1. Put the chicken escalopes in a salad bowl with the Martin-Pouret original mustard and mix so that they are well coated.

2. Peel and chop the shallot and garlic.

3. Heat the butter and olive oil in a pan. When the mixture starts to crackle, brown the chopped shallot for 3 to 4 minutes, then remove and put to one side.

4. Brown the chicken pieces over a fairly high heat for 5 minutes. Make sure every side is coloured.

5. Return the shallots to the pan, add the white wine, chopped garlic, thyme and a little salt.

6. Cook with the lid on for 30 minutes (the steam must be able to escape a little).

7. Then add the chopped mushrooms. Leave to cook without the lid on for 10 minutes.

8. Add the crème fraîche and a dash of Wasabi (optional) and leave to cook for 3 to 4 minutes on low heat.

9. Decorate with the parsley just before serving.

1. Fry the butternut squash cubes and the pepper slices in a pan with olive oil.

2. Add the young spinach leaves.

3. Add the pomegranate seeds.

4. Add the burrata cut into chunks.

5. Add the butternut cubes and the pepper slices.

6. Season with the Martin-Pouret red wine vinegar.

1. Cut the fish into small cubes.

2. Add the juice of 8 limes and leave to marinate in a covered recipient in the refrigerator for at least 6 hours (that’s how the fish “cooks”). After this time, drain the fish.

3. Chop the red onion.

4. Cut the Jalapeños pepper and the radishes into thin strips.

5. Shape the mango into little balls with a melon baller.

6. Add them to the fish with the olive oil, Martin-Pouret Sauvignon vinegar, salt and pepper.

7. Mix all the ingredients and add a few basil leaves.

8. Enjoy!

1. Shape the melons and watermelons into little balls with a melon baller.

2. Pour into a salad bowl and add the feta cut into chunks

3. Decorate with a few mint and rocket leaves

4. Season with the Martin-Pouret 6-year aged vinegar.

1. Pour the lime juice, cane sugar, vodka, cranberry juice, Martin-Pouret maple syrup and the strawberry jam into a shaker. Shake!

2. Add crushed ice. Shake!

3. Pour into a glass and add lemonade.

4. Decorate with a few quarters of lime.

1. Spread the Martin-Pouret tomato mustard on the slice of bread.
2. Cut the tomatoes into thin slices and arrange on the bread.
3. Add a few slices of Mozzarella.
4. Decorate with 2-3 basil leaves.

1. Spread the Martin-Pouret fig chutney on the slice of bread.
2. Cut the avocado into thin slices and arrange on the bread.
3. Add a few pieces of feta.
4. Decorate with pomegranate seeds.

1. Spread the Martin-Pouret Béarnaise Mustard on the slice of bread.
2. Put a slice of smoked salmon on your bread
3. Decorate with a few sprigs of dill

1. In a saucepan, boil the vinegar, sugar and water, then add the herbs and mustard seeds and cook for 1 minute.

2. Sterilise the jar by steaming it for 10 minutes or boiling it in a pan of boiling water.

3. Cut the vegetable of your choice as you like (diced, thin strips, slices, sticks, etc.).

4. Fill the pot to 2/3 with the vegetables and pour the boiling vinegar mix over the vegetables until they are covered.

5. Leave to cool and keep chilled for at least one week before eating.

1. In the oven, toast the bread with the slices of Cheddar.

2. Cut the onion and the tomato into slices.

3. Wash the lettuce.

4. Fry the burger with the slices of bacon.

5. Season with salt and pepper.

6. Start to assemble the burger in this order: 1. Roll. 2. Burger 3. Bacon 4. Red spring onion 5. Tomato 6. Lettuce 7. Tomato mustard 8. Roll

1. Cook the quinoa for 10 minutes in boiling water, chill and put to one side.

2. Cut the beetroot into chunks. Put to one side.

3. Wash and rinse the lettuce. Put to one side.

4. Mould the tortillas in brioche moulds and put in the oven at 160°C for 3 to 4 minutes to harden. Put to one side.

5. Make a vinaigrette by mixing the Balsamic vinegar, olive oil, salt and pepper. Put to one side.

6. Put the quinoa, garden peas and beetroot in a small salad bowl. Pour the vinaigrette on top and mix well. Put to one side.

7. Fry the shrimps and scallops at medium heat for 2 minutes (without oil) in a non-stick pan. Remove the shrimps and scallops from the pan. Turn up the heat and deglaze with the citrus vinegar. Leave to reduce until almost dry. Pour the citrus juice vinegar dressing, add the shrimps, the scallops and decrease the heat. Leave to caramelise for around 4 minutes, mixing well, so that the seafood is coated with the citrus sauce. Put to one side.

8. Assemble the salads: Put a little salad in the bottom of the tortillas, sprinkle the quinoa/beetroot/garden peas and put in a few shrimps and scallops. Repeat.

1. Day 1: Soften the gelatine sheet in a small bowl of cold water. Put to one side.

2. In a saucepan, bring the crème fraîche and the maple syrup to a gentle simmer.

3. Add the drained gelatine sheet and mix well with a whisk.

4. Finally, add the vegan yoghurt and the pistachio paste. Mix well.

5. Pour into silicon moulds and put in the freezer until the following day.

6. Prepare the compote: The day before, put the raspberries, jostaberries (or blueberries), Cranberry juice condiment and maple syrup in a salad bowl and mix well, slightly crushing the fruit. Add the chia seeds, mix and put in the refrigerator until the next day.

7. The next day, take the panacotta out of the moulds and put them in the refrigerator for 4 to 5 hours, until they are defrosted. Just before serving, put the compote in the tartlet cases and decorate the panacotta with a drizzle of cranberry juice vinegar dressing.