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Bordier Butter Crepes
and Caramelized Apples  

A luscious pairing of golden crepes and sweet, buttery apples.

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Foie Gras Terrine

Celebrate the season with silky foie gras terrine, enhanced by the magic of fresh French black truffle.

Paris Brest

A classic French dessert with airy choux pastry and hezulnut praline cream.

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Bordier butter crepes_edited.jpg

Bordier Butter Crepes
and Caramelized Apples  

A luscious pairing of golden crepes and sweet, buttery apples.

Bordier butter crepes_edited.jpg

Bordier Butter Crepes
and Caramelized Apples  

A luscious pairing of golden crepes and sweet, buttery apples.

White Asparagus with Bellota Ham & Chive Dressing

Delight in tender white asparagus topped with savory Bellota ham, enhanced by a chive dressing and a touch of honey.

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Sardines and Leeks

By Josselin MARIE, La Table de Colette

Enjoy the exquisite harmony of Sardines and Leeks, crafted by Josselin MARIE of La Table de Colette. This dish blends tender leeks with the rich flavors of premium sardines for a refined culinary experience

White Asparagus with Cured Egg Yolk

Savor the elegance of white asparagus paired with the umami-rich depth of cured egg yolk. A simple yet luxurious dish that celebrates pure, refined flavors.

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Pan Seared Black Pudding with Apples and Baby Greens

Infamously, Christian Parra had a Michelin star at his restaurant and then, when he put the Boudin Noir on the menu, won his second star. It is so praised that even Alain Ducasse included it verbatim in his culinary bible. Best served with rustic mashed potatoes, with apples.

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