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Aperitif

An alcoholic drink taken before a meal to stimulate the appetite

Negroni

  1. Pour over big cubes of ice
  2. Optional : garnish with a twist of fresh orange

Lillet Rose

  1. Chill & serve on ice
  2. Optional top w a splash of soda water

Pastis

  1. Pour over a cube or 2 of ice
  2. Optional : dilute with 1-5 parts water

Bloody Mary

  1. Pour over ice
  2. Optional : garnish w a grind of black pepper & sprig of celery

Soupe

Soupe à l’oignon gratinée

Onion Soup

Refrigerate until ready to prepare and eat

  1. Pour the soup into a small saucepan & place on a low heat
  2. Stirring occasionally bring the soup to a low simmer
  3. If you have a grill that will fit the soup bowl, turn it on & get it hot. Alternatively, heat the oven to 200˚
  4. Warm the soup bowl
  5. Pour the hot soup into the warm bowl
  6. Place the croutons over the soup then cover with the grated cheese
  7. Place the bowl under the grill until the cheese is golden & bubbling

OR

  1. Place the heated bowl of soup in the oven. The oven method takes approx. 15-minutes to melt the cheese & create a golden bubbling crust

Note : if you do not have soup bowls robust enough to spend time in the oven at 200˚ the cheese on croutons can be grilled separately & placed on the hot soup at the end

Entrées Froides et Salades

Assiette de Charcuterie

Refrigerate until ready to prepare and eat

  1. About an hour before you would like to eat, we suggest removing the Charcuterie from the refrigerator & bringing to room temperature
  2. Just as flowers produce their best fragrance in a warm sunny environment, cured meats – Charcuteries, taste their very best eaten at room temperature
  3. Serve with slices of grilled or warmed bread and if desired a grind of fresh black pepper

Foie Gras

Refrigerate until ready to prepare and eat

  1. About an hour before you would like to eat, we suggest removing the Foie Gras from the refrigerator & allowing it to come to room temperature
  2. Just as flowers produce their best fragrance in a warm sunny environment, Foie Gras is a food that tastes its very best at room temperature spread on warm bread!
  3. When ready to eat, remove the Foie Gras from its packaging
  4. If desired sprinkle with a pinch of seasalt & a grind of fresh black pepper
  5. Serve with slices of grilled or warmed bread

Rillettes de Canard Maison

Refrigerate until ready to prepare and eat

  1. About an hour before you would like to eat, we suggest removing the Rillettes from the refrigerator & bring to room temperature
  2. Just as flowers produce their best fragrance in a warm sunny environment, Rillettes tastes their very best when eaten at room temperature
  3. When ready to eat serve w pickled vegetables & slices of grilled or warmed bread

Salade de Betterave, Roquette

Refrigerate until ready to prepare and eat

  1. Just before you would like to eat
  2. Assemble the salad by placing the salad on top of the beetroot
  3. Pour the dressing over the salad & if desired a grind of fresh black pepper over the top

Salade Laitue

Refrigerate until ready to prepare and eat

  1. Just before you would like to eat pour the salad dressing over the salad & if desired a grind of fresh black pepper over the top

Salade Niçoise

Refrigerate until ready to prepare and eat

  1. About an hour before you would like to eat, remove the tuna from the fridge & bring to room temperature
  2. Just before you would like to eat, assemble the salad on a plate or flat bowl
  3. First arrange the egg, potatoes & tomatoes, top with the salad leaves
  4. Then arrange remaining ingredients over the salad leaves *Reserve the tuna
  5. Shake the dressing, then pour over the composed salad
  6. Finally, place the Tuna on top
  7. If desired, garnish w a good grind of fresh black pepper & wedge of fresh lemon

Tartare de thon rouge

Refrigerate until ready to prepare and eat

  1. Empty tuna into a bowl
  2. Pour oil mix over the tuna & mix gently until tuna is well coated
  3. Serve immediately w a wedge of lemon & grind of fresh black pepper

Terrine Maison

Refrigerate until ready to prepare and eat

  1. About an hour before you would like to eat, we suggest removing these menu items from the refrigerator & allowing them to come to room temperature
  2. Just as flowers produce their best fragrance in a warm sunny environment, Charcuteries are a food that taste their very best at room temperature accompanied by warm bread!
  3. When ready to eat, remove the Terrine from its packaging
  4. If desired sprinkle over a pinch of seasalt & a grind of fresh black pepper
  5. Serve with slices of grilled or warmed bread

Entrées Chaudes

Andouillette Parisienne

House made pork sausage

Refrigerate until ready to prepare and eat

  1. Remove from the fridge & bring to room temperature about an hour before heating
  2. Heat the oven to 200˚
  3. Warm your plates
  4. Remove the lid & place the dish of Andouillette in the heated oven
  5. Heat approx. 15-20 minutes
  6. In a small pot over a low flame, gently heat the mustard sauce until it simmers, don’t boil it
  7. Plate the Andouillette & pour over the warm sauce

Note : The sauce can be flash heated in the microwave on low

Escargot de Bourgogne a l’ail

Snails in garlic butter

Refrigerate until ready to prepare & eat

Allow approx. 30-minutes to warm

Option 1

  1. Empty contents of the jar into a small saucepan
  2. Gently warm over a medium heat until the butter has melted & is bubbling

Option 2

  1. Prewarm the oven 180˚
  2. Place in a small ovenproof dish
  3. Warm until the butter has melted & is bubbling

Serve with soldiers of fresh baguette for   dipping into that lovely garlic filled butter!

Note: these little glass jars are both oven proof & microwave proof. Remove clips                                        and rubber rings before heating

Quenelles de Perche

Refrigerate until ready to prepare & eat, bring to room temperature about an hour before heating

  1. Heat the oven to 200˚
  2. Remove the lid from the Quenelles
  3. Place the dish of Quenelles in the heated oven for 12+minutes or until they are puffed up & golden & the sauce bubbles

Raclette Traditionelle

Raclette with potatoes, charcuterie, raclette & gruyere

Refrigerate until ready to prepare and eat, remove from the fridge & bring to room temp approx. 1 hour before you plan on heating

Allow approx. 20 minutes to warm

  1. Warm your oven to 180˚
  2. Remove the lid from the tray of raclette into the heated oven
  3. Allow approximately 10-15 minutes to warm through and the cheese to be golden and crunchy!

Tripes au Riesling

Tripe in a Riesling & tomato sauce

Refrigerate until ready to prepare & eat, bring to room temperature about an hour before you plan on eating

Allow approx. 10 minutes to warm

Option 1

  1. Empty contents into a small saucepan
  2. Gently warm over a low heat until the sauce is simmering
  3. Allow approximately 5-10 minutes
  4. DO NOT OVERHEAT or BOIL

Option 2

  1. ONLY if the stove top is not available
  2. You could possibly warm your tripe on a low setting in the microwave
  3. The glass jars are oven & microwave proof, but you must remove the rubber rings & metal clips

Plats de Résistance

Bœuf Bourguignon

Casserole of beef in red wine

Refrigerate until ready to prepare and eat, then bring to room temperature about an hour before heating

Option 1

  1. Empty the contents of the foil into a saucepan
  2. Place over a low heat on the stovetop, warm gently/slowly, stirring occasionally until the sauce starts to simmer
  3. Simmer gently another 15 – 20 minutes
  4. Serve accompanied by mashed potato, noodles or warm rice

Option 2

  1. Heat the oven to 180˚
  2. Remove the lid from the Bourguignon & place in the hot oven
  3. Allow 20-minutes, stirring occasionally
  4. Serve accompanied by mashed potato, noodles or warm rice

Casserole du Jour

Casserole of the day

Refrigerate until ready to prepare & eat.

Remove the casserole from the fridge & bring to room temp approx. 1 hour before you plan on heating.

Allow approx. 20 minutes to warm

Option 1

  1. Empty the casserole into a saucepan and place over a low heat
  2. Warm slowly, stirring occasionally until the sauce starts to simmer
  3. Simmer gently another 15 – 20 minutes

Option 2 

  1. Warm your oven to 180˚
  2. Remove the lid from the foil and place the room temperature casserole in the preheated oven
  3. Stir occasionally, until the sauce starts to bubble
  4. Allow approximately 20 minutes to warm through

Côte de Bœuf

Rib Eye

Refrigerate until ready to prepare and eat

Rare – 12 mins   MRare – 18 mins   Medium – 25 mins

  1. Remove the Rib Eye from the fridge & bring to room temperature about 2-hours before you plan on cooking
  2. It is important your meat is relaxed before it is cooked; cold meat is tense & will not cook to perfection
  3. Heat the oven to very hot, 220˚
  4. Warm your plates
  5. Remove the lid from the foil & place the Rib Eye in the oven
  6. Cook based on the timing above

Cuisse de Canard Confit

Slow cooked duck leg

Refrigerate until ready to prepare and eat

  1. Remove the confit from the fridge & bring to room temp approx. 1 hour before you plan on eating
  2. Heat the oven to very hot, approx. 220˚
  3. Warm your plates
  4. Remove the lid & place the duck in the hot oven
  5. Cook 10-15 mins or until the skin is crispy
  6. Place the salad in a small bowl, then shake the dressing & pour over the rocket

Demi Poulet Roti

Roast chicken

Refrigerate until ready to prepare and eat

Remove the half chicken from the fridge & bring to room temp approx. 1/2 hour before you plan on heating.

Allow approx. 20 minutes to warm.

For your chicken

  1. Warm your oven to 180˚
  2. Remove the lid from the foil and place the Chicken in the preheated oven
  3. Allow approximately 20-minutes to warm through

For the sauce

  1. In a small pot, gently heat the sauce until it simmers, don’t boil it.
  2. Serve alongside the hot chicken

Alternative option : sauce can be microwaved on low

Entrecôte

Scotch Fillet

Refrigerate until ready to prepare and eat

Rare – 5 mins   MRare – 8 mins   Medium – 10 mins

  1. Remove the Scotch from the fridge & bring to room temperature about 2-hours before you plan on cooking
  2. It is important your meat is relaxed before it is cooked; cold meat is tense & will not cook to perfection
  3. Heat the oven to very hot, 220˚
  4. Warm your plates
  5. Remove the lid from the foil & place the Scotch in the oven
  6. Cook based on the timing above
  7. Remove from the oven & rest uncovered in a warm place for 5-minutes

Filet de Bœuf

Eye Fillet

Refrigerate until ready to prepare and eat

Rare – 5 mins MRare – 8 mins Medium – 12 mins

  1. Remove the Eye Fillet from the fridge & bring to room temperature about 2-hours before you plan on cooking
  2. It is important your meat is relaxed before it is cooked; cold meat is tense & will not cook to perfection
  3. Heat the oven to very hot, 220˚
  4. Warm your plates
  5. Remove the lid from the foil & place the Fillet in the oven
  6. Cook based on the timing above
  7. Remove from the oven & rest uncovered in a warm place for 5-minutes

Steak Tartare

Refrigerate until ready to prepare and eat

  1. Empty the tartare sauce into a large bowl & ensure oil & condiments are well combined
  2. Empty the sachet of meat over the sauce & with a fork gently combine
  3. Season to taste w a grind of fresh black pepper

Travers de Bœuf Braisé style Texanne avec la Remoulade

Beef Ribs with celery remoulade

Refrigerate until ready to prepare & eat,

Allow approx. 20 minutes to warm

  1. Remove the beef ribs from the fridge & bring to room temp approx.1 hour before you plan on heating
  2. Warm your oven to 180˚
  3. Remove the lid from the tray & place into the heated oven
  4. Allow approximately 20-minutes to warm through
  5. Serve with the cold remoulade on the side

Garnitures & Sauces

Gratin aux Pommes de Terre

Potato & gruyere gratin

Refrigerate until ready to prepare and eat, bring to room temperature about an hour before heating

Allow approx. 25 minutes to warm

  1. Preheat the oven to 180˚
  2. Remove the lid from the gratin & place in the warm oven
  3. When hot, the gratin will be golden & crunchy on top & should be bubbling around the edges
  4. To be sure it is hot, insert a clean knife into the centre of the gratin. If the knife blade comes out piping hot your grating is ready to be devoured

An alternative heating option to be considered ONLY if you have no possible alternative : Microwave

Petit Légumes Glacée

Zucchini, Carotts & Turnips

Refrigerate until ready to use, remove from the fridge & bring to room temperature about an hour before heating

Allow approx. 20-minutes to warm

  1. Bring a small pot of water to the boil, lower the heat to a simmer
  2. Place the closed sachet of vegetables in the simmering water
  3. Allow 10-minutes for the contents to warm through
  4. Cut the sachet open & serve immediately

Petit Pois, Carottes et Lardon

Peas, Carrots & Bacon

Refrigerate until ready to prepare and eat

Allow 10-minutes to heat

  1. Pour the PC&B into a small pot
  2. Place the saucepan over a low heat & gently warm
  3. Stir occasionally to ensure even heating
  4. Allow approx.10-minutes

Note : This dish is in a stock, so you shouldn’t need to add any additional liquid

Alternative option : oven or microwave

Pomme Purée

Potato purée

Refrigerate until ready to prepare and eat

Allow approx. 20-minutes to warm

  1. Preheat the oven to approx. 180˚
  2. Remove the lid from the potato & place in the warm oven
  3. Stir occasionally to ensure the even heating
  4. Allow approx. 20 minutes

Alternative option : stove top or microwave

Sauces

Sauce Bordelaise

Sauce Normande

Sauce au Poivre

The sauce can be warmed 3 ways, but in all cases the sauce must not be boiled. Warm it slowly, until it simmers gently

Option 1

Place the pot of sauce in a pan of gently simmering water & warm until it simmers, stirring occasionally

Option 2

Empty the sauce into small saucepan & warm until it simmers, stirring occasionally

Option 3

Last resort & small quantities!! Remove the metal clips & lid from the sauce & warm on low in the microwave

Fromage & Desserts

Fromage

A selection of French cheeses

Refrigerate until ready to prepare and eat

  1. The French believe, as they do for fresh milk & eggs, that good cheese should be kept in a cool dry environment, but never in the regular fridge
  2. Whilst your cheese has been refrigerated from the farmer to France-Soir, before you eat, we suggest you take the cheeses out of the fridge at least an hour before consuming as the flavour of the cheeses, like all good fats will be more apparent at room temperature

Crème Brulée

Refrigerate until ready to prepare and eat

  1. The bruléed sugar on the dessert will have softened after its time in the refrigerator
  2. You have a couple of options but the best option will require a piece of cooking equipment that most kitchens will not possess – blow torch.
  3. A simple handheld torch can be purchased at most hardware stores & will toughen that toffee to perfection
  4. Alternatively the brulée can be placed under your grill for a few minutes
  5. Finally, the Brulée will be delicious eaten as is !!

Crème Caramel

Refrigerate until ready to prepare and eat

You have 2 eating options !

Eat it straight from its little glass pot

OR

MasterChef’s & the courageous!

    1. Run a hot butter knife around the edges of the glass pot, to loosen the crème from the pot
    2. Then place a flat dish over the pot & quickly flip them both over
    3. If you were successful, the crème & a lot of the caramel will now be on your plate & your glass pot should be empty

Mousse au Chocolat

Chocolate Mousse

Refrigerate until ready to prepare and eat

  1. We believe the Mousse au Chocolat is best eaten at room temperature
  2. Chocolate like all good fats needs to be relaxed for you to fully experience the flavour & oral sensation of good chocolate
  3. We suggest taking the Mousse out of the fridge about an hour before devouring & eating it directly from the little glass pot!

Tarte Tatin

Warm chunky apple tart

Refrigerate until ready to prepare and eat

  1. Bring to room temperature about an hour before you plant to warm
  2. Heat the oven to 180˚
  3. Warm your plates
  4. Remove the lid & place the foil of Apple pie in the heated oven
  5. Heat approx. 10-minutes
  6. To be sure your pie is hot, insert a clean knife into the centre. If it comes out piping hot, the dessert is ready to be devoured!
  7. Masterchefs feel free to sprinkle w castor sugar & brulée prior to serving

Note : Best eating when accompanied by a good Calvados

Last resort heating alternative : Microwave

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