In a pot, add olive oil and garlic. Then add the clams (In shell), salt, chili spice, and lemon zest. In a pan, heat olive oil and lightly sear the cod. Also add the scallops and lobster to the pan. In a separate pan, heat olive oil and then add the artichoke hearts, carrots and blanched potatoes.
Add the muscles, lobster stock, and butter to the pot with the clams, stir together and then cover. After a few minutes add tomatoes, thyme, and parsley. Briefly stir and then cover.
Heat a new sauté pan, and then pour the juices from the pot of muscles/clams. Heat on high heat in order to create a reduction sauce. In a smaller pot, puree mashed potatoes, and add saffron.
Plate the seafood over the potatoes/carrots/artichoke hearts. Pour sauce over top and then finish by placing a baguette with the mashed potato puree over top.
Wild Forest Mushrooms
Caramelized Pearl Onions
Heat Olive oil in a pan and add garlic. Next add raw oyster mushrooms and zucchinis. Allow to heat then add short rib meat, wild forest mushrooms, caramelized pearl onions, and chili puree – add salt as desired and a touch of wine and some demi-glace. Boil Water in a pot - add salt. Add fresh Gnocchi. Drain and then finish in the pan. Toss/Stir. Plate and serve with wine