Serve hot as a cocktail snack. 

These tapas can also be served as a side with various dishes. Serve shallots filled with foie gras to accompany tenderloin steak or duck breast. Serve shallots stuffed with cheese with fish or in a salad. 

For the filling, use your imagination or play with the ingredients you have on hand. For a fish stuffing, process a fillet of white fish in the food processor with a little cream, salt, pepper and lemon juice to make a thick purée. When making a cheese filling, be sure to remove the rind. And for foie gras (prepared), use a piece of foie gras from a jar or prepared "au torchon"... to reduce the cost, you could also replace it with a chicken liver mousse. 

1. Peel the shallots, separate the various bulbs and steam them. Make a lengthwise incision in each piece to create a hollow.
2. Spread each side with fish, meat or cheese filling, depending on what they will be served with.
3. Reassemble the shallots and place them quickly in the freezer so that they regain their shape.
4. Once set, dip them into breadcrumbs and fry quickly.

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Recipe: Stéphane Thoreton, Roland Garros. 75016 Paris
Photo: Christian Adam / Canetti Conseil. Styling: Catherine Nicolas. Based on a culinary idea from SOGERES