Butter poached lobster

Brown butter celery root steak

Whipped creme fraiche, amaretto cherries, brown butter hazelnuts

Chocolate kirsch pots de creme

Crostini, shallot and golden raisin marmalade

Chicken liver pate

Smoked mushroom pate

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent.

Sauté the Aromatics

Add the arborio rice to the skillet and toast for 2-3 minutes, stirring frequently.

Toast the Rice

Pour in the dry white wine and cook until it has mostly evaporated.

Add Wine

Gradually add the vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed. Repeat until the rice is creamy and al dente, about 18-20 minutes.

Cook the Risotto

Stir in the orange and lemon zest, and grated parmesan cheese. Season with salt and black pepper to taste.

Add Citrus Zest and Cheese

arborio rice

onion, finely chopped

garlic cloves, minced

vegetable broth

dry white wine

orange zest

lemon zest

parmesan cheese, grated

salt

black pepper

Peel the celery root and slice it into 1-inch thick steaks.

Prepare the Celery Root

In a skillet, heat olive oil over medium-high heat. Season the celery root steaks with salt and pepper. Sear for about 5-6 minutes on each side until golden brown and tender.

Cook the Steaks

In a separate pan, melt the butter over medium heat. Continue cooking until it turns golden brown and has a nutty aroma. Remove from heat.

Make Brown Butter

Drizzle the brown butter over the seared celery root steaks before serving.

Combine

Celery root (celeriac)

Unsalted butter

Olive oil

Salt

Black pepper

In a saucepan, heat the heavy cream and whole milk over medium heat until steaming, but not boiling. Remove from heat and add the chopped chocolate, stirring until completely melted and smooth.

Prepare the Chocolate Mixture

In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.

Combine Egg Yolks and Sugar

Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

Temper the Egg Yolks

Add Kirsch

Strain the mixture through a fine mesh sieve into individual ramekins or pots. Cover and refrigerate for at least 4 hours, or until set.

Strain and Pour

dark chocolate (70% cocoa), chopped

heavy cream

whole milk

granulated sugar

large egg yolks

Kirsch (cherry brandy)

In a skillet, melt half of the butter over medium heat. Add the finely chopped shallots and garlic, and sauté until they are soft and translucent.

Sauté Shallots and Garlic

Add the chicken livers to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are browned on the outside but still slightly pink inside.

Cook Chicken Livers

Stir in the fresh thyme leaves and brandy, cooking for another 2-3 minutes until the brandy has evaporated. Season with salt and pepper.

Add Flavorings

Transfer the mixture to a food processor, add the remaining butter and heavy cream, and blend until smooth and creamy.

Blend the Mixture

Transfer the pâté to a serving dish or ramekins, cover with plastic wrap, and refrigerate for at least 2 hours to set.

Chill the Pâté

chicken livers

butter

shallots, finely chopped

garlic, minced

fresh thyme leaves

brandy

black pepper, freshly ground

In a skillet over medium heat, sauté the smoked mushrooms until they are tender and slightly caramelized, about 5-7 minutes. Add minced garlic in the last minute of cooking.

Prepare the mushrooms

Transfer the sautéed mushrooms and garlic into a food processor. Add cream cheese, fresh thyme, lemon juice, salt, and black pepper. Blend until smooth and creamy.

Blend the mixture

Transfer the mushroom pâté to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.

Butter Poached Lobster

Brown Butter Celery Root Steak

Chocolate Kirsch Pots De Creme

Chicken Liver Pate

Smoked Mushroom Pate