Cassoulet

Delicious ravioli filled with large chunks of lobster.

Lobster Ravioli

Rigatoni pasta with a rich Bolognese sauce.

Bolognese Rigatoni

Deliciously prepared crepes, served with various fillings.

Crepes

Green Salad

Classic bacon, lettuce, and tomato sandwich.

Arctic Char Tartare

Soak the dried white beans in water overnight. Drain and rinse before use.

Prepare the Beans

In a large Dutch oven, heat olive oil over medium-high heat. Season the duck legs, pork shoulder, and sausages with salt and pepper. Brown all the meats on all sides, then remove and set aside.

Brown the Meats

In the same pot, add chopped onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.

Sauté Vegetables

Add the soaked beans, browned meats, chicken broth, thyme, and bay leaves to the pot. Stir well and bring to a simmer.

Combine Ingredients

Cover the pot and transfer to a preheated oven at 300°F (150°C). Bake for about 2 hours, checking occasionally. If the mixture seems too dry, add more broth.

Bake

After 2 hours, remove the pot from the oven, discard bay leaves, and sprinkle breadcrumbs on top. Return to the oven for an additional 30 minutes until the top is golden brown.

Finish with Breadcrumbs

Let the cassoulet rest for a few minutes before serving. Enjoy hot!

Serve

Dried white beans

Duck legs

Pork shoulder

Sausages (Toulouse or similar)

Onion

Garlic

Carrots

Celery stalks

Chicken broth

Thyme

Bay leaves

Salt

Black pepper

Breadcrumbs

Olive oil

Serve hot with your choice of sauce, such as a garlic butter sauce or a light tomato sauce.

Lobster meat

Ricotta cheese

Parmesan cheese

Fresh parsley, chopped

In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.

Cook the Rigatoni

In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté until softened, about 5-7 minutes.

Prepare the Bolognese Sauce

Stir in the minced garlic and cook for 1 minute. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes.

Add Garlic and Meat

Stir in the crushed tomatoes, tomato paste, red wine, oregano, basil, salt, and black pepper. Bring to a simmer and reduce heat to low.

Incorporate Tomatoes and Wine

Let the sauce simmer for about 20-30 minutes, stirring occasionally, until thickened.

Simmer the Sauce

Add the cooked rigatoni to the sauce and toss to combine. Cook for an additional 2-3 minutes to heat through.

Combine Rigatoni and Sauce

Serve the Bolognese rigatoni hot, garnished with grated Parmesan cheese and fresh basil.

Rigatoni pasta

Onion, diced

Carrot, diced

Celery, diced

Garlic, minced

Ground beef

Crushed tomatoes

Tomato paste

Red wine

Dried oregano

Dried basil

Grated Parmesan cheese

Fresh basil, for garnish

In a large mixing bowl, whisk together the all-purpose flour, milk, eggs, and salt until the mixture is smooth and well combined. Stir in the melted butter.

Mix Ingredients

Let the batter rest for at least 30 minutes at room temperature to allow the flour to hydrate.

Rest the Batter

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter.

Heat the Pan

Pour about 1/4 cup of batter into the pan, swirling it around to cover the bottom evenly.

Pour the Batter

Cook for about 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Flip the crepe and cook for another 1-2 minutes.

Cook the Crepe

Repeat the process with the remaining batter, stacking the cooked crepes on a plate.

Repeat

Fill the crepes with your choice of fillings such as Nutella, strawberries, or whipped cream.

Add Fillings

Dust with powdered sugar and drizzle with lemon juice if desired. Fold or roll the crepes and serve warm.

Garnish

all-purpose flour

milk

eggs

salt

butter, melted

Nutella

fresh strawberries, sliced

whipped cream

powdered sugar

lemon juice

Wash and dry the mixed greens thoroughly. Halve the cherry tomatoes, slice the cucumber into thin rounds, and finely slice the red onion.

Prepare the Vegetables

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

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine.

Dress the Salad

Serve immediately as a refreshing side dish or a light meal.

mixed greens

cherry tomatoes

cucumber

red onion

feta cheese

olive oil

black pepper

In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Drain on paper towels.

Cook the Bacon

Wash and dry the lettuce. Slice the tomato into thick slices.

Toast the slices of bread until golden brown.

Toast the Bread

Spread mayonnaise on one side of each slice of toasted bread. Layer with lettuce, tomato slices, cooked bacon, and top with another slice of bread.

Assemble the Sandwich

Sprinkle with salt and pepper to taste before serving.

Season

Bacon

Lettuce

Tomato

Bread

Mayonnaise

Pepper

Finely dice the Arctic char fillet and place it in a mixing bowl.

Prepare the Fish

Add the chopped shallot, capers, chives, lemon juice, and olive oil to the bowl with the Arctic char. Season with salt and black pepper to taste.

Gently mix all the ingredients together until well combined. Cover and refrigerate for about 15 minutes to allow the flavors to meld.