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Flavors of Paris and the Ile-de-France
Flavors of Paris and the Ile-de-France
 
Baked goods (others)
Cornbread "Corks"
Michel Rostang, restaurant Michel Rostang, Paris
Barbecue
Grilled Sweet Peppers with Olive Oil and Aromatic Seasonings
Guy Martin, Restaurant Le Grand Véfour, Paris
Charcuterie (prepared meat products)
Dry Sausage in Brioche with Port Sauce and Salad
Guy Savoy, restaurant Guy Savoy, Paris
Rabbit and Rosemary Rillettes with Warm Potatoes and Shallots
Guy Savoy, restaurant Guy Savoy, Paris
Cheese
St. Agur Foam with Cranberries, Grains and Wild Herbs
Chunteys, compotes, ketchups, jams and jellies
Fig chutney
Hélène Darroze, Restaurant Hélène Darroze, Paris
Womanity Fig Chutney
Hélène Darroze, Restaurant Hélène Darroze, Paris
Cocktails
Christmas Night Cocktail
Jean-Pierre Vigato, Restaurant Apicius, Paris
Mimosa
Cream soups
Cream of Shallot Soup with Whipped Bacon Cream
Alain Passard, L'Arpège, Paris
Creams, Mousses, Custards and Flans
Bay Leaf Panna Cotta, Lemon Jelly and Wild Strawberries
Hélène Darroze, Restaurant Hélène Darroze, Paris
Empress Rice Pudding - Riz à l'impératrice
Little Chocolate Pots de Crème
Michel Rostang, restaurant Michel Rostang, Paris
Dried beans
Cranberry Bean Mousseline
Hélène Darroze, Restaurant Hélène Darroze, Paris
First courses (general)
Asparagus cappuccino with chorizo and parmesan
Boudin Noir "Parfaits" with Pears, Orange Flower Water and Walnuts
Flora Mikula, restaurant Flora Mikula, Paris
Langoustine Skewers with Rosemary
Michel Rostang, restaurant Michel Rostang, Paris
Light Sabayon of Lamb's Lettuce and Parmesan Shavings
Alain Passard, L'Arpège, Paris
Rock Lobster Carpaccio Marinated in Acacia Honey with Shaved Foie Gras and Mushroom Chutney
Soft-Boiled Eggs "Faugeron" with Truffle Purée
Tomato Melba with Chevre Whipped Cream
Flora Mikula, restaurant Flora Mikula, Paris
Fish
John Dory Tartar and Oysters in March Beer Aspic
Flora Mikula, restaurant Flora Mikula, Paris
Rare tuna steak au poivre
Sea Bass with Leek, Potato and Truffle
Sea Bream with Fennel and Ginger Scales
Jacques Le Divellec, anc. chef propriétaire Le Divellec, Paris, France
Turbot Steaks Argenteuil
Foie gras (goose liver)
Foie Gras Cubes with Passion Fruit Seeds, Earl Grey-Scented Consommé and Cornbread Bites
Michel Rostang, restaurant Michel Rostang, Paris
Wood-Grilled Fresh Foie Gras with Caramelized Fall Fruits and Port Reduction
Hélène Darroze, Restaurant Hélène Darroze, Paris
Fruits (aside from dessert)
8 express recipes
Alain Passard, L'Arpège, Paris
Hot drinks
Nicolas Berger's Hot Chocolate
Meat
Blanquette of Farm-Raised Veal Fernande Allard
Braised Veal Shank with Exotic Pepper Jus
Michel Rostang, restaurant Michel Rostang, Paris
Hand-Cut Beef Tenderloin Tartare with Grainy Mustard
Lamb Noisettes with Camembert and Mint, with Leek, Potato and Camembert Tarts
Quartered Suckling Pyrenees Lamb, New Carrots with Cumin and Cress Meunière
Alain Dutournier, Carré des Feuillants, Paris
Offal/Tripe Products
Calf's Head
Half-dried Pasta in Cream and Truffle Sauce, with Sweetbreads, Cockscombs and Cock's Kidneys
Milk-Fed Calf's Liver with Truffled Macaroni, Cress and Cauliflower Gratin
Alain Dutournier, Carré des Feuillants, Paris
Pasta and grains
Tabbouleh with Dry Sausage, Cornichons, Olives and Fresh Seared Tuna
Flora Mikula, restaurant Flora Mikula, Paris
Poultry and feathered game
Chicken Breasts with Green and White Asparagus and March Beer
Duck Breast with Corsican Clementines
Duck with Coffee, Cocoa, St. Agur and Black Currant
Free-Range Chicken with Black Sesame Seeds and Confit Shallots
Alain Passard, L'Arpège, Paris
Glazed Guinea Hen with Mirabelle Plums and Rosemary
Flora Mikula, restaurant Flora Mikula, Paris
Mauritian-Style Chicken and Fruit Dry Curry
Sandwiches and canapés
Dried Ham Rolls with Julienned Vegetables and Anchoiade
Flora Mikula, restaurant Flora Mikula, Paris
Warm Fresh Truffle Sandwich with Salted Butter
Michel Rostang, restaurant Michel Rostang, Paris
Shellfish
Breton Lobster with Green Apple Jus, Parsley Root, Almonds, Hazelnuts and Cinnamon
Guy Martin, Restaurant Le Grand Véfour, Paris
Lobster with Vanilla
Alain Senderens, Lucas Carton, Paris
Pan-Seared Langoustines with Tandoori Spices on Carrot Purée with Candied Citrus
Hélène Darroze, Restaurant Hélène Darroze, Paris
Ratte Potatoes, Mushrooms and Artichokes with Belon Oysters
Michel Rostang, restaurant Michel Rostang, Paris
Sautéed Lobster in Anchoiade
Michel Rostang, restaurant Michel Rostang, Paris
Scallop and Caviar Salad with Seaweed and Tart Mango Marinade
Eric Briffard, Le Cinq, Paris
Scallops Cooked in their Shells with Cider Jus and Crushed Toasted Walnuts
Frédéric Anton, Pré Catelan, Paris
Tapas and small bites
Olive-oil marinated tuna tapas with ginger and stuffed strawberries
Unbaked fruit desserts
Mirabelle Plum Coupe, St. Tropez Style
Flora Mikula, restaurant Flora Mikula, Paris
Vegetables
Cucumber with Yogurt and Peppermint, with Cumin Biscuits
Guy Martin, Restaurant Le Grand Véfour, Paris
French Toast with Truffles
Green Asparagus with Fresh Goat Cheese
Guy Martin, Restaurant Le Grand Véfour, Paris
Pan-Cooked Green and White Asparagus with Morels and Poultry Jus
Gérard Besson, anc. Restaurant Gérard Besson, Paris
Potatoes Anna
Stuffed Tomatoes by Cyril Lignac
Vinaigrettes
Mango Marinade or Dressing
Eric Briffard, Le Cinq, Paris
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