Magret de canard with Cognac and port-wine Le magret de canard is French for duck breast, but a...
Potato Waffle with Caramelized Apple Cake Warm potato waffles and no-bake apple cake make a...
Salmon and wolf fish carpaccio with tender leaves A light and elegant appetizer, salmon and wolf...
Adapted from Time to Cook Low Cab by Paragon Publishing Fresh guacamole is easy and quick to make,...
Carpaccio Cipriani Learn how to make Carpaccio the traditional way, straight from the source!...
Soft Cake with Walnuts This is a traditional Perigord walnut cake recipe by Chef Eric Barbe, which...
Flambéed Cream With Apricot What’s so interesting and special about this recipe for Apricot crème...
Chicken Fricassee with Cream The most popular item in the menu of Chef Georges Blanc’s...
Moelleux au chocolat A moist version of the universally-loved chocolate cake, Moelleux au...
Pigeon with Wild Fountain Cress This is a recipe for pigeon by six-star Chef Marc Veryat (both...
Roasted lobster with almonds and pistachio cream This is a creative and unusual way to prepare...
White peach rosace with vanilla ice-cream, raspberry sauce and basil A dessert that the...
Grilled supreme John Dory John Dory has a meaty creamy-white boneless flesh, firm and delicately...
Almond Galette with Red Fruits An extraordinarily simple recipe by highly esteemed chef Gerard...
3-Step Cheesecake This very simple cheesecake consists of a few ingredients yet yields...
