The classics, it's good. If we gave a boost to these values ​​with a few simple tips, fast and effective? We start!

1. We revisit leeks-vinaigrette . To modernize the leek-vinaigrette, it is plastered (two-thirds / one-third) with celery-branch. Leek and celery are cut into sections of the same size and baked in the oven for 30 minutes with chicken broth, herbs and herbs. It only remains to drain and serve with a vinaigrette and slices of raw green apple.

2. Cheese scraps are recycled into stuffed cabbage. We cover a hinged mold of blanched cabbage leaves and fill the center with layers of cheeses (reblochon, boursault, Comté ...) and sliced ​​vegetables cooked al dente (potatoes, squash, leeks), garlic and thyme. We close the cabbage and cook 1:30 to 190 ° C.

3. Beef is added to the "cappuccino". We make homemade broth with beef bones, carrots, celery, garlic and onion, which we filter and degrease. We serve hot in a cappuccino glass and cover with a parsnip mousse (mashed parsnip with whipped cream).

4. We rehabilitate the soup Choisy. An old French recipe for a soup made from simple ingredients (onion, butter, potatoes, milk and chicken broth), in which lettuce is added at the end of cooking: a great way to use a salad a little tired!

5. Blueberries are being abused! In Quebec, this specialty is called "blueberries". You can make a little sauce (300g of berries 1 tbsp of Maïzena, 6cl of water, 30g of sugar) cooked very briefly (1 min after boiling) and which is top with pancakes, crepes…

More tips in "Ricardo, a Quebecer in your kitchen!" of Ricardo Larrivée. 19,95 € Larousse editions.