DOU CARRIERA POUNTIN

DU RUE PONTIN

Espresso Martini

Classic vanilla custard topped with caramelized sugar

Crème Brûlée

A classic French dish with grilled vegetables

Ratatouille

Classic French onion soup topped with melted cheese

French Onion Soup

GRAND ECUYER

GLAND ECUTIR

AND Office

A. BROUSSE

A blend of vodka, triple sec, and cranberry juice.

Cosmopolitan

Mixed Green Salad

Warm chocolate cake with a gooey center, served with vanilla ice cream.

Chocolate Fondant

Tender beef fillet coated with mushroom duxelles and wrapped in pastry.

Beef Wellington

Crispy Calamari

Fried calamari served with marinara sauce.

Calamari

Classic Italian dessert made with espresso-soaked ladyfingers and mascarpone cheese.

Tiramisu

A selection of artisanal cured meats, served with seasonal pickles and house-made mustard.

Charcuterie Board

Margarita

Pan-Seared Salmon

Pasta tossed with fresh vegetables in a light garlic sauce.

Pasta Primavera

Grilled Octopus

Soup of the Day

Classic cheesecake with a graham cracker crust.

Cheesecake

Preheat your oven or fryer according to package instructions for the frozen French fries. Cook the fries until they are golden brown and crispy, usually about 20-25 minutes in the oven or 5-7 minutes in the fryer.

Prepare the French Fries

While the fries are cooking, pour the gravy into a small saucepan and heat it over medium heat. Stir occasionally until it is hot and simmering, about 5-10 minutes.

Heat the Gravy

Once the fries are cooked, remove them from the oven or fryer and place them in a large serving dish or plate.

Layer the Fries

Sprinkle the cheese curds evenly over the hot fries. The heat from the fries will begin to melt the cheese.

Add Cheese Curds

Carefully pour the hot gravy over the cheese-covered fries, ensuring to cover them evenly.

Pour Gravy Over

Top the dish with chopped green onions, cooked bacon bits, and a generous dollop of sour cream.

Add Toppings

Frozen French fries

Cheese curds

Gravy

Chopped green onions

Cooked bacon bits

Sour cream

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Preheat the Oven

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Combine Mixtures

In a mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, egg, and vanilla extract. Mix until combined and creamy.

Prepare Filling

Pour half of the brownie batter into the prepared baking pan. Spread the cream cheese filling evenly over the batter, then pour the remaining brownie batter on top.

Layer Base and Filling

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

Bake

Once the brownies have cooled, spread the chocolate ganache over the top and sprinkle with chopped nuts if desired.

Add Topping

Cut into squares and serve. Enjoy your Du Rue Pontin!

Slice and Serve

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Salt

Eggs

Milk

Vegetable oil

Vanilla extract

Cream cheese

Chocolate ganache

Chopped nuts (optional)

Brew a shot of espresso using your preferred method (espresso machine, Aeropress, etc.). Allow it to cool slightly while you prepare the rest of the cocktail.

Brew Espresso

In a cocktail shaker, add 2 oz of vodka, 1 oz of freshly brewed espresso, 0.5 oz of coffee liqueur, and 0.5 oz of simple syrup.

Combine Ingredients

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled and frothy.

Shake Well

Strain the cocktail into a chilled martini glass. Use a fine mesh strainer if you want to ensure a smooth pour without any espresso grounds.

Strain and Serve

Garnish your Espresso Martini with 3 coffee beans placed on the surface of the drink.

Garnish

Vodka

Freshly brewed espresso

Coffee liqueur (e.g., Kahlúa)

Simple syrup

Coffee beans (for garnish)

In a saucepan over medium heat, combine the heavy cream and 1 cup of granulated sugar. Stir gently until the sugar dissolves and the cream is hot but not boiling.

Heat the Cream

In a mixing bowl, whisk together the egg yolks, vanilla extract, and a pinch of salt until well combined.

Whisk Egg Yolks

Slowly pour the hot cream mixture into the egg yolk mixture while constantly whisking to prevent the eggs from scrambling.

Strain the mixture through a fine mesh sieve into another bowl to remove any cooked egg bits.

Strain the Mixture

Place 4 to 6 ramekins in a baking dish. Pour the custard mixture evenly into the ramekins.

Prepare Ramekins

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

Bake the Custard

Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours or overnight.

Cool and Refrigerate

Once the custards are well chilled, sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard.

Prepare for Topping

Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until the sugar melts and turns golden brown. If you don't have a torch, you can place the ramekins under a broiler for about 2-3 minutes, watching closely to avoid burning.

Caramelize the Sugar

Allow the caramelized sugar to cool for a minute until it hardens before serving.

Cool Before Serving

heavy cream

granulated sugar

large egg yolks

vanilla extract

salt

Wash and slice the eggplant, zucchini, bell pepper, onion, and tomatoes into even-sized pieces to ensure even cooking.

Prepare the Vegetables

Mince the Garlic

Chop the fresh basil and gather the thyme, salt, and black pepper.

Herb Prep

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sliced onions. Sauté until the onions are translucent, about 5 minutes.

Sauté the Onions and Garlic

Add the eggplant, zucchini, and bell pepper to the skillet. Stir well to combine. Cook for about 10 minutes, stirring occasionally.

Add Remaining Vegetables

Add the tomatoes, thyme, salt, and black pepper to the skillet. Stir and cook for another 5 minutes until the tomatoes are softened.

Incorporate Tomatoes and Seasoning

Remove from heat and stir in the chopped basil. Drizzle with the remaining olive oil and balsamic vinegar. Adjust seasoning to taste.

Finish with Herbs and Olive Oil

Transfer the ratatouille to a serving dish, and enjoy warm or at room temperature. It can be served as a main dish or a side.

Serve the Ratatouille

Eggplant

Zucchini

Bell Pepper (Red or Yellow)

Yellow Onion

Tomato

Garlic

Fresh Basil

Thyme

Black Pepper

Olive Oil

Balsamic Vinegar

In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring frequently, for about 30 minutes until they are caramelized and golden brown.

Sauté the Onions

Once the onions are caramelized, add minced garlic and sauté for an additional 2 minutes until fragrant.

Add Garlic

Pour in the dry white wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce slightly, cooking for about 5 minutes.

Deglaze with Wine

Stir in the beef broth, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.

Add Broth and Herbs

Taste the soup and adjust seasoning with more salt and pepper as desired. Remove the bay leaf before serving.

Taste and Adjust

Slice the baguette into 1-inch thick slices and toast them until golden brown.

Prepare the Baguette

Ladle the hot soup into oven-safe bowls, place a slice of toasted baguette on top of each bowl, and generously sprinkle with Gruyère cheese.

Assemble the Soup

Place the bowls under the broiler for 3-5 minutes or until the cheese is melted and bubbly. Watch closely to prevent burning.

Broil the Cheese

Onions

Butter

Olive oil

Beef broth

Dry white wine

Bay leaf

Black pepper

Baguette

Gruyère cheese

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.

In another bowl, mix the milk, vegetable oil, vanilla extract, and eggs. Whisk until smooth and well blended.

Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix.

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Bake the Cakes

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Cool the Cakes

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.

Place the dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes.

Combine Ganache Ingredients

After 5 minutes, stir the mixture until the chocolate is completely melted and smooth. Allow it to cool slightly.

Stir Ganache

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of ganache on top.

Layer the Cakes

Place the second cake layer on top of the first and pour the remaining ganache over the cake, allowing it to drip down the sides.

Add Second Layer

Decorate the top of the cake with fresh raspberries and mint leaves for an elegant finish.

Garnish the Cake

Slice the cake and serve to your guests, enjoying the rich chocolate flavor and beautiful presentation.

Dou Carriera Pountin

Du Rue Pontin