Menu desserts

Menu avec une variété de viandes, poissons et légumes.

Menu Midi

Melt dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Let cool slightly.

Melt Chocolate

In a separate bowl, whip the heavy cream until soft peaks form.

Whip Cream

Beat the egg whites until soft peaks form, gradually add sugar and continue beating until stiff peaks form.

Beat Egg Whites

Fold the melted chocolate into the whipped cream, then gently fold in the egg whites until no streaks remain.

Combine Mixtures

Spoon the mixture into serving dishes and chill in the refrigerator for at least 2 hours before serving.

Chill

Preheat Oven

In a saucepan, heat the heavy cream with the split vanilla bean until just boiling. Remove from heat.

Heat Cream

In a bowl, whisk together egg yolks and sugar until pale and creamy.

Mix Yolks and Sugar

Gradually add the hot cream to the egg yolk mixture, stirring continuously.

Pour the mixture into ramekins and bake in a water bath for 30-40 minutes, until set but still slightly wobbly.

Bake

Cool to room temperature, then refrigerate. Before serving, sprinkle brown sugar on top and caramelize with a torch.

Chill and Serve

Bake the tart pastry according to package instructions until golden brown. Allow to cool.

Prepare Tart Shell

Prepare pastry cream according to your recipe or package instructions.

Make Pastry Cream

Spread the pastry cream into the cooled tart shell and arrange the assorted fresh fruit on top.

Assemble Tart

Dissolve gelatin in water, then brush over the fruit to add shine.

Prepare Glaze

Chill the tart in the refrigerator for at least 1 hour before slicing and serving.

dark chocolate

heavy cream

egg whites

sugar

vanilla extract

egg yolks

vanilla bean

brown sugar

tart pastry

pastry cream

assorted fresh fruit

gelatin

water

Chop the bell peppers, zucchini, and asparagus into bite-sized pieces. Halve the cherry tomatoes.

Prep the Ingredients

In a bowl, combine olive oil, minced garlic, lemon juice, salt, and black pepper. Add the chicken breast and marinate for at least 30 minutes.

Marinate the Chicken

In a large skillet over medium heat, add some olive oil. Sear the marinated chicken breast for about 6-7 minutes on each side until cooked through. Remove and set aside.

Cook the Meats

In the same skillet, add the salmon fillet and pork tenderloin. Cook the salmon for about 4-5 minutes on each side, and the pork for about 5-6 minutes on each side until both are cooked through. Remove from the skillet.

Cook the Salmon and Pork

In the same skillet, add the chopped bell peppers, zucchini, asparagus, and cherry tomatoes. Sauté for about 5-6 minutes until they are tender-crisp. Season with salt, pepper, and fresh herbs.

Sauté the Vegetables

On a large platter, arrange the cooked meats alongside the sautéed vegetables. Garnish with additional fresh herbs if desired.

Plate the Dish

Chicken Breast

Salmon Fillet

Pork Tenderloin

Bell Peppers (mixed colors)

Zucchini

Asparagus

Cherry Tomatoes

Olive Oil

Garlic (minced)

Lemon Juice

Salt

Black Pepper

Fresh Herbs (basil, parsley)

Wash and chop the mixed greens, slice the cucumber, peel and julienne the carrots, and thinly slice the radishes.

Prepare the Vegetables

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, carrots, radishes, and feta cheese.

Combine Ingredients

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.

Menu Desserts

Menu

Menu Midi