300 g de pâte feuilletée
2 kg thin green asparagus
2 shalots
10 cl wine vinegar
200 g butter
1 tomato salt, pepper
1/2 coffe spoon asparagus aroma

Add the asparagus aroma when the flaky pastry rectangles are cooked, take them out of the oven and lay the asparagus tips on six of them. Poor a little of the butter sauce over them and lay the rest of the flaky pastry on top of them, to form little packets. Serve on plates using the remaining sauce and tomato slices to decorate.

6 eggs and 3 egg yolks
400 ml liquid cream
1 small truffle salt and pepper
½ tsp truffle aroma

Break the eggs into a salad bowl. While beating very lightly, add the salt and pepper, the aroma and the cream. Be careful not to froth up the mixture. Butter six ramekins. Slice the truffle an lay in the bottom of each ramekin. Pour the mixture over and place the ramekins in a big dish full of hot but not boiling water. Cook in the oven for about twenty minutes, then let them cool before turning the ramekins upside down on a plate. Serve warm or cold. Variations : use morel, cepe or chanterelle mushrooms instead of truffles.

About 15 large
Norway lobsters
1 liter of fish stock
50 ml dry white wine
2 egg yolks
250 ml fresh cream
a few drops of tarragon aroma
1 teaspoon Norway lobster aroma
some fresh tarragon

Cook the Norway lobster for about two minutes, remove the tails from their shells and set them aside. Pour the fish stock and the dry white wine into a deep frying pan. Bring to the boil. Beat together the egg yolks, half the fresh cream and a ladle of hot fish stock. Add the egg yolk mixture to the fish stock and dry white wine and let thicken over a gentle heat. When smooth and creamy add the Norway lobster aroma, the tarragon aroma and the lobsters. Season to taste and serve on hot plates decorated with fresh tarragon. Other possibilities : lobster, crab, shrimp and basil, dill, saffron, caviar.

500 g thin white asparagus
4 eggs
200 ml thick cream
40 g butter salt and pepper
200ml liquid cream fresh basil
1 tsp corn flour (Maizena) 1 tsp asparagus aroma
a few drops basil aroma

Scrape the asparagus and cut them into small pieces. Steam for 20 minutes and leave to drain on a tea towel. Put aside the tips. Liquidize the rest and let some of the water evaporate by cooking over a low heat in 20g of butter. Add salt and pepper to taste. Let cool then add the beaten eggs, the thick cream and the asparagus aroma. Put the mixture into buttered ramekins. Cook for 20 minutes at 200°C in a double boiler in a preheated oven. Mix the corn flour with 1 tsp liquid cream and let the rest of the liquid cream thicken over a low heat for 5 minutes. Add the corn flour mixture and stir until the cream thickens. Remove from the heat and add the basil aroma, the salt and the pepper. In the center of a plate, turn out the flans and pour over the sauce. Lay the hot asparagus around the flans in a star and decorate with fresh basil.