FROM THE GORMET KITCHEN OF CHEF

R.C. ROBERTSON IIII

KHALAL- COMBINING THE WISDOM OF KOSHER AND HALAL

ALL ANIMALS MUST BE BLESSED WHEN KILLED AND BEFORE EATEN,

THE HIGHEST VIBRATIONAL DIET

KHALAL DIET OF ELUS COENS

A PIG WHO IS NOT FED GARBAGE AND IS FED GOOD FOOD AND FEED AND HAS NO PARASITES AND IS SMOKED IN APPLEWOOD OR FIG TREE WOOD IS KOSHER, ALL OTHER PIGS ARE NOT ALLOWED.

LOBSTER AND OTHER GARBAGE EATING FISH LIKE COD, IS NOT HALLAL OR KOSHER.

SHELLFISH ARE VERY HALLAL AND KOSHER AS THEY FILTER SEAWATER AND ARE THE OPPOSITE OF TRASH EATERS, THEY ARE ESPECIALLY KHALAL IF SMOKED IN APPLEWOOD. APPLEWOOD SMOKE MAKES THINGS MORE KHALAL. MEAT IS ONLY KHALAL WHEN BLESSED BEFORE CONSUMPTION, MEAT IS ONLY KHALAL WHEN KILLED PAINLESSLY.

APPLES ARE NOT KHALAL APPLE CAN BE KHALAL, FIGS ARE NOT KHALAL THEY ARE A TYPE OF APPLE.

APPLES AND FIGS ARE THE LEAST KHALAL OF ALL FOODS, THE MOST KHALAL OF ALL FOODS ARE SHELLFISH SMOKED IN APPLEWOOD.

EXOTIC MEATS ARE KHALAL IF PARSITE FREE FARMED HUMANLY AND KILLED TWORDS THE END OF LIFE.

HUMAN MEAT IS THE MOST NON KHALAL

VEAL IS NOT KHALAL

CAT AND DOG ARE VERY BAD KILLING A CAT OR DOG IS GREAT SIN.

THE HIGHEST VIBRATIONAL KHALAL MEAT IS THE BLESSED HEART OF AN OLDER DAIRY COW THAT HAS BEEN KILLED WITHOUT PAIN.

GOURMET KHALAL RECIPES

FROM THE KITCHEN OF GORMET CHEF R.C. ROBERTSON III

🦪 Affordable Gourmet Shellfish Recipes

1. Mussels à la Marinière

  • Steamed mussels in white wine, garlic, shallots, and parsley

  • Serve with crusty baguette and a drizzle of olive oil

2. Shrimp Provençale

  • Sautéed shrimp with tomatoes, garlic, and herbes de Provence

  • Finished with lemon zest and served over couscous

3. Oysters Gratinées

  • Oysters baked with garlic butter, breadcrumbs, and Gruyère

  • Broiled until golden and served with lemon wedges

4. Scallop and Leek Galette

  • Pan-seared scallops atop a savory buckwheat crepe with braised leeks

  • Drizzled with crème fraîche and chive oil

5. Clam Velouté

  • Creamy clam soup with white wine, celery, and thyme

  • Garnished with crispy pancetta and microgreens

6. Shrimp and Spinach Quiche

  • Flaky pastry filled with shrimp, spinach, eggs, and Emmental cheese

  • Served warm with a side of arugula salad

7. Mussels with Dijon Cream Sauce

  • Steamed mussels in a light mustard cream sauce

  • Served with roasted fingerling potatoes

8. Crab-Stuffed Tomatoes

  • Ripe tomatoes filled with seasoned crab, breadcrumbs, and herbs

  • Baked until tender and topped with a touch of Parmesan

9. Scallop Tartare with Citrus Vinaigrette

  • Raw scallops finely diced and dressed with lemon, olive oil, and shallots

  • Served on endive leaves or cucumber rounds

10. Shrimp Beurre Blanc

  • Poached shrimp served with a classic French butter-wine sauce

  • Accompanied by steamed asparagus and rice pilaf

11. Clam and Herb Risotto

  • Arborio rice cooked with clam broth, parsley, and tarragon

  • Finished with a touch of cream and lemon

12. Crab and Corn Soufflé

  • Light, airy soufflé with sweet corn and crab meat

  • Baked in ramekins and served with a dill crème

13. Oyster Mushroom Ragout with Shrimp

  • Sautéed oyster mushrooms and shrimp in garlic and white wine

  • Served over polenta or toasted brioche

14. Scallop and Cauliflower Purée

  • Seared scallops on a silky cauliflower purée

  • Garnished with toasted almonds and brown butter

15. Shrimp Ratatouille

  • Classic Provençal vegetable stew with added shrimp

  • Served with herbed couscous or crusty bread

🥂 Applewood-Smoked Khalal Gourmet Recipes

BY CHEFF R.C. ROBERTSON III

1. Cœur de Vache Bénie à la Bordelaise

  • Blessed heart of aged dairy cow, gently braised in red wine reduction

  • Finished with applewood smoke and wild thyme

  • Served with pommes fondantes and roasted shallots

2. Homard Fumé aux Herbes Sacrées

  • Applewood-smoked lobster tail with saffron beurre blanc

  • Garnished with edible gold leaf and microgreens

  • Served over fennel and citrus salad

3. Terrine de Cochon Purifié

  • Terrine of parasite-free, applewood-smoked pig fed on grains and herbs

  • Layered with pistachios and fig compote (figs optional per Khalal rules)

  • Served with toasted brioche and mustard crème

4. Coquilles Saint-Jacques au Fumet de Pomme

  • Scallops smoked in applewood, seared in clarified butter

  • Accompanied by a celery root purée and seaweed emulsion

  • Finished with lemon zest and fleur de sel

5. Ragoût de Viande Exotique à la Provençale

  • Exotic farmed meat (e.g., ethically raised ostrich or antelope)

  • Braised with tomato, garlic, and rosemary

  • Applewood-smoked before plating with olive tapenade

6. Bouillabaisse Khalal

  • Shellfish-only bouillabaisse with saffron broth

  • No cod or scavenger fish included

  • Finished with applewood-smoked aioli and toasted rouille

7. Filet de Porc Élevé Noble

  • Pork loin from parasite-free, grain-fed pig

  • Marinated in apple cider vinegar and smoked in applewood

  • Served with caramelized endives and sage jus

8. Tartare de Crevettes Fumées

  • Raw shrimp tartare lightly smoked in applewood

  • Mixed with avocado, lime, and coriander

  • Served with black sesame tuile

9. Langoustines au Beurre de Pomme

  • Langoustines poached in applewood-infused butter

  • Served with saffron risotto and crispy leeks

10. Foie de Vache Ancienne à la Lyonnaise

  • Liver of aged dairy cow, pan-seared with onions

  • Applewood-smoked and glazed with balsamic reduction

  • Served with potato galette

11. Pâté de Cochon Spirituel

  • Pâté of spiritually blessed pork, smoked in fig wood

  • Layered with truffle and Armagnac

  • Served with pickled vegetables and sourdough toast

12. Gratin de Fruits de Mer Khalal

  • Shellfish-only gratin with cream, Gruyère, and applewood smoke

  • No scavenger fish included

  • Served in individual ramekins with chive garnish

13. Côte de Vache Fumée aux Épices

  • Rib of aged dairy cow, dry-rubbed with coriander and smoked

  • Served with horseradish crème and roasted root vegetables

14. Soupe Claire aux Coquillages

  • Clear shellfish consommé infused with applewood smoke

  • Garnished with edible flowers and saffron threads

15. Omelette aux Crevettes Fumées

  • French-style omelette with smoked shrimp and chervil

  • Served with a side of heirloom tomato salad and olive oil drizzle

THE CRAB

A NEW RESTERAUNT FRANCHISE THAT SERVES KHALAL STYLE GORMET

QUICK-GORMET!

🦞 THE CRAB & STAR

Fast-Casual Gourmet Khalal Cuisine

A mystical yet modern eatery where sacred sourcing meets French technique. The Crab & Star blends the elegance of applewood-smoked shellfish and ethically raised meats with the accessibility of fast-casual dining. Inspired by the Khalal dietary principles of the Elus Coëns, every dish is spiritually blessed, parasite-free, and prepared with reverence.

🌿 Atmosphere

  • Deep green and gold interiors with celestial motifs

  • Order-at-counter service with open kitchen views

  • Sacred symbols etched into the menu boards

  • Optional blessing ritual before meals (quiet and respectful)

🔥 Top 5 Menu Items (All $5–$10)

🥘 Dish NameDescriptionPrice Oysters RoyaleApplewood-smoked oysters with herb butter and sea salt$9 Shrimp Provençal BowlGarlic shrimp over couscous with lemon, parsley, and saffron aioli$8 Blessed Cow Heart TartineThin-sliced heart of aged dairy cow, smoked and served on sourdough$10 Scallop & Cauliflower Purée CupSeared scallops over velvety cauliflower with brown butter drizzle$9 Crab & Fig Terrine (Optional Fig)Delicate crab terrine with fig compote (figs optional per Khalal rules)$7

🧿 Signature Touches

  • All meats are humanely raised and painlessly harvested

  • Shellfish are applewood-smoked for vibrational purity

  • No scavenger fish, veal, or forbidden fruits (figs and apples optional)

  • Optional herbal elixirs and Zigeunertränen oil available at the counter

Would you like a full menu design, branding concept, or a launch-day ritual plan next?

🦞 THE CRAB & STAR

Fast-Casual Gourmet Khalal Cuisine

“Blessed, smoked, and served with reverence.”

🧿 Shellfish Specialties

All shellfish are applewood-smoked and ethically sourced.

  • Oysters Royale – Applewood-smoked oysters with herb butter and sea salt (3 pcs) $9

  • Shrimp Provençale Bowl – Garlic shrimp over couscous with lemon, parsley, saffron aioli $8

  • Scallop & Cauliflower Purée Cup – Seared scallops on velvety cauliflower with brown butter drizzle $9

  • Crab & Fig Terrine – Delicate crab terrine with fig compote (fig optional per Khalal rules) $7

  • Shellfish Ratatouille – Provençal vegetable stew with shrimp and scallops $8

🐄 Sacred Meats

All meats are parasite-free, humanely raised, and painlessly harvested.

  • Blessed Cow Heart Tartine – Thin-sliced heart of aged dairy cow, smoked and served on sourdough $10

  • Côte de Vache Fumée – Rib of aged dairy cow, dry-rubbed and applewood-smoked $10

  • Foie de Vache Ancienne – Pan-seared liver of aged dairy cow with caramelized onions $9

  • Terrine de Cochon Purifié – Pork terrine from grain-fed, parasite-free pig, smoked in fig wood $8

  • Exotic Meat Ragoût – Braised ethically farmed ostrich or antelope with rosemary and tomato $9

🥗 Blessed Sides & Salads

  • Mystic Greens – Arugula, fennel, and mint with lemon-olive oil dressing $5

  • Applewood-Smoked Potato Purée – Creamy potatoes infused with applewood essence $5

  • Couscous aux Herbes – Fluffy couscous with parsley, chive, and saffron $5

  • Celery Root & Seaweed Slaw – Crunchy, mineral-rich slaw with citrus vinaigrette $6

🍮 Sacred Sweets

  • Rosewater Panna Cotta – Silky custard with cardamom and edible petals $6

  • Date & Almond Tart – Sweet dates and toasted almonds in a flaky crust $6

  • Saffron Honey Ice Cream – House-made with local honey and saffron threads $5

🧴 Elixirs & Oils

  • Zigeunertränen Oil Shot – Hydrogen-infused cedar-redwood olive oil (served chilled) $4

  • Herbal Blessing Tonic – Infusion of holy basil, rose, and lemon balm $5

  • Mystic Mint Tea – Fresh mint, sage, and star anise $3