Grands Chefs Relais & Châteaux - July 2010 Edition
The 4th of July 162 chefs, Hundreds of recipes, Cooking secrets..., From the sea to the plateHake and langoustine rolls in lettuce leaves with clam broth and little confit tomatoes Perch fillets in mache and lime velouté Slice of salt cod with seasonal vegetables, Gaeta olives and confit tomatoes Seasonal recipesFruit salad with berry coulis and peppermint Little Chocolate-Vanilla Cakes with Raspberries Raspberry Croustillant with Hibiscus Flower Juice Strawberry jelly with saffron and basil Technique of the month > Cooking ClamsJacques and Laurent Pourcel of the Jardin des Sens in Montpellier
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