Country Terrine Bûche - Bruno Albouze - THE REAL DEAL

Country Terrine Bûche Recipe / Terrine de Campagne en Bûche

Make 2 to 3 days ahead. Serves 20/24 ≈ 2x terrine.
This recipe can be divided by half but honestly and since it requires some work grinding meat, I wouldn’t. The forcemeat (farce/stuffing) makes 2x 11”/12” (28/30 cm) terrine. Tradional terrine molds, yule log molds (silicone or not), or any other waterproof loaf pan molds work. Terrine is normaly sliced out straight from its mold (restaurants de village, picnic or during other outdoor activities). This version though is more suitable for special events proposing 2 major upgrades. First, havi...

Read more

Creamy Tuna Bruschetta -Bruno Albouze-THE REAL DEAL

Since the recipe is in the video, there is no printable recipe ☺️

Start your post here...

Egg in Green Dress / L'oeuf en Habit Vert - Bruno Albouze - THE REAL DEAL

Egg in Green Dress Recipe 🇱🇷

Serves 5.
5 ea. fresh pastured eggs
1 lb. (450g) spinach
2 bunches (250g) Italian parsley (leaves only).
1.6 cups (400g) chicken stock
0.02 lb. (12g) gelatin leaves, soaked in cold water and drained.

Loaf bread (pain de mie) for croutons, cubed and toasted in hot frying pan with some clarify butter
Wild salmon caviar
Gold leaf (optional).

Oeufs Mollets (Poached eggs in their shell)
Bring water to a boil, add about 1/2 Tbsp salt (6g) salt and 1/4 cup (60ml) white vinegar. Immerse cold eggs carefully, lower the heat and cook for 6 minutes moving eggs around every so often. Transfer eggs in ic...

Read more

Pickled Carrots / Red Onions / Cauliflower - Bruno Albouze - THE REAL DEAL

Vinegar Pickles Recipe

Pickled Carrots & Enoki Mushrooms
2 ea. carrots, peeled and cut into batonnet / A couple bunch enoki; trimmed.
Brine (one recipe for each)
3 cups (750ml) apple cider vinegar
1/3 cup (30g) sugar
1/2 Tbsp (5g) mustard seeds
A few black peppercorns
1/2 tsp (2g) curry
1 bay leaf / a couple of sprigs oregano and thyme
3 garlic cloves, cruched.

Blanch carrots for 30 sec and chill in ice water. Bring brine to a boil – cover and let simmer for 5 min. Transfer to a bowl to cool down for about 10 min. Arrange carrots in jar and cover with the brine. Cool and chill.
For the mushrooms brine, use the same recipe (w...

Read more

Toasted Baguette, Green Olive Garlic & Ricotta - Bruno Albouze - THE REAL DEAL

French baguette Video & Recipe:

Toasted Baguette, Green Olive Spread

For 1x baguette: 4 servings

Green Olive Spread
5 ounces (150g) green olives, pitted
1 clove garlic, chopped
0.9 ounce (25g) almond meal
Olive oil to smooth it out
Ground black pepper to taste (no additional salt needed)
Ricotta cheese to spread
Toasted sesame seeds, lemon confit…

Puree olives and garlic. Add almond meal and ajust consistency with some olive oil. Season with pepper. Spread over toasted baguette, add ricotta cheese and sesame. Enjoy!

Mushroom Ravioli, Chicken Porcini Sauce Emulsion - Bruno Albouze - THE REAL DEAL

Mushroom Ravioli, Chicken Mushroom Sauce Emulsion Recipe

Makes ≈ 24 Ravioli / Serves 8.
Wonton wrappers square or pasta dough ravioli squares.
1 ounce (30g) dry porcini mushroom
1.4lb (650g) button mushrooms
1 Tbsp (15g) butter
1 Tbspc(15ml) olive oil
1 Tbsp (10g) flour (optional)
A pinch of salt.

A day ahead, soak dry porcini mushroom in cold water to cover and refrigerate overnight (it can be made a few days in advance). Drain porcini, squeeze and chop. Save porcini broth for the sauce.
Give button mushrooms a quick wash, drain and pat dry. Trim off bottoms and cut in four. In a food processor, give a...

Read more

Cheese Dipping Wheel in Puff Pastry - Bruno Albouze - THE REAL DEAL

Oysters Rockefeller / 2 Ways - Bruno Albouze - THE REAL DEAL

Oysters Rockefeller Recipe with Compound Butter
Yields 2 Dozen / 8 Servings.

Note: The oysters Rockefeller with compound butter or spinach cream can be both made ahead of time and frozen!. Once stuffed and ready to be broiled, wrap up and freeze. Then a day before the event, thaw them overnight in the refrigerator and and broil!

2 dozen oysters (Malaspina oysters are used in this video)
1 bunch chard, washed and trimmed
1/2 Tbsp (7ml) frying oil
1 fennel, washed and trimmed
2 shallots, minced
1 garlic clove, minced (optional)
1 Tbsp (15g) butter or olive oil
2 Tbsp (30ml) Pernod or Pastis (optional)
1 Tbsp tarragon (estragon), minced
0.4 lb. (2...

Read more

Deviled Eggs / Oeuf Mimosa

No printable recipe needed.

Camembert Fritters w/ Apple Raisin Chutney

Camembert Fritters with Apple & Raisin Chutney Recipe

8 Appetizers Servings

Apple & Raisin Chutney

1.4 cups (350ml) water
1/4 cup (50g) granulated sugar
1/2 cup (160g) apricot preserve or apple jelly
1/2 Tbsp (4g) curry powder
1 tsp (1g) fresh ginger, grated
1/8 tsp ground cinnamon
1/8 tsp ground cloves or all spices
2 cups (200g) peeled, diced Granny Smith apples
1/2 cup (80g) dried raisins
A pinch of red pepper flakes (optional).


Place water, sugar, apricot preserve, curry, ginger, cinnamon and cloves in a saucepan. Stir to blend. Bring to boil and reduce the heat, add diced apples and simmer 10 minutes. Add raisins and red pepper flakes and simmer 15 mi...

Read more