Oysters prepared with a delicious parmesan soufflé.

Parmesan Souffle Oysters

Tender halibut in a champagne beurre blanc sauce, accompanied by asparagus and French Puy lentils.

Halibut, Champagne Beurre Blanc

Delicious chocolate-filled profiteroles, a perfect dessert to end your meal.

Profiteroles au Chocolate

Juicy poussin served with cranberry sage jus, fondant potatoes, and haricot vert.

Poussin, Cranberry Sage Jus

A savory roasted garlic flan served with escargot provencal.

Roasted Garlic Flan with Escargot Provencal

Preheat your oven to 375°F (190°C). Rinse the fresh oysters under cold water and place them on a baking sheet, shucking them gently and keeping the oyster meat in the shell.

Prepare the Oysters

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, creating a roux. Gradually whisk in the milk, cooking until thickened. Remove from heat and let cool slightly.

Make the Soufflé Base

In a bowl, beat the eggs and then mix them into the roux. Add the grated Parmesan cheese, salt, black pepper, and parsley, mixing until well combined.

Combine Ingredients

Spoon the soufflé mixture generously over each oyster, covering the oyster meat completely.

Fill the Oysters

Place the baking sheet with the stuffed oysters in the preheated oven and bake for about 15-20 minutes, or until the soufflé is puffed and golden brown on top.

Bake

Remove from the oven and let cool for a couple of minutes. Serve warm as an appetizer.

Serve

Fresh oysters

Unsalted butter

All-purpose flour

Whole milk

Eggs

Parmesan cheese, grated

Salt

Black pepper

Chopped fresh parsley

Rinse the French Puy lentils under cold water. In a saucepan, combine the lentils and vegetable broth, bring to a boil, then reduce to a simmer. Cook for about 20-25 minutes until tender. Season with salt and pepper to taste. Drain any excess liquid.

Prepare the Lentils

In a pot of boiling salted water, blanch the asparagus for about 3-4 minutes until bright green and tender-crisp. Remove and immediately place in an ice bath to stop cooking. Drain and set aside.

Cook the Asparagus

In a saucepan over medium heat, combine the chopped shallots and champagne. Simmer until reduced by half. Gradually whisk in the cold butter, piece by piece, until the sauce is smooth and emulsified. Season with salt and pepper to taste. Keep warm.

Prepare the Beurre Blanc Sauce

Heat the olive oil in a large skillet over medium-high heat. Season the halibut fillets with salt and pepper. Sear the fillets for about 4-5 minutes on each side until golden brown and cooked through.

Cook the Halibut

On each plate, place a serving of lentils, top with a halibut fillet, and drizzle the champagne beurre blanc sauce over the fish. Arrange the blanched asparagus on the side and serve immediately.

Plate the Dish

Halibut fillets

Champagne

Shallots, finely chopped

Asparagus, trimmed

French Puy lentils

Vegetable broth

Olive oil

Black pepper, freshly ground

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and add flour all at once, stirring vigorously until the mixture forms a ball. Let it cool slightly.

Prepare the Choux Pastry

Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Preheat your oven to 425°F (220°C).

Incorporate Eggs

Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1-2 inches in diameter) onto a baking sheet lined with parchment paper.

Pipe the Dough

Bake in the preheated oven for 20-25 minutes or until puffed and golden brown. Avoid opening the oven door during baking.

Remove from the oven and let cool on a wire rack.

Cool

In a saucepan, heat 1 cup of heavy cream until just simmering. Pour over 8 oz of chopped dark chocolate in a bowl and let sit for 5 minutes, then whisk until smooth.

Prepare the Chocolate Filling

Once the profiteroles are cooled, use a small knife to make a slit in the side. Pipe or spoon the chocolate filling into each profiterole.

Fill the Profiteroles

Dust with powdered sugar or drizzle with additional melted chocolate if desired. Enjoy your profiteroles au chocolate!

water

unsalted butter

all-purpose flour

large eggs

granulated sugar

salt

Preheat the oven to 200°C (400°F). Season the poussin inside and out with salt and black pepper. Place them in a roasting pan.

Prepare the Poussin

Roast the poussin in the preheated oven for about 45-50 minutes or until the juices run clear when pierced at the thigh. Baste occasionally with the pan juices.

Roast the Poussin

In a saucepan, combine the fresh cranberries, red wine, and chicken stock. Bring to a simmer and cook until the cranberries burst and the mixture reduces by half.

Make the Cranberry Sage Jus

Add fresh sage leaves and butter to the cranberry mixture. Stir until the butter is melted and the sauce is smooth. Season with salt and pepper to taste.

Add Sage and Butter

Once the poussin is done, let it rest for 10 minutes before carving. Serve with the cranberry sage jus drizzled over the top.

Poussin (young chicken)

Fresh cranberries

Fresh sage leaves

Chicken stock

Red wine

Butter

Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.

Prepare Roasted Garlic

In a blender, combine the roasted garlic, heavy cream, eggs, Parmesan cheese, salt, and black pepper. Blend until smooth.

Blend the Flan Mixture

Pour the mixture into greased ramekins. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes or until set.

Bake the Flan

Let the flans cool before refrigerating for at least 2 hours. To serve, run a knife around the edges and invert onto a plate.

Parmesan Souffle Oysters

Halibut, Champagne Beurre Blanc

Profiteroles Au Chocolate

Poussin, Cranberry Sage Jus

Roasted Garlic Flan With Escargot Provencal