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Vegetables
Vegetables
 
Asparagus Meunière with Parmesan, Truffle Sabayon and Egg
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Asparagus Ragoût
Christian Willer, anc. chef à La Palme d'Or, Cannes
Basic Technique for Gnocchi
Rob Feenie, Cactus Club Café, B.C. Canada, former chef of Lumière, Vancouver
Broccoli Loaf
Guy Martin, Restaurant Le Grand Véfour, Paris
Butternut Squash Flan
Charlie Palmer, Aureole, New-York, USA
Cucumber Spaghetti
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Cucumber Terrine with Horseradish and Large Grain Caviar
Jean-Pierre Vigato, Restaurant Apicius, Paris
Cucumber with Yogurt and Peppermint, with Cumin Biscuits
Guy Martin, Restaurant Le Grand Véfour, Paris
Dried Tomatoes
Guy Martin, Restaurant Le Grand Véfour, Paris
Endive Tatin
Marc Meneau, L'Espérance, France
Glazed New Carrots with Gingerbread Caramel
Frédéric Anton, Pré Catelan, Paris
Green Asparagus with Fresh Goat Cheese
Guy Martin, Restaurant Le Grand Véfour, Paris
How to peel a tomato? (step-by-step recipe)
Michel Roux, The Waterside Inn, Royaume-Uni
Jerusalem Artichokes "à la Darphin"
Guy Martin, Restaurant Le Grand Véfour, Paris
Little Cod-Stuffed Peppers
Firmin & Philippe Arrambide, Les Pyrénées, France
Mushroom Tartlets
Per Hallundbaek, Falsled Kro, Danemark
New Vegetable and Herb Garden with Tomato-Herb Nectar
Patrick Bertron, Le Relais Bernard Loiseau, France
Pan-Cooked Green and White Asparagus with Morels and Poultry Jus
Gérard Besson, anc. Restaurant Gérard Besson, Paris
Potato and Black Truffle Fritters with Mesclun and Pancetta Salad
Christian Willer, anc. chef à La Palme d'Or, Cannes
Potato Pancakes from Vonnas
Georges Blanc, restaurant Georges Blanc, France
Printanière of Purple Asparagus and Morels
Christian Willer, anc. chef à La Palme d'Or, Cannes
Seafood-Stuffed Tomatoes
Thierry Daraize, Québec
Tomatoes Stuffed with Red Rice and Wild Rice
Guy Martin, Restaurant Le Grand Véfour, Paris
Truffles with Cabbage
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Warm asparagus and marinated seafood
Johanna Maier, Johanna Maier & Söhne, Hôtel Hubertus, Autriche
Cranberry Bean Mousseline
Hélène Darroze, Restaurant Hélène Darroze, Paris
White Beans with Chorizo and Lobster Medallions
Yoann Peron, Restaurant Aigue Marine, Tréguier, Bretagne
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