Burgundy Snail Fricassée with Morel Mushrooms, Pearl Onions, Bacon and Garlic-Parsley Butter
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Twice Baked Upside Down Cheese Soufflé with Parmesan Cream Sauce
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Warm Crab with Kalijira Rice Galette, Beurre Blanc and Micro Green Salad
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Burgundy Snail Fricassée with Morel Mushrooms, Pearl Onions, Lardons and Garlic-Parsley Butter
Provided By Philippe Bertineau - Executive Chef of Payard Pâtisserie & Bistro, New York City
Watch Streaming Video	The higher butterfat and lower moisture that makes Plugrá butter so rich is what makes this garlic butter taste so incredible. Adding chopped parsley gives the butter a beautiful, bright green color. Adding the garlic butter to the Fricassée at the end transforms the garlic butter it into an almost clarified butter state. We use fresh live snails for this dish, which may be difficult to find locally. If not, packed snails in the can work just as well.
Twice Baked Upside Down Cheese Soufflé with Parmesan Cream Sauce
Provided By Philippe Bertineau - Executive Chef of Payard Pâtisserie & Bistro, New York City
Watch Streaming Video	Using pastry flour, which is much finer than other flours, and Plugrá butter creates a much richer and smoother roux. Using these high quality ingredients will eliminate any chances for a lumpy consistency or starchy flour taste. It is very important to whisk egg whites at a slow speed. By whisking on lower speed the volume of the egg whites increases by up to 2 times more than by whisking on high speed. Most ovens will cook at different speeds, so it is very important to watch soufflés once they are placed in the oven. Cooking time is approximately 8-10 minutes in a 350°F oven but it is important for to watch for the tops of the soufflés to just start to crack. The outside two-thirds of the soufflé should be firm and the center third should be soft.
Warm Crab with Kalijira Rice Galette, Beurre Blanc and Micro Green Salad
Provided By Philippe Bertineau - Executive Chef of Payard Pâtisserie & Bistro, New York City
Watch Streaming Video	Cooking the rice in a 400°F oven, instead of a traditional stovetop, allows the rice to steam evenly throughout and prevents drying out or overcooking of the rice. Using a piece of parchment paper, with a small hole cut in the center as a lid, allows for the water to evaporate at a slower rate to keep the rice moist. Brushing the parchment paper with room temperature Plugrá European Style butter not only keeps the rice from sticking to the parchment paper but also slowly infuses the rice with a rich, buttery flavor. The beurre blanc is what really completes this French dish. Plugrá butter is a very important ingredient in this recipe because the high butterfat content and lower moisture allow for the beurre blanc to stay rich and smooth, and give it a shiny finish. The Plugrá butter in the beurre blanc coats and binds the crabmeat and mushrooms together, marrying all the great flavors in this dish.