Cognac

cognac, Courvoisier Le Cognac de Napoleon VS is the brand I used • balsamic vinegar • distilled white vinegar • mirin • yellow mustard seeds • Bay leaf crushed • granulated garlic powder • sliced radishes • celery • large white onion sliced • whole black peppercorns • whole banana peppers/ pepperconi •

blueberries • strawberries, hulled and halved • peached peeled and quartered • raspberries • brown sugar • mascarpone • tablespoons caster sugar • cognac

ground beef • button mushrooms, finely chopped • medium sized yellow onions, diced • cognac • heavy cream • butter, divided • olive oil, divided • chopped parsley • Paprika

water • cognac • large head of cabbage • chopped gammon • butter • To taste salt • sliced leeks

Heavy cream 33-35% • Milk • Egg yolks • Sugar • Vanilla or vanilla extract • White chocolate 37% • Butter 82.5% (soft) • (very cold) Butter 82.5% fat • Flour • Egg yolk • Sour cream (15–20%) • Salt •

prawns (41-50 size or larger), peeled, headless, tail-on • garlic, very finely sliced • shallot, minced • bacon, precooked and crumbled • cognac • heavy cream • Fresh Italian parsley, chopped for garnish

salmon fillet (190g/6.5 oz.) • salt • pepper • olive oil • sliced garlic cloves • red bell pepper • white wine • water • chopped parsley • cognac

raw peanuts • Cognac refer to photo • water+ more to compensate for absorption and evaporation • spicy beef broth refer to photo • salt+ 1 more • crushed red pepper flakes

Absinthe wash • Sugar • cognac • bourbon • sweet vermouth (Antica Formula) • Peychaud’s bitters • angostura bitters • Luxardo cherry • Orange peel garnish

chicken legs and thighs (I use skinless, bone-in) • kosher salt, more as needed • freshly ground black pepper, more to taste • hearty red wine, preferably from Burgundy • bay leaf • chopped thyme leaves • lardons, pancetta or bacon, diced into ¼-inch pieces (about 1 cup) • extra-virgin olive oil, more as needed • large onion, diced • medium carrots (optional), peeled and diced • brown or white mushrooms, halved if large, and sliced (about 4 cups) • garlic cloves, minced •

dried wild mushrooms • olive oil • unsalted butter, plus more for greasing the pan • mixed fresh mushrooms, such as cremini or shiitake, trimmed and sliced ¼-inch thick • large (or 12 medium) fresh sage leaves, thinly sliced, plus more for garnish, if desired • small shallots, halved and thinly sliced • cognac (optional) • kosher salt, plus more to taste • Black pepper • medium leeks (340 grams or 12 oz), white and pale green parts only, halved lengthwise, thinly sliced and well washed • large eggs • heavy cream •

bacon slices, 1/4” thick, roughly chopped • vegetable oil • lbs. chuck roast (or brisket), cut 2” cubes • salt / pepper and dried thyme • medium white onion, coarsely chopped • garlic, smashed (divided) • flour • red wine (Merlot, etc.) • quality beef stock • tomato paste • beef bouillon cube, crushed • bouget garni (rosemary, bay leaf, parsley stems, thyme, etc) •

parts Cognac • part Cointreau • part fresh lemon juice (or 3/4 part of you prefer a slightly less tart cocktail)

butter • sugar • heavy cream • cognac (or brandy) • butter, softened • sugar • eggs • vanilla extract • milk • bread cubes, any bread, fresh or old • fresh blueberries • turbinado sugar or regular sugar •

unsalted butter, at room temperature (24 degrees C) • confectioners sugar • Zest of 1 lemon • eggs, beaten • cm3 milk • all-purpose flour • baking powder • kosher salt • Granny Smith (green) apples, approx 8 units • raisins • confectioners sugar • cornstarch •

Honey • soy sauce • curry powder • garlic salt • Crushed red pepper • Hennessy • chicken

cornstarch • flour • baking powder • baking soda • butter, at room temperature • sugar • egg yolks • cognac or brandy • vanilla extract • Zest of 1 lemon • Dulce de leche • Shredded coconut

broccoli chopped in small pieces no stems • bell pepper you can change the colour of the peppers or mix them up • baby carrots • onion chopped • butter salted • glass cognac • tuna squash the water right out of it less water better • Salt • Black pepper • Garlic powder

goose, aged 6 days, washed with lemon juice to sanitize • goose breasts, skin on, about three quarter pound each • cup rum to flambee the two breasts • apples • pecans • small potatoes, salt, pepper: • for the goose jerky: the thighs, legs and wings • seasalt • brown sugar • soy sauce • garlic cloves • for the rilettes: simmer carcass in dutch oven •

large onions, thinly sliced • cognac • to 1.8 kg beef pot roast (chuck or blade) • beef stock • fresh thyme • carrots, cut into 3 cm chunks • celery, cut into 3 cm chunks • Worcestershire sauce • cornstarch • garlic bread, cut into 2 cm pieces • gruyere cheese

pounds mushrooms, such as crimini or a blend of different types • cup Extra Virgin Olive Oil from Spain • bay leaves • fresh sprigs thyme leaves, removed from stems (reserve one sprig for garnish) • large clove garlic, peeled and smashed • small sweet onion, chopped • cup Brandy, Cognac or whisky • cup wáter • pint (1 cup) heavy cream (or coconut milk for a vegan version) • Sea salt and Freshly ground pepper, to taste • Toast points, crackers, or crostini for serving

Double 8 Cattle Company Miyazakigyu Wagyu Strip • Kosher Salt & Freshly Ground Black Pepper (to season) • Butter • Grapeseed Oil • Green Peppercorn in Brine (drained from brine and rough chopped) • Beef Stock • Heavy Cream • Shallot (minced fine) • Garlic Cloves (minced fine) • Cognac

Double 8 Cattle Company Fullblood Wagyu Chuck Mock Tender • Applewood Smoked Bacon • Cremini Mushroom • Carrots (sliced on bias 1/2 inch) • Peeled Pearl Onions • Garlic (minced) • Thyme (minced) • Rosemary (minced) • Tomato Paste • Cognac or Brandy • Red Wine • Beef Stock •

Double 8 Cattle Company Fullblood Wagyu Chuck Mock Tender • Applewood Smoked Bacon • Cremini Mushroom • Carrots (sliced on bias 1/2 inch) • Peeled Pearl Onions • Garlic (minced) • Thyme (minced) • Rosemary (minced) • Tomato Paste • Cognac or Brandy • Red Wine • Beef Stock •

Poached Pears: • Water, • Light Muscovado Sugar, • Cinnamon Stick, • Star Anise, • Cloves, • Lemongrass White Part Only Lightly Bruised, • Bénédictine D.O.M. / Spiced Rum, • Fresh Orange Zest, 1 Orange • Ginger Grated, • Pears Preferably Belgian Conference Pears, • Chocolate Tart: •

Halibut Dumplings: • Whole Milk, • Unsalted Butter, 22g + 142g • Unbleached All Purpose Flour, • Eggs Beaten, • Egg Yolk, • Halibut Thinly Sliced, • Eggs, • Egg White, • Heavy Whipping Cream, • Sea Salt, • White Pepper, •

large and sweet onions • extra virgin olive oil (2 tablespoons) • butter • garlic • Liters of meat broth • baguette bread • wheat flour • sugar • Salt and freshly ground black pepper (to taste) • brandy or cognac • soft grated cheese (Gruyère type)

Filet - the best you can get - I use Kobe 5 or Black Angus • Baguette or other Toast • All these are ideas - use more or less of each to your Taste • Mustard - Dijon for Classic - I like to use Colmans English for hotter - you can also add a little of the powder if you prefer dryer mixture • Shallots - Minced • Capers - Minced • Chives - Minced • small Cornichon - Minced • worcestershire sauce • Any Spicy Sauce to Taste - I use tabasco habanero or powdered Chilli • Lemon or Lime Juice • perfect Egg Yolks •