Madame Figaro's new Cuisine Special Edition is a compendium of indulgence! Nothing could be more normal as the holidays approach. With 100 recipes for every moment, from everyday meals to New Year's Eve, snacks, improvised dinners with friends... This special issue gets us excited. Review of details to whet your appetite.
To discover
- All the recipe ideas from the editors: download the Le Figaro Cuisine app
Thierry Marx in your kitchen
Our special guest, chef Thierry Marx, shares his traditional recipes, but they are obviously revisited with great modernity. Scallops, Bresse chicken, lobster, citrus fruits, chestnuts... He plays with the season's star ingredients and classics to give unexpected interpretations. With him, we embark on the creation of high-quality plates, as beautiful as they are good, ideal on New Year's Eve tables.
A maximum of sweets
Chocolate is also in the spotlight, a must at the end of the year. Soft cakes, crunchy cookies, comforting drinks, delicacies to share... With Madame Figaro's Cuisine Special Issue, we're full of ideas for putting chocolate in all sauces. Looking for even more sweets? Let's get into frosted fruit! They are making a comeback but in breathtaking versions like works of art. A bit of guilt? We are inspired by the author-influencers who have made sweetness reduced in sugar, their specialty.
Cheese or dessert?
You don't have to choose. We want both! In Madame Figaro's Cuisine Special Issue, you will find recipes to get cheeses out of their platter. With Emilie Franzo, from @plus_une_miette, whether they are French, Swiss, Italian... All cheeses are cooked in a pan (or on the grill, in the oven, etc.) to be transformed into arancinis, crème brûlée, gratin, velouté, cheesecake... We're melting, obviously.
Let's keep the potato
It couldn't be easier! All you have to do is cook potatoes. We can't get enough of it. And no matter how much we think we know them by heart, they still amaze us. The proof is in Marie-Laure Fréchet who writes a veritable encyclopaedia on the subject and offers us some of her recipes that give you the fries: rösti, bread, Breton cake... With her, the potato blows us away.
Going on a campaign trip
Madame Figaro's Cuisine Special Edition is also an opportunity to go green. We follow Monique Duveau in the Perche. This stylist for the interior design press, cultivates a delicious art of living in her house and devotes most of her time to concocting sharing dishes for her friends. Quince paste, osso bucco, flan... Her recipes are simple, generous, perfect for large tables. Generosity is also required in Hauts-de-France, this year, European Region of Gastronomy. You only have to meet the new generation of chefs who have decided to defend the products of the North to be convinced. Led by Florent Ladeyn – who welcomed us to his Auberge du Vert Mont (1) – these young talents sublimate the terroir while injecting a good dose of creativity. We let ourselves be inspired by their journeys and their recipes.
In practice
Secrets to cooking quickly and well original dishes with its small food processors, the vegetable notebook with a multitude of express and exquisite recipes to accommodate seasonal fruits, vegetables and legumes, trends, news, addresses, an exchange with Anne-Sophie Pic, the most starred chef in the world around her new book Impregnation (2)... There's no doubt about it, we're going to devour Madame Figaro's Cuisine Special Issue.
(1) Auberge Du Vert Mont, 1318 Rue du Mont Noir, 59299 Boeschepe.
Special Edition Madame Figaro Cuisine n°14, €8, available in newsstands and onLe Figaro Store.