Some people have been asking for my recipes:

25 cl milk
½ vanilla pod
55 g sugar
3 egg yolks
20 g corn flour
25 cl cream

In a bowl mix the sugar with the corn flour. Add the egg yolks. Whisk till creamy. Cut the half vanilla pod down the middle. Add the milk to a saucepan and heat till boiling. With a knife remove the interior of the vanilla pod and return it to the saucepan. Stir the milk into the mixture in the bowl. Clean the saucepan and pour the contents of the bowl into it. Heat and mix continually. The mixture thickens. Continue till it boils, and then for 30 seconds. Sieve the mixture into another bowl. Leave to cool, stirring occasionally to avoid a skin forming. Beat the cream and add to the mixture in the bowl. Keep in the fridge.

A note on the cream: In France we use "Crème Liquide", which is a little thicker than "Crème Fleurette". I buy my Crème Liquide from Super U.

Hummus is not difficult to do. There are a lot of recipes on the internet. I have been asked for mine.

150 g chickpeas
15 g sesame seeds (see below)
Olive oil
1 lemon
sea salt

Note: Sesame is naturally white. You get the best flavor if you toast it yourself

Soak the chickpeas in water for 12 hours. Boil them till they are well cooked. Do not put any salt in the water. Drain them (keep the cooking liquid).  Put in a food processor. Put the sesame seeds in a frying pan, and heat till they start to colour.  Now you need to reduce them to a powder. You can use a pestle and mortar, a spice mill, a bamix ... . Add the powder to the blender. Add some of the cooking liquid and some olive oil. Turn on the blender. Wait till the chickpeas are reduced to a paste. Now add cooking liquid till you have the right consistency. Add olive oil, lemon juice and a good sea salt to taste.

'Fillet of bream, lightly cooked with a crusty skin, green sauce

We use the two magic tools: the bamix and "sous vide cooking".

For the sauce: take some "fines herbs" (parsley, chervil, chives, tarragon ...). Chop them up extremely finely. Then, with a pestle and mortar, a bamix grinder, or what you will, continue till they are reduced almost to a paste. Put it aside.
Fillet the fish, but leave the scales. Remove the small bones left in the fillets. Cut them in two. Place them in the sous vide bag with a little olive oil, and apply the vacuum. Cook in the water bath at 45° C for 20 minutes. Heat a frying pan, add some olive oil and place each piece of fillet, skin side down, in the frying pan, and then immediately press down on it with a spatula so that all the skin stays in contact with the heat. When it is crispy remove and place in an oven at 50° C .
Make a classic "beurre blanc". Mousse it with the bamix, and add the herb paste.
Dress on a plate with the vegetables of your choice.