Vayrou Table

Quinze minutes. C'est tout ce qu'il faut pour mettre sur la table un plat complet, coloré et plein de saveurs. Le secret de ce sauté de crevettes au brocoli ? Une poêle en inox bien chaude, une saisie à feu vif, et une sauce umami qui enrobe chaque ingrédient. Simple, rapide, sain — et visuellement bluffant. Ustensile : Poêle en inox 18/10 — 28 cm | Pour : 2 personnes | Temps : 15 minutes Pourquoi la poêle en inox change tout pour ce type de recette Un sauté réussi, c'est avant tout une question de température. Les crevettes doivent être saisies à feu très vif pour caraméliser en surface tout en restant juteuses à coeur. Le brocoli doit croustiller, pas ramollir. Pour cela, la poêle doit atteindre et maintenir une chaleur intense — exactement ce que permet l'inox 18/10 Maison Vayrou, sans limite de température et sans revêtement chimique. Contrairement aux poêles antiadhésives qui perdent leur efficacité au-delà de 200°C, la poêle en inox monte sans restriction. La saisie est nette, la coloration parfaite, et les sucs de cuisson peuvent être déglacés pour créer une sauce maison en 30 secondes. Les ingrédients pour 2 personnes 300 g de crevettes roses décortiquées (crues de préférence) 1 tête de brocoli (environ 400 g), détaillée en fleurettes 3 gousses d'ail émincées 1 morceau de gingembre frais (2 cm), râpé 2 cuillères à soupe de sauce soja 1 cuillère à soupe de sauce huître 1 cuillère à café de miel 1 cuillère à soupe d'huile de sésame 2 cuillères à soupe d'huile d'arachide Graines de sésame pour le service Riz blanc ou nouilles de riz en accompagnement La recette pas-à-pas Étape 1 — Préparer la sauce Dans un petit bol, mélangez la sauce soja, la sauce huître, le miel et l'huile de sésame. Réservez. Avoir la sauce prête avant de commencer la cuisson est essentiel : un sauté à la poêle va très vite et vous n'aurez pas le temps de mesurer les ingrédients en cours de route. Étape 2 — Blanchir le brocoli Plongez les fleurettes de brocoli 2 minutes dans une casserole d'eau bouillante salée. Égouttez et plongez immédiatement dans un saladier d'eau froide pour stopper la cuisson. Le brocoli doit rester ferme et d'un vert éclatant. Cette étape pré-cuit légèrement les légumes et garantit un résultat croquant après le passage à la poêle. Étape 3 — Saisir les crevettes Chauffez votre poêle Maison Vayrou en inox à feu vif pendant 2 minutes. Ajoutez l'huile d'arachide. Déposez les crevettes en une couche — pas de superposition. Laissez cuire 1 minute sans toucher, jusqu'à ce qu'elles soient bien dorées d'un côté. Retournez, cuisez encore 45 secondes. Retirez et réservez. Étape 4 — Faire revenir l'ail et le gingembre Dans la même poêle toujours sur feu vif, ajoutez l'ail émincé et le gingembre râpé. Faites revenir 30 secondes en remuant constamment — l'ail ne doit pas brûler, juste blondir et parfumer l'huile. Étape 5 — Sauter le brocoli Ajoutez les fleurettes de brocoli égouttées. Sautez à feu vif pendant 2 à 3 minutes en remuant régulièrement. Les légumes doivent prendre une légère coloration sur les bords tout en restant croquants au coeur. Étape 6 — Assembler et napper Remettez les crevettes dans la poêle. Versez la sauce en une fois. Mélangez vivement pendant 1 minute pour bien enrober chaque ingrédient. La sauce va légèrement réduire et caraméliser au contact de la poêle chaude. Servez immédiatement. Le conseil Maison Vayrou Ne cuisez jamais les crevettes trop longtemps. Dès qu'elles passent du gris translucide au rose opaque, elles sont cuites. 30 secondes de trop suffisent à les rendre caoutchouteuses. La poêle en inox, avec sa réactivité thermique immédiate, vous permet de contrôler parfaitement ce timing en baissant le feu en un instant. Servez sur un bol de riz blanc vapeur ou des nouilles de riz. Parsemez de graines de sésame et d'un filet d'huile de sésame au moment du service. Un trait de jus de citron vert rehausse l'ensemble.

Ratatouille is one of the richest vegetarian dishes in French cuisine. When done well—each vegetable cooked separately, slowly, over low heat—it develops deep flavors and an incomparable candied texture. A stainless steel pan is the utensil of choice here: it tolerates long cooking times without ever altering the taste of the vegetables. Utensil: 18/10 Stainless Steel Pan — 28 cm | Serves: 6 people | Time: 1h00 The Authentic Method: Each Vegetable Cooked Separately Ordinary ratatouille is all cooked in the same pot at the same time—you get a vegetable soup. True Provencal ratatouille involves cooking each vegetable individually in the pan, then assembling them at the end. This way, each vegetable retains its own texture, color, and distinct aromas before harmoniously blending into the final dish. Ingredients for 6 people 2 zucchini 2 eggplants 3 bell peppers (red, yellow, green) 4 ripe tomatoes (or 400 g canned peeled tomatoes) 2 onions 4 cloves of garlic 10 cl quality olive oil 1 bouquet garni (thyme, bay leaf, basil) Salt, pepper, fleur de sel Fresh basil for serving Step-by-Step Recipe Step 1 — Prepare the Vegetables Cut all vegetables into uniform 2 cm cubes. Salt the eggplants and zucchini in a colander for 20 minutes to remove excess water. Rinse and dry. Step 2 — Cook the Vegetables One by One Heat a drizzle of olive oil in the stainless steel pan over medium-high heat. Sauté each vegetable separately until lightly browned (about 5 to 7 minutes per vegetable): first the onions, then the bell peppers, then the eggplants, then the zucchini. As you cook each vegetable, transfer it to a large bowl. Step 3 — The Tomato Sauce In the same pan, sauté the minced garlic for 1 minute. Add the crushed tomatoes and the bouquet garni. Reduce over medium heat for 15 minutes, stirring regularly, until a thick, concentrated sauce is formed. Step 4 — Assembly and Final Cooking Return all the vegetables to the pan with the tomato sauce. Mix gently. Reduce heat to minimum, cover partially, and let simmer for 20 minutes. The vegetables should be tender but not mushy. Maison Vayrou's Tip Ratatouille is always better the next day. Prepare it the day before, let it cool to room temperature, then refrigerate. Gently reheated in the stainless steel pan the next day, the flavors will have melded, resulting in an incomparable dish. This is the secret of Provencal grandmothers. Serve hot as a side dish with grilled meat, or cold as a starter with garlic-rubbed toast. Garnish with fresh basil and a drizzle of olive oil just before serving.

It's the ultimate comfort food for breakfast or a snack: French toast, crispy on the outside, incredibly soft on the inside. Even better when cooked in a Maison Vayrou stainless steel pan, which perfectly caramelizes the sugar without the "soggy" effect of coated pans. 🧾 Ingredients (for 2 people – approx. €4.20) Ingredients Quantity Average price Brioche slices 4 €1.50 Eggs 2 €0.60 Milk 15 cl €0.30 Vanilla sugar 1 sachet €0.20 Butter 20 g €0.30 Sugar (for sprinkling) 1 to 2 tbsp €0.10 Red berries (optional) 100 g €1.20 🛠️ Equipment used A Maison Vayrou stainless steel pan → discover here A deep plate + a fork A spatula 🍳 Preparation (15 minutes) 1. Prepare the mixture In a deep plate, beat the eggs with the milk and vanilla sugar. Dip the brioche slices in it (30 sec on each side to soak well). 2. Cooking Melt a knob of butter in your Maison Vayrou stainless steel pan, over medium heat. Place the slices in and cook for 2 to 3 minutes per side until they are golden brown and crispy. Tip: stainless steel allows for beautiful, even caramelization without needing to add too much fat. 3. Finishing Sprinkle with sugar just out of the pan for a light crispness. Serve with fresh fruit or a drizzle of maple syrup. 🍽️ Result: crispy-soft, perfectly sweet This French toast is a classic comfort food, but with professional cooking thanks to your Maison Vayrou pan. Less than 15 minutes for pure delight. 👉 Discover all our pan sizes here

Craving a homemade brunch or a light dinner, ready in under 15 minutes? This super simple yet delicious recipe is ideal for preparing in a Maison Vayrou stainless steel pan: gentle cooking, no sticking, and a real boost of flavor thanks to the even heating of stainless steel. 🧾 Ingredients (for 2 people – approx. €5.20) Ingredients Quantity Average price Fresh eggs 4 €1.20 Feta 80 g €1.50 Cherry tomatoes 150 g €1.20 Country bread 4 slices €1.00 Olive oil 1 tbsp €0.20 Fresh herbs (optional) Parsley, basil... €0.10 🛠️ Equipment used A Maison Vayrou stainless steel pan – see the ideal pan for brunching A wooden spatula A toaster or a pan for the toasts 🍳 Preparation (15 minutes) 1. Roast the cherry tomatoes Heat a drizzle of oil in your stainless steel pan. Add the cherry tomatoes cut in half, face down. Cook for 3-4 minutes over medium heat until slightly caramelized. Set aside. 2. Prepare the scrambled eggs In a bowl, beat the eggs with a pinch of salt. Pour into the still hot Maison Vayrou stainless steel pan, over low heat, with some fat. Stir constantly with a wooden spatula. When the eggs are still slightly runny, add the crumbled feta. Mix for 30 seconds and turn off the heat. Tip: thanks to the even heating of stainless steel, the eggs don't overcook and remain ultra creamy. 3. Serve Toast the bread. On each toast, place a portion of scrambled eggs, a few tomatoes, and sprinkle with fresh herbs. 🍽️ Result: simple and healthy An ultra-gourmet, healthy, and very quick dish. Ideal for brunching, entertaining without stress, or eating vegetarian without frustration. 👉 With a Maison Vayrou pan, cleaning is super easy and no chemical coating to worry about.See why they last a lifetime

Looking for a comforting, quick, and affordable meal to prepare in your Maison Vayrou stainless steel pan? This recipe is for you. Between the crispy breaded chicken and the creamy tomato sauce, you'll feast... without breaking the bank. 🧾 Ingredients for 2 people (approx. €9.60 total) Ingredient Quantity Approximate price/person Chicken breasts 2 small fillets (250g) €3.80 Breadcrumbs 3 tbsp €0.30 Egg 1 €0.30 Flour 3 tbsp €0.10 Pasta (penne, tagliatelle...) 160g €0.40 Semi-thick cream 20 cl €0.70 Tomato sauce 200 g €0.70 Grated cheese (Gruyere) 60 g €0.80 Salt, pepper, garlic, herbs, curry To taste €0.30 🍳 Equipment used A Maison Vayrou stainless steel pan → discover the pan A saucepan for pasta A spatula or tongs Our 100% stainless steel Maison Vayrou pans are oven-safe up to 220°C, free of toxic coatings, and ideal for browning, searing, or gratinating! 👩🍳 Preparation (30 minutes) 1. Prepare the breaded chicken Cut the fillets into strips Dip them in flour → beaten egg → breadcrumbs In your Maison Vayrou stainless steel pan, heat a drizzle of olive oil Brown the chicken pieces for 4 to 5 minutes per side, until nicely colored Keep warm 👉 Tip: Thanks to the Maillard reaction, stainless steel provides a better texture and a more intense flavor. Why is stainless steel ideal? 2. Prepare the sauce In the same pan, pour in the tomato sauce, cream, garlic, herbs, salt/pepper Simmer over low heat for 5-7 minutes 3. Cook the pasta Cook the pasta in a pot of salted boiling water Drain, then mix with the sauce 4. Assemble Return the chicken pieces to the pan with the sauce Add grated cheese on top (Optional) Bake for 5 min at 200°C to gratinate directly in the pan 🍽️ Verdict An ultra-gourmet dish for less than €5 per person, ready in 30 minutes, with no unnecessary washing up! And with your Maison Vayrou pan, you avoid coatings that wear out... while maintaining performance and durability. 🛒 Get equipped for back to school Our pans are designed to last a lifetime, at an ultra-affordable price.👉 See our student packs with free delivery + lids

A super quick, soft, and crispy dish all at once — perfect for lazy student nights Prep time: 5 minCook time: 10 minDifficulty: "I don't have much washing up" levelEquipment: one stainless steel pan (yep, everything cooks in it) Ingredients (for 2 large plates) 400 g fresh gnocchi (from the fresh produce aisle, no pre-cooking needed) 150 g ground meat (beef, veal, or a mix) 1 small can of crushed tomatoes (or 200 ml ready-made tomato sauce) 1 tbsp crème fraîche or liquid cream 1 clove garlic 1 tbsp olive oil Salt, pepper, dried herbs (oregano or basil) (optional but super fancy) grated Parmesan or Gruyère 🔥 First of all: heat your pan like a chef Heat your pan over medium heat until a drop of water rolls like a ball. This is the sign that the stainless steel is ready for perfect, non-stick cooking. Preparation Add the oil to the hot pan, then sauté the minced garlic for 30 seconds. Add the ground meat, cook for 3 to 4 minutes until well browned. Season with salt, pepper, and herbs. Add the gnocchi directly to the pan, without pre-cooking, and let them brown for 3-4 minutes. They will become crispy on the outside and remain soft on the inside. Add the crushed tomatoes and a little water (2-3 tbsp). Mix well. Stir in the cream, and let it simmer for another 2 minutes to thicken the sauce. Taste, adjust seasoning, then serve hot, with grated cheese if you have it on hand. 🧀 Even richer variant Want a gratin version? Transfer to a dish, add grated cheese, and bake for 5 minutes under the grill. It's crispy, it's cheesy, it's amazing. 💡 Quick student tip No cream? You can add a square of cream cheese, or just a touch of milk to soften the sauce. The gnocchi will do the rest with their texture.

A super-fast and vibrant recipe, perfect for a stylish dinner or a chic appetizer. Prep time: 5 minCook time: 5 minDifficulty: super easyEquipment: a medium-sized stainless steel pan Ingredients (for 2 people) 250 g peeled shrimp (preferably raw) 2 cloves garlic Juice of half a lemon 2 tbsp olive oil A small handful of fresh parsley Fleur de sel, freshly ground pepper (optional) Lemon zest, sweet paprika or smoked paprika 🔥 Crucial step: heating your stainless steel pan First, heat your pan over medium heat until a drop of water bounces and slides like a ball. This simple test ensures ideal cooking, without sticking. Preparation Finely mince the garlic, chop the parsley, and squeeze the lemon. Add the oil to the hot pan, then the garlic. Sauté for just 30 seconds, just enough to release the aromas (it shouldn't brown). Add the shrimp, and sauté for 2 to 3 minutes, stirring: as soon as they turn pink and opaque, they're ready. Pour in the lemon juice, add the chopped parsley, pepper, salt, and mix quickly off the heat. Serve immediately, as a main course with rice or as an appetizer on a nice plate with some grilled bread. 🧄 Gourmet Variation Want a more generous touch? Add a knob of butter at the end of cooking for a richer sauce. And for a slightly spicier version, sliced bird's eye chili in the hot oil makes all the difference.

A complete, tasty dish ready in 20 minutes flat — homemade street food style Prep time: 10 minCook time: 10 minDifficulty: easyEquipment: a large stainless steel pan Ingredients (for 2 people) 200 g cooked rice (ideally cold, day-old rice) 1 chicken fillet (approx. 150 g) 1 carrot 1 small onion 1 garlic clove 2 tbsp soy sauce 1 tbsp nuoc-mâm sauce (optional) 2 eggs 1 tbsp neutral oil (sunflower or toasted sesame) Chives, sesame seeds, pepper 🔥 Before you start: heat your stainless steel pan like a pro Heat the pan over medium heat until a drop of water "bounces" and rolls like a marble. At this point, you can cook without fear: the heat is perfect, nothing will stick. Preparation Finely slice the chicken, as well as the garlic, onion, and carrot (julienned or small diced). Pour the oil into the hot pan, add the garlic and onion, and sauté for 1 to 2 minutes. Then, add the chicken and brown it for 3 to 4 minutes. Add the carrot, and sauté over high heat to keep some crunch. Push the ingredients to one side of the pan, crack the eggs on the other side, quickly scramble them with a spatula, then mix everything together. Add the cold rice, breaking it up well with the spatula to prevent clumps. Pour in the soy sauce and nuoc-mâm, mix vigorously over high heat so everything is well coated. Pepper, adjust seasoning if needed, then sprinkle with chives and sesame seeds before serving. 🥢 The little extra This fried rice is even better with a squeeze of lime juice or a few drops of toasted sesame oil at the end. You can also add peas, bean sprouts, or grated fresh ginger. Veggie option? Replace the chicken with grilled tofu, or extra scrambled eggs. You can also make a 100% vegetable version (carrots, bell peppers, broccoli, green onions…).

A hearty and comforting dish to prepare in a pan — no pot needed! Prep time: 10 minCook time: 25 minDifficulty: accessible, even for beginnersEquipment: a stainless steel pan with a thick bottom Ingredients (for 2 people) 150 g Arborio rice (risotto rice) 60 g chorizo (mild or spicy, depending on your taste) 6 to 8 sun-dried tomatoes 1 small onion 1 clove of garlic 500 ml hot vegetable broth 1 tbsp olive oil 30 g grated Parmesan 1 knob of butter (optional) Salt, pepper (optional) A few fresh basil leaves 🔥 Before you begin: the ideal heating of your pan Before adding any ingredients, heat your pan over medium heat until a drop of water placed in the center "bounces" and slides like a marble. This test ensures that the stainless steel is at the optimal temperature, so nothing sticks. Preparation Prepare your ingredients: finely chop the onion, mince the garlic, dice the chorizo, and chop the sun-dried tomatoes. Pour the olive oil into the hot pan. Add the onion and garlic, and sauté for 2-3 minutes until translucent. Add the rice, mix well to coat it. Cook for 1 to 2 minutes until it becomes translucent at the edges. Deglaze with a small ladle of hot broth. Stir regularly, and add the rest of the broth little by little, waiting for the liquid to be absorbed each time. Add the chorizo and sun-dried tomatoes halfway through cooking (after 10-12 min). Continue adding broth until the rice is cooked (about 18 to 20 min). When the risotto is ready, remove from heat. Add Parmesan, a knob of butter if you like it extra creamy, then adjust seasoning. 🍴 Plating & tips Serve hot, in deep plates. Garnish with fresh basil and a little grilled chorizo if you want to go for a "homemade bistro" look. 💡 Tip: thanks to the good initial heating of your stainless steel pan, nothing sticks, and the chorizo juices enrich the risotto. That's where stainless steel reveals all its magic! Veggie option? Replace the chorizo with sautéed mushrooms and add a touch of smoked paprika to get a "smoky" flavor similar to chorizo.

The simple yet impressive recipe, perfect for a stylish brunch or a quick dinner Prep time: 5 minCook time: 5 minDifficulty: ultra easyEquipment: A heavy-bottomed pan Ingredients (for 2 people) 4 organic eggs 10g unsalted butter 2 tbsp thick crème fraîche Salt, pepper (optional) Fresh chives, toasted bread, Parmesan Preparation Crack the eggs into a bowl without beating them, just gently loosen them with a fork. No need to whisk: we want to keep a marbled texture. Gently heat a stainless steel pan (Maison Vayrou type) over very low heat, until the water "dances", then add the butter. As soon as it melts, pour in the eggs. Stir continuously with a wooden or silicone spatula. The secret? Never stop stirring to prevent it from sticking. The eggs should cook slowly, without ever simmering. When the texture becomes creamy (about 3 to 4 minutes), remove from heat. Add the crème fraîche to stop the cooking, season with salt and pepper to your taste. Serve immediately, sprinkled with chopped chives, with toasted bread or buttered toast. 🥄 Chef's tip The ultra-gentle cooking in a stainless steel pan allows for a velvety texture, without sticking to the bottom. No need to add milk or flour: the crème fraîche at the end is enough for perfect creaminess. 🍽️ Variation Add a touch of grated Parmesan, or serve with sautéed spinach with garlic for a more complete version.