Ingrédient
- N'importe quel ingrédient. ---- ------- -------- ----------- (Golden) Sultana's Raisins 1 pinch of salt 1/2 paton of puff pastry 12 petals of tomato confit 2 Small Spoons of Cinnamon 5-Spice powder mix 70% Dark Chocolate A few leaves of dill, parsley, & slices of shallots for deco a few mint leaves for garnish Abricots agar agar Agneau Haché Ail Aioli aioli sauce all purpose flour All-Purpose Flour (T55) All-Purpose Flour (T65) Allspice ALMOND BISCUIT Almond cream ALMOND CREAM (for 1 large tart) ALMOND DACQUOISE ALMOND FILLING Almond Flour Almond Flour (blanched and ground almonds) ALMOND IMBIBING SYRUP almond meal Almond Meal (almond flour0 Almond Meal (for dough) Almond Meal (for sable dough) Almond Meal/Ground Blanched Almonds Almond Paste Almond pieces Almond pieces (very small) Almond Powder Almond Powder (Almond Flour or Almond Meal) Almond Powder (Almond Flour) Almond Powder (Amond Flour) Almond Slices (toasted) Almond slivers Almonds Almonds (peeled if possible) Almonds Slivers Almonds Slivers (toasted) Almonds, sliced and toasted Amande en Poudre Amande Moulue Amandes Amandes Effilées (grillées) Amandes Efilés Mouillés (pour décore) Amandes fraîches Amandes hachées Amandes moulues Amidon de Maïs Anchois Anchois dans l'huile anchovies anchovies in oil anchovy in oil Aneth Fraîche Anis Etoilé Anise Seeds Any Desired Herbs Any green vegetables (green beans or peas, asparagus...) aparagus Apple Apple Cider Vinegar Apple Juice Apple Sauce apples Apples (for caramelized apples) Apples (golden are perfect) Apples (Granny Smith) Apricot Apricot Confit (Candied Apricot) APRICOT CREMEUX Apricot Glaze (or jam) Apricot Halves Apricot Puree APRICOT WHIPPED CREAM Apricots Apricots (fresh or canned, chopped) Apricto Purée Aquafaba (chickpea cooking liquid) Arborio rice Arborio rice (also Carnaroli or Vialone Nano) Armagnac Aromatic herbs like rosemary, fennel, thyme, bay leaves Artichoke Globes Artichoke hearts artichokes artichokes barigoule Arugula for deco (optional) Arugula, or Baby Spinach, or Watercress Asapargus Asparagus Asparagus (white or green) (any amount) Asparagus or green beans ASSEMBLY ASSEMBLY OF THE PÂTÉ: Aubergine Avocado Baby Arugula or Mesclun Baby Leeks Baby salad Back Currant (Cassis Puree) Bacon Bacon (uncooked) Bacon stripes Baguette (sliced) Baies Roses ou poivre vert Baking Parchment Paper (228.6 by 355 mm/9 Baking Parchment Paper (23 x 35 cm or 9 x 14 inch) Baking Soda Balsamic Vinegar Balsamic Vinegar (optional) Balsamique vinegar Banana Banana (ripe, mashed with a bit of lemon juice) bananas Banyuls or Red Porto basil Basil (finely chopped) Basil (finely sliced) Basil (for garnish) Basil Leaves Basil, Fresh (for Decoration) Basil, Parsley, Bay Leaves, Thyme Basil, parsley, tarragon, coriander, chives... Basilic Bass Fillets Bâton de Cannelle Bay Leaf Bay Leaf/Thyme Bay leaves Bayleave and thyme bayleaves Bean or tiny figurine Bechamel sauce beef bones Beef Cheeks Beef for stew Beef or bull in large cubes Beef or Chicken broth Beef or Vegetable Stock Beefsteak Tomatoes Beer (optional) Beets (large) Bell pepper Bergamot Berries for Topping Beurre Beurre (à temperature ambiante) Beurre (pour le moule) Beurre (Si vous pouvez en trouver essayer le beurre de tourage) Beurre à températeur ambiant Beurre Blanc Beurre blanc sauce Beurre Mou Beurre pour les moules Big Eggplant Big Onion Big Red, Green & Yellow Pepper Big zucchini Bisque Sauce Bitter almond essence Bitter almond extract BItter almond syrup BITTER ALMOND WHIPPED CREAM BLACK CURRANT JELLY (for 8 domes) Black Currant Purée Black olive like Kalamata Black olive pitted Black olive tapenade Black Olive Tapenade (see recipe) Black Olives black olives (pitted) Black Olives (unpitted) black olives pitted and roughly chopped (optional) Black or Green Olives or both (chopped) Black Pepper (freshly ground) Black pepper corn Black Pepper Corns Black pepper crushed Black Peppercorns Black poppy seeds Black Rice Black Trumpet Mushrooms (if fresh 60g) Blackberries Blackcurrant cream BLACKCURRANT JAM Blackcurrant puree Blanc d'Œuf Blanc d'Oeufs Blood Orange Blood Oranges Blow Torch blue cheese Blueberries Bœuf Haché Boiled eggs Boiled potato Bone marrow Boneless Cod Filets Bottle of red wine Bottle of red wine with body (like a Côte du Rhône Bottled Water Bouchot Mussels Branch of Celery Branch of Chervil Branches de Céléri Branches of Celery Bread Crumbs Bread Dough (ready-made or home-made white bread dough) Bread Flour Bread Flour (T65 or T80) Bread flour (T65) Bread Slice Breadcrumbs Breadcrumbs or Panko Brioche Brisket broccui cheese ( french ricotta from corsica) Brocolis, Carrot, Green Beans, Peas, Dices of Potatoes, Broken Flaky Cooked Puff Pastry - or feuillantine or toasted almonds (for tart crust) Brousse or fresh Sheep's Milk cheese like Ricotta Brown chicken stock Brown Onions (thinly sliced) brown sugar Brown veal or beef stock Browned Butter Buckwheat Flour Buckwheat Galettes Bulbe de Fenouil Frais Bulbe de Gingembre Frais Bunch Fresh Basil Bunch of Parsley Bunch of Rosemary Bunch of Thyme Bunch parsley Burger buns Butter Butter (#2) Butter (at room temperature) Butter (at room temperature), cut into cubes Butter (cold) (for tart crust) Butter (for caramelized apples) Butter (for crumble) Butter (for dough) Butter (for fruit filling) Butter (for molds) Butter (for sabayon) Butter (for strawberry cream) Butter (for sweating the onions) Butter (for tart crust) Butter (I used half and half of sweet butter and semi-salted butter) Butter (If you can get it, use dry butter) Butter (melted) Butter (melted) (for crêpes) Butter (optional) Butter (room temperature) Butter (soft) Butter (soft) (for pâte sucrée) Butter (soft) (for sweet pastry) Butter (soften) Butter (softened and at room temperature) Butter (softened at room temp) Butter (softened) Butter (unsalted and cold) Butter (unsalted, cold) (for lemon filling) Butter (unsalted) Butter (unsalted) (for Creme Patissiere au Chocolat) Butter (unsalted) (for Pâte à Choux) Butter (very soft but not melted) Butter (very soft but not melted) (for mousse au chocolat noir) Butter (very soft but not melted) (for pastry cream) Butter (very soft but not melted) (for sable dough) Butter a room temperature Butter and flour for the molds Butter and Sugar for mold butter and sugar for the mold Butter at room temp Butter for baking dish butter for cooking crepes butter for mold Butter for Scallops Butter for the molds Butter for the pan Butter, Salt, Pepper Butter, unsalted (cold cut into pieces) Button mushrooms Button Mushrooms (cleaned and chopped) Cabbage Cabbage (large) cacao powder Cacao powder or Matcha Tea powder Calamari Calamari (in slices) Calvados or Armagnac (optional) (for caramelized apples) Camembert Candied Fruit Candied Fruits candied ginger Candied Ginger (chopped) of Candied Orange Peel Cane Sugar Cane Sugar or Sugar Syrup Canned Tuna Cannelle Canola Oil Canola Oil (Olive Oil would also work) Canola Oil or Clarified Butter Cantal Cheese Cantaloup Cantaloupe Capers Capers (finely chopped) Capers (rinsed and crushed) (optional) Capers or Caper Berries Capon ( or large chicken) Capon (or chicken) stock Capres CARAMEL BANANAS: CARAMEL CHOCOLATE LAYER CARAMEL VANILLA LAYER CARAMELIZED HAZELNUTS CARAMELIZED ONIONS Cardamom Carotte Carottes Jeunes (Si vous n'avez pas de carottes jeunes, des carottes normales fonctionnent aussi bien) Carrotes Carrots (chopped) Carrots (large) carrots, courgettes, asparagus, greens beans... CASSIS CHANTILLY CREAM Cassonade Cassonade (Brown Sugar) Caster Sugar Cauliflower Cayenne Pepper Cébettes celeri Celeriac celery branch Celery Root Celery Root (Celeriac) Celery Root (large or 2 small, trimmed, celeriac) Celery stack Celery Stalk Celery stalk with leaves Celery Stick Celery Sticks Celery sticks (diced) Champagne Vinegar CHANTILLY Chapelure Chcolate chips Cheese (salers or gruyère) Cherries Cherries (pitted and halved) CHERRY CREAM Cherry Jelly Cherry puree Cherry Tomatoes Cherry Tomatoes (or sundried tomatoes) Cherry tomatoes yellow, red, orange Chervil Chervil for decoration Chervil or parsley for garnish Chesnut Flour Chestnut Chantilly Chestnut Cream Chestnut Cream (Crème de Marron) Chestnut flour Chestnut paste CHESTNUT SPAGHETTIS Chick Peas (cooked) Chicken Chicken (legs & thighs) Chicken bones Chicken breast Chicken Breast or Chicken Tenders chicken breast skinless Chicken Breasts chicken broth Chicken legs Chicken liver Chicken Livers Chicken or Guinea Fowl (medium size about 1 kilo) Chicken or Turkey pieces, such as wings, thighs and drumsticks chicken or vegetable broth or water Chicken or Vegetable Stock CHICKEN SATAY Chicken stock Chicken Stock (or vegetable stock) chicken stock or water Chicken Thighs Chickens (cut into 12 pieces) CHICKPEA FILLING Chickpea Flour Chickpea flour (garbanzo beans) chili pepper Chili pepper (optional) Chili Pepper (Piment d'Espelette) Chili Pepper (such as Piment d'Espelette) Chili pepper (thai) Chili Powder Chilli Pepper Chinese 5 spices mix chive chives Chives (chopped) Chives (finely minced) Chives (fresh) (chopped) (optional) Chives (or chopped fresh dill or tarragon) Chives or scallion Chives, Reserved FennelFronds Chocolat au Lait Chocolat Noir (60%) Chocolat Noir ou au Lait Chocolate Chocolate « Guanaja » (Valrhona 70%) Chocolate « Guanaja » (Valrhona 70%) (2.29 oz) Chocolate (60% cacao) Chocolate (70% cacao) Chocolate (70% cacao) (for ganache) Chocolate (70%) (for mousse) Chocolate (Valrhona Caraïbes 66%) Chocolate 60% Chocolate 66% Chocolate 66% Valrhona Chocolate 70% CHOCOLATE BISCUIT CHOCOLATE CANDY BASE Chocolate Chips CHOCOLATE CHUNK FINANCIERS Chocolate cream Chocolate Dark (at least 60%) CHOCOLATE DOUGH CHOCOLATE FILLING Chocolate for dipping the orange rind (optional) chocolate ganache Chocolate Ganache (see recipe) CHOCOLATE GANACHE CARAIBES CHOCOLATE GLAZE CHOCOLATE GLAZE (enough to glaze about 8 domes) CHOCOLATE MACARON SHELL CHOCOLATE MOELLEUX CHOCOLATE MOUSSE CHOCOLATE SABLÉ BRETON Chocolate Spread Chocolate Sprinkles or Chocolate Chips Chocolate, Dark (for Creme Patissiere au Chocolat) Choice of herbs (parsley, chervil, chive) Choice of Nuts (pine nuts,,,, hazelnuts, walnuts, pistachio) Chopped Almonds Chopped Almonds (toasted) Chopped Chive for garnish Chopped chocolate Chopped Dried Figs Chopped Fresh Chervil or Chives, Parsley, Tarragon Chopped Fresh Chives Chopped lemon Chopped Onions chopped parsley Chopped parsley for Gambas Chopped shallots Chopped tomato Chopped Whole Orange Chorizo Chorizo, fresh CHOUX PASTRY DOUGH Chuck Steak Ciboulette Cider Cider Vinegar Cilantro Cilantro (coriander) cinamon sticks Cinnamon cinnamon (optional) Cinnamon Stick Citron Citron Jaune (pressé) Citron Jaune ou Citron Vert Citron Jaunes Clams Clarified butter CLASSIC PUFF PASTRY (PÂTE FEUILLETÉ) Clementines Clove of Garlic (smashed) Cloves Cloves garlic Coarse Salt Coarse Sea Salt Coarse Sea Salt (grey or white) Coarse Sea Salt (unrefined) Coarse Sugar COATING MIXTURE Cocao Nibs Coco Powder Cocoa Butter Cocoa Butter (for tart crust) Cocoa Butter (in powder) Cocoa Chocolate 70% Cocoa Powder Cocoa Powder (unsweetend) Coconut Cream Coconut Cream (Chilled) COCONUT DACQUOISE Coconut milk Coconut Oil Coconut Oil (at room temperature, should be solid) Coconut Powder Coconut sugar or light brown sugar COCONUT TUILE Cod (deboned and skinned pieces) Cod fish fillet coffee beans Cognac Cognac (optional) Coinfectioner's Sugar Cointreau or other flavored Liquor Cold Butter Cold Butter (cut into small pieces) Cold Butter (second part) Cold Heavy Cream (whipping cream) Cold Melted Butter cold water Cold Water (for tart crust) Cold Whipping Cream (35%) Concentré de Tomate Concombre Confectioner Sugar Confectioner Sugar (icing sugar) Confectioner's Sugar Confectioner's Sugar (Icing Sugar) Confectioners Sugar (icing sugar/powdered sugar) Confit d'Abricot Confit de Melon Consommé en Gelée Cooked Beets Cooked Chickpeas Cooked green lentils Cooked ham cooked potato Cooked Snails Cooking technique Octopus Cool Melted Butter Copeaux de Chocolate* (see footnote) coriander Coriander seeds corn flakes Corn Flour Corn Meal (Fine) Corn semolina or corn meal Corn starch Corn Starch (for strawberry cream) Corn Starch (Maizena) cornichon Cornichons Cornstarch Cornstarch (Corn Flour) Cornstarch (for Creme Patissiere au Chocolat) Cornstarch (for pastry cream) Cornstarch (for the custard) Cornstrarch Courgette Courgettes Courgettes Jaune Courgettes Vertes Couscous Crab (canned ok but good quality) CRAB AND AVACADO SPOONS crab meat Cracked Pepper and Salt CRAQUELIN CRAQUELIN (cookie hat) CRAQUELIN (crisp cheese hat) CRAQUELIN (crispy cookie hat) Craquelins pour Choux Cream Cream (32% or 34% fat content) Cream (35%) CREAM ANGLAISE cream cheese Creme Anglaise CRÈME AU CHOCOLAT Crème d'Amande Crème de Cassis CRÈME DIPLOMAT CRÈME DIPLOMATE Crème Entière (35%) Crème Epaisse Crème Epaisse (35%) Crème Épaisse or Sour Cream Crème Fleurette Crème Fraîche Crème Fraîche (or Sour Cream in a pinch) Crême Fraîche (or sour cream or mascarpone) Crême Fraîche (or sour cream) CRÈME LÉGÈRE CREME LEGERE/CREME DIPLOMATE Crème Liquide Crème Liquide (35%) Creme Mousseline Praline for Paris Brest Crème Mousseline Pralinée Crème Pâtissière CREME PATISSIERE (Pastry Cream) crépine de porc Crépine de pork (optional - will give your pâté that rustic look) Crimini or Button Mushrooms CRIPSY FEUILLANTINE Crushed black pepper (use Jamaica pepper aka Allspice or Cubeb (tailed)) Crushed Hazelnuts Crusty Bread without rind crystal sugar Crystallized Ginger (chopped) cucumber Cucumber (sliced) Cuisses de Canard Cumin Cumin en Poudre Cumin en Poudre (facultatif) Cumin Powder Cumin Seeds (toasted & grounded) Cumin, fennel seeds, nutmeg, dry rosemary, coriander seeds Currants Curry en Poudre Curry Madras Curry Powder CUSTARD D'échalotes Ciselées DACQUOISE DACQUOISE (for about 10) DACQUOISE AUX NOISETTES (Hazelnut Dacquoise) Dark Beer Dark chocolate Dark Chocolate (60-70%) Dark Chocolate (60% cacao) (for ganache) Dark Chocolate (60% cacao) (for mousse au chocolat noir) Dark Chocolate (60% cocoa) Dark Chocolate (60%) Dark Chocolate (65% cacao content - good quality) Dark Chocolate (66% Cacao) Dark chocolate (70%) Dark Chocolate (between 55 and 65 %, so not too bitter) Dark Chocolate (for Glazing) Dark chocolate 55% minimum Dark Chocolate 60 to 70% Dark Chocolate 70% (or use Milk Chocolate if you prefer or mix the two half & half) Dark Chocolate 70% Valrhona Dark Chocolate, 66% Dark Rum DAY 2 De l'Eau Tiède Desiccated coconut Desiccated Coconut (Coconut flakes) Diced Shallots Dill Dill for Garnish DOUGH Dough for quiche Dough for tart (pie crust, or Pate feuillettee) Dover Sole Dover sole Fillet Dried Apricots Dried Apricots (chopped) Dried Figs Dried Ham (thinly sliced) Dried Herbes de Provence Dried Lavender Dried Porcini Mushrooms Dried Prunes Dry Active Yeast Dry Baker's Yeast (or Fresh Yeast) Dry bread Dry egg white Dry Fennel dry oregano Dry Organic Lavender Dry Sherry Dry White Beans (Tarbais or Lingot) Dry white wine Dry White Wine (optional) Duck Duck Breast duck breast (filet or magret) Duck Breasts Duck Ham (Salted and dry duck breast) Duck legs Duck Magrets (duck breast) Duck or Goose Fat Duck or Pork Fat Duck Thighs Ducks (whole) Earl Grey Tea Bags easy Pie crust Eau Eau de Fleur d’Oranger Eau froide Échalote Échalotes Échalotte (émincée) Échalotte ou Oignon egg Egg - cold (for dough) Egg (about 1.5) Egg (for Creme Patissiere au Chocolat) Egg (for egg wash) Egg (for pâte sucrée) Egg (for sweet pastry) Egg (for tart crust) Egg wash egg white Egg Whites Egg Whites (About 2 ½ Whites) Egg Whites (About 3) Egg whites (about 4) Egg Whites (About 5) Egg Whites (for mousse au chocolat noir) Egg Whites at Room Temperature egg yolk Egg Yolk (for egg wash) Egg Yolk (for Tapenade) Egg Yolk (large) Egg Yolk Beaten with 1 oz of whipping cream for egg wash) egg yolk for wash egg yolk wash egg yolks Egg Yolks - cold (for dough) Egg Yolks (About 1) Egg Yolks (About 2) Egg Yolks (about 3 eggs) Egg Yolks (about 3) Egg Yolks (for Creme Patissiere au Chocolat) Egg Yolks (for crème) Egg Yolks (for lemon filling) Egg Yolks (for mousse au chocolat noir) Egg Yolks (for mousse) Egg Yolks (for pastry cream) Egg Yolks (for sabayon) Egg Yolks (for the custard) Eggplant Eggplants eggs Eggs ( Hard-Boiled, Cut into Wedges) Eggs (About 1) Eggs (About 2) Eggs (farm fresh) Eggs (for lemon filling) eggs (large) Eggs (large), separated Eggs (medium size) Eggs (room temperature) (for crêpes) Eggs (whisked lightly) Eggs Yolks Eggs,, whisked (for Pâte à Choux) Elderflower syrup Emmenthal Cheese Emperor Fish Encorcets (grands) Endives English Peas Épaule d'Agneau Epices à Pain d'épices Épluchure d'Orange (Zest d'Orange) Épluchure de Citron Eric' s easy pie crust Eric's Vinaigrette de ma Grandmère Espelette chili pepper Estragon Extra Dry White Vermouth (Noilly Prat) or Dry White Wine (Chenin Blanc) EXTRA INGREDIENTS Extra Virign Olive oil Extrait d'Amande Amère Extrait d'Amandes Amères Farine Farine (type 55) Farine d'Engrain Farine de Kamut Farine de Seigle Farine T45 Farine T55 Farine T65 Farine Tout Usage Fatty Ground Pork Fava Beans Fécule de Maïs Fécule de pomme de terre Feécule de Maïs Fennel Bulb Fennel Bulbs Fennel cream Fennel seeds Fennel Seeds (ground or whole) Fennel seeds instead of orange, lemon and cinnamon Fennel, Coriander, Anise (seeds) Fenouil Feuillantine Feuillantine (Crushed up Feuille de Laurier Feuilles Azyme Feuilles de Basilic Feuilles de Laurier Fèves fFour fig and rosemary preserve Fig Purée Figs Figs for the tart Figs fresh Figues Séchées Filet d'Agneau Filet de Saumon Filet du Flétan (ou d'autres poisson blanc) Filets d'Anchois à l'Huile Filets de Rouget (Red Mullet) Filets of John Dory (de-boned and de-skinned) Fillet of Dover sole FILLING Financier batter recipe Fine Salt Fine Sea Salt Fine Sugar Fine White Sugar Finely grated zest & juice of lemon Finely Ground Hazelnut for the pan Fingerling Potatoes Fingerling potatos FINISHING Firm White Beans First part Fish Bones Fish Fillet Fish fillet of your choice Fish fillet with skin on Fish Fillets - preferably from a flat fish (skinned) Fish Fillets (sea bream or sea bass, with skin is better) Fish for Soup Fish Scraps (if you have some otherwise add a couple more scallops, shrimps) Fish Stock Fish Stock or Water Fish trimmings FLAKY HAZELNUT PRALINE Flaky Savory Pie Dough Flaky Savory Pie Dough Recipe Flaky Tartelette Dough Flat Fish Bones Flat parsley (finely minced) Flat Parsley (minced) Fleur de Courgette Fleur de Sel (optional) Fleur De Sel or Heavy Sea Salt Fleur du Sel or Heavy Se Salt flour Flour - all purpose (for dough) Flour (all purpose) Flour (for crêpes) Flour (for crumble) Flour (for pastry cream) Flour (for Pâte à Choux) Flour (for pâte sucrée) Flour (for sable dough) Flour (for sweet pastry) Flour (for tart crust) Flour (for the mold) Flour (t45 if available or all purpose) Flour (T55 or T65 - All-Purpose Flour) flour for the rolling Flour T45 Flour T45 (all-purpose flour) Flour T55 or all purpose Flour T65 Flour T65 (Bread Flour) Foie gras Foie Gras (raw or cooked) Foie Gras en Cubes Foies de Volaille Fond d'Agneau FOR BASSINAGE FOR CHOCOLATE PASTRY CREAM FOR CRUST for deco (parsley leaves) FOR EGG WASH FOR ORANGETTES FOR PERSILLADE FOR PLATING For the Almond Coconut Cream For the batter For the Bechamel cream FOR THE BISCUIT FOR THE BLACK CURRANT JELLY FOR THE BREADED BATTER For the cake FOR THE CAKES For the caramel FOR THE CARAMEL SAUCE For the Chestnut Chantilly for the chocolate ganache FOR THE CHOCOLATE MOUSSE FOR THE CHOCOLATE SAUCE For the chocolate topping for the choux pastry dough For the Craquelin FOR THE CREAM FOR THE CRÈME ANGLAISE For the croutons for the crumble FOR THE CRUNCHY FOOT For the crust For the custard For the dough For the end of kneading For the Feuillantine FOR THE FILLING For the Finish FOR THE FISH for the garnish For the ice cream For the Meringue For the mold FOR THE MUSHROOMS For the Orange Cremeux For the Orange Madeleine Biscuit For the Orange Vanilla Compote FOR THE PANISSE of MARSEILLE For the parmesan cream foam FOR THE PÂTÉ FILLING: For the peaches for the pears For the ratatouille for the roasted Hazelnut FOR THE RUB For the Sablé Breton (Tart Element) For the Salsa for the sauce FOR THE SAUTÉED BANANA For the seeds FOR THE SPINACH For the taste For the tempura batter For the vegetables for the vinaigrette For the Whipped Chocolate Ganache For the yogurt sauce FOR WHITE CHOCOLATE PASTRY CREAM Four FRENCH MERINGUE fresh anchovies Fresh Baby Smelt Fresh Basil Fresh Basil Leaves Fresh Black Figs Fresh Blueberries Fresh cherries fresh chili Fresh Chives or Dill Fresh Chives,, Parsley, or Chervil (chopped) Fresh Cod fish Fresh Curd Cheese (such as ricotta) Fresh Dill Fresh Dill or Nutmeg (optional) Fresh Figs Fresh Figs, Fresh Berries . . . Fresh Ginger Fresh Goat Cheese or Ricotta Fresh green peas Fresh Ground Nutmeg Fresh herbs Fresh Herbs (for Tapenade) Fresh Herbs (parsley, chives, chervil, tarragon, and/or basil) Fresh herbs (parsley, tarragon, chives...) Fresh Herbs for Garnish Fresh herbs like basil, coriander, parsley, chervil, chives... fresh lard Fresh large Spinach Leaves Fresh lemon juice Fresh Lime Juice FRESH MANGO Fresh mint Fresh Morrels Fresh Mozarella Cheese Fresh or Active Dry Yeast Fresh or dry Figs Fresh or Frozen calamari Fresh or Frozen Raspberries Fresh Orange Juice Fresh Parsley Fresh peas Fresh pistachios for decoration Fresh Plums Fresh Raspberries Fresh Raspberries (quantity depends on size) Fresh raspberries (you may substitute other berries) ( for fruit topping) Fresh red fruits of your choice fresh Rosemary Fresh Sage Fresh Salmon Fresh Scallops (rinsed, cleaned and deveined) Fresh Seasonal Fruits (apricots, peaches, raspberries, strawberries, etc.) Fresh Sheep milk cheese (like Pelardon) Fresh Sorrel Fresh spinach Fresh Squeezed Orange Juice Fresh Squid ink fresh strawberries Fresh Strawberries (for deco) Fresh Strawberries (for soupe aux fraises) Fresh Tarragon Fresh Tarragon Leaves fresh thyme Fresh Thyme (sprigs) Fresh Thyme, Rosemary Fresh Tomato (diced) Fresh tomatoe Puree Fresh tomatoes Fresh Truffle Fresh Truffles Fresh Verbena Fresh verbena leaves fresh yeast Fresh Yeast (12.5 g if dry) Fresh Yeast (or 14 g (2 oz) Dry Yeast) Freshly Ground Black Pepper Freshly Ground White Pepper Fromage Blanc (use Greek Yogurt if you can't find it) Fromage de Chèvre Frais Fromage Rapé FROZEN RASPBERRY CHUNKS Fruit Juice (equal part of lemon, grapefruit and orange) Fruits frais de saison galette bretonne Gambas Gambas (large shrimp) GANACHE Gariguettes or other variety of Strawberries Garli clove garlic Garlic (chopped small) Garlic (minced) Garlic Bulb garlic clove Garlic Clove (halved) Garlic Clove (peeled and halved) Garlic Cloves (crushed) Garlic Cloves (finely chopped) Garlic Cloves (minced) Garlic Cloves (peeled and chopped in small pieces) Garlic Cloves (thinly sliced) Garlic, Thyme, Bay Leaves (as desired) Gelatin Gelatin (2 sheets) Gelatin (for mousse) Gelatin (powdered) Gelatin Leaves Gelatin sheet Gelatin Sheets gelatine (sheets ) Gelatines Sheets Generic Bread dough recipe Ginger Ginger (minced) (for fruit filling) GINGER GANACHE Ginger Ice cream Ginger Powder Ginger Root GLACAGE ROYAL Glass of white wine GLAZE Glucose Glucose (for Glazing) GLUTEN FREE DOUGH Goat cheese Goat Cheese (sliced or crumbled) Goat cheese log GOAT CHEESE MOUSSE Goat Milk Gold Potatoes Golden Apples Golden Chanterelles (trimmed) Gousse d'Ail Gousse de Vanille Gousses d Gousses d'ail Gousses de Vanille Grain Mustard Graines de Fenouil( à la place des zest d'Orange, Citron et Cannelle) Grains de Poivre Noir Grainy Mustard Grand Marnier Grand Marnier Liquor Granlated Sugar Granny smith apple Granny Smith Apple (diced) Granulated Sugar Granulated sugar for finishing (optional) Grapefruit Grapefruits Grated Cheese Grated Fresh Ginger Grated Parmesan Cheese (optional) Grated Swiss Cheese Greek Yogurt For the sauce Green & Yellow Zucchini (small) Green and white asparagus Green Asparagus Green asparagus (or other vegetables like green beans, spinach) Green Beans Green Beans (snow peas will also work) Green Beans, Fresh green bell pepper Green cardamom Green Charteuse Green curry powder Green Ghartreuse Green lentils green olives Green or Black Olives (for Tapenade) Green or Yellow Pepper Green Peas Green Pepper (Thinly Sliced) green peppercorn Green Salad Green zucchini Green Zucchinis Grilling Spice Gros sel Ground almond Ground Almond Flour (Almond Meal) Ground Almonds Ground Almonds (for pâte sucrée) Ground Almonds (for sweet pastry) Ground Black Pepper Ground Cardamom Ground Cinnamon Ground Cloves Ground Coriander Ground Cumin Ground Ginger ground hazelnut Ground Nutmeg Ground Nutmeg & Chili Pepper ground parmesan Ground Parmesan cheese Ground Pistachio Ground Pistachio (optional) Ground pork (échine in France: closest in English could be loin) Guinea fowl Guinea fowl breast Guinea fowl or chicken breast Half Lemon (juiced) half lemon juice Halibut Fillet (or any white fish) Halved Quails Hard Cheese (grated) Haricot Blanc (cru) Haricots Vert (Pois Gourmands fonctionnent aussi) hazelnut Hazelnut (peeled if possible) HAZELNUT CAKE HAZELNUT DACQUOISE HAZELNUT FILLING Hazelnut Flour or Almond Flour Hazelnut Meal (finely ground hazelnuts) Hazelnut milk Hazelnut oil Hazelnut Paste Hazelnut Paste (Praliné) HAZELNUT PASTRY CREAM (CRÈME PATISSIÈRE PRALINÉ) Hazelnut pastry dough Hazelnut powder Hazelnut Powder from Piedmont (preferably) Hazelnut Praline Chocolate 60% (Valrhona) Hazelnuts Hazelnuts (crushed) Head of Garlic Heavy Cream Heavy Cream (30-35% fat cream) Heavy Cream (30-35%) Heavy Cream (30/35% Fat) Heavy Cream (32-34% fat content) Heavy Cream (35% fat) Heavy Cream (35%) Heavy Cream (35%) (cold) Heavy Cream (35%) (for crème) Heavy Cream (35%) (for ganache) Heavy Cream (35%) (for Glazing) Heavy Cream (35%) (for mousse) Heavy Cream (35%) (for soupe aux fraises) Heavy Cream (Double Cream) Heavy Cream (whipping cream 35%) Heavy cream (whipping cream) Heavy Cream (whipping cream) 30-35% Heavy Cream n°1 (whipping cream) Heavy Cream n°2 (whipping cream) Herbes (finement émincés) Herbs - of choice (chopped) herbs (oregano or basil) Herbs (tarragon, parsley, basil, coriander...) Herbs (tarragon, parsley, cilantro...) Herbs de provence Herbs like mint, parsley, basil, cilantro... Herbs like rosemary, thyme, sage, Herbs mix herbs provence Herbs, parsley, basil, tarragon, green onion High Quality Bittersweet Chocolate 70 % High Quality White Chocolate Homemade praline Honey (for the dressing) Honey (lavender) Horseradish sauce Hot sauce Hot water (for the water bath) Huilde d'Olives Huile d'olive Huile d'Olive (facultatif) Huile d'Olive (pour le pain) Huile d'Olive Extra Vierge Legère Huile de Tournesol Huile de truffle Huile Neutre (Tournesol ou Arachide) Huile olive Huile végétale (pour la marinade) Ice Cream, Vanilla (good quality Ice Cubes (optional) Icing or confectioner's sugar Icing Sugar (Confectioner Sugar) Icing sugar (confectioner’s sugar) Icing Sugar (for pâte sucrée) Icing Sugar (for sable dough) Icing Sugar (Powdered Sugar) Icing sugar for rolling the balls in Idaho Potatoes (large) IN A SEPARATE BOWL Instant Madera Gelée Instant Mashed Potatoes Integral flour intsant madera or port wine gelee ITALIAN MERINGUE Jambon Fumé Sec Jaune d'Œuf Jaunes d'Oeuf Jaunes d’Oeufs Jellied Consommè Jivara Chocolate 40% (Valrhona) Juice of Lemon (organic) Juniper Berries Jus de Citron Jaune Jus de Pomme Kamut flour Kirch or Rum, or Grand Marnier Kirsch or Rum kiwis KUGELHOPF PASTE Kumquats L'Eau L'Eau Tiède L'huile d'Olive l'Huile d'Olive (pour la pâte) l'Huile de Noisette l'Huile de Tournesol l'Huile Olive LA FARCE: Lady fingers ladyfingers Lait Lait (entier) Lait (pour doreur) Lamb Chops Lamb Leg Lamb Stock Lamb Tenderloin Langoustines Langoustines (fresh) Large Carrots Large Mussels Large Onion Large Onion (thinly chopped) Large Potatoes large Seabass or seabreem large squid Large sweet onion Large Tomatoes ( cut into 1/4 inch slice) Large White Asparagus Lavande Lavande Séchée (Bio) Lavender Honey Lean Veal Leek (small diced) leek greens (10 cm long) Leeks Leeks (large) Leeks (minced) Leeks (small) Left over chicken Leftover Red Wine (or other wine) Leg of lamb lemon Lemon (for zest) Lemon (juice of ) Lemon (juiced) Lemon (organic) lemon (thinly sliced LEMON BASIL CREAM (for 1 tart) LEMON CONFITURE LEMON CREAM Lemon cream dressing LEMON JAM lemon juice Lemon Juice (for sabayon) Lemon Juice (fresh or store bought) Lemon Juice (organic) (for lemon filling) Lemon or Lime zest Lemon Peel Lemon Slices Lemon supremes Lemon Water Lemon Zest Lemon Zest (for dough) Lemon Zest (organic or untreated) (finely grated, better if done with a microplane) Lemon, juiced (for the coulis) Lemon, Lime, or Orange Zest Lemon, Lime, or Orange Zest (optional) (for sable dough) Lemons Lemons (juiced) Lemons (quartered) Lemons (zest and juice) Lentilles Vertes Lettuce Leur de Sel (sea salt) Levain Tout Point Levure Levure Biologique Levure Fraîche Levure fraîche ou Levure Sèche Light Brown Sugar Light Brown Sugar for mold Light Honey Light Soy Sauce LIGHTENED PASTRY CREAM lime Lime (juiced) Lime (zest of) Lime Juice lime or lemon Lime Wedge Lime zest Limes Lin Seeds Little Neck Clams Lobe of Foie Gras Lobster Tails (or langoustine) Long buns Long Wooden Skewers Lukewarm Water Macaron Colors Mackerel Mackerel Filet (fresh) Mackerel fillet Madeira Wine Or port wine Madera Magret de Canard Magret de Canard Fumé Maigre de veau rosé Pyrénées mango Mango (ripe) Marinade MARINADE OF OLIVES Mascarpone Mascarpone cheese Mascarpone cream Mashed potato MASHED POTATOES Matcha powder Matcha Tea Powder Mayonnaise Medium size cooking apples (we used Golden) Medium size potatoes Medium-sized Eggplant Mélange d'Herbes Mélanges d'Herbes Melon Confit (Candied Melon) Melted butter Melted Butter (cooled) MERINGUE Mesclun Salad Mesclun Salad Mix Miel Mild Chili Pepper Mild Curry Powder Mild Paprika Milk Milk (dairy or soy) Milk (for Creme Patissiere au Chocolat) Milk (for mousse) Milk (for pastry cream) Milk (for Pâte à Choux) Milk (for the custard) Milk (warm) (for crêpes) Milk chocolate Milk Chocolate (for tart crust) Milk Chocolate 56% MILK CHOCOLATE CHANTILLY CREAM Milk for cooking the islands milk for egg wash Milk or dark chocolate or both Minced shallots mint mint leaves mint leaves for deco Mint Leaves or Toasted Brioche Croûtons (optional) Mirabelle Plums Mirabelles Mirabelles Plums Mix mushrooms (lamb trotters, chanterelles, oyster, shitakes...) Mix of Chopped Fresh Herbs (Parsley, Dill, Tarragon, Chervil, Chive, Corriander) mix of fresh herbs Mix of Fresh Red Fruits Mix of herbs Mix of herbs (Parsley, chervil, Chives Mix of Herbs (tarragon, basil, parsley, chives,,,,, comestible (edible) flowers...) Mixed Herbs monkfish Monkfish Filet Monkfish Filets Monkfish medallions Monkfish Tail MONTAGE DU PÂTÉ: Morel Mushrooms Moroccan Spice mix Mother Starter Mother starter (refreshed) MOUSSELINE CREAM Moutard de Dijon Moutarde Multi-grain flour Muscade Muscade en Poudre & Pimen d'Espelette Mushroom Mushroom dust mushrooms Mushrooms all kind (could be a of mixed mushrooms like Procini, chanterelles, white mushrroms, oysters...) Mushrooms mix (chanterelles, shiitakes, white, Oysters...) Mussels Mussels (large) Mustard Mustard (for the dressing) Mustard (sharp) Mustard Dijon Mustard Seeds (finely crushed) Navets Niçoise Olives Pitted Noisettes Noisettes hachées Noissettes Noix de Muscade Noix Muscade Nougasec (anti-humidity additive, this is optional) Nougasec (helps to absorb moisture) Nut Milk (or soy milk) Nutmeg Nutmeg (optional) Nutmeg, herbes de provence, chili pepper Nuts (I like Sicilian pistachios) (for tart crust) Octopus Oeuf Œufs Oeufs Durs Oeufs Entiers Oignon Oignon Nouveau Oignon Rouge Oignons Oignons Verts Oil Oil (sunflower or peanut) Oil for deep frying oil for frying Oil from the Anchovies Old bread OLIVE MAYONNAISE Olive mixture olive oil Olive Oil (Extra Virgin - preferable strong) Olive Oil (extra virgin strong) Olive Oil (Extra Virgin) Olive Oil (fine quality) Olive Oil (for sweating the onions) Olive Oil (for Tapenade) Olive Oil (for the dressing) Olive Oil (good) Olive Oil (optional) Olive Oil (to grease the pan) Olive Oil (virgin) Olive Oil & Black Pepper Ice-cream Olive oil for frying Olive Oil for Scallops Olive Oil for the Gambas OLIVE SAUCE FOR LAMB Olives (chopped) (optional) Olives Noires (dénoyautées) Olives Noires (Kalamata) Olives Noires ou Vertes (ou les deux) hachées Onion (chopped) Onion (diced) Onion (large) onion (pearl onion if possible) Onion Cake Onion, Carrot, Garlic Clove, Thyme, Bay Leaf, Salt and Pepper Onions (large) Optional Spices orange Orange (juiced) Orange (regular) Orange (Supremed) Orange (zest of) ORANGE ALMOND GENOISE Orange blossom aroma orange blossom essence orange blossom essence or aroma Orange blossom water Orange butter sauce Orange Carrots Orange Juice Orange Juice (chilled) ORANGE PASSION FRUIT BUTTER CREAM Orange Peel Orange segments orange skin Orange Zest Orange Zest (optional) Oranges (Organic) Organic Lemon Organic Lemons Organic Limes Organic Oranges Orgeat Syrup (bitter almond syrup) Origan OTHER INGREDIENTS Oyster mushr0oms Oysters Pain d'épices spices Pain Sec Pains à Hamburger Papier d'Azyme (Wafer Paper) Paprika Parchment Paper (for molds) Parchment Paper Strips Parlsey & Mint (chopped) for garnish Parmesan parmesan cheese Parmesan Cheese (finely grated) Parmesan Cheese (for Tapenade) Parmesan Cheese (freshly grated) Parmesan Cheese (ground) Parmesan cheese shredded Parmesan ou Emmental Râpé Parmesan Râpé Parmesan Râpé (facultative) parsley Parsley (chopped small) Parsley (finely minced) Parsley (fresh) Parsley for garnish Parsley leaves Parsley oil Parsley Oil (Optional) Parsley or any Herbs for decoration parsley or coriander Parsley or Coriander (Cilantro) Leaves Parsley Stems Parsley, Chives, Basil (mixed) Parsley, finely chopped Parsley, taragon, chives Parsley, Thyme, Rosemary Parsnip Parsnips Parures et Petits Os d'Agneau passion fruit PASSION FRUIT CREMEUX Passion Fruit Purée Passion Fruits Passion Fruits (very ripe) Pasteurized Milk Pastis Pastis or Ricard Pastry Cream Pastry Cream (see recipe) Pastry Flour Pastry Ring (large 305 mm/12 inch) PATE a CHOUX Pâte à Foncer Pâte à foncer (dough) Pâte à Foncer (see recipe) Pâte à Foncer ou Pâte Feuillétée (acheter ou voir recette) PATE A KUGELHOPF Pâte à Pain Pâte à Tarte Pate Brisee Pate feuilletee ou notre Pâte à tarte croustillante PÂTE SUCRÉE Peaches Peaches (for fruit filling) Peaches (fresh but firm - not fully ripe) Peaches (not too ripe, still firm) peanuts Pear (medium size) Pearl onions Pearl Onions (optional) pearl Sugar Pearled Sugar pears Pears (firm and ripe) Pears (sliced) Pecans or Walnuts Pêches Fraiches Pectin Peeled pistachios peeled potatoes Pelardon Pepper Pepper (for Tapenade) pepper (no salt this time) Pepper or Piment d'Espelette Peppercorns Peppercorns (cracked) Peppercorns (crushed) peppers Peppers of all colors Persil Persil (Ciselé) Persil (Haché) Petit Oignon Petite Courgette Ronde Petite Tomate Ronde Pickles Pie Crust Pieces of Confited Duck Legs Pignons de pin Piment D Espelette Piment d'Espelette (or a pinch each of cayenne pepper and paprika) Piment d'Espelette (or other chili pepper) Piment de Cayenne Piment en Poudre Piment espellette pinch nutmeg Pinch of cream of tartar Pinch of Nutmeg Pinch of Salt Pine Nuts Pineaple Pineapple (fresh or canned) PINEAPPLE LIME COMPOTE Pinenuts (toasted) (for garnish) Pink Berries or Green Peppercorn Pink Grapefruits Pink Shallots Pissaladiere Crust Pistacchios Pistaches (écrasés) Pistachio Pistachio (raw) PISTACHIO CAKE PISTACHIO CREAM Pistachio for garnish (chopped roughly) Pistachio paste Pistachio Purée Pistachios Pistachios (crushed) Pistchios or Hazelnut Pistils of saffron (or 14 grams/.5 oz of Madras curry) PISTOU pitted Black olives Pitted cured black olives Pitted green olives Pitted Green olives in salted water Pitted Kalamata olives Pitted Olives Plain Dough Plain Flour plain greek yogourt Plain Olives (try to get 2 or 3 different colors, shapes,, textures) Plain T45 Flour Plain White Sugar (not powdered) Plastic Film PLUM JAM Plum Tomatoes (diced) Plums Plums (Quetches) Plums, pitted Poached pear in Red Wine Poireau Poisson Blanc Poitrine de porc fraîche Poivre en Grain Poivre Moulu Poivre Noir Poivre Noir en Grains Poivron Jaune Poivron Rouge Poivron Rouge (petit) Poivron Vert Pomme de Terre Pomme Rouge (Pink Lady par exemple) Pommes de Terre Poolish Poolish (see recipe link below) Poolish or Levain Poppy Seeds Porc Haché Porcini Mushrooms Porcini Mushrooms (chanterelles or white mushrooms will do as well) Pork bacon Pork Belly Pork Breast Pork breast (gorge de porc - a part with more fat than flesh) Pork Cheeks Pork chop (no bone) Pork loin Pork Neck (fatty part) Pork Rinds Pork Roast Pork shoulder Pork Tenderloins (large) Pork Throat Port wine Potaoes Potato Potato Flakes Potato Starch Potatoes Potatoes (cooked) Potatoes (large) Potatoes (red skin) (large) Potatoes small Poudre 4 épices Poudre à lever Poudre d’Amande Poudre de cacao ou thé Matcha en poudre Poudre de Curry Vert Poudre de Gélatine Poudre de noisette Poulpe Poultry breast (Guinea Fowl, Chicken, Quails) Poultry wings (guinea fowl, chicken or even duck) POUR LA CRÔUTE D'HERBE POUR LA SAUCE POUR LE BÉCHAMEL POUR LE PERSILLADE Powdered (Confectioner's) Sugar (optional) Powdered Cumin (optional) Powdered Ginger Powdered rosemary Powdered Sugar Powdered Sugar (+ a little more for the molds) Powdered sugar (confectioner's sugar) Powdered Sugar (Confectioner's Sugar) (optional) Powdered Sugar (icing sugar) Powdered/Icing Sugar Praliné PRALINE GANACHE Praliné Maison PRALINE MOUSEE Praline paste Praline Paste (for tart crust) Praline Paste (or Nutella) Prepare Easy Pie Crust Preserved Lemon Preserved Lemon (chopped) Preserved Lemon (cubed) Previously Frozen Craquelin Hat Puff Pastry Puff Pastry (fresh or frozen) PUFF PASTRY DOUGH Puff Pastry roll Purple and Ripe Figs Purple Artichokes Purple Carrot Quails QUICHE CUSTARD Quince Rabbit Rabbit Legs Rabbit or Chicken (in small pieces) Radis Rouges Radishes Raisin Raisin (golden) raisins Raisins Blonds (golden) RAISINS MACERES Raisins Macérés (Raisins Blonds) Ramekins (64 mm/2.5 inches) Ras el Hanout Rascasse Filets or any Sweet White Flaky Fish Rascasse or Scorpion Fish Raspberries Raspberries (for compote) Raspberries (fresh) Raspberries for the coulis) Raspberries or Strawberries) RASPBERRY CHANTILLY Raspberry chunks (frozen is okay) RASPBERRY CRÉMEUX RASPBERRY JAM Raspberry Purée Rasperries Ratatouille Raw Beef (Use flank steak or top round) Raw beets raw ham Raw Ham (such as prosciutto) Raw Scallops with Roe Sacs Raw Sugar Razor clams Reblochon Red and yellow pepper Red Apples (delicious) red bellpepper Red mullet Red Mullet (filets only skin on) Red Mullet (whole) Red mullets red onion Red onions Red Pepper Red Pepper (Bell Pepper) Red pepper small Red Radishes Red Ripe Tomatoes Red Tomatoes Red wine Red Wine (Chianti, Bordeaux, Côte du Rhône) Red wine (dry and strong) Red Wine (dry) Red wine or Sherry vinegar Red Wine Poultry Sauce red wine vinegar Restes de Poulet Rhubarb Rhum Rhum (optionnel) Ricard or Pernod Rice (Arborio or Calasparra) Rice (red from Camargue is best) Rice Crackers or Rice Crispies rice or small pasta (Macaroni) Rice wine vinegar RICH CHOCOLATE BISCUIT RICH CHOCOLATE CREAM Ricotta Ricotta cheese Ripe Figs Ripe mango Ripe tomatoes Ripe Tomatoes (cut into wedges) Riz de Camargue Riz de Camargue (black or red) Roasted Beets Roasted hazelnuts Rock Sea Salt Room temperature butter Rooster Roquette pour la décoration Rose water Rose Water Essence rosemary Rosemary and all the Fresh Herbs you can find Rosemary Honey Rosemary ice cream Rosemary or Thyme Rosemary, Thyme Rouget Bodies, no gills, chopped Rouget Livers Roughly Chopped Pistachio Rum Rum Agricole (light or dark) Rum or Orange Blossom essence or Grand Marnier RUM SOAKED RAISINS Rum Soaked Sultanas Raisins Rye flour SABLE Sable breton Sable Breton dough Sablé Bretons Sacllions Saffran en poudre saffron Saffron (powder or pistils) Saffron Pistils Saffron Threads Saffron/Vanilla sage Salad Greens such as Radish,, Turnip, Arugula or Mâche Salade Salmon Salmon (fresh) Salmon (no skin no bone) Salmon (no skin) Salmon fillet Salmon or Trout (nice thin pieces) SALMON ROLL WITH HORSERADISH AND GRANNY SMITH APPLE Salmon skin off salt Salt (fleur de sel) Salt (for dough) Salt (for Pâte à Choux) Salt (for sable dough) Salt (for tart crust) Salt & Pepper Salt and black pepper Salt and Freshly Ground Black Pepper salt and pepper Salt and Pepper (to taste) salt and sugar salt and white pepper Salt Cod (diced and soaked overnight) Salt Crust salt for brioche Salt, pepper, ground nutmeg Salt, Pepper, Sugar Salted Anchovies in oil salted butter Salted cod fish Salted crepe batter Salty Butter (softened) Samll basil leaves for garnish SAMPLE SALAD IDEA Sand Pepper Sandwich Bread sardines Sardines (canned in oil) Sardines (very fresh, fillets, skin on) Satay sauce Sauce Pimentée (Piquante) SAUCE TOMATE Sauce Vierge Sauge Saumon Frais Saumonette (Piked Dogfish) sausage Sausage from Toulouse Sausages (Saucisse de Toulouse or Italian for example) Sauteed Apricots scallion scallions Scallops Scallops (fresh) Scallops or Shrimp (raw and finely chopped) Scorpion Fish Filets (or Sea Bass, Red Snapper, or Salmon) Scotch bonnet or Habanero pepper Scraped Vanilla Bean Sea bream fillet Sea Salt Sea Salt Coarse Sea snails Seabass Fillet Seasonal Berries Seasonal Berries (for pastry cream) Seasonal Cooked Vegetables Second Part seeds from a vanilla bean Sel Sel & Poivre Sel et Poivre Sel Fin Semi Sweet White Wine Semi-Skimmed Milk Semolina (couscous) Sesame Seeds Sesame, poppy seeds, sunflower and squash seeds Sesame, poppy seeds, sunflower, or Squash Seeds (optional) Shallot Shallot (chopped small) Shallot (chopped thin) Shallot (chopped) Shallot (minced) Shallot (or 1/2 onion) Shallot (small) Shallot or onion Shallot or Onion (chopped) Shallot, medium (minced) shallots Shallots - medium (peeled and finely diced) Shallots (chopped) Shallots (finely minced) Shallots (minced) Shallots (peeled and chopped in small pieces) Shallots (peeled and diced) Shallots (small) (diced) Shallots (thinly chopped) Shallots or Red Onion Shaved Truffle Sheets of Gelatine Sherry Vinegar Sherry Vinegar (for the dressing) Sherry Vinegar or Walnut vinegar SHORTCRUST (for 1 large tart--diameter 22) shredded cheese Shredded Cheese (emmental or comté) Shredded Coconut Shredded Emmenthal Cheese Shredded parmesan cheese Shredded parmesan or Swiss Cheese Shredded Swiss Cheese Shrimp Shrimp (large) Shrimp or fish stock (hot) Shrimp or Langoustines Shrimp Shells and Heads Shrimp, shelled. Sifted Cocoa Powder Sifted Confectioners Sugar Sifted flour Silvered almonds Simmering water SIMPLE GANACHE Simple Syrup Siphon Cream Charger SIROP SIROP D'IMBIBAGE Skate Fish Skinles Duck Breast Skinless Turbot Fillet sliced almonds small calamari Small Carrot Small carrots Small chocolate chips Small Chocolate Chunks or Chocolate Chips small croutons small egg Small eggplant Small Filets of Flatfish such as Sole, Flounder, or Plaice small garlic clove Small Glass Cognac Small Monkfish Tails Small Onion small Pears Small Pineaple Small Rib of Celery Small Squid Small White Onion small white onions Smoke Lard (thick Bacon) Smoked bacon Smoked Bacon (diced) Smoked Bacon (Lardon) smoked duck Smoked Duck (optional) Smoked haddock Smoked lardons or thick slices of smoked Bacon Smoked pork bacon Smoked Pork Bacon Slab smoked salmon Snails Snipped chives (scallions can be used as a substitute) snow peas SOAKED ALMONDS (for decoration) SOAKING SYRUP Socca Crêpes Soft Butter (first part) Soft Butter (for the mold) Softened Butter Sorrel Leaves (fresh) Souffle batter Sour cream Soy sauce Spaghetti Speculoos Cookies for the pan Speculoos Cream Spelt Flour Spicy Pepper (Bel for mild, Jalapeño for Spicy) spicy sausage Sprig of Thyme Sprigs fresh thyme Sprigs Parsley spring onion Spring Onions spring vegetables Sprit of thyme Squash Squash (after seeding and/or peeling) Squash seeds Squid Squid ink pasta Squids St Jacques star anis Star Anise Steaks Sticks of chocolate (see footnote) Strawberries Strawberries - fresh or frozen (for quick jam) Strawberries (for compote) Strawberries (fresh or frozen) Strawberries (fresh) Strawberries (optional) Strawberries (or any good berries in season, fresh and local) Strawberries Jam Strawberry Jam STRAWBERRY JAM (for 1 tart) Strawberry Purée (for strawberry cream) Sucre Sucre (pour la crème) Sucre (pour le caramel) Sucre à glacé (Pour rouler les boules dedans) Sucre Brun (Pour la caramelisation) Sucre de Canne Sucre en Poudre Sucre Glace Sucre Roux (cassonade) Sucre Semoule Sucre vanillé sugar Sugar (About 3) Sugar (extra for sprinkling) Sugar (for caramelized apples) Sugar (for Creme Patissiere au Chocolat) Sugar (for crème) Sugar (for crêpes) Sugar (for crumble) Sugar (for dough) Sugar (for fruit filling) Sugar (for icing, if desired) Sugar (for lemon filling) Sugar (for mousse au chocolat noir) Sugar (for mousse) Sugar (for pastry cream) Sugar (for Pâte à Choux) Sugar (for quick jam) Sugar (for sabayon) Sugar (for soupe aux fraises) Sugar (for strawberry cream) Sugar (for sweet pastry) Sugar (for tart crust) Sugar (for the caramel) Sugar (for the coulis) Sugar (for the custard) Sugar (for the syrup) Sugar (for torching) Sugar (to be added only if the almond paste is unsweetened) Sugar for burning Sugar for caramelization Sugar for caramelizing Sugar for mold Sugar for rolling the candied rinds Sugar for sprinkling on the cooked crepes Sugar for the mold Sugar for the pears Sugar n°1 Sugar n°2 Sugar nº1 Sugar nº2 Sun-dried Tomatoes Sunflower sunflower oil Sunflower oil for cooking crepes Sunflower or grapeseed oil Superfine Sugar Sweet onion sweet onions sweet paprika Swiss chard Swiss Cheese Swiss Cheese (grated) Swiss Cheese (shredded) Swiss Cheese Like Emmental (shredded) Swordfish Syrup Syrup for Fruit (see linked recipe below) T110 Flour T55 or All-Purpose Flour T65 Flour Table Salt Table Salt (you will need to weigh your meats to be accurate) Tahine Tandoori spice (optional) Tapenade d'Olives Noires (voir recette) Tarragon (finely chopped) Tarragon (fresh) Tarragon or Coriander fresh leaves Tarragon Sprigs or Fresh Basil Tarragon vinegar Tea (black, green, fruity, your choice) Tea (Mariage Frères - Nil Rouge or other rooibos tea blend) Tenderloin Tête d'Ail The day before THE DAY BEFORE BAKING the next day Thick Bacon Slices Thick Beef Ribs Thick chunks of fresh cod fish Thon Cuit Thym Thyme (dry) Thyme (to sprinkle) Thyme & Rosemary (small branches) Thyme and Parsley Thyme Leaves Thyme sprig Thyme Sprigs Thyme Sprigs (fresh) Thyme, Bay Leaf, Thyme, Bay Leaves, and Sage thyme, rosemary... Thyme,,, Dill, Bay Leaf, Tarragon Thyme/Bay Leaves To finish the plate To garnish TO MAKE SOCCA CRÊPES Toasted pistachios Tomate Tomate Confit Tomate Rouge Tomates Tomates Cerises Tomates de toutes les couleurs (optionelles) tomato Tomato - diced (for the dressing) Tomato coulis Tomato diced Tomato Paste Tomato sauce Tomato Tartar Tomato vinaigrette Tomato, large Tomato, medium (diced) tomatoes Tomatoes (diced) Tomatoes (large) Tomatoes (peeled and cut into small cubes) Tomatoes (red & ripe) Tomatoes for Carpaccio Tomatoes for concasse Tomatoes of all Colors Tomoatoes Tonka bean TONKA CHANTILLY TOPPING Tranche du Citron Jaune Trimmings and Small Bones of Lamb Trout Filets (de-boned and skinned) Truffle Truffle Oil Tumeric/curcuma Tuna Filet (center or tail cut) Tuna fish Turbo Filets Turbots (filleted) Turmeric powder Turnip Turnip, Carrots, Parsnip, Celery Root, Potatoes Un gros Orange (bio) Une Pâte à Tarte Unsalted Butter Unsalted Butter (at room temperature Unsalted Butter and Extra Sugar for Brushing Molds unseated cocoa powder Unsweetened Cocoa Powder (70%) Vanilla Vanilla (scraped) VANILLA APRICOT COMPOTE Vanilla Bean Vanilla Bean (for pastry cream) Vanilla bean (scraped seeds) Vanilla Bean (scraped) vanilla beans Vanilla Extract Vanilla Extract (for pastry cream) Vanilla extract (optional) VANILLA GLAZE VANILLA HAZELNUT DACQUOISE vanilla ice cream vanilla ice cream (see recipe) VANILLA PASTRY CREAM Vanilla Pod (for crème) Vanilla Pod (for the custard) Vanilla Pod (for the syrup) Vanilla Pod (or 2 tablespoons of vanilla extract) Vanilla Pod (scraped) Vanilla Pod (scrapped) Vanilla pod, split Vanilla Pods Vanilla Pods (scraped) Vanilla Pods Casings vanilla powder Vanilla Powder (or just use vanilla extract) Vanilla Sugar Vanilla Sugar (optional) Veal Veal Loin Veal Roast Veal Scalopini Veal Shoulder Veau Haché Vegetable broth Vegetable oil Vegetable Oil (for deep frying) Vegetable oil (for frying) Vegetable Oil (for marinade) Vegetables Vergeoise sugar Vermouth Vermouth cream sauce Vermouth or dry martini Very Fresh Organic Eggs Viande de Boeuf Crue (Bavette de Boeuf ou Bifteck) Vin Blanc Vin Blanc Sec Vinaigre de Vin Rouge Vinaigre de Vin Rouge ou de Xéres Vinaigre de Xérès Vinaigrette vinaigrette grand mere Vinegar Vinegar (tarragon or sherry) Virgin Sauce Vol au Vent Crust (Puff Pastry Shell - already cooked and ready to go) VOL AU VENT FILLING Walnut Walnut oil Walnut or Wine Vinegar Walnuts Walnuts (for Tapenade) Warm Milk warm water Wasabi Water Water (30 grams of which are for bassinage) Water (30g of which are for bassinage) Water (for caramelized apples) Water (for Pâte à Choux) Water (for the coulis) Water (for the dressing) Water (for the syrup) Water (or liquid from the can) Water (or stock) Water (warm) Water at 40ºC Water at room temp Water at room temp (mineral water) water at room temperature Water for Bassinage Water if needed Water or Beef or Chicken Stock (fresh, cube or concentrate) Water or Chicken Stock Water to dillute yeast Water to dilute yeast Watercress Whipped Cream WHIPPED GANACHE (for 8 domes) WHIPPED PISTACHIO GANACHE whipping cream (35%) Whipping Cream (Double Cream) Whipping Cream (Heavy Cream 35%) Whipping Cream (heavy cream) Whipping Cream (Heavy cream) #1 Whipping Cream (Heavy cream) #2 Whisky or Cognac White and green asparagus White Asparagus White Aspargus White Balsamic Vinegar white balsamique vinegar white beans White Beans (uncooked) White Bread Crumbs White Button Mushrooms White Carrots White chocolate White Firm Fish Filets (Halibut is great, maybe Snapper, but Cod is a bit too flaky) White fish White Fish (monkfish cheeks would be nice) White Fish (such as cod) White Fish Filets White Fish Fillet (any you like) White Fish like Cod White Grapes White Mushroom white mushrooms White mushrroms White Pepper White porto White Sugar white vinegar White Vinegar (to preserve the dough) White Wine (left over) White Wine and Water White Wine Vinegar Whites Whith wine Whole Cherries Whole Egg Whole Eggs whole milk Whole Milk (for strawberry cream) Whole Seabass Whole Sole Whole Turbot Whole-Wheat Flour (at least T80) Wild Mushroom (Porcini, chanterelles, lamb trotters . . .) wild mushrooms Wild mushrooms of the season Wild rice Yaourt Nature yellow bell pepper Yellow Onion (small) yellow onions Yellow pepper Yellow Peppers Yellow Zucchini Yogurt Yogurt Container Chestnut Flour Yogurt Container flour (T55 - All-Purpose) Yogurt Container Light Brown Sugar Yogurt Container of Walnut Oil Yolks Yolks (about 4) Young Salad Leaves (mesclun, baby arugula . . .) Yukon gold potato Yukon Gold Potatoes Zest from 1/2 lemon Zest From Orange Zest Of 2 Lemons Zest of 2 Oranges Zest of Lime (optional) Zeste d'Orange Zeste du Citron Jaune Zucchini blossom Zucchini blossoms Zucchini blosson Zucchini Flower stuffed with goat cheese Zucchinis Zuchini blossom Zuchini blossom with raratouille
