Blackcurrant liqueur topped with champagne.

Kir Royale

Ratatouille

Mixed greens with cherry tomatoes, cucumbers, and a house vinaigrette.

French Hen Salad

Escargot

French 75

Tarte Tatin

Mojito

Bouillabaisse

Crème Brûlée

Escargots

Chicken braised with wine, mushrooms, and onions

Coq au Vin

French Onion Soup

If desired, chill a champagne flute in the refrigerator for about 15 minutes before preparing the drink.

Chill the Glass

Pour 30 ml of blackcurrant liqueur (Creme de Cassis) into the bottom of the chilled champagne flute.

Add Blackcurrant Liqueur

Slowly top the glass with 120 ml of champagne, pouring it gently over the back of a spoon to preserve the bubbles.

Add Champagne

Add 5 fresh blackcurrants on top of the drink for garnish.

Garnish

Serve immediately while the drink is cold and bubbly.

Serve

Blackcurrant liqueur (Creme de Cassis)

Champagne

Fresh blackcurrants (for garnish)

Ice (optional)

Dice the eggplant, zucchini, bell pepper, and onion. Mince the garlic and chop the tomatoes.

Chop the Vegetables

Prepare the rice according to package instructions. Typically, this involves rinsing the rice, adding it to boiling water, and simmering until cooked.

Cook the Rice

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then add the minced garlic and sauté for an additional minute.

Sauté the Aromatics

Stir in the diced eggplant, zucchini, and bell pepper. Cook for about 5-7 minutes until they begin to soften.

Add the Vegetables

Add the chopped tomatoes, dried thyme, dried basil, salt, and black pepper. Pour in the vegetable broth and stir to combine.

Incorporate Tomatoes and Spices

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, stirring occasionally, until all the vegetables are tender and the flavors meld.

Simmer the Ratatouille

Once the ratatouille is ready, serve it warm over a bed of cooked rice. Enjoy your delicious stewed vegetables!

Serve the Dish

Eggplant

Zucchini

Bell pepper

Tomato

Onion

Garlic

Dried thyme

Dried basil

Salt

Black pepper

Olive oil

Vegetable broth

Rice

In a large bowl, add the mixed greens. Make sure to wash and dry the greens thoroughly before using.

Prepare the mixed greens

Rinse the cherry tomatoes under cold water and cut them in half. Add them to the bowl with the mixed greens.

Prepare the cherry tomatoes

Peel the cucumber and cut it into thin slices. Add the cucumber slices to the salad bowl with the mixed greens and tomatoes.

Prepare the cucumber

In a separate bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper. Whisk them together until fully emulsified.

Mix the vinaigrette ingredients

Drizzle the vinaigrette over the salad. Toss gently to combine all ingredients and ensure they are evenly coated with the dressing.

Dress the salad

Divide the salad into individual serving bowls or plates and serve immediately as a refreshing appetizer or side dish.

Serve the salad

Mixed greens

Cherry tomatoes

Cucumber

Balsamic vinegar

Dijon mustard

Honey

If using live snails, soak them in salted water for about 1 hour to clean. This helps to remove any impurities. Rinse thoroughly and set aside.

Cleaning the Snails

In a pot of boiling salted water, cook the snails for about 5 minutes. Drain and let cool before removing them from their shells. Ensure to keep the shells for baking.

Pre-cook the Snails

In a bowl, mix the softened unsalted butter, minced garlic, chopped parsley, lemon juice, and black pepper until well combined.

Making Garlic Butter

Take each snail shell and fill it with a generous amount of garlic butter. Place the cooked snail inside each shell and top with more garlic butter.

Filling Snails

Preheat Oven

Place the filled snail shells on a baking dish. Bake in the preheated oven for about 15-20 minutes, or until the butter is bubbling and the tops are slightly browned.

Bake Snails

Remove from the oven and garnish with chopped parsley and serve with lemon wedges on the side.

Garnishing

Serve hot as an appetizer, ideally with crusty bread for dipping into the garlic butter.

Serving Suggestion

escargot (snails)

salt

unsalted butter

garlic cloves, minced

fresh parsley, chopped

lemon juice

black pepper

lemon wedges

Start by chilling a champagne flute or coupe glass by filling it with ice water and setting it aside while you prepare the cocktail.

In a cocktail shaker, combine 1 oz of gin, 0.5 oz of fresh lemon juice, and 0.5 oz of simple syrup. Fill the shaker with ice (about 1 cup) and shake vigorously for about 15 seconds until well chilled.

Mix the Ingredients

Empty the ice water from the chilled glass and strain the mixture from the shaker into the glass, filling it about halfway.

Strain the Mixture

Gently top off the strained mixture with 3 oz of champagne, pouring slowly to preserve the bubbles.

Top with Champagne

Finally, garnish your French 75 with a twist of lemon peel. Simply twist the peel over the drink to release the oils, then drop it in.

Fresh Lemon Juice

Simple Syrup

Lemon Twist (for garnish)

In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.

Make the Dough

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes before using.

Chill the Dough

Peel, core, and quarter the apples. Toss them with lemon juice to prevent browning.

Prepare the Apples

In a large oven-safe skillet, melt the unsalted butter over medium heat. Add the granulated sugar, stirring until dissolved. Place the apple quarters in the skillet, packing them tightly. Cook for about 15-20 minutes, turning occasionally, until the apples are tender and caramelized.

Caramelize the Apples

Sprinkle cinnamon and vanilla extract over the caramelized apples, stirring gently to combine.

Add Flavor

Preheat the Oven

On a floured surface, roll out the chilled dough into a circle that is slightly larger than the skillet.

Roll Out the Dough

Place the rolled-out dough over the caramelized apples in the skillet, tucking the edges down around the apples.

Assemble the Tarte Tatin

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown.

Bake

Remove the skillet from the oven and let it cool for a few minutes. Carefully invert the tart onto a serving plate. Serve warm, optionally with whipped cream or vanilla ice cream.

Invert and Serve

All-purpose flour

Unsalted butter

Granulated sugar

Ice water

Apples (such as Granny Smith or Honeycrisp)

Vanilla extract

Cinnamon

Lemon juice

In a sturdy glass or cocktail shaker, add the fresh mint leaves. Use a muddler or the back of a spoon to gently press down on the mint leaves to release their essential oils. Be careful not to tear them into small pieces.

Prepare the Mint

Cut the lime in half and squeeze the juice from half of the lime into the glass, being careful to catch any seeds. Cut the other half into wedges and add them to the glass. Sprinkle the granulated sugar over the mint and lime.

Add Lime and Sugar

Gently muddle the mint, lime juice, lime wedges, and sugar together until the mixture is well combined and the sugar begins to dissolve.

Muddle the Ingredients

Pour the white rum into the glass and stir gently to combine all the ingredients.

Add Rum

Fill the glass with ice cubes, packing them in as needed.

Add Ice

Pour club soda over the ice-filled glass until it reaches the rim. Stir gently to mix.

Top with Club Soda

Garnish your mojito with a sprig of fresh mint and a lime wedge on the rim of the glass. Serve immediately with a straw.

Garnish and Serve

Fresh mint leaves

Lime

White rum

Club soda

Ice cubes

In a large pot, heat the olive oil over medium heat. Add the sliced leeks and chopped onion. Sauté until they are soft and translucent, about 5-7 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant. Add the chopped tomatoes and cook for another 5 minutes, allowing them to break down.

Add Garlic and Tomatoes

Pour in the fish stock and white wine. Bring to a simmer.

Combine Liquids

Add the saffron threads, bay leaf, fresh thyme, salt, and black pepper to the pot. Let the mixture simmer for about 15 minutes.

Infuse with Spices

After the broth has simmered, add the white fish, mussels, shrimp, and squid. Stir gently to combine.

Add Seafood

Cover the pot and simmer for about 10 minutes, or until the seafood is cooked through and the mussels have opened.

Simmer and Cook

Ladle the bouillabaisse into bowls, garnish with chopped parsley, and serve with rouille on the side if desired.

white fish (like cod or haddock)

mussels

shrimp (peeled and deveined)

squid (cleaned and cut into rings)

olive oil

leeks (white part only, sliced)

onion (chopped)

garlic (minced)

tomatoes (chopped)

fish stock

white wine

saffron threads

bay leaf

fresh thyme

fresh parsley (chopped)

rouille (optional)

Step 1: Preheat the Oven

In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.

Step 2: Heat the Cream

In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

Step 3: Whisk the Egg Yolks and Sugar

Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Stir in the vanilla extract.

Step 4: Combine Cream and Egg Mixture

Strain the custard mixture through a fine-mesh sieve into another bowl to remove any curdled bits.

Step 5: Strain the Mixture

Place six ramekins in a baking dish. Pour the custard mixture evenly into the ramekins.

Step 6: Prepare the Ramekins

Carefully pour hot water into the baking dish around the ramekins, ensuring the water reaches halfway up the sides of the ramekins.

Step 7: Water Bath

Bake in the preheated oven for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

Step 8: Bake

Remove the ramekins from the water bath and let them cool at room temperature. Once cool, refrigerate for at least 2 hours or overnight.

Step 9: Cool and Chill

Once the custards are chilled, sprinkle about 2 teaspoons of granulated sugar evenly over the top of each custard.