Cooking instructions

The snow crab feast Cooking instruction
Homemade brioche bread Warm the bread in an oven at 400˚F for 5 minutes
Oyster mushroom Reheat the mushroom in the oven 400˚F for 7-10 minutes. Add the vinaigrette and the cheese on the top
Crisp lettuce Toss lettuce with creamy dressing, add garnish and serve.
Crab, butter and mayonnaise The crab can be eaten cold as is, with the mayonnaise and the butter warmed up in the microwave. If you want to eat the crab hot, we suggest that you cook it 30 second in a salted boiling water, serve it right away
Fingerling potato Cook the potato with some olive oil in the oven at 400˚F for 15 to 20 minutes until golden crisp. Serve with sour cream.
éclair pastry Ready to eat
THE SPRING BOX Cooking instruction
Focaccia Warm the bread in an oven or on the BBQ.
crab raviolis Slowly heat the sauce and garnish in a skillet over medium heat. Cook ravioli in boiling salted water for 4 minutes. Drain gently and mix with the sauce in the pan. Place the sauce in the bottom of the plate, the ravioli, shrimps and finish with the bok choy.
Duck magret Heat oven to 350°F. In a skillet over low-medium heat, fry duck breast on fat side until brown. Turn meat side down and fry for 1 minute. Turn the duck breast over to the fat side and cook in the oven for 7 minutes. Let the meat rest for 5 minutes then slice. Serve.
sides and lettuce Sides: Take the burnt green onion condiment out of the refrigerator at room temperature. Reheat vegetables in oven at 350°F to desired heat. Place on plate and add crispy chicken skin on top.

Lettuce: Toss lettuce with creamy dressing, add garnish and serve.
tartlets Add the whipped cream on top and serve.
Cooking instruction
Focaccia Reheat on the BBQ or in the oven (350°F - 5 min)
Chicken liver mousse Open the container, enjoy over crackers
Beef tataki Place the slices of beef in the bottom of the plate. Add a touch of salt on the meat. Add a few dots of smoked herring emulsion. Add endive leaves and bread croutons. Ready to serve.
Shrimp guédille Butter the breads. Cook the breads in a pan over medium heat until browned. Breads will be softer if warmed.
Mix shrimp container with hot pepper mayonnaise. Top buns with shrimp mixture. Toss lettuce with dressing and topping. Serve with Gorria pepper chips.
Artic char tartar Mix the tartar container and these toppings with the chive mayonnaise. Place the mixture on a plate and garnish with puffed rice chips and mustard leaf.
Carrot soup Chauffer la soupe dans un chaudron à feux moyen en remuant régulièrement jusqu’à ébullition. Servir et ajouter la crème sure et les morceaux de bacon en garniture.
Crisp lettuce Toss lettuce with creamy dressing, add garnish and serve.
Braised beef lasagna bake the lasagna(still frozen) at 350˚F for 50 minutes
duck parmentier Bake the parmentier (still frozen) at 375°F for 50 minutes
Rib steak and garnishes In a pot of hot water (from the tap), temper the  bag for 15 minutes. Remove the meat from the bag and cook on the BBQ (or in a frying pan) to brown on each side. Let the meat rest for 5 minutes then slice. Then, put the meat back in the oven for a few minutes to make sure you get the desired heat and/or cooking.

Sides: Take the burnt green onion condiment out of the refrigerator at room temperature. Reheat the vegetables in the oven at 350°F to desired heat and add anicet honey lacquer on top of Nantaise carrots. Place on plate and add beet chips on top

Lettuce: Toss lettuce with creamy dressing, add garnish and serve.
duck breast and garnishes Heat oven to 350°F.  In a skillet over low-medium heat, fry duck breast on fat side until brown. Turn meat side down and fry for 1 minute. Turn the duck breast over to the fat side and cook in the oven for 7 minutes. Let the meat rest for 5 minutes then slice. Serve.         

Sides: Take the burnt green onion condiment out of the refrigerator at room temperature. Reheat the vegetables in the oven at 350°F to desired heat and add anicet honey lacquer on top of Nantaise carrots. Place on plate and add beet chips on top

Lettuce: Toss lettuce with creamy dressing, add garnish and serve.
Artic char and garnishes In the oven: 
Preheat oven to 350°F. Place the papillotes on a baking sheet. Bake for 8 minutes and let the fish rest for 5 minutes. 

sides: Heat the fumet in a saucepan or in the microwave.
Pour the salad into a bowl and mix with the vinaigrette. 
Cacio e pepe ravioli Heat the parmesan cream in a pan over low heat ann add the king mushroom. Cook the ravioli in boiling salted water for 4 minutes. Drain gently and mix with the parmesan cream in a pan. Pour them on the plate, add a few pieces of coppa, parmesan and blood sorrel leaves.
Crab ravioli Slowly heat the sauce and garnish in a skillet over medium heat. Cook ravioli in boiling salted water for 4 minutes. Drain gently and mix with the sauce in the pan. Place the sauce in the bottom of the plate, the ravioli, shrimps and finish with the bok choy.
Gnoochi Cook the gnocchi in boiling salted water for 2 minutes. Drain them.
In a hot frying pan with a little butter, brown the gnocchi on both sides.
Place the gnocchi on the plates.
Heat the lamb, lamb bacon and meat juices in a pan. Once hot, add this filling to the gnocchi.
Add cheese shavings and baby watercress. Serve
eclair pastry Ready to eat.
chocolate tartlet Add the whipped cream on top and serve.
Chocolate cookie Bake in a 375°F oven for 10 minutes. Give the baking tray a 180° turn halfway
camarel and peanuts cookie Bake in a 375°F oven for 10 minutes. Give the baking tray a 180° turn halfway