lobster saffron broth / cod / rock fish / clams / monkfish / pei mussels / blue prawns / garlic rouille on toast / lobster tail

Bouillabaisse de Marseille

grass fed black angus / pappardelle / red wine / wild mushroom / carrots

Mom’s Beef Bourguignon

organic / beluga lentils / passion fruit glaze

Mary’s Farm Duck Leg Confit

French Onion Soup

grass fed / arugula / parsley / port wine / apple / fennel / pomme paille

Roasted Bone Marrow

puff pastry / cremini / shiitake / portobello  crème fraiche / truffle oil

Mushroom Tourte

Rinse mussels and clams under cold water, discard any with broken shells or that do not close when tapped. De-beard mussels if necessary.

Prepare Shellfish

If using a whole lobster for stock, split the lobster and reserve the tail and claws for garnish; roughly chop the shells. If using just a tail for serving, set it aside to poach briefly at the end.

Prepare Lobster

Pat prawns and fish pieces dry and season lightly with salt and pepper. Keep refrigerated until ready to add to the broth.

Prawns & Fish

In a large heavy-bottomed pot (6–8 quart) heat olive oil and butter over medium heat. Add chopped onion, leek, and sliced fennel and sweat gently for 8–10 minutes until softened but not browned. Add smashed garlic and cook 1–2 minutes until fragrant.

Sweat Aromatics

Add lobster shells (or chopped whole lobster) to the pot and increase heat to medium-high. Cook until shells become fragrant and begin to color, 4–6 minutes, stirring to coat in aromatics.

Brown Lobster Shells (if using)

Stir in tomato paste and cook 2 minutes. Add the white wine to deglaze, scraping up any browned bits, and reduce by half (about 3–4 minutes). Add chopped tomatoes, fish stock (or water), saffron threads, orange peel strips, bay leaves, thyme, fennel seeds (if using), salt and pepper. Bring to a gentle simmer.

Deglaze & Simmer

Reduce heat to low and simmer uncovered for 30–40 minutes to concentrate flavors. Taste and adjust seasoning; remove orange peel strips, bay leaves and thyme sprigs (or tie herbs in a bouquet garni before simmering for easier removal).

Simmer to Extract Flavor

For a clear, refined broth, strain the liquid through a fine-mesh sieve into a clean pot, pressing solids to extract as much flavor as possible, then discard solids. Return broth to a gentle simmer. If you prefer a heartier bouillabaisse, leave vegetables in.

Strain Broth (optional for clarity)

When broth is simmering and hot, add rockfish, cod and monkfish chunks. Simmer gently (do not boil) for 5–7 minutes, until fish pieces are nearly cooked through but still firm.

Add Firm Fish & Monkfish

Add clams and mussels, cover the pot and cook 3–5 minutes until shells open. Add prawns and cook 2–3 minutes until they turn opaque and pink. Discard any shellfish that do not open. Taste broth and adjust salt and pepper.

Add Shellfish & Prawns

If using lobster tail for serving, poach the reserved lobster tail in the simmering broth for 3–4 minutes until just cooked through. Remove and halve lengthwise for plating, reserving a bit of warm broth for service.

Poach Lobster Tail

Turn heat to lowest setting to keep everything warm while you prepare the rouille and toast.

Keep Warm

Brush baguette slices lightly with olive oil and toast under a broiler or in a skillet until crisp and golden on both sides. Set aside.

Toast Bread

In a mortar and pestle or small bowl with an immersion blender, crush minced garlic with a pinch of salt to a paste. Add saffron and smoked paprika and mash to distribute color and flavor. Whisk in the egg yolk and lemon juice. Slowly drizzle in mayonnaise (or neutral oil) while whisking constantly to form a thick emulsion. Fold in 1–2 tablespoons extra-virgin olive oil for richness, season with 1/2 tsp salt and 1/4 tsp pepper (adjust to taste). If too thick, thin slightly with a teaspoon of warm broth or lemon juice. Reserve chilled until serving; bring briefly to room temperature before spooning into bowls.

Make Rouille (garlic-saffron emulsion)

Spread a generous layer of rouille on each toasted baguette slice. Optionally rub a cut clove of garlic over the hot toast before spreading rouille for extra aroma.

Assemble Toast with Rouille

Ladle hot bouillabaisse into warmed bowls, making sure each portion gets an assortment of fish, monkfish, prawns, clams and mussels. Place the halved lobster tail on top or alongside each bowl. Spoon a little extra hot broth over seafood to warm it through.

Ladle & Plate

Drizzle a little extra-virgin olive oil over each bowl, scatter chopped parsley and chives, and add a lemon wedge. Serve the rouille-topped toasts on the side for guests to spread or drop into the soup.

Finish

Serve immediately while broth and shellfish are hot. Provide extra rouille and toasted bread on the side. Leftover broth can be strained and refrigerated for up to 2 days.

Serving Suggestion

live mussels (Pei or blue mussels)

clams, cleaned

rockfish (or firm white fish), cut into large chunks

cod, cut into large chunks

monkfish, trimmed and cut into chunks

large prawns (blue prawns), heads on if possible

live lobster tail (for serving) or whole lobster for stock

olive oil

unsalted butter

onion, roughly chopped

leek (white part only), sliced and rinsed

fennel bulb, trimmed and sliced

garlic cloves, smashed

tomatoes, ripe, peeled and chopped (or canned whole tomatoes)

tomato paste

dry white wine

fish stock or water (preferably seafood stock)

dried saffron threads

orange peel (a few strips, no pith)

bay leaves

fresh thyme sprigs

fennel seeds (optional)

salt

black pepper

ripe egg yolk

garlic cloves, minced

saffron (reserve small pinch for rouille)

smoked sweet paprika

crusty baguette, sliced and toasted

mayonnaise (or neutral oil for emulsion)

extra-virgin olive oil

lemon juice

salt for rouille

black pepper for rouille

fresh flat-leaf parsley, chopped

fresh chives, chopped

lemon wedges

extra olive oil for finishing

Trim excess fat from the beef chuck and cut into 1–1.5 inch cubes. Pat the cubes dry with paper towels to encourage good browning.

In a large bowl or container, combine the red wine, 1 cup beef stock, tomato paste, crushed garlic, bay leaves, 4 thyme sprigs, 1.5 tsp kosher salt, and 1 tsp black pepper. Add the beef, pressing it down so pieces are submerged. Cover and refrigerate for at least 2 hours or up to overnight to marinate. If short on time, marinate 30 minutes at room temperature.

Remove beef from marinade and reserve the liquid (strain and set aside). Spread the flour in a shallow dish and season with 1 tsp sea salt and 1/2 tsp pepper. Dredge beef pieces lightly in the flour, shaking off excess.

Prepare meat for searing

Heat a large heavy-bottomed Dutch oven or braising pot over medium-high heat. Add 2–3 tbs clarified butter or neutral oil until shimmering. Working in batches to avoid crowding, sear the floured beef until deeply brown on all sides, about 3–4 minutes per batch. Transfer seared beef to a plate and repeat until all beef is browned. Do not burn the fond—adjust heat as needed.

Sear the beef

Reduce heat to medium and add 2 tbs unsalted butter to the pot. Add diced onion, carrots, and celery. Sauté until softened and beginning to color, about 6–8 minutes. Add the pearled onions or shallots and cook 3–4 minutes more. Stir in sliced mushrooms and cook until they release moisture and start to brown, about 6 minutes. If the pan becomes dry, add a splash of reserved marinade or oil.

Build the stew base

Pour the reserved strained marinade (wine and aromatics) into the pot, scraping up browned bits from the bottom with a wooden spoon. Add the reserved 1 cup beef stock and the optional demi-glace. Stir in the seared beef and any accumulated juices. Tuck 2 additional thyme sprigs and the bay leaves into the stew.

Deglaze and combine

Bring the stew to a gentle simmer, then reduce heat to low, cover partially with a lid, and simmer gently until the beef is fork-tender, about 1.75–2 hours. Alternatively, transfer to a 325°F (160°C) oven and braise for the same time. Check every 30 minutes and skim any excess fat or foam. If liquid reduces too much, add up to 1 cup additional beef stock or hot water.

Simmer

When the beef is tender and the sauce has thickened to a glossy coating (it should reduce to about a saucy consistency), remove bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper.

Mount the sauce by stirring in 1 tablespoon cold butter to enrich and slightly thicken the jus. Stir in chopped fresh parsley.

If the sauce seems thin for tossing with pasta, simmer uncovered 8–12 minutes to concentrate flavors and thicken. Optionally strain a cup of the sauce and reserve for tossing with the pappardelle while keeping the meat and mushrooms intact for plating.

Bring a large pot of salted water to a rolling boil. Cook pappardelle according to package directions until al dente (if fresh, 2–3 minutes; if dried, 7–9 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Return the drained pasta to the pot or a wide sauté pan over low heat. Add 1/2 cup reserved cooking liquid and 1/2–1 cup of the stew sauce (or as needed) and toss gently to coat, adding grated Parmesan if using and a little extra butter or oil for sheen.

Divide pasta among warmed plates. Top with generous spoonfuls of beef, mushrooms, carrots, and sauce. Garnish with extra chopped parsley and an optional sprinkle of Parmesan. Serve immediately.

grass-fed black angus beef chuck, cut into 1- to 1.5-inch cubes

dry red wine (Burgundy, Pinot Noir, or similar)

beef stock

garlic cloves, crushed

kosher salt

freshly ground black pepper

all-purpose flour (for dredging)

fine sea salt

clarified butter or neutral oil (for searing)

yellow onion, medium, finely diced

carrots, peeled and cut into 1/2-inch rounds

celery stalks, diced

pearled onions or small shallots, peeled

champignon and wild mushroom mix (cremini, shiitake, chanterelle if available), sliced or left whole for small ones

concentrated beef demi-glace (optional) or extra beef stock

fresh thyme sprigs (additional)

fresh parsley, chopped (for garnish)

butter (for mounting sauce)

salt and pepper to finish

pappardelle pasta (fresh or dried)

reserved cooking liquid (from stew) for tossing pasta

grated Parmesan (optional)

Pat duck legs dry. In a bowl, combine kosher salt, crushed peppercorns, smashed garlic cloves, torn bay leaves and thyme sprigs. Rub the salt mixture thoroughly over and under the skin of each duck leg. Place legs in a single layer in a non-reactive dish or tray, cover tightly with plastic wrap and refrigerate 12–24 hours to cure.

Cure the duck legs

After curing, remove duck legs from refrigerator and rinse under cold water to remove excess salt. Pat completely dry with paper towels. Preheat oven to 225°F (110°C).

Prepare for confit

Place duck legs skin-side down in an ovenproof baking dish or heavy pot large enough to fit legs snugly. Add the garlic and thyme from the cure (reserve whole sprigs) and pour the duck fat over legs until they are just submerged (use up to 1.5 cups; add neutral fat if necessary). Cover tightly with foil or a lid and transfer to preheated oven. Cook gently for 2.5–3 hours, until meat is very tender and pulls from the bone easily.

Cook the confit

Carefully remove dish from oven. Let legs cool in the fat to room temperature (about 30–45 minutes). At this point you can refrigerate submerged in fat for up to 1 week. To serve immediately and get crisp skin, remove legs from fat, gently brush off excess fat, and proceed to pan-crisping step below.

Cool and store (or crisp to serve)

Sauté the aromatics: In a medium saucepan heat 2 tsp olive oil over medium heat. Add diced onion, carrot and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and thyme leaves and cook 30 seconds until fragrant.

Cook the lentils: Add rinsed beluga lentils to the pan and stir to coat in the vegetables. Pour in the stock and add the bay leaf. Bring to a gentle simmer, then reduce heat to low, cover and cook 20–25 minutes until lentils are tender but hold shape. Check occasionally and add a splash of water if liquid reduces too quickly.

Finish and season: Remove from heat, discard bay leaf. Stir in salt and pepper to taste. If mixture is slightly loose, simmer uncovered 2–3 minutes to reduce. Keep warm until plating.

Make the glaze base: In a small saucepan combine passion fruit pulp, sugar and minced shallot. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Let simmer 6–8 minutes to reduce and thicken slightly.

Finish the glaze: Stir in the white wine vinegar and simmer 1 minute. Remove from heat and whisk in cold butter a cube at a time to create a glossy, slightly thickened emulsion. Season with salt and pepper. Taste and adjust sweetness or acidity as needed. Strain through a fine-mesh sieve if you prefer a seedless glaze.

Keep warm: Transfer glaze to a small bowl and keep warm until plating. If it thickens too much, warm gently and whisk in a teaspoon of water.

Crisp the duck skin: Heat a skillet over medium-high heat. Place each confit duck leg skin-side down and crisp 4–6 minutes until skin is deep golden-brown and fat renders. Turn briefly to warm the underside 1 minute. Transfer to a paper towel-lined plate and sprinkle with flaky sea salt.

Plate: Spoon a warm bed of beluga lentils in the center of each plate. Place a crisped duck leg atop the lentils. Spoon passion fruit glaze over the duck (about 1–2 tbsp per leg) and allow some to drip onto the lentils for balance.

Garnish and serve: Scatter chopped parsley and microgreens around the plate. Serve immediately while duck skin is crisp and lentils are warm.

Mary's Farm duck legs (bone-in, skin-on)

Kosher salt

Fresh thyme sprigs

Garlic cloves, smashed

Black peppercorns, crushed

Bay leaves, torn

Duck fat (rendered) or neutral fat

Beluga (black) lentils, rinsed

Vegetable or chicken stock

Carrot, small dice

Celery ribs, small dice

Yellow onion, finely diced

Garlic, minced

Bay leaf

Fresh thyme, leaves only

Olive oil

Salt

Black pepper, freshly ground

Passion fruit pulp (fresh or frozen, strained if seedy)

Sugar

Shallot, finely minced

White wine vinegar

Unsalted butter, cold, cubed

Black pepper

Fresh parsley, chopped

Microgreens (optional)

Flaky sea salt

Peel and thinly slice enough yellow onions to yield about 6 cups. Aim for even slices about 1/8 inch thick so they caramelize uniformly.

Prepare onions

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 3 tablespoons unsalted butter over medium heat. Add the sliced onions, 1 teaspoon kosher salt and 1 teaspoon granulated sugar. Cook, stirring often, until onions are deeply golden brown and richly caramelized, 35–45 minutes. Reduce heat if they begin to burn; scrape browned bits from the bottom occasionally.

Caramelize onions

When onions are deeply caramelized, sprinkle 1 tablespoon flour over them and cook 1–2 minutes more to remove the raw flour taste. Pour in 1/2 cup dry white wine (or vermouth) and scrape the fond from the bottom of the pot with a wooden spoon, letting the wine reduce for 1–2 minutes.

Deglaze

Add 6 cups vegetable broth, 1 teaspoon vegetarian bouillon (if using), 2 tablespoons fresh thyme (or two sprigs), and 1 bay leaf. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 20–25 minutes to let flavors meld. Season with 1/2 teaspoon freshly ground black pepper and additional salt to taste (start with another 1/2 teaspoon). Remove thyme sprigs and bay leaf before serving.

Simmer soup

Preheat oven to 425°F (220°C). Arrange 12 baguette slices on a baking sheet. Lightly brush both sides with 2 tablespoons olive oil (or melted butter). Bake until golden and crisp, about 6–8 minutes, flipping once. If using, rub one side of each warm crostini with the cut garlic clove for a hint of garlic.

Prepare crostini

Preheat broiler. Divide the hot soup into oven-safe bowls (6 bowls, about 1 to 1 1/4 cups soup per serving). Place one or two crostini on top of each bowl of soup (or place crostini on top of the rim). Generously mound about 1/3 to 1/2 cup grated Gruyère on each bowl so cheese covers bread and rim. Sprinkle about 1 tablespoon grated Parmesan over each, if using.

Ladle and top

Place bowls on a baking sheet and under the broiler 4–6 inches from the heat until the cheese is bubbling and golden brown, 2–4 minutes. Watch carefully to prevent burning. Alternatively, bake at 400°F (200°C) until cheese melts and browns, about 6–8 minutes.

Melt cheese

Carefully remove hot bowls from oven (use oven mitts). Let rest 1–2 minutes, then serve immediately. Garnish with a small thyme sprig if desired.

Serve

yellow onions, thinly sliced

granulated sugar

all-purpose flour

dry white wine or dry vermouth

vegetable broth

beef-style vegetarian bouillon (optional, for deeper flavor)

bay leaf

baguette, cut into 12 slices about 1/2 inch thick

olive oil or melted butter (for brushing)

garlic clove, halved (optional, for rubbing)

Gruyère cheese, grated

Parmesan cheese, grated (optional, for extra savory finish)

Preheat oven to 450°F (230°C). Rinse marrow bones under cold water and pat dry with paper towels. Place bones cut-side up (if halved lengthwise) or standing on their cut ends in a roasting pan or baking sheet lined with foil. Season the marrow surface with coarse sea salt and freshly ground black pepper and brush lightly with olive oil. Roast in the preheated oven for 15–20 minutes, until the marrow is bubbling and slightly separating from the bone but not fully melted away. Remove from oven and let rest 2–3 minutes — marrow should be very soft but hold some shape.

Prepare and roast marrow

While bones rest, lower oven to keep warm (about 200°F / 95°C) if you are cooking other elements or wait to serve immediately. Keep bones warm on the baking sheet.

In a mixing bowl combine arugula and chopped parsley. Whisk together extra-virgin olive oil, lemon juice, fine sea salt and 1/2 tsp freshly ground black pepper until emulsified. Toss the greens lightly with the dressing just before serving so they remain crisp. Taste and adjust seasoning.

Bouillabaisse De Marseille

Mom’s Beef Bourguignon

Mary’s Farm Duck Leg Confit

French Onion Soup

Roasted Bone Marrow

Mushroom Tourte