Everyone in the kitchen: make Cyril Lignac’s recipes at home thanks to this shopping list for the week of December 23!

In the final stretch before the Christmas meal, it’s time to perfect your holiday menu. For those who lack inspiration or who are already preparing for the New Year’s meal, this is good. Cyril Lignac has the ideal recipes for the occasion. Indeed, once again through the show “All in the kitchen” the Aveyron chef pulls out all the stops and offers every day a festive menu that will make more than one viewer salivate.

So that you are ready for the week of December 23, we are sharing with you now the list of ingredients before you get into the kitchen next week.

Ingredients for 4 people:

For the scallop skewers:

• 12 scallops
• 150 g of breadcrumbs
• 150 g grated coconut
• 25g butter
• Olive oil

• 1 red pomelo, peeled
• 4 clementines, peeled
• 1 yellow lemon, peeled

For the cauliflower cream:

• ½ l of coconut milk
• ½ l of broth (poultry or vegetables)
• 1 cauliflower cut into tops
• 25g butter
• Fine salt

Ingredients for 4 people:

For the puff pastry pears:

• 4 Williams pears, peeled and seeded from the bottom
• 2 rectangular puff pastries measuring 34 cm by 20 cm
• 1 egg yolk + 1 tbsp. tablespoon of water
• 1 tbsp. tablespoon of liquid honey

• 120 g of dark chocolate
• 9 cl of whole milk
• 10 cl of whole liquid cream
• 15 g of powdered sugar

Ingredients for 4 people:

• 4 salmon steaks of 150 to 180 g each
• 1 clove of garlic, peeled and crushed
• A few small sprigs of thyme + 1 for the sauce
• 3 medium leeks, washed, cut into thin rounds and cooked with 20 g of butter until they become soft
• 10 cl + 20 cl of whole liquid cream
• 1 pinch of nutmeg
• 1 shallot, peeled and chopped
• 20g butter
• 10 cl of verjuice (or dry white wine)
• Olive oil
• Salt and freshly ground pepper

Ingredients for 4 people:

• 1 cocoa biscuit roll (beat 4 egg whites with 85 g of sugar, beat 2 egg yolks with 3 whole eggs and 135 g of sugar, add 85 g of flour and 50 g of cocoa powder, mix, pour on a buttered baking sheet and bake for 7 minutes at 210°C, roll in a damp cloth)
• 100 g of chestnut cream
• 225 g of candied chestnuts
• 40 g of chocolate shavings

For the stracciatella cream:

• 200 g crushed dark chocolate
• 40 cl of full-fat liquid cream with 33% fat, whipped firmly into whipped cream (with 20 g of icing sugar and 1 vanilla pod)

Ingredients for 4 people:

• 2 cooked hams
• 1 orange
• 2 tbsp. tablespoon of honey
• 1 tbsp. tbsp balsamic vinegar
• 1 tbsp. teaspoon cinnamon
• 1 tbsp. teaspoon powdered ginger
• 1 tbsp. teaspoon of cumin
• 1 pinch of nutmeg
• 1 tbsp. tablespoon of soy sauce
• Olive oil
• Fine salt and freshly ground pepper

For the dried fruit semolina:

• 150 g of fine semolina
• 15 cl of chicken stock
• 1 tbsp. teaspoon turmeric (or cumin)
• 1 tbsp. tablespoons of raisins (or dried apricots cut into small pieces)
• 1 tbsp. tablespoons crushed almonds (or cashews)
• A few mint leaves and coriander

Ingredients for 4 people:

For the Swiss meringue:

• 4 egg whites
• 270 g caster sugar
• 1 tbsp. tablespoons of white vinegar

For the passion cream and dark chocolate:

• 20 cl of very cold whole liquid cream
• 2 tbsp. tablespoon of icing sugar
• 100 g of passion fruit puree
• 2 large tbsp. tablespoons of dark chocolate shavings
• 1 meringue suisse
• 1 piece of pineapple
• 1 peeled mango
• 1 peeled green kiwi
• 4 scoops of raspberry sorbet
• 1 tbsp. tablespoons of dark chocolate shavings
  

Ingredients for 4 people:

• 2 peeled carrots
• 2 small potatoes, peeled and washed
• 2 washed, peeled turnips
• 1 leek, peeled and washed
• 1 peeled onion
• 1 l of chicken (or vegetable) stock
• 1 bouquet garni (thyme, bay leaf, parsley)
• 1 tbsp. tablespoon of fresh lemon verbena (or dried or in a bag)
• 2 pears, peeled and seeded
• 4 slices of raw duck foie gras weighing 50 g to 70 g
• 1 fever tonka
• Olive oil
• Fine salt and freshly ground pepper

Ingredients for 4 people:

For the crispy feuillantine:

• 30 g of milk chocolate
• 15 g of semi-salted butter
• 140 g hazelnut praline
• 35 g of hazelnut paste (or spread)
• 80 g of crumbled lace crepes

For the hazelnut soufflé:

• 160 g of whole milk
• 10 g cornstarch
• 60 g hazelnut praline
• 120 g of hazelnut paste (or spread)
• 1 egg yolk
• 5 egg whites
• 60 g of powdered sugar
• 20 g of softened butter
• 100 g hazelnut powder
• A few hazelnuts for decoration

Ingredients for 4 people:

• 2 large sweet onions
• 20g butter
• 4 tbsp. tablespoons of thick crème fraîche
• 10 g black truffle (or a little truffle oil)
• 4 eggs
• 30 g grated Parmesan (or grated Comté cheese)
• Chives
• Salt and freshly ground pepper

• 4 slices of bread
• 20g butter

Ingredients for 4 people:

• 4 chicken fillets
• 4 medium potatoes, peeled and washed
• 4 peeled carrots
• 200 g brushed and washed button mushrooms
• 150 g of smoked bacon
• 12 small pearl onions, peeled
• 2 garlic cloves, peeled and degermed
• 20 cl of dry white wine
• 20 cl of chicken stock
• 1 bouquet garni (thyme, bay leaf, parsley)
• 25 cl of liquid cream
• 20g butter
• Olive oil
• Fine salt and freshly ground pepper
  

Ingredients for 4 people:

For the sweet potato fries:

• 2 peeled sweet potatoes
• Smoked paprika powder

• 3 tbsp. tablespoon of mayonnaise
• 1 tbsp. teaspoon of ketchup
• 1 tbsp. teaspoon paprika powder
• 4 burger buns cut in half and toasted
• 8 ground beef meatballs, 70 g each
• 8 cheddar slices
• 2 onions, peeled and finely sliced
• 4 thin slices of raw duck foie gras weighing 60 g
• Olive oil
• Fine salt

Ingredients for 4 people:

• 1 roll of shortcrust pastry
• 200g flour
• 10 g of baking soda
• 50 cl of gingerbread syrup (boil 20 cl of water with 90 g of sugar and 200 g of honey, add 10 g of orange zest, 1 vanilla pod and 3 g of gingerbread spices spices)
• 140 g butter + a little for the mold
• Gilding: 1 egg yolk + 1 egg + 1 tbsp. tablespoon of water
• 25 g crushed hazelnuts