Forest soup - Bacon - Roasted mushrooms
Salmon gravlax - Cider jelly - Dill sour cream - Croutons
Garlic sausage and cheddar brioche
Maple glazed beets - Almonds
Red cabbage salad - Cranberry dressing - Fermented cherries
The famous PDC pork hock stew
Baked apples - Foie gras - Apple sauce
Strawberry pie - Maple condensed milk icing
As a bonus, a PDC condiment to discover!
Conservation
Do not freeze. Keep refrigerated. Consume within 5 days after receiving your order.
Preparation
Preheat oven to 425°F.
Remove the lids from the dishes, take the brioche out of the bag.
In the cauldron
Place the bag of paw stew in a pot that can hold 6 L of water, cover with water then bring to a boil. Once the water is boiling, turn off the heat and leave the stew in the hot water for 20 minutes.
Baking
Pour the soup equally into the two containers of mushroom garnish.
On a baking sheet, place the container of apples, beets, the two soup bowls and the canned brioche. Bake for 5 minutes.
Remove the baking tray from the oven to drizzle the sauce over the apples using a spoon. Using the same spoon, press the beets into their juice to prevent them from drying out.
Return the tray to the oven and add 10 minutes to the timer.
Remove the dishes from the oven and water the apples one last time.
At the cutting board
Unmold and slice the brioche into 6 rounds.
Cut the gravlax into 8 equal slices.
We suggest accompanying your gravlax with dill sour cream and croutons.
Toss coleslaw and serve cold.
Place the apples on two slices of brioche, remove the toothpick and pour the sauce over them.
Remove the leg stew from the hot water and serve it in two deep plates.
Beets and paw stew go hand in hand.
At dessert time
Once the dishes are removed from the oven, lower the temperature to 350°F and bake the strawberry tart for 20 minutes.
Remove from the oven, decorate the hot tart with maple condensed milk icing and leave to rest for 10 minutes before serving.
Ingredients
Soup: Chicken stock, mushrooms, onions, cream, morels, flour, butter, garlic, cider, salt and pepper. Contains: dairy products and gluten.
Soup garnish: Pork, onions, King mushrooms, shiitake mushrooms, morels, garlic, parsley, thyme.
Gravlax: Salmon, apple cider, water, maple syrup, salt, rosemary, tarragon, juniper berry, coriander seed, thyme, lemon zest, gelatin, chilli, pepper. Contains: fish.
Sour cream: Sour cream, dill, olive oil, salt. Contains: dairy products.
Croutons: Flour, milk, water, butter, dry yeast, salt, baking soda. Contains: dairy products and gluten.
Beets: Beets, canola oil, onions, almonds, olive oil, butter, salt, thyme, maple vinegar, maple syrup, salt. Contains: nuts, dairy products.
Coleslaw: Cabbage, cranberries, cherries, oranges, canola oil, maple syrup, black currants, Dijon mustard, tarragon, salt and pepper. Contains: mustard.
Brioche: Flour, eggs, butter, milk, garlic sausage (pork, sea salt, garlic, pepper, ascorbic acid, sodium nitrite), cheddar, onions, white sugar, dry yeast, salt. Contains: dairy products, eggs and gluten.
Stew: Pork, carrots, potatoes, onions, eggs, breadcrumbs, cream, water, flour, butter, salt, garlic nutmeg, cinnamon, cloves, savory. Contains: dairy products, eggs and gluten.
Baked apple: Apple, bacon, foie gras, cheddar, chicken stock, water, red wine, onions, sugar, garlic, thyme, rosemary. Contains: dairy products.
Strawberry pie: Strawberries, flour, butter, maple dulce de leche (evaporated milk, liquid sugar, maple syrup, lactose), eggs, sugar, starch, lemon juice, water, salt. Contains: dairy products, eggs and gluten.
Icing: Condensed maple milk (evaporated milk, liquid sugar, maple syrup, lactose), icing sugar, lemon juice. Contains: dairy products and eggs.
All of our products may have come into contact with nuts, peanuts and gluten.
