Traditional French cuisine of Lyonnaise for Mardi Gras , Bugnes

The Bugnes are delicious, easy and quick to make !

To prepare fluffy dunes, here is the recipe:

Number of people 8

Preparation time 20 minutes

Cooking time 15 minutes

Degree of difficulty Very easy

Cheap Cost


500 g sifted flour

200 g of soft butter

6 eggs

1/2 teaspoon baking powder

the zest of an untreated lemon or two teaspoons of lemon juice

1 generous soup picking rum

75 g caster sugar

1 pinch of fine salt

frying oil

icing sugar

Proceed in this way

Remove the butter from the cold 1 hour before to soften.

In a large salad bowl, mix flour, powdered sugar, salt and yeast.

Make a well, and split the butter

Put it in the well and gradually slide the flour on while mixing.

Make a hollow, break it, one by one, the eggs and mix each time

Add the rum at the end.

Grate the zest of the washed and dried lemon (or two teaspoons of lemon juice), mix again.

Collect a ball in the bowl, cover with a cloth and leave 3 hours in a cool corner but not in the fridge.

Then divide the dough into 8 pieces that you put on a lightly floured board. Spread each dough in rectangle or square.

Cut with a wheel the shapes you want: rectangles, triangles, squares, diamonds, ribbons, everything except circles.

Cover the cut-outs with a large clean cloth until frying.

Heat a good amount of oil, pastries must cook without interference.

When they are golden blond on all sides, remove them without waiting on paper towels.

Sprinkle generously with icing sugar and serve immediately before they cool.

Have a good meal !!

Marie-Chantal de Verneuil for DayNewsWorld


Grande traditionnel de la cuisine lyonnaise pour Mardi Gras, les Bugnes

Les Bugnes sont délicieuses, faciles et rapides à réaliser !!

Pour préparez des bugnes moelleuses à souhait voici la recette

Nombre de personnes8

Temps de préparation20 minutes

Temps de cuisson15 minutes

Degré de difficultéTrès facile

Coût Bon marché


500 g de farine tamisée

200 g de beurre mou

6 œufs

1/2 sachet de levure chimique

le zeste d'un citron non traité ou deux cuillere à café de jus de citron

1 cuilliere à soupe généreuse de rhum

75 g de sucre en poudre

1 pincée de sel fin

huile de friture

sucre glace


Sortez le beurre du froid 1 h avant pour qu'il se ramollisse.

Dans une grande saladier, mélangez farine, sucre en poudre, sel et levure.

Faites un puits,et fractionnez le beurre

Déposez-le dans le puits et, peu à peu, faites glisser la farine dessus tout en malaxant.

Refaites un creux, cassez-y, un par un, les œufs et mélangez à chaque fois

Ajouté le rhum à la fin.

Râpez dessus le zeste du citron lavé et séché (ou deux cuillère à café de jus de citron) , mélangez encore.

Ramassez en boule dans la jatte, couvrez d'un linge et laissez 3 h dans un coin frais mais pas au réfrigérateur.

Partagez ensuite la pâte en 8 morceaux que vous posez sur une planche légèrement farinée. Étalez chaque pâton en rectangle ou en carré.

Taillez avec une roulette les formes que vous voulez : rectangles, triangles, carrés, losanges, rubans, tout sauf des cercles.

Couvrez les découpes d'un grand linge propre jusqu'au moment de les frire.

Chauffez une bonne quantité d'huile, les pâtisseries doivent cuire sans se gêner.

Lorsqu'elles sont d'un blond doré sur toutes leurs faces, retirez-les sans attendre sur du papier absorbant.

Poudrez généreusement de sucre glace et servez-les aussitôt avant qu'elles ne refroidissent.

Bonne Appétit


From our origins… A knife blade heated over a wood fire, a cheese wheel that we “scrape” over the plate… From the Middle Ages, shepherds feasted on what we still called "Roast cheese", with potatoes cooked in the ashes. The name raclette appeared in the 19th century. Since then, the specialty has gone around the world. It is even found in New York, in the East Village, where a restaurant serves it on the spot or to take away, garnished with a potato and grilled vegetables.

Know that there is not one but raclette cheeses, according to the geographical origin (Switzerland, Savoy, Franche-Comté…) and the taste variation (smoke, pepper, mustard, white wine, herbs ...). So vary the pleasures and close the shutters if a purist goes there: Mozzarella, reblochon, sheep, camembert, Auvergne blue, emmental, morbier ... They are to melt, too!

Which potato to choose for the raclette ?

The star of the raclette is the potato. Traditionally cooked in water, its flesh must be firm to hold well when cooked.

“Steamed, browned” potatoes, such as Amandine, Annabelle, Cheyenne, Gourmandine, Charlotte, Chérie, Juliette, Ratte or Pompadour, will be your distinguished guests.

Count about 200 g of cheese per person (the equivalent of 7 slices) and 3 or 4 potatoes depending on their size. Without forgetting the pork-butchery - if you are not Swiss -, the pickles, the white wine of Savoy or Fendant of Valais Switzerland which remain essential. .

The recipe for 4 people:

800 g raclette cheese

12 medium-sized potatoes

4 slices of ham

4 slices of raw ham

12 pickles

4 slices of Grisons meat

Cut strips of cheese about 5 mm thick and 5 cm wide. Place them in the serving dish. Put all the charcuterie in another dish. Put the pickles in a small ramekin.

Wash the potatoes and cook them in steam or boiling water. It only remains to sit at the table, to melt your cheese via the raclette machine and to pour or not on the potatoes. Serve with charcuterie and pickles.

What about vegetables ?

Raw or cooked, they bring colors and flavors to the raclette. Remember to offer them in good proportions. They will allow your guests to alternate between luscious dishes (cheese, cold meats, etc.) and lighter, and enrich the taste palette of the meal. Suggest in cups, slices, sticks or strips, onion, carrot, leek, fennel, mushroom, broccoli

Think of the green salad that goes so well with cheese. Sprinkle it with aromatic herbs (basil, coriander, parsley, chives ...) to bring a fresh and invigorating note to the meal.

Turn on your raclette machine 3 minutes before going to the table.

Gather all the ingredients at the table and let your guests do it !

Marie-Chantal de Verneuil for DayNewsWorld


Under the shock. The Auberge de Collonges-au-Mont-d'Or (Rhône), founded by Paul Bocuse, who died two years ago, has held three Michelin stars since 1965 without interruption.

It has lost its third star, and will only have two more as of the publication of the Michelin Guide on January 27.

"L'Auberge du Pont de Collonges", located near Lyon, on the banks of the Saône, has held three stars continuously since 1965.

After the demotions of Marc Veyrat, Marc Haeberlin and Pascal Barbot last year, it is now the turn of the restaurant "L'Auberge du Pont de Collonges", founded by Paul Bocuse, who died two years ago, to be downgraded by the Michelin guide.

Modernization efforts, "tradition in motion" as defined by the management teams of this institution, will therefore not have been enough.

"The chefs worked and reworked the dishes, they refined them for more than a year, making them evolve while retaining their DNA, their original taste", explained to Le Progrès Vincent Le Roux, general manager, a few days ago .

For example, the presentation of the whole lobster is more contemporary, the lighter dumpling accompanied by a champagne sauce.

Major renovations are also nearing completion and the restaurant must reopen after three weeks of closure, on January 24, three days before the official release of the new Michelin Guide.

With the loss of this star, "it is the whole Bocuse d'Or family who expresses their sadness and their renewed respect for the work of Mr. Paul", reacted Olivier Ginon, president of the GL events group who recalls "the contribution of Paul Bocuse to world cuisine, its cultural and heritage imprint ”.

“It is an institution, it is a French heritage, it is France. We shot an arrow in France, "said chef Marc Veyrat.

Marie-Chantal de Verneuil for DayNewsWorld


My grandmother made me a delicious sauerkraut. So I will share his recipe with you.

You need two good hours.

Here is the list of races for four guests.

1 kilo of sauerkraut

1 onion piqued with 2 cloves

1 spoon of lard

10 grains of juniper

1 bay leaf

350 grams of smoked bacon

350 grams of pallet

4 sausages from Strasbourg

350 grams of potatoes

25 cl white wine

Start by rinsing the sauerkraut put half in a low heat oven

Put the smoked bacon, the palette, cover with sauerkraut, lard, garlic, juniper, bay leaf and onion.

Add the white wine and let simmer for an hour.

Put the potatoes to cook an hour previously peeled.

To finish add the sausages and cook for ten minutes. Serve hot in a silver dish with lid to keep warm on your table.

Plan cool lager beer to accompany him. Plan a country table and give the theme to your guests to prevent them from landing in Chanel suit. Allow the men exceptionally the wearing of jeans with shirt without tie.

It is a meal that goes very well after a hunt.

Marie-Chantal de Verneuil for DayNewsWorld


The fashion is at snacking, my friend told me! So be it!

For four people you will make a grilled cheese sandwich, a toast lawyer at the Cyril Lignac, and then croissants with camembert.

-a packet of bread toast


-a packet of cheddar slices

-two lawyers



-Espelette pepper

-four croissants

-a Camembert

For the grilled cheese sandwich

Heat a frying pan and add a knob of butter, add four slices of toast, put on each slice of cheddar and cover with toast. Grill two minutes on each side and serve hot. Put the toasts in a nice silver dish and live at the table.

For the avocado toast

Toast four loaves of bread and place them in four small plates. Remove the avocado skin and cut in half, removing the stones. Take half of each avocado, cut into strips and crush each toast. Season with salt and pepper and sprinkle with Espelette pepper.

For camembert croissants

Cut croissants in half lengthwise. Heat your thermostat oven seven then put on grill position. Cut thin strips of camembert and stuff the crescents with bake on a plate protected by a sheet of aluminum foil. Put them in the oven for two minutes and they are ready to put on a nice porcelain dish and at the table.

You can accompany your snacking with either squeezed orange juice, a good tea or an excellent champagne.

Marie-Chantal de  Verneuil for DayNewsWorld


This is the season of persimmon, this beautiful fruit from China, present in Europe for centuries. So let's go to the market for dessert with sweet kaki salad

For 4 people, you will need

2 soft mushrooms

2 tablespoons pomegranate molasses (in oriental grocery stores)

4 tablespoons fresh pomegranate seeds

400 g Greek yogurt or cottage cheese

15 fresh mint leaves

The juice of a small lemon

Dip the mint leaves in the lemon juice and gently massage them with your fingers. You will have the impression that there is too much lemon, and that's very good: you must precisely over-season the mint, so that it gives pep.

Let macerate for five minutes, then prepare the rest: cut the persimmons in half and empty them with a spoon, as you would do for a lawyer. Keep the pulp aside.

Prepare each bowl with two tablespoons of yoghurt, then a few pieces of persimmon pulp, then a spoonful of pomegranate seeds.

Remove the mint leaves from the lemon juice and divide them in each bowl. Keep the juice: add the two spoons of pomegranate molasses, mix your sauce and pour one or two spoons on each bowl.

That's ready !

Marie-Chantal de Verneuil for DayNewsWorld


Strawberry Clafouti

You will make a dessert with the latest strawberries.

For the market you have to take

500 g strawberries

40 g of sugar

90 g of flour

3 eggs

20 cl of milk

½ sachet of baking powder

2 tablespoons of oil

Preheat your thermostat oven 7

Steam the strawberries cut in four. In a salad bowl, mix the sugar, the flour, the milk, the eggs and the yeast bag. Then finish with the strawberries. And pour everything into a previously buttered mold. Then bake about thirty minutes.

And it's ready, you can serve it in the kitchen dish but put it on a nice placemat and as nectar take a champagne iced.

Marie-Chantal de Verneuil for DayNewsWorld
There are no translations available.


Les moules à la bière !

Vous venez de rentrer alors pas le temps de faire des recettes compliquées.

Pour cette recette vous avez besoin de 10 minutes pas plus.

Pour quatre convives vous avez besoin:

2 litres de bière personnellement je la prends chez mon caviste comme cela c'est de l'artisanal

10 cl de crème fraîche épaisse

2 gousses d'ail

1kl 5 de moules déjà nettoyées sinon vous devez les gratter avant

quelques tiges de ciboulette

Dans une grande poêle mettre sur feu vif les gousses d'ail hachées en tout petit préalablement, juste quelques secondes pour les dorer.

Puis  jetez-y les moules que vous avez juste rincé avec deux grands verres de bière sur feu vif deux minutes. Incorporez-y la crème puis ciselez au dessus la ciboulette.

Laissez mijoter une minute c'est prêt.

Personnellement je les fait porter à table servies par assiette plutôt que dans un saladier je trouve cela plus classe moins cantine.

Je sers comme accompagnement des frites et une corbeille de pain de campagne dans des plats en argenterie forcèment (car vous allez remarquer que la personne la plus snob saucera).

Et comme boisson c'est la bière artisanale ma foi !

Marie-Chantal de Verneuil pour DayNewsWorld


A gourmet drink straight from the United States, the milk shake is easily prepared at home, whether or not you have a blender available. For this, simply mix fruit (strawberry, raspberry, banana, mango ...) with milk ("milk" in English) or ice cream (with vanilla, traditionally). Without milk, the milkshake becomes a "smoothie", just as delicious.

Gourmands will make their milkshake with Nutella or other spread. The original recipes of milkshakes are not lacking: choose from our recipes below to spend an unforgettable summer!

Milkshake fishing for 2 people

1 Remove the skin from the peaches, put the 2 bags of vanilla sugar, put the 2 yogurts of 125 g, add 700 ml of milk, mix a little, and voila!

Milkshake light strawberry

same ingredients and 125 g strawberries

1 Strawberries: clean and cut in half.

2 Mix the ingredients in the bowl of the robot and let's go .... mix until you get some mousse.

3 Pour without waiting in large glasses and sip your delicious milk shake with a straw

This dessert brings only 98 calories per person, why not use it ....

Raspberry Milkshake

Frozen raspberries

4 mint leaves

1 tablespoon powdered sugar (shaved)

1 Put in a blender a glass of raspberry chips for about three glasses of milk. Add some mint leaves and sugar to taste according to your taste.

2 Turn on the blender for a few seconds.

You get a delicious frozen milkshake (raspberries are frozen) and light because it does not contain ice. Ideal for summer ...

Yogurt and vanilla milkshake

Ingredients / for 2 people

2 sweet yogurts

2 scoops of vanilla ice cream

1 sachet of vanilla sugar

Cocoa powder or chocola vermicelli

Mix the plain yogurts, vanilla sugar and two scoops of vanilla ice until the mixture is sparkling .

2 Pour the milkshake into two glasses, sprinkle with cocoa powder or chocolate vermicelli.

Ice coffee

Ingredients for 4 persons

a rest of coffee put in the refrigerator (about 20 cl)

4 scoops vanilla ice cream about 20 cl unsweetened condensed milk (liquid)

5 cl of milk

1 sachet of vanilla sugar

6 ice cubes


1 Put in a good blender condensed milk, milk, ice cubes, cooled coffee and vanilla sugar. settle until the mixture forms only foam (or almost). Attention it must inflate very quickly.

3 Arrange the glasses and introduce a scoop of vanilla ice cream.

4 Put in the glasses the mixed mixture.

5 Add whipped cream above.

Serve with a straw immediately. And enjoy without waiting. Enjoy ... under an umbrella by the pool or at the beach, in your bungalow away from the rays of the sun while waiting for the evening freshness...

Marie-Chantal de Verneuil for DayNewsWorld
There are no translations available.


Carrés d'agneau revisités préparé en moins de trente minutes

Pour six convives, voici la liste des courses.

Première étape le boucher

Deux beaux carrés d'agneau que vous faites préparer par celui-ci

Puis au marché

du persil

de l'estragon

du cerfeuil

60 g d'amandes entières

20 pommes de terre

Au supermarché

1 œuf

3 cuillères de chapelure

40 g de beurre

sel poivre

2 cuillères soupe d'huile d'olive

Faire fondre le beurre puis mettre dans votre mixeur le beurre les herbes et les amandes.Puis dans un saladier y mettre le mélange en y incorporant le blanc d’œuf le sel et poivre et enfin la chapelure.

Passer deux trois minutes la viande en aller retour dans une poêle avec l'huile d'olive.

Puis préchauffer votre four thermostat 7.

Mettre une casseroles d'eau à bouillir. Puis y plonger les pommes de terre.

Étaler la pâte d'herbes puis rouler la viande. Enfournez la 18 minutes.

Avec ce plat servir un Mouton Rothschild rouge.

Joyeuses Paques. !!

Marie-Chantal de Verneuil pour DayNewsWorld
There are no translations available.


Charlotte au chocolat parsemée de petits œufs de nos enfance.

Pour les courses direction le supermarché

1 tablette de chocolat noir pâtissière

20 cl de crème fraîche liquide

25 biscuits à la cuillère

5 cl de lait

100 g de beurre

4 oeufs

30 g de sucre glace

petit sachet d œuf en sucre pour la décoration

Prendre son plat à charlotte le beurré y placer les biscuits préalablement mouiller dans une bol contenant le lait dans le fond et sur les cotés.

Laisser de cotés

Préparer la mousse

Séparer les jaunes des blancs.

Faire fondre chocolat lait et beurre au micro ondes quelques secondes

Puis dans un saladier mélanger chocolat beurre jaune d’œuf

Laisser de coté

Dans un autre saladier y mettre les blancs d’œufs le sucre petit à petit battant doucement puis incorporer avec une spatule le mélange chocolat plus la crème.

Mettre une couche de chocolat puis intervertir une couche de biscuit, terminer par une couche de biscuit.

Mettre un film transparent puis 24 heures au frigo.

Pour servir retourner le moule sur une assiette, décorer avec un peu de crème chantilly. Y rajouter les petits œufs en décoration.

Servir avec un bon champagne.

Marie-Chantal de Verneuil pour DayNewsWorld


Chocolate Charlotte strewn with small eggs from our childhood.

For the races direction the supermarket

1 tablet of dark chocolate pastry

20 cl of fresh cream

25 biscuits with spoon

5 cl of milk

100 g of butter

4 eggs

30 g icing sugar

small bag of sugar eggs for decoration

Take the charlotte cake and place the biscuits in a bowl containing the milk in the bottom and on the sides.

Leave besides

Prepare the mousse

Separate the yellows from the whites.

Melt milk chocolate and butter in the microwave for a few seconds

Then in a bowl mix chocolate butter egg yolk

Leave besides

In another bowl put the egg whites sugar slowly beating gently and then incorporate with a spatula the mixture of chocolate and cream.

Put a layer of chocolate and then invert a layer of biscuit, finish with a layer of biscuit.

Put a transparent film then 24 hours in the fridge.

To serve the mold on a plate, decorate with a little whipped cream. Add the small eggs in decoration.

Serve with a good champagne !

Marie-Chantal de Verneuil for DayNewsWorld


The easter meal 2019

Revised lamb squares prepared in less than 30 minutes

For six guests, here is the list of the races.

First step the butcher

Two beautiful squares of lamb that you have prepared by this one

Then at the market




60 g whole almonds

20 potatoes

At the supermarket

1 egg

3 tablespoons of bread crumbs

40 g of butter

salt pepper

2 tablespoons olive oil

Melt the butter and put in your blender the butter herbs and almonds. Then in a salad bowl put in the mixture by incorporating the egg white salt and pepper and finally the bread crumbs.

Spend two three minutes the meat back and forth in a pan with olive oil.

Then preheat your thermostat oven 7.

Put a saucepan of water to boil. Then dive in the potatoes.

Spread the herbs paste and roll the meat. Bake the 18 minutes.

With this dish serve a Red Rothschild Sheep.

Happy Easter. !!

Marie-Chantal de Verneuil for DayNewsWorld
There are no translations available.


Dessert coloré pour un début de printemps Papillotes de fruits exotiques avec un verre de Limoncello.

Cette recette ravira vos convives car elle est légère.

Pour quatre personnes vous avez besoin sur le marché

1 banane

1 fruit de la passion

1 ananas

1 kiwi

4 morceaux de sucre roux

1 citron vert

1 sorbet fruit rouge

Taillez en petit dès la banane le kiwi, 200 grammes d'ananas

Faire revenir le tout pendant trois minutes dans une casserole.

Prendre quatre coupelles y mettre le mélange de fruit chaud avec une boule de glace dessus.

Y rajoutez un biscuit cigarette ou gaufrette au chocolat.

Servir ce dessert avec un verre de Limoncello glacé.

Marie-Chantal de Verneuil pour DayNewsWorld


Here is a menu to separate with his half.

To begin our romantic dinner the love elixir.

The elixir of love: for that you need fresh champagne, two strawberries.

Cut the strawberries in half and cut them. Then put them in the bottom of a glass of champagne and pour the fresh champagne on it.

For the entry '' Passionately for Saint Jacques ''

For that you need four beautiful scallop nuts with their coral, a small pot of light cream, four passion fruit ripe. Fry in a hot skillet with olive oil the saints jacques keep them warm just remove the coral that you mix with the cream.

Empty the passion fruit in a bowl remove the grains using a tea strainer and deglaze the juice in the pan. Then serve on a plate to enter the middle two nuts of St. Jacques and then form a heart around with coral sauce. Then finalize by pouring on the saints jacques passion juice deglazed with the juice of the saints jacques.

For the dish '' Lots of spaghetti with passion tomato and langoustines ''

First you need eight raw langoustines that you cook in a pot of water with salt.

Take a pot of tomato sauce that you will sauté in a hot skillet by incorporating pepper salt a little crushed garlic. Once the langoustines cooked in shell six cut into small pieces.

For the two remaining just remove the carcass of the body to use decoration. In a large saucepan heat water with a pinch of salt a tablespoon of olive oil and throw pasta about 300 grams once the water boils.

Follow the recommended time.

Drain them. Then toss them in the hot pan with the scampi pieces to heat the whole thing for a minute. Arrange your plates with the pasta in the middle then on each put the langoustine in decoration.

For dessert '' A La Folie a chocolate fondue and fruit to share ''

For this you need a bar of dark chocolate, a green apples, a banana, an orange, strawberries, a kiwi.

Peel the fruit and cut into small pieces presenting them in a more chic silver dish with two small dessert forks. Then heat the chocolate in a saucepan by adding a glass of milk on the heat.

Out of the heat, add a tablespoon of liquid cream and 50 grams of butter.

And now, it's ready. You pour the chocolate in a nice bowl and then at the table you dip your fork with the fruit in this mixture and offer it to your partner.

Of course the dinner will be champagne, my preference is the Mumm for this occasion.

Happy Valentine's day

Marie-Chantal de Verneuil for DayNewsWorld


Daynewsworld was there to report to you in the Salle Graveau!

When we arrived, we saw a charming hostess give the chefs a jacket embroidered with the symbol of the Michelin Guide.

All the chiefs wore one.

Almost because once there we learned that it was only the nominees.
To see all his white cloaks were magical.
We were saddened when we heard that some were losing a star.

In the new Etoile which was part of the famous club Fooding our friend Simon Tondo received his first star for the restaurant Racine he really did not expect.

Women also got their star like Stephanie Le Quellec who received her second star.

Personally, the great chef remains Alain Ducasse and the new boss is simply chef David Toutain who is one of the few to innovate.
Mia Kennedy for DayNewsWorld



The new director of the Michelin guide, Gwendal Poullennec, had warned

"A star is awarded for one year. If the quality of the service is at the rendezvous and we do not detect flaws, we have no problem to be responsive. Up or down. ".

And for big names known to the public this reactivity had a bitter aftertaste, they who were demoted by the famous red guide.

A bitter aftertaste for three-star big names: chef Marc Veyrat, who loses the third star a year after winning his third macaroon, Marc Haeberlin from L'Auberge de l'Ill, in Illhaeusern (Haut- Rhine) - starred for fifty years - and Pascal Barbot Paris triple star in the last eleven years for his restaurant L'Astrance in Paris ..

On the other hand two new join this very closed club (127 three stars in the world, including 27 in the Hexagon): Laurent Petit for its lacustrine cooking at Clos des Sens in Annecy and Italo-Argentinian Mauro Colagreco for its cosmopolitan cuisine in its Mirazur restaurant in, Menton, famous. In total, they are now 27 three-star restaurants in France.

This year, the Michelin Guide featured women with newcomers, such as Stéphanie Le Quellec, the former winner of "Top Chef" in 2011, and her second star for La Scène in Paris, while Amélie Darvas and Gaby Benicio. get a star for their Aponem table at Vailhan in the Hérault.Julia Sedefdjian for Baieta in Pari, Naoëlle d'Hainault forOr Q'Idée in Pontoise or Virginie Giboire for her restaurant Racines in Rennes ... also drop their first star . Anne-Sophie Pic in Valencia retains its three stars.

The Red Guide has created three distinctions:

Sarah Benahmed receives the prize for reception and room service for the Strasbourg restaurant Le Crocodile.Albert Malongo Ngimbi, head sommelier at Saint Crescent Table (Narbonne, Aude), receives the Michelin Sommelier Award.

And Christopher Coutanceau receives the prize for sustainable gastronomy for his restaurant in La Rochelle (Charente-Maritime).

At your fork!

Kelly Donaldson for DayNewsWorld


Did you know that researchers have developed an "ideal diet": double your consumption of nuts, fruits, vegetables and legumes and halve those of meat and sugar!

Thus we could feed 10 billion humans well by 2050 while preserving the planet. But with the key, a radical change of our modes of production and consumption.

This is a scientific report of January 17, 2019, co-produced by the British medical journal The Lancet and the NGO Foundation EAT and mobilized for three years 37 experts from 16 countries, which informs us.

This report establishes a "global health regime" that aims to ensure a "balance between human health needs and environmental impacts". "Current diets push the Earth beyond its limits and are a source of disease: they are a threat to both people and the planet," the scientists write.

Protect our health while preserving the environment, this is our new challenge !! So let's break with our old eating habits to adopt an ecoresponsible diet.

Let's break down the list of foods for each day

Recommended: 300 grams of vegetables, 200 grams of fruit, 200 grams of whole seeds (rice, wheat, corn, etc.), 250 grams of whole milk (or equivalent), but only ... 14 grams of red meat, ten times less than a steak of classic size. In the absence of red meat, proteins can come from the consumption of poultry (29 g), fish (28 g), eggs (13 g) or nuts of all kinds (50 g).

This is a diet that, according to these researchers, would prevent approximately "11 million premature deaths a year" in the world while the world's population will reach 10 billion by 2050. A regime also good for the planet, since "global food production threatens the stability of our climate system and [our] ecosystems".

Of course "This does not mean that the world population should eat exactly the same set of foods," the experts say. Rather than defining a single diet, they set "ranges of recommended ingestions per food group".

This "complete diet" can be adapted locally according to "culture, geography and demography".

Emily Jackson for DayNewsWorld


For this Christmas, we are going to have a gala dinner of yesteryear.

Here is the menu for 6 people:

little appetizer, foie gras appetizer on its gingerbread bed with its compotee

the turkey dish with chestnuts accompanied by its mashed carrot celery duo

cheese plate

Grandma's Christmas log dessert Colette


a package of small white pudding

a package of black pudding

a package of mini blinis

a box of red lumpfish eggs

Heat the water in a saucepan and throw black and white pudding, then collect them, put them in silver cups with small wooden picks. Then spread the blini with the tarama and arrange them on a silver tray. Serve with an iced champagne.

For the entry: a foie gras or slices of foie gras

a packet of gingerbread

a box of fig compote

Try to make shapes of moon stars in the gingerbread and greasy then arrange them in porcelain plates and add a teaspoon of fig compote. For the wine a little sauternes will do the trick.

For the dish:

an empty turkey

two tablespoons of olive oil

three cubes of chicken broth

two onions


a jar of natural chestnuts


ten carrots


a ball of celery

hazelnut oil

First brown the onions chopped with two walnuts in a pan and deglaze with cognac and set aside. Drain the chestnuts and mash them. Put this stuffing in the turkey. Then oil the dish to bake for an hour at 180 °. Wet it with water where you put the cubes and after an hour add on your cognac juice. Cook another ten minutes and serve hot.

For the mashed carrots:

Cook the peeled carrots in a pan of water, crush them with melted butter and add some zest of pressed orange.

For celery puree: Cut it into pieces and cook in a pan of hot water. Then mix with a little cooking water and a dash of hazelnut oil. Accompany this dish with a red wine that you will also serve with the cheese to not make too much wine mixture.

For the cheese platter let yourself be guided by the cheese maker

For dessert a traditional Christmas log:

140g of powdered sugar

100g of flour

200 g of butter

250 g of chocolate

11 grams of yeast

4 eggs

Start by separating the whites from the yolks, then beat the yolks with the sugar and add three tablespoons of warm water, then add the flour to the yeast. Beat the egg whites and pour into our mixture. Put the dough in a long dish in the oven 180 ° for ten minutes. Meanwhile, heat the chocolate in a bain-marie and add the butter. Collect the biscuit spread chocolate and roll the cake on itself. Put it in the refrigerator and make a little decoration on it.

Serve with a champagne.

Marie-Chantal de Verneuil for DayNewsWorld


Mashed in the ROBUCHON way for you!

I had the opportunity to attend Joel this immense talent that we all regret because this dish was authentic good simple.

When he came into my kitchen he said let me show you how to make a good puree it's simple but it's a real twist.

You can give it as well from a poultry fish to a black pudding meat from a good slice of white ham but that comes from the butcher's shop.

Today, personally, I will present it to you with scallop nuts.

To start come with me to the market to fill your basket

six scallop nuts

a kilo of potatoes

bordier butter

twenty five centiliter whole milk

fine salt

coarse salt


olive oil

a bunch of parsley

First you will prepare the nuts of St. Jacques:

In a pan add olive oil and chopped parsley, peppered and salted. Then return the walnuts of St. Jacques. Once cooked reserve aside but do not forget to reserve the cooking juice.

Here is the puree that is not so easy.

Cook the potatoes with mostly their skins in a saucepan with water and half a handful of coarse salt.

Then remove the skin crush them by passing them in a vegetable mill. Especially not to put them in the robot it would become too liquid.

Melt the butter in the bath and then mix it with the mash energetically with a spatula.Là you will make the muscles.Puis continue with lukewarm milk to mix. Then again a little courage you mix everything with non-electric manual whisk.

As Mr. Robuchon said mashed home is the old fashioned with the oil of the elbow otherwise it is necessary to open a pack of muslin !!! To accompany this dish serve with a dry white wine Gewurtraminer.

Marie-Chantal de Verneuil for DayNewsWorld



Aunt Adelaide recipe: Cherry clafoutis.
This recipe is family so it is planned for eight people and

you must plan an hour to do it.
For this you need the following ingredients:
1 packet of butter
4 eggs
20 cl of milk
60 g caster sugar
100g of flour
1kilo of black cherries they are sweeter
100 grams of flour
1 pinch of salt
icing sugar

First wash the cherries removing their tails.
Put your oven thermostat 7.
Melt 40 grams of butter in the microwave.

Then in a salad bowl mix sugar salt eggs milk flour butter.
In an oven dish grease it with butter beforehand.
Drop the cherries and the dough of the salad bowl on it.

Put the dish for 25 minutes.
A Clafoutis can be served cold or warm.
Just before presenting it sprinkle with icing sugar. Serve with champagne.

Marie-Chantal de Verneuil for DayNewsWorld



Here you have the Parma ham or Patanegra peach course for you to choose Italy or Spain.
The month of July arrives.
We must try to stay light in the kitchen to be able to wear our pretty little two-room in a month on the beach.
Long live the salads.
For this recipe we will do a little tour to the market. This recipe requires eight minutes of cooking, twenty preparation.
She is very easy. In your cart you have to put it for four guests
4 ripe peaches
1 ball of mozzarella that you take especially to the Italian department and not to the supermarket it does not have the same taste
8 nice slices of Parma ham from Panategra
400 grams of rocket
3 spoons of oil
salt pepper
1 spoon of vinegar
1 tablespoon liquid honey
First we will grill the peaches.
For this, pit them, cut them in four quarters, brush them with honey.
Bake for a few minutes in the oven (on a plate previously, you will have protected with aluminum foil) so that they are just grilled.
Watch them carefully so as not to burn them.
Then put in each plate a little clean salad.
In the middle, arrange pieces of mozzarella.
Then around like a flower a slice of ham then of fishing to alternate.
In a small bowl mix pepper salt oil vinegar.

Put this mixture in a gravy boat so that each guest can choose the amount of vinaigrette he wants. Foresee a good baguette with a light wine you can even offer a carafe of fresh water with lemons.
If you want more light forget the mozzarella.

Marie-Chantal de Verneuil for DayNewsWorld



Recipe of summer, recipe of Provence.
You will prepare today little stuffed.
Allow 40 minutes of preparation for half an hour of cooking.
For this recipe you need the following ingredients:
4 tomatoes
2 zucchini
1 eggplant
250 g of sausage meat
1 egg
7 onions
1 bunch of parsley
50 g bread crumbs
1 slice of country bread
1 half glass of milk
olive oil smelling of Provence
30 g of rice
First you will cut the eggplant and zucchini in their length. Then in tomatoes and onions you remove the top to make a hat.
Empty the vegetables of their flesh then salt and pepper and turn the vegetables on a dish.
Then soak the bread with the milk.
Chop onions parsley and garlic. Mix with sausage meat and vegetables. Then you incorporate the bread into this mixture.
Last step put a few grams of rice in the bottom of the vegetables then dispose your stuffing.
In a baking dish, place your stuffed stuffed with breadcrumbs sprinkled with a drizzle of olive oil. Let cook 30 minutes thermostat 6.

With this dish I advise you to serve a small Bandol Rosé.
Maie-Chantal de Verneuil for DayNewsWorld



On the market the fruit of the moment is watermelon.
So as dessert you will make a watermelon granita.
This freshness is planned for four people with a preparation time of 10 minutes must provide an hour for rest.
For that take a watermelon without glitch it's easier.
a lime

eight mint leaves
four tablespoons cane sugar
800gr of watermelon
Take a large salad bowl cut watermelon roughly keep its juice well. Then add the lemon juice, the cane sugar, the chopped mint leaves.
Mix gently.

Divide into four whiskey glasses made with the green skin of the pumpkin streamers (to be done with a scallop) that you have on the glasses.
Reserve at least an hour in the freezer.
Serve with a straw and put some palms on a plate.

Your guests will certainly taste a drop of beverage with biscuit.
Because it is summer!
Marie-Chantal de Verneuil for DayNewsWorld



To impress our moms a small homemade meal is always a great gift these recipes are planned for four people:

As a starter, the avocado surimi verrine is always a sensation

2 lawyers

8 square of Kiri cheese or laughing cow

7 sticks of Surimi that can be found in the supermarket

½ lemon yellow

2 tablespoons fresh cream

A few sprigs of chives

Some dill branches

Salt pepper

Children take the avocados ask an adult to remove the kernel and put in a bowl the flesh with lemon juice pepper salt mix everything and reserve.

In another bowl crush the cheese chives sprigs cut in small piece, dill chisel.

In another mix with an adult surimis with two spoons of cream.

In glasses put a layer of white cheese mixture, avocado mixture, then overcoat the surimi mixture.

Put a small flower on it to let rest in the refrigerator to serve fresh.

The salmon dish mom I love you

4 salmon steak

olive oil

a cluster of cherry tomatoes

a bag of Provence grass

rice in bags uncle ben

ready tomato sauce

a pot of lighten cream

salt pepper

aluminum foil

First take four aluminum rectangle and place a salmon steak with a drizzle of olive oil, a few small cherry tomatoes and close the package. With an adult put in the oven at 180 ° fifteen minutes.

For the sauce heat the tomato sauce with the crème fraîche a few minutes salt pepper.

In a saucepan heat the rice that will be served in a round dish with the sauce boat (cream sauce tomato mixture). We will have in each plate a papillote.

In Dessert Strawberry Pie

A short pastry that is found at the supermarket

600 g of strawberries from the market

20 cl of liquid cream

2 eggs

50 grams of sugar

In a pie dish put the dough in it and prick it with a fork. Preheat the oven to 180 °.

Mix liquid cream, eggs and sugar.

Then put on the dough, put the dish in the oven for 25 minutes.

Meanwhile, wash the strawberries cut in half lengthwise. Once cooked, let it cool. Then add the strawberries.

The kids bring the pie saying Happy Mother's Day!

Chantal de Verneuil for DayNewsWorld




We are going to do like Prince Harry trying to eat only liquid.

This recipe will take you only 20 minutes.

For your basket you need
Tomatoes especially from your market gardener or the market but ban the supermarket
500 grams of tomatoes
Two tablespoon of olive oil
An onion
Some fresh basil leaves

First rinse your tomatoes and cut into small pieces
Then season with salt, olive oil, chopped onion and 3 basil leaves. Take your blender and grind it.
Put the mixture in the fridge
Cut four basil leaves to decorate your verrines or you put your cold soup if you want to serve as a starter or dish to friends. Serve with a little pink MINUTY.

Marie-Chantal de Verneuil for DayNewsWorld



This dessert does not require any cooking.

It's in tune with the times.You know with the marriage of Prince Harry and Meghan who often follow Vegan diets.

For the supermarket yes I decided to go shopping like Prince Harry and his future wife at the supermarket. So go to the Grande Épicerie de Paris with the list for this dessert for four guests:

200 grams of fresh raspberries

50 grams of pistachios

150 grams of dried apricots

150 grams of almonds

Edible flowers

20 cl of coconut cream

250 white vegan chocolate

125 grams of cashew nuts

First mix 30 grams of pistachios plus almonds and apricots.

Arrange this texture at the bottom of a square dish and set aside for the fridge.

Melt the chocolate and mix with the coconut cream. Then, once the cashews are mixed add them to the previous mixture.

Pour into the mold and sprinkle with 100 grams of raspberries. Return to the refrigerator for at least three hours. The unmolded on silver tray decorate it with raspberries and dried flowers.

Always serve with a Ruinart champagne.

Marie-Chantal de Verneuil for DayNewsWorld


This dish is of a finesse worthy of a great chef.

My friend Hélène Daroze taught me this easy recipe.

For this you first need to go to the market to buy fresh products.

For four people you need:

500 large prawns

A lemon

Three passion fruits

Two mangoes



Three ripe avocados

Tube of mayonnaise

Tomato puree

A spoon of powdered sugar

Four slices of bread

First shell the shrimp. Cut them finely in their lengths. Place in a soup plate, lemon, salt and pepper. Store in the fridge.

In a dish put the avocado flesh. Add a little lemon juice to prevent it from turning black. Then make a mashed potato by adding two teaspoons of mayonnaise, a spoonful of tomato paste and a spoon of caster sugar. Mix and chill.

Remove the skins from the mangoes. Cut in slices, reserve them.

To take four plates is the fateful moment training. Put in the middle of each shrimp to superimpose the mangoes. A little pepper on it and add a little passion fruit. On the sides of this preparation, toss avocado with small slices of toasted bread and cut into small rectangles.

It's ready to serve. Serve with iced champagne.

Marie-Chantal de Verneuil for DayNewsWorld



or this, allow 5 hours.
75 g of sugar
50 cl of liquid cream
2 sheets of gelatin
1 vanilla extract
15 cl of raspberry coulis
20 raspberries
8 speculoos

You put the gelatin leaves in cold water.

Then in a saucepan put the cream, the sugar, the vanilla to heat.

Add the gelatin leaves. Stir gently.

For the mixture into small cups and put in the fridge for 5 hours.

How to serve: each small spoonful of raspberry coulis 5 small raspberries, crumble a few speculoos above to make decoration.

Serve this dessert with Italian champagne that is to say with fresh Prosecco.

Marie-Chantal de Verneuil for DayNewsWorld


D onc we will make molds in Provencal style.
For this recipe nothing better than going for a ride on the market. Fresh products always stand out with flavors of the Midi.
We need:
1 kg of mussels
2 onions
A branch of celery
A small pot of fresh basil
400 g ripe tomatoes
A clove of garlic
A bouquet garni
Then half a teaspoon of sugar
A tablespoon of olive oil
A tablespoon of tomato paste
First clean the mussels thoroughly.
Then in a large saucepan heat the olive oil with the chopped onions the chopped celery as well as the garlic, basil and bouquet garni. For 5 minutes cook on low heat and add the tomato concentrate sugar a little pepper and salt that will simmer for about twenty minutes.
Finally we add the mussels and there we cook on high heat only and your dish is ready to serve.

I accompany this dish always fries with a good white wine I take a pinot blanc.

Marie-Chantal de Verneuil for DayNewsWorld



The weather is a little cold, but you have to do a little diet.

The fashionable seasonal dish that you can enjoy at all La Sauerkraut de la Mer champagne dinners.

You will need Preparation Time

400g of haddock (and 1 / 2l of milk to desalt it)

400g of salmon (fresh or smoked)

400g monkfish tail (spring) or sole

5 to 10 scallops (fall-winter)

10 to 20 molds

2 slices of smoked bacon

A kg of sauerkraut (raw or cooked with white wine)

A dozen potatoes

An onion

A C. coffee of juniper berries

A C. cumin

30 cl of white wine or champagne (if your sauerkraut is raw)

A bouquet garni

200 g of butter

A C. thick cream

4 shallots

20 cl of champagne I recommend Ruinart

A C. sauerkraut cooking juices

A few drops of lemon juice

Salt pepper

You will start with:

Prepare the sauerkraut: if it is raw, rinse with cold water and squeeze it between your hands.

Peel the onion and slice it thinly.

Put some oil in your casserole and make the onion blond, then add half of the sauerkraut with juniper berries cumin, smoked bacon and bouquet garni, mix and cover with the other half of sauerkraut .

Sprinkle with your Ruinart champagne and fill with water to reach three quarters of the sauerkraut height.

Cover and let simmer for 2 hours.

Cook the haddock: start cooking in the cold milk, and cook for 10 minutes from the boil.

A quarter of an hour before the end of cooking sauerkraut, peel the potatoes, wash them and put them in the casserole.

After 2 hours of cooking the sauerkraut, place the monkfish and salmon steaks on the sauerkraut, cover and cook for another 10 minutes.

Add scallops and mussels (in their well-cleaned shells).

Continue cooking for 10 minutes

Make your butter white:

Peel the shallots and chop them finely.

Put them in a heavy saucepan with the champagne, sauerkraut cooking juice and 20 cl of water. Add salt and pepper. Reduce by two-thirds over high heat for about 10 minutes

Cut the butter into pieces (it must be cold). Add the crème fraîche when the reduction is sufficient and lower the heat. Then throw the butter all at once into the pan and beat with a whisk to emulsify the sauce.

Put your sauce in the silver gravy boat. Then in a silver dish your sauerkraut. Do not forget to put your frozen Ruinart on the table.

Marie-Chantal de Verneuil for DayNewsWorld


The dessert that everyone agrees a homemade FLAN with soft cider.

For 8 people you need 5 minutes of preparation, and 40 minutes of cooking.

For the races

1 puff pastry from the supermarket

1 l of semi-skimmed milk

3 eggs

160 g of sugar

100 g cornflour

2 bags of vanilla sugar

3 teaspoons of vanilla extract

1/2 teaspoon vanilla powder

First with your electric whisk, beat the eggs with the cornflour, vanilla extract and 125 ml of milk in a bowl.

Then pour the remaining milk into a saucepan, with vanilla sugar, sugar, vanilla powder.

Bring to a boil. Pour the boiling vanilla sweet milk over the egg mixture while beating (with your electric whisk).

Pour everything back into the saucepan, put back on very low heat and stir with a wooden spatula. Let it cook a few seconds while it thickens a little.

Then pour the mixture on the dough into the mold and bake for 40 minutes at 180 ° c. Put in the refrigerator on a porcelain dish having previously unmoulded. Accompanied by a sweet cider.

Marie-Chantal de Verneuil for DayNewsWorld
There are no translations available.


Ca te recette plat tout le monde et surtout elle est très facile à faire.

Vous avez besoin pour cela:
Un œuf
100 g de beurre mou
100 g de sucre en poudre
200 grammes de farine
100 grammes de chocolat noir
Une pincée de sel
Une demi-cuillère à soupe de levure
Allumer votre four thermostat 6 ou à 180 degrés.
Dans un saladier mélanger le beurre le sucre et l'œuf jusqu'à l'obtention d'une crème puis y incorporer la farine, la levure et le sel.

De nouveau vous mélangez le tout et laisser un peu reposer.
Pendant ce temps-là casser votre chocolat en petits morceaux.
Ajoutez le chocolat à votre pâte.
Faire des petites que vous installez sur une plaque beurré et fariné.
Faire cuire 14 minutes.
Puis sortir du four et laissez refroidir 10 minutes.
Disposer un petit napperon sur un plateau en argent. Les disposer dessus et les servir au milieu de la table.
Avec vous pouvez servir un thé aux fruits rouges ou un thé avec à la vanille.

Pour les enfants servez leurs un verre de lait froid ou une orange pressée.

Marie-Chantal de Verneuil pour DayNewsWorld
There are no translations available.


En avril plat facile
Lancez vous dans un rôti de veau accompagné de petits légumes printanier.
Cette recette est facile le temps de préparation de 20minutes et de cuisson 1h20.
Pour quatre convives il vous faut:
800 g de filet de veau roulé
600g de carottes nouvelle
12  petits oignons
une barquette de tomates cerises
un cube de bouillon de fond de veau
une cuillère à café de beurre
sel et poivre
un petit coeur de céleri
En premier mettre le four à chauffer à 200 degré.
Puis disposez votre viande badigeonné de beurre dans un plat allant au four.
Coupez les légumes les disposez dans le plat autour du filet de veau roulé.
Un peu de sel,poivre le petit cube émietté.
Enfin enfourné pendant 50 minutes, baisser vers les dix dernières minutes à 180.
C'est prêt à déguster.Accorder un bandol rosé cela apporte le soleil.

Marie-Chantal de Verneuil pour DayNewsWorld


We are going to start doing light.

For races go to your butcher and then to the local grocer.

Here is the list:

4 small escalopes of veal (about 80 g each)


mill pepper

8 leaves of sage

4 thin slices of parma ham

1 tablespoon of olive oil

1 tablespoon of butter

50 ml of wine

50 ml of veal stock

We'll start Italian by tapping our veal cutlets to flatten them with a rolling pin or a hammer. Salt and pepper.

Arrange on each escalope two sage leaves and a slice of ham, fold in half or roll with a wooden spit.

Then in a frying pan heat the oil and butter. During this time put water to boil, then throw pasta as accompaniment.

In the pan fry the cutlets 1 to 2 minutes per side. Book.

Deglaze the bottom with the wine and broth, salt and pepper.

Put the scallops back in the pan and cook them to perfection.

Once ready, prepare a pasta in a large dish next to your cutlets with some sage leaves.

And at the table !!!! With a small bottle of Gewurztraminer !!

Marie-Chantal de Verneuil for DayNewsWorld


Successful dessert guaranteed: banana mousse with mango

For our grandchildren a kind of yoghurt will please them. For 4 people we need

1 banana

1 mango

10 cl of coconut milk

3 tbsp. tablespoons sugar

the juice of 1/2 lemon

3 sheets of gelatin

1 egg white

1 pinch of salt

smarties to decorate

First, prepare the mango coulis:

Soften 2 sheets of gelatin in cold water.

Peel the mango, cut it into pieces and put in a saucepan with 10 cl of water.

Cook 5 min.

Add the dehydrated gelatin, mix and let cool. Add 2 tablespoons sugar and mix. Put in the fridge.

Prepare the banana mousse:

Soften the last sheet of gelatin in cold water.

Heat the coconut milk.

Out of the fire, add the drained gelatin.

Peel and cut the banana into slices.

Mix them with the coconut milk, the lemon juice and the remaining sugar.

Place in the fridge.

Beat the egg white firmly with the salt, add it to the chilled banana puree.

In 4 mustard glasses with children's drawings or take glasses in fun color. Interlayer the foam and grout.

Cool at least 2 hours.

Decorate with the smarties.

Congratulations your grandchildren will love Grandma.

Marie-Chantal de Verneuil for DayNewsWorld


E ndives with ham. Let's go see our market gardener. What vegetable to make in the month of April. He offers endive. Let's start with the endive recipe ham bechamel sauce. Wednesday I have grandchildren from where if you do not improve endive you will keep them. List of ingredients for four people. So your shopping list:

6 endives

6 slices of ham

For bechamel sauce:

1/2 l of milk

30 g of flour

30 g of butter

1 teaspoon of nutmeg

salt pepper

We will prepare a homemade béchamel but if you do not have the time to prepare one you can buy it ready.

For the bechamel: melt the butter and add the flour. Cook, stirring constantly. Add the milk little by little and mix over low heat until smooth and even. Add salt, pepper and nutmeg.

Then cook the endives in a saucepan in boiling water for 10 minutes.

Wrap each endive in a slice of ham and arrange in the previously buttered dish.

Then add the sauce béchamel, sprinkle with gruyère rappé. Finally put your dish in the oven at 180 ° or thermostat 6 for 20 minutes.

Here are your little monsters will love endive.

Marie-Chantal de Verneuil for DayNewsWorld


For Easter the tradition is that we cook the famous Lamb.

This recipe is planned for six people, the preparation time is 1:35.

For the races

1 leg of lamb of 1kg 800

8 large potatoes

100g of butter

salt pepper

garlic clove in shirt

Let's start the recipe

First cut your potatoes into slices and place them in the bottom of the previously buttered dish, put on the leg and bake for 15 minutes. Then return the leg of lamb for 15 minutes and again return to salt pepper. Add the garlic cloves.
Lower the thermostat oven 6 or 180 and cook for 40 minutes. Turn off the oven let warm for ten minutes. Then bring your dish.

Accompany it with a red wine I recommend a Petit Cheval Blanc this is always unanimous !!!

Marie-Chantal de Verneuil for DayNewsWorld



P rofit again winter fruits to concoct a nice dessert. I propose you a poached pear with red wine.

The preparation time is 25 minutes.

This recipe is intended for 4 people. For our shopping cart we need:

8 beautiful pears

75 centilitres of red wine

150 g of sugar

An untreated orange

2 cinnamon sticks

Take the zest of orange in thin strips and squeeze the juice. In a saucepan put the orange zest on the orange juice the wine the sugar and the cinnamon boil all for 10 minutes over medium heat.

Peel the pears while keeping the tail.

Remove the cinnamon sticks and orange zest.

Put the pears in a large saucepan sprinkle with wine cover and poach for 10 minutes over low heat.

Remove the peas and arrange them in a nice porcelain dish. Reduce the wine and divide the juice over the pears. You can bring your dish to the table.

Marie-Chantal de Verneuil for DayNewsWorld


At the month of March we can still afford good dishes in sauce especially with this rush of cold.

For 6 persons

Preparation 40 minutes

Cooking time: 3 hours

Take the basket and go shopping:

1.5kg of braised beef

6 onions

20 g of sweet butter

3 tablespoons flour

3 tablespoons of red wine vinegar or a remnant of old wines that you will leave macerated a little

1 liter of lager

3 tablespoons brown vergeoise

2 bay leaves

4 branches of dried thyme

3 cloves

8 slices of gingerbread

salt pepper

new potatoes

2 bread sticks

If you know your butcher ask him to cut you the meat in thick slice otherwise it's up to you to do it.

In a casserole brown the meat in the melted butter and season, add the flour and onions. Stir all over low heat for 5 minutes. Then we add vinegar, beer, 50cl of water, vergeoise, thyme, bay leaf, cloves and 5 slices of gingerbread cut into pieces. Let it simmer for 2 hours 45 minutes.

During the cooking time cook the new small potatoes.

With this dish serve very cold beer.

I suggested you to take chopsticks, because in Galatea it is not saucer but I bet you that your guests will take bread to saucer. Be flattered that they become rude by sauteing your dish.

It's that you are a leader!

Marie-Chantal de Verneuil for DayNewsWorld


A good tarte tatin like my grandmother did.

100 g of sugar

One kilo of apples

A broken dough that we buy ready at the supermarket

We will learn how to make caramel

For this we need 100 grams of sugar and 2 tablespoons of water. Heat over low heat for 5 minutes and gently mix the caramel is ready.

Caramel on the bottom of a pie dish.

That you have previously cut in large dice remove the skin of course.

Cover with your broken dough.

Bake at thermostat 210 or 7 depending on the oven for 25 minutes.

Personally I serve it with cream bought from my cheese is a delight to associate with a scoop of vanilla ice cream over it.

Also as a drink I often choose with champagne or cider.

Marie-Chantal de Verneuil for DayNewsWorld


Beef bourguignon easy egg (preparation 30 minutes, cooking 3 hours)

For 6 peoples our shopping cart

1kg of beef

2 onions

3 carrots

1 garlic clove

2 tablespoons flour

30 cl of red wine

1 bouquet garni (thyme, bay leaf)

100 g diced bacon

250 g of Paris mushrooms

salt pepper


a bottle of red wine (personally I use Baron de Rothschild)

We put everything on the work plan

Cut the meat into pieces, peel the onions and carrots into slices. Crush the clove of garlic and go in the casserole we poured three tablespoons of oil we poured all our preparation that is allowed to return 5 minutes to add salt.

Then we add by mixing flour two glasses of red wine bouquet garni. Bring to a boil put two glasses of water to add during cooking if necessary simmer three hours.

Meanwhile, cook potatoes for accompaniment.
To decant your wine and serve it you will specify that you used it to make your Burgundy.

I bet you that your guests can only tell you that your food is delicious with a wine of this quality!

Marie-Chantal de Verneuil for DayNewsWorld


It's Wednesday. The day your daughter calls you half an hour before, wondering how you are doing. Then tell you it's raining or cold, recommend not to go out because you're going to get sick. There you answer that she is right. Horror misfortune she has an appointment that has just fallen it brings you these monsters in an hour to taste it.

As you want to be a good grandma go hop to the stove. This cake with another decoration can be served also for a Thea with your bridge partners.

For this quick recipe you need:

a microwave oven

a silicone dish you find it at all shop (funny shape for child butterfly,

heart .....) otherwise in the form of cake or round more traditional

200 gr of dark chocolate pastry

75 gr of flour

100 gr of sugar

100 gr of butter

3 eggs

Melt butter in the microwave, melt the chocolate in another container.

Mix everything in a salad bowl, then pour the dough into the mold

Then 4 minutes in the microwave maximum power and it's ready!

Unmould, let cool to child decorate with candy smarties or crocodiles to give color. For bridgeuses roses in white sugar.

Marie-Chantal de Verneuil for DayNewsWorld
There are no translations available.



Prévoir sur notre plan de travail de grande cheffe.

Pour 24 madeleines

3 œufs

150g de sucre

1 citron

1 sachet de levure chimique

200g de farine

100g de beurre fondue

50 dl de lait

une pincée de sel

Moules à madeleine

Dans un saladier mélanger les ingrédients de façon à obtenir une pâte lisse.

Ajouter farine, sel, levure, zeste de citron,œufs, commencer à mélanger puis incorporer sucre, beurre et lait. On fouette le tout dynamiquement.

Laisser la pâte reposer 20 minutes au frigo.

Beurrer les moules puis saupoudrer légèrement de farine. Puis une fois que le four est chaud thermostat 210. Mettre le four à 190 pendant 8 à 10 minutes y contempler les jolies bosses. Puis les sortir, laisser refroidir.Et c'est prêt.

Les disposer dans une jolie assiette avec préalablement un napperon disposé dessus. Les servir avec un cup of tea ou un chocolat chaud.

Marie-Chantal de Verneuil pour DayNewsWorld


For 8 peoples here is the shopping cart:

a green salad

1 kg of potatoes

2 reblochons

7 onions

500g smoked diced bacon



20cl of white wine

30cl of semi-thick cream


Once back home:

Cook the potatoes in water for 20 minutes

Meanwhile, fry the onions previously minced in a frying pan with a knob of butter. Add the bacon and gently fry and finish with cream.

Leave besides. Then peel the potatoes and slice them. In a round baking dish put a layer of potatoes and pour over the contents of the pan. Cover with potatoes. Pour the white wine. Sprinkle with salt and pepper. Cut the two reblochons in half in thickness and place on top of the cheese crust on the top.

Bake in the oven for 20 minutes (rotating heat grill).

During cooking I take the opportunity to set my table I put my wine in a carafe so that we do not see that I have already used (provide another bottle cool yes the white wine is used cold).

And I prepare a salad bowl of salad to enjoy with. For a tartiflette we put rustic dishes or dishes every day from where on each side of the plate I put a fork and just a knife.

You do not serve an appetizer with then an iced dessert or fruit.

Personally I take as wine Appremont.

Marie-Chantal de Verneuil for DayNewsWorld
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Ingrédients :

6 cuillères. à soupe de farine

6 cuillères à soupe de sucre en poudre

2 cuillères. à soupe d'huile de Tournesol

4 cuillères à soupe de lait

2 œufs entiers

1 sachet de levure chimique

1 pincée de sel

Préparation :

préchauffez le four à 180°C.

Battez les œufs entiers avec le sucre en poudre dans un saladier jusqu’à ce que le mélange blanchisse et soit bien homogène et lisse.

Ajoutez alors la farine, le sel et la levure chimique puis mélangez de nouveau afin de bien intégrer ces nouveaux ingrédients à la préparation.

Délayez la préparation en versant progressivement le lait puis l’huile tournesol, en continuant de mélanger. Remuez jusqu'à obtenir une pâte bien lisse et homogène.

Beurrez un moule à manqué et versez-y la pâte. Vous pouvez également utiliser un moule en silicone sans y ajouter de matière grasse.

Enfournez et faites cuire le gâteau simple pendant environ 15 minutes.

Vérifiez la cuisson du gâteau avec la pointe d’un couteau.

Elle doit ressortir propre et sèche à la fin de la cuisson.

Démoulez le gâteau sur un plat pour Servir

Miam miam ......... !!!

Marie-Chantal de Verneuil pour DayNewsWorld
There are no translations available.



Allez la jeunesse, c'est le repas des Valentins des Valentines. Alors on met son tablier et aux fourneaux.

Alors on a le choix on choisira soit menu côté mer (poisson crustacé) ou le menu côté viande.

Mais tout sera fait avec amour. Pour une fois très cher ou chère vous êtes prié de me dresser pour votre table avec élégance.

Pour les deux menus il vous faut absolument des pétales de roses rouges et des fraises.

Alors commençons par le menu poisson :

Mise en bouche- love rosé rouge

Entrée-médaillon de saint-jacques nageant dans son filtre d'amour

Plat-Duo de saumon à séparer

Dessert-cœur au chocolat à briser

Pour la mise en bouche prévoir des blinis que l'on découpe avec des emporte-pièces en forme de cœur. Puis après on y applique du tarama et des œufs de lump rouge. Vous pouvez en faire deux parts personne. Disposez sur un petit plateau un cœur rose un rouge puis décorez le rebord de votre plat avec vos pétales de rose.

Passons à l'entrée: faire revenir (en prévoir deux trois par personne) les noix de saint jacques à la poêle assaisonnés d'huile d'olive, de sel, du poivre de Cayenne qui relèvera le goût des coquilles.Faire réchauffer dans une casserole la bisque de homard achetée toute prête. Dressez une fois chaud dans une assiette creuse les noix de saint jacques décorez le bord avec du piment d’Espelette. Les apporter sur la table on amènera dans une carafe ou dans une théière en argent surtout pas dans une saucière ce qui serait banal la bisque de homard que l'on versera délicatement sur les noix.

Le plat : Mettre dans des papiers d'aluminium une darne de saumon donc en préparer deux avec un filet d'huile d'olive, des herbes de Provence quatre tomates cerise, salée poivrée. Une fois le four chaud (préchauffé à 180°),les enfourner pendant dix minutes en n’oubliant pas de fermer comme une petite aumônière le papier d'aluminium. Servir directement sur une assiette avec le papier fermé à l'ouverture de celui-ci se dégagera une bonne odeur. Mettre dans un plat à côé du riz pour servir de garniture au plat. Le riz cuit dans une casserole d'eau avant (le riz Uncle Beans est très facile utilisation). Je précise de faire cuire le riz car je me suis rendue à un dîner où la femme avait dicté à son employée la recette à faire tout était succulent mais elle avait oublié de préciser de cuire le riz il est arrivé dans le plat en argent tout juste sorti du paquet cru !!!

Le dessert . Dans un moule à gâteau en forme de cœur vous mettez du chocolat noir fondu au bain marie ou à feux doux dans une casserole en petite quantité. Pour pouvoir y rajouter une mousse au chocolat blanc. En attendant de faire votre mousse mettre votre plat au frigidaire pour faire durcir votre chocolat. Pour la mousse au chocolat blanc faire fondre 240 grammes de chocolat blanc dans une casserole. Puis y ajouter deux jaunes d’œufs, mélangez . Laissez refroidir puis dans un bol montez cette préparation avec un batteur électrique. Puis rajoutez délicatement les deux blancs en battant toujours. Une fois votre mousse prête la mettre dans votre plat ou se trouve le chocolat. Bien la tasser puis remettre le tout au moins deux heures au frigo. Au moment de servir démouler sur une grande assiette et y déposer une rose coupée si vous avez y mettre en décoration des feuilles d'or en chocolat.

Menu viande.

Mise en bouche cœur doux pain d'épice au fois gras

Entrée Un petit chèvre doux comme toi

Plat Un petit peu de miel tendre au poulet balsamique

Dessert : Cœur gaufré au chocolat sur une glace passionnée

Allez en cuisine. Pour la mise en bouche: Prendre du pain d'épice tranché ou on utilisera des formes en cœur pour le découper. Puis on tartinera quatre morceaux de fois gras. Placez-les sur un plat décoré de pétales de rose.

Entrée : acheter de la salade verte. La disposer sur des petites assiettes à entrée. Acheter deux petits chèvres frais les faire revenir à la poêle. Une fois prêt mettre sur la salade un peu d'huile d'olive, du sel du poivre, un chèvre au milieu de chaque assiette. Puis dessiner un cœur sur la salade autour du chèvre avec du vinaigre . Servir chaud.

Pour le plat: acheter 400 grammes d’aiguillettes de poulet que vous faites dorer avec un peu d'huile dans la poêle. Après rajouter un petit pot de crème allégée avec la poêle de 250 grammes y incorporer trois cuillères à soupe. Vous choisirez des coquillettes pour accompagner votre plat.

Le dessert: achetez des gaufres en forme de cœur. Puis faire fondre du chocolat noir dans une casserole, y tromper un bout de gaufres. Les réservez dans une assiette. Servir dans des coupelles de la glace aux fruits de la passion, puis vous y plantez deux gaufres.

Enfin pour le final des deux repas terminez avec panache.

Avec des fraises achetez au rayon surgelé si vous n'en trouvez pas au rayon frais puis les tremper dans du chocolat noir fondue avant au bain marie. Et les déguster avec du champagne. Vous rejouez ainsi une scène culte de pretty woman.

Bonne Saint Valentin

Marie-Chantal de Verneuil pour DayNewsWorld


We are going to make small Easter nests which will delight the little ones.

Preparation time is 2 h

What it will take to make your sponge cake

3 eggs

90 g of sugar

60 grams of flour

A pinch of salt

We start by separating the whites from the yellows. Half of the yolks and sugar are put in a bowl and whipped until the mixture turns white. The flour is incorporated.The oven is preheated to 210 or thermostat 7.

The whites are set in snow with a pinch of salt and the remaining sugar is added. Yellow and white are mixed gently. We pour the dough of our Easter cake on a baking sheet lined with parchment paper. Cook for 10 minutes.

For the syrup of our Easter cake

3 spoons of water with a mixed sugar. This mixture is boiled and the biscuit is brushed with the sauce of the syrup.

For cream cakes you need 100 g of sugar

150 of butter

A vanilla bean

40g of crushed hazelnuts

2 teaspoons of coffee extract

Some Easter eggs in sugar for decoration

The butter is mixed with a whisk to make it ointment. The seeds of the vanilla bean and the coffee extract are added.

We mix and reserve.

We break the eggs and beat them for 2 minutes. The sugar is added little by little, always whisking. The salad bowl is placed on a water bath and mixing is continued until a doubled volume is obtained. It is removed from the water bath and once cooled is incorporated this mixture with vanilla butter.

The cream is spread inside the biscuit and rolled. It is filmed and placed one hour cool. With one side in a small pot still in the fridge the remaining cream.

We cut the biscuit of our cake into 4 equal sections of cream and spread the sides and the tops of cakes. Cream the turn and place the crushed hazelnuts by hand. Pour the rest of the cream on top and then decorate with the small eggs in sugar and reserve in the fridge until you taste.

Happy Easter.

Marie-Chantal de Verneuil for DayNewsWorld



One of my friends once told me that making complicated dishes to one's guests was useless.

Because they could taste them in the three macaroons Michelin.

We will be inspired by Inès de la Fressange, my friend who always serves her guests a wonderful chicken with mashed potatoes or homemade fries.

Roasted chicken mashed with herb sauce.

Here is the recipe for 4 people the cooking time will be about an hour and 15 minutes of preparation. Go now let's go to the market.

80g softened butter

Black pepper

1 kilograms of chicken

A lemon

For our delicious herb sauce

Two tablespoons of olive oil

2 cloves garlic

A small chopped onion

2 tablespoons pine nuts

A big handful of flat parsley leaves

180 ml of chicken broth

For mashed potatoes predict

1kg 2 of potatoes

2 eggs

125 milliliters of olive oil

Let's start with the chicken preheat the oven to 200 °. Mix the butter and pepper in a bowl. Place the cut lemon in the chicken cavity and tie the legs tightly. Brush the chicken with the butter and pepper mixture in the baking dish. Fairel roast for an hour until the skin is golden and the chicken is well cooked.

While cooking the chicken, the potatoes can be heated in water for 20 minutes until they are soft. Then drain in a bowl, add a little salt and eggs and oil until smooth. Keep warm until ready to serve.

For the accompaniment, the herb sauce: heat the oil in a pan and add the garlic pine nuts and parsley chicken broth and pepper. And once a little heated recover this liquid by putting it in the blender. Mix this sauce. Then warm it up for a minute or two before serving it in your beautiful chicken gravy boat and mashed potatoes that will arrive as chefs on your well-laid table.

Personally I serve this dish a coast-of-nights-villages because this wine has spicy fruity aromas that agree very well with the chicken.

Marie-Chantal de Verneuil for DayNewsWorld