Date Cake with Chocolate Ganache and Almond Praline

Vanilla Cheesecake with a Berry Compote

Broad Beans Fatteh with Yoghurt

Duck Confit with Orange and Hispi Cabbage

Canard À l’Orange

Grilled Chilean Bass with Chilli and Lemon Confit

Homemade Rigatoni Pasta with Tomato and Chilli

Shawarma Spiced Ribeye Steak with Fried Angel Hair Bread

Cauliflower Hummus

Warm Prawns with Olive Oil and Lemon Juice

Farro Salad with Date and Tahini Vinaigrette

Tarte aux Fraises

Rosé, White or Red

Mange-Touts

Filet de Boeuf Grillé Sauce au Poivre

Crevettes Tièdes à l’huile d’Olive

Risotto Aux Asperges

Pan Fried Sea Bass with Pea Puree and Tomatoes

Bar Poêlé et Petits Pois

Petits Farcis

Green Lentil Salad with Apple and Burnt Tomatoes

Salade de Lentilles Vertes

Red Mullet Fillet with Tomato and Caper Relish

Filet de Rouget

Salade de Chou Frisé, Pomme Verte et Raisin

Salade du Jour

BIRKIN

B.B. SOUR

Put the pitted dates in a heatproof bowl. Pour the boiling water over them, stir in the baking soda, and let soak 15–20 minutes until very soft. Blend or mash into a chunky purée—some small pieces remaining is fine.

Prep dates

Preheat oven to 175°C (350°F). Butter a 9-inch (23 cm) round cake pan and line the bottom with parchment or lightly dust with flour.

Preheat and prepare pan

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes with an electric mixer.

Cream butter and sugar

Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.

Add eggs and flavor

Add the date purée and yogurt (or sour cream) to the butter-sugar-egg mixture and mix until combined.

Combine wet and dry components

Whisk together flour, baking powder and salt in a separate bowl. Fold the dry mixture into the wet batter gently until just combined. Fold in chopped walnuts if using.

Fold in dry ingredients

Pour batter into prepared pan, level the top and bake for 35–45 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil after 25 minutes.

Bake

Remove cake from oven and let cool in the pan 10 minutes. Invert onto a rack and cool completely before glazing—about 1 hour.

Cool

Line a baking sheet with parchment or a silicone mat. In a medium heavy saucepan, combine sugar and water and bring to a simmer over medium heat without stirring (swirl pan occasionally). Cook until the syrup reaches a deep amber color, about 8–10 minutes.

Make caramel

Quickly stir in the whole almonds and continue cooking one minute to coat and slightly toast the nuts. Remove from heat and stir in the butter (if using) and sea salt.

Add almonds

Pour the hot almond praline onto the prepared sheet and spread thinly. Let cool completely. Once cooled, break into pieces and pulse briefly in a food processor to make coarse praline crumbs. Reserve about 30–40 g for garnish and the rest to scatter or fold into cake crumbs as desired.

Cool and chop

Place chopped dark chocolate in a heatproof bowl. In a small saucepan, bring heavy cream just to a simmer (do not boil).

Heat cream

Pour the hot cream over the chopped chocolate and let sit 1–2 minutes. Stir gently from the center until smooth and glossy. Stir in the butter and corn syrup (if using) until fully incorporated. Let cool to a slightly thickened but pourable consistency, about 10–20 minutes at room temperature — stir occasionally.

Make ganache

If the cake dome is uneven, level the top with a serrated knife so ganache will spread evenly.

Level cake (optional)

Place the cooled cake on a wire rack set over a baking sheet to catch drips. Pour the ganache onto the center of the cake and use an offset spatula to spread it toward the edges, allowing it to drip down the sides. Work quickly while ganache is still pourable for a smooth finish.

Pour ganache

While ganache is still tacky, sprinkle reserved coarse almond praline over the top center of the cake and around the edges as desired. Press a few larger praline shards into the ganache for height.

Add praline

Let the ganache set at room temperature for 30–60 minutes, or chill briefly (10–15 minutes) if you prefer a firmer finish. Avoid long refrigeration as it can firm the ganache too much and dull shine.

Chill and set

Transfer cake to a serving plate. Dust lightly with powdered sugar if desired, slice with a warm knife (wipe between cuts) and serve. Leftovers keep covered at room temperature for 1 day or refrigerated up to 3 days (bring to room temp before serving).

Serve

pitted Medjool or deglet noor dates

boiling water

baking soda

unsalted butter, softened

granulated sugar

large eggs

vanilla extract

all-purpose flour

baking powder

fine sea salt

plain yogurt or sour cream

walnuts, chopped (optional)

dark chocolate (60–70% cocoa), chopped

heavy cream

unsalted butter (for shine), room temperature

light corn syrup or honey (optional, for gloss)

water

whole almonds, skin on

sea salt

unsalted butter (optional, for richer praline)

unsalted butter (for pan)

flour (for pan) or parchment sheet

powdered sugar (optional, dust)

Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar and salt. Pour in melted butter and stir until mixture resembles wet sand and holds together when pressed.

Prepare crust

Press the crumb mixture evenly into the bottom (and slightly up the sides, about 1/2 inch) of the prepared springform pan using the bottom of a measuring cup or a flat glass to compact it. Bake crust 8-10 minutes until set and aromatic. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Lower oven to 325°F (160°C) if not already. In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl sides.

Beat cream cheese

Add 1 cup granulated sugar and 1/2 cup sour cream to the cream cheese. Beat on low-to-medium speed until incorporated and smooth, about 1–2 minutes. Scrape the bowl again.

Add sugar and sour cream

Add the eggs one at a time, beating only until each is incorporated (do not overbeat). Stir in 2 teaspoons vanilla extract, 2 tablespoons flour, and 1 teaspoon lemon zest (if using). Mix on low just until smooth and homogenous. Overmixing can incorporate extra air and cause cracking.

Add eggs and flavoring

Pour the filling over the cooled crust and smooth the top with an offset spatula. To reduce cracking and ensure even baking, place the springform pan inside a larger roasting pan and add hot water to the roasting pan until it comes about 1 inch up the outside of the springform pan (water bath). Carefully transfer to the preheated 325°F (160°C) oven. Bake for 50–65 minutes, until the edges are set and the center jiggles slightly when gently shaken (it will set as it cools).

Assemble and bake

Turn the oven off, crack the oven door open, and let the cheesecake sit in the oven for 1 hour to cool gradually (this helps prevent cracks). After an hour, remove from oven, carefully lift the springform from the water bath, and place on a wire rack to cool to room temperature for another hour.

Cool gradually

Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate at least 6 hours or overnight for best texture (8–12 hours recommended).

Chill

While the cheesecake chills (can be made same day or the day before), make the compote. In a medium saucepan combine 3 cups mixed berries, 1/2 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Stir to combine.

Combine berries and sugar

Bring the mixture to a gentle boil over medium heat, stirring occasionally. Once boiling, reduce heat to medium-low and simmer for 6–10 minutes until berries have softened and released juices. For chunkier compote, simmer less time; for smoother, mash berries gently with a fork or potato masher.

Cook

In a small bowl, whisk 1 teaspoon cornstarch into 1 teaspoon cold water until dissolved. Stir the slurry into the simmering berries and cook 1 more minute until the mixture thickens slightly. Remove from heat and stir in 1/2 teaspoon vanilla extract (optional). Taste and adjust sweetness or lemon if needed. Let the compote cool to room temperature; it will thicken more as it cools.

Thicken

Chill compote if making ahead. Store in an airtight container in the refrigerator for up to 4–5 days.

If using a sour cream topping, combine 1/2 cup sour cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract (optional). Spread gently over chilled cheesecake about 15–20 minutes before serving.

Optional sour cream topping

Remove the chilled cheesecake from the springform pan and transfer to a serving plate. Spoon the cooled berry compote over the top (either a ring around the edge or fully covering the center) and garnish with 1/2 cup fresh berries and mint leaves. Slice with a hot, dry knife (wipe between cuts) for clean slices.

Store any leftover cheesecake and compote covered in the refrigerator for up to 4–5 days.

graham cracker crumbs (or digestive biscuits, finely crushed)

unsalted butter, melted

fine salt

cream cheese, full-fat, room temperature

sour cream

pure vanilla extract

lemon zest (optional, for brightness)

mixed berries (fresh or frozen; e.g., strawberries, blueberries, raspberries)

fresh lemon juice

cornstarch

cold water (for dissolving cornstarch)

vanilla extract (optional)

sour cream (for sour cream topping - optional)

powdered sugar (to sweeten topping, optional)

fresh berries (for garnish)

fresh mint leaves (optional)

Preheat the oven to 200°C (400°F). Tear the pita bread into bite-sized pieces (about 2–3 cm). Toss the pieces with 3 tbs olive oil and 1/2 tsp salt until evenly coated. Spread in a single layer on a baking sheet and bake for 10–12 minutes, turning once, until golden and crisp. Remove and set aside to cool; these will form the crunchy base.

Prepare and toast the pita

If using fresh beans in pods: shell them, blanch pods in boiling water 1–2 minutes, drain, then remove beans from inner skins by squeezing gently. If using frozen shelled beans: rinse under warm water to defrost slightly. In a medium saucepan, heat 2 tbs extra virgin olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Cook the broad beans

Add the shelled broad beans to the pan, pour in 200 ml water, then add 1/2 tsp ground cumin, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, cover, and cook 6–10 minutes until beans are tender when pierced with a fork. If beans are very young and small, reduce cooking time.

Once tender, remove about one-quarter of the beans and set aside for garnish. Lightly mash the remaining beans in the pan with the back of a spoon or a potato masher, leaving some whole pieces for texture. Stir in 1.5 tbs lemon juice and adjust seasoning to taste with additional salt or lemon if desired. Keep warm off the heat.

In a bowl, combine 400 g Greek yoghurt with 1 grated garlic clove, 1 tbs lemon juice, 1/2 tsp salt and 1 tbs olive oil. Whisk until smooth and creamy. Taste and adjust salt or lemon as needed. If the yoghurt is very thick, you can loosen it with 1–2 tbs water or milk to reach a spreadable consistency (but keep it creamy).

Prepare the yoghurt

In a small dry skillet over medium heat, toast 3 tbs pine nuts for 2–3 minutes, shaking the pan, until golden and fragrant. Remove to cool. In the same skillet add 2 tbs extra virgin olive oil and warm briefly; add 1 tbs dried mint (or 1 tbs chopped fresh mint) and gently fry for 10–15 seconds to bloom the flavor, then remove from heat.

Toast pine nuts and finish

Assemble the fatteh: In a shallow wide serving dish, spread the crispy pita pieces in an even layer. Spoon the yoghurt over the pita, smoothing to cover most pieces. Spoon the warm mashed broad beans over the yoghurt in dollops or an even layer. Scatter the reserved whole beans on top for texture.

Drizzle the warmed olive oil and mint mixture over the top, sprinkle toasted pine nuts, chopped parsley and 1/2 tsp sumac if using. Finish with an additional drizzle (about 1 tbs) of extra virgin olive oil and a light pinch of salt if desired. Serve immediately so the pita stays partially crisp but absorbs some yoghurt and bean juices.

stale pita bread (or flatbread)

olive oil

salt

fresh or frozen broad (fava) beans, shelled

extra virgin olive oil

garlic cloves, minced

lemon juice

ground cumin

black pepper

water (for simmering)

plain full-fat Greek yoghurt

garlic clove, grated or finely minced

pine nuts

dried mint or fresh chopped mint

sumac (optional)

fresh parsley, chopped

Pat duck legs dry. Rub each leg all over with kosher salt, fresh thyme sprigs (tuck some under the skin), smashed garlic cloves, and freshly ground black pepper. Place legs in a single layer in a shallow dish, cover, and refrigerate for 12–24 hours to cure.

Curing the duck

After curing, remove duck legs from the refrigerator. Rinse off the excess salt and aromatics under cold water. Pat legs very dry with paper towels. Allow them to come to near room temperature for 30 minutes before cooking.

Rinse and dry

Preheat oven to 120°C (250°F). Place duck legs in an ovenproof roasting pan or deep baking dish in a single layer. Melt the duck fat gently in a saucepan until liquid. Pour enough warm duck fat over the legs to completely cover them. Cover the dish tightly with foil. Transfer to the oven and cook gently for 2½–3 hours, until meat is tender and pulling away from the bone.

Confit

Remove the dish from the oven and let it cool slightly. You can keep the legs submerged in the fat until ready to finish (they will keep refrigerated for up to 1 month) or remove them and reserve the fat for another use. For service, proceed to crisping step.

Cooling and storing

When ready to serve, preheat oven to 220°C (425°F). Remove legs from fat, wipe off excess fat, and place skin-side up on a rack set over a sheet pan. Brush lightly with a little melted reserved duck fat or olive oil. Roast for 12–18 minutes until skin is crisp and deeply golden. Alternatively, sear skin-side down in a hot skillet for 3–5 minutes and finish in the oven for a few minutes.

Crisping the skin

In a medium saucepan over medium heat, sprinkle the granulated sugar into the pan and let it melt undisturbed until it begins to caramelize to an amber color. Do not stir aggressively; you can gently swirl the pan. When sugar is deep amber, add the white wine vinegar carefully (it will steam and splatter) to deglaze and dissolve the caramel into a syrup.

Caramelize sugar and deglaze

Add the fresh orange juice, chicken or duck stock, and orange zest to the caramel-vinegar syrup. Bring to a gentle simmer and reduce by about one-third until the sauce is glossy and slightly thickened (about 10–12 minutes).

Add liquids and reduce

Lower the heat and whisk in the cold cubed butter, a few pieces at a time, to emulsify and give the sauce a silky texture. Stir in the Grand Marnier (if using). Season with salt and freshly ground black pepper. Keep warm until plating. If sauce becomes too thick, whisk in a little stock or water to loosen.

Finish the sauce

Halve and core the hispi cabbage. Thinly slice the shallot, carrot, and apple. Pat cabbage halves dry.

Prepare cabbage and aromatics

In a large sauté pan over medium heat, warm the butter and olive oil together until foaming. Add the chopped shallot and cook 2–3 minutes until translucent. Add the sliced carrot and apple and cook for 3–4 minutes until they begin to soften.

Sweat shallot and soften carrot/apple

Place the cabbage halves cut-side down in the pan, pressing gently so they contact the surface. Sear without moving 4–6 minutes until the cut surface is golden-brown. Flip and sear the top briefly 1–2 minutes.

Sear cabbage

Add the apple cider vinegar and caster sugar to the pan and let it bubble, scraping up any browned bits. Reduce heat to low, cover loosely, and steam for 6–8 minutes until cabbage is tender-crisp. Season with salt and black pepper. Keep warm.

Deglaze and finish

Rewarm sauce if needed. Place a seared duck leg on each plate beside a halved or quartered hispi cabbage portion. Spoon warm orange sauce over the duck and a little around the plate. Scatter orange segments over the cabbage and around the duck. Sprinkle microgreens or chopped parsley and a pinch of sea salt flakes over the duck skin to finish.

Date Cake With Chocolate Ganache And Almond Praline

Vanilla Cheesecake With A Berry Compote

Broad Beans Fatteh With Yoghurt

Canard À L’orange

Grilled Chilean Bass With Chilli And Lemon Confit

Homemade Rigatoni Pasta With Tomato And Chilli

Shawarma Spiced Ribeye Steak With Fried Angel Hair Bread

Cauliflower Hummus

Warm Prawns With Olive Oil And Lemon Juice

Farro Salad With Date And Tahini Vinaigrette

Tarte Aux Fraises

Rosé, White Or Red

Mange-touts

Filet De Boeuf Grillé Sauce Au Poivre

Crevettes Tièdes À L’huile D’olive

Risotto Aux Asperges

Bar Poêlé Et Petits Pois

Petits Farcis

Salade De Lentilles Vertes

Filet De Rouget

Salade De Chou Frisé, Pomme Verte Et Raisin

Salade Du Jour

Birkin

B.b. Sour