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Recipes of the Month
 
Vegetable Bruschetta with Anchoiade
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Broccoli Loaf
Guy Martin, Restaurant Le Grand Véfour, Paris
Little chocolate-vanilla cakes with raspberries
Johanna Maier, Johanna Maier & Söhne, Hôtel Hubertus, Autriche
Citrus Nage with Pear and Passion Fruit Sorbet
Michel Troisgros, Maison Troisgros, France
Morello Cherries with Bay Leaves
Michel Troisgros, Maison Troisgros, France
Gherkins like my father made
Michel Troisgros, Maison Troisgros, France
Dried Ham Rolls with Julienned Vegetables and Anchoiade
Flora Mikula, restaurant Flora Mikula, Paris
Pan Bagnat with Rillettes, Grilled Vegetables and Bacon
Flora Mikula, restaurant Flora Mikula, Paris
Basil Sorbet served with a Basil Tuile and Berry Coulis
Alain Labrie, La table du chef, Sherbrooke, Québec
Cucumber with Yogurt and Peppermint, with Cumin Biscuits
Guy Martin, Restaurant Le Grand Véfour, Paris
Goat Cheese, confit tomato, wintercress salad and basil emulsion
Alain Labrie, La table du chef, Sherbrooke, Québec
Perch fillets in mache and lime velouté
Carlo Crisci, Restaurant Le Cerf, Suisse
Steamed Trout Fillet with Carrot Juice and Crispy Skin
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Little Vegetables Stuffed with Ratatouille, Nice-Style
Olivier Richard, Élysée Palace, Nice
Lemon Tart
Raymond Blanc, Le Manoir aux Quat'Saisons, UK
Rabbit with Honey, Rosemary and Wheat Beer
Jérôme Ferrer, restaurant Europea, Nontréal
Breton-Style Raspberry Shortcakes
Jean-Claude Pautrat - Château de Locguénolé
Strawberry Coulis with Basil
Alain Labrie, La table du chef, Sherbrooke, Québec
Dried Ham Rolls with Julienned Vegetables and Anchoiade
Flora Mikula, restaurant Flora Mikula, Paris
Gherkins like my father made
Michel Troisgros, Maison Troisgros, France
Grilled Sweet Peppers with Olive Oil and Aromatic Seasonings
Guy Martin, Restaurant Le Grand Véfour, Paris
Pan Bagnat with Rillettes, Grilled Vegetables and Bacon
Flora Mikula, restaurant Flora Mikula, Paris
Gherkins like my father made
Michel Troisgros, Maison Troisgros, France
Dried Ham Rolls with Julienned Vegetables and Anchoiade
Flora Mikula, restaurant Flora Mikula, Paris
Grilled Sweet Peppers with Olive Oil and Aromatic Seasonings
Guy Martin, Restaurant Le Grand Véfour, Paris
Pan Bagnat with Rillettes, Grilled Vegetables and Bacon
Flora Mikula, restaurant Flora Mikula, Paris
Gherkins like my father made
Michel Troisgros, Maison Troisgros, France
Dried Ham Rolls with Julienned Vegetables and Anchoiade
Flora Mikula, restaurant Flora Mikula, Paris
Grilled Sweet Peppers with Olive Oil and Aromatic Seasonings
Guy Martin, Restaurant Le Grand Véfour, Paris
Pan Bagnat with Rillettes, Grilled Vegetables and Bacon
Flora Mikula, restaurant Flora Mikula, Paris
Gherkins like my father made
Michel Troisgros, Maison Troisgros, France
Dried Ham Rolls with Julienned Vegetables and Anchoiade
Flora Mikula, restaurant Flora Mikula, Paris
Grilled Sweet Peppers with Olive Oil and Aromatic Seasonings
Guy Martin, Restaurant Le Grand Véfour, Paris
Pan Bagnat with Rillettes, Grilled Vegetables and Bacon
Flora Mikula, restaurant Flora Mikula, Paris
Gherkins like my father made
Michel Troisgros, Maison Troisgros, France
Dried Ham Rolls with Julienned Vegetables and Anchoiade
Flora Mikula, restaurant Flora Mikula, Paris
Whole Roasted Figs with Goat Cheese Ice Cream, Spicy Fig Sauce, and Oatmeal Tuiles
Charlie Trotter, Charlie Trotter Restaurant, Chicago, USA
Lemon Potato Chips
Carme Ruscalleda, restaurante Sant Pau, Espagne
Grilled Sweet Peppers with Olive Oil and Aromatic Seasonings
Guy Martin, Restaurant Le Grand Véfour, Paris
Pan Bagnat with Rillettes, Grilled Vegetables and Bacon
Flora Mikula, restaurant Flora Mikula, Paris
Gherkins like my father made
Michel Troisgros, Maison Troisgros, France
Dried Ham Rolls with Julienned Vegetables and Anchoiade
Flora Mikula, restaurant Flora Mikula, Paris
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