Michael Solomonov has been kind enough to share some recipes with us that can be utilized during the holiday season.

2 1-lb. squabs, cleaned
3 sprigs of thyme
2 cloves of garlic
Salt and pepper
1/2 cup frozen or canned chestnuts
1/2 onion, sliced
1 tablespoon butter
1 cup chicken stock
1 fresh vanilla pod, split

Preheat oven to 450 degrees. Saute onion in butter until translucent. Add vanilla and cook until aromatic, about one minute. Add chestnuts and mix with onion. Add salt and pepper. Add half of the chicken stock to cover, and cover pot with aluminum foil and cook over low heat until the chestnuts are tender.

Meanwhile, stuff squab with garlic and thyme and season all over with salt and pepper. Roast in oven for approximately 8 minutes, or until medium rare. Allow to rest.

When chestnuts are tender, blend mixture until smooth.

Split the squabs in half and serve with the puree. Drizzle any juices over the squab.

8 oz. 66 percent bittersweet chocolate (preferably Valrhona)
8 oz. butter, plus some to grease tins
4 eggs
4 egg yolks
1/2 cup sugar
1/2 cup flour
1/4 teaspoon salt
8 6 oz. souffle cups or tins

Preheat oven to 350 degrees. Melt chocolate and butter over a double boiler. Whip eggs and egg yolks with the sugar in an electric mixer until pale and fluffy. Sift in flour and salt in 3 stages. Grease souffle cups and divide batter among the cups. Bake for approximately 9 minutes. Once the cakes have cooled, they may be removed from the cups and reheated to serve warm. Center should remain soft. At the restaurant, it's served with sesame ice cream, but any of your favorite flavors should work equally well.