Sides & Sauce Instructions 

Local Mushrooms

1. Heat medium to large saucepan and gently simmer herb butter, add mushrooms and sauté

2. Season with lemon, salt and pepper

Paris Mash

1. In hot, gently simmering water place the vacuum sealed bag of mash potato in the water until it is warm (approximately 5minutes)

2. In a heavy based saucepan, add your cream, bring to a light simmer

3. Squeeze in the warmed mash potato, stir through until it’s well incorporated with the hot cream

4. Add the knob of butter and season well with salt, serve in a warm dish

   
   

Sautéed Green Beans

1. Place your sauté pan on a low heat, add the confit eschallot and confit garlic with a small amount of the excess oil

2. When this is warm, place your beans into simmering water for 30 seconds, drain well and place them in the sauté pan (with the eschallot and garlic)

3. Sauté and season with salt and pepper.

4. Before removing from the pan, add chopped tarragon

5. Serve on a plate

Heirloom Organic Carrots

1. In a warm sauté pan on low heat, add a small amount of cooking or grapeseed oil

2. Slowly start to sauté the carrots gently, season with a small amount of salt and cracked pepper

3. Add your Vichy carrot liquid to the carrots, bring to the simmer, add butter, cook until thick and glossy.

4. As the sauce begins to coat the carrots, place in a warm 180 degree oven for approximately 5 minutes, or until the carrots are hot in the middle)

5. Bring back up to the stove top and adjust the seasoning to your liking

6. Serve on a warm plate