Here’s chef Jacques La Merde’s Valentine’s Day menu at Mile End Deli

Chef Jacques La Merde‘sartful platesof Doritos and other college pantry staples have made her(!) an Instagram star. And don’t expect her ingredients to change just because she’ll be in NYC for Valentine’s Day.

La Merde, who was recently revealed to be Canadian chef Christine Flynn last month on”Top Chef,” is cooking a five-course Valentine’s Day meal at Mile End Deli this Sunday. It’ll be her first time cooking in New York, andshe tellsFood Republic that the restaurant is a special location for her.

“One of my old bosses gave me their cookbook, and I make so many of those recipes,” she tells the online magazine. “So when they approached me, it was kind of a no-brainer: that style of restaurant, a little more whimsical and fun, super-talented chefs. It’s going to be a lot of fun.”

The chef’s French pseudonym translates to Jack Shit, though she says her fine dining-styledishes made with chips, candy, cereal and other fare”foraged” ingrocery aislesare not about mocking or criticism— theycome out of a genuine love of junk food, which she wasn’t allowed to have as a child.

Her menu at Mile Endwill use the ingredients the restaurant is known for, including bagels and smoked meats, but still staying true toFlynn’s junk food sensibilities.

Here’s the full menu, in La Merde’s signature all-caps style. Tickets are $125 per person, andreservations are available by calling 646-494-9508.

Amuse: BLACK SEED DORITO FLAVORED BAGEL BITES ROMANCED WITH RANCH DIPPING SAUCE, FANCY LEAFS.

Salad-y Course:ENCHANTED PICKLE LABYRINTH FT. SCHMALTZ AIOLI, SHARDS OF CHICKEN SKIN AND KOZLICKS, TRIPLE CRUNCH

Smoked Fish Course:SMOKED SABLE FISH, POPPY SEED BLINI, DEVILED QUAIL EGG, COTTAGE CHEESE CREMA, SALMON ROE, PICKLED BEET GEL

Meat Course:SMALL PORTION OF CORNED BRISKET PLATED PRETTY FANCY OVER ROBUCHON CELERIAC COCKTAIL ONIONS AND MARBLE RYE SOIL. MORE FANCY LEAFS

Dessert Course:DUNK-A-RUGELACH ACCENTED W/ CANDIED BANANA, TORCHED MALLOW, FUNFETTI FROSTIN

Reverse Amuse:Fernet floats