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MONBAZILLAC OYSTERS AU GRATINTO SERVE 424 beautiful fresh oysters, prefer Fines de Claire; 200 g of natural mushrooms of Paris, in box; 200 g of prawn pulp; 20 cl of Monbazillac (sweet white wineof the region of Bergerac); non refined sea salt (in a small quantity); pepper grind at the moment100 kcalPREPARATIONWash the mushrooms under cold water and drain them well. Put the mushrooms, the prawns, salt and pepper in a small casserole. Sprinkle with theMonbazillac. Bring to ebullition for some second to evaporate the alcohol and its calories and later on cook at sweet fire for 15 minutes. Open the oysters,eliminate the shell and drain the water inside, that you will keep apart. Add 4 cl of this water in the sauce 5 minutes before the end of the cooking. Stuff everyoyster with the mixture. Slightly pepper and to put in the warm oven (280° previously heated for 15 minutes) for 8 or 10 minutes.17,5 g of proteinsEGGS PROVENCE STYLETO SERVE 44 small artichokes of 150 g each, prefer the “violet” quality; 4 fresh eggs of farm hen; 200 g of mature and firm tomatoes; 300 g of small zucchini, prefer theround quality of Nice; 20 cl of wellness chicken broth; 1 green or yellow pepper of about 150g; 2 small spoons of skimmed milk (0% fat); 50 g of white onion;2 cloves of fresh garlic (20-25 g); 2 small spoons of fresh tarragon; 1 small spoon of fresh basil; 2 slices of integral rusks without sugar; non refined sea salt(in small quantity); pepper grind at the moment, some wine vinegar182 kcal13,3 g of proteinsPREPARATIONCook the artichokes with 2 vinegar drops. Remove the leaves and the hay and keep the 4 funds in warm. Scratch the edible part of every leaf with the pointof a knife. Soften the rusks, the pulp of the artichoke leaves, onion, garlic, parsley, tarragon, basil in the milk, slightly salt and pepper. Cut every zucchini inlength and then in width to get 4 pieces for each zucchini. Slightly dig every piece and stuff it with a bit of the previous mixture. Cut every tomato and thepepper in slices of the same thickness and put everything in an oven dish adding pepper. Leave at middle oven for 30 minutes. When the vegetables arecooked, cook the poached eggs in hot water with a drop of vinegar for 7-8 minutes; gently drain and put them on evry fund of artichoke. Put the pepper inthe middle of the dish and combine stuffed tomatoes and zucchini around the eggs. Decorate with some finely minced basil.CODFISH WITH MANCHA SAFFRONTO SERVE 44 slices of fresh codfish(in all around 600 g); 500 g of mature, but firm tomatoes; 100 g of minced onion; 100 g of white leek cut into pieces; 2 small spoons offresh parsley elegantly minced; 20 g of crushed garlic; 1 or 2 small spoons of olive oil, of first cold pressing, 0,5° of acidity; 1 or 2 spoons of Mancha saffron,non refined sea salt (in small quantity); pepper grind at the moment207 kcalPREPARATIONCut the tomatoes in big dices after you peeled them and eliminated the seeds. Put olive oil, tomatoes, garlic, onion, white of the leek, parsley, saffron andsalt in a saucepan, cover it and leave it to reduce at sweet fire for about 25-30 minutes. Add the slices of codfish and cover everything with a glass of water.Add pepper. Cook with strong fire for 2 or 3 minutes and subsequently cook at medium flame for 10 minutes. Pepper if necessary and serve warm.28 g of proteinsBITTER CHOCOLATE MOUSSE WITH ORANGE PEELTO SERVE 480 g of bitter chocolate, sugar free in tablet or in dust, like Valrhona; 3 fresh eggs of farm hen; an untreated orange peel, cut into small pieces; a cup ofEspresso coffee; from 7 to 10 g of aspartame in dust.PREPARATIONMelt che chocolate in the hot coffee. Add the yolks of the eggs and mix well with a wood spoon, then add the peel and the aspartame little by little. Whip theegg whites and add them to the chocolate. Divide the mixture in cups, sprinkle a bit of peel kept for decoration and put it in the refrigerator for 2-3 hours.150 kcal12,5 g of proteins180