1st recipe:
Veal chops with Avesnois cider and Maroilles mash

Ingredients :
Serves 4:
- 4 large milk-fed veal chops from Aubrac if possible
- 15cl cider from Chez Thellier in Quesnoy
- 10cl of reduced white veal stock
- 2 Jonagold apples, 1 lemon and 1 orange, unwaxed
- 4 big Bintje potatoes
- 35g chopped almonds
- 1/4 of ripe Maroilles cheese (the strong smell is normal)
With a spoon, make small balls from the apples, grate the zest from half a lemon and a quarter of the orange. Squeeze the other half of the lemon.
Boil and mash the potatoes. Gently melt the Maroilles (with the rind) in a casserole then add the mash and mix well with a wooden spoon. Continue stirring and cook over a low heat for 10 minutes to dry and air the mash. Check the seasoning - not too much salt because Maroilles is already salted. Pour the mixture into a dish and finish in preheated oven at 200°C for ten minutes.
In a pan, fry off the apple balls in the butter with the lemon and orange zests, the lemon juice and the almonds. Keep the apples a little firm.
In another pan, melt the Thiérache butter then add the veal chops, season with salt and pepper. Once they are browned, deglaze with cider and the veal stock. If needed, put the chops to one side and reduce the sauce in a pan.
Garnish the veal chops with the citrus apples, cover with the sauce and serve with the Maroilles mash.

Bon appetit!

2nd recipe:
Rustic guinea fowl with white beer and truffle

Ingredients:
Serves 4
- 1 whole guinea fowl
- 25cl white beer, Hoegaarden preferably
- 1 medium truffle, fresh (French) if possible and 5cl truffle juice
- 2 unwaxed lemons
- salt, pepper, thyme, bay leaves
- 25cl reduced white chicken stock
- 3 carrots, 2 turnips, 1 parsnip
- 1 white roux
- 20cl thick full-fat crème fraîche (the best you can get and never mind the cholesterol)
Put the guinea fowl in a large casserole dish, pour over the beer, the chicken stock and if necessary top up with water to cover the bird. Season with salt and pepper and add the bay, thyme and truffle juice. Bring to the boil and simmer for 25 minutes.
While the bird is cooking, peel the vegetables and cut them into quarters. Using a peeler, cut 4 thick slices of truffle and grate the rest.
After 25 minutes add the vegetables to the casserole dish and cook for a further 20 minutes.
Remove the guineau fowl, cut into 4 pieces, remove the vegetables and keep everything warm.
Reduce the sauce over a high heat for 10 minutes. Turn down the heat and slowly add the roux, the grated truffle and the juice of one lemon.
Preheat the oven to 200°C and dress 4 dishes with a bed of vegetables, ¼ of the guinea fowl, a slice of truffle and a slice of the remaining lemon. Cover with the sauce.
Finish in the oven for 10 minutes.
Bon appetit!

Tip: you can finish the recipe the day before and simply reheat to serve.