Ingredients

• 500g all-purpose flour
• 10g salt
• 40g sugar
• 10g instant yeast
• 300ml cold water
• 250g unsalted butter (for laminating)

Instructions

1. Mix flour, salt, sugar, and yeast in a bowl.
2. Add cold water and mix until a dough forms.
3. Knead the dough for about 10 minutes.
4. Wrap in plastic and refrigerate for 30 minutes.
5. Roll out the dough and place the butter in the center.
6. Fold the dough over the butter and roll out again.
7. Repeat the folding and rolling process three times.
8. Cut the dough into triangles and roll them up to form croissants.
9. Let them rise for 1 hour, then bake at 200°C (400°F) for 15-20 minutes.

Ingredients

• 1 pie crust
• 200g bacon, chopped
• 3 large eggs
• 200ml heavy cream
• 100g grated cheese (Gruyère or Emmental)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 180°C (350°F).
2. Cook the bacon in a skillet until crispy.
3. In a bowl, whisk together eggs, cream, salt, and pepper.
4. Spread the bacon and cheese in the pie crust.
5. Pour the egg mixture over the bacon and cheese.
6. Bake for 30-35 minutes until set and golden.

Ingredients

• 1 whole chicken, cut into pieces
• 200g bacon, diced
• 1 bottle red wine
• 2 cups chicken broth
• 2 carrots, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bouquet garni (thyme, bay leaf, parsley)
• Salt and pepper to taste

Instructions

1. In a large pot, cook the bacon until crispy, then remove and set aside.
2. In the same pot, brown the chicken pieces on all sides.
3. Add the onions, garlic, and carrots, cooking until softened.
4. Pour in the red wine and chicken broth, then add the bouquet garni.
5. Bring to a simmer, cover, and cook for about 1 hour.
6. Remove the bouquet garni, season with salt and pepper, and serve.

Ingredients

• 12 escargots (snails), cleaned
• 100g unsalted butter, softened
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 200°C (400°F).
2. In a bowl, mix the butter, garlic, parsley, salt, pepper, and lemon juice.
3. Place the escargots in their shells or a baking dish.
4. Fill each escargot with the garlic butter mixture.
5. Bake for 10-12 minutes until the butter is bubbling.
6. Serve hot with crusty bread.

Ingredients

• 6 apples, peeled and quartered
• 100g unsalted butter
• 150g sugar
• 1 sheet puff pastry
• Cinnamon (optional)

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a skillet, melt the butter and sugar until caramelized.
3. Add the apples and cook for about 10 minutes until slightly softened.
4. Transfer the apples to a baking dish, arranging them neatly.
5. Cover with puff pastry, tucking the edges in.
6. Bake for 25-30 minutes until golden brown.
7. Let cool slightly, then invert onto a plate and serve warm.