Small marbled eggs and avocado pesto

Ingredients:
20 quail eggs • 2 tbsp. tablespoon coarse salt • 8 c. coffee black tea from China • 6 c. tablespoons soy sauce • 4 Star anise • 4 cloves garlic • 40 basil leaves • 2 lemons • 2 ripe avocados • salt and pepper.
Preparation:

1. Pour cold water into a saucepan , place them quail eggs and heat to a simmer , cook for six minutes in simmering water. Then remove the eggs with a slotted spoon and immediately plunge them into cold water .2 . Add in the still pot of water on the fire coarse salt , tea, soy sauce and star anise . Hit delicately eggshell to crack and plunge them into the simmering brew. Let stand for one hour.3 . Elapsed time, place the eggs in cold water and gently removethe shell ; they must appear mottled. Book them cool.4. Peel the garlic , chop roughly . Rinse and dry the basil. Reserve half of the leaves to decorate . Squeeze the lemons , cut avocados into cubes. 

5.In the blender , place avocado, lemon juice, basil and garlic. Blend until a smooth puree , pepper , refrigerate until ready to serve .6 . Complete 20 spoons with a little pesto , put an egg in the middle and garnish with a basil leaf on each egg.

RECIPE OF THE BALANCE RIGHT NICOLAS TISSIER PEPPERS SALAD, lettuce AND SMOKED BEEF

PEPPERS SALAD , lettuce AND SMOKED BEEFingredients:- A red pepper- A lettuce- Smoked Beef- A lime- Olive oil- From Espelette- Fleur de sel- Mustard Flower- A few mint leaves- Some radishpreparation:Put a little olive oil on each side of your pepper and put in oven at 180 degrees for about 15 minutes ( or cook it directly on the grill , it works too!)Meanwhile , cut your lettuce .When you see your pepper begins to brown , flip it to cook the entire surface of pepper .Once your peppers cooked , remove the skin gently . Your peppers will have a smokey taste. Open it in half to remove seeds and remove the core. Divide your pepper 4 small slices , then season it with a little olive oil , a little sea salt, Espelette pepper , lime zest for freshness.Go dressage. Place a slice of pepper nicely folded on itself in a plate , add your lettuce , then another slice of pepper . Put small pieces of smoked beef. Add pepper and lettuce depending on your hunger and your desires. Add on top a few slices of radish cut to the mandolin. Finish your training by sprinkling a few mint leaves and mustard flower .
Your salad is ready. Ideal to accompany a good barbecue. Enjoy!