Drizzle the vanilla ice cream with a generous splash of oil and sprinkle with fleur de sel. Don't be afraid of this sweet and savory combo, it tastes amazing! Ingredients: Vanilla ice cream Fleur de Sel Pistachio oil or almond oil

Ingredients: egg yolk Mustard (we used the one with Piment d'Espelette for a little spice) Grape seed oil Salt Preparation: Mix the egg yolks with the mustard and salt, then add the grape seed oil very slowly, drop by drop at first, preferably with a whisk (manually or electrically). Add enough oil until the mayonnaise has the desired consistency.

Ingredients: Hokkaido pumpkin Chicory Radicchio Piedmontese hazelnuts Walnut oil White or red wine vinegar Grape seed oil (or another neutral oil) Ras el Hanout (or other spices as desired) Salt Espelette pepper Ventrêche Basque (marbled bacon) in slices or cubes Preparation: Chop the radicchio and chicory and mix with a vinaigrette made from walnut oil, vinegar, salt and piment d'Espelette. Cut the Hokkaido into large cubes, fry in grapeseed oil, and season with spices. We used Ras El Hanout, but you could also use herbs de Provence or similar. In a separate pan, fry the ventrêche until crispy. When the pumpkin is cooked, serve it with the radiccio and chicory salad and garnish with Piedmont hazelnuts and the fried ventrêche. Bon appetite!

Ingredients: rice noodles Pak Choi red pepper Garlic spring onions coriander Peanuts Grape seed oil Sesame oil, roasted Chili (either dry or fresh) or liquid from Maison Martin Optional addition: Sardines in sesame oil from La Quiberonnaise or Prawns with coriander and ginger from Maison Marthe Preparation: Fry finely chopped garlic and paprika in grape seed oil. Then add pak choi and chili. Meanwhile, cook the rice noodles "al dente" and then mix them with the vegetables and sesame oil (to taste). Cut the spring onions into rings, chop the coriander and add both, along with the peanuts, to the noodle pan. If you like, you can complement the whole thing with sardines in sesame oil or shrimp rillettes (simply crumble them over the noodles). Bon appetite!