Recipes

Ingredients: Foie gras  Plain flour Pink salt Black pepper Toasted bread Balsamic glaze (available at most supermarkets)    Preparations: Foie Gras: Season foie gras with pink salt and black pepper. Lightly coat all sides of the foie gras with plain flour. Heat up your pan over high heat and sear each side of the foie gras for 45 seconds.   Plating time: Slice the bread to the size of the foie gras.  Toast the bread. Stack the pan seared foie gras on top of the toast. Drizzle with balsamic glaze and serve hot.   ..

Just three simple steps and you will impress all your guests with a restaurant standard crispy duck confit.   Step 1:  Defrost the duck confit.  Step 2:  Place the duck confit onto a casserole. *Skin side up. Step 3:  Into the oven for 10-15 mins at 180-190C or until the the duck skin is crispy.    Important! Always pre-heat your oven.      ..

A steak can taste incredible with a good seasoning of salt and pepper, and proper searing technique.   The first thing you want to do is take your steaks out of the fridge an hour before cooking. This is really important and makes a big difference both with how evenly your steak cooks and how juicy it turns out. Next, lay your steak on a board and blot them dry with a paper towel. Now that the steak is dry, start heating up your skillet over high heat. When the skillet is very hot, it’s time to season the steak. Add a generous amount of salt n black pepper.  Next, add about a..

This is an easy and quick dish to impress your guests with a delicious bowl of lobster bisque with lobster meat.   Ingredients: Naked lobster  Lobster bisque (frozen pack soup available in most supermarket) Black pepper Chives   Cooking: Defrost the frozen lobster bisque and naked lobster. Bring the lobster bisque to a boil. Add in the naked lobster 5 mins before serving (this is it make sure you do not over cooked the lobster to avoid rubbery texture). Sprinkle some black pepper. Ganish with chives.    ..

Ingredients: 3-4 eggs 1/4 cup milk 1 tbsp le beurre bordier butter Salt and black pepper  Extra virgin olive oil or truffle oil Chives    Cooking: First, beat the eggs. Place them in a medium bowl, and whisk until the yolk and whites are thoroughly combined. Add the milk and whisk again. Preheat your nonstick skillet with butter inside it. Warm the skillet over medium heat. Pour in the egg mixture, and let it cook for a few seconds, undisturbed. Then, pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs. Continue ..

So what is CROFFLE? A CROFFLE is the marriage of croissant and waffle.   Ingredients: Frozen croissant dough (available in most supermarkets) Frozen or fresh berries Maple syrup  Le beurre bordier yuzu butter   Cooking: Thaw your frozen croissant dough for about 3-5 minutes. Preheat your waffle maker. Place the croissant on the waffle maker and press down, cook until it reach your desired crispiness. Top with Le beurre bordier yuzu butter, berries and maple syrup...

Ingredients: 2 slices of brioche  2 pieces of foie gras  1 orange peeled 3 tbsp of brown sugar Salt & black pepper  Plain flour    Cooking: Slice the brioche to approximately 5mm thick. Cut it into rectangles around 2.5cm x 2cm toast it and keep it warm. Season the foie gras with salt and pepper and coat all sides with plain flour. Sear it in a very hot pan on both sides quickly just to caramelise each side (45 seconds each side) . Take an orange and peel it with a knife, slice it into slices approx 5mm thick and trim into even-sized discs approximately 1.5c..

Ingredients: Le Beurre Bordier butter Sourdough bread White button mushroom or wild mushroom.  Minced garlic Herbs (optional)  Pink salt Black pepper Chili flakes Wholegrain mustard Chopped chives or parsley    Procedures: Pan-fry mushrooms until well browned. Add a few knobs of Le Beurre Bordier butter.  Add minced garlic, chilli flakes and herbs. Stir well then season with pink salt and black pepper. Toast the sourdough bread. Spread wholegrain mustard or cream cheese on the toast. Spoon the mushrooms onto toasted bread. Garnish wit..