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Cooked fruit-based desserts
Cooked fruit-based desserts
 
Apple Caramel "Croquant" with Granny Smith Sorbet
Vincent Maillard, le Byblos, St-Tropez
Apple Charlotte
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Apricot "Croustillant"
Thierry Phal, La Bergerie, Luxembourg
Banana Shortbread with Honey and Straw Wine Granité
Georges Blanc, restaurant Georges Blanc, France
Berry and Lemon Fruit Cup
Carme Ruscalleda, restaurante Sant Pau, Espagne
Berry Soup
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Breton-Style Raspberry Shortcakes
Jean-Claude Pautrat - Château de Locguénolé
Crispy Raspberry Sticks with Verbena, Hibiscus Sorbet
Michel Portos, Hauterive Saint-James, France, Michel Portos
Fall Fig with Baklava and Noilly Prat Ice Cream
Didier Clément, Grand Hôtel du Lion d'Or, France
Mango Balls with Lemongrass Jelly and Yogurt Sorbet
Lothar Eiermann, Wald & Schlosshotel Friedrichsruhe, Allemagne
Pineapple Chips and
Philippe Le bail, chef pâtissier, Hôtel Belvédère, Corse
Pineapple Ravioles with Raspberries
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Plate Around an Apple
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
Poached Rhubarb Soup with Frozen Yogurt and Lemon Balm
Alain Labrie, La table du chef, Sherbrooke, Québec
Prune, Apricot and Orange Salad with Bordeaux Wine
Christophe Girardot, La Table de Montesqieu, Gironde, France
Raspberry Croustillant with Hibiscus Flower Juice
Jean-André Charial, Oustau de Baumanière, France
Roasted and dried figs with spiced caramel crust, fromage blanc and trails of spices
Michel & Sébastien Bras, Bras - Michel et Sébastien, France
Whole Roasted Figs with Goat Cheese Ice Cream, Spicy Fig Sauce, and Oatmeal Tuiles
Charlie Trotter, Charlie Trotter Restaurant, Chicago, USA
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