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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 to cook for 5 min Wash and skin the tomatoes Cut them into pieces and add to the sweet peppers in the saucepan Season with salt and pepper Cover and leave to simmer for 20 min Season the chicken pieces with salt and pepper, and brown in the olive oil in a wide, shallow pan Add the chicken pieces to the vegetables, then the bundle of herbs, the white wine, and the Hediard vinegar and sweet pepper pulp and P.D.O. Espelette pepper Cover, and cook for 35 minutes. ..

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 g tomato paste juice of ½ a lemon 50 g caster sugar For the barbecue sauce:Whisk all the ingredients together and put in the fridge.For the beansprout salad: Chop the shallots and garlic Snip the chives Grate the carrots Peel and grate the apple Combine all the ingredients, adding the red wine vinegar, oil, a sprig of thyme, one bay leaf, pepper, sugar, and 'Walk in the Country' salt Leave to marinate for 24 hours Pre-heat the grill: Grill the steaks on both sides and leave to cool Mar..

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 rubber bands alone in boiling water for 5 min. to sterilize them, take them out and leave them to cool down Weight the foie gras and put the right portion in each jars Close the jars by hooking them with the rubber band Lay out the jars in a pan next to the other BUT with chiffon or newspaper at the bottom and in between each jars to avoid that they break due to the boiling water pressure Several layers of jars on the top of the other can be done if protected from the others Put room temperature ..

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. ..