RIGATONI À LA TRUFFLE BLANCHE*

WARM CHOCOLATE MOUSSE

GREEN BEAN SALAD WITH ARTICHOKE

Linguini au Homard et Bisque à la Crevette

Turbot Entier Grillé

Poivrons Marinés à l’Huile d’Olive

HOMEMADE PAPPARDELLE PASTA

BURRATA

Terrine de Foie Gras

Côte de Veau Grillée

Salt Baked Sea Bass with Artichokes and Tomatoes

Loup de Mer Préparé en Croûte de Sel

Choux Chocolat et Noisettes

Linguini aux Palourdes

Caviar Oscietra / Beluga

RACK OF LAMB

SALT BAKED SEA BASS

BONE-IN RIB EYE (36 oz)

LOBSTER RISOTTO

YELLOWTAIL CARPACCIO

GRILLED TIGER PRAWNS

CRISPY CALAMARI

CRÈME BRÛLÉE

FRENCH APPLE TART

HOMEMADE GNOCCHI

In a large bowl, mix the all-purpose flour, semolina flour, and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Pasta Dough

After resting, roll out the dough using a pasta machine or a rolling pin to about 1/8 inch thickness. Cut into strips and shape into rigatoni using a pasta mold or by hand. Dust with flour to prevent sticking.

Roll and Cut the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni and cook for 3-4 minutes or until al dente. Reserve 1 cup of pasta water and drain the rest.

Cook the Pasta

In a large skillet, melt the unsalted butter over medium heat. Add the heavy cream and stir for 2-3 minutes. Add the white truffle oil, Parmesan cheese, salt, and black pepper. Stir until the sauce thickens slightly.

Prepare the Truffle Sauce

Add the cooked rigatoni to the skillet with the truffle sauce. Toss to coat, adding reserved pasta water as needed to achieve the desired consistency. Serve immediately with extra Parmesan cheese and a drizzle of white truffle oil on top.

Combine and Serve

All-purpose flour

Semolina flour

Eggs

Olive oil

Salt

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

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.

Green beans

Canned artichoke hearts

Cherry tomatoes

Red onion

Feta cheese

Black pepper

In a large pot of salted boiling water, cook the linguini according to package instructions until al dente. Drain and set aside.

Cook the Linguini

In a large pan, heat olive oil over medium heat. Add minced garlic and chopped shallots, sauté until soft and fragrant.

Make the Prawn Bisque

Add the prawns and cook until they turn pink. Stir in the tomato paste and cook for another 2 minutes.

Add Prawns and Tomato Paste

Pour in the white wine and let it simmer for about 3-4 minutes, allowing the alcohol to evaporate.

Deglaze with White Wine

Add the fish stock and heavy cream, bring to a gentle simmer and cook for about 10 minutes. Season with salt and black pepper.

Add Fish Stock and Cream

Add the cooked linguini and lobster meat to the bisque, toss gently to combine, and heat through for an additional 2-3 minutes.

Combine Linguini and Lobster

Garnish with chopped parsley before serving. Enjoy your Linguini au Homard et Bisque à la Crevette!

Serve

Linguini pasta

Lobster meat, cooked and diced

Prawns, peeled and deveined

Garlic, minced

Shallots, finely chopped

Tomato paste

Fish stock

White wine

Fresh parsley, chopped

In a bowl, mix the olive oil, juice of 1 lemon, minced garlic, chopped parsley, sea salt, and black pepper to create a marinade.

Prepare the Marinade

Place the whole turbot in a large dish and pour the marinade over it, ensuring it is well coated. Cover and refrigerate for at least 30 minutes.

Marinate the Fish

Preheat the Grill

Remove the turbot from the marinade and place it on the grill. Cook for about 10-12 minutes on each side, or until the flesh is opaque and flakes easily with a fork.

Grill the Turbot

Remove from the grill, drizzle with the remaining lemon juice, and garnish with additional chopped parsley. Serve immediately.

Whole Turbot

Olive Oil

Lemon

Fresh Parsley

Garlic

Sea Salt

Black Pepper

Wash the sweet bell peppers thoroughly. Cut them into strips or bite-sized pieces, discarding the seeds and stems.

Prepare the Peppers

In a large mixing bowl, combine extra virgin olive oil, red wine vinegar, minced garlic, chopped basil, dried oregano, salt, and black pepper.

Make the Marinade

Add the sliced peppers to the bowl with the marinade. Toss well to ensure all the peppers are coated evenly.

Combine and Marinate

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

Chill

Serve the marinated peppers as a side dish, appetizer, or topping for salads and sandwiches. Enjoy!

Sweet bell peppers (red, yellow, and green)

Extra virgin olive oil

Red wine vinegar

Garlic cloves, minced

Fresh basil leaves, chopped

Dried oregano

Black pepper, freshly ground

In a large mixing bowl, combine the flour and salt. Create a well in the center and crack the eggs into this well. Add olive oil. Gradually mix the flour into the eggs until a dough starts to form.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.

Knead the Dough

After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin to your desired thickness. Cut into wide strips for pappardelle.

Roll Out the Pasta

Place the burrata cheese on a serving plate. Gently slice the top of the burrata to reveal the creamy interior.

Prepare the Burrata

Using a truffle shaver or a very sharp knife, thinly shave the Australian Winter Black Truffle over the burrata.

Shave the Truffles

Drizzle the extra virgin olive oil over the burrata and truffles.

Drizzle with Olive Oil

Sprinkle sea salt and freshly cracked black pepper over the dish to enhance the flavors.

Season

Add fresh herbs on top for a touch of color and added flavor.

Garnish

Burrata cheese

Australian Winter Black Truffle

Sea salt

Freshly cracked black pepper

Fresh herbs (such as basil or microgreens)

Clean the foie gras by removing any veins and impurities. Cut it into large pieces and place in a bowl.

Prepare the Foie Gras

Add port wine, Armagnac, salt, white pepper, and nutmeg to the foie gras. Mix gently and let marinate in the refrigerator for at least 12 hours.

Marinate

Soak the gelatin sheets in cold water for about 5 minutes until softened. Squeeze excess water and set aside.

Soften Gelatin

In a food processor, blend the marinated foie gras mixture until smooth. Gradually add the heavy cream and continue blending until well combined.

Blend Mixture

Heat a small amount of the foie gras mixture in a saucepan. Add the softened gelatin and stir until dissolved. Remove from heat and fold back into the remaining foie gras mixture.

Add Gelatin

Line a terrine mold with plastic wrap, leaving excess hanging over the sides. Pour the foie gras mixture into the mold, smoothing the top. Cover with plastic wrap and refrigerate for at least 24 hours.

Mold the Terrine

Unmold the terrine and slice with a warm knife. Serve with toasted brioche.

Duck liver (foie gras)

Port wine

Armagnac

White pepper

Nutmeg

Gelatin sheets

In a bowl, mix the olive oil, minced garlic, lemon juice, rosemary, salt, and black pepper. Add the veal chops, ensuring they are well coated in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Veal

Remove the veal chops from the marinade and let any excess marinade drip off. Place the chops on the grill and cook for about 4-5 minutes on each side for medium-rare. Adjust cooking time based on your desired doneness.

Grill the Chops

Once cooked, remove the veal chops from the grill and let them rest for 5 minutes. Serve with your favorite sides.

Rest and Serve

Veal chops

Fresh rosemary

Lemon juice

Preheat your oven to 200°C (400°F). Clean the Loup de Mer thoroughly and pat it dry with paper towels. Make a few slits on each side of the fish for even cooking.

Prepare the Sea Bass

In a large bowl, mix the coarse sea salt with the egg whites and chopped rosemary until well combined.

Prepare the Salt Mixture

Spread a layer of the salt mixture on a baking tray to form a base. Place the sea bass on top of the salt and fill the cavity with lemon slices, cherry tomatoes, and artichokes. Cover the fish completely with the remaining salt mixture, ensuring it is sealed well.

Assemble the Dish

Bake in the preheated oven for about 25-30 minutes, depending on the size of the fish.

Rigatoni À La Truffle Blanche*

Warm Chocolate Mousse

Green Bean Salad With Artichoke

Linguini Au Homard Et Bisque À La Crevette

Turbot Entier Grillé

Poivrons Marinés À L’huile D’olive

Homemade Pappardelle Pasta

Burrata

Terrine De Foie Gras

Côte De Veau Grillée

Loup De Mer Préparé En Croûte De Sel

Choux Chocolat Et Noisettes

Linguini Aux Palourdes

Caviar Oscietra / Beluga

Rack Of Lamb

Salt Baked Sea Bass

Bone-in Rib Eye (36 Oz)

Lobster Risotto

Yellowtail Carpaccio

Grilled Tiger Prawns

Crispy Calamari

Crème Brûlée

French Apple Tart

Homemade Gnocchi