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The Menu

Parmigiana di Melanzane

Tomato Sauce 30mL (2 tbsp) extra virgin olive oil 125mL (1/2 cup) diced Spanish onion 2 garlic cloves, smashed 125mL (1/2 cup) basil leaves, loosely packed 6 Roma tomatoes, peeled and roughly chopped Salt and cracked black pepper Breaded Eggplant…

Roasted Chestnut Gnocchi with Robiola and Truffles

For the Gnocci 500g buffalo ricotta, drained 40g chicken egg yolk 7g kosher salt 7g freshly grated nutmeg 60g finely grated Parmigiano-Reggiano 225g all-purpose flour + more for flouring 125g chestnut flour For the Roasted Chestnuts 8 whole chestnuts 150g…

Hong Kong Lobster

Hong Kong Lobster

Lobsters 2 lobsters of 1kg (2 lbs) each Court-bouillon or salted water Sake Custard 5 eggs whites 125mL (1/2 cup) milk 1 Tbsp lemon juice 3g (1/2 tsp) cornstarch

Oeufs Lisa

This for me is the ultimate egg dish for brunch in bed à deux. If you are disinclined to spring for the caviar you should provide some other salty counterpoint to the sweet, butter-poached lobster. A layer of oven-crisped paper…

Cauliflower Macaroni and Cheese

Baked cauliflower with white cheese sauce is a standard of British comfort food. Back in the UK, my English grandmother taught it to my mother. Then, when my mother moved to Canada, she added the Canadian twist of mac 'n…

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