Fromage de France

Cafe

Succès Maison

Jarte à la Jatin

Tème Render au aft Badarois

Glace au Pralin

Mousse au Chocolat

Soufflé Glacé

Tarte any Fruits

Cotes D'Agneau Vert

Tournedos Chasseur

Morilles à la Crème

Escalope de Veau du Chef

Filets Sole Amandine

Mousseline Nantua

Poussin Roti aux Fines Herbes

Coquilles St. Jacques Provençale

Omelette aux Girolles

Brochet, Sauce Cresson

Brioche

Saucisson Chauden route

Saumon Fumé

Champignons, Artichauts Provençale

Patés Assortis

Position a rack in the center of the oven and preheat to 325°F (160°C). Butter a shallow 1-quart (about 1 L) baking dish or 6–8 ramekins thoroughly so the custard will release easily.

Preheat oven and prepare dish

Bring a kettle of water to a boil for a water bath (bain-marie). You will use hot water to bake the custard gently.

In a small saucepan over medium-low heat, combine the whole milk and heavy cream. Warm until it just begins to steam and tiny bubbles form at the edge, about 4–5 minutes. Do not boil. Remove from heat.

Warm milk and cream

In a medium bowl, whisk together the 3 whole eggs, 1 egg yolk, granulated sugar, Dijon mustard, fine sea salt, grated nutmeg and freshly ground black pepper until smooth and slightly frothy, about 30 seconds.

Whisk eggs and seasonings

Slowly pour about 1/3 of the warmed milk mixture into the egg mixture in a steady stream while whisking constantly to temper the eggs. Then pour the tempered egg mixture back into the saucepan with the remaining milk, whisking to combine thoroughly.

Temper eggs with warm milk

Return the saucepan to very low heat. Add the room-temperature goat cheese and cubed Brie. Stir constantly with a heatproof spatula or whisk until the cheeses have melted and the custard is smooth and coats the back of the spoon, about 3–5 minutes. Avoid boiling — keep the temperature low so the eggs don’t scramble.

Melt soft cheeses into custard

Remove the custard from the heat and stir in the grated Comté (or Gruyère) and chopped thyme. Taste and adjust seasoning with a pinch more salt or pepper if desired.

Finish with grated cheese

For the smoothest texture, pass the cheese custard through a fine-mesh sieve into the buttered baking dish or individual ramekins, using a spatula to press it through. This removes any stray bits of rind or curd.

Strain and fill dish

Place the filled baking dish into a larger roasting pan. Carefully pour the hot water from the kettle into the roasting pan until it reaches halfway up the outside of the dish(s). Bake at 325°F (160°C) until the custard is set but still slightly wobbly in the center, about 30–40 minutes for a 1-quart dish or 20–25 minutes for ramekins. Check at the earlier time to avoid overcooking.

Prepare water bath and bake

When done, remove the baking dish from the water bath and transfer to a wire rack. Let cool 10–15 minutes; the custard will continue to set. If using ramekins, you can serve warm or at room temperature.

Cool slightly

Sprinkle the surface lightly with coarse sea salt and an extra crack of black pepper. Garnish with fresh thyme sprigs.

Serve warm with thin baguette slices or crackers alongside. The texture should be silky and spreadable — guests can spoon or spread the fromage onto bread.

Leftovers: cover and refrigerate up to 3 days. To reheat, warm gently in a 300°F (150°C) oven covered with foil until just warmed through or microwave in short bursts, stirring between, to avoid separation.

whole milk

heavy cream

large eggs

egg yolk

granulated sugar

fine sea salt

soft ripe goat cheese (chèvre), room temperature

Brie (rind removed if desired), cubed

Comté or Gruyère, grated

freshly ground black pepper

fresh thyme leaves, chopped

 Dijon mustard

butter (for greasing dish)

grated nutmeg

thin baguette slices or crackers

coarse sea salt

fresh thyme sprigs

Preheat your espresso machine portafilter by flushing hot water briefly through the grouphead. Dose 18 g of freshly ground espresso into a clean portafilter, distribute evenly and tamp with about 30 lbs of pressure to create a level puck. Lock the portafilter into the grouphead and start extraction. Aim for a 25–30 second extraction yielding about 30–40 ml (1–1.3 oz) of espresso (adjust grind and dose slightly if extraction time is off). Set the espresso aside in a warmed cup.

Prepare and pull espresso

Taste the pull for balance — if it is overly bitter, shorten extraction or coarsen grind next time; if sour, lengthen extraction or fine-tune grind. Add the espresso to a warmed 8–10 oz serving cup if not already in one.

Taste and adjust

Pour 8 oz of whole milk into a chilled stainless-steel steaming pitcher. Purge the steam wand briefly to remove condensation and then position the tip just below the surface of the milk.

Prepare milk and steam wand

Turn on the steam and lower the pitcher slightly so the wand tip is just at the surface to introduce gentle microfoam for about 3–5 seconds (you should hear a soft hissing). Then submerge the tip deeper to heat the milk to about 60–65°C (140–150°F). Maintain a slight whirlpool to break larger bubbles and create smooth, velvety microfoam. If using extra milk for latte art, keep it separate and swirl to integrate foam.

Texturing and steaming

Turn off the steam, wipe the wand immediately with a clean damp cloth and purge briefly to clear milk residue.

Wipe and purge wand

Tap the pitcher gently on the counter and swirl to remove any large bubbles; milk should have a glossy, paint-like texture.

Texture check

Hold back the foam with a spoon and pour the steamed milk into the cup with espresso, starting from a higher pour to mix the liquids then lower the pitcher and finish with a controlled stream to allow a small layer of microfoam to sit on top. If you know latte art, finish with a simple heart or rosette.

Combine espresso and milk

Stir in up to 1 tsp of granulated sugar to taste, if desired. Lightly dust the top with 1/4 tsp cocoa powder or cinnamon for aroma and presentation.

Sweeten and garnish (optional)

Serve immediately while hot. Provide a small spoon and a napkin. Recommended serving temperature is 60–65°C (140–150°F).

Serve

freshly ground espresso coffee

hot water for espresso

milk for texturing (optional)

cocoa powder or cinnamon (for dusting)

Preheat oven to 170°C (340°F). Line two baking sheets with parchment paper. Draw two 20 cm (8 in) circles on the underside of the paper as guides, or use an 8-inch cake ring placed on the paper and trace.

Prepare oven and baking sheets

Bring egg whites to room temperature. In a clean, grease-free mixing bowl, beat the 6 egg whites on medium speed until foamy. Gradually add the 100 g granulated sugar in three additions while increasing speed to high, and whip to stiff, glossy peaks.

Whip egg whites

Sift together the 125 g powdered sugar, 150 g ground almonds, 25 g flour and 1 tsp salt into a bowl. Gently fold one-third of the dry mixture into the meringue with a rubber spatula to lighten it, then fold in the remaining dry ingredients in two additions. Add 1 tsp vanilla extract during the last fold. Work gently to keep the batter airy and avoid deflating it.

Fold dry ingredients

Transfer mixture to a piping bag fitted with a wide round tip (or use an offset spatula). Using the drawn circles as guides, pipe or spread the mixture evenly into two discs about 1–1.5 cm thick. Smooth the tops with a lightly wet offset spatula if needed. Tap the trays lightly on the counter to remove large air pockets.

Pipe or spread discs

Bake one sheet at a time in the preheated oven for 18–22 minutes, until the discs are lightly golden and firm but not browned. Rotate halfway through baking for even color. Remove from oven and cool completely on the baking sheets; the discs will crisp on the outside and remain slightly tender inside. Once cool, carefully peel parchment and place discs on a wire rack.

Bake and cool

Warm 120 ml whole milk in a small pot until steaming (do not boil). In a bowl, whisk 50 g granulated sugar with 3 egg yolks until pale. Sprinkle 12 g cornstarch over the yolks and whisk to combine. Temper the yolks by slowly whisking in about one-third of the hot milk, then return the mixture to the pot with the remaining milk. Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Cook 30–60 seconds more to remove raw taste, then remove from heat and whisk in 2 tsp instant espresso powder and 1 tsp vanilla extract until dissolved. Transfer to a bowl, cover surface with plastic wrap to prevent a skin, and cool to room temperature, then chill until fully cold (about 1 hour).

Make coffee pastry cream

In a stand mixer with paddle or a bowl with a hand mixer, beat 200 g room-temperature unsalted butter on medium speed until light and creamy (about 2–3 minutes). If the cold pastry cream is very firm, square off 1–2 tbsp and warm briefly to soften; both components should be near the same cool temperature. With the mixer on low, add the chilled coffee pastry cream to the butter in 3 additions, increasing speed to medium-high and beating until smooth, silky and fully combined. Scrape the bowl and add 0.25 tsp salt; taste and adjust coffee intensity (you can dissolve an additional 1/2 tsp espresso in 5 ml hot water and add if needed). Beat until spreadable.

Beat butter into pastry cream

Place buttercream in the refrigerator for 15–20 minutes to firm slightly so it's easier to spread when assembling.

Chill briefly

Place one almond meringue disc on a cake board or serving plate, right side up. Using an offset spatula, spread about two-thirds of the coffee buttercream evenly over the disc, leaving a small border. Gently place the second almond disc on top and press lightly to adhere. If you prefer a layered look, reserve some buttercream to pipe a decorative border around the edge.

Assemble layers

Spread a thin layer of buttercream over the top and sides to lock in crumbs (a light crumb coat). Chill the assembled cake in the refrigerator for 20–30 minutes to set the crumb coat before glazing.

Crumb coat and chill

Place 120 g chopped bittersweet chocolate in a heatproof bowl. Heat 80 ml heavy cream in a small saucepan until it just begins to simmer, then pour the hot cream over the chocolate. Let sit 1 minute, then stir until smooth. Stir in 15 g unsalted butter until glossy. If glaze is too thick, warm gently; if too thin, let it cool slightly to thicken.

Prepare glaze

Remove the chilled assembled cake from the fridge and place on a wire rack set over a baking sheet. Pour the warm chocolate glaze over the top, starting in the center and working outward so it flows evenly over the edges. Use an offset spatula to encourage even coverage if needed. Allow excess glaze to drip off; scrape any drips from the baking sheet.

Glaze the cake

While the glaze is still tacky, sprinkle 30 g toasted sliced almonds over the top, concentrating near the center or edge as desired. Optionally sift 1 tbs confectioners' sugar lightly over the edges for contrast. For a classic Succès look, you can pipe a few rosettes of leftover coffee buttercream around the perimeter before glazing or after glaze sets.

Decorate

Chill the glazed cake in the refrigerator for 30–45 minutes to set the glaze and buttercream. Remove 10–15 minutes before serving to soften slightly. Slice with a sharp knife warmed in hot water and dried between cuts for clean slices. Serves 8.

Final chill and serve

egg whites

powdered sugar

finely ground blanched almonds

all-purpose flour

vanilla extract

egg yolks

cornstarch

unsalted butter (room temperature)

instant espresso powder

bittersweet chocolate, chopped (55–60% cacao)

unsalted butter

toasted sliced almonds (for garnish)

confectioners' sugar (optional, for dusting)

In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp salt and 1 tbsp granulated sugar. Add the 12 tbs (1 1/2 sticks) cold unsalted butter pieces and, using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Make pastry

Sprinkle 6 tablespoons ice water over the flour-butter mixture a tablespoon at a time, tossing gently after each addition until the dough just comes together when pressed. You may not need all the water — the dough should hold together without being wet or sticky.

Turn the dough onto a lightly floured surface, press together into a disc about 1" thick, wrap tightly in plastic wrap and chill in the refrigerator for at least 45 minutes (or up to 2 days). Chilling firms the butter and prevents shrinkage during baking.

While the dough chills, peel, halve and core 6 medium pears. Pat them dry and toss with 1 tablespoon lemon juice to prevent browning.

Prepare pears

In a 10" ovenproof skillet (or a heavy, 9–10" sauté pan), melt 6 tbs unsalted butter over medium heat. Add 1 cup granulated sugar and 1 tbsp light brown sugar and stir gently to combine. Cook undisturbed for 6–8 minutes, swirling the pan occasionally, until the sugar melts and turns a deep amber color. Watch carefully to avoid burning.

Make caramel

Once the caramel reaches a deep amber, remove the pan from the heat and stir in 1 tsp vanilla extract, 1/2 tsp coarse sea salt and 1 tsp ground cinnamon. Return the pan to very low heat for 30 seconds to incorporate flavors, if needed.

Arrange the pear halves tightly, cut side up, in concentric circles in the caramel in the skillet. Pack them so the tart will hold together when inverted. Return the skillet to medium-low and cook the pears in the caramel for 6–8 minutes, spooning hot caramel over the tops so they soften and begin to glaze but still hold shape.

Preheat

On a lightly floured surface, roll chilled dough into a circle about 12" in diameter and roughly 1/8" thick, large enough to cover the skillet with a slight overhang. If dough is too soft, return to the refrigerator for 10 minutes.

Carefully drape the dough over the caramelized pears in the skillet, tucking the edges down between the fruit and the pan to create a neat edge. Trim excess if necessary. Brush the top lightly with 2 tbs heavy cream and sprinkle with 1 tbsp turbinado sugar if using.

Place the skillet on a rimmed baking sheet (to catch any drips) and bake 30–35 minutes, until the pastry is golden brown and the caramel is bubbling at the edges.

Remove from oven and let rest 8–10 minutes. Wearing oven mitts, invert the tart onto a large serving plate or cutting board: place plate over skillet, hold firmly and flip. Lift the skillet off carefully — the caramel will be hot.

If needed, spoon any remaining hot caramel from the skillet over the tart to glaze the pears. Allow the tart to cool 10–15 minutes so caramel thickens slightly and slices cleanly.

Dust the finished tart lightly with 1 tsp powdered sugar if desired. Slice and serve warm or at room temperature. Leftovers keep covered in the refrigerator up to 2 days; gently rewarm before serving.

unsalted butter, cold, cut into 1/2" pieces

salt

ice water

ripe Bosc or Anjou pears, peeled, halved, cores removed

light brown sugar, packed

fresh lemon juice

ground cinnamon

heavy cream (for brushing)

turbinado or sanding sugar (optional, for sprinkling)

powdered sugar (optional, for dusting)

In a medium bowl combine ground lamb, finely chopped onion, minced garlic, chopped parsley, ground cumin, allspice, cinnamon, black pepper, and salt. Pour 1 tablespoon olive oil over the mixture. Mix thoroughly with your hands or a spoon until spices and aromatics are evenly distributed and mixture becomes slightly cohesive.

Prepare and season

If using pine nuts, toast them in a dry skillet over medium heat for 2–3 minutes, shaking frequently until golden and fragrant. Allow to cool, then fold into the lamb mixture.

Optional pine nuts

Heat a large nonstick skillet over medium-high heat. Add a thin film of oil if the pan is dry. Divide the lamb mixture into 6 equal portions and shape each into a slightly flattened oval or small patty (or shape into long kebab-like pieces if preferred). Add to the hot skillet without crowding and cook 3–4 minutes on the first side until browned. Flip and cook 3–4 minutes more, until cooked through but still moist (internal temperature ~160°F / 71°C). Transfer cooked pieces to a plate and tent with foil to keep warm.

Form and cook

Wipe the skillet used for the lamb if it has heavy browned bits; you may keep some fond for flavor. Add 2 tablespoons olive oil to the skillet and warm over medium heat. Add the diced red bell pepper and sauté 3–4 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Stir in the diced tomatoes (or crushed tomatoes) and tomato paste. Add lemon juice, sugar, ground cumin, red pepper flakes if using, and 1/2 teaspoon salt. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low and let simmer 8–10 minutes until the sauce thickens and the flavors meld.

Simmer sauce

Taste the sauce and adjust seasoning with additional salt, lemon or sugar as needed. Return the cooked lamb pieces to the skillet, nestling them into the sauce. Spoon sauce over the lamb and simmer together for 2–3 minutes to marry flavors. Remove from heat.

Finish and combine

Warm the pita or flatbreads in a dry skillet or wrapped in foil in a 350°F (180°C) oven for 5–7 minutes.

Spread a spoonful of yogurt or labneh on each plate or directly on warmed flatbread. Arrange the lamb pieces atop the yogurt and spoon generous amounts of aft badarois (tomato-pepper sauce) over them. Sprinkle chopped fresh mint over the yogurt and meat, and garnish with toasted pine nuts if used. Serve lemon wedges on the side for squeezing over the dish.

Enjoy immediately while hot; this pairs well with a simple salad or pickles.

ground lamb

finely chopped onion

minced garlic

finely chopped fresh parsley

ground cumin

ground allspice

ground black pepper

olive oil

pine nuts (optional, toasted)

ripe tomatoes, diced (or canned crushed tomatoes)

red bell pepper, seeded and finely diced

tomato paste

lemon juice

sugar

red pepper flakes (optional)

plain yogurt or labneh

fresh mint leaves, chopped

warm pita bread or flatbreads

lemon wedges

Preheat oven to 175°C (350°F). Spread hazelnuts in a single layer on a baking sheet and toast 10–12 minutes, shaking once, until fragrant and skins blister. Immediately transfer to a clean kitchen towel, fold over and rub to remove most loose skins. It's okay if some skin remains.

Toast nuts

In a medium heavy-bottomed saucepan, add granulated sugar in an even layer. Heat over medium without stirring; gently swirl the pan occasionally to promote even melting. When edges begin to melt, use a heatproof spatula to encourage evenness. Continue until sugar reaches a deep amber color (watch carefully to avoid burning).

Caramelize sugar

Quickly add the toasted hazelnuts to the caramel and stir to coat thoroughly. Immediately pour the caramel-coated nuts onto a parchment-lined baking sheet and spread into a single layer. Sprinkle the pinch of fine salt over the hot nut cluster. Let cool completely, about 20–30 minutes.

Combine nuts and sugar

Break cooled praline into pieces and transfer to a food processor. Process on high: first it will become small brittle crumbs, then pasty as the oils release (this can take 3–8 minutes depending on machine). Scrape down sides as needed. When the paste is smooth and spreadable, add 1 tbs neutral oil and process 30 seconds more to glossy loosen the texture. Taste and adjust salt if desired. Set aside 140 g for the ice cream base; reserve remaining for garnish or other uses. Store leftovers refrigerated in an airtight jar.

Process to paste

Split the vanilla bean lengthwise and scrape seeds into a medium saucepan. Add the empty pod to the pan along with the milk and 100 ml of the cream. Warm gently over medium heat until just below a simmer (small bubbles at edge), then remove from heat and let steep 10–15 minutes to infuse vanilla.

Prepare infusion

While the milk infuses, whisk the egg yolks with the 75 g granulated sugar in a bowl until pale and slightly thickened, about 2–3 minutes. If using invert sugar/corn syrup, whisk it in with the yolks now.

Whisk yolks and sugar

Remove the vanilla pod from the warm milk. Slowly drizzle about one-third of the warm milk mixture into the egg yolks while whisking continuously to temper and avoid scrambling. Then pour the tempered yolk mixture back into the saucepan with the remaining milk and cream, stirring to combine.

Fromage De France

Cafe

Succès Maison

Jarte À La Jatin

Tème Render Au Aft Badarois

Glace Au Pralin

Mousse Au Chocolat

Soufflé Glacé

Tarte Any Fruits

Cotes D'agneau Vert

Tournedos Chasseur

Morilles À La Crème

Escalope De Veau Du Chef