Recipes

Inspired by the Duke of Wellington and rooted in French culinary tradition, this dish features tender beef tenderloin wrapped in a golden, flaky puff pastry—a nod to the classic French boeuf en croûte.

The heart of a great Beef Wellington lies in its pâté and duxelles. Our version combines these ingredients to create a savory layer that locks in the tenderloin’s juices, adding an umami depth that perfectly complements the buttery crust.

Serve with a drizzle of Madeira sauce, roasted vegetables, and creamy mashed potatoes for an unforgettable meal

Soufflés may seem sophisticated, but they’re surprisingly easy to make.

Whether sweet or savory, they’re a treat for any occasion.
A standout savory option is the Cheese and Leek Soufflé—a perfect blend of rich, bold cheese and tender leeks.
 

To achieve the best flavor, always use a strong cheese that can add depth to the dish. The classic combination of sharp cheese and delicate leeks creates a savory soufflé that’s as elegant as it is satisfying.

Don’t mistake classic French pork rillettes for pâté—they’re a unique dish all their own.

Made by slow-cooking pork in its own fat with herbs and seasonings, rillettes have a texture similar to pulled pork but with a milder, richer flavor.
 

Serve rillettes on toasted baguette slices, topped with freshly cracked black pepper and salt for an easy, elegant appetizer. For a gourmet twist, add a spread of fig jam—the sweetness perfectly complements the savory pork.