19 with truffled port and Recipes

duck breasts, red wine, chicken broth, beef broth, fresh thyme sprigs, bay leaves, butter, red currant jam, port wine, cornflour, milk, enough to cover parsnips while cooking, parsnips, peeled and chopped, garlic cloves, crushed, butter, cream, olive oil, wild mushrooms, chopped finely, thyme leaves, vegetable bouillon granules, white truffle oil

lobe grade a or b foie gras, black summer truffles, ea black cherries, head frisee, port wine, vanilla bean, powdered gelatin, french baguette, balsamic vinegar, salt pepper, good evo, lemon, sugar

ganache, semisweet chocolate or bittersweet chocolate, chopped coarse, heavy whipping cream, unsalted butter, light corn syrup, cognac , dark rum, grand marnier, framboise, kirsch, frangelico, amaretto, kahlua, or port, chocolate and cocoa coating, semisweet chocolate or bittersweet chocolate, dutch-processed cocoa powder , sifted

chevre, crumbled, cream cheese, softened, port wine, salt and pepper to taste, grapes, whole almonds, sliced chives

kangaroo fillets, thyme, chopped, porcini mushrooms, dried, morels, dried, garlic cloves, sliced, butter, diced, truffle oil, oil, port wine, field mushrooms, large, sliced, shiitake mushrooms, sliced, fresh corn kernels, cream, cabernet sauvignon wine, veal , jus, shallot, chopped, lemon, fresh flat-leaf parsley, chopped

ruby port, vanilla bean, cinnamon stick, pears, white truffle honey, mascarpone cheese

salsify-zucchini compote, salsify, peeled and bias cut 1/4-inch thick, cream, parmesan, grated, blue cheese, chives, chopped, thyme leaves, parsley, chopped, salt and cracked black pepper, truffle oil, zucchini slices, bias cut, carrot slices, bias cut, port wine, veal demi-glace, thyme sprigs, peppercorns, shallots, chopped, port wine sauce, sherry vinegar, thyme sprigs, peppercorns

fresh foie gras, butter, olive oil, wild or exotic mushrooms (shiitake, oyster, chanterelle, porcini, etc.) cut into bite-size pieces, peeled yukon gold potatoes, quartered, milk, warm, sea scallops, chopped parsley, lemon zest, chopped garlic, truffle juice (14 oz), truffle peelings (5 oz), truffle oil, ruby port, extra virgin olive oil, seasoned rice vinegar, sherry vinegar

chicken, unsalted butter, shallot, minced, dry white wine, heavy cream, sea salt (fleur de sel), freshly ground black pepper, fresh thyme, lemon verbena, cardamom pods, chicken legs (reserved from chicken above), foie gras, caul fat, baby leeks, trimmed, asparagus spears, trimmed, butter, minced thyme leaves, minced shallots, summer truffle, fine herbs pluches ( chervil, parsley, thyme, tarragon, and chives), fleur de sel, for garnish, chicken jus (reserved from cooking), red wine reduction, port wine reduction, foie gras fat (from rendering)

olive oil, roughly chopped garlic, roughly chopped fresh thyme leave, roughly chopped fresh tarragon, roughly chopped fresh rosemary, chickens , about 2 1/2 lb each, salt and pepper, unsalted butter, olive oil, shallots, roughly chopped, port wine, chicken stock, heads roasted garlic, cloves removed, salt and freshly ground pepper, butter, white truffle oil, basil leaves , tightly packed, pine nuts, garlic, olive oil, freshly grated parmesan cheese, salt and freshly ground pepper, red potatoes, peeled, cut into chunks and cooked until soft, milk, scalded, butter

good quality purchased duck liver mousse or fine textured pate, ruby port, freshly ground black pepper, croutons , recipe follows, bread (1 day old, preferably thin sliced white , with the crust removed), butter, melted, dried thyme leaves, salt

yeast, bread flour (1 1/3 cups), all-purpose flour (1 1/3 cups), sugar , plus 6 tbsp, salt, eggs, unsalted butter, at room temperature, plus extra for frying toast, milk, half-and-half, honey , for frying toast, port, sangria, vanilla bean split and seeds scraped, pectin, figs , bottoms cut off, truffle shavings, for garnish

seedless white grapes, washed and dried (about 1 1/2 lb), cream cheese or 4 oz neufchatel cheese, softened, blue cheese, softened, port wine, ground nuts (pistachios, preferably)

active dry yeast, whole milk, warm, bread flour, sugar, salt, eggs, lightly beaten, unsalted butter, at room temperature, brioche bread (from recipe above), egg, milk, vanilla (optional), cinnamon (optional), sugar (optional), margarine or 1 cup butter, foie gras , medallions 1-inch-thick each, raw, fresh (never frozen), salt, fresh ground black pepper, butter, shallots, minced, assorted wild mushrooms, trimmed and wiped clean, port wine, duck stock or 1 cup chicken stock, fresh thyme leave, salt , to taste, fresh ground black pepper , to taste, minced black truffle, butter, diced wild mushroom, asparagus, late harvest riesling vinegar, dry red wine, salt , to taste, fresh ground black pepper , to taste, mache, washed, black truffle oil, brioche bread, fresh truffle , shavings (optional), coarsely ground high-quality sea salt

portabella mushroom, chopped (1/4 cup if dried ), porcini mushroom, chopped (1/4 cup if dried ), mushroom, brown, garlic clove, minced, olive oil, beef stock or 2 cups chicken stock or 2 cups vegetable stock, port wine, truffle oil, salt and pepper, sour cream

whole maine lobster tails, unsalted european butter (recommended : plugra), puff pastry rounds, egg wash, sea salt and freshly ground white pepper, grade a foie gras, heavy cream, truffle oil, salt and freshly ground white pepper, oil, shallots, garlic, lemongrass , bottoms of stalk, kaffir lime leaves, fuji apple diced, calvados premium liquor, thyme sprigs, parsley sprigs, veal stock, heavy cream, salt and freshly ground white pepper, unsalted european butter (recommended : plugra), lemon zest , to taste, bosc pear, minced, fuji apple, minced, sherry, sugar, port wine reduction, salt and freshly ground white pepper, vegetable oil, lotus chips, chive spears, rice noodles , for serving

butter, onion, sliced, granny smith apple, sliced, apple cider vinegar, cassis, sea salt, freshly ground black pepper, sugar, foie gras, port wine, black truffles, chopped, veal stock, italian parsley, fried, fleur de sel