While Chef Jean-Pierre Vigato likes to make cooking accessible to all, he also enjoys dealing with more exclusive products in his Michelin-starred restaurant. The recipe he gives us here is grilled pigeon and foie gras, with pan-fried herbs and short gravy with spices - something to bring a festive atmosphere to our tables!

In Lebanon, there can be no mezze or dinner party or holiday celebration without tabbouleh ! And each family has its very own version. Kamal Mouzawak used to favour a crunchy version, until he found out that the hearty and moist bulgar version is more easily digested. Here is his personal tabbouleh recipe – as everyone must have his / hers – to be eaten with lettuce leaves, white cabbage, or – even better – young, fresh, tender vine leaves. And Kamal Mouzawak’s mother used to have hers every Sunday with a bunch of green pepper leaves.