In a mixing bowl, separate 5 egg yolks, add 50 grams of sugar, then whisk until the mixture turns slightly pale. In a saucepan, bring 500 ml of heavy cream and a vanilla bean to a gentle boil. Let it cool slightly, then add it to the egg yolks. Your mixture is ready to pour into ramekins. Place in a water bath filled 3/4 of the way. Bake at 160 degrees for 40 minutes. Once the sides have set, remove from the oven. Let them set for at least 4 hours in the fridge. -Add some sugar and burn it ! Et voila ! Bon appétit

Finely dice the onions and the red, green, and yellow bell peppers, along with two cloves of garlic. Sauté them in olive oil, Meanwhile, in a pot of simmering water, cook the sausages until done. Remove them and slice them into rounds. Then add them to the pan with the onions and peppers. Next, add your diced tomatoes. Add tomato purée, turmeric, and smoked paprika, and let everything reduce. Serve with rice. You have a typical dish from the French islands. Et voilà ! Bon appétit

Sauté the Saint Jacques in a drizzle of olive oil. Deglaze with white wine, then, once reduced, sear the scallops for 20 seconds on each side. Remove the scallops. Add the bacon bits. Your mushrooms. Isigny crème fraîche. A spoonful of tomato paste. A little parsley. Et voilà à true Normandy dish 😋😋😋😋

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