For Lavender Ice Cream:

• Bring milk, cream, vanilla and ½ of the sugar to a boil. Add the lavender, turn heat off and infuse for 1 minute.
• In a separate bowl, combine yolks and sugar. Prepare a bowl of ice water; set an empty bowl on top of the ice water and place a strainer on top of the empty bowl.
• Temper the yolk and sugar with a small amount of the warm mixture above, being careful not to cook or “scramble” the eggs. Bring the milk cream mixture back to a boil and stir in the tempered yolk mixture. Cook, mixing continuously with a wooden spoon, until the mix coats the back of a spoon, about 3 minutes.
• Strain mixture into the empty bowl and chill.
• Run mixture in an ice cream machine until set, and place in freezer.

For Meringue Drops:

• Prepare a double boiler bath (bain marie).
• In a mixing bowl, combine egg whites and sugar. Place on the double boiler and whisk for approximately 5 minutes or until mixture is warm to the touch.
• Remove from water bath and place in an electric mixer with a whisk attachment. Whip to medium-stiff peak.
• Using a pastry bag with a medium-sized round tip, pipe onto a parchment-lined sheet in to a teardrop shape (We suggest piping on a diagonal.)
• Place sheet in an oven pre-heated to 175F convection or 200F still oven, and dry until hard but without color.
• Remove from oven, cool and store drops in an airtight container.

For Whipped Cream:

• In a mixing bowl with a whisk attachment, combine cream and sugar. Beat to medium-stiff peak.
• Place in pastry bag with a star tip.

For Raspberry Coulis:

• In a blender, place the raspberries, sugar and lemon juice. Blend at high speed until smooth. Strain. Taste and adjust for flavor.

• Place 1 ½ scoop of lavender ice cream on each plate.
• Pipe whipped cream using the star-tipped pastry bag, covering entire scoop to form a dome.
• Quarter the strawberries and place them over the whip cream-covered ice cream. Alternate the strawberries with the meringue drops.
• Make a rim of raspberry coulis around the dome. Garnish with lavender sprig. Serve immediately.

• Clean foie gras by patting dry and gently separating the two halves and cleaning any blood or vessels in between.
• Portion foie gras into 2 ounce slices, about 1 inch thick and set aside in the freezer.
• Remove duck confit from bones (it should simply pull off), and chop.
• Sauté duck confit in a pan for five minutes and turn off heat.
• Add spinach and basil, stirring until wilted.
• Set aside and allow to cool.

• In a heavy bottom saucepan, reduce red wine by half.
• Add mango purée, thyme, orange juice and chicken stock.
• Cook the sauce until it is half its original volume.
• Season with salt and pepper and add cooked lentils – Keep warm

• Lay phyllo dough out in sheets of four and cut rectangular shapes about 6 inches long by 3 inches wide.
• Place 1 tablespoon of duck mixture onto one end of dough and fold over using melted butter to secure edges. Repeat this until you have seven of these "purses" and place on a sheet pan and bake in a pre-heated oven at 350°F until golden brown – Keep warm.

• Heat a medium-size sauté pan until smoking (without oil), assemble plates first with sauce on bottom, then purses.
• Sauté foie gras slices quickly (about 1 minute) on each side or until brown and place on phyllo purses.
• Serve immediately.

• Slice both the beets and Etorki into thin slices (use a mandolin* if available).
• Arrange slices of beets and Etorki alternately on a salad plate.
• Drizzle Extra Virgin Olive oil, and Aged Balsamic over the dish.
• Finish by garnishing with fresh Dill.

• Grind the almonds in a food processor to the desired texture.
• Remove almonds from food processor and place in mixing bowl.
• Slowly stir in the Argan oil (one tablespoon at a time).
• Stir in Honey (one tablespoon at a time).
• Stir well.
• Serve on pita bread.

• Leave steaks out of refrigerator for 30 minutes prior to cooking.
• Preheat oven to 350° F and place oven-safe service plates inside to heat.
• Rinse peppercorns in strainer, pat dry on a paper towel, & chop into large pieces.
• Lightly oil the fillet mignons with the olive oil, and cover both sides with ½ of the chopped peppercorns, some fresh ground black pepper, and a few dashes of the ground red pepper.
• In a bowl, combine the crème fraîche, the heavy cream, and the remainder of the chopped peppercorns and set aside.
• Cook in a heavy frying pan (preferably cast-iron, grill-pan* is best) to just less than desired level (hopefully, no more than medium-rare).
• Season with ground sea salt, place a nugget of butter on each steak and return plates to hot oven.
• Deglaze the pan with your peppercorn & cream mixture, adding in the Aromont^® Beef Consommé.
• Pour the sauce over the steaks, and voila.

• Preheat oven to 400° F.
• In a frying pan, cook onions slowly at low heat until browned.
• Add lardons, and continue cooking for 10 minutes on medium heat, then set aside.
• Sauté peeled & cubed potatoes for 20 minutes.
• Spread potatoes, onions, and lardons evenly in a 10" baking pan, season with salt & pepper to taste.
• Distribute Reblochon over the potato mixture.
• Bake for 25 minutes at 400° F.

• 6 soufflé ramekins
• 1 regular or disposable pastry bag
• 1 whisk
• 1 pastry brush

• Preheat oven to 350° F
• Brush bottom & sides of ramekins with melted butter. Brush the sides using only an upward motion (it helps to carry the soufflé).
• Dust the inside of the ramekins with some granulated sugar and set aside.
• Heat milk slowly, and stir in ¾ cup of the sugar – be careful not to scorch the milk.
• Add the chocolate liquor pistoles (or pieces) to the heated milk until smooth (be careful not to burn the chocolate).
• Set chocolate mix aside and allow to cool for 10 minutes.
• Whisk the egg yolks into the chocolate.
• Beat egg whites, adding in remaining ¼ cup sugar, until stiff; not grainy – do not over-beat!
• Fold egg whites into the chocolate mix.
• Using a pastry bag, pipe the mix into the ramekins. You should try to fill each ramekin in one motion, and careful to leave the edges of the ramekin clean – any drops will effect how the soufflé rises.
• Bake for 10-14 minutes @ 350° F