Chef Jean-Francis’ Christmas Memories Foie Gras Jean-Francis Quaglia, Executive Chef & Owner Serves: 10 as an appetizer (thin slices), or fewer with thick slices Ingredients: 1 large loaf of Foie Gras, (approx. 1 kilo) 2 ½ tsp. salt ½ tsp. ground cloves ½ tsp. ground cinnamon ½ tsp. freshly ground black pepper ½ … Read more
Seared Albacore Tuna and Fennel Carpaccio Chef Jean-Francis Quaglia Serves 4 Ingredients: 10 oz Albacore Tuna loin 2 tbsp ground fennel seeds 1-2 fresh fennel bulbs (cleaned and cored, reserve some of the fronds) 1 fresh lemon (juiced) 3 tbsp + 1 tbsp extra virgin olive oil salt and pepper to taste 400 grams mixed … Read more
Daube de Boeuf This is a classic Provençal recipe that has been passed down from generation to generation in our family. Here we give you Mamie Suzanne’s recipe that in 1987 won 1st Prize at the Comite Nationale Gastronomie de France. Ingredients – bouquet garni: 1 bay leaf 3 sprigs thyme 4 large sprigs parsley … Read more