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The best way to communicate what we do is through images. As you browse our site, see if you can get a sense of our signature touch.

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Caribbean flavored shrimp

Shrimp marinade with Caribbean spices

- 2 lbs of shrimp

- 2 tablespoons

- 1 tsp salt

- 1 tbp pepper

 

In a bowl, add the shrimp then add the red cap marinade while taking care to add salt and pepper to taste. Mix all the ingredients and let marinate for about fifteen minutes. Grill on a plate or pan for 2 minutes on each side or cook in the oven at 400*F (200*) for 8 minutes.

 

Accompaniment idea

- Mashed potatoes

- Fresh vegetable

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Rack of lamb

Marinade for squares of lamb

- 6 squares of lamb chops

- 2 cloves of minced garlic

- 1 tsp salt

- 2 tbp lemon juice

- 3 tsp chopped fresh rosemary

- 2 tbs spicy marinade Cap rouge

 

In a bowl, add all the ingredients, mix well and leave in the refrigerator for about an hour. Preheat the BBQ to high temperature at 400*F (200*) and reduce to medium temperature. Lightly marinate the grill and cook for about four minutes per side of lamb with the fat side down then turn them over on the bone side and cook for about four minutes. Then let the meat rest. Add salt and pepper to taste.

 

Accompaniment idea

- Roasted potatoes

- Fresh vegetable

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Chicken thighs

Chicken thigh marinade

- 4 chicken thighs

- 30 ml of oil

- 1 tsp chopped fresh thyme

- 1 tsp salt

- 2 tbp lemon juice

- 2 tbs spicy marinade Cap rouge

- 2 tbs natural Cap rouge marinade

Trim excess fat from chicken thighs and season with a squeeze of lemon all over. Place chicken thighs in a bowl and add ingredients and mix well. Refrigerate mixture for an hour and bake for about 30 to 45 minutes (300*F) until skin is golden brown and meat flakes easily with a fork.

Accompaniment idea

- Couscous

- Fresh vegetable

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seasoned salmon

Seasoned salmon marinade

- 500 g salmon fillet

- 1 tsp salt

- 1 tsp pepper

- 2 tbp lemon juice

- 3 tbs of oil

- 2 tbs natural Cap rouge marinade

 

Cut the salmon into slices, mix the oil, lemon, salt, pepper and Cap Rouge marinade in a bowl. Pour the mixture over the salmon. Let it all sit in the refrigerator for about 30 minutes.

 

Accompaniment idea

- Rice or quinoa

- Asparagus and pepper

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