Freezer

beef tenderloin steaks • fresh cilantro • drizzles olive oil • lemon • drizzle balsamic vinegar • Espelette pepper • freshly grated Parmesan cheese

graham crackers or speculoos cookies • heavy whipping cream (1000 ml) • sugar (125 ml) • milk (65 ml) • instant espresso powder (divided) • unsweetened cocoa powder • vanilla extract

fresh Swiss chard, with stems (120 g) • buttermilk (170 ml) • vegetable oil (50 ml) • large eggs, at room temperature • + 1 1/2 oz sharp cheddar cheese, shredded (100 g + 40 g) • unbleached all-purpose flour (about 260 g) • garlic powder • baking powder • baking soda • salt • You can substitute Swiss chard with spinach! • white vinegar or lemon juice (10 ml) •

For the pistachio cake • ground hazelnuts (100 grams) • powdered sugar (150 grams) • egg whites • granulated sugar (40 grams) • pistachio paste (40 grams) • For the bavarian mousse • raspberry purée (150 grams) • cold heavy cream (200 ml) • granulated sugar (40 grams) • gelatin • whole raspberries •

ground beef (about 400 g) • thin slices of bacon • bolognese sauce • food-safe latex gloves, size M

beef tenderloin steaks, 7 oz each (200 g each) • Black Krim tomato • yellow heirloom tomato • small bowl basil salad dressing (homemade; see recipe link) • grated Parmesan cheese • chopped fresh basil (see tip in link)

Sweet Tart Dough (pâte sucrée) inspired by Pierre Hermé: • unsalted butter, softened (140 g) • salt (2 g) • powdered sugar (75 g) • almond flour (25 g) • large egg • all-purpose flour (250 g) • Lemon Cream inspired by Philippe Conticini: • large eggs • unsalted butter (75 g) • lemon juice (80 ml) • granulated sugar (100 g) •

live lobsters • monkfish tail (about 400 grams) • leeks (white parts only) • carrots • turnips • fresh white mushrooms (button mushrooms) • celery stalk • shallots • garlic clove • bouquet garni (bundle of herbs) • dry white wine (about 100 ml) • heavy cream (about 200 ml) •

FOR THE MOUSSE: • smoked salmon (about 200 grams), cleaned of any brown parts (or use smoked trout—just watch out for any bones!) • gelatin (about 4 grams) • heavy cream (about 125 grams) • chopped dill • Freshly ground black pepper • FOR ASSEMBLY: • mini blinis • smoked salmon or lumpfish roe, for garnish (about 20 grams) • sprigs of fresh dill

flour (180 g) • unsweetened cocoa powder (20 g) • sugar (50 g) • eggs • baking powder • milk (170 g) • egg white • almond flour (125 g) • powdered sugar (125 g) • dark chocolate (70 g) • milk (45 g)

sea bass fillets • Cod loin • carrot • leek • red onion • garlic cloves • chanterelle mushrooms (about 150 grams) • lime • Olive oil • Coarse salt • Fresh parsley

plus 1 teaspoon brown rice flour (22.5 g) • plus 1 teaspoon tapioca starch (22.5 g) • plus 1 teaspoon almond flour (22.5 g) • plus 1 teaspoon buckwheat flour (22.5 g) • psyllium husk (2 g) • granulated sugar (50 g) • coconut rice milk (40 ml) • cold ghee (clarified butter) or cold coconut oil (40 g)

raw wild shrimp (shells only; see linked recipe for shrimp) • large bunch fresh thyme • large bunch fresh rosemary • whole white peppercorns

all-purpose flour (100 g) • salt • water (50 ml) • pork shoulder (or ground beef or chicken breast) (125 g) • napa cabbage (or 2 leaves green cabbage) • chives • white mushroom (or 1 tablespoon dried wood ear mushrooms, rehydrated) • fresh ginger • garlic clove • soy sauce • mirin • sesame oil •

Neufchâtel cheese (100 g) • heavy cream (about 100 mL) • apples • sugar (about 80 g) • sweet cider (about 100 mL) • buckwheat flour (about 75 g) • packed light brown sugar (about 75 g) • unsalted butter (about 60 g) • sweet cider (about 300 mL) • agar-agar powder (about 1.5 g)

egg whites • granulated sugar (250 grams) • salt • cold whipping cream (about 500 ml) • granulated sugar (100 grams) • whipped cream stabilizer • Fresh fruit of your choice: I used raspberries, red currants, pomegranate seeds, and kiwis

sugar (180 g) • heavy cream (100 g) • salted butter (80 g) • sea salt flakes • all-purpose flour (170 g) • sugar (170 g) • melted salted butter (63 g) • eggs • rum (10 g) • sea salt flakes (5 g)

For the sponge cake: • eggs • sugar (about 125 grams) • all-purpose flour (about 125 grams) • baking powder (about 6 grams) • For the filling: • dark chocolate (about 200 grams) • ice cream, any flavor (about 500 grams) • egg whites • granulated sugar (about 300 grams) • water (about 80 ml) • rum (about 80 ml)

potatoes (about 700 grams) • butter (about 25 grams) • heavy cream (about 100 ml) • carrots, finely chopped • ricotta cheese (about 150 grams) • sun-dried tomato pieces, finely chopped • cream cheese (about 2 tablespoons or 60 grams; any brand) • mustard • harissa • ground cumin • chopped fresh cilantro • eggs, beaten •

granulated sugar (60 g) • milk (135 g) • egg yolk • cornstarch (10 g) • unsalted butter, cut into pieces (75 g) • powdered sugar (50 g) • almond flour (50 g) • eggs, weighed without shells (about 1 large egg + 1 tablespoon) (62.5 g) • melted, cooled butter (10 g) • all-purpose flour (12.5 g) • egg whites (about 2 large egg whites) (62.5 g) • granulated sugar (20 g) •

Pear Mousse: • fresh or canned pears (about 300 grams) • granulated sugar (about 100 grams) • heavy cream (about 300 ml) • gelatin • vanilla bean seeds • Speculoos Crunch: • speculoos cookies (about 150 grams) • melted butter (about 50 grams) • homemade praline (about 100 grams)

puff pastry • egg yolks • milk (500 ml) • vanilla bean • cornstarch (25 g) • all-purpose flour (25 g) • sugar (100 g) • gelatin • butter (30 g) • heavy cream (40 g)

water (250 ml) • unsalted butter (110 g) • all-purpose flour (125 g) • eggs • milk (500 ml) • eggs • all-purpose flour (30 g) • sugar (80 g) • Lemon juice • egg whites • sugar (100 g)

baguettes • hard-boiled eggs • cream cheese (about 150 grams, such as Philadelphia) • unsalted butter, softened (about 100 grams) • mustard • small pickles (cornichons) • diced ham (about 100 grams) • shredded Swiss cheese (about 200 grams, such as Emmental)

egg • sugar (65 grams) • Zest of 1 lemon 🍋 • heavy cream (15% fat) (45 grams) • all-purpose flour (60 grams) • baking powder (1 gram) • eggs • butter (30 grams) • Juice of 2 lemons 🍋 • granulated sugar (70 grams) • gelatin, soaked in water • mascarpone (250 grams) •

whole free-range chicken, about 3 1/3 lbs (1.5 kg) • small onion • garlic • fresh thyme • butter (50 grams) • chopped tarragon • Espelette pepper (or substitute with mild chili powder) • Flaky sea salt • Olive oil

eggs • sugar (150 grams) • vanilla extract • all-purpose flour (120 grams) • cocoa powder • baking powder • heavy cream, chilled (300 ml) • powdered sugar (100 grams) • vanilla extract • dark chocolate for decoration (100 grams) • dark chocolate for chocolate whipped cream (50 grams) • sunflower oil •

all-purpose flour (250 grams) • unsalted butter (200 grams) • salt • water (120 ml) • eggs • almond flour (200 grams) • unsalted butter, softened (150 grams) • granulated sugar (120 grams) • vanilla extract • egg yolk

For the almond cake base: • granulated sugar (80 grams) • eggs • almond flour (80 grams) • melted butter (50 grams) • rum (optional) • For the bavarian cream: • mixed red berries, frozen is fine (350 grams) • gelatin • cold heavy cream (250 ml) • granulated sugar (80 grams)

Bones (chicken carcass, veal bones, marrow bones—use whatever you have) • carrots • Leek greens • celery stalk • Coarse salt • Apple cider vinegar • onion