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Preparation: 20 min.Cooking time: 1 h.Ingredients for 6: 1 chicken, cut into 6 pieces 1 kg tomatoes 700 g sweet peppers (green and red) 3 onions chopped 3 garlic cloves 1 glass white wine 3 dessert spoons Hediard vinegar and sweet pepper pulp and P.D.O. Espelette pepper Hediard olive oil  1 bundle mixed herbs Hediard salt, pepper Instructions: Heat 4 dessert spoons of Hediard olive oil in a large saucepan Lightly brown the onions, pressed garlic, and the sweet peppers cut into strips Leave ..

Preparation time: 20 min.Ingredients for 4: 300 g steak (faux-filet) Beansprout salad: 300 g beansprouts 1 bay leaf 2 shallots Hediard black Malabar pepper 1 chopped garlic clove 1 teaspoon caster sugar 2 teaspoons Hediard Bordeaux wine vinegar Hediard Walk in the Country' salt (ref 122483) 100 g carrots 2 soup spoons Hediard grapeseed oil ½ bunch chives 1 branch of thyme 1 Granny Smith apple Barbecue sauce: 45 g Worcestershire sauce 20 g Hediard grapeseed oil 1 teaspoon Tabasco 25 g ketchup 70 ..

IngredientsFor 200gr Glass Jar DUCK Foie gras semi-cooked Raw duck liver 200gr Hediard Four spices 2gr Hediard Fleur de sel 5gr Hediard White pepper 1gr Hediard White sugar 1gr Port wine 8ml Cognac 6ml For 200gr Glass Jar GOOSE Foie gras semi-cooked Raw Goose liver 200gr Tropique peppercorn Hediard 3gr Fleur de sel Hediard 5gr White pepper 1gr White sugar 1gr Port wine 7ml Cognac (VSOP) 11ml Preparation (seasoning, marinating)Season the foie gras and marinate 1 night.Cooking Plunge the r..

Preparation: 30 min Cooking time: 20 min. Ingredients, for 2: 1 duck breast fillet 200 g shallots 10 cl Hediard vinegar with raspberry pulp 1 dessertspoon Hediard raspberry bush honey Instructions: Cook the duck, leaving the skin on Remove the duck from the pan Gently fry the shallots until they are golden brown Add the honey, then the Hediard vinegar and raspberry pulp Serve with sautéed potatoes. ..