Preparing the crème anglaise is the trickiest part to this recipe—cook it too long and you’ll end up with custard or flan.
To create a bouquet garni for his vegetable soup, Perig ties together rosemary and thyme sprigs and a bay leaf.
For the salad course, Perig toasts the cheese baguettes before adding truffle oil and freshly ground black pepper to the goat cheese to elevate its taste.
Pulled pork flavored with a beef reduction makes up the first layer of the haché parmentier, the French version of shepherd’s pie.
When making his vinaigrette, the chef prefers Maille Dijon, a bitey French mustard that’s available in most local groceries
While the haché parmentier recipe calls for tender pulled pork, Perig notes that any type of meat can be layered into this French shepherd’s pie, and vegetables can easily be added to the dish.
Au Gratin: Good Swiss cheeses create a tangy crust—a perfect accent to the smooth potatoes.
Leeks, carrots, and potatoes are blended with their cooking liquid, retaining their nutrients in the soupe de légumes.