Duck Spring Rolls

A delicious soup made with seasonal vegetables.

Seasonal Soup

le papilion

A light and fluffy cheese soufflé, served with a side salad.

Cheese Soufflé

Classic vanilla custard with a caramelized sugar topping.

Crème Brûlée

Warm chocolate cake with a molten center.

Chocolate Fondant

Mushroom Soup

Classic Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cheese.

Tiramisu

Pasta tossed with fresh vegetables and olive oil.

Pasta Primavera

Fried calamari served with a side of marinara sauce.

Calamari

Rich chocolate mousse with whipped cream.

Chocolate Mousse

Fillet steak coated in pâté and wrapped in pastry.

Beef Wellington

Crispy Calamari

Duck Rillettes

Breaded chicken breast with marinara sauce and cheese

Chicken Parmesan

Pina Colada

Prawn Cocktail

Classic cheesecake with a graham cracker crust

Cheesecake

Chocolate Lava Cake

Grilled Salmon

Ribeye Steak

Toasted bread topped with tomatoes and basil

Bruschetta

Crab Cakes

Old Fashioned

In a medium skillet over medium heat, place the duck breasts skin-side down. Cook for 6-8 minutes until the skin is crispy and golden. Flip and cook for another 4-5 minutes until the meat is medium rare. Remove from heat and let rest.

Cook the Duck

Once the duck has cooled slightly, shred the meat with two forks, discarding the skin. In a bowl, mix the shredded duck with soy sauce, minced garlic, grated ginger, carrot, cabbage, green onions, and sesame oil. Set aside.

Shred the Duck

Lay one spring roll wrapper on a clean surface with one point facing you. Place about 2-3 tablespoons of the duck filling in the center of the wrapper.

Prepare the Wrappers

Fold the bottom point over the filling, then fold the sides in, and roll tightly away from you to form a spring roll. Repeat with remaining wrappers and filling.

Roll the Spring Roll

In a large pot or deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully place a few spring rolls into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Spring Rolls

In a small bowl, whisk together soy sauce, rice vinegar, honey, and chili flakes until well combined. Set aside.

Mix the Sauce

Duck breasts

Soy sauce

Garlic, minced

Ginger, grated

Carrot, julienned

Cabbage, shredded

Green onions, chopped

Sesame oil

Spring roll wrappers

Rice vinegar

Honey

Chili flakes

Vegetable oil

Wash and chop the carrots, zucchini, and potatoes into bite-sized pieces. Finely chop the onion and mince the garlic.

Prepare the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Sauté the Aromatics

Add the chopped carrots, zucchini, and potatoes to the pot. Stir well to combine with the onion and garlic mixture.

Add the Vegetables

Pour the vegetable broth into the pot and add the salt, black pepper, thyme, and bay leaf. Bring the mixture to a boil.

Pour in the Broth

Once boiling, reduce the heat to low. Cover the pot and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.

Simmer the Soup

Add the spinach to the pot in the last 5 minutes of cooking. Stir until the spinach wilts.

Add Spinach

Remove the bay leaf from the soup. Ladle the soup into bowls and serve hot. Enjoy your seasonal soup!

Serve the Soup

Carrots

Zucchini

Potatoes

Spinach

Onion

Garlic

Vegetable Broth

Olive Oil

Salt

Black Pepper

Thyme (dried)

Bay Leaf

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

Cook the Pasta

In a large skillet over medium heat, melt the butter. Add the chopped shallots and minced garlic, sautéing for about 2 minutes until fragrant and translucent.

Sauté the Vegetables

Stir in the sliced zucchini, diced bell pepper, and halved cherry tomatoes. Cook for about 5-7 minutes until the vegetables are tender.

Add Remaining Vegetables

Add the chopped basil, lemon juice, salt, and black pepper to the skillet. Stir well to combine and cook for another 2-3 minutes.

Season the Mixture

Add the cooked pasta to the skillet with the vegetable mixture. Toss everything together until the pasta is well coated with the sauce.

Combine Pasta and Sauce

Transfer the pasta to serving plates. If desired, garnish with grated Parmesan cheese and lemon zest before serving.

Serve

Butter

Shallots, finely chopped

Garlic cloves, minced

Zucchini, thinly sliced

Bell pepper, diced

Cherry tomatoes, halved

Fresh basil, chopped

Lemon juice

Black pepper

Pasta (linguine or fettuccine)

Parmesan cheese, grated

Lemon zest

Preheat your oven to 375°F (190°C). Grease a soufflé dish with butter and dust with flour to prevent sticking.

Preheat the Oven

In a saucepan over medium heat, melt 3 tablespoons of unsalted butter. Once melted, stir in 3 tablespoons of all-purpose flour, and cook for about 1-2 minutes until lightly golden.

Make the Roux

Gradually whisk in 1 cup of whole milk, stirring constantly to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.

Add Milk

Separate the 4 large eggs, placing the yolks in one bowl and the whites in another.

Separate Eggs

Remove the sauce from heat and let it cool slightly. Stir in the egg yolks, 1 cup of grated cheese, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of nutmeg until well combined.

Combine Egg Yolks and Cheese

Using a clean, dry whisk or electric mixer, beat the egg whites until stiff peaks form.

Whip Egg Whites

Gently fold the whipped egg whites into the cheese mixture in three additions, being careful not to deflate the mixture.

Fold Egg Whites

Pour the mixture into the prepared soufflé dish and bake in the preheated oven for 25-30 minutes, or until the soufflé is puffed and golden brown.

Bake

In a large bowl, combine 4 cups of mixed greens, 1 cup of halved cherry tomatoes, and 1 diced cucumber.

Prepare the Salad

In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and season with salt and black pepper to taste.

Make the Dressing

Drizzle the dressing over the salad and toss gently to combine.

Toss Salad

unsalted butter

all-purpose flour

whole milk

large eggs

grated cheese (Gruyère or Cheddar)

salt

black pepper

nutmeg

mixed greens (arugula, spinach, etc.)

cherry tomatoes, halved

cucumber, diced

olive oil

balsamic vinegar

In a medium saucepan, combine the heavy cream and the split vanilla bean (scrape out the seeds and add them to the cream). Heat over medium heat until steaming, but do not let it boil. Remove from heat and let it steep for 15 minutes.

Prepare the Cream

In a large mixing bowl, whisk together the egg yolks, 1 cup of granulated sugar, and a pinch of salt until the mixture is smooth and pale.

Mix Egg Yolks and Sugar

Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Once combined, strain the mixture through a fine-mesh sieve into another bowl to remove the vanilla bean and any coagulated egg.

Combine Mixtures

Preheat your oven to 325°F (163°C). Place six ramekins in a baking dish and pour the custard mixture evenly into each ramekin.

Divide into Ramekins

Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for about 30 to 35 minutes, or until the custards are set but still slightly jiggly in the center. Remove ramekins from the water bath and let cool to room temperature.

Bake the Custards

Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Chill the Custards

Once the custards are chilled, remove them from the refrigerator. Sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard.

Prepare for Caramelizing

Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you don't have a torch, you can place the ramekins under a broiler for 1-2 minutes, keeping a close eye to prevent burning.

Caramelize the Sugar

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

Let Cool

heavy cream

vanilla bean

egg yolks

granulated sugar

Preheat your oven to 200°C (392°F). Grease four ramekins with butter and dust them with cocoa powder or flour to prevent sticking.

Preheat the oven

In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let it cool slightly.

Melt chocolate and butter

In a separate bowl, whisk together the granulated sugar and eggs until light and fluffy. You can use a hand whisk or an electric mixer for about 3-5 minutes.

Mix sugar and eggs

Pour the melted chocolate and butter mixture into the egg and sugar mixture. Add vanilla extract and a pinch of salt. Gently fold until combined.

Combine mixtures

Sift in the all-purpose flour and fold gently until just combined. Be careful not to overmix.

Add flour

Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.

Fill ramekins

Bake in the preheated oven for 10-12 minutes or until the edges are firm but the center is still soft.

Remove the fondants from the oven and let them cool in the ramekins for about 1 minute.

Cool slightly

Carefully run a knife around the edges of each ramekin to loosen the fondants. Invert onto plates and gently lift the ramekins off.

Unmold

Dust with powdered sugar, and serve warm with a scoop of vanilla ice cream and fresh berries on the side.

Dark chocolate

Unsalted butter

Granulated sugar

Eggs

All-purpose flour

Vanilla extract

Powdered sugar

Vanilla ice cream

Fresh berries

In a large pot, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Add the 500 grams of chopped mushrooms to the pot. Continue to cook, stirring occasionally, until the mushrooms have released their moisture and are browned, about 8-10 minutes.

Cook the Mushrooms

Pour in 4 cups of vegetable broth. Add 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of thyme. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.