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Pork Belly Roast
(Pork Belly rôti)


Potato and Parsnip Gratin
(Potato Dauphinois Gratin)


Rainbow Trout
with Almond Butter Sauce


Roast veal with carrots
(Rôti de veau aux carottes)


Sauce pour la fondue de lotte
(Sauce for the monkfish fondue)


Soupe au pistou
(Spring Soup)


Squash and goat’s cheese soup
(Soupe de courge et fromage de chèvre)


Steak with Marchand de vin butter