FRENCH APPLE TART

BONE-IN RIB EYE (36 oz)

RACK OF LAMB

Caviar Oscietra / Beluga

Choux Chocolat et Noisettes

WARM CHOCOLATE MOUSSE

GREEN BEAN SALAD WITH ARTICHOKE

SWEET CORN SALAD

LOBSTER RISOTTO

GRILLED TIGER PRAWNS

SALT BAKED SEA BASS

Hot Mediterranean Vegetables with Chickpeas and Feta Cheese

RATATOUILLE

YELLOWTAIL CARPACCIO

CRISPY CALAMARI

CRÈME BRÛLÉE

HOMEMADE GNOCCHI

Sage Yogurt Marinade and Seasonal Vegetables

BONE-IN VEAL CHOP (14oz)

HOMEMADE PAPPARDELLE PASTA

BEEF CARPACCIO

Linguini aux Palourdes

GRILLED CHILEAN BASS

CHARCOAL GRILLED WAGYU FILET MIGNON (7oz)

Marinated in Olive Oil, topped with Roasted Garlic

SWEET PEPPERS

Cornichons, Egg Yolk Purée, Pickled Red Onions

STEAK TARTARE

In a large bowl, mix the flour, sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs. Stir in the cold water, a tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Tart Crust

In another bowl, combine the sliced apples, brown sugar, cinnamon, vanilla extract, and lemon juice. Toss well to coat the apples evenly.

Prepare the Apples

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Place the dough in the pan and trim the edges. Arrange the apple mixture over the crust in a circular pattern.

Assemble the Tart

Brush the edges of the crust with the beaten egg. Bake in the preheated oven for 35-40 minutes or until the apples are tender and the crust is golden brown.

Bake the Tart

Allow the tart to cool slightly before serving. Slice and serve warm with scoops of vanilla ice cream.

Serve

all-purpose flour

unsalted butter, chilled and cubed

granulated sugar

salt

cold water

apples, peeled, cored and thinly sliced

brown sugar

ground cinnamon

vanilla extract

lemon juice

egg, beaten (for egg wash)

vanilla ice cream

Remove the rib eye steak from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat the grill or a cast-iron skillet over high heat. Season the steak generously with salt and black pepper on both sides. Drizzle with olive oil.

Preparing the Steak

Place the steak on the hot grill or skillet and sear for about 5-7 minutes on one side until a nice crust forms. Flip and cook for an additional 5-7 minutes for medium-rare or until desired doneness. Remove from heat and let rest for 10 minutes before slicing.

Grilling the Steak

Preheat the oven to 375°F (190°C). Thinly slice the russet potatoes using a mandoline or a sharp knife. In a large skillet, melt the butter over medium heat. Layer the potato slices in the skillet, overlapping them slightly. Season with salt and pepper.

Preparing the Potatoes

Cook the potatoes in the skillet for about 10 minutes until they start to soften. Transfer the skillet to the preheated oven and bake for 25-30 minutes until the potatoes are golden brown and crispy. Let cool slightly before slicing.

Baking the Galette

In a saucepan, combine the red wine and chopped shallots. Bring to a boil and reduce by half over medium-high heat. Add the beef stock and thyme, simmering until the sauce thickens slightly. Stir in the butter, and season with salt and pepper to taste.

Making the Sauce

Bone-in rib eye steak

Salt

Black pepper

Olive oil

Russet potatoes

Butter

Red wine

Beef stock

Shallots

Thyme

In a bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.

Prepare the Marinade

Rub the marinade all over the rack of lamb and let it marinate for at least 1 hour, preferably overnight in the refrigerator.

Marinate the Lamb

Preheat the Oven

Place the lamb on a roasting pan, bone side down. Roast in the preheated oven for about 20-25 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C).

Roast the Lamb

Remove the lamb from the oven and let it rest for 10 minutes before slicing.

Rest the Lamb

rack of lamb, frenched

olive oil

garlic, minced

fresh rosemary, chopped

fresh thyme, chopped

black pepper

Keep the caviar refrigerated until ready to serve. For optimal taste, serve it very cold.

Chill the Caviar

Use a mother-of-pearl spoon to avoid altering the flavor of the caviar. Serve on a chilled plate or in a small bowl.

Prepare Serving Dishes

Caviar is best enjoyed with blinis, crème fraîche, or toasted bread. You can also serve it with finely chopped onions or hard-boiled eggs.

Pair with Accompaniments

Spoon the caviar onto the prepared accompaniments and serve immediately to ensure freshness.

Garnish and Serve

Caviar Oscietra or Beluga

In a saucepan, combine water, butter, and salt. Bring to a boil.

Make the Choux Pastry

Remove from heat, add flour all at once, and stir vigorously until a smooth dough forms.

Add Flour

Let the dough cool slightly, then add eggs one at a time, mixing well after each addition until smooth and glossy.

Incorporate Eggs

Preheat the oven to 200°C (400°F). Pipe the dough onto a baking sheet lined with parchment paper.

Pipe the Choux

Bake for 25-30 minutes until golden brown and puffed. Let cool.

Bake

In a double boiler, melt the dark chocolate. In a separate bowl, whip the heavy cream until soft peaks form.

Prepare the Filling

Fold the melted chocolate and hazelnut paste into the whipped cream until well combined. Add powdered sugar to taste.

Combine Filling Ingredients

Once the choux are cool, cut a small hole in the bottom and fill with the chocolate hazelnut mixture using a piping bag.

Fill the Choux

water

unsalted butter

eggs

In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Melt the Chocolate

In a separate bowl, whisk the egg yolks and granulated sugar until pale and thick. Gradually stir in the melted chocolate mixture.

Whip Egg Yolks

In another bowl, whip the egg whites until soft peaks form. Gently fold the egg whites into the chocolate mixture.

Whip Egg Whites

In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form. Fold the whipped cream into the chocolate mixture until no streaks remain.

Whip Cream

Spoon the mousse into serving cups and chill in the refrigerator for at least 2 hours before serving.

Chill and Serve

In a saucepan, combine milk, heavy cream, malt powder, and sugar. Heat over medium heat until sugar dissolves and mixture is warm, stirring occasionally.

Heat Milk and Cream

In a bowl, whisk the egg yolks. Gradually pour the warm milk mixture into the egg yolks, whisking constantly.

Whisk Egg Yolks

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon. Do not let it boil.

Cook the Mixture

Remove from heat and stir in vanilla extract. Let cool, then refrigerate until chilled. Churn in an ice cream maker according to manufacturer's instructions.

Chill and Churn

In a bowl, combine flour, powdered sugar, cocoa powder, melted butter, egg white, and vanilla extract. Mix until smooth.

Mix Ingredients

Preheat the oven to 180°C (350°F). On a baking sheet lined with parchment paper, spread thin circles of the tuile batter. Bake for 5-7 minutes or until the edges are crispy.

Bake Tuiles

Remove from the oven and quickly shape the tuiles over a rolling pin or curved surface before they cool completely.

Shape Tuiles

Dark chocolate (70% cocoa or higher)

Unsalted butter

Large eggs

Granulated sugar

Heavy cream

Vanilla extract

Milk

Malt powder

Large egg yolks

All-purpose flour

Powdered sugar

Unsweetened cocoa powder

Unsalted butter, melted

Large egg white

Trim the ends of the green beans and blanch them in boiling water for 3-5 minutes until bright green and tender-crisp. Drain and immediately plunge them into an ice bath to stop the cooking process. Drain again and set aside.

Prepare the Green Beans

In a large mixing bowl, combine the blanched green beans, drained artichoke hearts (chopped if large), halved cherry tomatoes, diced red onion, and crumbled feta cheese. Toss gently to mix.

Prepare the Salad

In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, salt, and black pepper until well combined.

Make the Dressing

Drizzle the maple Dijon dressing over the salad, tossing to evenly coat all ingredients. Adjust seasoning with salt and pepper if needed. Serve immediately or chill for 30 minutes for flavors to meld.

Combine and Serve

Green beans

Canned artichoke hearts

Cherry tomatoes

Red onion

Feta cheese

In a large mixing bowl, combine sweet corn, pomegranate seeds, diced red bell pepper, diced cucumber, and chopped red onion. Gently toss to mix.

Prepare the Salad Ingredients

In a small bowl, whisk together olive oil, mustard, lemon juice, honey, salt, and black pepper until well combined.

Pour the dressing over the salad mixture. Add the chopped cilantro and mint, then toss everything together until well coated. Adjust seasoning if necessary.

Sweet corn (fresh or canned)

Pomegranate seeds

Red bell pepper (diced)

Cucumber (diced)

Red onion (finely chopped)

Fresh cilantro (chopped)

Fresh mint (chopped)

In a saucepan, heat the chicken or seafood broth over low heat and keep it warm.

Prepare the Broth

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the shallots and sauté until translucent, about 3 minutes. Add the garlic and cook for an additional minute.

Sauté the Aromatics

Add the sliced mushrooms to the skillet and cook until they are browned and tender, about 5-7 minutes. Season with salt and black pepper.

Cook the Mushrooms

Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.

Toast the Rice

Pour in the dry white wine and cook until it is mostly absorbed by the rice, stirring frequently.

Deglaze with Wine

Begin adding the warm broth, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

Add the Broth Gradually

Once the rice is cooked, gently fold in the chopped lobster meat, the remaining tablespoon of butter, and the grated Parmesan cheese. Adjust seasoning with salt and pepper.

Finish with Lobster and Cheese

Remove from heat, garnish with fresh parsley, and serve immediately.

Arborio rice

Fresh lobster meat, cooked and chopped

Mushrooms, sliced (e.g., cremini or shiitake)

Chicken or seafood broth

Shallots, finely chopped

Garlic, minced

Dry white wine

Parmesan cheese, grated

Fresh parsley, chopped (for garnish)

In a bowl, combine the chopped green chili, fresh coriander, minced garlic, grated ginger, lemon juice, olive oil, salt, and black pepper. Mix well to create a marinade.

Add the cleaned tiger prawns to the marinade. Ensure they are well coated. Cover and refrigerate for at least 30 minutes to allow flavors to infuse.

French Apple Tart

Bone-in Rib Eye (36 Oz)

Rack Of Lamb

Caviar Oscietra / Beluga

Choux Chocolat Et Noisettes

Warm Chocolate Mousse

Green Bean Salad With Artichoke

Sweet Corn Salad

Lobster Risotto

Grilled Tiger Prawns

Salt Baked Sea Bass

Ratatouille

Yellowtail Carpaccio

Crispy Calamari

Crème Brûlée

Homemade Gnocchi

Bone-in Veal Chop (14oz)

Homemade Pappardelle Pasta

Beef Carpaccio

Linguini Aux Palourdes

Grilled Chilean Bass

Charcoal Grilled Wagyu Filet Mignon (7oz)

Sweet Peppers

Steak Tartare