Recipes

A Smaterring of Thinly Sliced Boletus Edulis (Cèpes/Porcini) Mushrooms & a Scalop Hamburger

Anchovy with Ham and Yogurt Tube with Basil Leave

Andouille-Crusted Redfish with Créole Meunière sauce and Shoestring Potatoes

Baby Squid grilled on a flat metal Grill, acquarello rice with cuttlefish ink, emulsion of Reggiano Parmesan

Barely Cooked Salmon with Red Wine Braised Baby Leeks, Celeryroot Puree, Snow Morels, Fava Beans, Peas and Black Truffle Butter

Black Melanosporum Truffle Salad

Blade Bone of Black Pork Stuffed with Chestnut and garnished with Asparagus and Morels

Boeuf en gelée with Foie Gras, Root Vegetables, and Horseradish Cream

Carpaccio of Scallops & Fillet of Veal Ravioli Fashioned into a Delectable Package

Chicken Grand-Mère Francine

Corn Nugget Crab Cakes

Crisp Paupiette of Sea Bass in a Barolo Sauce

Duck Leg with Beets

Giant Marne Asparagus Cooked on the Spit pan-fried Noimoutier Potatoes, Morel Mushrooms, Spring Onions Rissole of Foie Gras served with Sea Salt.

Guinea Hen Casserole with Morels Fava Beans, and Fiddlehead Ferns

John Dory With Cucumber Mint Slaw

Lamb Porterhouse

Layers ot Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette, Shaved Chives and extra Virgin Olive Oil

Lobster Burger

Marrow and Porcini Crusted Pavé of Filet Mignon with Parsley Mashed Potatoes

Méli-Mélo of Giant Prawns and Tempura Vagetables in Spiced Red Wine Nectar

Orange Macaroons and its Milk - Chocolate Orange Mousse, served with a Coulis of Preserved Orange With Cognac XO Frapin Château Fontpinot in Iced Hunan Tea

Pan Fried Sea Bass with Lemin Grass with Braised Young Leeks

Pastilla of Lamb with Coco Puree and a Pistou

Paupiette of Squab & Smoked Foie Gras Served with Morel and Crawfish

Peppered Côte de Boeuf with Pommes Pont Neuf and Watercress

Potatoes with Caviar

Preser on a bed of Boulangère Potatoes cooked in Clam Juice

Red Mullet with Baby Shellfish and Saffron With the Cognac EXTRA Frapin, served chilled

Red Mullet with Edible Scale Crystals, Cucumber Consommé Tomato Emulsion with Cider Apple Brandy and with Raw Cauliflower

Ribbons of Tuna, Avocado, Spicy Radish & Ginger Marinad

Roasted Rack of Lamb Cardamom Crumbs, Fava Puree

Roasted Squab with Foie Gras, Peppered Apricots, Spinach and Turnip Confit

Roasted Turbot with green string beans and first morels

Rosemary Braised Veal Shank

Sea Scallops with Fresh Soy beans & Ginger soy Hijikibroth

Short Ribs Braised in Red Wine

Single-Guy Apricot Cake

Snake River Farm's Callotte de Boeuf Grillé with Yukon Gold Potato Mille Feuille, Forest Mushroom Duxelles, Crispy Bone Marrow and 'Sauce Bordelaise'

Stuffed Saddle of Lamb with Chanterelles, Swiss Chard, Pine Nuts, and Tomato Confit

Tartare of Sea Bass, hand chopped, with aromatic herbs with the Cognac VS Frapin de Luxe, served frozen

Tartine of Squab en Salmis

Thyme Glazed Baby Back Ribs

Up Side Down Pig's Trotter Cake in a Fine Crust of Potato