper
• Olive oil

For the honey walnut vinaigrette:

• 3 tbsp. tablespoon of walnut oil
• 1 tbsp. tablespoon of liquid honey
• 1 tbsp. tablespoon of cider vinegar

The dish: mussels in Thai broth

For the Thai broth:

• 6 button mushrooms, washed
• 2 peeled shallots
• 1 piece of peeled ginger (or galangal)
• 2 sticks of lemongrass
• 2 red Thai chili peppers (or 1 bird's eye chili) cut in half and seeded
• 1 clove of garlic
• ½ bunch of Thai basil
• ½ bunch of coriander
• 1 combava lemon (or green lemon cut into 4)
• 1 l of chicken stock
• 1 liter of coconut milk
• 1 tbsp. tbsp red curry paste
• 1 yellow lemon
• 1 tbsp. tablespoon of nuoc nam sauce
• 2 tbsp. tbsp powdered sugar
• Olive oil

For the mussels:

• 1.5 kg of trimmed and washed mussels
• 1 peeled shallot
• 1 sprig of thyme
• 1 bay leaf
• 10 cl of white wine

All in the kitchen, 2024 holiday menuthe list of ingredients for Friday December 6, 2024:

The dish: salmon blanquette with vegetables, chicken sauce

• 4 Norwegian salmon steaks
• 3 peeled onions
• 25g butter
• 3 carrots, peeled and cut into slices
• 2 turnips, peeled and cut into quarters
• 4 potatoes, peeled, washed and cut into cubes
• 50 cl of vegetable broth
• 1 yellow lemon
• 1 bunch of chives
• ¼ bunch of dill
• 1 pinch of crushed pink berries
• Olive oil

For the chicken sauce:

• 20 cl of whole liquid cream
• 1 pinch of turmeric powder
• 1 egg yolk
• 1 yellow lemon

Dessert: pear clafoutis

• 3 pears in syrup (300 g)
• 2 eggs
• 90 g of powdered sugar
• 15 cl of whole liquid cream
• 100g flour
• ½ tonka bean (or 1 cinnamon stick)
• 1 pinch of fine salt
• 1 tbsp. tablespoon of butter

For the almond mascarpone cream:

• 115 g of mascarpone
• 1 tbsp. tablespoon of orgeat syrup
• ½ vanilla pod
• 70g powdered sugar
• 265 g of whole liquid cream

All in the kitchen, party menuswith Cyril Lignac and Jérôme Anthony, every evening from Monday to Friday, at 6:35 p.m. on M6.