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Recipes of the Month
 
Maple Macaroons
Jérôme Ferrer, restaurant Europea, Nontréal
Lamb's Lettuce Soup with Mussels
Gilles Renault, Restaurant La Cigale à Nantes
Broccoli Loaf
Guy Martin, Restaurant Le Grand Véfour, Paris
John Dory Tartar and Oysters in March Beer Aspic
Flora Mikula, restaurant Flora Mikula, Paris
Granny Smith Apples with Granita
Michel Troisgros, Maison Troisgros, France
Calf's Liver with Melon and Red Onion
Jacques Chibois, La Bastide Saint-Antoine, France
Baeckeofe or Alsatian-Style Lamb
Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg
Biscuit de Savoie - Savoy Sponge Cake
Pierre Carrier, Le Hameau Albert Ier, France
John Dory Tartar and Oysters in March Beer Aspic
Flora Mikula, restaurant Flora Mikula, Paris
Braised Bresse Chicken with Tarragon
Sophie Bise, Auberge du Père Bise, France
Asparagus Tart
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Baeckeofe or Alsatian-Style Lamb
Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg
John Dory Tartar and Oysters in March Beer Aspic
Flora Mikula, restaurant Flora Mikula, Paris
Baeckeofe or Alsatian-Style Lamb
Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg
Asparagus Tart
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Braised Bresse Chicken with Tarragon
Sophie Bise, Auberge du Père Bise, France
John Dory Tartar and Oysters in March Beer Aspic
Flora Mikula, restaurant Flora Mikula, Paris
Candied Orange Peel with Chocolate
Jérôme Ferrer, restaurant Europea, Nontréal
Braised Bresse Chicken with Tarragon
Sophie Bise, Auberge du Père Bise, France
John Dory Tartar and Oysters in March Beer Aspic
Flora Mikula, restaurant Flora Mikula, Paris
Candied Orange Peel with Chocolate
Jérôme Ferrer, restaurant Europea, Nontréal
Asparagus Tart
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Baeckeofe or Alsatian-Style Lamb
Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg
Tilapia and zucchini roulade with sundried tomato filling
Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec
Chocolate mousse
Raymond Blanc, Le Manoir aux Quat'Saisons, UK
Biscuit de Savoie - Savoy Sponge Cake
Pierre Carrier, Le Hameau Albert Ier, France
Tilapia and zucchini roulade with sundried tomato filling
Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec
Asparagus Tart
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Chocolate mousse
Raymond Blanc, Le Manoir aux Quat'Saisons, UK
Biscuit de Savoie - Savoy Sponge Cake
Pierre Carrier, Le Hameau Albert Ier, France
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