BOUILLABAISSE
BLACK COD, WILD PRAWN, MUSSEL & POTATO
Bring a pot of water to a full boil. Place and submerge the sealed bag of seafood and potato in the pot, turn down the flame and let the it simmer for 6 minutes. Carefully pick up the bag with tongs.
BOUILLABAISSE SOUP BASE
Put soup base in a sauce pan and bring it to a full boil. Add salt to taste and splash of water if necessary.
TO PLATE
Place the black cod in the middle of a shallow bowl, place the rest of the seafood and potato around the cod; pour the hot soup into the bowl and serve.
ANGUS BEEF SHORT RIBS
BRAISED SHORT RIBS
Bring a pot of water to a full boil. Place and submerge the sealed bag of ribs in the pot, turn down the flame and let the water simmer for 6 minutes. Carefully pick up the bag with tongs. Reserve the jus. Cut open the bag and serve.
POMME PUREE
Bring a pot of water to a full boil. Place and submerge the sealed bag of potato in the pot, turn down the flame and let the water simmer for 5 minutes. Carefully pick up the bag with tongs. Cut open the bag and serve.
ROASTED BRASSICAS & CARROT
Bring a pot of water to a full boil. Place and submerge the sealed bag of vegatables in the pot, turn down the flame and let the water simmer for 3 minutes. Carefully pick up the bag with tongs. Cut open the bag and serve.
TO PLATE
Place the pomme puree in the middle of a shallow bowl, place the short ribs in the middle and put the brassica and carrot randomly on the plate. Drizzle the reserved jus around the plate.
SAVORY FLAN
REHEAT
Preheat oven to 350F. Place the flan & roasted cauliflower (covered in foil) on a heat resistant tray or bowl and place in the middle of the oven. Heat for 8 mins or until warm.
DUNGENESS CRAB
Bring a pot of water to a full boil. Place and submerge the sealed bag of crab in the pot, turn down the flame and let the water simmer for 3 minutes. Carefully pick up the bag with tongs. Cut open the bag and serve.
CHEESE SAUCE
Place the sauce in a small bowl; microwave it for 15 seconds and stir.
TO PLATE
Place the flan in the middle of a plate, place the crab meat and caulflower on top of the flan; drizzle the cheese sauce on and around the flan and crab.
MACARONI & CHEESE
REHEAT
Preheat oven to 400F. Place the mac & cheese on a heat resistant tray or bowl and place in the middle of the oven. Heat for 8 mins or until warm and top of the pasta becoming crunchy.
POACHED LOBSTER TAIL
Bring a pot of water to a full boil. Place and submerge the sealed bag of lobster tail in the pot, turn down the flame and let the water simmer for 3 minutes. Carefully pick up the bag with tongs. Cut open the bag and serve.
TO PLATE
Place the tarragon aioli in the middle of a plate; place the lobster tail on top of the aioli; mount the fennel on top.
CAVIAR AND BURRATA
Toast the brioche. Serve the burrata and caviar with desired condiments.
*Attention avocado toast lover!!! save the burnt buddha's hand citrus sea salt for future use. Try making an avocado toast with toasted cumin seed (ground), extra virgin olive and sprinkle of the buddha's hand citrus sea salt.
LEEKS & POTATO SOUP
REHEAT
Bring the soup to a full boil and stir. Add salt to taste and water to desired consistency.