Cyril Lignac is preparing to hang up his apron. The chef is in charge All in the kitchen, party menus for a final week on M6 before the program is replaced by season 12 of The best bakery in France. So you have a few days left to follow the jury's recipes. Best Pastry Chef and his sidekick Jérôme Anthony on the roads of France. And for that, you might as well have all the necessary ingredients in advance! Discover without further delay the shopping list to obtain and the recipes that will be made in the show from Monday December 30, 2024 to Saturday January 4, 2025.
All in the kitchen with Cyril Lignac on M6: the ingredients for the recipes Monday December 30, 2024
Starter: Parsnip soup, soy sauce with sweet spices
– 800 g parsnips, peeled and cut into pieces
– ½ l of whole milk
– ½ l of vegetable broth
– 50 g of butter
– 25 cl of liquid cream 33% fat
– 50 g of soy sprouts
– 1 tbsp. tablespoons of blond sesame seeds (or white sesame)
– 1 tbsp. teaspoon of red tandoori powder (Indian spices)
– ¼ bunch of chervil
– Olive oil
– Coarse salt
– Fine salt and freshly ground pepper
The dish: Raclette cheese pizzette, mushrooms and minute egg
For the pizzette dough:
– 220 g of flour
– 245 g of coconut milk yogurt (or Greek yogurt)
– Fine salt
For the garnish:
– 150 g of raclette cheese without the rind
– 200 g of mascarpone
– 200 g of button mushrooms
– 150 g of oyster mushrooms
– 1 egg
– 1 morceau de parmesan de 50 g
– Olive oil
Everyone in the kitchen, party menus with Cyril Lignac : the recipes from Tuesday December 31, 2024
The dish: Poultry with supreme sauce
– Fillets from a nice poultry weighing 1.2 to 1.6 kg
– 2 liters of chicken stock
– 2 carrots, peeled, washed and cut into 5 cm pieces
– 2 turnips, peeled, washed and cut into quarters
– 3 leeks, washed and cut into 5 cm pieces
– 1 sprig of thyme
– 1 bay leaf
– 50 g of softened semi-salted butter
– 25 g chopped black truffle
– 150 g of raw heavy cream
– 2 eggs
– Fine salt and freshly ground pepper
Dessert: Floating island with pink pralines and caramel
For the caramel:
– 100 g de sucre
– 12 cl of cream
– 35 g of butter
– 1 pinch of fleur de sel
For the custard:
– 11 cl of whole milk
– 11 cl of whole liquid cream
– 2 vanilla pods
– 20 g of powdered sugar
– 3 eggs
For the praline snow whites:
– 5 eggs
– 50 g caster sugar
– 15 g of crushed pink pralines
Everyone in the kitchen, party menus with Cyril Lignac : the recipes of Wednesday January 1, 2025
The dish: puff pastry roll with salmon and spinach
– 1 piece of salmon weighing 800 g
– 100 g of softened butter
– 1 bunch of chives
– 6 large spinach leaves
– A few ice cubes
– 1 puff pastry (roll)
– 1 egg + 1 egg yolk mixed
For the spinach pancake:
– 250 g of spinach leaves without tails, cooked in boiling water then cooled
– 1 tbsp. cornstarch
– 2 eggs
– 12 cl of liquid cream
200 g de condiments :
– 1 tbsp. tablespoon of capers
– 1 small red pepper, peeled and cut into small cubes
– 1 shallot, peeled and chopped
– ½ bunch of leafy and chopped curly parsley
– The juice of a lemon
– 1 tbsp. tbsp wine vinegar
– 2 tbsp. tablespoon of olive oil
Dessert: frosted fruit
– 5 bananas (to prepare in advance)
For the banana, chocolate and sesame ice cream:
– 1 tbsp. tbsp tahini
– 2 tbsp. tablespoon of liquid honey
– 2 tbsp. tablespoons of dark chocolate shavings
– 1 pinch of fleur de sel
For the passion fruit, mango and chocolate sorbet:
– 4 passion fruits cut in 2
– 25 cl of mango sorbet
– 50 g of milk chocolate shavings
Everyone in the kitchen : the ingredients for Thursday January 2, 2025
The dish: small peppers stuffed with cod brandade
For the cod brandade:
– 3 peeled, washed potatoes (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 pepper type)
– Olive oil
– Salt and pepper and from the mill
Dessert: Fondant cake with almonds and black cherries
– 150 g of white almond powder
– 100 g flour – 1 tbsp. teaspoon of baking powder
– 2 tbsp. teaspoon of Espelette pepper
– 1 pinch of salt
– 4 eggs
– 150g de sucre
– 100 g of melted butter + a little for the mold
– The zest of a lemon
– 100 g of black cherry jam
– 50 g roasted flaked almonds
Everyone in the kitchen with Cyril Lignac: recipes for Friday January 3, 2025
The starter: Sausage in brioche with pistachio nuts
For the brioche dough to make in advance:
– 280 g of flour
– 30 g of powdered sugar
– 6 g of fine salt
– 12 g of fresh yeast
– 3 eggs
– 225 g of butter at room temperature
Mix the flour, sugar, salt and fresh yeast with the beaten eggs and butter, knead to obtain a homogeneous dough
To cook the sausage in advance:
– 1 tbsp. tablespoon of coarse cooking salt
– 1 sprig of thyme
– 1 bay leaf
– 1 Morteau sausage
Cook the sausage in a pan of boiling water with salt, thyme and bay leaf for 25 minutes. Store the broth well to make the red wine sauce
– 1 Morteau sausage cooked in boiling water with coarse salt, thyme and bay leaf for 25 min
– 1 brioche dough
– 50 g crushed pistachios
– 25 g of butter
– 1 egg + 1 egg yolk + 1 tbsp. tablespoon of water
For the red wine sauce:
– 2 shallots, peeled and finely chopped
– 2 tbsp. tablespoon of flour
– 37 cl of Jura red wine
– ½ l of sausage cooking broth
– 2 tbsp. tablespoon of crème fraîche
– Fine salt and freshly ground pepper
Dessert: Crêpes suzette
For the pancake batter:
– 300 g of flour
– 3 tbsp. tablespoon of powdered sugar
– 3 eggs
– 2 tbsp. tablespoon of oil
– 70 cl of whole milk
– 5 cl of orange blossom
– 1 orange zest
For the Suzette butter:
– 100 g of softened butter
– 1 orange juice + 1 lemon juice
– 1 orange zest
– 15 g of icing sugar
– 5 cl of Grand Marnier
– 1 orange, peeled and cut into thin slices
– Some candied orange zest
– 4 scoops of passion fruit sorbet
– 125 g of fresh mango
– Neutral oil
All in the kitchen, party menu : recipes for Saturday January 4, 2025
The dish: Loué poultry supremes, mustard cream
– 4 Loué chicken supremes
– 2 tbsp. tablespoon of olive oil
– 40 g of butter
– 1 finely chopped shallot
– 200 g of wild mushrooms (chanterelles, porcini mushrooms or a mixture)
– 1 tbsp. tablespoon chopped fresh parsley
– Fine salt and freshly ground pepper
For the mustard cream:
– 1 clove of garlic, finely chopped
– 10 cl of dry white wine
– 20 cl of thick crème fraîche
– 2 tbsp. tablespoon of whole-grain mustard
Dessert: Verrine of caramelized apples and Breton shortbread
3 apples, peeled, diced and caramelized (in a pan, caramelize the apples over medium heat with 30 g of butter and 50 g of sugar, add 1 teaspoon of cinnamon powder at the end of cooking)
For the Breton shortbread:
– 120 g of semi-salted butter at room temperature
– 100 g de sucre
– 3 egg yolks
– 170 g of flour
– 6 g of baking powder
For the tonka bean mousse:
– 250 g of whipped cream (firmly whip 20 cl of 33% fat liquid cream with 20 g of icing sugar)
– 1⁄2 fever tonka
