Menu		Version Française
	Snails with parsley and tomato dressing                                   ***                    Beef in the burgundy style                                   ***                            Lemon tart
Cookware
	- Pots and pans - Pie baking dish - Knives

Ingredients for 12 people: - 1 half-dozen snails per person - 1.2kg of curly-leaf parsley (stems removed) - 3 kg tomatoes - 100 g French shallots - 360 g crème fraîche (naturally soured cream) - 260 g butter - 1 large bunch mixed herbs - salt and pepper

Preparation
1. Remove the stems from the parsley until you have 1.2kg, wash the parsley, and then cook it in boiling salty water until it is no longer 'tough'.
2. Rinse it in cold water so that it keeps its colour.
3. Squeeze the parsley strongly using your hands to eliminate as much of the water as possible and keep it in a cool place.
4. Scald the tomatoes in order to remove the skins, then cut up the tomatoes into small cubes. Cook over gentle heat 20g of French shallots in 15g of butter: Don't let them brown. Add the tomatoes and the mixed herbs. Cook over a low heat until the liquid has evaporated.
Season (salt, pepper)

Completion
1. Put the cream into a small saucepan and bring to the boil. Add the parsley and stir over medium heat for several minutes.
2. Add the 15 g of butter and gently blend together: the parsley should not be reduced to a purée. Season (salt, pepper)
3. First drain the snails of any liquid, then fry them using 10g of butter with 10g of shallots.

Serving
Choose 4 deep plates (even better, four large silver dishes designed for this purpose) and form a rosette in green, red and black by putting the snails in the middle, the tomato all around, and the parsley cream on top.

Ingredients for 12 people: Preparation: 30 minutes. Cooking time: 2 hours - 2400g beef (bladebone, silverside, chuckbone) - 3 bottles of full-bodied red wine - 6 medium onions, 9 carrots, 5 leeks - 120g butter - 6 large spoonfuls of oil - 6 large spoonfuls of flour - 3 small spoonfuls of salt - 30 grains of pepper, 3 twigs of thyme, 9 bay leaves, 12 cloves - 900g small mushrooms - 450g of smoked bacon cut into pieces - 1800g of potatoes

Preparation :
1. Prepare a marinade with the wine, 3 onions stuck with cloves, 3 carrots cut in round slices, thyme, bay leaves, 30 grains of pepper, 2 leeks cut into small slices.
2. Put the meat in the refrigerator to marinate 24 hours beforehand (cover the dish with plastic film). In a cast iron pot, preferably, brown the meat rapidly in butter and oil (using oil prevents the butter from burning). The meat is sufficiently browned when it no longer sticks to the bottom of the pot when moved about.
3. When the meat is browned, take it out and brown the onion in the pot, add the bacon pieces, the carrots, the rest of the leeks (not those used for the marinade), sprinkle lightly with flour, add the marinade which has been passed through a filter, and a glass of water. Bring to boiling point, then put the pot covered with a lid in the oven and cook for 180C for 2 hours. (Thermostat 6)
4. Add the potatoes cut into large pieces 1 hour before the end of the cooking time. Fry the onions in a pan with butter and add them to the pot ½ an hour before the end of the cooking time. At the same time, verify the seasoning and correct if necessary.
Serve the beef dish very hot, sprinkled with chopped parsley.

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

Tart filling:
- 8 lemons
- 16 eggs
- 600g sugar
- 480ml thickened cream

Instruction:
Wash the lemons, zest them, and then squeeze to obtain the juice.
Rub the sugar and the zests together until the sugar becomes moistened.
Mix the eggs and the sugar until the sugar dissolves.
Beat the cream lightly and add to the egg/sugar mixture.
Add the lemon juice. Mix all elements together until the filling becomes quite thick, then leave the filling in the refrigerator for one night preferably.
Heat the oven to 170ºC. Pour the filling into the pre-cooked pastry shell then cook in the oven for approximately 40 minutes.