My mimosa eggs are multicolored

Once I've mashed the hard-boiled egg yolks with homemade mayonnaise, I separate the mixture into 5 bowls . I flavored one with chopped herbs, another with diced smoked salmon, another with tarama (classic or sea urchin), another with chopped truffle (or olive) and left on last nature. A beautiful patchwork!

I recycle leftover leg of mushroom pie

I'm bucking the leftover lamb . I add 150g of sautéed wild mushrooms and 3 chopped pitted prunes. I prepare a pie with 2 puff pastry dough, egg-brown, which I cook for 20 min at 240 ° C (tea 8).

I give carrots to my rabbit

More logical than beef-carrots, right? I count 5 carrots and 1 liter of carrot juice for 1 whole rabbit. I sauté in a casserole a mince of carrot peels, shallot, garlic and ginger, with smoked diced breast. I wet with carrot juice then add the cut rabbit and the carrots in pieces. I cook by adding the juice of carrots over its absorption (30 min maximum).

I make a salad of semi-cooked half-cooked strawberries

I shoot 1 kg of strawberries. I cut half in 2 and marinate with 50 g brown sugar and 1 vanilla bean seeds. I cut the other half into small pieces and brown them in the pan with as much brown sugar, before flaming them with Grand Marnier and deglazing with 5 cl of balsamic vinegar. I mix both preparations and serve with chopped mint.

To read. "The diary of Guillaume Gomez, head of the Elysée", illustrations by Aurélie Sastres, 128 p., € 14.95, coll. The glass and the plate, ed. Glénat.