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Recipes of the Month
 
Lobster Bisque
Jonathan Cartwright, White Barn Inn, USA
Lobster Spring Rolls
Jonathan Cartwright, White Barn Inn, USA
Maine Lobster Hash
Jonathan Cartwright, White Barn Inn, USA
Calf's Liver with Melon and Red Onion
Jacques Chibois, La Bastide Saint-Antoine, France
Dry Sausage in Brioche with Port Sauce and Salad
Guy Savoy, restaurant Guy Savoy, Paris
Blueberry Sorbet with Lemon and Tarragon Jus
Rob Feenie, Cactus Club Café, B.C. Canada, former chef of Lumière, Vancouver
Blueberry Sorbet with Lemon and Tarragon Jus
Rob Feenie, Cactus Club Café, B.C. Canada, former chef of Lumière, Vancouver
Green Apple Granita
Michel Bruneau - Restaurant La Bourride
Veal Rolls with Canadian Mozzarella Cheese and Garden Tomatoes
Daniel Vézina, le Laurie Raphaël, Québec / Montréal
Passion Fruit Punch
Francis Delage, La Route des Boucaniers, St-Baths
Lemon Potato Chips
Carme Ruscalleda, restaurante Sant Pau, Espagne
Green Apple Granita
Michel Bruneau - Restaurant La Bourride
Tomato Melba with Chevre Whipped Cream
Flora Mikula, restaurant Flora Mikula, Paris
Biscuit de Savoie - Savoy Sponge Cake
Pierre Carrier, Le Hameau Albert Ier, France
Cinnamon Kirsch Ice Cream
Antoine Westermann, Paris, France
Lamb Axoa with Espelette Chili
Jean-Marie Amat, Restaurant Jean-Marie Amat, France
Lamb Axoa with Espelette Chili
Jean-Marie Amat, Restaurant Jean-Marie Amat, France
Tomato Melba with Chevre Whipped Cream
Flora Mikula, restaurant Flora Mikula, Paris
Confit garlic
Michel Rostang, restaurant Michel Rostang, Paris
Tomatoes stuffed with couscous salad
Johann Lafer, Johann Lafer's Stromburg, Allemagne
Green Apple Granita
Michel Bruneau - Restaurant La Bourride
Tomato Melba with Chevre Whipped Cream
Flora Mikula, restaurant Flora Mikula, Paris
Confit garlic
Michel Rostang, restaurant Michel Rostang, Paris
Green Apple Granita
Michel Bruneau - Restaurant La Bourride
Tomato Melba with Chevre Whipped Cream
Flora Mikula, restaurant Flora Mikula, Paris
Confit garlic
Michel Rostang, restaurant Michel Rostang, Paris
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