A classic dessert with a rich custard base and a caramelized sugar top.

Creme Brulee

A classic French ham and cheese sandwich, elevated to perfection.

Croque Monsieur

A delicious twist on traditional French toast, served as a pudding.

French Toast Pudding

Out-of-this-world biscuits, a must-try for breakfast.

Biscuits

A decadent mousse made with rich hazelnut and milk chocolate.

Hazelnut Milk Chocolate Mousse

Super fresh octopus served with a delightful preparation.

Octopus

Tuna Tartare

Fresh kale salad with a variety of toppings, known for its remarkable flavor.

Kale Salad

Preheat your oven to 325°F (160°C). In a saucepan, heat the heavy cream and 1 cup of granulated sugar over medium heat. Split the vanilla bean lengthwise, scrape the seeds into the cream mixture, and add the bean pod as well. Stir until the sugar dissolves and the mixture is hot but not boiling.

Make the Custard

In a mixing bowl, whisk the egg yolks with a pinch of salt until blended. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.

Combine Egg Yolks

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove the vanilla pod and any coagulated bits. Pour the custard into ramekins. Place the ramekins in a baking dish and fill the dish with hot water to come halfway up the sides of the ramekins. Bake for 30-35 minutes, until set but slightly jiggly in the center.

Strain and Bake

Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours, or until chilled.

Cool

Sprinkle a thin, even layer of granulated sugar (about 1 tablespoon per ramekin) over the chilled custards. Using a kitchen torch, carefully melt the sugar until it turns golden brown and caramelized. Alternatively, place the ramekins under a broiler for a few minutes, watching closely to avoid burning.

Caramelize

Allow the caramelized sugar to cool and harden for a minute before serving. Enjoy your homemade crème brûlée!

Serve

heavy cream

granulated sugar

vanilla bean

large egg yolks

salt

In a saucepan over medium heat, melt 2 tablespoons of butter. Add the flour and whisk continuously for about 1 minute until it forms a paste (roux).

Make the Roux

Gradually add the milk while whisking to prevent lumps. Continue to cook, whisking constantly, until the sauce thickens (about 5 minutes).

Add Milk

Stir in nutmeg, salt, and black pepper. Remove from heat and set aside.

Season the Sauce

On 4 slices of sourdough, layer ham, Gruyère, and Emmental cheese. Top with another slice of bread.

Layer Ingredients

Spread a generous amount of béchamel sauce on top of each sandwich and sprinkle with shredded Gruyère cheese.

Add Béchamel

In a skillet, melt 4 tablespoons of butter over medium heat.

Melt Butter

Place the sandwiches in the skillet and grill for about 3-4 minutes on each side, until golden brown and the cheese is melted.

Cook Sandwich

Remove from heat, let cool for a minute, then slice and serve hot.

Sourdough bread

Gruyère cheese

Emmental cheese

Thinly sliced ham

Butter

All-purpose flour

Milk

Nutmeg

Salt

Black pepper

Butter (for grilling)

Gruyère cheese (shredded)

Preheat your oven to 350°F (175°C). Cut the French bread into 1-inch cubes and place them in a large mixing bowl.

Prepare the Bread

In a separate bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.

Mix the Custard

Pour the custard mixture over the bread cubes, gently folding to make sure all pieces are soaked. Let it sit for about 15 minutes to absorb the liquid.

Combine Bread and Custard

Grease a 9x13 inch baking dish with butter. Transfer the soaked bread mixture into the baking dish, spreading it out evenly.

Prepare the Baking Dish

Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and the pudding is set.

Bake the Pudding

Allow to cool slightly before serving. Drizzle with maple syrup if desired.

French bread

Eggs

Heavy cream

Granulated sugar

Vanilla extract

Ground cinnamon

Maple syrup

Preheat the Oven

In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

Mix Dry Ingredients

Add the cold unsalted butter to the dry mixture and use a pastry cutter or your fingers to mix until it resembles coarse crumbs.

Cut in Butter

Pour in the milk and stir until just combined. Do not overmix.

Turn the dough onto a lightly floured surface and knead gently 2-3 times. Pat or roll the dough to about 1-inch thickness. Use a biscuit cutter to cut out biscuits.

Shape the Biscuits

Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.

Bake

Baking powder

Sugar

Unsalted butter

Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for about 10 minutes, or until golden and fragrant. Let cool, then chop finely.

Prepare the Hazelnuts

In a heatproof bowl, melt the milk chocolate over a pot of simmering water (double boiler method) until smooth. Remove from heat and let cool slightly.

Melt the Chocolate

In a large bowl, whip the heavy cream until soft peaks form. Gently fold in the vanilla extract and chopped hazelnuts.

Whip the Cream

In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.

Prepare the Egg Whites

Gently fold the melted chocolate into the whipped cream mixture. Then, fold in the beaten egg whites in three additions, being careful not to deflate the mixture.

Combine Ingredients

Spoon the mousse into individual serving dishes or a large bowl. Cover and refrigerate for at least 2 hours or until set.

Chill the Mousse

Serve chilled, optionally garnished with whipped cream or additional chopped hazelnuts.

hazelnuts

milk chocolate

egg whites

vanilla extract

If the octopus is not already cleaned, remove the beak and innards, then rinse thoroughly under cold water.

Cleaning the Octopus

Bring a large pot of salted water to a boil. Add the whole octopus and reduce to a simmer. Cook for 45 minutes or until tender. Remove from the water and let cool.

Cooking the Octopus

Once the octopus is cool enough to handle, cut it into tentacles. Preheat a grill to medium-high heat. Brush the octopus with olive oil, minced garlic, salt, and pepper. Grill for about 3-4 minutes on each side until charred.

Grilling

Remove from the grill, drizzle with lemon juice, and sprinkle with chopped parsley before serving.

Serving

Fresh Octopus

Olive Oil

Garlic

Lemon Juice

Fresh Parsley

Black Pepper

Finely dice the fresh tuna into small cubes and place in a mixing bowl.

Prepare the Tuna

Add the soy sauce, sesame oil, lime juice, diced green onions, chopped cilantro, salt, and black pepper to the bowl with the tuna. Gently mix to combine.

Mix Ingredients

Slice the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado into small cubes.

Prepare the Avocado

On a plate, create a layer of diced avocado. Spoon the tuna mixture on top of the avocado.

Assemble the Tartare

Sprinkle sesame seeds on top of the tartare for garnish.

Garnish

Serve immediately with tortilla chips or on cucumber slices as a refreshing appetizer.

Fresh sushi-grade tuna

Avocado

Soy sauce

Sesame oil

Lime juice

Green onions

Cilantro

Sesame seeds

In a large bowl, add the chopped kale. Massage it with a pinch of salt for about 2-3 minutes until it reduces in volume and becomes tender.

Prepare the Kale

To the bowl of kale, add the cherry tomatoes, cucumber, red onion, shredded carrots, avocado, and feta cheese.

Add the Toppings

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

Make the Dressing

Pour the dressing over the salad and toss gently to combine all ingredients. Serve immediately.