Flavors of Burgundy
Cakes
Candies and sweet temptations
Fruit Paste with Fennel
Jean-Michel Lorain, La Côte Saint-Jacques, France
Chunteys, compotes, ketchups, jams and jellies
Spiced Tart Apple Chutney
Jean-Michel Lorain, La Côte Saint-Jacques, France
Cold soups
Chilled Tomato Soup with Crayfish and Garlic-Rubbed Toast Rounds with Olives
Vincent Maillard - Hostellerie de Levernois
Creams, Mousses, Custards and Flans
First courses (general)
Burgundian Snails, Traditional Version
Jean-Michel Lorain, La Côte Saint-Jacques, France
Fish
Frog's Legs with Garlic Purée and Parsley Jus
Bernard Loiseau, Le Relais Bernard Loiseau, France
Roasted Pike-Perch with Shallot Fondue and Red Wine Sauce
Bernard Loiseau, Le Relais Bernard Loiseau, France
Fondues (meat, vegetable, fish)
Meat
Milk-Fed Veal Chop with Truffled Jerusalem Artichokes, Creamed Peas and Arabica Jus
Jean-Michel Lorain, La Côte Saint-Jacques, France
Sweet breads
Fruit Loaf from the Relais Bernard Loiseau
Bernard Loiseau, Le Relais Bernard Loiseau, France
Totally chocolate
Chocolate "Desert Rose" with Candied Orange Coulis
Bernard Loiseau, Le Relais Bernard Loiseau, France


©Copyright MSCOMM 1996 – 2010. Michèle Serre, Éditeur
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