Cooking instructions

the hunter box Cooking instruction
deer tataki Place the miso and burnt pepper mayonnaise on the bottom of the plate. Add the pieces of tataki previously seasoned to your taste. Garnish with squash, Louis d'Or and smoked bread.
Duck magret Heat the oven at 350°F. Fry in a pan the magret on the fat side on a medium fire until browned. Turn the magret on the other side during 1 minute, On a rack, put the magret into the oven and bake for 7 minutes. Leave to rest the meat for 5 minutes and slide it.
side and sauce Reheat the vegetable purée and the sauce in the microwave or on the stove. reheat the vegetablein the over. Serve
cheese cake At least 60 minutes before tasting, take the cheesecake out of the freezer, remove it from the bag and let it rest at room temperature.
BBQ BOX Cook instruction
Focaccia Warm the bread in an oven or on the BBQ.
Chicken liver mousse Open the container, enjoy over crackers.
short ribs In a sauce pan of hot (tap) water, temper the sous vide bag for 15 minutes. Remove the meat from the bag and BBQ (pan-fry) to brown on each side.
Duck leg confit In a pool of lukewarm water, temper the quails for about 5 minutes. Once out of the bag, cook on the BBQ on a medium heat or into a pan until you get a crunchy and golden skin on each side. Serve.
Squash salad Mix the salad with dressing, add the sunflowers seed mix, serve
Side dish Sauté the Vegetable in a pan on medium heat with a table spoon of olive oil until slightly colored. Reheat the sauce.
Brownies Reheat in the oven at 350 for 7 minutes.
Fish Box Cooking instruction
Focaccia Warm the bread in an oven or on the BBQ.
sturgeon Place the sea urchin cream in the plate. Add the pieces of sturgeon previously season to your taste. Garnish with leek vinaigrette and chips. to serve.
Cod Preheat the oven to 375°F. Remove the Halibut from the bag and put it in the aluminum container Add a drizzle of olive oil, salt and pepper and put in the oven for 10 minutes. Reheat the vegetables in the oven until hot. Reheat the oyster cream and the vegetable purée in the microwave. Cook the ravioli in boiling salted water for 3 minutes, drain and mix with the oyster cream and serve.
Verrine open the container, add the crumble and serve.
The HOOGAN box Cooking instructions
Focaccia Warm the bread in an oven at 375F for 5 minutes.
Ravioli with squash and black truffle, chestnut, burnt onion and herb cream sauce

reheat the sauce in the microwaves.

Open the raviolis bag.
Cook the ravioli in boiling salter water for 3 minutes. Drain them gently and put then in a pan with a bit of butter.
Place the sauce in the plate.
Add the ravioli on top of the sauce, Then, add the garnishes : marinated onion, baby kale, bread chips and chestnuts.

Prince Edward Island beef tenderloin stuffed with foie gras from La Canardière farm and Périgord black truffle slices, seasonal vegetables, salsifi purée and hazelnut butter gravy Do not take the beef tenderloin out of the bag.
place the bag with the beef in a container of hot tap water for 12 minutes for rare cooking.
For medium cooking, leave it for 16 minutes.
Reheat the salsify purée and the sauce in the microwave.
Heat the vegetables (beet and salsify) in a pan with a little butter.
Dressing:
Place the beef in the center of the plate.
Add a little fleur de sel to the beef.
Add the purée and vegetables in the plate.
Add the sauce.
Add the mustard leaves and serve.
Caramel and marron glacé St-Honoré cake Ready to heat
the BEAUFORT box cooking instructions
Focaccia Warm the bread in an oven at 375F for 5 minutes.
foie gras mousse from La canardière, pear jelly with spices Open the container and enjoy with crakers.
Jerusalem artichoke soup, marinated chanterelle,

OPTION WITH TRUFFLE:
1 black truffle of 15-20 grams to be sliced at home
Reheat the soup in the microwave or in a saucepan over low heat. Pour into bowls and marinated chanterelles and a drizzle of olive oil and serve.

OPTION WITH TRUFFLE:
Add the truffle just before serving.
Using a microplane or a cheese grater, place a little truffle on the soup.


Lac St-Jean meat pie , Quebec turkey rouelle stuffed with cranberries, seasonal vegetables, gravy
Toutiàre du lac:
Defrost the tourtière in the fridge the day before. Cover the pie with aluminum foil. Cook in the oven at 315 F° for 2 hours. Remove the aluminum foil, brush the pastry with milk . Continue baking in the oven at 315 F° uncovered for 1:30 hours until the pastry underneath is colored and the potato cubes are completely cooked.
** If you wish to cook the frozen tourtière,
you must add 30 minutes of cooking time.
Turkey and sides dish:
Do not take the turkey roll out of the bag.

Place the turkey bag in a container of hot tap water for 12 minutes.
Reheat the vegetables purée and gravy in the microwave.
Heat the vegetables in a frying pan with a little butter.
dressing:
Put the turkey rouelle in the center of the plate.
Add a little fleur de sel to the turkey.
Add the purée and the vegetables.
Add the sauce.
Serve
cream puff ganache with dark chocolate, pistachio and caramel ready to eat
Cooking instruction
Focaccia Reheat on the BBQ or in the oven (350°F - 5 min)
Scones Cook the scone (still frozen) in the oven (350°F - 22 min). Give the baking tray a 180° turn halfway
tomato cream Reheat the cream over low heat. Dress with thethe fresh herbs and the crispy chicken skin. Serve.
deer tataki Place the miso and burnt pepper mayonnaise on the bottom of the plate. Add the pieces of tataki previously seasoned to your taste. Garnish with squash, Louis d'Or and smoked bread.
sturgeon Place the sea urchin cream in the plate. Add the pieces of sturgeon previously season to your taste. Garnish with leek vinaigrette and chips. to serve.
squash salad Mix the salad with dressing, add the sunflowers seeds mix, serve
mozarella di buffala Drain the mozzarella then slice it into quarters, season with fleur de sel and olive oil and set aside. Add the granola and the squash, garlic and apple condiment. Place the mozzarella then the mixture on the plate
Chicken liver mousse Open the container, enjoy over crackers
Seafood casserole Bake the casserole (still frozen) at 375°F for 50 minutes
vegetarien pâté chinois Bake the paté chinois (still frozen) at 375°F for 50 minutes
duck parmentier Bake the parmentier (still frozen) at 375°F for 50 minutes
seafood lasagna bake the lasagna(still frozen) at 350˚F for 50 minutes
tomato lasagna bake the lasagna(still frozen) at 350˚F for 50 minutes
tourtiere du Lac Defrost the tourtière in the fridge the day before. Cover the pie with aluminum foil. Cook in the oven at 315 F° for 2 hours. Remove the aluminum foil, brush the pastry with milk . Continue baking in the oven at 315 F° uncovered for 1:30 hours until the pastry underneath is colored and the potato cubes are completely cooked.
cannelloni Bake the cannelloni (still frozen) at 375°F for 45 minutes
Chicken pot pie Bake the pie (still frozen) at 375°F for 70 minutes
Rib steak and garnishes In a pool of lukewarm water, temper the rib steak for about 15 minutes. Once out of the bag, cook on the BBQ or on the stove until charred. Leave to rest for 5 minutes. Reheat the vegetable purée in the microwave or on the stove. Sauté the vegetable garnish in a pan at medium heat with a table spoon of olive oil until slightly colored. Cook the ravioli in salted water for 3 minutes. Drain the ravioli and mix with the sautéed vegetables with butter. Reheat the sauce.
Chanterelle ravioli Reheat the sauce over low heat. Cook the ravioli in seasonned water for 3 minutes. Drain and toss in the sauce to combine. Dress in a plate and garnish with the bread chips and the pickled shimeji. Serve
squash ravioli Reheat the sauce with the duck over low heat. Cook the ravioli in seasonned water for 3 minutes. Drain and toss in the sauce to combine. Dress in a plate and garnish with the pickled shimeji , Louis d'Or cheese and herbs.
ricotta ravioli Reheat the sauce over low heat. Cook the ravioli in seasonned water for 3 minutes. Drain and toss in the sauce to combine. Dress in a plate and garnish with the bread chips and the pickled shimeji. Serve
Ready to grill rib steak In a pool of lukewarm water, temper the rib steak for about 15 minutes. Once out of the bag, cook on the BBQ or on the stove until charred. Leave to rest for 5 minutes.
Duck magret Heat the oven at 350F. Fry in a pan the magret on the fat side on a medium fire until browned. Turn the magret on the other side during 1 minute, On a rack, put the magret into the oven and bake for 7 minutes. Leave to rest the meat for 5 minutes and slide it.
Chocolate chip cookies Bake in a 375°F oven for 10 minutes. Give the baking tray a 180° turn halfway
Kouign-amann On the BBQ : sprinkle sugar on top of the kouign-amann and cook until golden brown. Dress with the yogurt. In the oven : spread some butter on the kouign-amann and bake for 10 minutes in a 350°F oven. Dress with the yogurt
cheese cake At least 60 minutes before tasting, take the cheesecake out of the freezer, remove it from the bag and let it rest at room temperature.
apple and pear pie Brush the pie with ''dorure'' or milk. Bake the frozen pie in the oven at 350°F for 1 hour
brownies Reheat in the oven at 350 for 7 minutes.
Verrine open the container, add the crumble and serve.