Chilled Purée of English Pea Soup with Crème Fraîche and Caviar
Rob Feenie, Cactus Club Café, B.C. Canada, former chef of Lumière, Vancouver
Organic Tomato Gazpacho with Sea Scallop Tartar, Cilantro and Vegetable Confetti and Tomato Granité
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Cream of White Bean Soup with Roasted Langoustines
Yoann Peron, Restaurant Aigue Marine, Tréguier, Bretagne
Pumpkin Soup with Fourme d'Ambert Cheese
Guy Savoy, restaurant Guy Savoy, Paris
Turbot soup with langoustine
Gualtiero Marchesi, L'Albereta, Italie
Asparagus Velouté with Chèvre Foam
Jérôme Ferrer, restaurant Europea, Nontréal
Cream of Jerusalem Artichoke, Fourme Cheese and Almonds
Michel Troisgros, Maison Troisgros, France
Cream of Leek Soup with Lemon Balm
Alain Labrie, La table du chef, Sherbrooke, Québec
Cream of Lobster
Jérôme Ferrer, restaurant Europea, Nontréal
Cream of Mussels with Saffron
Patrick Mathey, anc. chef de La Marée Haute, Îles de la Madeleine
Cream of Shallot Soup with Whipped Bacon Cream
Alain Passard, L'Arpège, Paris
Cream of yellow pepper soup with ginger
Johanna Maier, Johanna Maier & Söhne, Hôtel Hubertus, Autriche
Lamb's Lettuce Soup with Mussels
Gilles Renault, Restaurant La Cigale à Nantes
Lamb's Lettuce, Pear and Curry Soup
Laurent Soulat, restaurant Be Good, Montreuil
Lobster Bisque
Jonathan Cartwright, White Barn Inn, USA
Radish and fresh goat cheese soup
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Rock Lobster Bisque with Saffron Crust
Benoît Sinthon, Il Gallo d'Oro, Madère
Spiced Cream of Pumpkin Soup
Jean-Paul Bondoux, Restaurant Jean-Paul Bondoux, Argentina
Court-Bouillon and cooking mollusks with Gérald Passédat
Gérald Passédat, Le Petit Nice Passédat, France
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