Europe 1 12:29pm, March 18, 2023

Every Saturday, the team of La table des bons vivants offers seasonal recipes to make at home to enjoy with your family or friends.

Manon Fleury, chef of the restaurant Le Perchoir Daumesnil at the chalet des Îles du Bois de Vincennes.

Pancakes (for 15 pancakes)

  • 500 gr of milk
  • 100 gr buckwheat flour
  • 100 gr of rice flour
  • 100 gr of wheat flour
  • 4 eggs
  • 50 gr of sugar
  • 25 gr of melted butter
  • Rum
  • Salt

In a pothole, whisk together flour, sugar and eggs. Add melted butter, milk, salt and rum at your discretion. Let stand for 2 hours. In a hot pancake pancake, put a dab of butter. Pour a ladle of pancake machine and turn over after coloring. Cook all pancakes and let cool.

Citrus marmalade

You can use any type of citrus fruit to make this recipe, depending on your desires and what you find.

  • 200 gr of yuzu
  • 200 gr of sudachi
  • 200 gr of clementine satsuma
  • 300 gr of sugar

The day before:

Wash, brush and dry citrus fruits thoroughly in a clean cloth. Cut the citrus fruits into 4. Remove citrus seeds. Cover the citrus pieces with sugar and let marinate overnight.

On the day:

Put the sugar-marinated citrus fruits in a saucepan. Cook over low heat, covering the pan and stirring very regularly with a wooden spoon. Cook for about 30 minutes until the juice is almost completely absorbed. Remove from the heat, let cool slightly and mix in a robot with a sharp blade. You need to get a thick pulp.

Citrus caramel

  • 100 gr of butter
  • 100 gr of semolina sugar
  • 4 oranges (or other citrus fruits)
  • 8 cl of Grand Marnier

Make butter and sugar in a saucepan until caramel, deglaze with orange juice and let reduce.


Make layers of pancakes by spreading the citrus marmalade on each pancake and repeating the operation with 15 pancakes in total. Let cool and cut into slices like a cake by adding the citrus caramel on top.