Cooking instructions
| FISH BOX | Preparation | ||||||
| Focaccia | Reheat in oven (350˚ F - 5 minutes). Serve with whipped butter. | ||||||
| Homemade white beet ravioli, homemade pancetta, king mushroom, blood sorrel and louis d'or cheese | Ravioli: Cook ravioli in boiling salted water for 3 minutes. Drain them gently. Mushroom tray: reheat in oven at 350˚ F 5 to 10 minutes or in a skillet. Beet butter: reheat in microwave for 2 minutes. Dressing: place beet butter in the bottom of a deep bowl. Add ravioli, mushrooms, blood sorrel, Louis d'Or and pancetta. Serve |
||||||
| Quebec Arctic char, green olive, candied lemon, candied tomato, almond and burnt lemon | In the oven: Preheat oven to 350°F. Place the papillotes on a baking sheet. Bake for 12 minutes. Remove from oven and let stand for 5 minutes. Sides: Reheat bisque in a saucepan or in the microwave. Remove the fish from the papillote and place in a bowl. Pour the bisque over the fish and serve. |
||||||
| 2 pear eclairs, chiboust cream and pistachio | Ready-to-eat | ||||||
| VALENTINE'S DAY BOX | Preparation | ||||||
| Focaccia | Reheat in oven (350˚ F - 5 minutes). Serve with whipped butter. | ||||||
| Scallop, clam, shrimp and fennel salad with bisque dressing and crouton | Add the bisque and herb mixture to the seafood salad and toss. Add the croutons and serve. | ||||||
| Duck breast from La Canardière farm, beet, Blanc de Gris, morel sauce |
Duck: In a pot of hot water, temper the duck bag for 15 minutes. Remove the duck breast from the bag and cook on the BBQ (or in a frying pan) to brown on both sides. Let rest the meat for 5 minutes then slice. Vegetable tray: Reheat in the oven for about 10 minutes at 350F. Purée: Heat the vegetable purée in the microwave (or in the pan). Sauce: Heat the sauce in the microwave for about 2 minutes. Presentation: Place the purée in the bottom of a plate, followed by the vegetables and the duck breast. Add the pickled onion condiment and fresh herbs. Add the sauce and serve |
||||||
| Breton shortbread with cocoa, dark chocolate mousse, caramel, pear and chocolate feuilletine | Ready-to-eat. | ||||||
| KIT APÉRO | Preparation | ||||||
| Chicken liver mousse | Ready-to-eat with the crackers. | ||||||
| Saucisson de porc au piment brûlé de la ferme des Quatre-Temps de la boucherie Édouard et Léo | Ready-to-eat | ||||||
| Scallop, clam, shrimp and fennel salad with bisque dressing and crouton | Add the bisque and herb mixture to the seafood salad and toss. Add the croutons and serve. | ||||||
| Focaccia and whipped butter | Reheat in oven (350˚ F - 5 minutes) | ||||||
| Olives | Ready-to-eat | ||||||
| Homemade ricotta spread with burnt pepper | Ready-to-eat | ||||||
| ITEMS | Preparation | ||||||
| Focaccia | Reheat in oven (350˚ F - 5 minutes). Serve with whipped butter and whipped ricotta with honey. | ||||||
| Chicken liver mousse | Ready-to-eat with the crackers. | ||||||
| Carrot soup | Heat the soup in a pot over medium heat, stirring regularly until it boils. Serve and add sour cream and bacon bits as garnish. | ||||||
| Oyster | Servir sur glace avec les mignonnettes. | ||||||
| Foie gras | Serve with chutney, pistachios and brioche bread. | ||||||
| Homemade white beet ravioli, homemade pancetta, king mushroom, blood sorrel and louis d'or cheese | Ravioli: Cook ravioli in boiling salted water for 3 minutes. Drain them gently. Mushroom tray: reheat in oven at 350˚ F 5 to 10 minutes or in a skillet. Beet butter: reheat in microwave for 2 minutes. Dressing: place beet butter in the bottom of a deep bowl. Add ravioli, mushrooms, blood sorrel, Louis d'Or and pancetta. Serve |
||||||
| Chicken pot pie | Keep frozen. Preheat oven to 350ºF. Bake the pâté for about 1 hour until it is hot through. Let stand 5 minutes. Serve. |
||||||
| Porcini and lamb parmentier | Bake the parmentier (frozen) at 375 F° for 55 minutes. | ||||||
| Coquille poisson et fruit de mer | Bake the shell (frozen) at 375˚F for 50 minutes. | ||||||
| Tourtière Édouard et Léo | Keep the pie frozen. Brush pastry with milk or dorure. Bake at 350°F for 2 hours until bottom dough is coloured and potato cubes are cooked through. | ||||||
| Duck breast | Heat the oven at 350°F. In a skillet over low-medium heat, fry the duck breast on the fat side until browned. Turn meat side down and fry for 1 minute. On a rack, place the duck breast in the oven and cook for 7 minutes. Let the meat rest for 5 minutes then slice. |
||||||
| Duck breast with garnishes | Heat the oven at 350°F. In a skillet over low-medium heat, fry the duck breast on the fat side until browned. Turn meat side down and fry for 1 minute. On a rack, place the duck breast in the oven and cook for 7 minutes. Let the meat rest for 5 minutes then slice. Reheat the garnishes in the oven for about 10 minutes at 350F. Reheat the vegetable purée in the microwave (or in a frying pan). Heat the sauce in the microwave for about 2 minutes. Presentation: Place the purée in the bottom of a plate, followed by the vegetables and the breast. Add the carrot condiment and fresh herbs. Add sauce and serve. |
||||||
| rib steak | In a pot of hot water, temper the meat bag for 20 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. | ||||||
| ribs steak and garnishes | In a pot of hot water, temper the meat bag for 20 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. Reheat the sides in the oven for about 10 minutes at 350F. Heat the vegetable purée in the microwave (or in a frying pan). Heat the sauce in the microwave for about 2 minutes. Presentation: Place the purée in the bottom of a plate, followed by the vegetables and beef. Add the carrot condiment and fresh herbs. Add sauce and serve. |
||||||
| Beef Short ribs and garnishes | Keep the meat in the bag. Temper the meat for 10 minutes in a pot of hot tap water. Then, take the meat out of the bag and put it in the oven at 375 F for 10 minutes. Reheat the garnishes in the oven for about 10 minutes at 350F. Reheat the vegetable purée in the microwave (or in the pan). Heat the sauce in the microwave for about 2 minutes. Presentation: Place the purée in the bottom of a plate, followed by the vegetables and the short ribs. Add the carrot condiment and fresh herbs. Add sauce and serve. |
||||||
| Artic char | In the oven: Preheat oven to 350°F. Place the papillotes on a baking sheet. Bake for 12 minutes. Remove from oven and let stand for 5 minutes. Reheat the bisque in a saucepan or in the microwave. Remove the fish from the foil and arrange in a bowl. Pour the bisque over the fish. |
||||||
| chocolate cookie | Bake at 325°F for 14 minutes, turning the tray in the oven halfway through. | ||||||
| 2 pear eclairs, chiboust cream and pistachio | Ready-to-eat | ||||||
| 2 verrines with white chocolate mousse, Quebec berries and nut crumble | Open the container, add the nut and serve. | ||||||