Carré des Feuillants
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 Alain Dutournier  Grand Chef Relais & Châteaux Carré des Feuillants - France |
Chef's Recipes
Milk-Fed Calf's Liver with Truffled Macaroni, Cress and Cauliflower Gratin
Chestnut Velouté with White Alba Truffle - pheasant bouillon thickened with chestnuts, with grated truffle
Langoustines with Chili and Sweet Garlic Nougatine
Quartered Suckling Pyrenees Lamb, New Carrots with Cumin and Cress Meunière
Chestnuts Cooked with Fig Leaves and Anise
Chestnut Velouté with White Alba Truffle - pheasant bouillon thickened with chestnuts, with grated truffle
Langoustines with Chili and Sweet Garlic Nougatine
Quartered Suckling Pyrenees Lamb, New Carrots with Cumin and Cress Meunière
Chestnuts Cooked with Fig Leaves and Anise
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