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Discover recipes under Appetizers available on QOOQ online
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Appetizers
"Al Dente" Scallops with Aquitaine Caviar
by
Jean-Luc Germond (Le Sébastopol)
>
2-Minute Rosemary Prawns
by
Guillaume Sanchez (Atelier Noir)
>
5-Color Crunchy Salad
>
Anchoïade
>
Anchovy Peppers with Mozzarella
>
Andouille Sausage Confit and Apples with Cider Vinegar
by
Guillaume Gomez (Palais de l'Elysée)
>
Apple Tatin with Foie Gras
>
Apple and Camembert Mille-Feuille
>
Apple and Camembert Tarte Tatin
by
Fabrice Fontaine (Domaine de Chantilly)
>
Aromatic Asian Beef Soup
>
Aromatic Crumble with Tomato and Parmesan
>
Artichoke Soufflé
by
Olivia Valere (Le Babilonia)
>
Arugula and Pear Salad with Blue Cheese Dressing
>
Asian Chicken Wings
>
Asian Style Coleslaw
>
Asian-Style Salad with Chicken
>
Asian Style Scallops
by
Bruno Verjus
>
Asparagus Charlotte with Shrimp and Chorizo Vinaigrette
by
Thomas L'Hérisson (Auberge Saint Jean)
>
Asparagus Granita, Olive Oil Emulsion and Balsamic Cubes
by
Bruno Viala
>
Asparagus Puff Pastry
>
Asparagus Terrine
>
Asparagus with Soft Boiled Eggs
by
William Rollet
>
Asparagus with Spanish Ham, Parmesan Shavings and Black Olives
by
Guillaume Gomez (Palais de l'Elysée)
>
Aussie Meat Pie
>
Autumn Coleslaw
>
Auvergne Cantal and Lentil Salad
>
Auvergne Pounti
>
Avocado Madagascar Shrimp with Herb Salad
by
Mickaël Gaignon (Le Gaigne)
>
Aztec Soup
>
Azuki Walnut Rillettes
>
Baby Artichokes and Poached Eggs with a Barigoule Emulsion
by
Thomas Brachet (La Maison Blanche)
>
Baby Artichokes in Oil
>
Baby Squid Escabèche with Ink and Poppy Seeds
by
Marcel Baudis (L'Oulette)
>
Bacon, Goat Cheese and Pear Salad
>
Bacon and Forgotten Vegetable Soup
>
Bacon and Mushroom Stuffing
>
Baked Foie Gras with Rhubarb and Potato Confit
by
François Adamski (Le Gabriel)
>
Balsamic and Honey Glazed Pincho Pork Ribs
>
Banh Bao - Vietnamese Brioche
>
Basil Eggplant Tempura
by
Nicolas Duquenoy (A la Marguerite)
>
Basil and Gruyère Waffles
>
Basque Grilled Baby Squid
>
Basque Style Tuna Maki
by
Bruno Viala
>
Bavarian Cream Mussels Wrapped in Smoked Salmon
by
Patrick Goubier (Chez Patrick)
>
Beef Carpaccio Marinated in Mustard and Herbs
by
Thomas Boullault (L'Arôme)
>
Beef Carpaccio with Parmesan
>
Beef Empanadas
>
Beef Samosas
>
Beef and Oyster Tartare
by
Antoine Proye (L'Huîtrière)
>
Beet Cappuccino
>
Beet Carpaccio, Chasselas and Comté
by
Bertrand Grébaut (L'Agapé)
>
Beet Carpaccio with Arugula and Poached Egg
by
Thomas L'Hérisson (Auberge Saint Jean)
>
Beet Coleslaw
by
Alison Price Becker
>
Beet, Goat Cheese and Walnut Salad
>
Beet Mille-Feuille
by
Farida
>
Beet Salad
>
Beet and Fava Bean Salad with Herbs
>
Beetroot Soup
by
Zachary Gaviller
>
Beets, Goat Cheese and Bacon
by
Jérome Bigot (Les Grés)
>
Berkoukes - Algerian Lamb Couscous
>
Black Bean Salad
>
Black Bean Soup and Pico de Gallo
>
Black Gram Soup
>
Blackberry and Red Wine Glazed Pork Ribs
>
Bluefin Tuna Sashimi with Bottarga and Orange Zest
by
Enrico Masia (Romantica Caffe)
>
Bone Marrow and Morels with Cream
by
Nicolas Duquenoy (A la Marguerite)
>
Bonnotte Potatoes with Salmon Eggs and Curé Cheese Melt
by
Marc Foucher
>
Boston Baked Beans
>
Braised Leeks and Smoked Duck Breast with Pan-Fried Chanterelles and Snails
by
Anthony Bonnet (Cour des Loges)
>
Breaded Frog Legs
>
Breaded Goat Cheese Salad
>
Breakfast Galettes
>
Breton Lobster Tartar, Heirloom Tomato and Salicornia
by
Thierry Breton (Chez Michel)
>
Breton Ravioli with Tarragon
by
Thierry Breton (Chez Michel)
>
Brocciu Cheese Beggar's Purse
>
Broccoli Soup with Potato Noodles
>
Broccoli Terrine
by
Elise Labide
>
Broccoli Velouté with Goat Cheese Croutons
>
Broccoli and Stilton Soup
>
Broiled Scallops with Chorizo and Basil
by
Paul-Arthur Berlan (Le Métropolitain)
>
Brûléed Oysters with Black Chanterelle Puree
by
Paul-Arthur Berlan (Le Métropolitain)
>
Brussels Sprouts, Smoked Eel and Tomato
by
Benjamin Darnaud
>
Burrata and Roasted Beets
>
Buttermilk Soup with Mussels, Haddock, Potatoes and Celery
by
Antony Cointre
>
Buttermilk and Herb Mashed Potatoes
>
Butternut Cream with Coconut Milk
by
Virginie Guitard
>
Cabbage Kimchi
>
Cabbage Paté Caillettes
by
Pierre Cheucle (Chez Brigitte)
>
Cabbage Soup
>
Caesar Salad
>
Calamari Rings
>
Calamartichoke
by
Bruno Verjus
>
Caldo Verde
>
Calf's Caul with Vinaigrette
>
Camargue Rice Salad
>
Canned Sardine and Turmeric Moussaka
by
Ornella Hubel (Les Frangines)
>
Cannellini Bean Salad with Sage and Thyme
>
Cantaliennes
>
Cantaloupe Gazpacho with Olive Oil and Balsamic Vinegar
>
Caponata Salad - Arugula, Soft Boiled Egg, Ratatouille
>
Caramelized Tomato Soup with Tapenade Croutons
by
Julien Cadiou (Restaurant Kei)
>
Carribean Guacamole
>
Carrot Blinis
>
Carrot, Cashew and Mimolette Gougères
>
Carrot and Coconut Soup
>
Carrot and Leek Pastry Puffs
>
Catalan Snails
by
Guillaume Gomez (Palais de l'Elysée)
>
Cauliflower Fritters
>
Cauliflower à la Polonaise
>
Celeriac Remoulade
>
Celeriac and Smoked Andouille Mille-Feuille
by
Antony Cointre
>
Celery and Chervil Velouté
>
Chanterelle Cappuccino with Milk Foam
by
Virginie Guitard
>
Charoset
>
Cheddar Ale Soup
>
Cheddar Chicken Nuggets with Creamed Corn
by
Caroline Laurent
>
Cheese Flan
>
Cheese Quesadillas
>
Cheese and Vegetable Quiche
>
Cherry Tomato and Feta Parcels
>
Chestnut Soup with Foie Gras
by
Ramuntxo Berria (Olatua)
>
Chestnut and Aniseed Cappucino
by
Bruno Viala
>
Chicken Broth with Ravioli
>
Chicken Consommé
>
Chicken Liver Terrine with Dried Fruits and Nuts
>
Chicken Liver and Beet Salad
by
Antony Cointre
>
Chicken Meatball and Capellini Noodle Soup
>
Chicken Pesto Salad
>
Chicken Tortilla Soup
>
Chicken Yakitori with Sesame and Lemon
>
Chicken and Ham Roquettes
>
Chicken and Shrimp Wonton Soup
>
Chickpea Flour Zucchini and Basil Fritters
by
Thomas Brachet (La Maison Blanche)
>
Chickpea, Mussel and Shrimp Salad
>
Chili Crab with Avocado Carpaccio
by
Nicolas Sale (La Table du Kilimandjaro)
>
Chili and Coriander Cauliflower
by
Mickaël Gaignon (Le Gaigne)
>
Chilled Carrot and Coconut Cream Soup
by
Christophe Casazza
>
Chilled Fava Bean Soup
>
Chilled Fresh Tomato Basil Soup
>
Chinese Cabbage Salad
>
Chinese Chicken Noodle Salad with Sesame Sauce
>
Chorizo Chickpeas
>
Chorizo Stuffed Squid and Zucchini Marinated in Olive Oil with Lemon Thyme
by
Frédéric Robert (La Grande Cascade)
>
Chorizo, Sun-Dried Tomato and Hazelnut Salad
>
Chorizo and Mussel Parcel
by
Bruno Viala
>
Citrus Fish Salad
>
Citrus Salmon Skewers
>
Clam Chowder
>
Classic Chicken Noodle Soup
>
Cobb Salad
>
Cockles Sautéed with Garlic and Parsley
>
Coconut and Shrimp Balls
by
Bruno Viala
>
Cod Fish Sticks with Arugula Sauce
by
Mickaël Gaignon (Le Gaigne)
>
Cod in Herbed Kadaïf
by
Bruno Viala
>
Codfish Accra
>
Cold Artichoke and Truffle Oil Soup
>
Cold Asparagus Soup
>
Cold Avocado Soup with Cilantro and Shrimp
by
Mercotte
>
Cold Cream of Pea Pod Soup with Mackerel and Chorizo Tartare
by
Mickaël Gaignon (Le Gaigne)
>
Cold Fennel Soup
by
Mercotte
>
Cold Lobster, Vanilla Vinaigrette and Fresh Beans
by
William Rollet
>
Cold Melon and Mint Soup
>
Cold Pea Soup
>
Cold Stuffed Tomatoes with Tuna
by
Charles Henri Poisson (Chaumette)
>
Cold Tomato Soup with Parisian Vegetables
by
Alice Bardet (Le Boudoir)
>
Cold Zucchini, Goat Cheese and Mint Soup
>
Coleslaw
>
Conchiglioni Salad with Pine Nuts and Dried Duck Breast
by
Ramuntxo Berria (Olatua)
>
Corn Pancakes
>
Corn and Bacon Chowder
>
Corn on the Cob with Spicy Lemon Butter
>
Corsican Mussels
by
Sabine Cassel
>
Country Terrine
>
Couscous Tabbouleh
>
Crab Spring Rolls
by
Yannick Papin (Restaurant BON)
>
Crab-Stuffed Mushrooms
by
Farida
>
Crab, Watermelon and Avocado Salad
>
Crab and Guacamole Mille-Feuilles
>
Crab with Onion Espuma
by
Jesse Schenker (Recette)
>
Crabmeat Cream and Crispy Cod Rolls with Basil
by
Thierry Vérola (L'Affriolé)
>
Crabmeat and Wasabi Tartare
by
Christophe Drouillet
>
Crabmeat with Granny Smith Apple, Seasonal Vegetables and Curry Foam
by
Frédéric Robert (La Grande Cascade)
>
Crawfish au Gratin
by
Sarah Savoy
>
Crayfish Tail and Lemongrass Salad
by
Tiphaine Campet
>
Cream Cheese and Chive Stuffed Potatoes
>
Cream of Asparagus Soup
>
Cream of Beet Soup with Goat Cheese
by
Farida
>
Cream of Bell Pepper Soup with Fresh Ginger
>
Cream of Carrot Soup
by
Christophe Marguin (Hôtel Restaurant Christophe Marguin)
>
Cream of Carrot Soup with Coconut Milk
by
Ornella Hubel (Les Frangines)
>
Cream of Carrot and Orange Soup
>
Cream of Cauliflower Soup with Fourme d'Ambert
>
Cream of Cauliflower Soup with Saffron, Mussels and Green Apples
by
Thomas Brachet (La Maison Blanche)
>
Cream of Cauliflower Soup with String Eggs
by
Marc Foucher
>
Cream of Celeriac and Jerusalem Artichoke Soup topped with Pear Chantilly
by
Bertrand Grébaut (L'Agapé)
>
Cream of Chestnut and Porcini Mushroom Soup
>
Cream of Chicken with Wild Rice
>
Cream of Corn Soup with Spiced Popcorn
by
Ornella Hubel (Les Frangines)
>
Cream of Garlic Soup with Goat Cheese Mousse
by
Virginie Guitard
>
Cream of Green Asparagus Soup
>
Cream of Green Cabbage Soup with Pan-Fried Langoustine
>
Cream of Herb Soup
>
Cream of Lentil Soup with Chive Mousse
>
Cream of Mushroom Soup
>
Cream of Parmesan Soup with Hazelnut Oil
by
Christophe Casazza
>
Cream of Parsley Root Soup
by
Gilles Grasteau (Le First, Westin Paris)
>
Cream of Parsley and Andouillette
by
Ramuntxo Berria (Olatua)
>
Cream of Parsley with Liquid Mango Balls
by
Bruno Viala
>
Cream of Pea Soup with Herbed Salmon Rillettes
by
Julien Gautier (M Restaurant)
>
Cream of Porcini Mushroom Soup
>
Cream of Pumpkin Soup with Prosciutto Chips
by
Benjamin Bajeux (Balsamique)
>
Cream of Red Kuri Squash Soup with Scallops
>
Cream of Red Kuri Squash Soup with Soft-Boiled Egg and Iberian Prosciutto
by
Nicolas Sale (La Table du Kilimandjaro)
>
Cream of Vegetable Soup with Gingerbread
>
Cream of White Asparagus Soup, Poached Egg and Bündnerfleisch
by
Arnaud Leclerc (La Table de Suzanne)
>
Creamed Corn
>
Creamed Spinach
>
Creamy Bean Soup with Saffron and Smoked Bacon
by
Virginie Guitard
>
Creamy Potatoes, Arugula Salad and Crushed Nuts
by
Julien Cadiou (Restaurant Kei)
>
Crécy Carrot Soup with Avruga Caviar Cream and Horseradish
by
Thomas Brachet (La Maison Blanche)
>
Crème Fraîche Borscht
>
Crêpe Cake with Ham
>
Crêpes with Salmon, Cucumber and Chives
>
Crisp Anchovy Tart
by
Guillaume Gomez (Palais de l'Elysée)
>
Crispy Crab Mille-Feuille
>
Crispy Crab Mille-Feuille with Candied Lime Cream
by
Davy Tissot (Les Terrasses de Lyon)
>
Crispy Foie Gras with Apples and Pears
by
François Adamski (Le Gabriel)
>
Crispy Jumbo Shrimp with Lime and Argan Oil
by
Christophe Drouillet
>
Crispy Langoustine, Guacamole and Piquillo Peppers
by
Nicolas Sale (La Table du Kilimandjaro)
>
Crispy Parmesan with Balsamic Caramel Strawberries and Olive Oil Basil Sorbet
by
Ornella Hubel (Les Frangines)
>
Crispy Prawn Dumpling Skewers
by
Bruno Viala
>
Crispy Tomato and Mozzarella in Balsamic Honey and Pistachio Pesto
by
Ornella Hubel (Les Frangines)
>
Crispy Tuna, Pickled Ginger, Cilantro and Preserved Lemon
by
Thomas Brachet (La Maison Blanche)
>
Crispy Vegetable Basket with Tahini White Sauce
by
Thomas Brachet (La Maison Blanche)
>
Croque Monsieurs
>
Croque Raclettes
>
Crumpets
>
Crunchy Green Bean and Mushroom Salad
>
Crunchy Kasha Chicken with Arugula Salad
by
Benjamin Darnaud
>
Crunchy Ravioli with Pumpkin, Mozzarella and Porcini Mushrooms
by
Caroline Laurent
>
Crunchy Salad
by
Alexandre Elkouby (La Ménagerie de Verre)
>
Crunchy Shrimp Rolls with Acacia Honey
by
Benjamin Bajeux (Balsamique)
>
Crunchy Vegetable Vinaigrette, Country Ham and Fresh Herbs
by
Nicolas Duquenoy (A la Marguerite)
>
Crustless Chanterelle Tatin
>
Crystallized Bell Peppers and Tuna
by
Marc Foucher
>
Cuban Cream of Corn
>
Cucumber, Avocado and Fresh Herb Tartare
by
Antony Cointre
>
Cucumber Carpaccio
>
Cucumber, Coconut and Peanut Salad
>
Cucumber Gazpacho
by
Olivia Valere (Le Babilonia)
>
Cucumber Soup
>
Curly Endive, Bacon and Boiled Egg Salad
>
Curried Cauliflower Velouté
>
Curried Lentil Terrine
>
Curried Salmon and Lime Crêpe Cake
by
Bruno Viala
>
Curried Zucchini Soup
>
Curry and Winter Squash Soup
>
Cuttlefish with Mashed Beets
by
Antony Cointre
>
Deconstructed Tartiflette
by
Bruno Viala
>
Dill Marinated Salmon
by
Guillaume Gomez (Palais de l'Elysée)
>
Dim Sum
>
Dog Cockle with Artichoke Purée and Sage
by
Mathieu Rostaing Tayard (Le 126)
>
Duck Breast Ballotine with Foie Gras and Nuts
by
Thierry Breton (Chez Michel)
>
Duck Breast Fillet Salad
>
Duck Breast Salad with Mustard and Pine Nuts
by
Nicolas Duquenoy (A la Marguerite)
>
Duck Confit and Girolle Mushroom Turnovers
>
Duck Prosciutto and Peach Salad
>
Duck Rillettes
>
Duck Salad with Sesame Seeds and Soba Noodles
by
Christophe Casazza
>
Duck Terrine
>
Easy Tomato Mousse with Ratatouille
by
Caroline Laurent
>
Egg and Broccoli Cocotte
by
Miss Lunch (Miss Lunch)
>
Eggplant Caviar with Sumac
by
Tiphaine Campet
>
Eggplant, Red Bell Pepper and Mozarella Parmesan
by
François Pasteau (l'Epi Dupin)
>
Eggplant Zaalouk
>
Eggplant and Mozzarella Rolls
>
Empanadas
>
Endive, Walnut and Roquefort Salad
>
Ensalada de Jicama, Naranja y Manzana
by
Ivy Stark (Dos Caminos)
>
Escargot and Celery Ravioli with Garlic and Parsley Cream
by
François Adamski (Le Gabriel)
>
Express Falafel
>
Farçous with Cantal Cheese
>
Farmhouse Munster and Caraway Seed Samosas
by
Tiphaine Campet
>
Fatoush Salad
>
Fava Bean Salad with Candied Lemon, Fresh Goat Cheese and Jamaican Pepper
by
Thomas L'Hérisson (Auberge Saint Jean)
>
Fennel, Arugula and Orange Salad
>
Fennel Salad with Smoked Trout
>
Fennel Soup with Pamesan and a Poached Egg
>
Fennel Soup with Trout Roe Whipped Cream
>
Fennel and Basil Stuffed Squid
by
Thomas Brachet (La Maison Blanche)
>
Feta Basil Empanadas
>
Feta Stuffed Zucchini
>
Ficelles Picardes
>
Fig and Blue Cheese Purses
>
Fig and Goat Cheese Clafoutis
>
Fish Croquettes
>
Fish Falafel
by
Yaëlle Ifrah
>
Fish Soup
>
Fish Soup Infused with Olive Oil and Crackers with Olives
by
Thierry Breton (Chez Michel)
>
Fish and Seaweed Rillettes
>
Fishcakes
>
Flaked Codfish, Celery Remoulade and Smoked Herring Roe Sauce
by
Nicolas Duquenoy (A la Marguerite)
>
Flash-Cooked Langoustine with Chickpea Ragout and Chorizo Broth
by
Michel Reutenauer (Le Carré des Sens)
>
Fleur de Sel Marinated Scallops
by
Guillaume Gomez (Palais de l'Elysée)
>
Floating Islands with Asparagus Cream and Espelette Pepper
>
Foie Gras Carpaccio
by
Guillaume Gomez (Palais de l'Elysée)
>
Foie Gras Cigar with Gingerbread and Pear Chutney
by
William Rollet
>
Foie Gras Flan, Port Reduction and Fresh Herbs
by
Nicolas Duquenoy (A la Marguerite)
>
Foie Gras Guacamole and Seared Scallops
by
Hervé Rodriguez (MaSa)
>
Foie Gras Maki with Mango
by
Christophe Casazza
>
Foie Gras Marbles in Sweet Wine Syrup
>
Foie Gras Mi-Cuit and Radish Leaf Pesto
by
Antony Cointre
>
Foie Gras Mi-Cuit with Sweet Spices and Pan-Seared Foie Gras with Fig Chutney
by
Davy Tissot (Les Terrasses de Lyon)
>
Foie Gras Poached in Sangria
by
Amandine Chaignot (Hôtel Raphael)
>
Foie Gras Poached in Wine and Spices
>
Foie Gras Ravioli with Foie Gras Sauce
by
Dominic Moreaud (Tout le monde à table)
>
Foie Gras-Stuffed Artichokes, Walnut Confit
by
Christophe Dufau (Les Bacchanales)
>
Foie Gras Yogurt with Pink Pralines
by
Sébastien Zozaya (Comptoir del Mar)
>
Foie Gras and Spinach Mille-Feuille with Pear-Vanilla Condiment
by
Julien Cadiou (Restaurant Kei)
>
Foie Gras on Toasted Gingerbread
>
Foie Gras with Truffles
by
Guillaume Gomez (Palais de l'Elysée)
>
Four Elements Soup
by
Bruno Viala
>
French Petits Pois with Pork Lomo and Strawberries
by
Thomas Boullault (L'Arôme)
>
Fresh Crab with Citrus Fruit and Almond Milk Ice Cream
by
Julien Cadiou (Restaurant Kei)
>
Fresh Cucumber Smoothies
>
Fresh Diced Carrot and Cucumber Pickles
>
Fresh Fennel and Pink Shrimp Salad with Citrus Vinaigrette
by
François Pasteau (l'Epi Dupin)
>
Fresh Goat Cheese and Trout Egg with Tomato and Mâche Salad
by
Marc Foucher
>
Fresh Green Couscous
>
Fresh Herbs and Haddock with Pickled Peaches
by
Bruno Viala
>
Fresh Italian-Style Salad
>
Fresh Nectarine Salad with Green Sauce
by
Farida
>
Fresh Salad and Melon Gazpacho
by
Jean-Yves Corvez
>
Fresh Spinach Spanikopitas
>
Fresh Tomato Tart with Crab and Savora Mustard
by
Julien Ducote (Ducoté Cuisine)
>
Fried Foie Gras, Pear Compote, Madagascan Vanilla and Banuyls Caramel
by
Yannick Tessier (Le Jardin d’Ampère)
>
Fried Green Tomatoes with Shrimp Remoulade
by
Sarah Savoy
>
Fried Ravioli
>
Fried Squid and Zucchini Fries
by
Giovanni Perrone (Café de la Jatte - Cucina italiana)
>
Fried Squid with Cherry Tomatoes and Tapenade
by
Thomas Boullault (L'Arôme)
>
Frogs’ Legs, Jerusalem Artichoke Flan, Lemon and Lovage Powders
by
Loïc Villemin (Toya)
>
Gado-Gado
>
Garbure Soup
by
Jacques Faussat (La Braisière)
>
Garlic Soup
>
Gazpacho
>
Ginger Carrot Soup
>
Ginger Carrot Vinaigrette Salad
>
Ginger and Lime Marinated Scallops, Chioggia Beet and Daikon
by
William Rollet
>
Glass Noodle Salad with Seafood
>
Gluten-Free Quinoa Tabbouleh
>
Goat Cheese Mousse and Melon Spoons
>
Goat Cheese and Chorizo-Filled Mini Crêpes
>
Goat Cheese and Sun-Dried Tomato Samosas
>
Goat Cheese and Vegetable Mille-Feuille
>
Goatfish Mille-Feuille with Chorizo Pepper Chutney
by
Caroline Laurent
>
Golden Vegetable Soup
>
Graeme Bent's Thanksgiving Raw Brussels Sprout Slaw
by
Graeme Bent (Joe Allen)
>
Grandma's Vegetable Soup
>
Grapefruit and Crab Salad
>
Greek Mushrooms
>
Greek Salad
>
Greek Salad with Salmon
>
Greek Style Stuffed Cucumbers with Sardines and Lemon and Red Onion Confit
by
Thomas Brachet (La Maison Blanche)
>
Greek-Style Vegetables in Sweet Wine
by
Bruno Viala
>
Green Asparagus Au Gratin with Tapenade
by
Guillaume Gomez (Palais de l'Elysée)
>
Green Asparagus Sticks with Pancetta and Parmesan
by
Jean-Yves Corvez
>
Green Asparagus with Mayonnaise Mousse
by
Antony Cointre
>
Green Bean, Peach and Duck Breast Salad
by
Thomas Brachet (La Maison Blanche)
>
Green Bean and Smoked Eel Salad
by
François Adamski (Le Gabriel)
>
Green Lentil Salad with Whole-grain Mustard Andouillette
by
Laurent Rigal (L'Alexandrin)
>
Green Papaya Salad with Shrimp
>
Green Peas with Grapefruit and Fresh Mint
by
Charles Henri Poisson (Chaumette)
>
Green Wontons
>
Griddled Scallops with Porcini Mushroom Purée
by
Thierry Vérola (L'Affriolé)
>
Grilled Chicken Salad with Avocado, Corn and Lime Vinaigrette
>
Grilled Fish Tacos
>
Grilled Honey Mustard Wings
>
Grilled Shellfish
by
Ramuntxo Berria (Olatua)
>
Grilled Zucchini, Kidney Beans and Quinoa Salad
>
Guacamole and Lebanese Tabbouleh with Poppy Seed Oil and Pink Peppercorn
by
Eric Brujan (L'Orénoc)
>
Gyoza
>
Haddock and Leek Soup
>
Haddock and Potato Salad
>
Ham Croissant Provençal
>
Ham and Almond Croquettes
>
Harira
>
Hash Browns
>
Hazelnut Pumpkin Stew with Shellfish
by
Benjamin Darnaud
>
Heart of Palm Salad
>
Herb and Cornbread Stuffing
>
Herring Fillets with Horseradish and Apple
>
Homemade Country Terrine with Beet and Fig Purée
by
Olivier Belval (Mon bistrot à moi)
>
Homemade Ricotta
>
Honey Glazed Carrots
>
Honey and Almond Grilled Chili Pepper
>
Hot Oysters
>
Hot Oysters with Cider
>
Hot Oysters with Leek Fondue
>
Hummus with Soy Cream
>
Iceberg Wedge Salad
>
Iced Carrot Soup with Squid
by
Samuel Cavagnis (Le Versance)
>
Iced Cream of Asparagus with Poached Egg
by
Thierry Breton (Chez Michel)
>
Iced Oysters and Scallop Tartare with Caviar
by
Christian Lherm (L'Arc-en-Ciel)
>
Iced Pepper Soup
>
Iced Tomatoes
by
Emmanuel Renaut (Flocons de sel)
>
Indian Chicken Soup
>
Indian Chickpea Ragout
>
Indian Cream of Coral Lentil Soup
>
Indian Rolls
>
Indian Salad
>
Indian-Style Mixed Salad
>
Indonesian Fresh Spring Rolls
>
Italian Spring Rolls
>
Italian Style "Cacio and Ovo" Croquettes
>
Italian Wedding Soup
>
Jambalaya Salad
>
Jerusalem Artichoke, Black Olive and Macadamia Nut Mash
by
Benjamin Darnaud
>
Jerusalem Artichoke Mousseline with Warm Egg Yolk, Black Truffle and Chips
by
Franck Marchesi-Grandi
>
Jerusalem Artichoke Purée with Seared Foie Gras
by
Antony Cointre
>
Jerusalem Artichoke Salad
>
Jumbo Razor Clams
by
Hervé Rodriguez (MaSa)
>
Jumbo Shrimp Ravioli with Fresh Cilantro, Braised Vanilla Cabbage and Green Crab Soup
by
Frédéric Robert (La Grande Cascade)
>
Jumbo Shrimp Salad With Citrus and Bean Sprouts
by
Jean-Yves Corvez
>
Jumbo Shrimp, Vanilla Squash Purée, Smoked Duck Breast and Squash Julienne
by
Guillaume Delage (Jadis)
>
Jumbo Shrimp and Chestnut Broth
by
Thomas Boullault (L'Arôme)
>
Kabayaki-Style Marinated Red Mullet with Endives and Honey Vinaigrette
by
Martin Schmied (Magali et Martin)
>
Kale Salad
by
Kristen Beddard
>
Kemia
by
Andrée Hepp
>
Kidney Bean Pâté
>
Kidney Bean and Bacon Soup
by
Christophe Casazza
>
Kimbap - Cold Korean Appetizer
>
King Crab and Spiced Avocado
by
Didier Coly (Costes)
>
Korean Radish Salad
>
Kyoto Shrimp Flan
by
Farida
>
Laksa with Shrimp
>
Lamb Croquette with Fava Bean Salad, Mint and Cilantro with Argan Oil
by
Arnaud Leclerc (La Table de Suzanne)
>
Landaise Salad
>
Langoustine Fritters
>
Langoustine Kebabs and Smoked Tea Stock
by
Samuel Cavagnis (Le Versance)
>
Langoustine Tartare, Carrot-Shrimp Broth and Carrot-Rhubarb Pickle
by
Loïc Villemin (Toya)
>
Layered Nashi with Goat Cheese and Mint
by
Christophe Casazza
>
Layered Tomato Confit with Basil and Pesto
by
Williams Jacquier (Le Vivarais)
>
Lebanese Gazpacho
by
Ornella Hubel (Les Frangines)
>
Lebanese Tabbouleh
>
Leek Mimosa
by
Antony Cointre
>
Leek Rouelles and Bouchot Mussels in Remoulade
by
Jacques Faussat (La Braisière)
>
Leek Soup
>
Leek Vinaigrette, Broken Egg and Iberian Ham
by
Bertrand Grébaut (L'Agapé)
>
Leek and Lardon Clafoutis
>
Lemon Artichoke Salad
>
Lemon Marinated Mackerel with Red Cabbage and Grapefruit
by
Bertrand Grébaut (L'Agapé)
>
Lemon and Ricotta Pancakes
>
Lentil Soup
>
Lentil Soup with Coconut
by
Ramuntxo Berria (Olatua)
>
Lentil Soup with Spicy Coconut Cream
>
Lentil Velouté with Bacon
>
Lentil and Cashew Bread
>
Light Leek, Lemon and Poppy Seed Terrine
>
Liza's Salad
by
Charles Henri Poisson (Chaumette)
>
Lo Mein Noodle Stir Fry with Tempeh
>
Lobster Bisque with Tapioca and Citronella Ginger Emulsion
by
Thomas L'Hérisson (Auberge Saint Jean)
>
Lobster Roll
>
Lobster Salad
by
Thomas Boullault (L'Arôme)
>
Lobster Salad with Thai Mayonnaise
by
Didier Coly (Costes)
>
Lyonnais Cheese Dip
by
Olivier Belval (Mon bistrot à moi)
>
Lyonnaise Salad
>
Macaroni Gratin with Frog's Legs
by
Marc Foucher
>
Mackerel Escabeche with Cilantro Tomatoes and Horseradish
by
Thomas L'Hérisson (Auberge Saint Jean)
>
Mackerel Fillet with Violet Mustard Foam and Beets
by
Marcel Baudis (L'Oulette)
>
Mackerel Rillettes with Wasabi
by
Tiphaine Campet
>
Mackerel and Sea Asparagus Rillettes
>
Mango Salad with Jumbo Shrimp
by
Mercotte
>
Maple-Glazed Acorn Squash with Pomegranate
>
Maple-Lemon Scallops and Black Radish
by
Guillaume Sanchez (Atelier Noir)
>
Maria Esperanza's Tortilla
by
Xavier Isabal (Ithurria)
>
Marinated Gravlax with Passion Fruit, Cocoa Sauce and Arugula
by
Yoni Saada (Osmose)
>
Marinated Langoustines
by
Rougui Dia (Le Vraymonde)
>
Marinated Salmon in a Thyme Crust
by
Bruno Viala
>
Marinated Salmon with Lime
by
Ramuntxo Berria (Olatua)
>
Marinated Sardines and Sautéed Eggplant with Capers
by
Thierry Breton (Chez Michel)
>
Marinated Scallops with Lemon Watercress and Wasabi Sauce
by
Patrick Goubier (Chez Patrick)
>
Marinated Scallops with Orange Curry Winter Squash Purée
by
Martin Schmied (Magali et Martin)
>
Marinated Sea Bass with Chorizo and Snail
by
Bruno Viala
>
Marinated Squid
>
Marinated Steak with Cilantro
by
Christophe Marguin (Hôtel Restaurant Christophe Marguin)
>
Marinated Tomatoes with Basil, Goat Cheese and Arugula
by
Nicolas Malmezat (Restaurant du Golf du Bois de Boulogne)
>
Maroilles Cheese Gougères
>
Matrioshka Tomatoes
by
Elise Labide
>
Mature Mimolette Cheese Salad à la Florentine
by
Alice Bardet (Le Boudoir)
>
Matzo Ball Soup
>
Meat Empanadas
by
Christophe Casazza
>
Mediterranean Bagel Sandwiches
>
Mediterranean Vegetable Soup
>
Melon Granita with Mascarpone Cream
>
Mexican Buckwheat Pancakes
>
Mexican Salsa
>
Mexican Tostadas
>
Migliacciu
>
Mille-Feuille Salmon Trout Tartare
by
Mercotte
>
Millet Tart
>
Millet and Comté Patties
>
Minestrone
>
Mini Beef Tartare with Espelette Pepper and Quail Egg
by
Guillaume Gomez (Palais de l'Elysée)
>
Mini Crunchy Vegetables
by
Julien Cadiou (Restaurant Kei)
>
Mint Cucumber Soup and Pesto Whipped Cream
by
Bruno Viala
>
Mint Pea Soup
>
Miso Soup
by
Hisayuki Takeuchi (Kaiseki)
>
Miso Soup with Mussels
>
Mixed Greens Salad with Toasted Goat Cheese
>
Mixed Sushi
>
Monkfish Soup with Saffron
>
Morels Stuffed with Pak Choi Cabbage and Iberian Ham
by
Amandine Chaignot (Hôtel Raphael)
>
Moroccan Carrot Salad
>
Moroccan Coral Lentil Velouté
>
Morteau Sausage Pie with Stewed Leeks and Poached Egg
by
Marc Faivre (Le Bon Accueil)
>
Mozzarella Fritters
>
Mung Sprout Salad
>
Mushroom, Apricot and Chorizo Stir Fry
by
Bertrand Grébaut (L'Agapé)
>
Mushroom, Arugula and Hazelnut Salad
>
Mushroom Cappuccino with Tonka Beans, Pan-Fried Mushrooms and Roasted Hazelnuts
by
Laurent Rigal (L'Alexandrin)
>
Mushroom Carpaccio
>
Mushroom, Onions and Sausage Free-Form Tart
>
Mushroom Soup
>
Mushroom Tart
>
Mushroom Turnovers
>
Mussel Escabeche
by
Antony Cointre
>
Mussel Skewers
>
Mussel Soup
>
Mussels "A La Cht'i"
>
Mussels Minestrone with Pesto
>
Mussels with Lemongrass
>
My Amatxi's Vegetable Soup
by
Ramuntxo Berria (Olatua)
>
Nantes Salad
>
Nantes Style Cabbage Salad
by
Marc Foucher
>
Nems Nuong (Pork Balls with Mint)
>
New England Clam Chowder
>
Niçoise Salad
>
Niçoise Salad with Fresh Tuna
by
Didier Coly (Costes)
>
Niçoise Stuffed Vegetables
>
Nîmes Cod Brandade
>
No-Cook Salad
by
Benjamin Darnaud
>
No-Cook Summer Corn Salad
>
Noix of Veal with Milk, Vanilla Lemon and Parmesan
by
Bertrand Grébaut (L'Agapé)
>
Olive Oil Anchovy Galette with Red Pepper and Eggplant
by
Xavier Isabal (Ithurria)
>
Onion, Anchovy and Olive Pizza with Snails and Parmesan Crackers
by
Nicolas Duquenoy (A la Marguerite)
>
Onion Soup
>
Onion Tart
by
Emmanuel Renaut (Flocons de sel)
>
Open Ravioli with Herbs, Pulled Rabbit, Fava Beans and Gray Shrimp
by
Mathieu Rostaing Tayard (Le 126)
>
Orange Duck California Rolls
by
Bruno Viala
>
Orange Fennel Soup with Crispy Basil Shrimp
by
Arnaud Leclerc (La Table de Suzanne)
>
Organic Salmon Rillettes with Pink Peppecorn and Basil
by
Antony Cointre
>
Oriental Salad
>
Oriental Style Onion Soup
>
Oxheart Tomato Carpaccio with Basil and Goat Cheese Mousse with Cubeb Pepper
by
Caroline Laurent
>
Oyster Tartare and Bayonne Ham Chips
by
Ramuntxo Berria (Olatua)
>
Oyster and Seafoam Soup
by
Marc Foucher
>
Oysters Three Ways
by
Antoine Proye (L'Huîtrière)
>
Oysters with Brie and Licorice Root
by
Hervé Rodriguez (MaSa)
>
Oysters with Granny Smith Gelée
by
Thomas Boullault (L'Arôme)
>
Pan-Fried Cuttlefish and Jumbo Shrimp with Crisp Vegetables and Coconut-Ginger Jus
by
Julien Gautier (M Restaurant)
>
Pan-Fried Foie Gras, Caramelized Cantaloupe and Redcurrant Sauce
by
Christian Têtedoie (Têtedoie)
>
Pan-Fried Scallops, Winter Squash Purée and Oyster Tartare
by
Jérôme Brochot (Restaurant Jérôme Brochot)
>
Pan-Seared Squid with Fig Compote and Sundried Tomatoes
by
Guillaume Sanchez (Atelier Noir)
>
Pan-Simmered Vegetables with Sardines
by
Dominic Moreaud (Tout le monde à table)
>
Pancetta, Swiss Chard and Garbanzo Bean Soup
>
Panzanella
>
Parmentier Soup
>
Parmesan Islands in Green Pea Cream
>
Parmesan Pesto Flans
>
Parmesan Tart with Raw Beets and Lucques Olives
by
Paul-Arthur Berlan (Le Métropolitain)
>
Parmesan and Garlic Roasted Broccoli
>
Pasta Fagioli
>
Pasta Salad
>
Pastilla - Savory Moroccan Pastry
>
Pastry Puffs with Salmon and Goat Cheese
>
Patatas Bravas
>
Pea, Bacon and Feta Tart
>
Pea Soup with Fresh Mint and Goat Cheese
by
Christophe Beaufront (L’Avant-goût)
>
Peaches and Feta Grilled Chicken Salad
>
Peanut Soup
>
Pear and Vegetable Soup
by
Sabine Cassel
>
Pearl Barley Soup
>
Pearl Barley and Vegetable Soup
>
Peking Duck Foie Gras, Crispy Rice
by
Yannick Papin (Restaurant BON)
>
Pepper and Goat Cheese Terrine
>
Perilla Tofu Soup
>
Petrossian Egg
by
Rougui Dia (Le Vraymonde)
>
Pézenas Pâté Pie
>
Pho - Traditional Vietnamese Soup
>
Picardy Salad
>
Pickled Cauliflower
>
Pickled Okra
>
Pickled Salmon on Corn Blinis with Raspberry Cream
by
Julien Cadiou (Restaurant Kei)
>
Piedmont Salad
>
Pigeon Fillet Pastilla
by
Olivier Elzer (Restaurant gastronomique Pierre)
>
Pineapple Chicken Salad
>
Piquillo Pepper Stuffed with Sea Bass and Ginger Flavored Duck
by
Bruno Viala
>
Pissaladière-Style Potato Galettes
>
Pistou Soup
>
Pizza Poppers
>
Poached Blue Lobster with Radish Leaves
by
Thomas L'Hérisson (Auberge Saint Jean)
>
Poached Eggs with Zucchini and Tomato Chutney and Caramelized Ginger Emulsion
by
François Pasteau (l'Epi Dupin)
>
Polenta Croutons with Grilled Pepper and Tomme
>
Porcini Flan, Duck Breast Tenders and a Bacon Emulsion
by
Alex Tournadre (Alex restaurant)
>
Porcini Mushrooms in Puff Pastry
by
Emmanuel Renaut (Flocons de sel)
>
Pork Posole
>
Pork Rolls with Leeks and Mozzarella
>
Pork Spring Rolls
>
Potato "Blini" with Smoked Salmon
by
Benjamin Darnaud
>
Potato Cappuccino with Parma Ham
by
Guillaume Gomez (Palais de l'Elysée)
>
Potato-Crusted Scallops with Whelk Tartare and Bacon Sauce
by
Antoine Proye (L'Huîtrière)
>
Potato, Foie Gras and Hazelnut Mille-Feuille
by
Benjamin Darnaud
>
Potato Gnocchi with Mushrooms, Serrano Ham and Parmesan Foam
by
Frédéric Robert (La Grande Cascade)
>
Potato Salad with Smoked Herring
>
Potato Soup with Bacon Whipped Cream
by
Thomas Brachet (La Maison Blanche)
>
Potato and Nori Beignets
>
Potato and Pumpkin Soup
>
Potato and Spinach Knishes
>
Prawns with Fried Basil Leaves
by
Guillaume Sanchez (Atelier Noir)
>
Prosciutto, Burrata and Pomegranate Salad
>
Provençal Maki
by
Nicolas Malmezat (Restaurant du Golf du Bois de Boulogne)
>
Puff Pastry Croustade with Cheese and Bacon
>
Pulled Pollock with Curried Apples
by
François Pasteau (l'Epi Dupin)
>
Pumpkin and Caraway Soup
>
Queen Scallop Tartare with Lime and Dill
by
Dominic Moreaud (Tout le monde à table)
>
Queen Scallops and Shrimp with Tomato Zabaglione
>
Quenelles of Pike Mousseline with Crawfish Coulis
by
Laurent Rigal (L'Alexandrin)
>
Quesadillas
>
Quinoa Soup
>
Rabbit Loin with Peanuts, Pumpkin and Watercress
by
Thomas L'Hérisson (Auberge Saint Jean)
>
Rabbit Rillettes
>
Rabbit Shoulder Confit with Beetroot and Mâche
by
Thomas Brachet (La Maison Blanche)
>
Radicchio and Apple Salad
>
Radish Leaf Soup with Quail's Eggs
by
Marc Foucher
>
Radish Soup (Mu Guk)
>
Radish and Bacon Potato Salad
>
Raspberry and Beet Gazpacho
by
Caroline Laurent
>
Ratatouille Tart
>
Raw Cauliflower Tabbouleh
by
Camila Prioli (Sol Semilla)
>
Raw Green Asparagus, White Radish and Beetroot Mikado
by
Thierry Breton (Chez Michel)
>
Raw Line-Caught Mackerel with Sprouts
by
Thierry Breton (Chez Michel)
>
Raw Sea Bass with Tomato Coulis
>
Raw Shrimp from New Caledonia with Avocado and Pistachio Oil
by
Bertrand Grébaut (L'Agapé)
>
Raw Zucchini Roulades Stuffed with Smoked Fish Cream
>
Reblochon Croquette and Arugula Salad with Hazelnut Vinegar
by
Williams Jacquier (Le Vivarais)
>
Red Currant Salmon Ceviche
>
Red Onion and Dill Cucumber Salad
>
Red Striped Mullet Pâté
>
Ribollita
>
Rice Salad
>
Roasted Asparagus with Parmesan
>
Roasted Beetroot with Salsa Verde
by
Haan Palcu-Chang (Mary Celeste)
>
Roasted Bell Peppers with Olive Oil
>
Roasted Blue Lobster, Chestnut Truffle Stew and Pata Negra Ham
by
Michel Reutenauer (Le Carré des Sens)
>
Roasted Camembert with Coconut and Almonds
by
Thomas Brachet (La Maison Blanche)
>
Roasted Camembert with Honey and Rosemary
by
Ornella Hubel (Les Frangines)
>
Roasted Eggplant, Tomatoes and Cuttlefish
by
Mathieu Rostaing Tayard (Le 126)
>
Roasted Figs in St. Marcellin Cheese and Sangria Syrup
by
Ornella Hubel (Les Frangines)
>
Roasted Langoustine and Green Cabbage with Passion Fruit
by
François Adamski (Le Gabriel)
>
Roasted Lobster Salad with Orange Butter
by
Christian Têtedoie (Têtedoie)
>
Roasted Vegetable Napoleon
>
Rolled Sardine with Dried Apricot
by
Bruno Viala
>
Rollmops - Marinated Herring Fillets
>
Root Vegetable Soup
>
Rope-Grown Mussel Parcels with Herbs
by
Thierry Breton (Chez Michel)
>
Russian Pierogi
>
Rustic Root Vegetable Soup
by
Jesse Schenker (Recette)
>
Saffron Calamari and Clam Stew
>
Salad of Crunchy Vegetable Slivers with Lemon and Olive Oil
by
Thomas Boullault (L'Arôme)
>
Salad of Pan-Fried Mackerel and Raspberry Vinegar
by
Katsumi Ishida (En Mets Fais ce qu’il te Plaît)
>
Salad with Ribbons of Zucchini and Carrots
by
Rachel Khoo
>
Salma Salmon Sashimi with Wasabi Vinaigrette
by
Frédéric Berthod (33 Cité)
>
Salmon Ceviche with Mango and Bell Pepper
by
Caroline Laurent
>
Salmon Cubes Marinated in Hot Pepper
by
Angela Clastre (Le Chéri BIBI)
>
Salmon Gravlax
by
Christophe Casazza
>
Salmon Gravlax and Avocado Salsa with and Sauce Vierge and Candied Ginger
by
Arnaud Leclerc (La Table de Suzanne)
>
Salmon Tartare with Green Apples and a Mango and Ginger Vinaigrette
by
Nicolas Sale (La Table du Kilimandjaro)
>
Salmon Tartare with Kiwi
>
Salmon Tartare with Oysters and Cucumber
by
François Adamski (Le Gabriel)
>
Salmon Verrines
by
Adèle Hugot
>
Salmon and Apple Spring Rolls
>
Salmon and Asparagus Purses
>
Salmon and Chive Terrine
>
Salmon and Sea Bass Tartare
by
Olivia Valere (Le Babilonia)
>
Salmon and Spinach Maki Rolls
>
Sangria Soda with Melon, Italian Speck and Verbena
by
Thomas Boullault (L'Arôme)
>
Sardine Bites with Cilantro and Cauliflower Mousseline
by
Thierry Vérola (L'Affriolé)
>
Sardine Fillets Marinated in Raspberry Vinegar with Radish Salad
by
Marc Foucher
>
Sardine Fritters with Basil and Sweet and Sour Sauce
by
Guillaume Gomez (Palais de l'Elysée)
>
Sardine Rillettes with Whiskey and Creamy Cauliflower
by
Antony Cointre
>
Sardine Sandwich
by
Bruno Verjus
>
Sardines and Herb Terrine
>
Sardines in Saor
by
Enrico Masia (Romantica Caffe)
>
Sauerkraut
>
Sausage and Shrimp Jambalaya
>
Sautéed Apple, Cinnamon and Blood Pudding Tart with Cider Butter
by
Laurent Rigal (L'Alexandrin)
>
Sautéed Asparagus with Morel Mushrooms
by
Alice Bardet (Le Boudoir)
>
Sautéed Fresh Chanterelles with Shallots and Thinly Sliced Smoked Ham
by
Alice Bardet (Le Boudoir)
>
Savory Pancakes with Herbs
>
Savory Waffes with Bottarga, Refrescat and Herbed Whipped Cream
by
Christophe Dufau (Les Bacchanales)
>
Savoy Cabbage, Fig and Turkey Salad
by
Nicolas Duquenoy (A la Marguerite)
>
Scallop Bites with Smoked Salmon and Orange Vinaigrette
by
Guillaume Gomez (Palais de l'Elysée)
>
Scallop Carpaccio
>
Scallop Carpaccio Marinated in Truffle with Parmesan Shavings
by
Michel Reutenauer (Le Carré des Sens)
>
Scallop Carpaccio and Celeriac Remoulade with Oysters and Caviar
by
Davy Tissot (Les Terrasses de Lyon)
>
Scallop, Chestnut and Ground Cherry Salpicon with Game Broth
by
Guillaume Delage (Jadis)
>
Scallop Gratin
>
Scallop Ravioli with Taramosalata Butter
by
Christophe Casazza
>
Scallop Salad with Parmesan Crackers
>
Scallop and Alverta Caviar Ceviche
by
Julien Cadiou (Restaurant Kei)
>
Scallops and Leeks with Orange-Carrot Butter
by
Antony Cointre
>
Scallops and Sweet Potato
by
Christian Lherm (L'Arc-en-Ciel)
>
Scallops with Almonds and Spinach
by
Antony Cointre
>
Scallops with Penne and Preserved Lemon Vinaigrette
by
Grégory Burgeat (B. Restaurant)
>
Scallops with Sugar Snap Peas and Green Apple Juice
by
Alice Bardet (Le Boudoir)
>
Scallops with an Asparagus Duo
by
Olivier Belval (Mon bistrot à moi)
>
Sea Bass Marinated in Cumin with Sucrine Salad
by
Ramuntxo Berria (Olatua)
>
Sea Bass Tartare with Citrus Fruit
>
Sea Bass Tartare with Oysters
by
Antony Cointre
>
Sea Bream Tartare and Vanilla Flavored Beets
by
Virginie Guitard
>
Sea Scallop Crudo
by
Jesse Schenker (Recette)
>
Seafood Cocktail with Spinach, Nutmeg and Parmesan
>
Seafood Pastilla
>
Seafood Rice Salad
>
Seafood Vol-au-Vents
>
Seared Beef Carpaccio with Chipotle Aioli
by
Scotty Findlay (Two n 12)
>
Seared Foie Gras, Granny Smith Apples and Cider Vinegar
by
Didier Coly (Costes)
>
Seared Foie Gras, Wild Strawberries and Port-Wine Reduction
by
Thomas Boullault (L'Arôme)
>
Seared Scallops with Truffle Oil
>
Seared Tuna Carpaccio with Chipotle Tuna and Salmon Tartare
by
Scotty Findlay (Two n 12)
>
Seasame Glazed Green Beans with Ginger and Shrimp Koftas
by
Farida
>
Sesame Encrusted Scallops with Apple Chutney
>
Sesame Green Beans with Asian Dressing
>
Shallot Tart
>
Shark Crudités and Pearls of the Undergrowth with Cocoa Vinaigrette
by
Mickael Feval (Antoine)
>
Shaved Zucchini, Almond and Lemon Salad
>
Shellfish Bisque
>
Shrimp Bisque with Mussels
>
Shrimp Canneles with Crab Salad and Cocktail Sauce
by
Loïc Villemin (Toya)
>
Shrimp Cannelloni
by
François Pasteau (l'Epi Dupin)
>
Shrimp Ceviche
>
Shrimp Fritters
>
Shrimp, Mango and Avocado Tartare with Passion Fruit and Cashew Dressing
>
Shrimp Paella
>
Shrimp Purses
>
Shrimp Ravioli with Smoked Broth
by
Bruno Viala
>
Shrimp Salad
>
Shrimp Salad and Zucchini Spaghetti
by
Giovanni Perrone (Café de la Jatte - Cucina italiana)
>
Shrimp Skagen
>
Shrimp Soup with Lemongrass and Coconut Milk
>
Shrimp and Chili Pepper "Candy" Puffs
>
Shrimp and Citrus Salad
>
Shrimp and Guacamole Spring Rolls
by
Julien Ducote (Ducoté Cuisine)
>
Shrimp and Passion Fruit Ceviche
>
Shrimp and Zucchini Salad with Spicy Coconut Dressing
>
Sliced Raw Fish with Soy and Sesame Sauce Salad
>
Smoked Duck Fillet Salad and Raspberry Vinegar
by
Marc Foucher
>
Smoked Duck and Chestnut Cream Soup
>
Smoked Duck and Prune Clafoutis
>
Smoked Eel, Beet and Jerusalem Artichoke Purée with Fresh Herbs
by
Anthony Boucher (Jean)
>
Smoked Salmon, Cream Cheese and Sun-Dried Tomato Wrap
by
Arnaud Leclerc (La Table de Suzanne)
>
Smoked Salmon, Goat Cheese, Tandoori Vegetables and Sorrel Cream
by
Julien Ducote (Ducoté Cuisine)
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Smoked Salmon Lentil Salad
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Smoked Salmon Mousse
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Smoked Salmon and Dill Cheesecake
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Snail, Foie Gras and Porcini Beggar's Purse
by
Tiphaine Campet
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Snail Ravioli with Celery Jus Emulsion
by
Jérôme Brochot (Restaurant Jérôme Brochot)
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Snail and Mashed Potato with Herb Butter
by
Antony Cointre
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Snails with White Wine
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Soft-Boiled Egg with Asparagus, Morels and Mushroom Cream
by
François Adamski (Le Gabriel)
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Soft Leeks with Truffles and Veal Jus
by
Anthony Bonnet (Cour des Loges)
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Soft Tofu Bean Stew
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Sole Mousse with Chives
by
Mercotte
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Soup du Barry
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Spicy Asian Cucumber Salad
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Spicy Chickpea Terrine
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Spicy Edamame
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Spicy Fava Bean Croquettes with Mint Yogurt
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Spicy Grilled Cabbage with Roasted Pumpkin Seeds
by
Haan Palcu-Chang (Mary Celeste)
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Spicy Lemongrass and Ginger Squid Salad
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Spicy Shrimp Quinoa Salad
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Spinach, Bacon and Comté Blinis
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Spinach Fatayers
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Spinach Soup with Goat Cheese
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Split Pea Soup
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Split Pea Soup with Bacon
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Spring Fricassee
by
Jesse Schenker (Recette)
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Spring Rolls
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Squid Salad
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Steamed Beet with Limetree and Chervil
by
Emmanuel Renaut (Flocons de sel)
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Strawberry and Avocado Salad
by
Williams Jacquier (Le Vivarais)
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Stuffed Artichoke Hearts
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Stuffed Cabbage Leaves
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Stuffed Chilis
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Stuffed Clams
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Stuffed Crab
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Stuffed Crabs
by
Sarah Savoy
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Stuffed Cucumbers with Salmon and Ricotta
>
Stuffed Eggplant
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Stuffed Mussels
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Stuffed Potatoes
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Summer Chickpea Salad
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Summer Rolls
by
Christophe Casazza
>
Summer Shrimp and Cod Chowder
>
Summer Vegetable Soup
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Sun-Dried Tomato and Zucchini Crème Brûlée
>
Sun-Dried Tomatoes
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Sunflower Seed and Vegetable Terrine
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Surf 'N' Turf Flan
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Sushi-Style Raw Cauliflower Salad
by
Benjamin Darnaud
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Swedish Pickled Beets
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Sweet Potato Crab Cakes
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Sweet Potato Mousse with a Quinoa Crust
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Sweet and Savory Autumn Salad
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Sweet and Savory Fall Mixed Salad
by
Marc Foucher
>
Swiss Chard with Parmesan, Toasted Bread and Anchovy Vinaigrette
by
Benjamin Darnaud
>
Swiss Cheese Triangle
by
Jean-Yves Corvez
>
Tabbouleh
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Tabbouleh with Herbs
>
Tahitian Salad
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Tahitian Style Fish
>
Tangy Salad with Smoked Salmon, Black Radish and Beetroot
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Tarama
>
Tarte Fine with Clementines, Red Mullet and Lime-Tomato Compote
by
Williams Jacquier (Le Vivarais)
>
Tarte Fine with Onions Confit, Mushrooms and Speck
by
Franck Marchesi-Grandi
>
Tater Tots
>
Tempura Shrimp with Grated Lime and Espelette Pepper
by
Thomas Boullault (L'Arôme)
>
Tequila Ceviche with Plantain Chips
by
Scotty Findlay (Two n 12)
>
Terrine with Foie Gras, Smoked Eel and Celeriac
by
Thierry Breton (Chez Michel)
>
Thai Beef Salad
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Thai Chicken Salad
>
Thai Chicken Soup
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Thanksgiving Kale Salad with Stuffing Croutons
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Thanksgiving Leftover Potato Croquettes
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Thousand Island Dressing Salad
>
Thyme and Parmesan Shortbread with Tomato and Goat Cheese
by
Thomas Brachet (La Maison Blanche)
>
Ti-Moï Spring Rolls
by
Fabrice Fontaine (Domaine de Chantilly)
>
Tiger Salad
>
Tofu Spinach Soup
>
Tomato Bavarian Cream
>
Tomato Bisque
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Tomato Flan with Goat Cheese
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Tomato Mousse with Balsalmic Caramel
>
Tomato Mozzarella Mille-Feuille
by
Jean-Yves Corvez
>
Tomato Purée French Toast, Mozzarella and Red Onion
by
Thomas Boullault (L'Arôme)
>
Tomato Salmon Gravlax with Caper Vinaigrette
>
Tomato Soup
>
Tomato and Avocado Carpaccio with Nuoc Mam
by
Marc Foucher
>
Tomato and Crispy Deep Fried Mozzarella Fritters
by
Julien Cadiou (Restaurant Kei)
>
Tomato and Melon Gazpacho and Strawberry Mousse
by
Bruno Viala
>
Tomato and Roast Pepper Mix with Feta
by
Farida
>
Tomato and Tuna Penne Salad
>
Tostadas
>
Tourin
>
Tourtous
>
Traditional Bread Soup
by
Marc Foucher
>
Traditional Cream of Spinach Soup
by
Dominic Moreaud (Tout le monde à table)
>
Traditional French Mushroom Salad
by
Pierre Cheucle (Chez Brigitte)
>
Truffled Chestnut Soup
>
Tuna, Bean and Hodgepodge Salad
>
Tuna Rillettes with Sun-dried Tomatoes
>
Tuna Tartare with Guacamole
by
Didier Coly (Costes)
>
Turnip Soup with Roquefort
by
Tiphaine Campet
>
Tuscan-Thai Fusion Salad
>
Two Salmon Rillettes
>
Two Salmon Tartare
>
Udon Noodle Soup
>
Ukrainian Borscht
>
Upside-Down Asparagus Tart
by
Emmanuel Renaut (Flocons de sel)
>
Upside Down Cherry Tomato Tart and Frozen Mustard Whipped Cream
by
Ornella Hubel (Les Frangines)
>
Urab Sayuran (Spicy Coconut Vegetable Salad)
>
Vanilla Oil Grilled Shrimp with a Mayonnaise Trio
by
Ornella Hubel (Les Frangines)
>
Vegetable Accras with Pepper and Lime
by
Guillaume Gomez (Palais de l'Elysée)
>
Vegetable Barigoule, Sheep Milk Cheese and Iberian Ham
by
Julien Gautier (M Restaurant)
>
Vegetable Broth
>
Vegetable Pakora
>
Vegetable Pâté
>
Vegetable Rice Croquettes
>
Vegetable Samosas
>
Vegetable Soup
>
Vegetable Spaghetti
>
Vegetable Tartare with Tomato Coulis
>
Vegetable Tartlet with Sautéed Scampi and Pesto
by
Stéphane Fumaz (Le Jardinier)
>
Vegetable Tempura
>
Vegetable and Cheese Stuffed Pancakes
>
Vegetable and Poached Egg Salad
by
Guillaume Gomez (Palais de l'Elysée)
>
Vegetables and Black Truffle
by
Katsumi Ishida (En Mets Fais ce qu’il te Plaît)
>
Vegetarian Spring Rolls
>
Vegetarian Tartare with Polenta Fries
by
Ornella Hubel (Les Frangines)
>
Velvet Crab, Celeriac Mousse and Vegetable Jelly
by
Stéphane Fumaz (Le Jardinier)
>
Venison Salad
>
Verrines of Goat Cheese Mousse, Ham, Pan-Fried Carrots and Zucchini
>
Vol-au-Vent
>
Waldorf Salad
>
Walnut and Apple Salad
>
Warm Brussels Sprout and Cranberry Salad
>
Warm Cuttlefish Salad and Potatoes, with Mustard
>
Warm Soused Herring Salad
by
Christophe Casazza
>
Warm Watercress and Rosemary Farro Salad
>
Warm Zucchini, Pine Nut and Chorizo Salad
>
Watermelon, Feta and Arugula salad
>
Watermelon and Olive Salad
by
Thomas Brachet (La Maison Blanche)
>
Wheat Berry, Chickpea and Arugula Salad
>
Whelk Salad and Garlic Breton Sablés
by
Ramuntxo Berria (Olatua)
>
White Asparagus, Crème Fraîche and Raspberry Vinegar
by
Thomas Boullault (L'Arôme)
>
White Asparagus Fricassee and Crunchy Beets
by
François Pasteau (l'Epi Dupin)
>
White Asparagus, Poached Egg and Speck
by
Julien Gautier (M Restaurant)
>
White Bean Salad with Asparagus Pesto
>
White Bean Spinach Pâté
>
White Fish Rillettes
>
White and Green Asparagus with Smoked Salmon and Dill Cream
by
Guillaume Gomez (Palais de l'Elysée)
>
Whitebait
>
Whole Wheat Pasta with Burrata, Tomato and Basil
>
Wild Mushroom Salad
>
Wild Mushrooms in White Wine Cream Sauce
>
Wild Porcini Mushroom and Hazelnut Soup
by
Emmanuel Renaut (Flocons de sel)
>
Wonton Ravioli
>
Wonton Soup
>
Yaki-Nasu - Grilled Eggplant
>
Yellow Lentils, Duck Gizzard Confit and Foie Gras Terrine
by
Thierry Breton (Chez Michel)
>
Yogurt, Goat Cheese and Potato Salad
>
Zucchini, Carrot and Asparagus Charlotte
>
Zucchini Fritters
>
Zucchini Gazpacho with Basil and Mullet in Kanafeh
by
Rougui Dia (Le Vraymonde)
>
Zucchini Mille-Feuille with Ham and Mozzarella
>
Zucchini and Carrot Crisps with Feta
>
Zucchini and Goat Cheese Terrine
>
Zucchini and Pine Nut Salad
>
Zucchini and Tomato Flan
>
