Remove the hard leaves of the artichoke, cut the top part and cut it in two.
Cut the leek lengthwise and wash it under running water.
Cut the aubergine, the courgetter and the radicchio in slices. Cut the yellow pepper in quarters and remove the seeds.
Season it and ...
Clean the baby squids, the mussels and the clams, boil the octopus in salted water and then cool it down with ice water before slicing it.
Peel the red pepper, remove the seeds and cut in small dice.
Wash the salad and cut the tomato in eight.
Heat the olive oil in ...
Wrap the sirloin in cling film and freeze it the day before.
Remove the film (if you have difficulties removing it you can place the meat rapidly under cold water) and cut it with a meat-slicer in 1 mm width.
Put the slices on a dish and season them.
Put the rocket ...
Chop the shallot and the garlic and stir fry them in a casserole with some olive oil.
Add the tomato, salt and pepper and the herbs.
Let gently boil covered for 5 minutes.
Add the butter, mix everything with a mixer and than strain the soup. Check seasoning and ...
Clean the fishes and fillet them (the fishmonger can do it but we need the heads and the bones).
Cut the bones in pieces of 5 to 5 cm.
Wash and cut the vegetables.
Stir fry the bones and the heads with some olive oil in a casserole adding then the vegetables, the ...
Cut all vegetable in 1.5 cm pieces.
Heat a casserole with the olive oil and sauté all the vegetables for a few minutes.
Add the bay leaf and the chicken stock and let simmer for 6 to 10 minutes.
Check the seasoning and add the Parmesan slices and the chopped parsley on top.