2 breads 3 fresh eggs 50gr Pate Royal Poultry Liver Mousse With Cognac 50gr coriander 50gr tomatoes, sliced 1 cucumber, long-side sliced 50gr carrot, shredded 100gr oyster mushroom, Bunapi mushroom and origin mushroom, diced

4 slices of brioche bread 50gr of Pate Royal Duck Mousse With Armagnac (can be replaced by any other Pate product) 10gr apple jam

2 Sandwiches 30gr Pate Royal Pure Pork Mousse With Espelette Pepper 20gr Chedar cheese 10gr Bunapi mushroom, diced 10gr Bunashimeji mushroom, diced 10gr mushroom, sliced 20ml cooking cream 50gr purple lettuce, separate leaves 5gr soften butter 2 branch of fresh thyme 10ml Latino Bella olive oil

150gr white rice cooked 20gr carrot diced into small cubes, scalded 20gr sweet corn 20gr green peas, scalded 5gr toasted shallot 20gr Pate Royal Pure Pork Mousse (can be replaced by any other pate product) 1 spring onion, chopped 5gr coriander 1 fresh egg 5ml soy sauces 1 tbsp butter 1 tbsp fat drip

1 burger bun 10gr soften butter 200gr ground lamb (can be replaced with beef) 50g Pate Royal Pure Pork Liver Mousse with Cognac 50gr baked veggies dressed vinegar and olive oil 20gr mint jelly

50gr yellow zuchini, 1 inch-cut 50gr zuchini, 1 inch-cut 1 red bell pepper, sliced 1 green bell pepper, sliced 50gr baby carrot, pared 50gr celery 1 jar of Pate Royal Duck mousse with peppercorns 10ml Latino Bella olive oil 15ml cooking cream Salt and pepper

100g Pate Royal poultry liver mousse with Pork 30gr all-purpose flour 1 fresh egg, beaten 50gr breadcrumb 50gr salad tossed 50gr baby carrot 50gr eggplant 50gr yellow zuchini, 1 inch-cut 50gr onion, sliced 50gr zuchini, 1 inch-cut 1 bell pepper, sliced 1 branch of thyme, chopped 1 branch of rosemary, chopped Balsamic vinegar Olive oil […]

200gr cooked spaghetti 150ml tomatoes sauces 50gr Pate Royal Pork Liver Mousse with Cognac 5gr brown narcissus mushroom 5gr white narcissus mushroom 5gr original mushroom 5gr chives, well-chopped 10gr Cheddar cheese Salt and pepper

500gr chicken legs, chopped into medium size pieces pepper, salt, sugar 200gr tomatoes sauces 3 shallots, pared 100gr carrot, vertically cut into 1 inch-pieces 100gr potatoes, cut cut into 1 inch-pieces 100gr mushroom, sliced 300ml chicken stock 20gr coriander 1-3 lime leaves 1 chilli 10g Pate Royal poultry liver mousse with Pork

500gr Japanese cooked, drizzel with rice vinegar and well stired 5 Nori sheets 100g Pate Royal Duck mousse with peppercorns 200gr beef chuck 50gr chives, chopped Dark soy sauce Green Mustard

A skilless but tasty appertizer that is perfect for hot summer weather or any afternoon party.

300gr pork tenderloin 150gr poultry liver mousse with cognac 100gr all-purpose flour 2 fresh eggs, beaten 100gr breadcrumb 50g salad dressed 50ml Ketchup Salt and pepper

3 fresh eggs 50gr mushroom mix of brown narcissus mushroom, enokitake, mushroom. Well sautéed. 1 scallion, well chopped 30gr pure pork rillettes

2 chicken thigh, filleted 100gr smoked bacon 50g Poultry liver mousse with cognac pate 50gr Emental cheese, cut into long sticks Salt and pepper 10ml Latino olive oil

500gr baby potatoes 3 cloves of garlic, smashed 1 shallot, chopped 1 branch of thyme 2 tbsp. olive oil 50gr Pate Royal Forester mousse 10gr Parmesan cheese, grated 20g salad dressing with apple cider vinegar and olive oil

250gr beef tenderloin 150gr mixed veggies of mushroom, tomatoes, onion 1 tsp Italian Seasoning (McCormick) Latino Bella olive oil 50gr Pate Royal Forester Mousse 5gr soften butter 100ml red wine Salt and pepper

300gr beef and beef tendon sliced into medium size 100gr carrot, vertically cut into 1 inch-pieces 5 onion, small size, peeled off 50 celery, sliced 3 cloves of garlic, smashed 200gr tomato sauce 100ml olive oil 200ml red wine 100g Pate Royal Forester mousse 4-8 slices of bread, well toasted Salt and pepper

100gr Pate Royal Pork liver mousse with cognac 50gr ground pork 1 diced onion 1 puff pastry (available at baker store or European shops) 2 egg yolk, well whisked

50gr carrot diced into small cubes 50gr chopped celery 50gr chopped onion 1 thyme branch 50ml red wine 30g Pate Royal Goose Rillettes 100gr tomato sauce 200ml chicken stock 150gr cooked fettuccini pasta 10gr grated Parmesan cheese 1 tbsp. of butter Salt and pepper

400g fresh ribs 70g Pate Royal Pure Pork mousse 2 minced shallot 2 minced garlic cloves 100ml chicken stock 1 tbsp colored cashew oil ¼ tsp McCormick Italian Seasoning Salt and pepper 2 tbsp vegetable oil