Marinated Lamb Cutlets, Aubergine Caviar and Pine nuts

Côtelettes d'Agneau Vivienne

Green Lentil Salad with Apple with Burnt Tomatoes

Salade de Lentilles Vertes

Tomatini époque

POISSON DU JOUR

Bone-in Rib Eye with Potato Galette and Bordelaise Sauce (1KG)

CÔTE DE BOEUF ET GALETTES DE POMMES DE TERRE

Whole Roasted Black Leg Chicken with Foie Gras

POULET FAÇON LPM

Duck Confit with Orange and Spring Cabbage

CANARD À L'ORANGE

COQUELET AU CITRON CONFIT

Grilled Tiger Prawns Marinated with Green Chilli and Coriander

GROSSES CREVETTES GRILLÉES

Warm Prawns with Olive Oil and Lemon Juice

CREVETTES TIÈDES À L'HUILE D'OLIVE

Salt Cod Croquettes with Roasted Pepper Relish

CROQUETTES DE MORUE

Yellowtail Carpaccio with Guacamole and Citrus Dressing

CARPACCIO DE SÉRIOLE DU JAPON

TARTARE DE THON

CARPACCIO DE BOEUF

POIVRONS MARINÉS À L'HUILE D'OLIVE

SALADE DE HARICOTS VERTS

Cauliflower Salad with Almond and Caraway Dressing

SALADE DE CHOU-FLEUR

PISSALADIÈRE

Mercurey 1er Cru Clos des Myglands' Faiveley

Méditerranée Rouge Figuière Magnum

Barbera Sandrone Magnum

Chassagne-Montrachet Domaine Michel Niellon

Cigalus Blanc Gérard Bertrand

Château La Coste Grand Vin

In a shallow bowl, whisk together 3 tbs extra-virgin olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp chopped rosemary, 1 tsp chopped thyme, 1 tsp Dijon mustard, 1 tsp sea salt and 1 tsp freshly ground black pepper until combined.

Prepare the marinade

Pat the lamb cutlets dry with paper towels. Place them in a single layer in a shallow dish or resealable bag and pour the marinade over them, turning to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours. Bring to room temperature for 20–30 minutes before cooking.

Marinate the cutlets

Heat a heavy skillet or grill pan over medium-high heat until very hot. Add a thin film of oil or brush the pan. Sear the lamb cutlets for 2–3 minutes per side for medium-rare (internal ~57°C / 135°F), longer if you prefer them more done. During the last 30 seconds of cooking, add 1 tbs butter to the pan and baste the cutlets with the melted butter for a glossy finish. Transfer to a warm plate, tent loosely with foil and rest for 5 minutes.

Cook the cutlets

Preheat the oven to 220°C (430°F). Prick the aubergines several times with a fork, place them on a baking sheet lined with foil and roast for 30–40 minutes until the skins are collapsed and the flesh is very soft, turning once for even charring. Alternatively, char over an open flame or broil, turning until skins are blackened and flesh softened.

Roast the aubergines

Remove roasted aubergines from the oven and let cool slightly until manageable. Halve lengthwise and scoop the flesh into a colander or sieve to drain excess liquid for 10 minutes. Then transfer the flesh to a bowl and roughly chop or mash with a fork.

Cool and scoop

Stir into the aubergine flesh 3 tbs extra-virgin olive oil, 2 tsp minced garlic, 1 tbs lemon juice, 1 tsp smoked paprika, 2 tbs chopped parsley, 1 tsp sea salt and 1/2 tsp black pepper. Taste and adjust seasoning. For a smoother texture, pulse briefly in a food processor until just combined—do not over-process; the spread should remain slightly chunky. Keep warm or at room temperature.

Season the spread

Toast the pine nuts in a small dry skillet over medium heat for 2–3 minutes, shaking the pan frequently, until golden and fragrant. Remove immediately to stop cooking.

To plate, spoon a generous dollop (about 2–3 tbs) of aubergine caviar onto each serving plate and spread slightly. Arrange 2 lamb cutlets per person on top or beside the spread. Scatter 1/2–1 tbs toasted pine nuts over the aubergine and lamb, and tuck a small handful (about 1/4 cup) of microgreens or baby arugula alongside. Drizzle with 1 tsp extra-virgin olive oil and finish with a grind of black pepper. Serve with lemon wedges if using.

Serve immediately while lamb is warm. Leftover aubergine caviar can be refrigerated up to 3 days.

lamb cutlets (rack cutlets)

extra-virgin olive oil

fresh lemon juice

garlic cloves, minced

fresh rosemary, finely chopped

fresh thyme leaves, chopped

Dijon mustard

sea salt

freshly ground black pepper

butter (for finishing, optional)

large aubergines (eggplants)

lemon juice

smoked paprika

fresh parsley, chopped

black pepper

pine nuts, toasted

microgreens or baby arugula

extra-virgin olive oil (finish)

lemon wedges (optional)

Rinse 1 cup green lentils under cold water, removing any debris. In a medium saucepan combine rinsed lentils, 3 cups water or vegetable broth, 1 bay leaf and 1/2 tsp salt. Bring to a gentle boil, then reduce heat to maintain a simmer. Cook uncovered for 20–25 minutes until lentils are tender but still hold their shape. Taste and adjust for doneness; avoid overcooking so they remain firm for the salad.

Rinse and cook lentils

Drain lentils in a fine-mesh sieve, discard the bay leaf, and spread them on a plate or shallow bowl to cool slightly and release steam. While still warm (but not hot), transfer lentils to a large mixing bowl to absorb dressing and other flavors better.

Prepare apple, shallot and herbs: core and dice 1 apple into roughly 1/4-inch pieces, finely mince 1 shallot, chop 1/4 cup parsley and slice 2 tbs chives. Add all to the bowl with the warm lentils.

If using greens: arrange 2 cups baby spinach or mixed greens on a serving platter or divide among plates as a base before adding the lentil mixture.

Heat a small nonstick or stainless pan over medium-high heat until hot. Add 1 tbsp olive oil and 1 thinly sliced garlic clove; swirl for about 10 seconds until fragrant but not browned. Add 1 cup halved cherry tomatoes cut-side down in a single layer. Let them sear without moving for 3–5 minutes until the cut faces develop deep brown/blackened spots (this is the 'burnt' flavor). Use a spatula to flip once if needed and cook an additional 30–60 seconds. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and let cool slightly.

Char the tomatoes

Once cooled a bit, gently fold the burnt tomatoes (and any pan juices) into the bowl with the warm lentils, apples and herbs so their roasted flavor distributes through the salad.

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1.5 tbsp white wine or apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tbsp fresh lemon juice, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified and slightly thickened.

Make the vinaigrette

Pour about two-thirds of the dressing over the warm lentil mixture and gently toss to coat. Warm lentils will better absorb flavors; reserve the remaining dressing to adjust seasoning at the end to taste.

Taste the salad and adjust seasoning with the reserved dressing, extra salt, or lemon juice as needed. If desired, sprinkle 1/4 cup crumbled goat cheese or feta and 1/4 cup toasted chopped walnuts or hazelnuts over the top for creaminess and crunch.

Serve the salad either warm, at room temperature, or chilled. If serving chilled, refrigerate for 30–60 minutes to let flavors meld. This recipe serves as a main for two or a side for four.

green lentils (preferably Puy or French green)

water or low-sodium vegetable broth (for cooking lentils)

bay leaf

salt (for cooking lentils)

apple (firm variety like Granny Smith or Honeycrisp), cored and diced

shallot, finely minced

fresh chives, thinly sliced

baby spinach or mixed salad greens (optional, for serving)

ripe cherry or cocktail tomatoes (halved)

garlic clove, thinly sliced

salt (for tomatoes)

black pepper, freshly ground

white wine vinegar or apple cider vinegar

honey or maple syrup

salt (for dressing)

black pepper, freshly ground (for dressing)

crumbled soft goat cheese or feta

toasted walnuts or hazelnuts, roughly chopped

Blanch the tomatoes: bring a pot of water to a boil. Cut a shallow X on the bottom of each tomato. Prepare an ice bath. Drop tomatoes into boiling water for 30–45 seconds until skins start to split, then transfer immediately to the ice bath. When cool, peel the skins, core, and roughly chop the tomatoes. Reserve any juices.

Prepare tomatoes

In a medium saucepan over medium heat, add the olive oil. When warm, add chopped shallots and cook gently for 4–5 minutes until translucent but not browned. Add smashed garlic and cook 30–45 seconds until fragrant.

Sweat aromatics

Increase heat to medium-high, add the white wine to deglaze the pan, scraping any fond from the bottom. Let the wine reduce by about half (2–3 minutes). Add the chopped tomatoes, reserved tomato juices, tomato paste, and stock. Stir to combine.

Deglaze and simmer

Bring the mixture to a gentle simmer, then reduce heat to low. Simmer uncovered for 20–25 minutes until the tomatoes have broken down and flavors have concentrated. Stir occasionally. Taste and add sugar if the tomatoes are too acidic. Season with 1 tsp salt and 1/4 tsp black pepper, adjusting later.

Simmer and season

Remove the pot from the heat. Use an immersion blender and blitz the tomato mixture until smooth. Alternatively, carefully transfer the mixture in batches to a blender and puree until silky. For an extra-refined Tomatini, push the purée through a fine-mesh sieve into a clean saucepan, pressing with the back of a ladle to extract as much liquid and flavor as possible.

Blend to a smooth consistency

Return the sieved purée to gentle heat. Stir in the remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, chopped tarragon and chives. Simmer very gently for 3–5 minutes to meld the herbs into the sauce, stirring frequently so it doesn't stick. Adjust seasoning to taste.

Finish cooking

Off the heat, whisk in the butter, one small piece at a time, until fully incorporated and the sauce is glossy. If using, whisk in the double cream to add richness and silkiness. Stir in the lemon zest to brighten the flavor.

Mount with butter and cream

Let the Tomatini rest for 5 minutes to allow flavors to marry. Taste once more and correct seasoning. Serve warm in shallow bowls or as a base for seafood or poultry, garnish with microgreens or small basil leaves and a drizzle of olive oil. Accompany with crusty bread or croutons for dipping.

Rest and serve

ripe plum tomatoes

shallots, peeled and chopped

garlic cloves, smashed

dry white wine

good quality veal or chicken stock (or vegetable stock)

tomato paste

freshly chopped tarragon

freshly chopped chives

fine sugar (optional, to balance acidity)

salt

unsalted butter

double cream (heavy cream) (optional for a silkier finish)

lemon zest (finely grated)

microgreens or small basil leaves (for garnish)

crusty bread or croutons (for serving)

Pat the fish fillets dry with paper towels. Place fillets in a shallow dish or rimmed plate.

Prepare the fish

In a small bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped thyme, 1 tsp salt and 1 tsp black pepper. Whisk briefly to emulsify.

Pour the marinade over the fillets, turning to coat both sides. Let rest at room temperature for 15–20 minutes (or refrigerate up to 30 minutes). Remove fillets from marinade and lightly blot excess liquid before cooking.

Mince the shallot finely and zest one lemon. Measure out wine (or stock), capers and parsley so they are ready.

After cooking the fish (see next section), reserve the skillet with any browned bits. Over medium heat, add 2 tbs butter to the pan. When melted, add the minced shallot and sauté 1–2 minutes until softened and translucent but not browned.

Pour in 1 cup white wine (or stock) to deglaze the pan, scraping up any browned bits with a wooden spoon. Simmer briskly 3–4 minutes until slightly reduced.

Add 1 tbs lemon juice, 1 tsp lemon zest, and 1 tbs capers (if using). Stir, then let simmer 1 minute. Remove pan from heat and whisk in the remaining 1 tbs butter to slightly thicken and gloss the sauce. Stir in chopped parsley and season with 1/2 tsp salt and 1/4 tsp black pepper to taste.

Keep warm until ready to spoon over plated fish.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tbs olive oil and swirl to coat.

When the oil is shimmering, add the fillets presentation-side down (skin-side if skin-on) without crowding the pan. Cook 3–4 minutes undisturbed until a golden crust forms. Carefully flip and cook 2–4 minutes more, depending on thickness, until fish is opaque and flakes easily with a fork (internal temperature ~125–135°F / 52–57°C for moist, medium doneness). Transfer fillets to a warm plate and tent loosely with foil.

Cook the fish

While fish rests, finish the pan sauce (see Pan Sauce section). Spoon the sauce over the fish fillets and garnish with additional chopped parsley and lemon wedges.

Serve each fillet with mixed baby greens or steamed seasonal vegetables on the side and a lemon wedge.

fresh white fish fillets (cod, halibut, sea bass or similar)

olive oil (for marinade)

garlic, minced

dry white wine or low-sodium chicken stock

lemon, zested

lemon juice (for sauce)

capers, drained (optional)

olive oil (for cooking)

mixed baby greens or steamed seasonal vegetables

lemon wedges

Remove the 1 kg côte de boeuf from the refrigerator 45–60 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels. Generously season all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Bring to room temperature & season

Preheat the oven to 180°C (350°F). Place a heavy, ovenproof skillet (cast iron preferred) on the stovetop over high heat and add 2 tbs neutral oil; heat until just smoking.

Preheat oven and pan

Place the côte de boeuf fat-side down and sear without moving for 2–3 minutes until a deep brown crust forms. Sear the other large surfaces (top, bottom and sides) 1–2 minutes each to develop color.

Sear the steak

Add 2 tbs unsalted butter, 3 thyme sprigs and 2 smashed garlic cloves to the pan. Spoon the melted butter over the roast for 30 seconds, then transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part (away from the bone) reads 52°C (125°F) for medium-rare — about 18–30 minutes depending on thickness. For medium, target 57°C (135°F).

Finish in oven with aromatics

Remove the skillet from the oven and transfer the côte de boeuf to a cutting board. Tent loosely with foil and let rest 12–15 minutes (resting will carry the temperature up a few degrees). If desired, add 10 g extra butter on top to melt while resting.

Rest the meat

Carve the côte de boeuf against the grain into thick slices, keeping the bone intact on the serving platter. Keep warm while preparing final plating.

Slice

Preheat oven to 200°C (390°F). Using a mandoline or sharp knife, slice peeled potatoes very thinly (about 1.5 mm / 1/16 inch). Place slices in a bowl of cold water and rinse to remove excess starch, then drain and pat mostly dry between clean kitchen towels or paper towels.

Prepare potatoes

In a mixing bowl, combine 60 g melted butter, 2 tbs neutral oil, 1 tsp fine sea salt, 1/2 tsp black pepper and 1 tsp chopped thyme. Toss the potato slices gently to coat. If using, mix in 50 g grated Gruyère or Comté so cheese is distributed between layers.

Layer and season

Heat a large (about 10–12 inch / 25–30 cm) ovenproof nonstick or well-seasoned cast-iron skillet over medium heat and add a thin film of butter or oil. Arrange a single layer of potato slices in a tight, overlapping circular pattern, slightly shingling each slice. Brush or spoon a little of the butter-oil mixture over the assembled first layer. Repeat layering until all slices are used, pressing down gently to compact. Brush the top with remaining butter mixture.

Assemble galettes

Cook on the stovetop over medium heat 6–8 minutes until the bottom is golden and set. Transfer the skillet to the preheated 200°C oven and bake 25–30 minutes until potatoes are tender through and the top and edges are golden. If not fully crisp on bottom, invert onto a plate and slide back into the skillet to crisp briefly on stovetop 1–2 minutes.

Cook and crisp

Remove from oven and let rest 5 minutes. Use a round cutter or sharp knife to cut galette into 4 portions to serve alongside the beef.

Portion

While the galette cooks, combine 200 ml dry red wine and 2 tbsp finely minced shallots in a small saucepan over medium-high heat. Add 1 thyme sprig and 1 bay leaf. Bring to a vigorous simmer and reduce until about 30–40 ml of liquid remain (reduction to roughly one-eighth) — about 12–15 minutes. Strain out solids and discard.

Reduce wine with shallots

Return the reduced wine to low heat, add 250 ml beef demi-glace (or strong beef stock) and simmer gently until the sauce coats the back of a spoon and is slightly thickened — about 6–8 minutes. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.

Add demi-glace and reduce

Remove from heat. Whisk in 30 g cold cubed unsalted butter, a few cubes at a time, whisking constantly to emulsify and glossy the sauce. Keep warm and hold on very low heat or a warm spot until serving. If sauce separates, remove from heat and whisk in a teaspoon of warm water to bring back together.

Mount with butter

Place one portion of potato galette on each plate. Arrange sliced côte de boeuf alongside or leaning against the bone. Spoon 2–3 tbs of warm Bordelaise sauce over the meat and a little on the plate. Sprinkle 1 tbsp chopped fresh parsley over the sauce and meat for color. Serve immediately.

Plate and garnish

bone-in rib eye (Côte de boeuf)

kosher salt

neutral oil (vegetable or canola), for searing

fresh thyme sprigs

Yukon Gold or russet potatoes, peeled

unsalted butter, melted

neutral oil (vegetable or canola)

fine sea salt

Gruyère or Comté, finely grated (optional)

dry red wine (Bordeaux or similar)

beef demi-glace or strong beef stock

shallots, finely minced

fresh thyme sprig

unsalted butter, cold and cubed

extra butter for resting (optional)

Pat the foie gras dry with paper towel. Using a small knife, remove any visible veins. Lightly season with 1/2 tsp salt and 1/4–1/2 tsp freshly ground black pepper and set aside in the refrigerator while you prepare the rest.

Côtelettes D'agneau Vivienne

Salade De Lentilles Vertes

Tomatini Époque

Poisson Du Jour

Côte De Boeuf Et Galettes De Pommes De Terre

Poulet Façon Lpm

Canard À L'orange

Coquelet Au Citron Confit

Grosses Crevettes Grillées

Crevettes Tièdes À L'huile D'olive

Croquettes De Morue

Carpaccio De Sériole Du Japon

Tartare De Thon

Carpaccio De Boeuf

Poivrons Marinés À L'huile D'olive

Salade De Haricots Verts

Salade De Chou-fleur

Pissaladière

Mercurey 1er Cru Clos Des Myglands' Faiveley

Méditerranée Rouge Figuière Magnum

Barbera Sandrone Magnum

Chassagne-montrachet Domaine Michel Niellon

Cigalus Blanc Gérard Bertrand

Château La Coste Grand Vin