All in the kitchen festive menus: what are Cyril Lignac’s recipes and the ingredients for the week of December 4, 2023?

As the end-of-year festivities quickly approach, many are looking to dazzle their guests with delicious and refined dishes. Every day on the show All in the KitchenCyril Lignac offers different recipes from starter to dessert so that you can concoct a menu worthy of a chef on the big day. Discover below the list of essential ingredients to make all of this week’s preparations!

Monday December 4

STARTER: POULTRY LIVER PERFECT FOIE GRAS STYLE WITH APPLES

Ingredients for 4 to 6 people:

• 600 g of chicken livers, well cleaned of threads and nerves
• 300 g of semi-salted butter
• 3 peeled shallots
• 10 cl of red Port
• 1 tbsp. tablespoon of Madeira
• 1 tbsp. tablespoon of Cognac
• 6 slices of toast
• 1 tbsp. tablespoons of crushed and roasted hazelnuts
• Fine salt and freshly ground pepper

For the apples:

• 3 Limousin AOP apples, washed
• 15 g of semi-salted butter
• 1 tbsp. tablespoon of honey

DISH: CELERY TAGLIATELLES, TONKA BEAN SAUCE

Ingredients for 4 to 6 people:

• 1 celery ball, peeled and washed
• 1 onion, peeled and chopped
• 1 liter of cubed chicken stock
• 15 g + 150 g butter
• 1 fever tonka
• Olive oil
• Fine salt and freshly ground pepper

Tuesday December 5

STARTER: SCALLOPS AND SMOKED SALMON WITH PINK BERRIES

The ingredients for 4 people :

• 12 good-sized scallops
• 4 slices of smoked salmon hearts, ½ cm thick
• ½ bunch of chives
• 1 shallot, peeled and chopped
• 70g butter
• The juice and zest of 2 limes
• A few crushed pink berries
• 5 cl of Noilly Prat or white Martini
• 15 cl of chicken stock
• Olive oil
• Sell ​​fin
• Espelette pepper

DISH: DUCK CONFIT À LA FORESTIÈRE

The ingredients for 4 people :

• 4 boneless duck legs
• 8 dried figs
• 400 g of mushroom mixture of your choice
• 2 shallots, peeled and chopped
• 15 cl of soy sauce
• ½ bunch of leafy and chopped flat-leaf parsley
• 2 garlic cloves, peeled, degermed and chopped
• A knob of butter

For the sauce:

• 100 g of liquid honey
• 1 tbsp. teaspoon of mixture of 4 spices
• ½ vanilla pod
• 5 cl of Modena balsamic vinegar
• 5 cl of soy sauce
• 20 g peeled ginger
• 30 cl of water
• 1 tbsp. teaspoon of veal stock powder
• Espelette pepper
• Sell ​​fin

Wednesday December 6

DISH: FISH PAPILLOTE GRATINED WITH HONEY, CRISPY VEGETABLES

The ingredients for 4 people :

• 4 salmon steaks of 120 g without skin
• 250 g of brocoletti cooked in boiling water
• 12 pink radishes with a little stem
• 1 yellow lemon
• Olive oil
• Fleur de sel and freshly ground pepper

For the honey condiment:

• 100 g d’huile d’olive
• 1 clove of garlic, peeled and grated
• 1 tbsp. teaspoon Dijon mustard
• 2 tbsp. tablespoon of liquid honey

DESSERT: LIKE A MANGO MOCHI

The ingredients for 4 people :

• 2 peeled mangoes
• 20 cl of whipped cream
• 2 eggs
• ½ tsp. tablespoon of melted butter
• 40 g of flour
• 2 tbsp. cornstarch
• 50 g of powdered sugar
• 20 cl of whole milk
• 1 pinch of powdered saffron
• Neutral oil

Thursday December 7

DISH: SALTED LAMB CHOPS, SALSA VERDE AND BUCKWHEAT

The ingredients for 4 people :

• 12 lamb chops
• 2 parsnips, peeled and cut into small pieces
• 1 orange
• 2 tbsp. tablespoon of sobacha or classic buckwheat
• 20g butter
• Olive oil
• Fine salt and freshly ground pepper

For the salsa verde:

• 1 mixture of washed, stripped and chopped herbs: ½ bunch of flat-leaf parsley + ¼ bunch of coriander + ¼ bunch of mint
• 6 garlic cloves, peeled and degermed
• 20 cl d’huile d’olive
• Tabasco vert
• 2 pinches of cumin powder
• 1 yellow lemon
• Orange zest

DESSERT: MILLE FEUILLE WITH APPLES AND SALTED BUTTER CARAMEL

The ingredients for 4 people :

For the Arlettes:

• 1 roll of rectangular puff pastry if possible
• 50 g caster sugar

For garnish :

• 4 apples, peeled and cut into balls using a Parisian spoon
• 30 g of vanilla sugar
• 50g butter
• 20 cl of cold, whipped full-fat liquid cream

For the salted butter caramel:

• 160g caster sugar
• 80 g semi-salted butter cut into small cubes
• 20 cl of liquid cream

Friday December 8

STARTER: BEET HUMMUS WITH HONEY, PUMPKIN BLINIS

The ingredients for 4 people :

For the hummus:

• 200 g cooked beets, peeled and cut into pieces
• 400 g chickpeas, drained and rinsed
• 60 g of tahini
• 3 tbsp. tablespoon of olive oil
• The juice of a lemon
• 1 clove of garlic, peeled and degermed
• A few coriander leaves
• ½ tsp. teaspoon za’atar powder mixture
• Sell ​​fin

For the blinis:

• 250 g of cooked pumpkin flesh
• 125 g of buttermilk
• 2 eggs
• 25g melted butter
• 100g of flour
• 1 tbsp. tablespoon of baking powder
• Sell ​​fin

DISH: CRISPY SHRIMP RAVIOLE WITH GREEN CURRY

The ingredients for 4 people :

For the ravioli:

• 16 discs of gyoza ravioli dough
• 400 g of shrimp meat
• 1 lime zest and juice
• 1 tbsp. teaspoon chopped fresh coriander
• 1 tbsp. teaspoon soy sauce
• 1 small tsp. teaspoon green curry paste

For the sauce:

• Shrimp heads
• 1 shallot, peeled and chopped
• 1 liter of coconut milk
• 1 liter of chicken stock
• 50g butter
• 1 tbsp. tablespoon of rice vinegar
• Sell ​​fin