Five-Spiced Porcelet Recipe
Print Recipe FIVE-SPICED PORCELET; BLACK TRUMPET MUSHROOMS, CRISPY CHICHARRONES ONCE AGAIN our trusted purveyors and their pristine products inspire our
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Elysian Fields Farm Lamb Rack Recipe
Print Recipe ELYSIAN FIELDS FARM LAMB RACK; SPICED TOMATO CHUTNEY, SUMMER SQUASH, BLACK OLIVES I CANNOT EAT LAMB without thinking
Continue ReadingWhite Truffle Veal Blanquette Recipe
Print Recipe WHITE TRUFFLE VEAL BLANQUETTE; POLENTA TARAGNA, CROSNES I AM ALWAYS EAGER to dip into our French culinary legacy,
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Print Recipe SPRING RABBIT RISSOLÉ; MOUSSERONS, FAVA BEANS OFTEN PREPARED in civet with a mustard sauce, rabbit has been savored
Continue ReadingScottish Grouse Farcie Recipe
Print Recipe SCOTTISH GROUSE FARCIE; POACHED QUINCE, HUCKLEBERRY DO YOU KNOW that August 12 marks the start of grouse hunting
Continue ReadingPeppered Magret of Duck Recipe
Print Recipe PEPPERED MAGRET OF DUCK- RHUBARB VARIATIONS WE MAKE THIS dish with Liberty Duck, hailing from the exceptional Sonoma
Continue ReadingClay-Baked King Salmon Recipe
Print Recipe CLAY-BAKED KING SALMON THIS ANCIENT COOKING method was imagined centuries ago and can be found in numerous cultures.
Continue ReadingBacon-Wrapped Monkfish With Lobster Recipe
Print Recipe BACON-WRAPPED MONKFISH WITH LOBSTER FALL SQUASH, TELLICHERRY PEPPER JUS SLICED TO RESEMBLE a maritime tournedos, the monkfish, often
Continue ReadingSlow-Baked Sea Bass Recipe
Print Recipe SLOW-BAKED SEA BASS POMMES LYONNAISE, LEEK ROYALE SOME WORKS of art stay with you forever. I often think
Continue ReadingBlack Truffle Oeuf En Cocotte Recipe
Print Recipe BLACK TRUFFLE OEUF EN COCOTTE Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients Brioche
Continue ReadingVenison And Daikon Radish Mosaic Recipe
Print Recipe VENISON AND DAIKON RADISH MOSAIC CHARCUTERIE, AN essential part of the Lyon cuisine, has always been one of
Continue ReadingChilled Salmon A L’oseille Recipe
Print Recipe CHILLED SALMON À L’OSEILLE IN THE 1970S, Chefs Jean and Pierre Troisgros created one of the most famous
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