QUINOA PARIS is a seed to germinate a certain idea of living well and preserve the reminiscence of beauty and well-being, through places and decorations, taste and sensory experiences, and timeless objects designed to grow with you.


QUINOA PARIS est une graine pour faire germer une certaine idée du bien vivre et préserver la réminiscence du beau et du bien-être, à travers des lieux et décors, des expériences gustatives et sensorielles, et des objets intemporels pensés pour grandir avec vous.




For 6 to 8 people

  • 2 unwound puff pastes or 250 g of dough house
  • Butter for the mold
  • 1 beaten egg yolk

For the aromatic structure of the dough

  • 1 tsp spray-painted by freshly grated ginger
    2 tblsp of chiselled dill
    2 tblsp of peeled(analysed) seeds of gourd
    1 tblsp of powder of hazelnut intense taste

For the practical stuffing in the poultry

  • 300 g of breasts of clear(net) chicken
  • 45 cl of single cream
  • 1/2 lemon juice
  • 1 tblsp of freshly grated ginger
  • 2 tblsp of oil of hazelnut
  • Flower of salt

For the side dish filling spinach and poultry

  • 500 g of removed the stalk, washed, drained spinach
  • 30 g of butter
  • 1/2 lemon juice
  • 3 new pickling onions included green of stalk chiselled (1 only one in the recipe(takings) of origin)
  • 2 chicken breasts
  • 3 tblsp of oil of hazelnut
  • Flower of salt


The dough

  1. Mix all the ingredients of the aromatic structure, butter the mold to magpie and strew generously the bottom with it and the sides.
  2. Darken the mold by resting(supporting) well so that the aromatic structure adheres to the dough. Reserve for the cool.

The chicken filling

  1. Cut chicken breasts in small cubes and let them rest(base) 1/2 the hour in the cold.
  2. Pass in the mixer by adding egg whites one by one. Pay(pour) the cream in 3 steps by continuing to mix.
  3. Season with the lemon juice, the ginger and the oil of hazelnut. Salt in the flower of salt.
  4. Reserve for the cool.

The lining

  1. Warm the butter until it is sparkling(frothy), add the lemon juice, the spinach and the onions. Cook as fast as possible by moving to make spinach "fall. Drain them and reserve the juice.
  2. Cut chicken breasts in fine small strips of 5mm of thickness, salt them and water(spray) them with the oil of hazelnut. Reserve for the cold.


  1. In the mold darkened with the dough, spread(display) the poultry stuffing, smooth with the back of a spoon. Cover with the small strips of poultry then with the spinach by leaving some millimeters at the top of the dough.
  2. Cover with the 2nd rolled-out pastry and weld edges. Gild(bronze) with the egg yolk and put 20 minutes in the cold.
  3. Preheat the oven in 180 °.
  4. Gild(Bronze) second time and sprinkle with the rests of aromatic structures.
  5. Prick the dough in 4 points and in the center with a sharp knife and cook 35 in 40 minutes.