To enhance your experience, pair the menu with a bottle of Cranberry cider.
Dubarry Cream (Cauliflower) – Roasted Bacon and Cauliflower
Rockefeller Oysters
Zucchini Bread
Duck and Foie Gras Rillettes – Apple Mustard
Beer-Braised Pork Belly – Caramelized Brussels Sprouts and Meat Jus Vinaigrette – Candy Tomatoes
Sausage-Stuffed Peppers – Lightly Spiced Tomato Sauce
Pork and Beef Champvallon
Maple and Dark Chocolate Opera Cake
1 can of Au Pied de Cochon ready-to-drink beverage
Conservation
Do not freeze. Consume within 5 days of receiving your menu.
Preparation method
Preheat the oven to 425°F.
Divide the ready-to-drink beverage into two equal portions, pour into glasses filled with ice, and enjoy while preparing the meal.
Remove the zucchini bread from its bag. Take the lids off the soup, soup toppings, oysters, potato gratin, stuffed peppers, and the beef flank with Brussels sprouts.
Cut the zucchini bread into four equal slices.
Note: Keep the cake refrigerated until dessert time.
Oven Cooking
On a large baking sheet, place the potato gratin dish and bake for 20 minutes.
After this time, remove the baking sheet from the oven and reduce the temperature to 350°F.
Using a tablespoon, drizzle the cooking juices over the potatoes in the gratin, pressing lightly into the corners.
Then add to the baking sheet:
- the beef flank and Brussels sprouts dish,
- the stuffed peppers dish,
- the oyster dish,
- and the soup toppings.
Pour the soup evenly into the two topping containers.
Continue baking for 8 minutes.
After 8 minutes, remove the baking sheet from the oven. Drizzle the peppers with their sauce and the potatoes in the gratin with their cooking juices.
Bake for another 8 minutes.
Once the cooking is complete, remove all the dishes from the oven.
In the Pan
Meanwhile, brush the zucchini bread slices with a thin layer of olive oil.
In a skillet over medium-high heat, toast the slices for about 2 minutes per side, or until golden brown.
Serving
When ready to serve, remove the cake from the refrigerator.
Serve the toasted zucchini bread with the rillette and apple mustard.
Enjoy the hot sharing dishes.
Dessert Time
Cut the cake into two equal portions and serve.
Enjoy your meal!
Ingredients
Soup: Milk, Cauliflower, Water, Salt, Pepper. Contains: Dairy products.
Soup Garnish: Pork, Cauliflower, Onions, Garlic, Thyme, Rosemary, Salt, Pepper.
Oysters: Oysters, Milk, Spinach, Cheddar cheese, Bread crumbs, Butter, Flour, Apple cider, Shallots, Lemon, Garlic, Rosemary, Salt, Pepper. Contains: Wheat, Dairy products, Shellfish.
Zucchini Bread: Flour, Zucchini, Yogurt, Eggs, Butter, Green onions, Baking powder, Salt, Thyme, Garlic, Pepper. Contains: Wheat, Dairy products, Eggs.
Rillettes: Duck foie gras, Duck, Calvados, Salt, Sugar, Garlic, Spices, Herbs, Nitrite.
Apple Mustard: Apples, Old-fashioned mustard (Water, Mustard seeds, Vinegar, Salt, Dill seasoning, Citric acid, Sodium metabisulfite, Turmeric). Contains: Mustard.
Pork Belly and Brussels Sprouts: Pork, Brussels sprouts, Cider, Beer, Lemon juice, Brown sugar, Canola oil, Chives, Anchovies, Dijon mustard, Salt, Garlic, Thyme, Pepper. Contains: Wheat, Mustard, Fish.
Stuffed Peppers: Peppers, Tomatoes, Chicken stock, Onions, Ground pork, Carrots, Celery, Celery root, Maple syrup, Garlic, Salt, Lemon juice, Rosemary, Parsley, Canola oil, Thyme, Pepper, Garlic powder, Basil, Water, Glutamate.
Champvallon: Ingredients: Potatoes, Onions, Pork, Beef, Water, Garlic, Canola oil, Thyme, Rosemary, Salt, Pepper.
Opera Cake: Eggs, Dulce de leche (Evaporated milk, Liquid sugar, Maple syrup, Lactose), Butter, Dark chocolate (Cocoa mass 73%, Sugar 26.5%, Emulsifier: Soy lecithin <1%, Natural vanilla flavor <1%), Almond powder, Flour, Water, Sugar, Coffee, Canola oil. Contains: Wheat, Dairy products, Nuts, Eggs, Soy.
All our products may have been in contact with nuts, peanuts and gluten.
