Meat and furred game
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PrintBraised Shank of Suckling Veal à la Berrichonne, with a Fricassée of Young Vegetables
Françoise Depée, Auberge des Templiers, France
Françoise Depée, Auberge des Templiers, FrancePork, Zucchini, Cherry, Tomato and Onion MosaicCarme Ruscalleda, Restaurant Sant Pau, Spain
Carme Ruscalleda, Restaurant Sant Pau, SpainSantceloni Veal Shank - Jarrete de ternera de SantceloniSanti Santamaria, Can Fabes, Spain
Santi Santamaria, Can Fabes, SpainStuffed Rabbit with Herbs, Pancetta and Parsley JusPierre Carrier, Le Hameau Albert Ier, France
Pierre Carrier, Le Hameau Albert Ier, FranceBaeckeofe or Alsatian-Style Lamb
Émile Jung, Au Crocodile, Strasbourg
Beef Tenderloin with Fleurie Wine and MarrowMichel Troisgros, Maison Troisgros, France
Michel Troisgros, Maison Troisgros, FranceBlack Tea-Crusted Saddle and Rack of Lamb with Potatoes Sautéed in Lemon Balm Oil
Jean-Pierre Challet, The Fifth, Toronto
Braised Veal Shank with Exotic Pepper JusMichel Rostang, Restaurant Michel Rostang, France
Michel Rostang, Restaurant Michel Rostang, FranceGlazed loin of veal, jardinière of vegetablesGualtiero Marchesi, L'Albereta et Restaurant Gualtiero Marchesi, Italy
Gualtiero Marchesi, L'Albereta et Restaurant Gualtiero Marchesi, ItalyHoney-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice
Éric Gonzalez, restaurant Cube, Montréal
Iberian Pluma with Creamy Almond and Cauliflower PuréeJuan Antonio Perez Pozo (Toño Perez), Restaurant Atrio, Spain
Juan Antonio Perez Pozo (Toño Perez), Restaurant Atrio, SpainLamb Axoa with Espelette Chili
Jean-Marie Amat
Lamb Sauté with Fresh Thyme and Garden Vegetables
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Milk-Fed Veal Chop with Truffled Jerusalem Artichokes, Creamed Peas and Arabica JusJean-Michel Lorain, La Côte Saint-Jacques, France
Jean-Michel Lorain, La Côte Saint-Jacques, FrancePoached Sirloin with Dried Ceps and VermicelliMichel Troisgros, Maison Troisgros, France
Michel Troisgros, Maison Troisgros, FrancePork and Onion Turnovers - Pâtés croches
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Pork Loin with Confit Garlic Petals
Patrick Ruszczynski
Quartered Suckling Pyrenees Lamb, New Carrots with Cumin and Cress MeunièreAlain Dutournier, Carré des Feuillants, France
Alain Dutournier, Carré des Feuillants, FranceQuick Lamb with Chick Peas and Fresh Mint, “Couscous” Style
Jean Bardet, Château Belmont, France
Rack of Lamb with Fennel, Sausage, Bacon and Thyme FlowersJacques Chibois, La Bastide Saint-Antoine, France
Jacques Chibois, La Bastide Saint-Antoine, FranceRoasted Iberian Pork Loin (Lomo) with Thyme Served on Warm Red Pepper SaladJuan Antonio Perez Pozo (Toño Perez), Restaurant Atrio, Spain
Juan Antonio Perez Pozo (Toño Perez), Restaurant Atrio, SpainSaddle of Lamb in Olive CrustHeinz Winkler, Residenz Heinz Winkler, Germany
Heinz Winkler, Residenz Heinz Winkler, GermanySaddle of Lamb with Mountain Thyme Jus
Edouard Hitzberger, Hotel Paradies, Suisse
Veal carpaccio with white truffle honey, feta and Granny Smith apple (314.1 cal.)Jean-Georges Klein, Arnsbourg, France
Jean-Georges Klein, Arnsbourg, FranceVeal Medallions with Eucalyptus Honey and Pumpkin Flans
Benoît Sinthon
Veal Piccata with Pecans, Spring Vegetables and HamAnne Pic, Pic, France
Anne Pic, Pic, FranceLoin of Boileau Red Deer with Red Wine, Pepper and Juniper Sauce and Jerusalem Artichoke PuréeAnne Desjardins, L'Eau à la Bouche, Canada
Anne Desjardins, L'Eau à la Bouche, CanadaVenison Cutlets in Almond Crust with Cranberry SauceJohann Lafer, Johann Lafer's Stromburg, Germany
Johann Lafer, Johann Lafer's Stromburg, Germany
©Copyright MSCOMM 1996 – 2010. Michèle Serre, Éditeur
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