📝 Ingredients:

• 2 (12-oz) wagyu ribeye steaks
• 4 oz black truffle butter
• 4 beef marrow bones
• Fresh thyme sprigs
• Coarse sea salt
• Black peppercorns, freshly cracked

👨‍🍳 Instructions:

1. Bring steaks to room temperature
2. Season generously with salt and pepper
3. Roast marrow bones at 450°F for 15 minutes
4. Sear steaks in cast iron 4 minutes per side
5. Add thyme, baste with butter
6. Rest steaks 10 minutes
7. Top with truffle butter
8. Serve with roasted marrow

📝 Ingredients:

• 2 cups pasta flour
• 3 large eggs
• 1 lb fresh lobster meat
• 1 cup heavy cream
• 1/2 cup champagne
• 2 oz caviar
• Fresh chives
• White truffle oil

👨‍🍳 Instructions:

1. Make pasta dough, rest 30 minutes
2. Sauté lobster meat gently
3. Roll pasta into thin sheets
4. Fill with lobster, seal ravioli
5. Simmer cream with champagne
6. Cook ravioli 3 minutes
7. Plate with cream sauce
8. Garnish with caviar and truffle oil

📝 Ingredients:

• 8 oz dark chocolate (70%)
• 6 large eggs, separated
• 1/4 cup granulated sugar
• 2 tablespoons cognac
• 2 tablespoons butter
• Edible gold leaf
• Powdered sugar

👨‍🍳 Instructions:

1. Preheat oven to 375°F
2. Butter and sugar ramekins
3. Melt chocolate with cognac
4. Beat yolks with half the sugar
5. Whip whites to stiff peaks
6. Fold chocolate into yolks, then whites
7. Fill ramekins, bake 12 minutes
8. Garnish with gold leaf and sugar

📝 Ingredients:

• 8 oz foie gras, sliced
• 1 cup fresh figs, quartered
• 1/2 cup port wine
• 2 tablespoons honey
• 4 slices brioche
• Fresh thyme
• Sea salt

👨‍🍳 Instructions:

1. Simmer figs with port and honey
2. Reduce until syrupy
3. Season foie gras with salt
4. Sear in hot pan 1 minute per side
5. Toast brioche slices
6. Plate foie gras on brioche
7. Top with fig compote
8. Garnish with thyme

📝 Ingredients:

• 4 (8-oz) turbot fillets
• 1/2 cup white wine
• 2 shallots, minced
• 1/2 cup heavy cream
• 1 cup butter, cubed
• 1 lb white asparagus
• Fresh chervil

👨‍🍳 Instructions:

1. Poach asparagus until tender
2. Reduce wine with shallots
3. Add cream, reduce by half
4. Whisk in butter gradually
5. Season turbot, sear skin-side down
6. Flip, cook 3 minutes
7. Plate with asparagus
8. Drizzle with beurre blanc

📝 Ingredients:

• 2 (1.5 lb) lobsters
• 1/4 cup cognac
• 1 cup heavy cream
• 4 cups fish stock
• 1 onion, diced
• 2 tablespoons tomato paste
• 1/4 cup crème fraîche
• Fresh chives

👨‍🍳 Instructions:

1. Boil lobsters, extract meat and shells
2. Sauté shells with vegetables
3. Add cognac, flambé
4. Add stock, simmer 45 minutes
5. Strain, blend until smooth
6. Add cream and lobster meat
7. Season to taste
8. Garnish with crème fraîche and chives