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Recipes of the Month
 
Baeckeofe or Alsatian-Style Lamb
Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg
Chocolate mousse
Raymond Blanc, Le Manoir aux Quat'Saisons, UK
Prune, Apricot and Orange Salad with Bordeaux Wine
Christophe Girardot, La Table de Montesqieu, Gironde, France
Broccoli Loaf
Guy Martin, Restaurant Le Grand Véfour, Paris
Dried Ham Rolls with Julienned Vegetables and Anchoiade
Flora Mikula, restaurant Flora Mikula, Paris
Grandmother's Apple Tart with Calvados
Michel Bruneau - Restaurant La Bourride
Cucumber with Yogurt and Peppermint, with Cumin Biscuits
Guy Martin, Restaurant Le Grand Véfour, Paris
Lemon Tart
Raymond Blanc, Le Manoir aux Quat'Saisons, UK
Little Chocolate Pots de Crème
Michel Rostang, restaurant Michel Rostang, Paris
Salmon and Saint-Nectaire Roulade with Fennel Coulis
Guy Martin, Restaurant Le Grand Véfour, Paris
Prune, Apricot and Orange Salad with Bordeaux Wine
Christophe Girardot, La Table de Montesqieu, Gironde, France
Asparagus Tart
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
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
Lemon Tart
Raymond Blanc, Le Manoir aux Quat'Saisons, UK
Prune, Apricot and Orange Salad with Bordeaux Wine
Christophe Girardot, La Table de Montesqieu, Gironde, France
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
Cucumber with Yogurt and Peppermint, with Cumin Biscuits
Guy Martin, Restaurant Le Grand Véfour, Paris
Lemon Tart
Raymond Blanc, Le Manoir aux Quat'Saisons, UK
Prawns and Grilled Vegetables with Provençal Sauce
Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec
Cucumber with Yogurt and Peppermint, with Cumin Biscuits
Guy Martin, Restaurant Le Grand Véfour, Paris
Lemon Tart
Raymond Blanc, Le Manoir aux Quat'Saisons, UK
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