- 8 ounces button mushrooms (227 grams)
8 ounces oyster mushrooms (227 grams)
8 ounces shiitaki mushrooms (227 grams)
1 tablespoon mushrooms butter (15 ml)
1 tablespoon shallots, minced (15 ml)
1/4 teaspoon finely minced garlic (1 ml)
1/4 cup sherry wine (60 ml)
1/4 teaspoon chopped fresh chives (1 ml)
4 ounces dried porcini mushrooms (113 1/2 grams)
4 6 ounce Alaskan cod, diamond cut (4 x 170 grams)
1/2 cup forest mushroom duxelle (125 ml)
2 tablespoons butter (30 ml)
6 tablespoons porcini dust (90 ml)
Salt and white pepper, to taste
16 ounces caul fat, soaked in water overnight and in milk the second night, cut into 6 x 4-inches pieces (454 grams)
6 ounces beluga lentils (170 grams)
56 grams wild boar bacon, cut into lardons
1 tablespoon finely diced shallots (15 ml)
1 teaspoon roasted garlic puree (garlic roasted whole and then pureed) (5 ml)
1 Bouquet Garni (leek, celery, bay leaf, parsley stem, thyme tied with butchers twine)
1 1/2 cups lobster bisque (375 ml)
8 tiger shrimp (31/40s), cooked and diced
1/4 teaspoon chopped fresh thyme (1 ml)
1/2 teaspoon chopped fresh chives (2 ml)
1/2 teaspoon chopped fresh chervil (2 ml)
1 pound onions, sliced (454 grams)
4 artichokes (24 count size), peeled and kept in acidic water
1 bay leaf
4 cups white wine (1 litre)
1 clove garlic, crushed
4 ounces basil, blanched and pureed with 2-ounces/
60 ml virgin olive oil (113 1/2 grams)
3 ounces extra virgin olive oil (90 ml)
1 leek, white part only, cut in half and sliced
1 cup artichoke poaching liquid (250 ml)
1 cup 1 cup skim milk (250 ml)
8 pieces of baby carrots (simmered in seasoned (salted) water, sauteed in olive oil, finished with salt, pepper and a touch of maple syrup)
12 pieces of fine French beans simmered in seasoned (salted) water, tossed in olive oil and seasoned to taste)
8 ounces spaghetti squash (roasted, scooped and reheat in olive oil; seasoned to taste toss with chives) (228 grams)
Fried onion rings (dusted in flour, egg and panko crumbs, fried until golden brown)
Reserved artichokes from poaching liquid that have been roasted
Pea shoots, for garnish
