Pork Tenderloin, Red Cabbage, Citrus Reduction Sauce


Demi-glace is a fundamental ingredient in French cooking. Although it is really time consuming, using it for your saucing can really elevate your cooking.

Carrot Ginger Soup

Carrot Ginger Soup

Carrots and ginger are a match made in heaven. We combine them here in a creamy, sweet and tangy soup that is sure to delight your guests.

Pork Tenderloin, Red Cabbage, Citrus Reduction Sauce

Wine Reduction Sauce

This is a classic wine reduction sauce that is often misunderstood. While the wine does gets reduced, the mouthfeel results from the use of demi-glace.

Duck Breast with Reduction Sauce

Duck Breast

Sous vide is a perfect technique to use when cooking duck breasts. The result is tender, juicy and delicious, and easily repeatable.

Cream Of Mushroom Soup

Mushroom Cream Soup

A flavorful, supple and light mushroom soup, we rely on blending it thoroughly and straining it through a very fine mesh sieve.

Cream of Tomato Soup

Cream of Tomato Soup

A rich, very complex tomato soup, good by itself or as part of a more general appetizer, perhaps in a shot glass.

Salmon Fillet, Asian Dressing, Watercress

Salmon Sous Vide

Salmon cooked sous vide is succulent, juicy and truly extraordinary. We often hear people say that they never had salmon this good.

Gnocchi Three Sizes

Potato Gnocchi

When properly prepared potato gnocchi can be sublime. It is important to understand the right technique to create these little pillows of love