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Recipes of the Month
 
Grilled Savoura Tomato Slices with Parmesan Rounds and Citrus Vinaigrette
Thierry Daraize, Québec
Korean Barbecue Beef - Bulgogi
Grilled Vegetable Antipasto with Marinated Provolone
Lamb Brochettes (Qodban) Marinated in Spices
Warm Beef Salad
Financiers - Little Almond Cakes
Salmon Spirals
Iceberg Lettuce Mille-feuilles
Vegetable Bruschetta with Anchoiade
Alain Llorca
Open-Faced Romanesco Sandwich
Broccoli Loaf
Guy Martin, Restaurant Le Grand Véfour, France
Little chocolate-vanilla cakes with raspberries
Johanna Maier, Hotel Hubertus, Austria
Sea Bream Roasted with Bay Leaf and Lemon with Fennel Seeds and Green Tomato Jam
Olivier Roellinger
Romaine Salad with Rabbit
Makovnjaca, Croatian Poppyseed Roll
Scallop Kebabs
Prawns with Mango and Hot Sauce
Peach or Nectarine Clafoutis
Maine Crab Tart, cucumber, cilantro and
Citrus Nage with Pear and Passion Fruit Sorbet
Michel Troisgros, Maison Troisgros, France
Morello Cherries with Bay Leaves
Michel Troisgros, Maison Troisgros, France
Rabbit salad with citrus zest
Cucumber and Yogurt Salad (Khira raita)
Gherkins like my father made
Michel Troisgros, Maison Troisgros, France
Caesar Salad
Satay Chicken Skewers
Chicken Nems (Spring Rolls) with Cauliflower Croquettes
Pear and Chevre Salad with Caramelized Nuts and Arugula
Hannibal - Alcohol-Free Spa Drink
Dried Ham Rolls with Julienned Vegetables and Anchoiade
Flora Mikula
Little Skewers of Chipolatas with Rosemary and Sesame Seeds and Merguez with Eastern Spices
Pan Bagnat with Rillettes, Grilled Vegetables and Bacon
Rosemary Thyme Butter
Grilled Mediterranean Sea Bass with Crispy Skin
Herbed Onion Butter
Bacon and Tomato Butter Spread
Grilled Salmon with Dill Butter
Korean-Style Fried Fish with Kiwi
Roquefort and Sundried Tomato Butter
Thierry Daraize, Québec
Bocconcini with Tomatoes and Basil
Cold Beet Soup with Shrimp and Potatoes - Chlodnik
Olive Bread with Homemade Yeast Starter
Pink Grapefruit Jam
Basil Sorbet served with a Basil Tuile and Berry Coulis
Alain Labrie, Québec
Stuffed Eggplant - Hünkar Begendi
Cucumber with Yogurt and Peppermint, with Cumin Biscuits
Guy Martin, Restaurant Le Grand Véfour, France
Caramel Ice Cream with Four-Spice Gratinéed Banana and Pineapple
Blackcurrant Jelly
Maryland Crabmeat Cannelloni with Leeks and Saffron Scented Sauce
Thomas Henkelmann, Homestead Inn Thomas Henkelmann, United-States
Prawns with Mango and Hot Sauce
Blueberry Muffins
Roquefort and Sundried Tomato Butter
Thierry Daraize, Québec
Whipped Baker's Cheese with Raspberries, Raspberry Sorbet and Crumbled Macaroons
Apricot Tartlets "Tatin" with Vanilla Ice Cream
Bocconcini with Tomatoes and Basil
Corsican Brousse with Lavender Honey and Mirabelles with Lime Blossom
Goat Cheese "Tournevent" with Confit Tomato and Wintercress Salad
Alain Labrie, Québec
Apricot Ramekins with Almond Sauce
Quick Pizza
Cold Poached Peaches with Orange Flower Water and Bleu d’Auvergne Cheese
Sweet mini club sandwiches
Puff Pastry Tart with Tomatoes and Bresse Blue Cheese
Pesto Rosso with Fresh Tomatoes
Fruit Tartlets
Tropical Couscous with Dried Fruits and Duck Breast
Asian Sesame Salad Dressing
Blueberry Pie
Pan-seared prawns with apricots and spiced couscous
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