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Flavors of the Loire Valley
Flavors of the Loire Valley
 
Cold soups
Spring Leek Consommé with Lemon
Vichyssoise with Spring Leeks
Cooked fruit-based desserts
Fall Fig with Baklava and Noilly Prat Ice Cream
Didier Clément, Grand Hôtel du Lion d'Or, France
First courses
Young Leek Spring Rolls
First courses (general)
Potato Waffle, Beef Marrow, Chervil Bulb and Fresh Truffle
Didier Clément, Grand Hôtel du Lion d'Or, France
Fish-based salads
Tuna Salad, Nantes-Style
Meat
Milk-Fed Veal Chop Wrapped in Young Leeks
Offal/Tripe Products
Kidneys à la Berrichonne
Sweetbreads with Pears and Girolles
Didier Clément, Grand Hôtel du Lion d'Or, France
Salads
Lamb's Lettuce and Mango Salad with Orange
Shellfish
Spring Leek and Prawn Rolls
Unbaked fruit desserts
Strawberry jelly with saffron and basil
Didier Clément, Grand Hôtel du Lion d'Or, France
Vegetables
Gratin of Spring Leeks with Brook Trout
Spring Leek Rafts with Soft-Boiled Eggs
Spring Leeks, Italian Style
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