Caesar salads traditionally consist of romaine lettuce, croutons, and a dressing of shredded...
Magret de canard with Cognac and port-wine Le magret de canard is French for duck breast, but a...
Apple cinnamon prawn and olive oil infusion Prawn with cinnamon apples and olive oil is a recipe...
Fresh fruits gratin with Sambucca sabayon Warm, colorful, and heartwarming, fresh fruits gratin...
Salmon and wolf fish carpaccio with tender leaves A light and elegant appetizer, salmon and wolf...
It is at the famous winter sports station of Verbier that we can discover the charming country...
Ravioli with Cepe Mushrooms from the Perigord region Cepes mushrooms from the Perigord region of...
Chicken Fricassee with Cream The most popular item in the menu of Chef Georges Blanc’s...
Soft Cake with Walnuts This is a traditional Perigord walnut cake recipe by Chef Eric Barbe, which...
Pigeon with Wild Fountain Cress This is a recipe for pigeon by six-star Chef Marc Veryat (both...
Meat Farandoles A luscious medley of juicy grilled meats, meat farandoles is the apex of...
Roasted lobster with almonds and pistachio cream This is a creative and unusual way to prepare...
Smoked royal salmon fillet medallions This is a salmon dish that Hollywood actor and cowboy icon...
Grilled supreme John Dory John Dory has a meaty creamy-white boneless flesh, firm and delicately...
Eggs with fresh mushrooms It may seem like a simple dish but this is a gourmet masterpiece made...
