Ingredients for 12 people:
- 750g of flat French beans
- 750g of haricot beans
- 750g of kidney beans
- 2 potatoes, 2 zucchinis, 2 leeks, 2 tomatoes
- 1 stick celery, 1 bunch basil
- 5 cloves garlic
- 50g grated gruyere cheese
- 50g grated parmesan cheese
- 2 glasses olive oil
- 250g of pasta shells

Recette:
Shell the haricot and kidney beans.
Cut the flat French beans into small pieces and do the same with the zucchinis, potatoes, leeks and celery.
Bring the mixture to the boil in 3L of water for about 1½ hours
Ensure the pot is big enough!
Meanwhile, scald the 2 big tomatoes for about 2 minutes and peel them
Crush 5 big cloves of garlic with the basil with a pestle & mortar
Add the tomatoes and the olive oil until you obtain a pommade.
20 minutes before the end of cooking, mix the pommade with the contents of the pot
Ensure the dressing is sufficiently spicy
Bring to the boil
Once the water is boiled, add the pasta shells and when they are cooked, add the grated cheese(s)
The soup must be thick and should be served piping hot!

Ingredients for 12 people:
- 12 medium tomatoes
- 1,500kg of cod (salted and rinsed)
- 6 cloves garlic
- 500ml of extra virgin olive oil
- 170ml of milk
- Salt, pepper

Recette:
To remove the salt from the cod, place it in a hollow container, cover with water.
Replace water regularly throughout the course of about 24 hours.
Poach the cod for 8-10 minutes on low heat..
Drain and remove from heat.
Use a strainer to drain the cod thoroughly.
Remove the skin, the edges and thin out the flakes of the flesh of the cod.
In the mixer, place the cod and garlic.
In 2 separate pans, heat the oil and boil the milk.
Decrease the temperature slightly to keep the milk warm.
Then, little by little, pour the oil and milk alternately into the mixer until the paste is very light, homogeneous, like mashed potatoes.
Season to taste.
Scald the tomatoes for about 2 minutes and peel them. Cut the top off each tomato and scrape out the flesh.
Then, fill each tomato with the brandade mixture.

Ingredients for 12 people:
- 400g of kalamata black olives
- 100g of walnuts
- 2 sprigs thyme, 2 sprigs rosemary
- 100g of capers
- 4 cloves garlic
- 1 large spoonful of orange peel
- Juice of 1 lemon
- Olive oil, Pepper

Recette:
Peel the cloves, stone the olives and place all the ingredients (except oil and pepper) in a mixer
Mix all the ingredients for a few seconds then add pepper
Mix again whilst carefully adding olive oil
Work the paste until you obtain a soft and smooth texture.
Spread the tapenade mixture onto on slices of toasted bread.

Ingredients for the pastry shell (12 people):
- 340 g salted butter (room temperature)
- 170 g sugar
- 2 eggs (55 grams)
- 520 g flour

Pastry:
Beat together the butter and the sugar, and add the eggs to make the pastry mixture.
Let the pastry rest for 30 minutes in the refrigerator.
Roll out the pastry to a thickness of about 5 mm and put it in a buttered tart dish or mould. Prick the pastry all over with a fork then put it back in the refrigerator to get cold. Preheat the over to 170º and cover the pastry in the mould with baking paper, then cover with chickpeas: this is called 'pre-cooking'. Leave in the oven to cook for about 30 minutes; the pastry should not brown too much.

Ingredients for the almond cream and plum filling (12 people):
- 15 black plums
- 120 g butter
- 120 g sugar
- 120 g almond meal
- vanilla flavouring
- 25 g flour
- 3 eggs

Almond cream and plum filling :
Almond cream and plum filling
Put into a mixer / blender the butter, sugar, almond meal, eggs and flour and process until fully blended. Spread the creamy mixture over the tart shell (about 5 cm) then cover with the cooked plums cut into small pieces (4 to 8 pieces depending on the size of the plums)
Put into the oven and cook for 30 to 40 minutes at 180º.