Gourmetpedia EN - Recipes of the Month

Cod Croquettes - Bolinhos de bacalhau

Coconut and Pistachio Rice Pudding

Swordfish Brochettes - Brocheras de Pez Espada

Iceberg Lettuce Mille-feuilles

Grilled Fruit with Cinnamon Yogurt Sauce

Banana, Raspberry and Coconut Smoothie

Barbecue Beef Skewers (Sach ko tro gnouit)

Coconut Milkshake

Malo Beef Burger (with mushrooms, swiss cheese...)

Exotic Fruit Cocktail

Grilled Sardines with Tomato Sorbet and Parmesan Tuile

Bloody Mary in 3 Volumes

Thierry Marx, Château Cordeillan-Bages, France

Apple-Mango Ricard Cocktail

Indonesian Chicken Kebabs with Shallots

Cucumber Yogurt Fizz

Veal Brochettes with Pink and Green Peppercorns

Iced Apple-Peach Tea

Fish Amok

Salsa cruda

Braised Pork with Coconut Milk and Pineapple (Samlo kti)

Japanese Grilling Sauce

Banana-Sesame Fritters (Noum chek chien)

Vinaigrette with Citrus Juice

Strawberry Rhubarb Pie

Green Guacamole

Horseradish Cream Sauce - To accompany grilled beef or fish

Coconut and Pistachio Rice Pudding

Fresh Basil Vinaigrette

Eurasian-Style Bluefin Tuna Tartar with Poached Quail Egg

Kiyomi Mikuni

Wasabi Salmon Fingers in Phyllo with Kiwi Dipping Sauce

Salad of Smoked Trout, Cucumber and Avocado with Cucumber Vinaigrette

John Fleer, Rhubarb, North Carolina, USA

Avocado Flan with Shrimp

Grilled Sweet Peppers with Olive Oil and Aromatic Seasonings

Guy Martin, Restaurant Le Grand Véfour, Paris

Strawberry Rhubarb Pie

Gariguette Strawberry and Rhubarb Crumble with Mascarpone Ice Cream and Mint-Strawberry Juice

Philippe Chevrier, Domaine de Châteauvieux, Suisse

Grandma Chiquinha's Orange Cake

Citrus Nage with Pear and Passion Fruit Sorbet

Michel Troisgros, Maison Troisgros, France

Coconut and Pistachio Rice Pudding

Nougat Mousse with Black Currant Froth and Verbena Jelly

Christian Petz, Palais Coburg, Autriche

Calf's Liver with Honey and Lemon

Cucumber Yogurt Fizz

Little Puff Pastries with Dried Ham, Roasted Tomato and Chevre

Bresse Chicken in Cocotte with Vegetables and Truffle Mousseline

Philippe Rochat, restaurant Hôtel de Ville, Suisse

Soft-boiled Egg with Andouille and Vegetable Loaf

Cold Calanda Peach Soup

Sundried tomato tapenade

Fraisier, French Strawberry Torte

Crisp Salad with Bresse Blue Cheese

Sweet-Sour Beef and Pineapple Kebabs

Banana, Raspberry and Coconut Smoothie

Fresh Fruit Puff Pastry Tart

Swordfish, Scallop and Shrimp Kebabs with Sundried Tomato Aioli

Strawberry Cappuccino

Pan Bagnat - Niçois Sandwich

Crunchy Berry Crumble with Bread Crumbs and Quick Tapioca

Veal Brochettes with Pink and Green Peppercorns

Seared Foie Gras on Soft Pound Cake

Sweet-Savory Pound Cake with Blue Cheese and Wine-Poached Pears

Sunshine Salad with Couscous and Tzatziki Croutons

Bloody Mary

Melon and yellow tomato gazpacho with tapioca

Little Skewers of Chipolatas with Rosemary and Sesame Seeds and Merguez with Eastern Spices

Chilled Cucumber and Green Apple Soup with Cilantro

Exotic Fruit Cocktail

Malo Beef Burger (with mushrooms, swiss cheese...)

Tiramisu Made in Brittany

Grilled Walleye with Fresh Mango Salsa, Pickled Ginger and Cilantro

Thierry Daraize, Québec

Cosmopolito

Mojito

Chilled Tomato Soup with Crayfish and Garlic-Rubbed Toast Rounds with Olives

Vincent Maillard, le Byblos, St-Tropez

Chilled Tomato Soup with Lemon Sorbet

Alain Labrie, La table du chef, Sherbrooke, Québec

Maltese Sauce (Sauce Maltaise)

Pan Bagnat with Rillettes, Grilled Vegetables and Bacon

Flora Mikula, restaurant Flora Mikula, Paris

Japanese Grilling Sauce

Cold Zucchini Soup with Feta and Tapioca

Couscous Salad with Apples and Goat Cheese

Marinade for duck grilled on the barbecue

Sweet-Sour Beef and Pineapple Kebabs

Horseradish Cream Sauce - To accompany grilled beef or fish

Peach and Pork Brochettes

Pan Bagnat with Rillettes, Grilled Vegetables and Bacon

Turkish Kebabs

Flora Mikula, restaurant Flora Mikula, Paris

Wasabi Salmon Fingers in Phyllo with Kiwi Dipping Sauce

Broccoli Flans

Couscous with Mediterranean Flavors and Fish

Grilled Rabbit with Summer Vegetables

Strawberry Crepes with Honey Suzette Sauce

Zucchini Blossom Fritters

Creamy Coleslaw

Veal Rolls with Canadian Mozzarella Cheese and Garden Tomatoes

Daniel Vézina, le Laurie Raphaël, Québec / Montréal

Cucumber and Yogurt Salad (Khira raita)

Salade Niçoise with Lamb's Lettuce

Catalan Cream (Crema Catalana)

Grilled Salmon with Warm Fennel Cream

Exotic Fruit Cocktail

Absolut AM

Olive-oil marinated tuna tapas with ginger and stuffed strawberries

Fjord Trout with Pecans, Orange Sauce and Rosemary

Strawberry Tapioca Cloud

Horseradish Cream Sauce - To accompany grilled beef or fish

Rabbit Leg en Papillote with Lemon Herb Sauce

Fish Brochette

Mediterranean prawn brochettes

Cold Calanda Peach Soup

Pan Bagnat with Rillettes, Grilled Vegetables and Bacon

Flora Mikula, restaurant Flora Mikula, Paris

Chilled Cucumber and Green Apple Soup with Cilantro

Rib basting sauce - the "True 'Q" sauce of the Southeast

Puff Pastry Tart with Tomatoes and Bresse Blue Cheese

Zucchini Blossom Fritters

Pea, Chevre and Lemon Muffins

Eggplant Caviar

Andalusian Gazpacho

Cupcakes (Basic Batter Recipe)

Tiropita or Greek cheese pastries

Chilled Cucumber and Green Apple Soup with Cilantro

Suckling veal chops with rosemary

Rib basting sauce from the american Northeast

Beef and Vegetable Kebabs

Orange Sorbet

Cannelés de Bordeaux - Little Fluted Cakes from Bordeaux

Greek-Style Lamb or Turkey Burger

Sweet Summer Fruit Bruschetta

Mango Chutney

Honey Walnut Ice Cream Sandwiches

Gremolata

Cocktail sauce

Pop Chicken Salad

Chilled Melon with Pineau des Charentes

Grilled Pork Chops with Caramelized Grapefruit

Madeleines

Lemon Tart

Raymond Blanc, Le Manoir aux Quat'Saisons, UK

Cold Beet Velouté

Banan ice cream

Marie-Rose Sauce for prawns

Sausage Rolls

French dressing

Whipped Baker's Cheese with Raspberries, Raspberry Sorbet and Crumbled Macaroons

Étouffé of Halibut with Leek Whites and Sage Jus

Patrick Mathey, anc. chef de La Marée Haute, Îles de la Madeleine

Zucchini Turnovers in Brick Pastry with Lemon Butter Sauce

Barbecue Sauce

Veal Burger with Two Cheeses

Thai Dipping Sauce

Thai flavoured grilled pork

Rice pancakes

Grilled Sesame Chicken

Pineapple, Kiwi and Mint Bubble Tea

Cucumber, Cheese and Ham Rillette Burgers

Tacos with Roast Chicken Rillettes, Guacamole, Cucumber and Tomato

Melon and Prawn Kebabs

Creole Sauce

Shepherd’s pie with two cheeses

Fresh Cheese in Gazpacho

Lemon Yogurt Cake

Pina Colada Cupcakes

Olive-oil marinated tuna tapas with ginger and stuffed strawberries

Horseradish Cream Sauce - To accompany grilled beef or fish

Beef and Vegetable Kebabs

Banan ice cream

Greek-Style Lamb or Turkey Burger

Pan Bagnat with Rillettes, Grilled Vegetables and Bacon

Flora Mikula, restaurant Flora Mikula, Paris

Lemon Tart

Raymond Blanc, Le Manoir aux Quat'Saisons, UK

Cold Beet Velouté

Rib basting sauce - the "True 'Q" sauce of the Southeast

Mediterranean prawn brochettes

Key Lime Pie

Andalusian Gazpacho

Madeleines

Orange Sorbet

Chilled Cucumber and Green Apple Soup with Cilantro

Frozen Tiramisu

Kiwi Ice Cream

Pop Chicken Salad

Chopped Meat Kabobs - Kabab-e kubideh

Apricot Tartlets

Ceviche

California Walnut Stuffed Beef Tenderloin Filets

Individual Cherry Clafoutis

Vichyssoise

Avocado Carpaccio with Raspberry Coulis

Liege-Style Salad with Potatoes, Green Beans and Bacon

Apricot Rosemary Cookies

Saddle of Rabbit with Maple and Grainy Mustard

Roasted Walnut Butter

Chocolate and Banana Sponge Roll

Roasted Beet & Mandarin Orange Salad

Lime Cheesecake

Banana Coconut Soup

Grandma Chiquinha's Orange Cake

Olive Oil and Rosemary Appetizer Bread

Pina Colada Cupcakes

Homemade Pork Rillettes

Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne

Pan Bagnat with Rillettes, Grilled Vegetables and Bacon

Flora Mikula, restaurant Flora Mikula, Paris

Grilled Sweet Peppers with Olive Oil and Aromatic Seasonings

Guy Martin, Restaurant Le Grand Véfour, Paris

Pear and Chevre Salad with Caramelized Nuts and Arugula

Cod with Shallots en Papillote

Veal Burger with Two Cheeses

Pear natas with beer-caramelized pears

Fresh Cheese in Gazpacho

Spaghetti alla carbonara

Candied Lemon Zest

Michel Bruneau - Restaurant La Bourride

Plantain chips

Avocado dip

Liege-Style Salad with Potatoes, Green Beans and Bacon

Chicken Nems (Spring Rolls)

French-Style Burger with Mushrooms and Goat Cheese

Olive-oil marinated tuna tapas with ginger and stuffed strawberries

Cape Malay Dried Apricot and Lamb Sosaties with yoghurt sauce

Cream of Tomato and Basil Velouté

The Pyrenean (Tomme de brebis, jam and bacon sandwich)

Cucumber with Yogurt and Peppermint, with Cumin Biscuits

Guy Martin, Restaurant Le Grand Véfour, Paris

Salmon and Saint-Nectaire Roulade with Fennel Coulis

Guy Martin, Restaurant Le Grand Véfour, Paris

Cape Malay Dried Apricot and Lamb Sosaties with yoghurt sauce

Carré Frais and Smoked Salmon Cheesecake

Indonesian Chicken Kebabs with Shallots

Alain Labrie, La table du chef, Sherbrooke, Québec

Pan Bagnat with Rillettes, Grilled Vegetables and Bacon

Homemade Pork Rillettes

Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne

Flora Mikula, restaurant Flora Mikula, Paris

Asian Sesame Salad Dressing

Fish Brochette

Grilled Sweet Peppers with Olive Oil and Aromatic Seasonings

Guy Martin, Restaurant Le Grand Véfour, Paris

Turkish Kebabs

Pear natas with beer-caramelized pears

Spaghetti alla carbonara

Suckling veal chops with rosemary

Green Pea Ice Cream

Guy Martin, Restaurant Le Grand Véfour, Paris

Michel Bruneau - Restaurant La Bourride

Plantain chips

Avocado dip

Liege-Style Salad with Potatoes, Green Beans and Bacon

Chicken Nems (Spring Rolls)

Olive-oil marinated tuna tapas with ginger and stuffed strawberries

French-Style Burger with Mushrooms and Goat Cheese

The Pyrenean (Tomme de brebis, jam and bacon sandwich)

Cucumber with Yogurt and Peppermint, with Cumin Biscuits

Guy Martin, Restaurant Le Grand Véfour, Paris

Salmon and Saint-Nectaire Roulade with Fennel Coulis

Guy Martin, Restaurant Le Grand Véfour, Paris

Cape Malay Dried Apricot and Lamb Sosaties with yoghurt sauce

Carré Frais and Smoked Salmon Cheesecake

Pear and Chevre Salad with Caramelized Nuts and Arugula

Alain Labrie, La table du chef, Sherbrooke, Québec

Indonesian Chicken Kebabs with Shallots

Asian Sesame Salad Dressing

Lobster roll

Poached Veal Shanks with Spring Vegetables

Pear natas with beer-caramelized pears

Spaghetti alla carbonara

Michel Bruneau - Restaurant La Bourride

Plantain chips

Avocado dip

Liege-Style Salad with Potatoes, Green Beans and Bacon

Olive-oil marinated tuna tapas with ginger and stuffed strawberries

The Pyrenean (Tomme de brebis, jam and bacon sandwich)

Cucumber with Yogurt and Peppermint, with Cumin Biscuits

Guy Martin, Restaurant Le Grand Véfour, Paris

Salmon and Saint-Nectaire Roulade with Fennel Coulis

Guy Martin, Restaurant Le Grand Véfour, Paris

Cape Malay Dried Apricot and Lamb Sosaties

Carré Frais and Smoked Salmon Cheesecake

Pear and Chevre Salad with Caramelized Nuts and Arugula

Alain Labrie, La table du chef, Sherbrooke, Québec

Salmon Skewers with "Dog Sauce"

Plantain Pancakes, Caribbean-Style

Grilled Sweet and Sour Pork Chops

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Grilled Fruit with Cinnamon Yogurt Sauce

Bucatini all'amatriciana

Michel Bruneau - Restaurant La Bourride

Gaspé Peninsula Lobster Medallions with Coconut Curry Emulsion and a Coral Tuile

Scrambled Eggs with Boursault

Liege-Style Salad with Potatoes, Green Beans and Bacon

Olive-oil marinated tuna tapas with ginger and stuffed strawberries

The Andalucia (Tomme de brebis, chorizo and onion compote sandwich)

Cucumber with Yogurt and Peppermint, with Cumin Biscuits

Guy Martin, Restaurant Le Grand Véfour, Paris

Salmon and Saint-Nectaire Roulade with Fennel Coulis

Guy Martin, Restaurant Le Grand Véfour, Paris

Bobines Farm Trout with Lobster Mashed Potato and Thermidor Sauce

Alain Labrie, La table du chef, Sherbrooke, Québec

Pear and Chevre Salad with Caramelized Nuts and Arugula

Mango Lobster Ravioli with Verbena and Creamy Signature Chocolate Bisque

Grilled Sweet and Sour Pork Chops

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Grilled Fruit with Cinnamon Yogurt Sauce

Bucatini all'amatriciana

Michel Bruneau - Restaurant La Bourride

Gaspé Peninsula Lobster Medallions with Coconut Curry Emulsion and a Coral Tuile

Scrambled Eggs with Boursault

Liege-Style Salad with Potatoes, Green Beans and Bacon

Olive-oil marinated tuna tapas with ginger and stuffed strawberries

The Pyrenean (Tomme de brebis, jam and bacon sandwich)

Cucumber with Yogurt and Peppermint, with Cumin Biscuits

Guy Martin, Restaurant Le Grand Véfour, Paris

Grilled Sardines with Tomato Sorbet and Parmesan Tuile

Salmon and Saint-Nectaire Roulade with Fennel Coulis

Guy Martin, Restaurant Le Grand Véfour, Paris

Buttermilk Pancakes with Orange Marmalade

Triple Twist Rice Pudding

Pear and Chevre Salad with Caramelized Nuts and Arugula

Mango Lobster Ravioli with Verbena and Creamy Signature Chocolate Bisque

Bucatini all'amatriciana

ThaiStyle Chicken Salad

Michel Bruneau - Restaurant La Bourride

Grilled Lobster Tails, Ginger-Lime Butter

Liege-Style Salad with Potatoes, Green Beans and Bacon

Olive-oil marinated tuna tapas with ginger and stuffed strawberries

Warm Green Bean, Fennel and Lobster Salad with Hollandaise

The Pyrenean (Tomme de brebis, jam and bacon sandwich)

Cucumber with Yogurt and Peppermint, with Cumin Biscuits

Guy Martin, Restaurant Le Grand Véfour, Paris

Salmon and Saint-Nectaire Roulade with Fennel Coulis

Guy Martin, Restaurant Le Grand Véfour, Paris

Grilled Sardines with Tomato Sorbet and Parmesan Tuile

Apple Jelly with Calvados

Chicken Tagine with Olives, Saffron and Potatoes

4 vanilla butter recipes

Mango Lobster Ravioli with Verbena and Creamy Signature Chocolate Bisque

Garlic bread (oven)

Grilled Saddle of Rabbit with Cocoa and Confit Shallot Jus

Shoestring potatoes

Thierry Daraize, Québec

Asian-inspired chicken salad with Virginia peanuts

Patrick O'Connell, The Inn at Little Washington, United-States

Michel Bruneau - Restaurant La Bourride

Smoked trout on barbecue

Grilled Lobster Tails, Ginger-Lime Butter

Hojiblanca olive and pine nut brownie

Liege-Style Salad with Potatoes, Green Beans and Bacon

Olive-oil marinated tuna tapas with ginger and stuffed strawberries

Warm Green Bean, Fennel and Lobster Salad with Hollandaise

The Pyrenean (Tomme de brebis, jam and bacon sandwich)

Cucumber with Yogurt and Peppermint, with Cumin Biscuits

Guy Martin, Restaurant Le Grand Véfour, Paris

Grilled Sardines with Tomato Sorbet and Parmesan Tuile

Salmon and Saint-Nectaire Roulade with Fennel Coulis

Guy Martin, Restaurant Le Grand Véfour, Paris

Gin basil smash

Gin gin mule

Mango Lobster Ravioli with Verbena and Creamy Signature Chocolate Bisque

Garlic bread (oven)

Shoestring potatoes

Dried Ham Rolls with Julienned Vegetables and Anchoiade

Flora Mikula, restaurant Flora Mikula, Paris

Gherkins like my father made

Michel Troisgros, Maison Troisgros, France

Michel Bruneau - Restaurant La Bourride

ThaiStyle Chicken Salad

Grilled Lobster Tails, Ginger-Lime Butter

Liege-Style Salad with Potatoes, Green Beans and Bacon

Olive-oil marinated tuna tapas with ginger and stuffed strawberries

Warm Green Bean, Fennel and Lobster Salad with Hollandaise

Grilled Sardines with Tomato Sorbet and Parmesan Tuile

The Pyrenean (Tomme de brebis, jam and bacon sandwich)

Salmon and Saint-Nectaire Roulade with Fennel Coulis

Guy Martin, Restaurant Le Grand Véfour, Paris

Cucumber with Yogurt and Peppermint, with Cumin Biscuits

Guy Martin, Restaurant Le Grand Véfour, Paris

Gin basil smash

Sea Bream and Citrus Tartare

Garlic bread (oven)

Dried Ham Rolls with Julienned Vegetables and Anchoiade

Shoestring potatoes

Flora Mikula, restaurant Flora Mikula, Paris

Gherkins like my father made

Michel Troisgros, Maison Troisgros, France

Cucumber and Yogurt Salad (Khira raita)

Chicken burger with olive mayo and Queijo de Sao Jorge

ThaiStyle Chicken Salad

Michel Bruneau - Restaurant La Bourride

Chic Choc Poutine

Lobster roll