Pork chops

1. Temper the pork chops while preheating your BBQ up. 
2. Season with salt and pepper and rub mustard on both sides. 
3. Grill pork chops to your liking, I recommend cooking until a meat thermometer reads 145°F (slightly pink and juicy). 
4. Rest for 5-10 minutes on a resting rack and rewarm on the BBQ for 45 seconds on both sides. 
5. Remove the bone, cut the fat cap off and slice the loin and fat cap against the grain. 
6. Plate up, season with fleur de sel and serve with the rest of the sides and sauces. 

Charcutière sauce 

1. In a medium size saucepan on medium heat, melt the butter and add the diced onions. Season with salt and sweat without browing (about 1 minute)
2. Deglaze with white wine and reduce by half. 
3. Add the stock and demi-glace and reduce until the mixture thickens and coats the back of a spoon. 
4. Whisk in the mustards and, beurre manié. Sauce will start to thicken (I recommend adding the beurre manié in two parts to prevent the sauce from becoming too thick). 
5. Fold in the julienne gherkins and adjust the seasoning if necessary. 
6. Keep warm until ready to serve. 

Balsamic glazed grilled summer vegetables

1. Place the eggplant slices on a resting rack and season with salt. Set aside for 30 minutes to release water form the eggplant. 
2. Season the zucchini and red pepper. Toss all the veggies in olive oil. 
3. Grill the veggies on the BBQ, brushing with Modena vinegar while cooking. 
4. Cut into smaller pieces. 
5. Plate grilled veggies, sprinkle with fleur de sel, drizzle with olive oil and Modena vinegar and garnish with parsley leaves.
6. Keep warm until ready to serve. 

Pan-seared mustard smashed baby potatoes

1. Add potatoes to a large saucepan, filled with cold water and set heat to medium. 
2. Add thyme and garlic and boil until a knife inserted in the potatoes it comes out easily. 
3. Drain water, place potatoes in a medium stainless steel bowl. 
4. Season with salt and pepper, then add the mustard and 2/3 of the olive oil. 
5. Mash until well combined. 
6. Place the potato mixture in ring moulds to form “patties”. Place in fridge to set. 
7. In a large non-stick pan, heat a drizzle of olive oil. 
8. Sear potato patties until they are crisp – on the outside.  
9. Flip, add the butter and baste until golden brown. 
10. Plate up, season with Fleur de Sel and keep warm until ready to eat. 

Mixed greens + fine herbs + Maille Sherry dressing

1. Wash the lettuce and tear into pieces. Place in a large stainless-steel bowl. 
2. Mix in the sliced radishes and parsley leaves and, combined. 
3. In a medium stainless-steel bowl, whisk the mustard with sherry vinegar, salt and pepper. 
4. Slowly emulsify with the olive oil and pour into a small jug. 
5. Plate the salad in a serving bowl. Add the dressing if eating right away; otherwise, set aside and add the dressing when ready to serve.