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Flavors of Paris and the Ile-de-France
Flavors of Paris and the Ile-de-France
 
Baked goods (others)
Cornbread "Corks"
Michel Rostang, Restaurant Michel Rostang, France
Barbecue
Grilled Sweet Peppers with Olive Oil and Aromatic Seasonings
Guy Martin, Restaurant Le Grand Véfour, France
Charcuterie (prepared meat products)
Rabbit and Rosemary Rillettes with Warm Potatoes and Shallots
Guy Savoy
Cream soups
Cream of Shallot Soup with Whipped Bacon Cream
Alain Passard
Creams, Mousses, Custards and Flans
Bay Leaf Panna Cotta, Lemon Jelly and Wild Strawberries
Hélène Darroze, Restaurant Hélène Darroze, France
Little Chocolate Pots de Crème
Michel Rostang, Restaurant Michel Rostang, France
First courses (general)
Boudin Noir "Parfaits" with Pears, Orange Flower Water and Walnuts
Flora Mikula, Restaurant Flora à Paris
Langoustine Skewers with Rosemary
Michel Rostang, Restaurant Michel Rostang, France
Light Sabayon of Lamb's Lettuce and Parmesan Shavings
Alain Passard
Soft-Boiled Eggs "Faugeron" with Truffle Purée
Fish
Rare tuna steak au poivre
Sea Bream with Fennel and Ginger Scales
Jacques Le Divellec
Foie gras (goose liver)
Foie Gras Cubes with Passion Fruit Seeds, Earl Grey-Scented Consommé and Cornbread Bites
Michel Rostang, Restaurant Michel Rostang, France
Wood-Grilled Fresh Foie Gras with Caramelized Fall Fruits and Port Reduction
Hélène Darroze, Restaurant Hélène Darroze, France
Meat
Braised Veal Shank with Exotic Pepper Jus
Michel Rostang, Restaurant Michel Rostang, France
Hand-Cut Beef Tenderloin Tartare with Grainy Mustard
Lamb Noisettes with Camembert and Mint, with Leek, Potato and Camembert Tarts
Quartered Suckling Pyrenees Lamb, New Carrots with Cumin and Cress Meunière
Alain Dutournier, Carré des Feuillants, France
Offal/Tripe Products
Calf's Head
Milk-Fed Calf's Liver with Truffled Macaroni, Cress and Cauliflower Gratin
Alain Dutournier, Carré des Feuillants, France
Poultry and feathered game
Chicken Breasts with Green and White Asparagus and March Beer
Duck Breast with Corsican Clementines
Free-Range Chicken with Black Sesame Seeds and Confit Shallots
Alain Passard
Mauritian-Style Chicken and Fruit Dry Curry
Sandwiches and canapés
Dried Ham Rolls with Julienned Vegetables and Anchoiade
Flora Mikula, Restaurant Flora à Paris
Warm Fresh Truffle Sandwich with Salted Butter
Michel Rostang, Restaurant Michel Rostang, France
Shellfish
Pan-Seared Langoustines with Tandoori Spices on Carrot Purée with Candied Citrus
Hélène Darroze, Restaurant Hélène Darroze, France
Ratte Potatoes, Mushrooms and Artichokes with Belon Oysters
Michel Rostang, Restaurant Michel Rostang, France
Scallop and Caviar Salad with Seaweed and Tart Mango Marinade
Eric Briffard - Le Régence - Plaza Athénée Paris
Scallops Cooked in their Shells with Cider Jus and Crushed Toasted Walnuts
Frédéric Anton, Le Pré Catelan, France
Unbaked fruit desserts
Mirabelle Plum Coupe, St. Tropez Style
Vegetables
French Toast with Truffles
Green Asparagus with Fresh Goat Cheese
Guy Martin, Restaurant Le Grand Véfour, France
Pan-Cooked Green and White Asparagus with Morels and Poultry Jus
Gérard Besson, Restaurant Gérard Besson, Paris
Potatoes Anna
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