📝 Ingredients:

• 2 cups Arborio rice
• 6 cups warm vegetable stock
• 1 cup dry white wine
• 1 shallot, finely diced
• 3 tablespoons black truffle oil
• 1 cup freshly grated Parmigiano-Reggiano
• 4 tablespoons unsalted butter
• Fresh black truffle shavings
• Salt and white pepper to taste

👨‍🍳 Instructions:

1. In a large saucepan, melt 2 tablespoons of butter over medium heat
2. Sauté the shallot until translucent, about 3 minutes
3. Add Arborio rice and toast for 2 minutes, stirring constantly
4. Pour in the white wine and stir until absorbed
5. Begin adding warm stock one ladle at a time, stirring frequently
6. Continue until rice is creamy and al dente, about 20 minutes
7. Remove from heat and stir in remaining butter, cheese, and truffle oil
8. Season with salt and white pepper
9. Garnish with fresh truffle shavings and serve immediately

📝 Ingredients:

• 2 lb beef tenderloin center cut
• 8 oz mushrooms, finely chopped
• 6 slices prosciutto
• 1 lb puff pastry, thawed
• 2 egg yolks, beaten
• 3 tablespoons Dijon mustard
• 2 cloves garlic, minced
• Fresh thyme leaves
• Olive oil, salt, and pepper

👨‍🍳 Instructions:

1. Season beef with salt and pepper, sear on all sides until browned
2. Brush with Dijon mustard and let cool completely
3. Sauté mushrooms with garlic and thyme until dry, cool completely
4. Lay prosciutto slices overlapping on plastic wrap
5. Spread mushroom mixture over prosciutto
6. Place beef on top and roll tightly using plastic wrap
7. Refrigerate for 30 minutes
8. Roll out puff pastry, wrap around beef, seal edges
9. Brush with egg yolk, score decoratively
10. Bake at 425°F for 35-40 minutes until golden
11. Rest for 10 minutes before slicing and serving

📝 Ingredients:

• 2 whole lobsters (1.5 lb each)
• 4 tablespoons butter
• 2 shallots, finely diced
• 1/4 cup cognac or brandy
• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 cup grated Gruyère cheese
• Fresh tarragon
• Lemon juice, salt, and cayenne pepper

👨‍🍳 Instructions:

1. Boil lobsters for 8 minutes, then cool in ice water
2. Split lobsters lengthwise, remove meat, and chop coarsely
3. Reserve shells for serving
4. In a pan, melt butter and sauté shallots until soft
5. Add cognac and flambe carefully
6. Stir in cream, mustard, and tarragon
7. Simmer until slightly thickened
8. Add lobster meat and warm through
9. Season with lemon juice, salt, and cayenne
10. Fill lobster shells with mixture
11. Top with Gruyère cheese and broil until golden
12. Serve immediately with crusty bread

📝 Ingredients:

• 4 duck legs
• 4 cups duck fat
• 4 cloves garlic, crushed
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 cup fresh cherries, pitted
• 1/2 cup port wine
• 2 tablespoons honey
• Coarse salt and black pepper

👨‍🍳 Instructions:

1. Season duck legs generously with salt and pepper
2. Refrigerate overnight to cure
3. Rinse and pat dry the duck legs
4. Place in a deep baking dish with garlic, thyme, and bay leaves
5. Cover completely with melted duck fat
6. Cook at 225°F for 2.5-3 hours until tender
7. For cherry reduction: simmer cherries, port, and honey until thickened
8. Remove duck from fat, crisp skin under broiler
9. Serve duck with warm cherry reduction

📝 Ingredients:

• 12 oz fresh foie gras
• 8 fresh figs, quartered
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 4 slices brioche bread
• Fresh thyme
• Fleur de sel and black pepper

👨‍🍳 Instructions:

1. Slice foie gras into 1-inch thick medallions
2. Score both sides in a crosshatch pattern
3. Season with salt and pepper
4. For compote: cook figs with balsamic, honey, and thyme until caramelized
5. Heat a dry pan over high heat
6. Sear foie gras for 45 seconds per side
7. Remove and drain on paper towels
8. Toast brioche slices until golden
9. Place foie gras on brioche
10. Top with warm fig compote and fleur de sel
11. Serve immediately

📝 Ingredients:

• 24 fresh oysters on the half shell
• 4 cups fresh spinach, chopped
• 4 tablespoons butter
• 2 shallots, minced
• 2 cloves garlic, minced
• 1/4 cup Pernod liqueur
• 1/2 cup heavy cream
• 1/2 cup breadcrumbs
• 1/4 cup Parmesan cheese
• Fresh parsley, salt, and cayenne

👨‍🍳 Instructions:

1. Arrange oysters on a baking sheet filled with rock salt
2. Melt butter and sauté shallots and garlic until soft
3. Add spinach and cook until wilted
4. Add Pernod and cook until mostly evaporated
5. Stir in cream and simmer until thickened
6. Season with salt, cayenne, and parsley
7. Top each oyster with spinach mixture
8. Combine breadcrumbs and Parmesan, sprinkle on top
9. Bake at 450°F for 8-10 minutes until golden
10. Serve hot with lemon wedges