Indulge in a warm, crusty baguette slathered with rich, hand-churned beurre de baratte and a sprinkle of delicate fleur de sel for a perfect balance of creamy and savory flavors.

Baguette with Beurre de Baratte & Fleur de Sel

Sticky Toffee Pudding

Indulge in our Baba au Rum, a light and spongy rum-soaked cake, elegantly paired with silky Chantilly cream and a zesty touch of orange for a delightful finish.

Baba au Rum with Chantilly & Orange

Chicken Liver Paris-Brest with Burnt Honey Glitter Glaze

Beef Wellington with Green Peppercorn Sauce, Parsnip Puree, and Red Cabbage Marmalade

Beef Wellington

Foie Gras Royale in an Eggshell

A vibrant spinach salad featuring toasted hazelnuts and roasted sunchokes, drizzled with a rich warm brown butter dressing for a delightful mix of flavors and textures.

Spinach Salad with Hazelnuts, Sunchokes & Warm Brown Butter

Roquefort, Tree Nut with Sherry Vinaigrette

Radicchio & Asian Pear Salad

A box filled with gourmet items inspired by a grand cafe experience.

The Grand Cafe Box

Salmon Crudo

Crab Stuffed Omelet with Beurre de Baratte & Shokupan Toast

Langres with Sourdough Crackers

A festive box inspired by the holiday season.

Holiday Maison Fête Box

Ramp Bavarois

with beef fat whipped butter & sel de chateau

Baguette

Frisee Salad

Indulge in our rustic Plum and Thyme Tart Tatin, featuring caramelized plums atop a buttery pastry, infused with fragrant thyme for a delightful twist on the classic French dessert.

Plum and Thyme Tart Tatin

Delicately baked cheese and rosemary sables, offering a perfect blend of savory flavors and a crumbly texture that melts in your mouth.

Cheese and Rosemary Sables

With Caramelized Peaches & Peach Aigre Doux

Duck Confit & Peaches

Marinated Gigante White Beans

Chicken and Game Bird Pithivier

Fresh baguette served with rich butter and sea salt.

Baguette with Butter and Sea Salt

Foie Gras au Safran

Porcini Marmalade

Allow the unsalted butter to come to room temperature for about 30 minutes to soften.

Prepare the Butter

If you wish to make beurre de baratte, you can churn the softened butter in a mixer or by hand until it becomes creamy and fluffy.

Churn the Butter (Optional)

Using a serrated knife, slice the baguette into 1-inch thick pieces.

Slice the Baguette

Generously spread the softened butter onto each slice of baguette.

Spread the Butter

Sprinkle a pinch of fleur de sel over the buttered baguette slices.

Add Fleur de Sel

Serve immediately while the baguette is fresh and warm.

Serve

Unsalted Butter

Fleur de Sel

In a bowl, combine the pitted dates with boiling water and let it steep for about 30 minutes until softened. After steeping, blend the mixture until smooth and set aside.

Prepare the Dates

In a separate bowl, cream together the unsalted butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and the blended date mixture.

Make the Batter

Sift the self-raising flour and baking soda into the wet mixture, folding gently until just combined.

Combine Dry Ingredients

Preheat the oven to 180°C (350°F). Pour the batter into a greased baking dish and bake for 30-35 minutes or until a skewer inserted in the center comes out clean.

Bake the Pudding

In a saucepan, combine the heavy cream, dark brown sugar, and salt. Heat on medium until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes.

Prepare the Toffee Sauce

Once the pudding is baked, remove it from the oven and pour some of the warm toffee sauce over the top. Allow it to soak in for a few minutes before serving with whipped salted crème fraîche.

pitted dates

boiling water

unsalted butter

brown sugar

eggs

self-raising flour

baking soda

vanilla extract

heavy cream

dark brown sugar

salt

In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until frothy. In a large bowl, mix flour, sugar and salt. Make a well in the center, add melted butter, eggs and yeast mixture. Knead until smooth and elastic (about 10 minutes). Cover and let rise until doubled in size, about 1 hour.

Prepare the Dough

Preheat the oven to 350°F (175°C). Punch down the dough and shape it into small balls. Place them in a greased baba mold or muffin tin. Let rise for another 30 minutes. Bake for 20-25 minutes until golden brown.

Shape and Bake

While the baba are baking, combine water and sugar in a saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in dark rum. Let cool.

Make the Syrup

Once the babas are baked, soak them in the syrup for at least 10 minutes, allowing them to absorb the rum mixture.

Soak the Babas

all-purpose flour

active dry yeast

milk

sugar

dark rum

water

additional sugar for syrup

In a skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until softened. Add the chicken livers, thyme, salt, and pepper, cooking until livers are browned. Let cool slightly and blend until smooth.

Prepare Chicken Liver Mixture

In a saucepan, combine water, milk, and sugar. Bring to a boil, then remove from heat. Stir in flour until smooth. Let cool slightly, then mix in eggs one at a time until a smooth dough forms.

Make Choux Pastry

Preheat the oven to 200°C (400°F). Pipe the choux pastry into a ring shape on a baking tray lined with parchment paper. Bake for 25-30 minutes until golden and puffed. Let cool.

Pipe and Bake

Once the choux ring is cool, carefully cut it in half and fill with the chicken liver mixture. Replace the top half.

Fill the Pastry

chicken livers

butter

onion, finely chopped

garlic, minced

thyme, fresh, chopped

black pepper, ground

flour

Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned. Remove from heat and brush with Dijon mustard. Let cool.

Prepare the Beef

In the same skillet, add chopped mushrooms and sauté until moisture evaporates. Season with salt and pepper. Let cool.

Make the Mushroom Duxelles

Roll out puff pastry sheets and place mushroom duxelles on top. Place the beef on the mushrooms and wrap the pastry around the beef, sealing the edges. Brush with beaten egg.

Assemble the Wellington

Preheat oven to 400°F (200°C). Place the wrapped beef on a baking tray and bake for 25-30 minutes, or until the pastry is golden brown. Let rest before slicing.

Bake

In a saucepan, melt butter and sauté shallots until translucent. Add white wine and reduce by half. Stir in beef stock and green peppercorns. Simmer for 5 minutes, then add heavy cream and cook until thickened.

Make the Sauce

Boil parsnips in salted water until soft. Drain and blend with butter, heavy cream, and salt until smooth.

Prepare the Parsnips

In a saucepan, combine red cabbage, apple, sugar, and red wine vinegar. Cook over medium heat until cabbage is tender and mixture thickens. Season with salt.

Make the Marmalade

beef tenderloin

black pepper

olive oil

mushrooms, finely chopped

Dijon mustard

puff pastry sheets

egg, beaten

shallots, minced

white wine

beef stock

green peppercorns, drained

parsnips, peeled and chopped

red cabbage, finely shredded

apple, diced

red wine vinegar

In a blender, combine the foie gras, heavy cream, egg yolks, salt, and white pepper. Blend until the mixture is smooth and creamy.

Prepare the Foie Gras Mixture

Carefully pour the foie gras mixture into the cleaned and halved eggshells, filling them about three-quarters full.

Fill the Eggshells

Place the filled eggshells in a steamer basket and steam over simmering water for about 20 minutes, or until the mixture is set.

Steam the Eggshells

Once set, carefully remove the eggshells from the steamer. Garnish with finely chopped fresh chives on top before serving.

Garnish and Serve

Foie gras

Heavy cream

Egg yolks

Salt

White pepper

Fresh chives

Eggshells (cleaned and halved)

In a skillet over medium heat, sauté the sliced sunchokes in olive oil for about 5-7 minutes, until they are tender and lightly browned. Remove from heat and set aside.

Prepare the Sunchokes

In a small saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 5-6 minutes. Be careful not to burn it.

Make the Brown Butter

In a large mixing bowl, combine the fresh spinach, sautéed sunchokes, toasted hazelnuts, and crumbled feta cheese.

Combine the Salad

Drizzle the lemon juice and warm brown butter over the salad. Season with salt and freshly ground black pepper. Toss gently to combine all the ingredients.

Dress the Salad

Transfer the salad to a serving platter or individual bowls and enjoy immediately while the sunchokes and brown butter are warm.

Fresh spinach leaves

Sunchokes (Jerusalem artichokes), thinly sliced

Hazelnuts, toasted and chopped

Feta cheese, crumbled

Olive oil

Lemon juice

Black pepper, freshly ground

Wash and dry the radicchio and mixed greens. Tear the radicchio into bite-sized pieces and place in a large bowl.

Prepare the Ingredients

Core the Asian pear and slice it thinly. Add the pear slices to the bowl with the radicchio and mixed greens.

Slice the Asian Pear

Roughly chop the walnuts and sprinkle them over the salad. Crumble the Roquefort cheese on top.

Add Nuts and Cheese

In a small bowl, whisk together 3 tablespoons of sherry vinegar, 6 tablespoons of olive oil, salt, and pepper to taste.

Make the Sherry Vinaigrette

Drizzle the sherry vinaigrette over the salad and toss gently to combine. Serve immediately.

Radicchio

Asian Pear

Roquefort cheese

Walnuts

Mixed greens

Select a decorative box or basket to hold your gourmet items.

Prepare the Box

Place the artisan bread, cheese selection, smoked salmon, and olive tapenade neatly in the box.

Add Savory Items

Arrange the dark chocolate truffles, macarons, and dried fruits in a separate section of the box.

Include Sweet Treats

Include a small container for the French press coffee and set aside the sparkling water bottles.

Add Beverages

Present the Grand Cafe Box to your guests, ensuring each item is easily accessible for a delightful gourmet experience.

Serve and Enjoy

Artisan Bread

Cheese Selection

Smoked Salmon

Olive Tapenade

Dark Chocolate Truffles

Macarons

Dried Fruits (Apricots, Figs)

Honey

French Press Coffee

Sparkling Water

Using a sharp knife, slice the fresh salmon fillet into thin, even pieces. Arrange the slices on a serving plate.

Prepare the Salmon

Drizzle the lemon juice and extra virgin olive oil over the salmon slices. Sprinkle with sea salt and black pepper to taste.

Season the Salmon

Top the salmon with microgreens or fresh herbs for added flavor and presentation.

Baguette With Beurre De Baratte & Fleur De Sel

Sticky Toffee Pudding

Baba Au Rum With Chantilly & Orange

Chicken Liver Paris-brest With Burnt Honey Glitter Glaze

Beef Wellington

Foie Gras Royale In An Eggshell

Spinach Salad With Hazelnuts, Sunchokes & Warm Brown Butter

Radicchio & Asian Pear Salad

The Grand Cafe Box

Salmon Crudo

Crab Stuffed Omelet With Beurre De Baratte & Shokupan Toast

Langres With Sourdough Crackers

Holiday Maison Fête Box

Ramp Bavarois

Baguette

Frisee Salad

Plum And Thyme Tart Tatin

Cheese And Rosemary Sables

Duck Confit & Peaches

Marinated Gigante White Beans

Chicken And Game Bird Pithivier

Baguette With Butter And Sea Salt

Foie Gras Au Safran

Porcini Marmalade