Chefs
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Recipes from Chefs
Duo of Scallops and Sole with Noilly Prat
de François Grandjean
Quail “Three Ways” with Cantaloupe Emulsion
de Dominique Truchon - l'Auberge des Peupliers
Artichokes Preserved in Oil
de Alain Llorca
Tomato Melba with Chevre Whipped Cream
de Flora Mikula, Paris
Saddle of Rabbit with Maple and Grainy Mustard
de François Grandjean
Stuffed Saddle of Rabbit Grilled on the Barbecue
de Yves Mattagne
Radish and fresh goat cheese soup
de Anne Desjardins
Roasted Victoria Pineapple with Espelette Chili
de Xavier Isabal - Hotel-restaurant Ithurria
Carnival Masks
de Marc Dorléans, maître pâtissier, France
