7 Courses Recipe

Toast baguette and prepare spread

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush both sides lightly with 2 tbs olive oil and toast 6–8 minutes until golden and crisp.

Mix cream cheese with lemon zest, 1 tbsp chives and a pinch of black pepper until smooth. Spread about 1 tbsp of the cream cheese mixture onto each toasted crostini.

Top each crostini with a small piece of smoked salmon and garnish with remaining chives and capers. Drizzle with remaining 1 tbs olive oil and finish with black pepper to taste. Serve immediately.

Arrange sliced heirloom tomatoes on a serving platter. Tear burrata into large pieces and nestle among the tomatoes.

Scatter fresh basil leaves over the tomatoes and burrata. Drizzle with 2 tbs olive oil and 1 tbs balsamic glaze. Season with sea salt flakes and freshly ground black pepper to taste. Serve chilled or room temperature.

Preheat oven to 425°F (220°C). In a skillet over medium heat, melt butter and sauté minced shallot 1–2 minutes until translucent. Add mushrooms and cook until they release liquid and brown, about 6–8 minutes. Stir in thyme and salt; remove from heat and cool slightly.

Place puff pastry squares on a parchment-lined sheet. Score a 1/4-inch border on each square with a knife. Lightly prick center with a fork, brush borders with beaten egg.

Spread about 1/2 tbsp goat cheese in the center of each pastry square, top with 2–3 tbsp of the mushroom mixture. Bake 12–15 minutes until pastry is puffed and golden. Finish with a tiny sprinkle of fresh thyme and serve warm.

Pat sea bass fillets dry and season both sides with kosher salt and black pepper.

Heat a large skillet over medium-high heat and add 2 tbs olive oil. When shimmering, place fillets skin-side down and press gently with a spatula for 20–30 seconds to prevent curling. Sear 3–4 minutes skin-side until crisp, then flip and cook an additional 2–3 minutes until just cooked through. Transfer to a warm plate and keep warm.

Make lemon beurre blanc

In the same skillet over medium heat, add minced shallot and cook 1 minute. Pour in white wine and white wine vinegar and reduce until about 2–3 tbsp remain. Lower heat to low and whisk in cold butter a few cubes at a time until sauce is emulsified and glossy. Stir in lemon juice and chopped parsley; season with salt and pepper to taste.

Spoon beurre blanc over each fillet and serve immediately.

Remove lamb from refrigerator 30 minutes before cooking to come to room temperature. Pat dry and season with salt and pepper.

Mix chopped rosemary, thyme, minced garlic and Dijon mustard. Brush each chop lightly with a thin layer of Dijon, then press the herb mixture onto both sides to form a crust.

Heat 1–2 tbs olive oil in a heavy skillet over medium-high heat. Sear lamb chops 3–4 minutes per side for medium-rare (adjust time for desired doneness). Transfer to a cutting board and tent with foil to rest 5 minutes.

Prepare red wine reduction

In the same skillet, pour in red wine and scrape up any browned bits. Add beef or veal stock and simmer until reduced by half and slightly syrupy, about 8–10 minutes. Remove from heat and swirl in 2 tbs cold butter to finish the sauce, then season with salt and pepper to taste.

Plate lamb chops and spoon the red wine reduction over or beside them. Garnish with a sprig of rosemary if desired and serve immediately.

Arrange the soft cheese, aged hard cheese and blue cheese on a wooden board or plate, leaving space between them. Allow cheeses to sit at room temperature 20–30 minutes before serving to develop flavor.

Add grapes, toasted nuts and a small bowl of honey alongside cheeses. Provide assorted crackers. Serve with small cheese knives and individual tasting portions.

Make raspberry coulis

Place fresh raspberries, powdered sugar and lemon juice into a blender or food processor and purée until smooth. Strain through a fine mesh sieve into a bowl to remove seeds. Chill until ready to serve.

Prepare chocolate mousse

Melt chopped chocolate and 2 tbs butter together in a heatproof bowl over a simmering pot of water (double boiler) or in short bursts in the microwave, stirring until smooth. Let cool slightly.

Whisk egg yolks with 1 tbs granulated sugar and vanilla until pale and slightly thickened. Stir yolk mixture into the cooled chocolate until combined.

Whip heavy cream to soft peaks and fold one-third into the chocolate mixture to loosen. Beat egg whites with remaining 2 tbs sugar to glossy stiff peaks, then gently fold into chocolate mixture in two additions, keeping as much air as possible. Fold in remaining whipped cream if any. Portion into serving glasses and chill at least 2 hours.

To serve, spoon or pipe chilled mousse into dishes, drizzle with raspberry coulis and garnish with a few fresh raspberries if desired.