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Recipes of the Month
 
Dry Sausage in Brioche with Port Sauce and Salad
Guy Savoy, restaurant Guy Savoy, Paris
Chocolate-Armagnac Soufflé Cakes
Michel Guérard, Les Prés d'Eugénie, France
Prune, Apricot and Orange Salad with Bordeaux Wine
Christophe Girardot, La Table de Montesqieu, Gironde, France
Roast Guinea Fowl with Pumpkin Gratin
Guy Savoy, restaurant Guy Savoy, Paris
Pumpkin Fritters with Olive Oil, Lemon and Orange Zest
Jacques Chibois, La Bastide Saint-Antoine, France
Dry Sausage in Brioche with Port Sauce and Salad
Guy Savoy, restaurant Guy Savoy, Paris
Guinea Fowl Breasts with Ground Cherries and Buckwheat Honey
Martin Boucher, Manoir des Érables, Québec
Dry Sausage in Brioche with Port Sauce and Salad
Guy Savoy, restaurant Guy Savoy, Paris
Dry Sausage in Brioche with Port Sauce and Salad
Guy Savoy, restaurant Guy Savoy, Paris
Breton-Style Eggs
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Red mullet in eggplant scales with basil oil
Carlo Crisci, Restaurant Le Cerf, Suisse
Rabbit Simmered in Cider with Apples
Jérôme Ferrer, restaurant Europea, Nontréal
Prune, Apricot and Orange Salad with Bordeaux Wine
Christophe Girardot, La Table de Montesqieu, Gironde, France
Breton-Style Eggs
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Mini Pumpkin Quiche
Armin Amrein, Walserhof, Suisse
Red mullet in eggplant scales with basil oil
Carlo Crisci, Restaurant Le Cerf, Suisse
Rabbit Simmered in Cider with Apples
Jérôme Ferrer, restaurant Europea, Nontréal
Breton-Style Eggs
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Red mullet in eggplant scales with basil oil
Carlo Crisci, Restaurant Le Cerf, Suisse
Prune, Apricot and Orange Salad with Bordeaux Wine
Christophe Girardot, La Table de Montesqieu, Gironde, France
Crispy Breton Crêpes with Oranges and Spices
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
Mini Pumpkin Quiche
Armin Amrein, Walserhof, Suisse
A First Course Quartet: Pumpkin Ice Cream
Armin Amrein, Walserhof, Suisse
Cucumber with Yogurt and Peppermint, with Cumin Biscuits
Guy Martin, Restaurant Le Grand Véfour, Paris
Breton-Style Eggs
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Red mullet in eggplant scales with basil oil
Carlo Crisci, Restaurant Le Cerf, Suisse
Prune, Apricot and Orange Salad with Bordeaux Wine
Christophe Girardot, La Table de Montesqieu, Gironde, France
Mini Pumpkin Quiche
Armin Amrein, Walserhof, Suisse
A First Course Quartet: Pumpkin Ice Cream
Armin Amrein, Walserhof, Suisse
Cucumber with Yogurt and Peppermint, with Cumin Biscuits
Guy Martin, Restaurant Le Grand Véfour, Paris
Breton-Style Eggs
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Red mullet in eggplant scales with basil oil
Carlo Crisci, Restaurant Le Cerf, Suisse
Prune, Apricot and Orange Salad with Bordeaux Wine
Christophe Girardot, La Table de Montesqieu, Gironde, France
Mini Pumpkin Quiche
Armin Amrein, Walserhof, Suisse
A First Course Quartet: Pumpkin Ice Cream
Armin Amrein, Walserhof, Suisse
Breton-Style Eggs
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
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