Foie Gras

Mushroom Ravioli

Escargot

Raw beef seasoned and served with condiments.

Beef Tartare

Succulent duck breast prepared to perfection.

Duck Breast

Merguez Sandwich

Remove the foie gras from the refrigerator and let it sit at room temperature for about 30 minutes. This will make it easier to slice.

Prepare the Foie Gras

Sprinkle both sides of the foie gras with salt and black pepper. Drizzle the cognac or Armagnac over it and let it marinate for another 10 minutes.

Season the Foie Gras

In a skillet, melt the butter over medium-high heat. Once hot, add the foie gras slices and sear for about 30 seconds on each side until golden brown.

Sear the Foie Gras

While the foie gras is cooking, slice the baguette and toast the slices until they are golden brown.

Toast the Baguette

Place the seared foie gras on the toasted baguette slices. Top with a small dollop of fig jam and garnish with microgreens or fresh herbs.

Plate the Dish

Serve immediately while warm, allowing guests to enjoy the rich flavors of the foie gras with the sweetness of fig jam.

Serve

Foie gras

Salt

Black pepper

Cognac or Armagnac

Butter

Baguette

Fig jam

Microgreens or fresh herbs (for garnish)

In a large bowl, combine the all-purpose flour and salt. Create a well in the center and crack in the eggs and olive oil. Mix until a dough forms. Knead on a floured surface for about 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Dough

In a skillet over medium heat, add a little olive oil and sauté the minced garlic until fragrant. Add the chopped mushrooms and cook until they are soft and the moisture has evaporated. Remove from heat, and let cool slightly. In a bowl, mix the sautéed mushrooms with ricotta, Parmesan, black pepper, and nutmeg.

Prepare the Filling

After the dough has rested, divide it into four parts. Roll out one part into a thin sheet (about 1/16 inch thick) using a pasta machine or a rolling pin. Keep the other parts covered to prevent drying.

Roll the Dough

Place teaspoons of the mushroom filling on one half of the rolled-out dough, leaving space between each filling. Brush the edges with water, fold over the dough, and press firmly to seal around each filling. Cut out with a ravioli cutter or a knife.

Fill the Ravioli

Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Cook the Ravioli

Serve the ravioli with your favorite sauce, such as a simple marinara or a sage-butter sauce.

All-purpose flour

Eggs

Olive oil

Mushrooms (finely chopped)

Ricotta cheese

Parmesan cheese (grated)

Garlic (minced)

Nutmeg

In a medium bowl, combine the softened butter, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are fully incorporated.

Prepare the Garlic Butter

If using canned or pre-cooked escargot, rinse them under cold water. If using fresh snails, ensure they are cleaned and purged.

Prepare the Snails

Place the escargot in a baking dish and spoon the garlic butter mixture over the snails, ensuring they are well-coated.

Combine Snails and Garlic Butter

Preheat the oven to 375°F (190°C). Bake the escargot for about 15-20 minutes, or until the butter is bubbling and the snails are heated through.

Bake the Escargot

Remove from the oven and let cool slightly before serving. Serve with slices of French bread to soak up the delicious garlic butter.

escargot (snails)

unsalted butter

garlic, minced

fresh parsley, chopped

salt

black pepper

French bread, for serving

Trim the beef tenderloin of any sinew and cut it into small cubes. Place in a bowl.

Prepare the Beef

In a separate bowl, combine the egg yolk, capers, Dijon mustard, Worcestershire sauce, chopped parsley, shallot, and black pepper.

Mix the Seasonings

Pour the seasoning mixture over the cubed beef. Gently mix until the beef is evenly coated.

Combine Ingredients

Season with sea salt to taste, mixing well to incorporate.

Taste and Adjust

Plate the beef tartare and serve immediately with toasted bread or crackers on the side.

beef tenderloin

egg yolk

capers

Dijon mustard

Worcestershire sauce

shallot, finely chopped

black pepper, freshly ground

sea salt

Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. Season both sides with salt and black pepper.

Prepare the Duck Breasts

In a cold skillet, place the duck breasts skin-side down. Turn the heat to medium and allow the fat to render out, about 6-8 minutes.

Sear the Duck

Once the skin is crispy, flip the duck breasts over and cook for another 4-5 minutes for medium-rare. Adjust time for desired doneness.

Flip and Cook

In the last minute of cooking, add the butter, garlic cloves, and fresh thyme to the pan. Baste the duck breasts with the melted butter.

Add Flavor

Remove the duck breasts from the skillet and let them rest for at least 5 minutes.

Rest the Duck

In the same skillet, add balsamic vinegar and scrape up any browned bits. Cook for 2 minutes until slightly thickened.

Make the Sauce

Slice the duck breasts and drizzle with the balsamic sauce before serving.

Duck breasts

Fresh thyme

Garlic cloves

Balsamic vinegar

In a skillet over medium heat, add olive oil. Once hot, add the Merguez sausages and cook for about 8-10 minutes, turning occasionally until browned and cooked through.

Cook the Merguez Sausages

While the sausages are cooking, wash and dry the Romaine lettuce, slice the tomato, and thinly slice the red onion.

Prepare the Vegetables

Slice the baguette in half lengthwise. Spread harissa sauce on the inside of both halves. Place the cooked Merguez sausages on the bottom half of the baguette. Top with Romaine lettuce, tomato slices, and red onion. Season with salt and pepper.