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Caesar Salad With Parmesean Twill

Recipes 

Asparagous rissolee with truffle puree

Chef: Luc Huysentruyt

Asparagous rissolee with truffle puree The contrast of black and white evokes elegance...

Chicory sauteed with foie gras

Chef: Roger Souvereyns

Chicory sauteed with foie gras A signature dish in Chef Roger Souvereyns’s highly-esteemed hotel...

Crab cake with the pistachios and olive from...

Chef: Luc Huysentruyt

Crab cake with pistachios and olive from the Perigord region Crab cakes are typically made with...

Ecrin de vigneron

Chef: Alain Pic

Ecrin de vigneron Vigneron refers to a person that cultivates a vineyard for winemaking, or in...

Foie gras escalope prepared in a pan with...

Chef: Philippe Faure-Brac

Foie gras escalope prepared in a pan with green apple chutney Chef Jean André Lallican hails from...

Le Manoir de Bellerive

Chef: Eric Barbe

Le Manoir de Bellerive The restaurant at Le Manoir de Bellerive marries traditional Perigord...

Ravioli with Cepe Mushrooms from the...

Chef: Eric Barbe

Ravioli with Cepe Mushrooms from the Perigord region Cepes mushrooms from the Perigord region of...

Small crab cakes with pistachios, olives and...

Chef: Luc Huysentruyt

Small crab cakes with pistachios, olives and Perigord verjus A crab cake is an American dish...

Soft Cake with Walnuts

Chef: Eric Barbe

Soft Cake with Walnuts This is a traditional Perigord walnut cake recipe by Chef Eric Barbe, which...

Trout with walnuts

Chef: Hotels Lucien Barriere Deauville

Trout with walnuts Trout filets sautéed in butter and dressed in walnut sauce made of walnut...



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Famous Seafood Recipes

Famous Seafood Recipes

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