A flavorful blood sausage with apples and caramelized onions, available without gluten.

Boudin aux pommes et oignons caramélisés

A classic breakfast dish featuring poached eggs, Canadian bacon, and hollandaise sauce.

Eggs Benedict

A succulent fillet of haddock, available without gluten.

Filet d’aiglefin

A delicious chef's steak, available without gluten.

Steak du chef

Veal liver with bacon and onion, available without gluten.

Foie de veau bacon et oignon

Peel, core, and dice the apples into small cubes. Thinly slice the onions.

Prepare the Ingredients

In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are soft and caramelized, about 15-20 minutes. Season with salt and black pepper.

Caramelize the Onions

Add the diced apples to the skillet with the caramelized onions. Cook for an additional 5-7 minutes until the apples are tender. Stir in the fresh thyme leaves.

Cook the Apples

In a separate pan, cook the blood sausage over medium heat for about 5-7 minutes until heated through, turning occasionally to brown all sides.

Heat the Blood Sausage

Slice the blood sausage and serve it topped with the caramelized apples and onions mixture. Enjoy!

Serve

blood sausage (boudin noir)

apples (preferably tart, like Granny Smith)

onions

butter

olive oil

salt

black pepper

fresh thyme leaves

In a large pot, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water.

Prepare Water

Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide each egg into the center. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny.

Poach the Eggs

Using a slotted spoon, remove the poached eggs and place them on a paper towel to drain.

Remove Eggs

In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until heated through and slightly browned.

Heat the Bacon

In a saucepan, melt 1 cup of unsalted butter over low heat. Remove from heat and let it cool slightly.

Melt the Butter

In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and 1 tablespoon of water until pale and thick.

Whisk the Egg Yolks

Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted butter until the sauce is smooth and thick. Add salt and cayenne pepper to taste.

Create the Sauce

Slice the English muffins in half and toast them until golden brown.

Toast the Muffins

On each toasted muffin half, place a slice of Canadian bacon, top with a poached egg, and drizzle with hollandaise sauce.

Layer the Ingredients

Garnish with chopped fresh chives, if desired, and serve immediately.

Garnish and Serve

large eggs

water

white vinegar

Canadian bacon

unsalted butter

egg yolks

lemon juice

cayenne pepper

English muffins

fresh chives (optional)

Rinse the haddock fillets under cold water and pat them dry with paper towels.

Prepare the Haddock

In a small bowl, mix olive oil, lemon juice, minced garlic, salt, and black pepper. Coat the haddock fillets with the marinade and let them sit for 15 minutes.

Marinate the Fillets

Preheat the Oven

Place the marinated haddock fillets on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.

Bake the Haddock

Remove the haddock from the oven, sprinkle with fresh parsley, and serve immediately with additional lemon wedges if desired.

Haddock fillets

Olive oil

Lemon juice

Garlic cloves

Fresh parsley

Salt

Black pepper

Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes.

Prepare the Steak

Pat the steaks dry with paper towels. Season both sides with salt, black pepper, and garlic powder.

Season the Meat

In a large skillet, heat the olive oil over medium-high heat until it shimmers.

Heat the Pan

Place the steaks in the hot skillet and sear for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.

Cook the Steaks

In the last minute of cooking, add the fresh rosemary and butter to the skillet. Spoon the melted butter over the steaks for flavor.

Add Herbs and Butter

Remove the steaks from the skillet and let them rest for about 5 minutes before slicing.

Rest the Steaks

Slice the steaks against the grain and serve immediately. Enjoy your gluten-free Steak du chef!

Ribeye steak

Garlic powder

Fresh rosemary

Butter

Start by cleaning the veal liver. Remove any membranes and cut it into slices about 1-2 cm thick.

In a large skillet, heat the olive oil over medium heat. Add the bacon slices and cook until crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the skillet.

Cook the Bacon

In the same skillet with the bacon fat, add the sliced onions. Cook them over medium heat until they are soft and caramelized, about 5-7 minutes. Remove the onions and set aside with the bacon.

Sauté the Onions

In the same skillet, increase the heat to medium-high. Add the veal liver slices to the skillet, seasoning with salt and black pepper. Cook for about 2-3 minutes on each side, or until they are browned on the outside but still slightly pink inside.

Cook the Veal Liver

Once the liver is cooked, return the bacon and onions to the skillet to warm through. Toss everything together and adjust seasoning if necessary. Garnish with fresh parsley before serving.

Boudin Aux Pommes Et Oignons Caramélisés

Eggs Benedict

Filet D’aiglefin

Steak Du Chef

Foie De Veau Bacon Et Oignon