Black truffle and parsley crusted rack of caribou, apple-chestnut fondant, roast squash and crab-apple venison jus

• 800 g rack of caribou (2 racks)
• 100 g finely chopped black truffles
• 5 ml truffle oil
• 60 g finely chopped parsley
• 300 g butternut squash cut into large cubes
• 3 l red wine game stock
• 2 kg caribou trimmings and bones
• 2 l red wine
• 200 ml Port wine
• 200 g aromatic garnish (onion, carrot, garlic, celery, leek)
• Bouquet garni (parsley stem, fresh thyme and bay leaf)
• 60 ml crab-apple jelly

Apple-chestnut Fondant

• 1 kg Granny Smith apples
• 200 g onions, thinly sliced
• 200 g organic chestnuts, crumbled
• 200 g sugar
• 100 ml apple cider vinegar

Directions

Preparing the caribou and sauce

Trim the caribou racks and keep the trimmings for the sauce. Boil the red wine in a casserole and flame to reduce the alcohol. Set aside.

Sauté the caribou trimmings, carcasses and bones for 15 minutes until well browned. Dice and add the aromatic garnish (mirepoix) and sweat for 5 minutes on medium heat.

Add the Port and red wine to the pan and cook for 10 minutes on high heat, then add the game stock and bouquet garni. Cook on low heat for 2 hours to reduce to 200 ml of sauce. Strain through a fine sieve and season. Set aside and keep warm.

Apple-chestnut Fondant

Sweat the sliced onions in vegetable oil on low heat for 10 minutes until transparent. Set aside.

In a large pan, heat the sugar to a caramel colour then deglaze with the apple cider vinegar. Reduce the mixture on low heat for 5 minutes then add the onions.

While the caramel is cooking, sauté the cubed apples in butter, ensuring they remain crunchy then drain. Add the apples to the caramel-onion mixture and cook for another 10 minutes. Add the crumbled chestnuts, cook for 3 minutes, season and shape the mixture into small circles.

Cooking and final assembly

Sear the racks in a pan then finish in a hot oven for 4 minutes. Let stand 5 minutes on a grill prior to serving.

Heat the sauce and blend in 50 grams of tempered butter.

Sear and lightly brown the squash cubes in clarified butter for 3 minutes on each side.

Mix the chopped truffle with the truffle oil and chopped parsley. Cover each rack with the mixture and warm in the oven.

Cut each rack into two, place the halves individually in the centre of a hot plate. Add the apple-chestnut fondant and the cubes of roasted squash (5 per plate). Pour the sauce around the meat and top with a little crab-apple jelly just before serving.

Halibut back and sheer scampi ravioline with truffles and Hokkaido squash purée graced with a frothy pepper squash lobster stock

• 400 g halibut filet (skin removed)
• 4 scampi, shelled
• 3 drops truffle oil
• 1/2 l pepper squash juice
• 1/2 l butternut squash juice
• 1 kg Hokkaido squash (or pumpkin)
• 300 g yellow onions, thinly sliced
• 150 g butter, tempered
• sq baby sprouts (bittercress, Swiss chard, coriander, chervil)
• 15 g truffles, julienned

Lobster Stock

• 2 kg lobster carcasses
• 100 ml Noilly Prat
• 200 ml white wine
• 300 g aromatics

Truffle Ravioline Dough (prepare the day before or use Chinese wrappers)

• 250 g strong flour
• 90 ml boiling water
• 20 ml vegetable oil
• 3 drops truffle oil
• 20 g truffles, chopped
• 2 g fine salt

Directions

Hokkaido Squash Purée

Reduce the squash juice obtained using a juice extractor by half. Strain through cheesecloth and reserve.

Peel and seed the Hokkaido squash and cut into large cubes. Sweat the onions in olive oil without browning and add the Hokkaido squash. Season with salt, add a bit of water, cover and cook gently for 40 minutes. Drain and purée the flesh in a food processor. When ready to serve, warm the purée and incorporate 30 g of butter.

Lobster Stock

Sear and lightly brown the lobster carcasses in olive oil. Add the aromatics (diced onions, shallots, celery, white leeks) and sweat down for 10 minutes. Deglaze the pan with the Noilly Prat and white wine, and allow to reduce for 5 minutes. Add water to cover the lobster carcasses and add some parsley and chervil stocks along with a few tarragon leaves.

Cook for 30 minutes and strain through cheesecloth.

Transfer to a saucepan and reduce by half. Season lightly and reserve.

Raviolines

Blend all of the ingredients for 1 minute in a food processor to obtain a smooth dough. Reserve in the refrigerator.

Approximately 20 minutes before preparing the raviolines, cut the scampis in two lengthwise, season with salt and pepper, and drizzle with the truffle oil.

Prepare the raviolines, being sure to roll out the dough as thinly as possible around half of a scampie, and cook in boiling salted water.

Final Preparation and Assembly

Cut the halibut filet into four equal portions, season and sear in olive oil for 4 minutes using a non-stick pan.

Pour the reduced squash juice and lobster stock into a saucepan and gently reduce for 10 minutes. When ready to serve, add 120 g of butter and emulsify using an electric mixer.

Place a halibut filet at the centre of a very deep plate. Top with a spoonful of Hokkaido squash purée and then a ravioline. Top with some of the frothy lobster stock and a couple of cubes of squash sautéed in olive oil.

Mix the baby sprouts and julienned truffles and gently place atop the ravioline.

Serve piping hot.

Kamouraska rack of lamb roasted, with fleur de sel, crispy truffle and goat cheese ravioli, lightly-sautéed baby vegetables

Ingredients (Serves 4)

• 1.2 kg rack of Kamouraska lamb (2 racks of 8 chops each)
• 300 g baby vegetables (carrot, pattypan, ratte potatoes, beets, snap peas)
• 1 tomato
• 30 g Guérande flower of salt
• 5 g medium ground black pepper
• 3 g chopped fresh thyme and rosemary

Truffle and Goat Cheese Ravioli

• 80 g fresh Tournevent goat cheese
• 5 g chopped truffles
• Truffle oil
• 4 dumpling dough puffs

Smoked Tomato Vinaigrette

• 2 blanched and seeded tomatoes
• 15 ml Xérès vinegar
• 10 ml clover honey
• 40 ml grapeseed oil

Directions

Truffle and Goat Cheese Ravioli

Blend the cheese into the chopped truffles and oil, and add a little pepper from the mill. Prepare 4 small stuffed puffs using the dumpling dough, and refrigerate. Before serving, deep-fry the raviolis for 1 minute. Drain thoroughly.

Smoked Tomato Vinaigrette

Cover the halibut filet with coarse (or sea) salt and reserve in the refrigerator for 8 hours. Rinse the filet well and smoke for 6 minutes (optional).

Preparing and Cooking the Racks of Lamb

Mix the flower of salt with the ground pepper and chopped herbs. Set aside. Do not season the racks. Sear for 2 minutes in a pan on high heat to redden them. Rub the surface of the meat with the salt and pepper mix, and finish cooking in a hot oven for 8 minutes. Place the racks on a grill near the oven to settle for 10 minutes.

Vegetables and Presentation

Blanche and seed the tomato, then cut in 4. Sprinkle each quarter tomato with the fresh thyme, a pinch of sugar, salt and pepper. Moisten with a little olive oil and oven-glaze on low heat for 45 minutes. Sauté the baby vegetables with a little diced French shallot in olive oil, without browning.

Cut each rack in 4. Dress a heated plate with a glazed tomato quarter, placing one portion of lamb on top and one on the side. Surround with the baby vegetables. Seat the piping hot ravioli on top and decorate with a drizzle of smoked tomato vinaigrette.

Rare-cooked red tuna tataki, brandade of lightly smoked halibut, salad of baby sprouts and sweet pepper coulis

Ingredients (Serves 4)

• 300 g sushi-grade red tuna (2 rectangular pieces)
• 100 g tatsoi, oak leaf and mizuna sprouts, purple basil and flower petals

Brandade of Halibut

• 300 g fresh halibut filet
• 100 g potatoes, chopped
• 300 ml milk
• 100 ml cream
• 50 ml olive oil
• 200 ml whipped cream
• 2 gelatine (2 g sheets)
• 1/2 garlic clove
• 1 stalk of fresh thyme

Red Pepper Coulis

• 200 g red pepper, thinly sliced
• 60 g shallots, minced
• 60 ml virgin olive oil

Directions

Tuna Tataki

Season the tuna pieces with salt and freshly ground pepper. In a hot non-stick pan, sear the tuna on both sides for 30 seconds (ensuring the centre remains raw). Cool immediately on ice and reserve in the refrigerator.

Brandade of Halibut

Cover the halibut filet with coarse (or sea) salt and reserve in the refrigerator for 8 hours. Rinse the filet well and smoke for 6 minutes (optional).

In a sauté pan, combine the milk, cream, garlic and fresh thyme. Lightly salt and cook the halibut and potatoes over low heat. Drain thoroughly (reserving the liquid) and blend in a food processor while hot, check seasoning and incorporate warm olive oil. Melt the gelatine in a bit of the halibut cooking liquid and incorporate into the mixture.

Cool on ice and incorporate the whipped cream. Reserve in the refrigerator.

Red Pepper Coulis

Sweat the shallots in a little olive oil and add the red pepper. Season, add 100 ml of water and cook covered for 15 minutes.
Transfer the cooked peppers into a blender, add a splash of sherry vinegar and emulsify while adding the olive oil in a slow and steady stream.

Final Assembly and Presentation

Cut the tuna into 2 cm‑thick slices and set them upright. Dress the sprouts with herb vinaigrette and form the brandade of halibut into a quenelle. Sprinkle the tuna with a few grains of Gueranade salt and serve.

Marinated lobster, smoked salmon and scampi roulade with beet juice and aniseed croquant

Ingredients (Serves 4)

• 2 lobsters, cooked and shelled
• 50 g mini mesclun greens
• 10 g dill, chervil, and tarragon
• 300 ml red beet juice (obtained with a juicer)

Salmon and Scampi Roulade

• 100 g smoked salmon (for mousse)
• 240 g smoked salmon (4 slices)
• 250 g scampi, shelled (4)
• 150 g 35% cream
• 10 g soft butter
• 300 ml fumet of lobster
• 3 g gelatin powder
• Tabasco
• 1/2 lime, juiced

Lobster Marinade

• 300 ml virgin olive oil
• 80 g lemon, orange and grapefruit juice
• 20 g ginger, chopped
• 40 ml chervil, chives, tarragon, dill, chopped
• Salt and pepper

Aniseed Croquant

• 150 g flour
• 75 g melted butter
• 5 egg whites
• 6 g salt
• 6 g icing sugar
• 2 g aniseed

Directions

Salmon and Scampi Roulade

Mousse: Reduce the lobster fumet to 80 ml. Dissolve the gelatin in the warm fumet. In a food processor, purée the smoked salmon and butter. At a slower speed, incorporate the warm fumet until the mixture is smooth. Add a little salt and Tabasco. Pour into a mixing bowl. Add the whipped cream. Refrigerate.

Thread the scampi onto skewers. Cook them in a frying pan with a little olive oil, then set aside to cool in the refrigerator. Spread some mousse on each slice of smoked salmon and top with a scampi. Place onto a sheet of plastic wrap and roll. Tuck the ends in and refrigerate.

Aniseed Croquant

Crush the aniseed to a fine powder. Mix together all the ingredients except the aniseed. Set aside for 15 minutes. Spread a thin layer of the mixture in a teardrop shape on waxed paper. Sprinkle with the ground aniseed and bake 8 minutes at 300°F. Keep dry.

Marinated Lobster

Mix all the marinade ingredients together, then add salt and pepper.

Cut the lobster tail lengthwise, and leave the claws whole. Add a little marinade and set aside for 10 minutes.

Presentation

Reduce the beet juice down to 50 ml. Refrigerate.

Place the roulade of smoked salmon and marinated lobster in the centre of a plate. Toss the mini mesclun together with the green herbs and season with a little marinade. Place a bouquet of herbs between the lobster and the roulade of salmon. Top the lobster with the aniseed croquant and garnish the plate by drizzling on a few drops of the beet juice reduction.

Mignons and seared lobster with Brillat-Savarin polenta, veal jus and lobster mousseline drizzled with pistachio oil

Ingredients (Serves 4)

• 1.4 kg of filet of veal, untrimmed
• lobsters of 750 g each
• 200 g of spinach
• 60 g of shallots, chopped
• 120 g of Brillat-Savarin
• 50 g of fine cornmeal
• 200 ml of milk
• 5 g of fresh thyme
• 1.5 kg of veal trimmings
• 2 L of beef stock
• 200 ml of dry white wine
• 200 g of aromatics (onions, carrots, garlic, celery, leeks)
• one bouquet garni (parsley stocks, fresh thyme, bay leaf)
• 20 ml of pistachio oil
• 200 g of sweet potato, julienned and fried

Lobster Mousseline

• 1 kg of lobster shells
• 80 ml of olive oil
• 150 g of onions
• 70 g of fennel
• 60 g of celeriac
• 60 g of carrots
• 60 ml of leeks
• 1 L of dry white wine
• 2 L of 35% cream
• 100 ml of tomato juice
• 20 g of garlic
• tarragon, to taste
• cognac

Directions

Lobster Mousseline

Sauté the lobster shells in olive oil over medium heat until well browned. Add the finely diced vegetables and cook gently for 10 minutes. Deglaze the pan with cognac, allow to reduce, and add the white wine. Reduce the wine by 1/2, add the cream and other ingredients, and season with salt and cayenne pepper to taste. Cook gently for approximately 30 minutes, adding a little cognac and lemon juice at the end. Pass through a fine strainer and reduce the liquid a bit if necessary. Adjust the seasoning and reserve, keeping warm.

Veal Jus

Trim the veal filet, tie up, and reserve in the refrigerator. In a skillet, sauté the veal trimmings for 5 minutes until well browned. Add the finely diced aromatics and sweat down for 5 minutes over medium heat. Add the white wine and reduce for 5 minutes over high heat. Then, add the beef stock and bouquet garni, cooking down over low heat for 45 minutes to obtain 200 ml of sauce. Season to taste and pass through a fine strainer. Reserve, keeping warm. At the last minute, whisk 60 g of unsalted butter into the warm jus.

Polenta

Cook the cornmeal in boiling milk with salt, pepper and chopped fresh thyme added. Spread out a 1 cm layer of the cooked polenta onto a baking sheet and cool. Then, cut into 8 cm rounds. Just before plating, sauté the polenta rounds in a little olive oil.

Final Preparation and Plating

Cook the lobsters in court-bouillon for 6 minutes, shell, and cut the tails in 2 lengthwise. Just before plating, sauté the lobster meat briefly in a little olive oil. Sear the veal filet in clarified butter and finish cooking in a hot oven for 6 minutes. Allow to rest for 10 minutes on a rack. Place the polenta rounds into rings, add the Brillat‑Savarin, and top with the spinach sautéed in butter with shallots. Slice the veal and place into the rings. Then, top with the sautéed lobster tails. Place each assembly delicately in the centre of a warm plate and gently remove the rings. Pour veal jus around each assembly and drizzle on a few drops of pistachio oil. Emulsify the lobster mousseline in a blender and top the lobster meat with 2 spoonfuls. Finally, garnish with the fried sweet potato juliennes.

Ingredients (Serves 4)

• 1.5 kg of deer shanks (osso bucco)
• 1.5 l of red wine
• 200 g of aromatic mixture*
• 1 bouquet garni**
• 60 ml of tomato paste
• 50 ml of virgin olive oil
• 20 g of juniper berries
• Salt and pepper, to taste
• 250 ml of water
• 100 ml of chicken stock

Morel Risotto

• 120 g of arborio rice
• 50 g of French chopped shallots
• 20 ml of extra virgin olive oil
• 30 g of butter
• 100 ml of white wine
• 100 ml of chicken stock
• 40 g of rehydrated dried morel
• 30 g of grated Parmesan cheese
• 50 ml of water
• Salt and pepper, to taste

*Aromatic mixture: diced onions, carrots, celery, garlic...
** Bouquet garni: rosemary, thyme, parsley and sheets of bay laurel

Directions

Braised Deer Shanks

Cut the deer shanks into pieces and pan fry in olive oil at medium heat until browned. Add the diced aromatic vegetable mixture and the tomato paste. Brown for 5 minutes at medium heat and then add the red wine. Boil the wine for 8‑10 minutes and then add water (about 250 ml) until the deer shanks are covered. Add the bouquet garni, season lightly, cover and cook in the oven at 150°C (300°F) for 2 hours (150 minutes). Remove the shanks and reduce the liquid by half. Add the juniper berries and let the combination stand for 10 minutes. Strain and then filter using a fine mesh strainer. After boning the shanks, cut meat into flakes; mix the flakes with the strained liquid and let simmer for 20 minutes to obtain a purée. Reserve the sauce for the presentation of the plate.

Morel Risotto

Lightly sweat the mushrooms with half the shallots and half the olive oil for 5 minutes and reserve. Fry the remaining shallots and the rice in the other half of oil for 3 minutes, until the rice becomes translucent. Add the white wine and cook slowly, stirring often, until the liquid has been completely absorbed. Add the morel mushrooms, the chicken stock and the water and cook slowly. Don't forget to stir often. Once the liquid is completely absorbed, repeat the last procedure until the liquid is completely absorbed and the rice is moist. Add the butter and parmesan cheese and season to taste.

Presentation

Place a portion of about three spoons of risotto in the middle of the plate, lightly flattening it out. Deposit 1/4 of the deer shanks in the middle of the risotto. Pour some sauce around the risotto.

Ingredients (Serves 4)

• 4 x 150 g organic salmon steaks
• 50 g fine beans
• 50 g yellow peppers
• 10 g french shallots, finely chopped
• 80 g coriander, swiss chard and watercress shoots
• 4 garlic cloves preserved in olive oil (heated in the oven)
• 10 ml balsamic vinegar, reduced

Eggplant Caviar

• 3 eggplants
• 2 garlic cloves, chopped
• 100 ml olive oil
• 1/2 lemon juice
• 30 g red peppers, finely diced

Tomato Compote

• 8 fresh tomatos
• 60 g onions, minced
• 2 garlic cloves
• 15 ml olive oil
• 10 g fresh thyme, chopped
• 20 g sugar
• 30 g black olives, finely diced
• 30 g pine nuts
• 1 bouquet garni*

Pickled Vegetables

• 15 g zucchini, finely diced
• 15 g yellow peppers, finely diced
• 15 g red peppers, finely diced
• 15 g fennel, finely diced
• 15 g carrots, finely diced
• 1 garlic clove, whole
• 100 ml virgin olive oil
• 1/2 lemon juice

Directions

Pickled Vegetables

Marinate the raw vegetables for 12 hours in the olive oil with the garlic clove and lemon juice. Season to taste.

Eggplant Caviar

Cut the eggplants in half, score the flesh and bake for 30 minutes in the oven at 220°C (425°F). Peel the skin and purée the flesh. Add the chopped garlic, olive oil, lemon juice and finely diced red peppers.

Tomato Compote

Submerge the tomatos in boiling water for 10 seconds. Drain and shock immediately in ice water. Peel and chop the tomatos into small cubes. Sweat the onions gently in olive oil for 10 minutes. Add the tomatos, chopped garlic, bouquet garni* sugar, and season to taste. Cook until all liquid has evaporated. Add the thyme, 20 g of butter, the olives, and the pine nuts.

Organic Salmon Steak

Skin the pepper, cut into strips and cook in olive oil over low heat (160°C, 325°F) with finely chopped shallots and olive oil. When ready to serve, heat with the beans. Using a non-stick pan, fry the salmon in olive oil for three minutes per side. Trace a line in a warm plate with the reduced balsamic vinegar. Place a spoonful of peppers and beans in the centre of the plate. Top with a salmon steak and a bit of eggplant caviar on the side. Top the salmon with a spoonful of tomatos and scatter the pickled vegetables and garlic around the plate. Garnish with the shoots and drizzle with fresh herb vinaigrette.