Because it is always easier to appropriate a proven formula than to concoct one yourself, like a grown-up, Mindscape takes more or less the famous Nintendo Cooking Lessons to shape its Cooking Recipes with Cyril Lignac. Given the quality of the Kyoto firm's software, we can't say that it's a bad thing. No show, no playful false will, it is simply a collection of interactive recipes to accompany us in the kitchen to describe to us step by step the development of a good dish. It is also at this level that we will have a few trifles to reproach the soft as the copy is clean, moreover. If it is possible to speak to navigate between the different stages, we regret that no voice gives us the instructions to follow and that it is necessary to systematically look at your screen to see the rest of the recipe. A bad point which is added to more succinct instructions than in the Nintendo title, as well as a less ergonomic interface. The essentials are well covered with menus that are sufficiently clear and precise, but the impossibility of directly viewing a sleight of hand to which a recipe refers can prove to be problematic, if you want to keep your pretty DSi from a immaculate white. While a simple contextual icon allowed us to see directly what a barbarian term corresponds to in Leçons de Cuisine, Recipes de Cuisine with Cyril Lignac forces us to rummage through the menus to be entitled to a demonstration by the famous M6 chef, without having to taken care to indicate that video explanations are available. Moreover, it should be noted that these tricks are a bit more technical (peel raw, separate the white from an egg yolk, cut into julienne strips, blond leather, etc.) than a simple "sauté" by example. For this type of term, only a small definition is provided to us.
Chef, the recipe!
Where Nintendo offered us to discover or rediscover classics from around the world, Cyril Lignac lives up to his reputation and opts for a travel cuisine that his fans know well. Simplicity, spices, a bit of madness, names full of poetry ("freshness of fruits"), a very present personal touch and a lot of familiar dishes will be enough to convince the most skeptical of the chef's involvement in the soft. Admittedly, it's not Le Quinzieme at home, it won't make the discerning palate of a discerning gourmet dream, but Sylvain, our chief editor, will tell you in all honesty - and rightly so - that a verrine of cream of brown, "it's too good". Despite the hundred new recipes that we are promised, those who do not miss a single one of his works or the least of his TV appearances will perhaps detect a little taste of reheating, but it definitely changes from the old pots to which Cooking Lessons had accustomed us. For the rest, it is almost a copy/paste, since it is always possible to look for a recipe according to the ingredients available, its nature (starter, main course or dessert), to see the utensils we need or its recipe history. Complete menus - quickly - developed by the chef himself are even offered. Our lynx eyes have actually noticed that between the so-called "family" and "party" formulas are perfectly identical. We nitpick, but we readily recognize that this kind of proposal is always good to take.
