Wild & Tame Mushroom Risotto

Spinach & Ricotta Ravioli

crème chantilly, blueberry, passion fruit

Mini Pavlova

Profiterole

Chocolate Bonbon

Venison Tartare

Foie Gras, Duck & Pork Terrine

pulled chicken, crunchy coleslaw, dill pickle

Rôtisserie Chicken Roll

WAFFLE

rôtisserie ham, gruyère, pickled zucchini, béchamel

CROQUE MONSIEUR CRÊPE

MARKET FRUIT SALAD

selection of cheeses, meats, crudités, dips, olives, pickles, bread, crackers

HARVEST BOARD

selection of domestic & french cheeses, dried & seasonal fruits, bread, crackers

CHEESE BOARD

CHARCUTERIE

seasonal selection, whipped chickpeas, labneh

CRUDITÉS & MARINATED VEGETABLES

SEASONAL FRUIT

SHRIMP TEMPURA

SCALLOP TARTARE

SMOKED SALMON CRÊPE

CRAB & SALMON CAKE

OYSTER

TRUFFLED FRIES

TOMATO TARTELETTE

CARAMELIZED ONION TART

Bring the chicken or vegetable stock to a gentle simmer in a saucepan and keep it over very low heat so it stays hot but not boiling.

Prepare stock and mise en place

In a heavy-bottomed saucepan or sauté pan over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter until the butter melts and begins to shimmer.

Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the arborio rice and stir to coat the grains in fat. Toast the rice for 1–2 minutes, stirring constantly, until the edges of the grains look translucent.

Pour in the dry white wine and stir until it is mostly absorbed by the rice, about 1–2 minutes.

Begin adding the hot stock, one ladle (about 1/2 cup) at a time. Stir frequently so the rice releases its starch. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18–20 minutes, until the rice is al dente and has a creamy texture. Season with sea salt and freshly ground black pepper during the last few ladles of stock, adjusting to taste.

While the rice cooks, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter in a separate large skillet over medium-high heat until foaming.

Add the sliced mushrooms in a single layer (work in batches if needed). Let them sear without moving for 2–3 minutes so they develop color. Stir and continue to cook until mushrooms are deeply browned and any liquid has evaporated, about 4–6 minutes more.

Add the minced shallot and thyme to the mushrooms and cook 1–2 minutes until the shallot softens. Season lightly with salt and pepper.

When the risotto is about 2–3 minutes from done (rice al dente but still with a slight bite), fold the sautéed mushrooms into the risotto along with the grated Parmigiano-Reggiano, lemon zest, and heavy cream (if using). Stir vigorously for 1 minute to marry the flavors and create a glossy, creamy finish. Taste and adjust seasoning.

Preheat oven to 400°F (200°C) or heat a skillet for stovetop crisping. Pat the thinly sliced artichoke hearts dry with paper towels to remove excess moisture.

Toss the slices with 2 tablespoons olive oil and 1/4 teaspoon salt. Spread in a single layer on a rimmed baking sheet lined with parchment (or in the hot skillet). Roast in the oven for 10–15 minutes, turning once, until edges are crisp and golden. If using a skillet, cook over medium-high heat, turning occasionally, until crisp and browned, about 6–8 minutes.

To serve, spoon risotto into warm bowls, top with additional Parmigiano-Reggiano shavings and a sprinkle of chopped parsley if using. Arrange 3–4 artichoke crisps per serving on top for crunch and garnish.

arborio rice

dry white wine

chicken or vegetable stock (hot)

unsalted butter

olive oil

yellow onion, finely diced

garlic, minced

sea salt

black pepper, freshly ground

mixed wild and cultivated mushrooms (e.g., shiitake, cremini, oyster, chanterelle), trimmed and sliced

shallot, minced

fresh thyme leaves

Parmigiano-Reggiano, finely grated

heavy cream (optional, for extra silkiness)

lemon zest

artichoke hearts (canned or vacuum-packed), thinly sliced

olive oil (for crisping)

salt (for crisps)

extra Parmigiano-Reggiano shavings

fresh parsley, chopped (optional)

On a clean work surface, mound flours and make a large well. Crack eggs and extra yolk into the well, add olive oil and salt. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms, then knead by hand about 8–10 minutes until smooth and elastic. If dough is sticky, add flour 1 tbsp at a time; if too dry, wet hands with a few drops of water. Form into a ball, wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Make the dough

After resting, divide dough into 4 pieces. Keep pieces you are not working with wrapped. On lightly floured surface or with a pasta machine, roll each piece into thin sheets (about 1.5–2 mm). If using a machine, start at widest setting and pass then progressively to thinner settings. Lay sheets on lightly floured surface covered with a towel to avoid drying.

Roll the dough

Heat 1 tbsp olive oil in a large skillet over medium heat. Add spinach in batches, stirring until wilted, about 2–3 minutes. Remove from heat and transfer to a fine-mesh sieve. Press and squeeze out as much liquid as possible. Let cool slightly.

Cook and drain spinach

Chop the squeezed spinach finely and transfer to a bowl. Add ricotta, 3/4 cup grated parmesan, the beaten egg, nutmeg, 1/2 tsp salt and 1/4 tsp black pepper. Mix thoroughly until uniform. Taste and adjust seasoning. If mixture is too wet, fold in 1–2 tbsp breadcrumbs or more drained spinach to reach a spreadable consistency suitable for piping or spooning.

Prepare filling

Place one pasta sheet on a lightly floured board. Using a teaspoon or small scoop, place rounded 1 tsp portions of filling spaced about 1.5 inches apart. Brush around the filling lightly with water or beaten egg to help seal. Cover with a second pasta sheet and press gently around each mound to remove air, then press edges to seal. Use a ravioli cutter or a sharp knife to cut between mounds into individual ravioli. Press edges with fork tines to ensure a tight seal. Transfer finished ravioli to a tray lightly dusted with semolina or flour. Repeat with remaining sheets and filling.

Form ravioli

If not cooking immediately, freeze ravioli on a tray until firm then transfer to a sealed bag for up to 2 months. If cooking right away, keep covered with a towel to prevent drying.

Freeze or rest

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle in 1 tbsp flour and whisk constantly for 1 minute to cook the raw flour taste.

Start the roux

Gradually whisk in 1 cup milk and 1/2 cup heavy cream, bringing the mixture to a gentle simmer. Continue to whisk until thickened, about 3–5 minutes. Remove from heat and whisk in 1 cup freshly grated parmesan until melted and smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper and optional 1/2 tsp lemon zest. If sauce is too thick, thin with up to 2 tbsp additional milk. Keep warm on very low heat, stirring occasionally.

Finish the sauce

Bring a large pot of salted water (1 tbsp coarse salt) to a rolling boil. Add ravioli in batches so they have room to move. Fresh ravioli will cook 3–4 minutes; frozen ravioli will take 4–6 minutes — they are done when they float and the pasta is tender. Use a slotted spoon to transfer cooked ravioli directly into the warm parmesan cream sauce.

Cook ravioli

Gently stir the ravioli in the sauce to coat, adding 1 tbsp unsalted butter and a splash of pasta cooking water if needed to loosen the sauce. Divide into 4 warm plates (servings = 4). Garnish with chopped parsley and extra grated parmesan. Serve immediately.

Toss and serve

all-purpose flour

semolina flour

large eggs

egg yolk

fine salt

fresh spinach (packed)

ricotta (whole-milk)

parmesan cheese (grated)

egg (large, beaten)

nutmeg (freshly grated)

freshly ground black pepper

garlic (minced)

milk (whole)

heavy cream

parmesan cheese (freshly grated)

salt

lemon zest (optional)

fresh parsley (chopped)

extra grated parmesan

coarse salt for pasta water

Preheat oven to 250°F (120°C). Line two baking sheets with parchment paper. Mark 8 circles about 7–8 cm (3 inches) across on the paper as guides for mini pavlovas, spacing them evenly; turn the paper over so ink doesn't touch the meringue.

Prepare oven and baking sheet

Bring egg whites to room temperature (20–30 minutes out of fridge) for best volume. In a clean, dry bowl free of grease, whisk the 4 egg whites and a pinch of fine sea salt with an electric mixer on medium speed until soft peaks form.

Beat egg whites

With the mixer running, add the 1 cup caster sugar slowly, about a tablespoon at a time, allowing sugar to dissolve and the mixture to become glossy. After all sugar is added, continue beating on high until stiff, glossy peaks form and the mixture feels smooth between your fingers (no graininess), about 3–5 minutes.

Add sugar gradually

Gently fold in 1 tsp cornstarch, 1 tsp white wine vinegar (or lemon juice), and 1 tsp vanilla extract with a rubber spatula. These add stability and a crisp shell with a marshmallow center.

Stabilize and flavor

Transfer meringue to a piping bag fitted with a large round or star tip, or use two spoons. Pipe or spoon mounds onto the prepared circles to form 8 nests with a slight well in the center for the cream. Smooth edges with a wet fingertip if needed.

Pipe or spoon meringues

Bake in the preheated 250°F (120°C) oven for 60–70 minutes until the shells are dry to the touch and lift easily from the parchment. Turn off the oven and let the meringues cool completely inside the oven with the door closed or slightly ajar for 1 hour to prevent cracks. Remove and cool fully on a rack.

Bake and cool

Chill bowl and beaters in the freezer for 10–15 minutes before whipping to help cream whip better.

Pour 1 cup cold heavy cream into the chilled bowl. Using an electric mixer, whisk on medium-high speed until it begins to thicken. Add 2 tbs icing sugar and 1 tsp vanilla extract, then continue to whip to soft-medium peaks. Do not overwhip — you want a light, creamy texture that will hold its shape when spooned into the meringue wells.

Place cooled meringue shells on a serving platter.

Spoon or pipe a generous tablespoon of crème chantilly into the center well of each meringue shell (reserve a little for finishing if desired).

Distribute fresh blueberries evenly over the cream on each pavlova — about 6–8 blueberries per mini pavlova depending on size.

Spoon 1/2 tablespoon of passion fruit pulp (with seeds) over the blueberries and cream on each mini pavlova so the tart juice seeps into the cream and meringue.

Optional: Dust lightly with powdered sugar and top each pavlova with a small mint leaf for color.

Serve shortly after assembling. Mini pavlovas are best eaten the same day to keep the meringue crisp; if you must assemble ahead, store shells and cream separately and combine within 1–2 hours of serving.

egg whites

caster (superfine) sugar

cornstarch (cornflour)

white wine vinegar or lemon juice

vanilla extract

fine sea salt

heavy (whipping) cream

icing (confectioners') sugar

fresh blueberries

passion fruit pulp (with seeds)

powdered sugar (optional, for dusting)

fresh mint leaves (optional)

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper; if desired, draw 1½–2-inch circles on the underside as a guide and flip the paper over.

Preheat and prepare

In a medium saucepan combine 3 cups water, 1/2 cup unsalted butter, 1 tablespoon granulated sugar and 1/2 teaspoon salt. Bring to a full boil over medium-high heat. Remove from heat, add 1 1/4 cups all-purpose flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the pan (about 1–2 minutes). Return to low heat and cook, stirring constantly, for 30–60 seconds to dry slightly.

Transfer dough to a mixing bowl or stand mixer fitted with paddle. Let cool 3–4 minutes (so eggs won't scramble). Add eggs one at a time (4 large), beating well after each addition until the dough is smooth, glossy and holds a soft peak. You may not need all eggs — dough should be pipeable but not runny.

Incorporate eggs

Fill a large round piping bag fitted with a 1/2-inch plain tip (or use a spoon) and pipe 1½–2-inch rounds spaced 1–2 inches apart. Smooth any peaks with a wet fingertip. Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake another 20–25 minutes until puffed and deep golden brown. Do not open oven during baking. When done, remove to a wire rack and poke a small hole in the side of each puff with a skewer to release steam. Cool completely.

Pipe and bake

In a saucepan, heat 2 cups whole milk with the vanilla bean seeds and pod (or 1 tsp vanilla extract) until just steaming — do not boil. Remove from heat and let sit 10 minutes if using a vanilla pod, then remove pod.

Infuse milk

In a bowl, whisk together 4 large egg yolks and 3/4 cup granulated sugar until pale. Whisk in 1/4 cup cornstarch until smooth and lump-free.

Whisk yolks and dry ingredients

Slowly whisk about 1/3 of the hot milk into the yolk mixture to temper, then pour the tempered yolk mixture back into the saucepan with the remaining milk. Return to medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil (1–2 minutes). Boil for 30 seconds while whisking to cook out starch taste.

Temper and cook

Remove from heat and whisk in 2 tablespoons unsalted butter until incorporated. Pour pastry cream into a clean bowl, press plastic wrap directly onto surface to prevent a skin, and cool to room temperature, then refrigerate at least 2 hours until fully chilled and set.

Finish

Hull and roughly chop 2 cups fresh strawberries. Toss with 2 tablespoons powdered sugar and 1 tablespoon lemon juice. Let macerate 10–15 minutes until juicy. If you want a smoother strawberry filling, mash lightly or pulse once or twice in a food processor. Optionally stir in 2 tablespoons strawberry jam for extra shine and flavor.

Prepare strawberries

For strawberry-flavored crème pâtissière, fold about 3/4 cup of the macerated strawberries (with a little juice) into the chilled pastry cream to taste, leaving some strawberry pieces for texture. Reserve remaining strawberries for garnish or serving.

Combine with pastry cream (optional)

Place 4 oz chopped semi-sweet chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until just simmering, pour over chocolate, let sit 1 minute, then stir until smooth. Stir in 1 tablespoon unsalted butter until glossy. Keep warm or slightly cooled but still pourable.

Prepare chocolate glaze (optional)

Cut each cooled choux puff in half horizontally or make a small hole in the bottom. Fit a piping bag with a small plain tip and fill with plain pastry cream or the strawberry-folded pastry cream. Pipe about 1 to 1 1/2 tablespoons of cream into each puff. If using chopped strawberries, either mix a few pieces into the cream centers or insert a small spoonful into each puff along with the cream.

Fill profiteroles

If using chocolate glaze, dip the top halves of the filled profiteroles into the warm glaze or spoon glaze over them and set on a rack to let it set. Dust with powdered sugar and top with a thin slice of macerated strawberry or a whole small berry if desired. Alternatively arrange filled profiteroles on a platter and spoon warm chocolate over the assembled stack for a classic profiterole presentation.

Glaze and garnish

water

granulated sugar

whole milk

vanilla bean (or vanilla extract)

large egg yolks

cornstarch

fresh strawberries

powdered sugar

lemon juice

optional: strawberry jam

semi-sweet chocolate

Chop the dark chocolate fine and weigh out 340 g. Melt 2/3 of the chocolate (about 225 g) with the cocoa butter, if using, in a heatproof bowl over a simmering water bath (sous vide off) until it reaches 45-48°C (113-118°F). Remove from heat and add the remaining chopped chocolate (about 115 g) stirring until it cools to 31-32°C (88-90°F) for dark chocolate. Keep warm over the water bath, maintaining that temperature.

Temper chocolate

If you are not tempering precisely, you can use tempered couverture or use the seeding method above and keep temperature stable. Do not overheat or allow to seize.

Line a baking sheet with parchment. In a small heavy saucepan, spread 80 g sugar in an even layer. Warm over medium heat without stirring until the sugar melts around the edges; gently swirl the pan to encourage even melting. Once fully amber (watch closely to avoid burning), remove from heat and immediately stir in the pistachios so they are evenly coated. Pour the hot praline onto the prepared sheet and let cool and harden.

Make pistachio praline

When cool, break the praline into pieces and pulse in a food processor until it becomes a coarse paste. Add the cream, butter and salt and continue processing until smooth but still slightly textured — a thick paste that can be piped or spooned (about 60–90 seconds). If mixture is too stiff, warm briefly (in 5–10 second bursts in microwave) to reach a pipeable consistency.

Process praline

Sprinkle gelatin over 15 ml cold water and let bloom for 5 minutes.

Prepare gelatin

In a small saucepan, combine raspberries, 30 g sugar and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and sugar dissolves (about 6–8 minutes). Remove from heat and press through a fine mesh sieve to remove seeds, yielding a smooth puree (about 130–140 g puree).

Cook raspberries

Return a few tablespoons of the warm puree to the bloomed gelatin to dissolve it, then whisk that back into the remaining warm puree until fully incorporated and smooth. Taste and adjust sweetness if necessary. Allow the puree to cool to about 30–35°C (86–95°F) so it will set but still be pourable.

Incorporate gelatin

Pour the cooled raspberry gelée into a shallow small container or squeeze bottle to make filling the molds easier. Refrigerate briefly if needed until slightly thickened but not fully firm (about 10–15 minutes).

Using a polycarbonate bonbon mold or silicone mold with small cavities (approx. 20–25 small bonbons), pour tempered chocolate into each cavity to fully coat. Tap the mold to remove air bubbles, then invert over a tray and scrape the excess chocolate off with a bench scraper leaving the cavities fully lined and open at top. Place mold in the refrigerator for 5–8 minutes to set until the chocolate is firm but not excessively cold.

Make chocolate molds (first coat)

Pipe or spoon a layer (about 3–4 g) of pistachio praline into each chocolate-lined cavity, leaving room in the center for the raspberry gelée and for sealing with chocolate. Smooth lightly and chill for 5 minutes to firm slightly.

Fill with pistachio praline

Pipe approximately 1.5–2 g (or about 1/2 teaspoon) of the slightly set raspberry gelée into the center of each praline-filled cavity so the gelée is enclosed by pistachio praline but not touching the mold edges (leave about 2–3 mm gap to the rim for sealing). Chill the mold briefly until the gelée firms enough not to run (about 10–15 minutes).

Add raspberry gelée

Reheat any reserved tempered chocolate to working temperature (31–32°C) if it has cooled. Pour tempered chocolate over the cavities to seal, scraping the top clean with a bench scraper. Invert the mold, tap gently to release and allow excess to fall out. Place mold in refrigerator for 5–10 minutes to fully set. Carefully turn the mold over and tap to release the bonbons onto a tray.

Seal and demold

Optional: brush a tiny amount of neutral oil onto the bonbon tops for extra shine and press a few chopped pistachios or pistachio dust onto the top before the chocolate fully sets. Let bonbons rest at cool room temperature (16–20°C) for at least 24 hours to allow chocolate to set fully and flavors to meld before serving.

Wild & Tame Mushroom Risotto

Spinach & Ricotta Ravioli

Mini Pavlova

Profiterole

Chocolate Bonbon

Venison Tartare

Foie Gras, Duck & Pork Terrine

Rôtisserie Chicken Roll

Waffle

Croque Monsieur Crêpe

Market Fruit Salad

Harvest Board

Cheese Board

Charcuterie

Crudités & Marinated Vegetables

Seasonal Fruit

Shrimp Tempura

Scallop Tartare

Smoked Salmon Crêpe

Crab & Salmon Cake

Oyster

Truffled Fries

Tomato Tartelette

Caramelized Onion Tart