Featured Recipes

Vegetable Ragout Cassolette

Potato Pie

Grilled Vegetable Sandwich with Prosciutto

   Ingredients (Serves: 8)

   Method

• 1. Combine 1/2 of the olive oil, garlic, basil pesto, vinegar, mustard, salt, pepper and marinate chicken breast over night. Remove from marinade and grill. Chill, slice and reserve.
• 2. Cook and chill mosticolli leaving the pasta al dente.
• 3. Combine pasta and artichoke, tomatoes, aspargus, chicken, french peas, fava beans, mozzarella and toss together.
• 4. Combine olive oil, garlic, basil pesto, vinegar, mustard, salt, pepper and use as the dressing for the salad.
• 5. Chill and let set for 30 minutes before serving.

   Ingredients (Serves: 72 pieces)

   Method

• 1. Thaw the foie gras and cut each slice in 4 cubes. Season with 5 spices, salt and pepper.
• 2. Cut each brick dough in 4 rectangles.
• 3. Peal and dice the rhubarb and sauté with butter and honey. Reserve in the fridge.
• 4. Peel and dice the pears, and sauté with butter. Reserve in the fridge.
• 5. Brush the brick dough rectangles with butter and place in the center 1 foie gras cube top with pear and rhubarb.
• 6. Roll and fold the brick with holding each side with toothpicks.
• 7. Bake few minutes until golden brown.
• 8. Serve with balsamic reduced to glaze consistency.

   Ingredients

   Method

• 1. Cut the brick dough sheet in 4 rectangles.
• 2. Roll the asparagus in the brick dough, and hold it together with a toothpick.
• 3. Brush each roll with butter and sprinkle with sesame seeds.
• 4. Bake in the oven until golden brown.
• 5. Mix the heavy cream with the wasabi powder.
• 6. Serve warm with the wasabi cream.

   Ingredients

   Method

• 1. Mince the onions and sauté them with olive oil. Let Cool.
• 2. Sauté the bacon until the fat has rendered; drain and cool.
• 3. Spread 2 tablespoons of crème fraiche per dough and add onions and bacon.
• 4. Top with 3 slices of brie and bake at 450° F until the dough is crispy.
• 5. Decorate with minced scallions. Slice and serve.

   Ingredients (Serves: 100 pieces)

   Method

• 1. Sauté the ratatouille and reserve.
• 2. Slice the baguette and lay the slices on a sheet pan.
• 3. Top each bread slice with the ratatouille.
• 4. On top of the ratatouille add 2 slices of goat cheese.
• 5. Bake for few minutes until the goat cheese soften.
• 6. Decorate with a slice of roasted tomatoes and thyme flower.
• 7. Finish with few drops of olive oil.

   Ingredients (Serves: 36 pieces)

   Method

• 1. Sauté the porcini with shallots in olive oil.
• 2. Cut the brioche in triangles and toast them.
• 3. Season the foie gras with salt and pepper, and cook the slices in a hot saute pan.
• 4. Place the brioche on a plate. Add the porcini and top with a slice of foie gras cut in half.
• 5. Add Sel de Guerande on top. Serve at once.

   Ingredients (Serves: 160 pieces)

   Method

• 1. Thaw the Mozzarella overnight in the refrigerator.
• 2. Cut the cherry tomatoes in half.
• 3. Stick the mozzarella and tomatoes on the skewer, and marinate them with olive oil chopped basil, salt and pepper.
• 4. Display on a plate and decorate with basil leave.

   Ingredients (Serves: 6)

   Method

• 1. Deep fry the potato croquettes until lightly browned. Let them cool.
• 2. Cut both ends of each croquette and then cut them in half.
• 3. Put the potatoes on a sheet pan with baking paper and top half of them with tomato pesto and the other half with basil pesto.
• 4. Add the little disc of goat cheese on top of the pesto then a small amount of basil pesto on top of the goat cheese, and then tomato pesto on top of the goat cheese with basil.
• 5. Bake in the oven for 3 to 5 minutes and serve as an hors d'oeuvres.

   Ingredients (Serves: 3)

   Method

• 1. Cut each feuille de brick dough in five portions.
• 2. On each shrimp, put a leaf of basil and wrap it in a piece of brick. Use a tooth pick to hold it together.
• 3. Dice the tomato, add the minced scallions and peeled fava beans previously hand blanched. Season with olive oil, salt and pepper.
• 4. Reduce the balsamic vinegar down to a syrup consistency.
• 5. In a fryer at 350°F, plunge 15 basil leaves for a few seconds, and put them on a paper towel. Deep fry the shrimp for 1 minute and put them on a paper towel as well.
• 6. On the plate, arrange the shrimp in the middle, then place the fava beans salad and the fried basil leaves around.
• 7. Finish by garnishing the plate with the balsamic reduction. Serve at once.

   Ingredients (Serves: 10)

   Method

• 1. Sauté the spinach and chopped garlic in butter.
• 2. Brush one side of each feuille de brick with clarified butter. In the center, put the spinach and goat cheese, then top it with diced pears.
• 3. Give the brick dough a bundle shape and attach it with a tooth pick.
• 4. Put the bundles on a sheet pan with baking paper and bake them for 10 to 15 minutes at 350°F.
• 5. When baked, remove the tooth pick, and serve on a bed of salad, seasoned with olive oil and Maille apple cider vinegar.
• 6. Sauce: Lamb juice with fresh rosemary and butter that is browned in a saucepan.

   Ingredients (Serves: 6)

   Method

• 1. Sauté the mushrooms for 5 minutes in a frying pan with a spoon of olive oil and shallots. Drain them but keep the juice for the sauce.
• 2. Sauté the scallops with 2 spoons of olive oil until they turn slightly brown.
• 3. In a saucepan, melt the butter and add the flour. Stir with a whisk and add milk, chicken stock and mushroom juice. Stir and cook for 10 minutes. Season with salt and pepper.
• 4. When the sauce is ready, add the mushrooms, scallops, diced tomatoes, chopped parsley and cilantro.
• 5. Fill the warm bouchées with the preparation.
• 6. Top with chopped parsley for decoration.
• 7. Tip: You can replace the bay scallops with diced chicken or turkey.

   Ingredients (Serves: 4)

   Method

• 1. Thaw and pat dry all grilled and roasted vegetables except the tomatoes. Cut them into bite size pieces.
• 2. Saute the artichoke quarters, chill, reserve.
• 3. Combine eggplant, red pepper, yellow pepper, zucchini, roasted tomatoes, asparagus, artichoke and olives and keep chilled.
• 4. To make the dressing combine olive oil, garlic, basil pesto, vinegar, salt and pepper, adjust seasoning to taste.
• 5. To serve add dressing to the grilled vegetables and add the Bufala mozzarella pearls.
• 6. Tip: Dress only what you are serving and serve at once as the Mozzarella will discolor from the balsamic vinegar.

   Ingredients (Serves: 4)

   Method

• 1. Thaw the tomatoes and the Bufala Mozzarella Pearls.
• 2. To make the dressing combine half of the fresh basil chiffonade, olive oil, the basil pesto, salt and pepper, adjust seasoning to taste.
• 3. To serve add dressing to the toamtoes and Bufala mozzarella pearls garnish with whole basil leaves and serve atop a fan of asparagus spears.
• 4. Tip: the oil and garlic dressing will help to preserve the mozzarella in the cooler and may now be treated as a fresh Bufala mozzarella product with a 5 to 7 day shelf life.

   Ingredients (Serves: 4)

   Method

• 1. Thaw and pat dry all vegetables except the roasted tomatoes. Cut asparagus into bite size pieces.
• 2. Cook diced artichoke bottoms to remove citrus flavors if present, chill, reserve.
• 3. Cook both rice packets according to directions without seasoning to make a 3 to 1 ratio of white to wild rice and a total of 12 cups.
• 4. Combine peas, baby carrots, roasted tomatoes, aspargus, artichoke, cornichons, rice, olives, shrimps, salmon, scallions, herbs and keep chilled.
• 5. To make the dressing, combine mustard, light mayonnaise, vinegar, salt and pepper, adjust seasonings to taste.
• 6. To serve add dressing to the salad and let sit for 15 minutes in cooler.
• 7. Tip: Dress only what you are serving and serve at once as the vinegar will wilt and discolor the veg as well as continue to cook your seafood.

   Ingredients (Serves: 16)

   Method

• 1. Slice the artichoke bottom and saute with olive oil. Cool down.
• 2. Cook the fava beans, peas and asparagus two minutes and cool down.
• 3. Cook the pasta and rinse in cool water.
• 4. Cut in julienne the tomatoes and fenel.
• 5. Dice the mango and morello cherries.
• 6. Blend all vegetables preparation above add the mozzarella pearls, the fresh cilantro chopped, spring onion chopped and some orange zest.
• 7. Make the vinaigrette by mixing the passion fruit coulis, olive oil and vinegar and lime juice.
• 8. Season the vegetable with the vinaigrette, add salt and pepper if necessary.
• 9. Place the salad 30 mn in the refrigerator before serving.

   Ingredients (Serves: 11)

   Method

• 1. Cook the green beans 2 minutes in boiling water and cool them right away in chilled water to keep their color.
• 2. Cook the parisian potatoes in boiling water for 5 minutes or in a steamer for 3 minutes and cool them right away.
• 3. Once they are cold, do not leave the vegetables in the water, drain them and put them on a paper towel.
• 4. Drain the tuna and the anchovies.
• 5. Mix the olive oil, the vinegar, the salt and pepper for the vinaigrette.
• 6. Combine all the ingredients together, add the vinaigrette and stir gently.
• 7. Tips: You can also add some Maille Dijon mustard to your vinaigrette to enhance the taste.

   Ingredients (Serves: 14)

   Method

• 1. Thaw and mince the artichoke bottoms. Sauté them with olive oil until cooked.
• 2. Cut the asparagus into 2.5” lengths, and sauté them with olive oil for about 1 minute.
• 3. Cook the green beans for 2 minutes in boiling water and cool them right away in chilled water to keep their color.
• 4. Cook the green peas in boiling water for 1 minute and chill them.
• 5. Cook the parisian carrots for about 3 minutes and chill them.
• 6. Drain all vegetables and combine them with the sauce and serve.
• 7. Sauce: In a bowl, mix the whole grain mustard with cream, lemon juice, fresh tarragon, salt and pepper.

   Ingredients (Serves: 4)

   Method

• 1. Put asparagus and potatoes in a pot.
• 2. Cover with water, and add salt, pepper and a pinch of crushed red pepper.
• 3. Cook for 10-15 minutes at medium heat.
• 4. Put everything from the pot in a blender and add the heavy cream.
• 5. Blend until the soup has a smooth, creamy texture.
• 6. Adjust seasonings to your taste.
• 7. Serve hot with croutons.

   Ingredients (Serves: 1)

   Method

• 1. Marinade the red and yellow peppers with olive oil and garlic.
• 2. Bake the ciabatta for 15 min from frozen.
• 3. When the bread is cold, cut it by the middle, and spread the tomato pesto in one side and the basil pesto on the other side.
• 4. Fill the sandwich with eggplant, red and yellow peppers and finish it with sliced goat cheese.
• 5. Tips: You can also serve this sandwich hot. Prepare the sandwich as above without cooking the bread. Once you are done preparing the sandwich, bake it or grill it in a panini oven.

   Ingredients (Serves: 6)

   Method

• 1. Sauté the frozen mushrooms until the water reduces and chop them finely.
• 2. Sauté the shallots and ham thinly diced then add the mushrooms. Flambé with cognac and add the cream, salt and pepper. Cook slowly for few minutes.
• 3. Boned the quail from each side so you do not cut the skin to open them. Stuff them with the preparation above. Put a small knob of butter on each quail and a branch of thyme.
• 4. Roll the bird in an aluminum foil.
• 5. Preheat a sauté pan in a very hot oven (475°F) and put the quails inside. After 5 minutes, turn over the quails and finish cooking them for about 10 minutes.
• 6. During that time sauté the artichokes bottoms with olive oil and finish cooking them in the quail juice.
• 7. Cook the carrots in boiling water. Cool down in cold water.
• 8. Put 2 quails on a potato rosette in the middle of the plate and 3 artichokes bottoms around topped with carrots.
• 9. Sauce: Quail juice.

   Ingredients (Serves: 4)

   Method

• 1. Bake a disk of puff pastry.
• 2. Sauté the ratatouille with olive oil and the spinach with butter and garlic.
• 3. Bake the salmon previously seasoned with olive oil, salt & pepper.
• 4. On the plate, put the warm puff pastry in the center, then the spinash and ratatouille.
• 5. Top the garnish with the roasted salmon.
• 6. Finish the plate with a row of each sauce.
• 7. Sauce: Beurre Blanc, Red Pepper

   Ingredients (Serves: 4)

   Method

• 1. Sauté the fish on the potato side in a frying pan until they turn a nice golden brown.
• 2. Add salt and pepper to the fish, flip them over and cook in the oven for approximately 10 minutes.
• 3. During this time, cook all the vegetables in a different sauté pan until tender. Mix them together and add the melted garlic and parsley butter.
• 4. Place the fish in the center of the hot plate. Dispose the vegetable garnish around it.
• 5. Sauce: Veal Demi Glaze

   Ingredients (Serves: 3)

   Method

• 1. Brush each feuille de brick dough with clarified butter and mold them into a tulip shape in aluminum foil.
• 2. Bake in oven until you get a nice gold color.
• 3. Season and grill the tuna.
• 4. Sauté the haricots verts and the yellow wax beans in the butter with shallots and green scallion minced.
• 5. Fill up the tulip with the beans garnish and top it with grilled tuna.
• 6. Decorate with tomatoes julienne and a bouquet of white scallion.
• 7. Tip: You can also serve the vegetables cold like a Niçoise salad with black olives.

   Ingredients (Serves: 4)

   Method

• 1. Sauté the lamb on each side and display it on a plate.
• 2. Marinade the grilled vegetables with olive oil and garlic. Chop thinly the black olive and add some oil from the grilled vegetables. Cut 12 4” disk of feuille de brick and cook them few seconds in the oven.
• 3. Mix together the mustards, bread crumb, rosemary, thyme and 1 oz of olive oil.
• 4. Coat the lamb with the mustard mix and finish to cook the meat in the oven. At the same time, warm the grilled vegetables.
• 5. Prepare the mille feuille with 1 disk of feuille de brick dough, 1 disk of eggplant, the black olive tapenade and the peppers. Do that three times.
• 6. On the plate, put one mille-feuille, some confit garlic cloves and the lamb with 3 or four chop.
• 7. Sauce: Lamb juice with fresh rosemary and brown butter.

   Ingredients (Serves: 3)

   Method

• 1. Sauté the mushrooms directly from frozen stage until the water reduces. Chop them finely.
• 2. Sauté 1 shallot and the ham thinly diced, add the mushrooms. Flambé with cognac and add cream, salt and pepper. Cook slowly for few minutes.
• 3. Boned the lamb saddle. Sauté the filet in a frying pan on each side.
• 4. Cut 8 noisettes on each filet and put them on a frying pan.
• 5. Top them with the mushroom stuffing and sprinkle with parmesan cheese.
• 6. Cook the vegetables in boiling water.
• 7. In a frying pan, sauté the remaining shallots with butter and add the drained vegetables.
• 8. Just before serving, put the lamb under a salamander until brown.
• 9. Display the noisettes around the plate and the vegetables in the middle.
• 10. Sauce: Lime juice and fresh thyme.

   Ingredients (Serves: 6)

   Method

• 1. Bonned the lamb saddle.
• 2. Sauté the filet in a frying pan on each side.
• 3. Sauté the thinly diced shallots and add the forest mix mushrooms. Cook until the water reduces then chop them thinly.
• 4. Spread the mushrooms on 2 brick dough. Put one filet on each and roll the feuille de brick around. Brush with clarified butter.
• 5. Put the lamb on a sheet pan and bake in the preheated oven at 350°F for 15 minutes.
• 6. Meanwhile, put the almonds and the icing sugar in a saucepan and cook until caramelized. Add the raisins, couscous and olive oil. Toss all ingredients together and add to boiling water. Cover.
• 7. Sauté direct from frozen stage the Brittany blend with the butter.
• 8. When the couscous is soaked, arrange a circle in the middle of the plate. Place 5 slices of lamb on top, and the Brittany blend around.
• 9. Sauce: Lamb demi glace with beurre noisette.

   Ingredients (Serves: 3)

   Method

• 1. Brush the feuille de brick dough with butter and roll the whole plantains in it.
• 2. Place the plantains on a sheet pan and bake until golden brown and crispy.
• 3. Mix the almonds with powdered sugar and bake until caramelized.
• 4. Slice each banana in half and display on the plate. Add next to it three spoons of vanilla ice cream. Top the dessert with crème anglaise and chocolate sauce.
• 5. Decorate with almond and mint.

   Ingredients (Serves: 3)

   Method

• 1. Cut six 3" disks in each feuille de brick dough.
• 2. Spread the honey on 3 of them and add the second disk on top of it.
• 3. Sprinkle over the chopped almonds and pistachios, then half of the icing sugar.
• 4. Bake in the oven at 350°F until the sugar caramelize.
• 5. Whip the cream with the rest of the sugar and add the lime juice at the end.
• 6. Put the first disk on the plate with a spoon of cream in the middle and arrange the raspberries around. Add the second disk and repeat the same operation.
• 7. On top of the third disk, put a small ball of cream and decorate with candied lime zest.
• 8. Sauce: Raspberry Puree.

   Ingredients (Serves: 4)

   Method

• 1. Cut the vanilla beans in half length wise. Remove the vanilla seeds that you set aside for the sauce. Dry the vanilla beans in the oven at 150°F for one hour.
• 2. Cut the plantains in 6 to 8 pieces and put them on the vanilla stick alternatively with the mango chunks.
• 3. Bring the milk to boil with some of the vanilla seeds. Mix the egg yolk and sugar with a wisk, and poor over the milk. Cook on the stove until creamy texture but do not boil. Infuse few saffron pistil and cool down.
• 4. In a fry pan, sauté the fruit brochette on each side with some butter.
• 5. Place two brochettes on a plate and the saffron sauce around.

   Ingredients (Serves: 6)

   Method

• 1. Cook the flageolets according to package directions.
• 2. Toss all ingredients together and marinate for 1 hour.
• 3. Taste with Salt and Pepper.
• 4. Serving immediatly.

   Ingredients (Serves: 6)

   Method

• 1. Preheat oven to 350°F.
• 2. Cook frozen parisian bread for about 15 minutes or until golden brown.
• 3. Cook artichokes and spinach according to package directions.
• 4. Squeeze dry and chop roughly.
• 5. Place artichokes, parmesan cheese and a generous drizzle of olive oil oil in a food processor and pulse to a chunky puree.
• 6. In a bowl, mix artichoke mixture and spinach.
• 7. Add salt and pepper to taste.
• 8. Serve with slices of parisian bread.

   Ingredients (Serves: 4)

   Method

• 1. Cook the brussels sprouts and the chestnuts according to package directions.
• 2. Sauté shallots in butter until translucent.
• 3. Add brussels sprouts, chestnuts, maple syrup and salt and pepper to taste.
• 4. Place in serving dish and garnish with chopped walnuts.

   Ingredients (Serves: 6)

   Method

• 1. In large saucepan, cook green beans according to package directions and drain.
• 2. In a large fry pan over medium heat, warm the olive oil.
• 3. When it begins to sizzle, add the shallots and sauté about 5 minutes, stirring, until glazed and golden brown.
• 4. Add the beans and cook for 2 minutes until the beans begin to brown.
• 5. Add the beans and cook for 2 minutes until the beans begin to brown.

   Ingredients (Serves: 8)

   Method

• 1. Frangipane:
• 2. Using the whisk attachment in a mixer, cream the sugar and butter together.
• 3. Add almond meal and continue whisking at medium speed.
• 4. Add eggs one at a time.
• 5. Gradually incorporate flour. Add rum and vanilla to finished batter.
• 6. Fill pastry bag with finished frangipane.
• 7. Cut a 14" round into each puff sheet.
• 8. Pipe frangipane evenly on one round, leaving a 1" border
• 9. Place the ceramic figuring on the frangipane.
• 10. Egg wash border. Place other puff pastry round on top of frangipane layer.
• 11. Press egg washed, 1" borders together firmly.
• 12. Flip the galette over and egg wash. Score the top and edges as desired.
• 13. Store frozen until baking.
• 14. Bake from frozen in a convection oven at 350ºF for 45 minutes or until golden brown..

   Ingredients (Serves: 1)

   Method

• 1. Shake with ice.
• 2. Pour over ice into a highball.
• 3. Top off with ginger ale.
• 4. Add a float of rum.

   Ingredients (Serves: 8)

   Method

• 1. Defrost the mangos and foie gras overnight in the refrigerator.
• 2. Cook the mangos in a non-adhesive skillet at medium-high heat. Reserve on side.
• 3. Place foie gras slices onto the same pan and cook at medium high heat, 1 minute per side.
• 4. Using the same pan, pour 1/3 cup of balsamic vinegar and cook at high heat for one minute, stir to deglaze the pan.
• 5. Scoop on top of foie gras with a dash of coulis.
• 6. Add salt and fresh ground pepper and serve with toasts.

   Ingredients (Serves: 4)

   Method

• 1. Preheat your oven at 350ºF.
• 2. Boil a large pot of salted water. Poach the Porcini Ravioles for 2 minutes and cool them in cold water.
• 3. Toast Ciabatta Bread slices.
• 4. Sauté the Mushroom Mix directly in a frying pan (don’t thaw them out). Set aside.
• 5. In the same pan, sweat the Shallots and Garlic without browning them. Add the Mushroom Mix and deglaze with mushroom juice. After a few minutes, add the Ravioles, the chopped Parsley and season with salt and pepper.
• 6. Place the preparation on the Ciabatta Bread and sprinkle with comte cheese.
• 7. Bake in the oven for 1 minute.

   Ingredients (Serves: 2)

   Method

• 1. Preheat grill to high heat.
• 2. Thaw out 2 cups of Mild or Spicy Salsa.
• 3. To prepare the Beef Churrasco steak, combine garlic powder, ground cumin, paprika, chipotle chile powder, kosher salt and ground cinnamon.
• 4. Brush both sides of the Beef Churrasco Steak with olive oil, and sprinkle with spice mixture.
• 5. Spray grill rack with cooking spray.
• 6. Place Beef Churrasco Steak on grill rack and grill 4 minutes on each side or until desired doneness is reached.
• 7. Let stand for 5 minutes. Cut the Beef Churrasco Steak diagonally across grain into thin slices.
• 8. Serve with fresh tasting Mild or Spicy Salsa.

   Ingredients (Serves: 8)

   Method

• 1. - Bake the Puff Pastry between two sheet pans to avoid from rising.
• 2. - Slice the apples and saute them with Echire butter.
• 3. - Add the mix of mesclun and micro greens, and lightly season with olive oil.
• 4. - Top with the warm Goat Cheese previously baked.
• 5. - Finish the plate with a touch of Maille Balsamic Vinegar.

   Ingredients (Serves: 2)

   Method

• 1. Ratatouille Verrine With Provencal Basil Ravioles:
• 2. - Cook Basil Ravioles in simmering water for 2 mn, or until they start floating. Cool in cold water.
• 3. - Toss cooled Ravioles in 1 tbsp olive oil.
• 4. - Thinly slice the zucchini and yellow squash.
• 5. - Roast the red pepper over an open flame, peel, remove seeds and thinly slice.
• 6. - Saute vegetables and 1 shallot with 2 tbsp olive oil to make a ratatouille.
• 7. - Season with salt and pepper
• 8. - Place ratatouille at the bottom of the verrine, add the ravioles atop and drizzle with olive oil.
• 9. - Decorate with fresh thyme.
• 10. Roasted Beets with Fried Goat Cheese Ravioles:
• 11. - Preheat oven at 350F
• 12. - Wrap beet in aluminium and roast for 1 hour. Cool and dice.
• 13. - Season the red beet dices with lemon and place at the bottom of the verrine.
• 14. - Chop 1/2 shallot
• 15. - Toss together the chopped shallot, the frisee lettuce and 1 tbsp of olive oil. Place atop of red beets.
• 16. - Heat grapeseed oil
• 17. - Fry the goat cheese ravioles.
• 18. - Place atop frisee salad.

   Ingredients (Serves: 4)

   Method

• 1. Cut chicken breast into small cubes.
• 2. Whisk tomato and onion glacis together.
• 3. Pour over chicken and marinate 3 hours to overnight (as desired).
• 4. Cut a red onion into 1/2" pieces.
• 5. Alternately skewer chicken and onion pieces with bamboo skewers.
• 6. Heat the milk to below scalding.
• 7. Add mashed potato pellets to milk and heat throughout.
• 8. Add butter to milk and potato mixture.
• 9. Season mashed potatoes with salt and pepper as desired.
• 10. Divide mashed potatoes into three parts. Set one aside.
• 11. Incorporate carrot glacis into second portion of mashed potatoes.
• 12. Incorporate red beet glacis into the remaining portion.
• 13. Display the three different mashed potatoes on the plate.
• 14. With grapeseed oil, sauté skewers and place on plate with mashed potatoes.
• 15. Decorate plate with a few drops of the carrot glacis and serve.

   Ingredients (Serves: 4)

   Method

• 1. Melt butter with olive oil.
• 2. Saute the artichokes and brussel sprouts until golden brown.
• 3. Add the carrots, salsifis, flageolets to the wok and heat up until lightly colored.
• 4. Add the vegetable glacis, sugar and water.
• 5. Cover and simmer for 5 minutes.
• 6. Add the peas, fava beans and asparagus.
• 7. Saute under high heat until the vegetable juice is reduced and the vegetables are glazed.
• 8. Arrange the vegetables in each cassolette.
• 9. Saute the Pancetta and add on top of the vegetables.

   Ingredients (Serves: 8)

   Method

• 1. Peel potatoes and place in water until slicing. Thinly slice the potatoes.
• 2. Add the minced onion to the potatoes and mix together.
• 3. Chop parsley and add to the potatoes.
• 4. Season with salt and pepper to taste.
• 5. Cut one circle in each 1/2 sheet pastry dough.
• 6. Strain any residual water from potato mixture. Place potatoes on one dough circle leaving a 1/2 inch perimeter.
• 7. Place pat of butter, thyme sprig and bay leaf on top of potatoes.
• 8. With the beaten egg, brush the 1/2 perimeter and add the other dough
• 9. on top. Press firmly on the edge to close the pie, and make a small hole in the center, then egg wash.
• 10. Bake for 45 minutes at 350ºF.
• 11. With a knife, cut a 2 to 3 inch circle in the middle. Add the crème fraiche.
• 12. Bake for another 15mn at 320ºF.
• 13. Before serving, remove thyme sprig and bay leaf.
• 14. Cut and serve as a side dish or serve as an entrée garnished with lettuce.

   Ingredients (Serves: 1)

   Method

• 1. Preheat oven to 425ºF
• 2. Bake ciabatta for 3-4 minutes. Slice lenthwise.
• 3. Spread whole grain mustard on the bottom slice.
• 4. Add eggplant and drizzle with balsamic glaze.
• 5. Place roasted tomatoes on top of eggplant.
• 6. Add fresh basil.
• 7. Place prosciutto on basil.
• 8. Spread pesto on the top bread slice and place on the sandwich.