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Entrées
Bacalao and Artichoke Lasagna
>
"Place-Kléber"-Style Lobster Gratin with Winter Vegetable Medley
by
Christian Lherm (L'Arc-en-Ciel)
>
Acqua Pazza Sea Bass
>
Aligot
>
Almond Chicken
>
Alpine Spinach Crêpes
>
Amandine Potatoes
>
American Style Monkfish
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American-Style Squid
>
Anchovy-Studded Redfish With Pan-Fried Cauliflower
by
Thierry Breton (Chez Michel)
>
Andouillettes with Cider
>
Andouillettes with Mustard Sauce
>
Angus Beef and Foie Gras Skewers with Oxtail Charlotte
by
Christian Lherm (L'Arc-en-Ciel)
>
Apple Cider Braised Rabbit
>
Apple, Cranberry and Italian Sausage Stuffing
>
Apple Monkfish Curry
>
Appley Pork Chops with Maple Roasted Brussels Sprouts and Chestnuts
by
Alison Price Becker
>
Arroz a la Tumbada
by
Ivy Stark (Dos Caminos)
>
Artichoke Hearts Gratin
>
Artichokes en Barigoule
>
Ashed Black Angus with Porcini Mushrooms and Sundried Tomatoes
by
Guillaume Sanchez (Atelier Noir)
>
Asian Couscous
by
Bruno Viala
>
Asian Meatball Soup
>
Asian Steamed Fish
>
Asparagus, Ham and Comté Gratin
>
Asparagus Risotto
>
Asparagus and Cheddar Quiche
>
Aziminu Bouillabaisse
>
Bacon, Egg and Sausage Breakfast Nachos
>
Bacon Thyme Fava Beans
>
Bacon-Wrapped Goat Cheese
>
Bacon and Garlic Roasted Brussels Sprouts
>
Baeckeoffe - Traditional Three Meat Alsatian Dish
>
Bagel Turkey Burger
>
Baja Pescado Tacos
by
Ivy Stark (Dos Caminos)
>
Baked Chicken Enchiladas
>
Baked Chicken in Salt Crust
>
Baked Egg Carbonara
>
Baked Eggs Meurette
>
Baked Eggs in Brioche
>
Baked Eggs with Salmon and Herbs
>
Baked Eggs with Tomato
>
Baked Endive with Ham and Béchamel
>
Baked Hake
>
Baked Ham
>
Baked Oatmeal with Blueberries
>
Baked Reblochon and Bacon
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Baked Salmon Parcels on a Bed of Leeks
>
Baked Zucchini Fries with Creamy Dipping Sauce
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Bali Nasi Goreng with Rice and Chicken
>
Balinese Shallot Sambal
>
Balinese Tuna Sate
>
Bamboo Duck
>
Bamboo Shoot and Jelly Ear Mushroom Chicken
>
Bami
>
Bami Goreng - Indonesian Noodles
>
Barbecue Chicken Nachos
>
Barbecue Pork Ribs
>
Barbecue Shrimp
by
Christophe Casazza
>
Barbecued Chicken
>
Barbecued Pork Ribs
>
Basil and Parmesan Chicken Burgers
>
Basque Chicken
>
Basque Eggs
>
Basque-Style Mussels
>
Bass and Croque Monsieur with Comté, Coppa and Truffle
by
Grégory Burgeat (B. Restaurant)
>
Bass with Shrimp and Orange Citrus
by
Alison Price Becker
>
Battered Veal Fillet with Exotic Spices and Pesto
by
Philippe Delacourcelle (Le Pré Verre)
>
Bazas Beef Steak with Bordelaise Sauce and Prunes
>
Beaufort Soufflé
>
Beef Bourguignon
>
Beef Bourguignon Revisited
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Beef Cheek in Onion Sauce
>
Beef Cheek with Artichoke Hearts and Carrots
by
Olivia Valere (Le Babilonia)
>
Beef Cheek with Carrot and Smoked Herring
by
Antony Cointre
>
Beef Cheeks in Red Wine Sauce with Pan-Fried White Asparagus and Olives
by
Thomas L'Hérisson (Auberge Saint Jean)
>
Beef Chop Suey
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Beef Confit Tenderloin, Tartare on Toast and Artichoke Purée
by
Jérôme Brochot (Restaurant Jérôme Brochot)
>
Beef Enchiladas
>
Beef Estouffade Ariégoise
>
Beef Fillet with Amaro
by
Giovanni Perrone (Café de la Jatte - Cucina italiana)
>
Beef Goulash
>
Beef Meatballs
>
Beef Napoleon
by
Rougui Dia (Le Vraymonde)
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Beef Rendang
>
Beef Sautéed with Beer
>
Beef Stew
>
Beef Strogonoff
>
Beef Stuffed Pasta Shells
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Beef Tartare
>
Beef Tataki
>
Beef Tenderloin in Puff Pastry
>
Beef Tenderloin with Red Wine Sauce
by
Mercotte
>
Beef Teriyaki
>
Beef Wellington
>
Beef and Guinness Pie
>
Beef with Carrots
>
Beer-Battered Fish and Chips
by
Michael Ferraro (Delicatessen)
>
Beet Fritters with Lemon and Herb Cream
>
Bimbap
>
Blackened Salmon
>
Blood Pudding with Quince and Maroilles Cheese
by
Virginie Guitard
>
Blood Sausage and Pumpkin Pie
by
Virginie Guitard
>
Blood Sausage with Apples
>
Blowtorch Grilled Mackerel, Watermelon and Pomegranate Seeds
by
Thomas Boullault (L'Arôme)
>
Blue Cheese and Garlic Aioli Burger
>
Blue Seafood Farfalle
by
Christophe Casazza
>
Bluefin Tuna, Onion Confit and Coffee Sauce
by
Ramuntxo Berria (Olatua)
>
Bluefin Tuna Tartare with Pink Grapefruit and Avruga Caviar
by
Thomas Boullault (L'Arôme)
>
Bluefin Tuna with Grapefruit, Red Onions and Caper Mayonnaise
by
Anthony Boucher (Jean)
>
Bo Bun - Vietnamese Beef Specialty
>
Bobó de Camarão - Brazilian Shrimp Purée
>
Boiled Blue Lobster with Tomato, Mozzarella and Balsamic Vinegar
by
Olivier Elzer (Restaurant gastronomique Pierre)
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Bollywood Burger
>
Bolognese Lasagna
>
Bolognese Pizza
>
Boston Beach Jerk Pork
by
Christophe Casazza
>
Bougna
>
Bouilla Bresse
by
Christophe Casazza
>
Bourride Sétoise
>
Braised Beef Short Ribs
>
Braised Beef Shoulder with Red Wine Sauce, Vitelotte Potato Purée and Butternut Squash
by
Marcel Baudis (L'Oulette)
>
Braised Beef Stew
>
Braised Beef with Spices
>
Braised Lamb Shank
>
Braised Lamb Shanks
by
Alison Price Becker
>
Braised Oxtail with Vegetables
>
Braised Red Cabbage and Apple
>
Braised Short Rib Shepherd's Pie with Sweet Potatoes, Pearl Onions, Peas and Bacon
by
Michael Ferraro (Delicatessen)
>
Braised Turkey Drumsticks with Vegetables and Mashed Potato
>
Brazilian Feijoada
>
Breaded Mullet Fillets with Pistachios and Green Pea Cream
by
Virginie Guitard
>
Breaded Sardines Stuffed with Mushrooms
by
Ramuntxo Berria (Olatua)
>
Breaded Skate Wing with Hazelnuts, Broccoli Purée and a Tandoori Cream Reduction
by
Thomas L'Hérisson (Auberge Saint Jean)
>
Breaded Veal Cutlets
>
Breakfast Burrito
>
Bresaola Carpaccio with Arugula
>
Bresse Chicken in Vinegar, Buttered Potatoes and Vegetables
by
Laurent Rigal (L'Alexandrin)
>
Broccoli Flan
>
Broccoli Rabe and Spicy Sausage Pasta
>
Brown Rice Pasta with a Chicken Mushroom Cream Sauce
>
Buffalo Wings
>
Bulgarian Lamb
>
Bulgogi - Grilled Korean Beef
>
Burger with Parmesan Crisp and Spicy Ketchup
>
Burgundian Fondue and Three Sauces
>
Butaniku No Shogayaki - Ginger Pork
>
Butter and Fresh Herb Angel Hair Pasta
>
Buttered Kale
>
Butterflied Chicken al Mattone
>
Butterflied Roast Chicken
>
Buttermilk Fried Chicken
by
Michael Ferraro (Delicatessen)
>
Butternut Squash Crumble
>
Butternut Squash and Ricotta Tart
>
Cajun Fish and Coleslaw Sandwich
>
Calzone with Marinara Sauce
>
Camembert Tartiflette
>
Candied Vegetable Tart
by
Guillaume Gomez (Palais de l'Elysée)
>
Cannelloni Stuffed with Brocciu
>
Cantal Gratin
>
Caponata
>
Caramel Pork
>
Caramelized Chicken
by
Adèle Hugot
>
Caramelized Pork Belly
>
Caramelized Pork Ribs with Sweet Potato Purée
by
Nicolas Malmezat (Restaurant du Golf du Bois de Boulogne)
>
Caramelized Pork with Grapes
>
Carbonara Macaroni Casserole with Bellota Ham
by
Julien Ducote (Ducoté Cuisine)
>
Carbonnade Flamande
>
Cardinal Style Lobster
by
Eric Sapet (La Petite Maison de Cucuron)
>
Caribbean Blaff
>
Carnaroli Risotto with Poached Lobster, Shellfish Jus and Citrus Marmalade
by
Alex Tournadre (Alex restaurant)
>
Carnaroli Risotto with Shellfish
by
Mickael Feval (Antoine)
>
Carne Asada Tacos with Chipotle Sauce
>
Carrot, Apricot, and Goat Cheese Crumble
>
Carrot Cake Pancakes
>
Carrot Flan
>
Carrot Mousse
>
Carrot and Cumin Risotto
>
Carrot and Thyme Flan
>
Cassoulet
>
Catalan Style Meatballs
>
Cauliflower Gratin
>
Cauliflower with Mornay Sauce
>
Cauliflower with Nuoc Nahm Dressing and Hazelnuts
by
Haan Palcu-Chang (Mary Celeste)
>
Celeriac Potato Purée
>
Celeriac and Cancoillotte Gratin with Bündnerfleisch
>
Celeriac and Serrano Ham Gratin
>
Celery Root and Yogurt Puree
>
Champ
>
Chargrilled Squid, Risotto-Style Pasta with Chorizo
by
Thierry Vérola (L'Affriolé)
>
Chayote and Pumpkin Gratin
>
Cheese Platter
by
Nicolas Duquenoy (A la Marguerite)
>
Cheese Soufflé
>
Cheese Tortellini
>
Cheese and Chorizo Tortilla
>
Cheesy Butternut Penne Casserole
>
Cheesy Chicken Fingers
>
Cherry Tomato Clafoutis
>
Cherry Tomato and Ricotta Clafoutis
>
Chestnut Polenta Fries
>
Chestnut Purée
>
Chicago-Style Hot Dog
>
Chicken Adobo
>
Chicken Ardennais
>
Chicken Bagel Sandwich
>
Chicken Ballotine with Artichoke and Foie Gras
by
Marc Foucher
>
Chicken Bang Bang
>
Chicken Bo Bun
by
Yannick Papin (Restaurant BON)
>
Chicken Bouillabaisse
>
Chicken Bourride
>
Chicken Breast with Tartiflette and Sage Jus
by
William Rollet
>
Chicken Burgers
>
Chicken Cacciatore
>
Chicken Cari
>
Chicken Chilaquiles
>
Chicken Cordon Bleu
by
Caroline Laurent
>
Chicken Curry with Coconut Milk
by
Adèle Hugot
>
Chicken Diavolo
>
Chicken Fafa
>
Chicken Fajitas
>
Chicken-Fried Steak
>
Chicken Mafe - Peanut Chicken Stew
>
Chicken Marengo
>
Chicken Marsala
>
Chicken Mexican Tortilla Stack
>
Chicken Milanese
>
Chicken Nuggets
>
Chicken Nuggets with a Sweet and Savory Salad
by
Caroline Laurent
>
Chicken Pad Thai
>
Chicken Paillard
>
Chicken Parmentier with Fresh Vegetables
>
Chicken Parmigiana
>
Chicken Piccata
>
Chicken Pie
>
Chicken Pot Pies
>
Chicken Sate
>
Chicken Sausages
by
Marc Foucher
>
Chicken, Soy Sauce and Honey Salad
by
Christophe Casazza
>
Chicken Stir-Fry with Vegetables and Sesame
>
Chicken Supreme Parcels and Sautéed Chanterelles
by
Samuel Cavagnis (Le Versance)
>
Chicken Tagine Shepherd's Pie
by
Yaëlle Ifrah
>
Chicken Thigh Sandwich with Olive Pesto, Sweet Pepper Aioli and Burrata Cheese
by
Michael Ferraro (Delicatessen)
>
Chicken Tikka
>
Chicken Vindaloo
>
Chicken Waterzooi
>
Chicken Yassa
by
Christophe Casazza
>
Chicken and Carrot Parmentier
>
Chicken and Chorizo Risotto
by
Jean-Yves Corvez
>
Chicken and Leek Crumble
>
Chicken and Leek Pie
>
Chicken and Mushrooms in White Wine Sauce
>
Chicken and Preserved Lemon Tagine
>
Chicken and Raisin Couscous Tabbouleh
>
Chicken with Paprika and Honey
>
Chicken with Tomato Tartare
by
Antony Cointre
>
Chicken with Vin Jaune Wine and Morels
>
Chicken with Vinegar
by
Christophe Marguin (Hôtel Restaurant Christophe Marguin)
>
Chicken with a Vinaigrette Sauce
>
Chili Beef and Guacamole Salad
>
Chili Con Carne
>
Chili Dog
>
Chinese Hot Pot
>
Chirashizushi - Scattered Sushi
>
Cholent
>
Chopped Steak Tartare
by
Julien Cadiou (Restaurant Kei)
>
Chouan Cabbage
>
Choucroute Garnie
>
Christmas Turkey and Stuffing with Gravy
>
Chu Chee Kung
>
Cider Mussels
>
Cinnamon Chicken
>
Citrus Marinated Hanger Steak with Shiitake Mushrooms
>
Citrus Marinated Tuna with Tapenade and Zucchini Canneloni
by
Bruno Viala
>
Citrus Monkfish Medallions
>
Clams and Mussels
by
Jesse Schenker (Recette)
>
Classic Boiled Crab with Butter Dip
>
Classic Meatloaf
>
Clermont de l'Hérault Pie
>
Cockerel Waterzooi
>
Coconut and Lemongrass Pork Curry
>
Coconut and Turmeric Rice
>
Cod Bouillabaisse
>
Cod Brandade
>
Cod Carpaccio With Lime
by
Christophe Casazza
>
Cod Fillet with Roasted Peppers and Black Olive Tapenade
by
Thomas L'Hérisson (Auberge Saint Jean)
>
Cod Loin with Morels
by
Thierry Breton (Chez Michel)
>
Cod Parcels with Coconut
>
Cod Parmentier
>
Cod Parmentier with Tomato Coulis
>
Cod Provençale
>
Cod Ramekins with Pear Caponatina
by
Miss Lunch (Miss Lunch)
>
Cod, Squid Ink and Parsnip
by
Jérome Bigot (Les Grés)
>
Cod with Lime Butter
>
Cod with Maroilles and Beer
>
Cod with Tomatoes and Olives
>
Cod with Vegetable and Coconut Milk
>
Cola Chicken
by
Christophe Casazza
>
Colcannon
>
Coley with Thai Sauce and Chinese Cabbage
by
Antony Cointre
>
Complete Omelet
>
Comté Fondue
>
Conchiglioni Stuffed with Hazelnut Pesto
by
Caroline Laurent
>
Confit Lamb Shoulder with Olives
by
Guillaume Gomez (Palais de l'Elysée)
>
Coq au Riesling
>
Coq au Vin
>
Coquelets with Autumn Fruits
>
Coral Lentil Balls
>
Cordon Bleu
>
Corn Cake Gnocchi with Aged Fort Saint Antoine Comté
by
Marc Faivre (Le Bon Accueil)
>
Corn Dogs
>
Corn Parmentier with Chicken
>
Corsican Omelet
by
Sabine Cassel
>
Cottage Pie
>
Country Pie with Porcini Mushrooms
>
Crab Burger
>
Cranberry Herb Wild Rice
>
Crawfish Fricassée
>
Crawfish Gratin
>
Crawfish à la Bordelaise
>
Crawfish à la Nage
>
Crayfish Gratin with Mango Zabaglione
by
Loïc Montel (Le Murano)
>
Cream of Zucchini Linguini
>
Creamy Chicken Fricassée with Peas
>
Creamy Chicken in Coconut Milk
>
Creamy Melon and Tomato Tarts
>
Creamy Oyster Soup
>
Creamy Potato Pie
>
Creamy Risotto with Wild Mushrooms, Crispy Duck Breast and Parmesan Crisp
by
Benoist Rambaud (Le Jardin des cygnes)
>
Creamy Spinach
>
Creole Bucanneer Chicken
>
Creole Dirty Rice
>
Creole Veal Skewers
>
Crépinette of Veal Tail with Polenta Croquettes
by
François Pasteau (l'Epi Dupin)
>
Crispy Beef and Vegetable Stir Fry
>
Crispy Carrot Tart With Lentils in an Orange Sauce
by
Christophe Casazza
>
Crispy Chicken with Mustard and Apricot Sauce
>
Crispy Lentil and Quinoa Wraps
>
Crispy Mackerel
by
Benjamin Darnaud
>
Crispy Veal Sweetbread Morsels with Reduced Juices and Spinach Shoots
by
François Adamski (Le Gabriel)
>
Crispy Veal Sweetbreads with Chorizo
by
Guillaume Gomez (Palais de l'Elysée)
>
Crispy Whiting and Braised Fava Beans with Spring Onions
by
Amandine Chaignot (Hôtel Raphael)
>
Crozets
>
Crunchy Lamb Sweetbread with Speculoos
by
Tiphaine Campet
>
Crunchy Rabbit Bites
>
Crunchy Risotto with Goat Cheese
>
Crunchy Scrambled Eggs with Cilantro and Herbs
by
Jean-Yves Corvez
>
Crunchy Sesame Seed Quail Eggs
by
Marc Foucher
>
Crunchy Shrimp with Apricot Sauce
>
Crustless Quiche
>
Cuban Rice
>
Curried Chicken Crumble
>
Curried Chicken Quiche
>
Curried Cod
>
Curried Scallops
>
Curried Shrimp
>
Curried Yogurt Chicken
>
Curry Scrambled Egg
>
Daegi Kalbi (Korean Marinated Pork Ribs)
>
Darphin Potatoes
by
Julien Cadiou (Restaurant Kei)
>
Dashi with Duck Breast and Baby Vegetables
by
Antony Cointre
>
Daube Beef Stew
>
Devil's Chicken
>
Deviled Eggs and Mixed Vegetables
by
Nicolas Duquenoy (A la Marguerite)
>
Diet Moussaka
by
Christophe Casazza
>
Dijonnaise Cauliflower
>
Dill Scones with Scrambled Eggs and Salmon Roe
>
Diots in White Wine
>
Dordogne Veal Grenadin with Aged Parmesan Farfalle
by
Davy Tissot (Les Terrasses de Lyon)
>
Dried Fruit Couscous
>
Duchess Potatoes
>
Duck Breast and Fruit Chutney
by
Rougui Dia (Le Vraymonde)
>
Duck Breast with Cider, Stuffed Chinese Cabbage and Granny Smith Confit
by
Yoni Saada (Osmose)
>
Duck Breast with Figs
>
Duck Breast with Savoy Cabbage, Stone Ground Grits and Gooseberry Gastrique
by
Jesse Schenker (Recette)
>
Duck Breast with Spiced Caramel
by
Guillaume Gomez (Palais de l'Elysée)
>
Duck Confit and Butternut Squash Spicy Crumble
>
Duck Confit with Chestnut and Artichoke Purée
by
Virginie Guitard
>
Duck Confit with Mushrooms
>
Duck Gumbo
by
Sarah Savoy
>
Duck Parmentier
by
Adèle Hugot
>
Duck Parmentier with Porcini Mushrooms
>
Duck Pastilla
by
Jean-Yves Corvez
>
Duck Sausage Rougail
by
Christophe Casazza
>
Duck Skewers
>
Duck, Spice, Carrot
by
Guillaume Sanchez (Atelier Noir)
>
Duck Spring Rolls with Herbs
by
Guillaume Gomez (Palais de l'Elysée)
>
Duck in Orange Sauce
>
Duck with Turnips
>
Dutch Oven Veal Fillet with Herbs
>
Egg Rougail
>
Egg and Vegetable Strata
>
Eggplant Confit
>
Eggplant Curry
>
Eggplant Parmesan
>
Eggplant Parmesan Lasagna
>
Eggplant Tian
>
Eggplant and Zucchini Skewers
>
Eggs Benedict
>
Eggs Florentine
>
Eggs Florentine and Spinach Purée with Smoked Herring and Bottarga
by
Guillaume Delage (Jadis)
>
Eggs Mimosa
>
Eggs Perigourdine
>
Electric Chicken
by
Christophe Casazza
>
Enchiladas de Pollo
by
Ivy Stark (Dos Caminos)
>
Endive and Goat Cheese Tatin
>
Entrecôte Bordelaise with Porcini Mushrooms
>
Époisses Cheese, Celery Root and Curry
by
Jérome Bigot (Les Grés)
>
Erbazzone
by
terrESa
>
Escalivada
>
Everything Salmon
>
Exotic Gratin Dauphinois
by
Bruno Viala
>
Exotic Salmon Tartare
by
Ornella Hubel (Les Frangines)
>
Exotic Shepherd's Pie
by
Bruno Viala
>
Express Duck Tagine
by
Bruno Viala
>
Falafel Burgers
>
Fall Fruit and Vegetable Tajine
>
Farfalle with Mushrooms, Pine Nuts and Parmesan Sauce
>
Faux Caviar and Blue Poppy Cuttlefish Fillet with Korean Hot Pepper Sauce
by
Philippe Delacourcelle (Le Pré Verre)
>
Fava Beans with Serrano Ham
>
Fava and Pea Polenta Tarts
>
Fennel Crusted Sea Bass Fillet
by
Giovanni Perrone (Café de la Jatte - Cucina italiana)
>
Fennel Provençal
>
Fennel Tian
>
Feta, Sun-Dried Tomato and Arugula Tarts
>
Fettuccine Alfredo
>
Filet Mignon Stir-Fry with Caramelized Vegetables
>
Fillet of Sea Bream with Red Curry, Sautéed Noodles and Green Asparagus
by
Olivier Loize (La Famille by Bardet)
>
Fillet of Sole and Vegetables with White Wine Sauce
by
François Adamski (Le Gabriel)
>
Fish Chorrillana
>
Fish Curry
>
Fish Fingers with Remoulade Sauce
>
Fish Parmentier
>
Fish Skewers and Dog Sauce
>
Fish Stew
>
Fish and Chips
>
Fish and Vegetable Tagine
>
Fisherman's Pot
>
Five Spice Duck with Honey and Soy Sauce
>
Flammekueche
>
Flank Steak with Shallots
by
Julien Cadiou (Restaurant Kei)
>
Flautas de Pollo
by
Ivy Stark (Dos Caminos)
>
Focaccia with Fresh Sardines and Tomato Juice
by
Thomas Brachet (La Maison Blanche)
>
Foie Gras Stew
by
Jean-Yves Corvez
>
Foie Gras Stew with Rare Root Vegetables and Toasted Buckwheat
by
Paul-Arthur Berlan (Le Métropolitain)
>
Four Cheese Fusilli
>
Four Cheese Pasta
>
Franche-Comté Raclette
>
Fresh Cranberry Relish
>
Fresh Fava Bean and Pancetta Risotto
>
Fresh Tabbouleh with Quinoa
by
Farida
>
Fried Bee Hoon (Scallop Fried Rice Noodles)
>
Fried Carrots with Licorice and Fresh Cilantro
by
Thomas Boullault (L'Arôme)
>
Fried Catfish with Red Beans and Rice
by
Alison Price Becker
>
Fried Chicken
>
Fried Cod Fillet with Braised Fennel and Aniseed White Butter Sauce
by
Thomas Brachet (La Maison Blanche)
>
Fried Lamb Sweetbreads with Julienne Celery and Carrots with Caraway Seeds
by
François Pasteau (l'Epi Dupin)
>
Fried Pike Perch with Crispy Brandade and Artichoke Cream
by
Jérôme Brochot (Restaurant Jérôme Brochot)
>
Fried Tofu with Kaffir Lime
by
Farida
>
Frikandel
>
Frogs' Legs, Ratte Potatoes and Bone Marrow
by
Benoît Gauthier (Le Grand Pan)
>
Fufu (Manioc Balls) with Spicy Beef
>
Fusilli and Zucchini au Gratin
>
Fusilli with Pesto alla Genovese
by
Julien Cadiou (Restaurant Kei)
>
Galangal Fried Chicken
>
Garam Masala Chicken
by
Christophe Casazza
>
Garden Pea and Marjoram Fries
by
Bruno Viala
>
Garden Peas and Bayonne Ham Stuffing
by
Thomas L'Hérisson (Auberge Saint Jean)
>
Garlic Shrimp
>
Garlic Shrimp Tapas
by
Christophe Casazza
>
Gasconian Duck Confit
>
General Tso Chicken
>
Gilthead Bream on a Bed of Crunchy Fennel and Blood Orange
by
Thomas Boullault (L'Arôme)
>
Ginger Chicken Stir-Fry
>
Ginger Pork
>
Ginger and Lamb Spring Rolls
>
Glazed Duck Leg Confit
by
Ramuntxo Berria (Olatua)
>
Glazed Lamb Shoulder
>
Glazed Pork Loin
>
Glazed Roast Pork
>
Glazed Vegetables
>
Gnocchi a la Verdi
by
Guillaume Gomez (Palais de l'Elysée)
>
Gnocchi al Gorgonzola with Walnut and Honey
by
Giovanni Perrone (Café de la Jatte - Cucina italiana)
>
Gnocchi alla Romana
>
Gnocchi and Zucchini with Garlic and Lemon
>
Gnocchi with Pesto, Jumbo Shrimp and Green Beans
>
Goat Cheese, Cherry Chutney, Sucrine Lettuce and Gingerbread
by
Thomas Boullault (L'Arôme)
>
Goat Cheese, Honey and Pine Nut Pizza
>
Goat Cheese Samosas with Honey, Poppy Seeds and Melon Balls
by
Jean-Yves Corvez
>
Goat Cheese, Zucchini and Pine Nut Tart
>
Goatfish Fillet with Tomatoes and Green Olives
>
Gorgonzola Risotto
by
Thomas Boullault (L'Arôme)
>
Gorgonzola and Fig Pizza
>
Gourmet Potato Purée with Hake and Broccoli
>
Graeme Bent's Thanksgiving
by
Graeme Bent (Joe Allen)
>
Graeme Bent's Thanksgiving Maple Turkey and Stuffing
by
Graeme Bent (Joe Allen)
>
Graeme Bent's Thanksgiving Raw Cranberry Relish
by
Graeme Bent (Joe Allen)
>
Gramajo Scrambled Eggs
>
Grandma's Stuffed Vegetables
>
Gratin Dauphinois
>
Greek Lamb
>
Greek Vegetables
>
Green Asparagus with Gremolata and Elderflower Mousseline
by
Christophe Dufau (Les Bacchanales)
>
Green Bean Casserole
>
Green Vegetable Dal
>
Grenaille Potatoes with Garlic and Bay Leaf
>
Grilled Balsamic Hanger Steak
>
Grilled Chicken Rice Wraps (Nasi Bakar)
>
Grilled Chicken Sandwich with Onion Rings and Boursin
>
Grilled Cumin Pork, Wheat with Raisins and Preserved Lemon
by
Benjamin Darnaud
>
Grilled Flank Steak with Blue Cheese Bread Pudding
by
Alison Price Becker
>
Grilled Flank Steak with Chimichurri Sauce
>
Grilled Ox Heart with Fried Potatoes and Bearnaise
by
Zachary Gaviller
>
Grilled Pollock Fillet with Braised Baby Carrots in Coconut Milk and Crispy Madras Curry Ricotta
by
Frédéric Robert (La Grande Cascade)
>
Grilled Pork Chops in a White Wine Marinade
>
Grilled Pork Fillet Mignon with Pears
by
Virginie Guitard
>
Grilled Rib Eye with Chermoula Sauce
>
Grilled Sea Bass with Fennel
>
Grilled Shrimp and Vegetable Skewers
>
Grilled Sirloin Steak, Avocado, Pepper and Red Onions
by
Thomas Brachet (La Maison Blanche)
>
Grilled Vegetables with Feta
>
Grits
>
Ground Beef Pot Pie
>
Guillaume Delage's Beef with Carrots
by
Guillaume Delage (Jadis)
>
Guinea Fowl Fillets in a Comté and Potato Crust
>
Guinea Fowl Supreme with Mustard
by
Jean-Yves Corvez
>
Guinea Fowl and Dried Fruit Tajine
>
Guinea Fowl with Cabbage
>
Gumbo
by
Christophe Casazza
>
Haddock Brandade and Sweet Potatoes
>
Haddock Brandade with Celeriac and Endives
by
Thierry Breton (Chez Michel)
>
Haddock Kedgeree
>
Haddock and Curried Carrot Parmentier
>
Half-Cooked Stuffed Zucchini
>
Ham-Stuffed Red Onions
>
Ham and Parmesan Ravioli
>
Hamburger
>
Hare Parmentier
by
Sébastien Guénard (Miroir)
>
Hasselbackspotatis Baked Potatoes
by
Christophe Casazza
>
Hawaiian Pizza
>
Hay-Cooked Pork Filet Mignon, 3 Onions
by
Loïc Villemin (Toya)
>
Herb Burgers
by
Bruno Viala
>
Herb Crusted Rack of Lamb with Baby Spring Vegetables
by
Thomas L'Hérisson (Auberge Saint Jean)
>
Herb Risotto
by
Bertrand Grébaut (L'Agapé)
>
Herb Stuffed Chicken Supreme
by
Guillaume Gomez (Palais de l'Elysée)
>
Holishkes
>
Homemade Gnocchi with Basil and Almond Pesto
>
Homemade Pan-Fried Seitan
by
Caroline Bergoin
>
Homemade Pork and Carrot Burgers
>
Honey Caramelized Endive Tart
by
Caroline Bergoin
>
Honey-Chili Salmon
>
Honey Glazed Leg of Lamb
>
Honey-Glazed Pork Belly with Espelette Pepper and Seasonal Vegetables
by
Xavier Isabal (Ithurria)
>
Honey Glazed Sea Bass with Guacamole
by
Thierry Vérola (L'Affriolé)
>
Honey Mustard Salmon
>
Honey, Orange and Spice Chicken Tagine
>
Honey, Soy and Sesame Salmon
by
Christophe Casazza
>
Honey and Ginger Roast Glazed Chicken
>
Honey and Sesame Pork with Rice Tagliatelle
>
Hot Oyster Sabayon
by
Jean-Yves Corvez
>
Hot and Cold Cod with Vegetables
by
Mercotte
>
Huevos Flamencos
>
Huevos Rancheros
>
Hungarian Veal Sauté
>
Iberico Baked Eggs with Pata Negra Ham
by
Frédéric Berthod (33 Cité)
>
Indian Cauliflower
>
Individual Casseroles with Pork Tenderloin, Tomatoes, and Chorizo
>
Individual Tomato Lasagnas
>
Indonesian Beef Rendang with Pickled Pineapple Salad and Sambal Jam
by
Scotty Findlay (Two n 12)
>
Indonesian Chicken Soup (Soto Ayam)
>
Indonesian Vegetarian Curry
>
Irish Stew
>
Italian Cannelloni Casserole
>
Italian Hamburger
>
Italian Polpettes
>
Japanese Beef with Cold Soba Noodles
by
Farida
>
Japanese Omelet
>
Japanese White Rice "Gohan"
by
Hisayuki Takeuchi (Kaiseki)
>
Japanese Yakitori Skewers
>
Jerk Chicken
>
Jerusalem Artichoke Gratin
>
Jerusalem Artichoke Potatoe Purée with Truffle Oil
>
John Dory Aiguillettes with Pea Mousseline and Breaded Artichokes
by
Davy Tissot (Les Terrasses de Lyon)
>
John Dory Fillet with Broad Bean and Chorizo Stew
by
Benoît Gauthier (Le Grand Pan)
>
John Dory Fillet with Spinach Juice, Radish and Preserved Lemons
by
Thomas L'Hérisson (Auberge Saint Jean)
>
John Dory Fillet with Vegetables
>
John Dory with Carrot and Vanilla Purée
by
Samuel Cavagnis (Le Versance)
>
John Dory with Chanterelles and Orange Caramel
by
Jean-Luc Germond (Le Sébastopol)
>
Judith Bluysen's Thanksgiving
by
Judith Bluysen (Thanksgiving)
>
Judith Bluysen's Thanksgiving Candied Yams
by
Judith Bluysen (Thanksgiving)
>
Judith Bluysen's Thanksgiving Cranberry Sauce
by
Judith Bluysen (Thanksgiving)
>
Judith Bluysen's Thanksgiving Greens and Bacon
by
Judith Bluysen (Thanksgiving)
>
Judith Bluysen's Thanksgiving Turkey and Stuffing
by
Judith Bluysen (Thanksgiving)
>
Julien Cadiou's Pepper Steak
by
Julien Cadiou (Restaurant Kei)
>
Julien Cadiou's Quiche Lorraine
by
Julien Cadiou (Restaurant Kei)
>
Jumbo Shrimp and Tomatoes with Vanilla Sauce
>
Jumbo Shrimp with a Spicy Mustard Sauce and Crunchy Rice
>
Kale, Asparagus and Herb Quinoa
>
Kale Couscous
by
Kristen Beddard
>
Kansas City Barbecue Ribs
>
Kapisi Pulu
>
Kasha Varnishkes
>
Katsudon
>
Katsuo No Tataki - Grilled Bonito
>
Kébbé
>
Kefta Skewers
>
Kefta and Egg Tagine
>
Kidneys, Smoked Bacon and Polenta Skewers
by
Ramuntxo Berria (Olatua)
>
Kig Ha Farz
by
Julien Cadiou (Restaurant Kei)
>
Kiwi and Avocado Salsa
>
Kokoda
>
Korean Grilled Pork
>
Korean Style Grilled Chicken
>
Köttbullar - Swedish Meatballs
>
Lamb Biryani
>
Lamb Chop with Vegetables
>
Lamb Chops with Mint Jelly
>
Lamb Curry
>
Lamb Fillet with Garlic Cream
by
Jean-Yves Corvez
>
Lamb Fillet with Vegetables and Rosemary, Creamy Polenta with Nuts and Dried Fruits
by
François Adamski (Le Gabriel)
>
Lamb Meatballs with Vegetables
>
Lamb Noisette with Eggplant Purée and Bell Pepper Coulis
by
Christian Têtedoie (Têtedoie)
>
Lamb Pastilla
>
Lamb Pie with Mushrooms
by
Guillaume Gomez (Palais de l'Elysée)
>
Lamb Pluck in Red or White Wine
>
Lamb, Prune and Almond Tagine
>
Lamb Sauté with Vegetables
>
Lamb Shoulder with Creamy Garlic Sauce
>
Lamb Steak with Garlic Cream Sauce
>
Lamb Stew with Vegetables
>
Lamb Tagine
>
Lamb, Tomato and Cinnamon Tagine
>
Lamb Two Ways
by
Jesse Schenker (Recette)
>
Lamb and Pear Tagine
>
Lamb and Vegetable Wok
>
Lamb in a Potato Crust
by
Guillaume Gomez (Palais de l'Elysée)
>
Lamb's Tongue and Pea Salad
by
Thierry Breton (Chez Michel)
>
Lamb with Yogurt and Cilantro
>
Langoustine, Cabbage, Oyster Nage
by
Christophe Dufau (Les Bacchanales)
>
Langoustine Ceviche with Asparagus
by
Thomas Boullault (L'Arôme)
>
Langoustine and Charred Bread Ravioli
by
Yannick Tessier (Le Jardin d’Ampère)
>
Langoustines in Sesame Shells, Pineapple Chutney with Ginger and Coconut
by
François Pasteau (l'Epi Dupin)
>
Lasagna Aperta, Asparagus, Ginger and Saffron
by
Enrico Masia (Romantica Caffe)
>
Latkes
by
Yaëlle Ifrah
>
Lavender Butter Salmon Skewers
>
Leek, Bacon and Maroilles Tart
by
Thomas Brachet (La Maison Blanche)
>
Leek Fondue
>
Leek Gratin
>
Leek Pie
>
Leg of Lamb with Peas, Watercress and Oysters
by
Mathieu Rostaing Tayard (Le 126)
>
Leg of Mutton
>
Lemon Chicken with Shiitake Mushrooms
by
Antony Cointre
>
Lemon Herb Quinoa Risotto
by
terrESa
>
Lemon Roasted Sea Bream with Fresh Cilantro
>
Lemon Spaghetti
by
Christophe Casazza
>
Lemon and Parsley Winter Vegetable Crock Pot
>
Lemon and Sardine Gnocchi
by
Benjamin Darnaud
>
Lemongrass Monkfish Skewers
>
Lemongrass Monkfish Skewers with Polenta Fries and Smoked Bacon Emulsion
by
Mickaël Gaignon (Le Gaigne)
>
Lentil Dal
>
Lentil Fritters with Spicy Raïta
>
Light Buffalo Chicken Tacos
>
Lightly Spiced Lamb in Yogurt Sauce
>
Lightly Spiced Roasted Rabbit with Zucchini and Apricots
by
François Pasteau (l'Epi Dupin)
>
Lilloise Red Cabbage
>
Limoncello Red Mullet Fillets
by
Giovanni Perrone (Café de la Jatte - Cucina italiana)
>
Line Caught Gilt-Head Bream in a Guérande Salt Crust
by
Mickael Feval (Antoine)
>
Linguine with Clams
>
Linguine with Jumbo Shrimp and Artichokes
by
Giovanni Perrone (Café de la Jatte - Cucina italiana)
>
Linguine with Loctudy Langoustine, Clam and Squid
by
Bruno Brangea (Marius et Janette)
>
Loaded Hash Browns with Avocado Crema
>
Lobster Bisque Soufflé
>
Lobster Bolognese
by
Jesse Schenker (Recette)
>
Lobster Ceviche
by
Ivy Stark (Dos Caminos)
>
Lobster Grits
by
Michael Ferraro (Delicatessen)
>
Lobster Guacamole
by
Ivy Stark (Dos Caminos)
>
Lobster Mac and Cheese
by
Michael Ferraro (Delicatessen)
>
Lobster Tail with Bourbon Vanilla, Red Onion Compote and a Savory Waffle
by
William Rollet
>
Lobster with Butter Sauce
>
Loin of Lamb with Anchovy Butter
by
Rougui Dia (Le Vraymonde)
>
Lomi-Lomi Salmon
>
Louisiana Gumbo
>
Lyonnaise Dumplings
>
Ma'a Tinito
>
Mac Quack
by
Michael Ferraro (Delicatessen)
>
Mac Shroom
by
Michael Ferraro (Delicatessen)
>
Mac and Cheese
>
Mackerel Confit with Tandoori Spices, Coconut and Braised Fennel
by
Ramuntxo Berria (Olatua)
>
Mackerel Fillet in Ecabèche Sauce
by
Jean-Yves Corvez
>
Mackerel Fillet in Hazelnut and Cilantro Batter
by
François Pasteau (l'Epi Dupin)
>
Mackerel with Crunchy Radish and Cucumber Salad
by
Amandine Chaignot (Hôtel Raphael)
>
Mackerel with Vinho Verde
by
Christophe Casazza
>
Mango Cashew Wild Rice
>
Maple Glazed Pork Chops
>
Marinated Black Angus and Glazed Carrot
by
Guillaume Sanchez (Atelier Noir)
>
Marinated Chicken Skewers
>
Marinated Green Peppers with Manchego and Shiso
by
Haan Palcu-Chang (Mary Celeste)
>
Marinated Quail with Celery Root and Sausage
by
Miss Lunch (Miss Lunch)
>
Marinated Sardines
>
Marinated Sea Bream Fillet
>
Marinated Short Mackerel
by
Nicolas Duquenoy (A la Marguerite)
>
Marinated Tatsu Chicken
by
Hisayuki Takeuchi (Kaiseki)
>
Marinated Tuna Steak
>
Marinated Wild Sea Bass with Green Peppercorns
by
Thomas Boullault (L'Arôme)
>
Marinated and Baked Chicken Drumsticks
>
Marmitako with Tomatoes
>
Mashed Potatoes
>
Mashed Potatoes with Olive Oil
>
Mashed Vegetable Trio
>
Matzo Brei
>
Meat Cannelloni
>
Meat and Tomato Parmentier
>
Meatloaf with Vegetables
>
Mediterranean Shell Pasta Salad
>
Mediterranean Vegetable Lasagna
>
Meuniere-Style Sole with Caramelized Lemons and Herb Salad
by
Julien Cadiou (Restaurant Kei)
>
Meunière-Style Sweetbread and Carrots in Ginger Butter
by
Thomas L'Hérisson (Auberge Saint Jean)
>
Mexican Beef Stew
>
Mexican Black Bean Fritatta
>
Mexican Meatballs
>
Mexican Style Steak with Cilantro Scallion butter
>
Mie Goreng (Shrimp Fried Noodles)
>
Milk-Fed Lamb with Mini Lasagna
by
Jérôme Brochot (Restaurant Jérôme Brochot)
>
Milk Pork
>
Millet Risotto with Wild Mushrooms
>
Mini Coconut Spiced Sweet Potatoes Gratins
>
Mini Lamb Skewers with Ginger
>
Mini Lamb Skewers with Satay
>
Mini Lamb Tourtières
>
Mini Oat Flapjacks, Smoked Salmon and Fromage Blanc
by
Caroline Laurent
>
Mini Ratatouille Tatins
>
Mini Swiss Chard Frittata
>
Mini Tomato and Feta Tart
by
Christophe Casazza
>
Mint Marinated Lamb
>
Mirin Marinated Salmon
>
Mock Veal Carpaccio
by
Nicolas Duquenoy (A la Marguerite)
>
Mole Poblano
by
Ivy Stark (Dos Caminos)
>
Monkfish Blanquette with Tarragon
by
Jean-Yves Corvez
>
Monkfish Curry
>
Monkfish Fillet in Lemon Sauce
>
Monkfish Fondant with Prosciutto
by
Virginie Guitard
>
Monkfish Gomasio
by
Benjamin Darnaud
>
Monkfish Provençale
>
Monkfish Steamed in Banana Leaves
>
Monkfish Tournedos with Red Onion Compote
>
Monkfish with Browned Butter and Celeriac Mousseline
by
Benjamin Darnaud
>
Monkfish with Cream
>
Monkfish with Iberian Chorizo, Seasoned with Basil and Roasted Red Peppers
by
Julien Cadiou (Restaurant Kei)
>
Monkfish with Vegetables
by
Antony Cointre
>
Montagnard Tartiflette
>
Moqueca: Brazilian Fish Stew
by
Angela Clastre (Le Chéri BIBI)
>
Moroccan Fish Tagine
>
Moroccan Salmon Burger
>
Morteau Sausage and White Bean Ragout
by
Thomas Brachet (La Maison Blanche)
>
Morteau Sausage with Celery and Fava Beans
>
Mother Poulard's Omelet
>
Mouclade
>
Moussaka
>
Mr. Bail's Vegetable Casserole with Pears in Red Wine and Blueberry Juice
by
Laurent Rigal (L'Alexandrin)
>
Multicolored Mimosa Eggs
by
Guillaume Gomez (Palais de l'Elysée)
>
Mushroom Burger
>
Mushroom Cakes
>
Mushroom Goat Cheese Crumble with Chives
>
Mushroom Pie
>
Mushroom Quiche
>
Mushroom Risotto
>
Mushroom Soufflé
>
Mussels Marinière
>
My Couscous
by
Guillaume Gomez (Palais de l'Elysée)
>
My Paella
by
Guillaume Gomez (Palais de l'Elysée)
>
Nasi Goreng (Indonesian Chicken Fried Rice)
>
Neapolitan Pork Rolls
>
New Orleans Cajun Crab Cakes with Jalapeño Remoulade
by
Scotty Findlay (Two n 12)
>
Niçoise Flaked Cod with Parmesan Lollipops
by
Jean-Yves Corvez
>
Niçoise-Style Pasta Salad
>
Nicolas Duquenoy's Beef Stroganoff
by
Nicolas Duquenoy (A la Marguerite)
>
Normandy Guinea Fowl
>
Normandy Pie with Calvados
>
Normandy Tart with Camembert
>
Normandy Truffle Boudin Blanc
>
Normandy Veal Chop
>
Oatmeal
>
Octopus and Cherry Tomato Salad
>
Olive Tomato Orzo Salad
>
Omelet Nigiri
by
Hisayuki Takeuchi (Kaiseki)
>
Omelet Soufflé
>
Omelet Wrap
>
Omurice
>
Onion Pizza
>
Orange Veal Blanquette
by
Christophe Casazza
>
Orecchiette Risotto with Clams and Chorizo
by
Thomas Brachet (La Maison Blanche)
>
Orecchiette with Bacon-Tomato Sauce
>
Osso Bucco with Wild Mushrooms
>
Osso Buco
>
Oven Baked Plaice Fillet
>
Oven Roasted Smashed Baby Potatoes
>
Oven Roasted Tomatoes
>
Paimpol Beans with Thyme and Lemon
>
Palak Gosht - Meat Curry with Spinach
>
Palak Paneer
>
Pampelune Morunos Lamb Kebabs
by
Ramuntxo Berria (Olatua)
>
Pan-Fried Abalone with Garlic, Parsley and Seared Coral
by
Thierry Breton (Chez Michel)
>
Pan-Fried Beef Prime Cut and Polenta with Seaweed Butter
by
Nicolas Duquenoy (A la Marguerite)
>
Pan-Fried Fall Vegetables
>
Pan-Fried Fillet of Meagre, Spaghetti Squash and Sea Urchin Emulsion
by
Katsumi Ishida (En Mets Fais ce qu’il te Plaît)
>
Pan-Fried Foie Gras Steaks with Maury Gravy and Black Grapes
by
Thomas Brachet (La Maison Blanche)
>
Pan-Fried Lambs' Kidneys with Garlic Chips, Eggplant Mash and Crunchy Zucchini
by
Thomas L'Hérisson (Auberge Saint Jean)
>
Pan-Fried Red Mullet Fillet with Fresh Figs and Foie Gras
by
Antoine Proye (L'Huîtrière)
>
Pan Fried Squid, Beans and Dried Tomatoes
by
Enrico Masia (Romantica Caffe)
>
Pan-Fried Whitefish Fillet, Caramelized Fennel Compote and Citrus Vinaigrette
by
Julien Gautier (M Restaurant)
>
Pan-Fried Whiting Fillet with Savory and Turnip Confit
by
Mickaël Gaignon (Le Gaigne)
>
Pan-Roasted Chicken with Carrots and Parsnips with Star Anise
by
Ramuntxo Berria (Olatua)
>
Pan-Roasted Salmon and Pea Purée
by
Jesse Schenker (Recette)
>
Pan-fried Pollock with Snail Sauce and Glazed Radish and Turnip
by
Thomas Brachet (La Maison Blanche)
>
Panisses
>
Parcel Baked Mullet and Cherry Tomatoes
>
Parcel Baked Salmon and Tomatoes
>
Parcel Baked Vanilla Sole Roulades
>
Parma Ham, Ricotta and Caramelized Onion Pizza
>
Parsley Flan with Tomato Coulis
by
Caroline Laurent
>
Parsnip Fries
>
Partridge with Green Cabbage and Candied Quince
by
Jean-Luc Germond (Le Sébastopol)
>
Pasta Gratin
>
Pasta Primavera
>
Pasta Salad with Tuna and Pineapple
>
Pasta alla Norma
>
Pasta and Vodka Sauce
>
Pasta with Ham and Basil
by
Julien Cadiou (Restaurant Kei)
>
Pasta with Peas and Ham
>
Pasta with Vegan Pesto Sauce
>
Pastato
by
Adèle Hugot
>
Pastry-less Quiche Lorraine
>
Pauchouse (Fish Cooked in White Wine)
>
Pea Cromesqui and Pine Nut Soup
by
Bruno Viala
>
Peach and Prosciutto Pizza
>
Peanut Butter Chicken
>
Peas with Cured Ham and Lettuce
>
Peking Duck
>
Penne Alla Sorrentina
by
Giovanni Perrone (Café de la Jatte - Cucina italiana)
>
Penne Caponata
>
Penne all'Arrabiata
>
Penne with Goat Cheese, Basil and Pine Nuts
>
Pepper Steak
>
Pepperoni Pizza
>
Persian Chicken Stew
>
Pescado Tikin Xik
by
Ivy Stark (Dos Caminos)
>
Phyllo-Wrapped Salmon with Mango Salsa
>
Picardy Flamiche
>
Pickled Shrimp
>
Pickled Vegetables
>
Pigeon Tagine
>
Pigeon with Chanterelles and Foie Gras
by
Jérôme Brochot (Restaurant Jérôme Brochot)
>
Pike Dumplings
>
Pike Fillet Stewed in Chicken Broth
by
Marc Foucher
>
Pike with Chablis Sauce
>
Pike with Kale
>
Pikliz
>
Pine Nut and Spinach Flank Steak Braciole
>
Pineapple Shrimp
>
Pineapple Sweet and Sour Pork
>
Pineapple and Sesame Seed Salmon Steak
by
Angela Clastre (Le Chéri BIBI)
>
Pinot Noir Trout Stew
>
Piperade
>
Piquillo Pepper Omelet Mille-Feuille
by
Caroline Laurent
>
Piri Guinea Fowl
by
Christophe Casazza
>
Pissaladière
>
Pizza Margherita
>
Pizza Regina
>
Pizza with Eggplant, Pesto, Pine Nuts and Parmesan
>
Plaited Salmon with Virgin Sauce
>
Plaited Sea Bass with Star Anise
>
Poached Egg in Wine Sauce on a Nest of Tagliatelle
by
Jean-Yves Corvez
>
Poached Eggs With a White Bean and Chorizo Velouté
by
Pierre Cheucle (Chez Brigitte)
>
Poached Eggs in Red Wine Sauce
>
Poached Eggs on Toast with Pesto and Avocado
>
Poached Flounder with Winkles
by
Amandine Chaignot (Hôtel Raphael)
>
Poached Haddock with Fennel and Carrots
by
Thierry Breton (Chez Michel)
>
Pochouse
>
Polenta Fries with Tomato Chili
>
Polenta Vegetable Crumble
>
Polenta and Salmon Sashimi
by
Benjamin Darnaud
>
Polenta with Wild Mushrooms
>
Pollock with Coconut Milk and Espelette Chili
by
Antony Cointre
>
Pommes Anna
>
Pommes Anna Galette with Bayonne Ham and Chanterelle Mushrooms
by
Xavier Isabal (Ithurria)
>
Pontissalienne Cutlets
>
Porcini Flan
>
Porcini Mushroom Lasagna with Foie Gras and Celery
by
Caroline Laurent
>
Porcini Mushroom Risotto
>
Porcini-Stuffed Pike Perch, Pig's Trotters with Foie Gras and Veal Jus
by
Christian Lherm (L'Arc-en-Ciel)
>
Pork And Apple Crisp
by
Christophe Casazza
>
Pork Carnitas
>
Pork Cheek with Orange Juice and Tandoori Powder
by
Antony Cointre
>
Pork Chops Pizzaiola
>
Pork Chops with Cider and Mustard
>
Pork Colombo
>
Pork Filet Mignon with Colman's Mustard and Grape Juice
by
Christophe Casazza
>
Pork Filet Mignon with Creamy Mustard Sauce
>
Pork Filet Mignon with Roquefort
>
Pork Fillet Mignon with Cider and Porcini Mushrooms
>
Pork Fillet Mignon with Figs
>
Pork Lo Mein
>
Pork Loin with Lebanese Tabbouleh and Anchovies
by
Antony Cointre
>
Pork Meatballs with Garlic and Chive Cream Sauce
>
Pork Ribs Jambalaya
by
Sarah Savoy
>
Pork Ribs with Cockles
by
Antony Cointre
>
Pork Ribs with Lentils
>
Pork Roast with Lemongrass
>
Pork Shoulder Confit with Mustard
>
Pork Tamales with Chipotle Mayonnaise
>
Pork Tenderloin Stuffed with Tapenade
>
Pork Tenderloin Tournedos in a Gingerbread Crust
>
Pork Tenderloin with Nori and Vegetable Chop Suey
by
Bruno Viala
>
Pork Wok with Satay Sauce
>
Pork and Kidney Bean Potée Berrichonne
>
Pork and Lentils
>
Pork with Black Bean Sauce
>
Pork with Cabbage
>
Pork with Clams
>
Pot Roast
>
Pot Roast Brisket
>
Pot-au-Feu
by
Guillaume Gomez (Palais de l'Elysée)
>
Potato Cakes
>
Potato Cakes with Jumbo Shrimp
>
Potato Croquettes with Sauce
>
Potato Croquettes with Vegetables
>
Potato Dumplings
>
Potato Gnocchi
>
Potato Latkes
>
Potato Pancakes
>
Potato, Pear and Celeriac Gratin
by
Julien Gautier (M Restaurant)
>
Potato Soufflé
>
Potato Surprise
>
Potato Truffiat
>
Potato Waffles
>
Potato, Zucchini and Coral Lentil Curry
>
Potato and Chive Blinis
>
Potato and Zucchini Fritters
>
Potatoes Boulangère
>
Potatoes Filled with Cancoillote
by
Marc Faivre (Le Bon Accueil)
>
Potatoes and Bacon au Gratin
by
Guillaume Gomez (Palais de l'Elysée)
>
Prawn Tartare with a Bisque Shooter
by
Thomas Brachet (La Maison Blanche)
>
Primavera Risotto
>
Prosciutto and Provolone Beef Pinwheel with Pesto Sauce
>
Provençal Omelet
>
Provençal Pilaf with Shrimp
>
Provençal Roast Sea Bream
>
Provençal Sautéed Calamari
by
Jean-Yves Corvez
>
Provençal Stuffed Sea Bream
>
Provençal Tomatoes with Hazelnuts
>
Puff Pastry with Lamb and Herbs
by
Mercotte
>
Pulled Pork Sandwich
>
Pumpkin Purée
>
Pumpkin Ravioli with Butter and Sage
>
Pumpkin and Quince Tart
by
Alexandre Elkouby (La Ménagerie de Verre)
>
Puttanesca Spaghetti with Sardines
by
Christophe Casazza
>
Quail Cooked Two Ways with Seared Fruit
by
Julien Cadiou (Restaurant Kei)
>
Quail Fricassee with Grapes
by
Jean-Yves Corvez
>
Quesadillas with Portabella Mushrooms and Spinach
>
Quiche Lorraine
>
Quiche with Rillettes
>
Quick Beef and Lemongrass Stew
>
Quick Chicken Curry
>
Quick Chicken Stew
>
Quick Peach, Apricot and Pistachio Chicken
by
Christophe Casazza
>
Quinoa Tabbouleh
>
Quinoa Vegetable Cakes
>
Quinoa Vegetable Fritters
>
Quinoa and Leek Gratin
>
Quinoa and Lentil Pilaf
>
Quinoa and Squid with Smoked Eggplant
by
Benjamin Darnaud
>
Quinotto Primavera
>
Rabbit, Apple and Prune Torte
>
Rabbit Fricassée with Carrots
by
Guillaume Gomez (Palais de l'Elysée)
>
Rabbit Gibelotte with Cider
by
Jean-Yves Corvez
>
Rabbit Pastries with Seasoned Tomato and Apricot Compote
by
Christophe Beaufront (L’Avant-goût)
>
Rabbit Pie with Apricots
by
Guillaume Gomez (Palais de l'Elysée)
>
Rabbit Skewers
>
Rabbit Stew
>
Rabbit with Gorgonzola Cheese
by
Antony Cointre
>
Rabbit with Mustard Sauce
>
Rabbit with Prunes
>
Rack of Lamb with Prunes, Oranges and Artichoke Hearts
by
Alexandre Elkouby (La Ménagerie de Verre)
>
Rack of Noir de Bigorre Pig, Chestnut and Truffle
by
Eric Sapet (La Petite Maison de Cucuron)
>
Rainbow Curry
>
Raspberry Calf Liver
by
Jean-Yves Corvez
>
Ratatouille Niçoise
>
Ravioli Au Gratin
>
Raw Lasagna
>
Raw Pasta al Pomodoro Fresco
by
Camila Prioli (Sol Semilla)
>
Razor Clams, Lime and Melon Dumplings and Green Apple Salad
by
Thomas Boullault (L'Arôme)
>
Red Berry Ostrich
by
Christophe Casazza
>
Red Chili Snapper
>
Red Kuri Squash and Hazelnut Melt
>
Red Mullet Fillet with Green Aniseed, Mild Pepper and Celery Mousseline
by
François Pasteau (l'Epi Dupin)
>
Red Mullet Fillet with Green Asparagus, Grapefruit, and Bottarga
by
Mathieu Rostaing Tayard (Le 126)
>
Red Mullet Fillet with Light Bell Pepper Cream
by
Dominic Moreaud (Tout le monde à table)
>
Red Mullet Fillets with Lemon, Fresh Peas with Ginger and a Spicy Tomato Sauce
by
Samuel Cavagnis (Le Versance)
>
Red Mullet Fillets with Snow Peas, Grapefruit and Wasabi
by
Antony Cointre
>
Red Wine Confit Oxtail
by
Guillaume Gomez (Palais de l'Elysée)
>
Rice, Bell Pepper and Feta Balls
>
Rice Croquettes with Spiced Tomato Sauce
>
Rice Noodles with Cabbage Kimchi
>
Rice Pilaf
>
Rice with Kidney Beans and Chorizo
>
Ricotta, Arugula and Pea Tart
>
Ricotta, Mushroom and Truffle Oil Flatbread
>
Ricotta and Spinach Malfatti
>
Rigatoni with Braised Short Rib Pasta
by
Jesse Schenker (Recette)
>
Rigatoni with Morels
by
Didier Coly (Costes)
>
Risotto
>
Risotto Primavera
by
Guillaume Gomez (Palais de l'Elysée)
>
Risotto-Style Pasta with Porcini Mushrooms
>
Risotto alla Marinara
by
Williams Jacquier (Le Vivarais)
>
Roan Ravioli and Beurre Blanc with Tomato and Chive
by
Thomas Boullault (L'Arôme)
>
Roast Beef à la Gabriel Flores
by
Angela Clastre (Le Chéri BIBI)
>
Roast Beef with Vegetables
>
Roast Chicken
>
Roast Chicken with Mashed Potatoes
>
Roast Glazed Pork and Corn Blini
by
Bruno Viala
>
Roast Langoustine and Exotic Condiment
by
Julien Cadiou (Restaurant Kei)
>
Roast Pigeon Supreme with Dried Apricot
>
Roast Pork Loin with Orange
>
Roast Pork with Honey and Citrus Fruits
>
Roast Rabbit with Figs and Cured Ham
>
Roast Squab with Cilantro Peas
by
Guillaume Sanchez (Atelier Noir)
>
Roast Turkey Poult with Mustard and White Wine
>
Roast Veal Tenderloin with Verbena, Solliès Figs and Maury Caramel
by
Olivier Elzer (Restaurant gastronomique Pierre)
>
Roasted Asparagus and Mixed Sautéed Greens
>
Roasted Bass, Chopped Snow Peas, Octopus and Chorizo
by
Stéphane Fumaz (Le Jardinier)
>
Roasted Brittany Lobster, Cuttlefish Sautéed in Sweet Garlic, Risotto and Chorizo Iberico
by
Davy Tissot (Les Terrasses de Lyon)
>
Roasted Brussels Sprouts with Sage and Bacon
>
Roasted Butternut Squash and Sage Pasta
>
Roasted Capon with Chestnuts
>
Roasted Carrots with Chimichurri Sauce
by
Haan Palcu-Chang (Mary Celeste)
>
Roasted Cherry Tomato Tarts
>
Roasted Chicken with Chorizo
by
Guillaume Gomez (Palais de l'Elysée)
>
Roasted Cockerel in Cider
>
Roasted Cockerel with Thyme Sauce
by
Dominic Moreaud (Tout le monde à table)
>
Roasted Cod Fillet, Béarn Corn Beans and Aldudes Chorizo
by
Xavier Isabal (Ithurria)
>
Roasted Cod Fillet, Virgin Blackcurrant Sauce and Fresh Oregano
by
Bertrand Grébaut (L'Agapé)
>
Roasted Cod Fillet with Iberian Bacon and Mashed Potatoes with Basil
by
Didier Coly (Costes)
>
Roasted Cod Loin with Passion Fruit Sauce
by
Angela Clastre (Le Chéri BIBI)
>
Roasted Cod, Oysters, Leeks with Nutmeg and Shallot Cream
by
Michel Reutenauer (Le Carré des Sens)
>
Roasted Coquelet
>
Roasted Duck Breast with Celeriac Mash
>
Roasted Duck Breast with Raspberries and Pan-Fried Wild Mushrooms
by
Christian Têtedoie (Têtedoie)
>
Roasted Duckling with Orange Sauce and Seasonal Root Vegetables
by
Rémi Van Peteghem (Sensing)
>
Roasted Iberian Pork Chops and Celeriac Parmesan Fondant with Truffle
by
Michel Reutenauer (Le Carré des Sens)
>
Roasted John Dory
by
Christian Têtedoie (Têtedoie)
>
Roasted John Dory with Andouille and Buckwheat Tagliatelle
by
Thierry Breton (Chez Michel)
>
Roasted Lamb Loin, Date Crunch, Polenta and Tagine Jus
by
Davy Tissot (Les Terrasses de Lyon)
>
Roasted Lamb Saddle with Thyme and Seasonal Vegetables
by
François Martin (Les enfants terribles)
>
Roasted Monkfish Cheeks with Shellfish Medley and Smashed Potatoes with Saffron
by
Samuel Cavagnis (Le Versance)
>
Roasted Monkfish with Bacon
>
Roasted Monkfish with Mushrooms and Bourride Apricot Sauce
by
Thomas Brachet (La Maison Blanche)
>
Roasted Monkfish with Pesto
>
Roasted Parsnips with Raita and Honey
by
Haan Palcu-Chang (Mary Celeste)
>
Roasted Partridge with Cabbage and Chesnuts
by
Katsumi Ishida (En Mets Fais ce qu’il te Plaît)
>
Roasted Pigeon Ballotine with Chanterelle Mushrooms and Port Sauce
by
William Rollet
>
Roasted Pigeon Breast with Pearl Onions Tatin
by
Amandine Chaignot (Hôtel Raphael)
>
Roasted Pork Chop, Mussels, Whelks and Snails
by
Katsumi Ishida (En Mets Fais ce qu’il te Plaît)
>
Roasted Pork Knuckle with Honey and Citrus Fruit
by
Christophe Casazza
>
Roasted Salmon with Vanilla, Sautéed Leeks
by
François Adamski (Le Gabriel)
>
Roasted Scallops with Cauliflower, Mango and Passion Fruit
by
Thomas Brachet (La Maison Blanche)
>
Roasted Sea Bass with Herb and Mushroom Risotto and Champagne Mousse
by
Yoni Saada (Osmose)
>
Roasted Sea Scallops with Caramelized Broccoli, Andouille Sausage and Soft Egg
by
Michael Ferraro (Delicatessen)
>
Roasted Sesame Shrimp Skewers with Nuoc Mam Sauce and Risotto
by
Benjamin Bajeux (Balsamique)
>
Roasted Squash and Black Bean Tacos
>
Roasted Stuffed Chicken Supreme with Mango and Sesame Seeds
by
Angela Clastre (Le Chéri BIBI)
>
Roasted Stuffed Turkey
>
Roasted Turbot Steak with Béarnaise Sauce and Thick Cut Fries
by
Didier Coly (Costes)
>
Roasted Venison Fillet with Dark Chocolate Sauce and Chestnuts
by
Yannick Tessier (Le Jardin d’Ampère)
>
Roasted Venison Fillet with Juniper Berries, Braised Salsify and Golden Raisin Coulis
by
Rémi Van Peteghem (Sensing)
>
Rolled Herb Omelet
>
Roman Crostini
>
Roman-Style Scallops
by
Julien Cadiou (Restaurant Kei)
>
Root Vegetable Gnocchi
>
Root Vegetable Purée
>
Rosemary Lamb Skewers
>
Saddle of Lamb with Crunchy Polenta and Black Olive Tapenade
by
Frédéric Robert (La Grande Cascade)
>
Saddle of Lamb with Herbs, Baby Vegetables, Chestnut Purée and Rosemary Sauce
by
William Rollet
>
Saffron and Honey Coquelet
>
Sakana Don (Rice and Fish Bowl)
>
Salmon Broccoli Parmentier
>
Salmon Cakes
>
Salmon Candies and Rice Hamburgers
by
Rachel Khoo
>
Salmon Carpaccio and Vegetable Tagliatelle
by
Jean-Yves Corvez
>
Salmon Cooked in Paper Parcels
>
Salmon Coulibiac
>
Salmon Duo with Cauliflower and Broccoli Ragout
by
Benjamin Bajeux (Balsamique)
>
Salmon Fillet with Green Sauce
>
Salmon Florentine
>
Salmon Lasagna
by
Guillaume Gomez (Palais de l'Elysée)
>
Salmon Nigiri
by
Hisayuki Takeuchi (Kaiseki)
>
Salmon Parcels with Tapenade
>
Salmon Pavé in a Poppy Seed Crust
>
Salmon Pavé with Sorrel
>
Salmon Plaits with an Aromatic Garnish
>
Salmon, Potato, Leek and Zucchini Cannelloni
by
Nicolas Duquenoy (A la Marguerite)
>
Salmon Soufflé
>
Salmon Stew
by
Virginie Guitard
>
Salmon Yakitori
>
Salmon and Bacon Skewers with Honey
>
Salmon and Dill Tart
>
Salmon and Herb Fishcakes
>
Salmon and Herb Frittata
>
Salmon and Spinach Tart
>
Salmon and Tarragon Skewers
>
Salmon and Vegetable Cocotte
>
Salmon with Champagne Sauce
>
Salmon with Greens
>
Salmon with Leek Risotto
>
Salmon with a Raspberry Butter Sauce
>
Salt Baked Sea Bream
>
Salt and Pepper Crusted Tuna Rolls with Sesame, Cilantro, and Honey Sauce
by
Frédéric Robert (La Grande Cascade)
>
Salted Sea Bream
by
Jean-Yves Corvez
>
Saltimbocca-Style Monkfish, Braised Baby Spinach and Sun-Dried Tomatoes
by
Benoist Rambaud (Le Jardin des cygnes)
>
Saltimbocca alla Romana
>
Sarah Savoy's Cajun Christmas
by
Sarah Savoy
>
Sarcives
>
Sardine Escabeche with Espelette Pepper
>
Sarthe Pot
>
Sausage, Bacon and Potato Hot Pot
>
Sausage Pie
>
Sausage Rougail
>
Sausage on a Bed of Polenta
>
Sausage with Beer-Infused Sauerkraut
>
Sausauge Brioche with Port Sauce
>
Sautéed Ginger Beef
by
Jean-Yves Corvez
>
Sautéed Rabbit
>
Sautéed Razor Clams and Morel Mushrooms with Wild Garlic
by
Thomas Boullault (L'Arôme)
>
Sautéed Veal Sweetbread with Grenaille Potatoes, Watercress and Garlic
by
Thierry Breton (Chez Michel)
>
Sautéed Wild Mushrooms
>
Savory Greek Cheesecake
>
Savory Squash Cheesecake
>
Savoyard Fondue
>
Scallop Carpaccio and Cauliflower Tabbouleh with Dill
by
Jean-Yves Corvez
>
Scallop Tournedos with Endive Cream
by
Jean-Yves Corvez
>
Scallop and Razor Clam Gratin, Artichoke Vinaigrette and Red Kuri Squash Purée
by
William Rollet
>
Scallop and Vegetable Fricassée
>
Scallops, Cauliflower and Chorizo Emulsion
by
Bertrand Grébaut (L'Agapé)
>
Scallops, Roasted Artichokes and Mâche
by
Rémi Van Peteghem (Sensing)
>
Scallops and Puy Green Lentils with Truffles and Shallots
by
Nicolas Sale (La Table du Kilimandjaro)
>
Scallops in Coconut Milk
by
Christophe Casazza
>
Scallops with Leeks and Peppermint Cream
by
Gilles Grasteau (Le First, Westin Paris)
>
Scallops with Spring Vegetables and Lemon
by
Alison Price Becker
>
Scrambled Eggs with Asparagus
>
Scrambled Eggs with Chicken Livers and Madeira Sauce
by
Virginie Guitard
>
Scrambled Eggs with Truffle
by
Guillaume Gomez (Palais de l'Elysée)
>
Scrambled Soft Boiled Eggs with Foie Gras
>
Sea Bass Fillet Coated in Pesto
>
Sea Bass Fillet, Fennel Compote, and Bouillabaisse Reduction with Argan Oil
by
Martin Schmied (Magali et Martin)
>
Sea Bass Fillet with Braised Fennel and Tarragon
by
Dominic Moreaud (Tout le monde à table)
>
Sea Bass Fillet with Braised Leeks and Oyster Tartare
by
Franck Marchesi-Grandi
>
Sea Bass Fillet with Dill
>
Sea Bass Fillet with Roasted Carrots
by
Alexandre Elkouby (La Ménagerie de Verre)
>
Sea Bass Fillet with Sesame Seed Crust
>
Sea Bass Fillet with Tapenade
>
Sea Bass Fillet with Zucchini and Raspberry Butter
>
Sea Bass Rolls with Pancetta and Parmesan
>
Sea Bass Steak with Colonnata Bacon,Tarragon Chanterelles and Chicken Stock
by
Olivier Elzer (Restaurant gastronomique Pierre)
>
Sea Bass Stuffed with Fennel in a Salt Crust
by
Guillaume Gomez (Palais de l'Elysée)
>
Sea Bass and Porcini Parcels
>
Sea Bass with Chinese Cabbage and Grapefruit in Nora Chili Sauce
by
Anthony Boucher (Jean)
>
Sea Bass with Golden Butter and Lemon Potatoes
by
Antony Cointre
>
Sea Bass with Grapefruit and White Asparagus
by
Thomas L'Hérisson (Auberge Saint Jean)
>
Sea Bass with Lentils
>
Sea Bass with Macadamia Nuts
by
Christophe Casazza
>
Sea Bass with Smoked Bacon and Mashed Vitelotte Potatoes
by
Nicolas Duquenoy (A la Marguerite)
>
Sea Bream, Apple and Mint Tartare
>
Sea Bream Basquaise
>
Sea Bream Ceviche, Young Mizuna and Fine Sweet Potato Mash
by
François Martin (Les enfants terribles)
>
Sea Bream Escabeche
>
Sea Bream Fillet with Roquefort
>
Sea Bream Fillet with Seaweed
by
Christophe Casazza
>
Sea Bream Fillets in Pancetta
>
Sea Bream Fillets in an Almond Crust
>
Sea Bream Niçoise
>
Sea Bream Sashimi
by
Hisayuki Takeuchi (Kaiseki)
>
Sea Bream and Pesto Roulades
>
Sea Bream with Anchovies and Saffron Rice
by
Marcel Baudis (L'Oulette)
>
Sea Bream with Apple Crumble, Baby Carrots and Cider Sauce
by
William Rollet
>
Sea Bream with Pears and Szechuan Pepper
>
Seafood Lasagna
>
Seafood Risotto
>
Seafood Skewers
>
Seafood Stew
>
Seafood Stew with Star Anise
>
Seafood Whole Wheat Pasta
>
Seafood and Tomato Casserole
>
Seafood and Vegetable Aioli
>
Seared Duck Breast with Chanterelles
>
Seared Foie Gras and Scallops with Pears
by
Fabrice Fontaine (Domaine de Chantilly)
>
Seared Scallops with Celery and Carrots
by
François Pasteau (l'Epi Dupin)
>
Seared Veal Rump, Tuna Sauce, Parmesan and Arugula
by
Enrico Masia (Romantica Caffe)
>
Seaweed and Oyster Purée
by
Christophe Casazza
>
Sesame Coated Mussels, Sweet Potato Purée and Curry Sauce
by
François Pasteau (l'Epi Dupin)
>
Sesame Roasted Pavé of Salmon
>
Seven Hour Leg of Lamb
by
Guillaume Gomez (Palais de l'Elysée)
>
Shepherd's Pie with Spring Vegetables
>
Shirred Eggs with Mushrooms, Garlic and Parsley Bread
by
Eric Brujan (L'Orénoc)
>
Shirred Eggs with Shrimp in Whisky Flambé
by
Marc Foucher
>
Shoulder of Beef with Braised Endives
by
Mickaël Gaignon (Le Gaigne)
>
Shredded Pork Tacos with Mango Salsa
>
Shrimp Brandade
by
Rougui Dia (Le Vraymonde)
>
Shrimp Fried Rice
>
Shrimp Masala
>
Shrimp Pad Thai
>
Shrimp and Grits
>
Shrimp and Scallop Carbonara with Parmesan Crisps
by
Benjamin Bajeux (Balsamique)
>
Sicilian Pizza
>
Sicilian-Style Stuffed Sardines
>
Skate in Butter Sauce
>
Skewers with Curry and Ras el Hanout
>
Skillet Shrimp with Tamarind Sauce
by
Angela Clastre (Le Chéri BIBI)
>
Sliced Beef with Mint, Zucchini and Preserved Lemon
>
Sloppy Joes
>
Slow-Cooked Barbecue Brisket
>
Slow-Cooked Pork Shoulder with Roasted Vegetables
by
Olivier Belval (Mon bistrot à moi)
>
Smashed Potatoes with Parmesan and Basil
>
Smoked Haddock and Celery Pie
>
Smoked Haddock and Tarragon Brandade
by
Thomas Brachet (La Maison Blanche)
>
Smoked Pork Ribs with Sage and Lime-Blossom
by
Yannick Tessier (Le Jardin d’Ampère)
>
Smoked Roast Pigeon with Verbena, Roasted Asparagus and Savory Gravy
by
Samuel Cavagnis (Le Versance)
>
Smoked Salmon Pizza
>
Smoked Salmon, Roseval Potatoes and Cancoillotte Cheese Fondue
by
Thomas Boullault (L'Arôme)
>
Smoked Salmon and Scrambled Eggs
>
Soba Noodles with Salmon
>
Soft Boiled Eggs With Khmer Sauce
by
Christophe Casazza
>
Soft Corn Tortillas
by
Ivy Stark (Dos Caminos)
>
Soft Potato Cakes with Saffron
by
Guillaume Gomez (Palais de l'Elysée)
>
Sole Dieppoise
>
Sole Meunière
>
Sole Viennoise with Porcini Mushrooms
by
Jean-Luc Germond (Le Sébastopol)
>
Sole in White Wine Sauce
>
Sole with Grapefruit and a Seed Crust
by
Bruno Viala
>
Sole with Mushroom Duxelle
>
Sorrento-Style Cannelloni
>
Southwestern Scrambled Eggs
>
Soy-Glazed Mackerel with Pepper
by
Philippe Delacourcelle (Le Pré Verre)
>
Soy Steamed John Dory Fillet with Onion Shoot and Shiitake Mushrooms
by
Yannick Papin (Restaurant BON)
>
Spaetzle
>
Spaghetti Bolognese
>
Spaghetti-Stuffed Squash
>
Spaghetti al Pomodoro
>
Spaghetti and Italian Meatballs
>
Spaghetti with Rustic Arugula and Walnut Pesto
>
Spanish Risotto
>
Spareribs with Roquefort Sauce
by
Benjamin Darnaud
>
Spelt Risotto with Fall Mushrooms
>
Spiced Duck Breast
>
Spiced Duckling Fillets with Celeriac and Green Apple Purée
by
Samuel Cavagnis (Le Versance)
>
Spiced Monkfish Osso Bucco
>
Spiced Pork Tenderloin
>
Spiced Red Kurri Squash and Carrot Tagine
>
Spicy Chicken Escalopes
>
Spicy Fish Koftas
>
Spicy Fried Potatoes
>
Spicy Indian Vegetable Curry
>
Spicy Relish Hot Dogs
>
Spinach Cake
by
Guillaume Gomez (Palais de l'Elysée)
>
Spinach Fettuccine with Grilled Monkfish and Corn
>
Spinach Risotto
by
terrESa
>
Spinach Saka Saka
>
Spinach Soufflé
>
Spinach and Chorizo Baked Eggs
>
Spinach and Feta Cheese Pie
>
Spinach and Feta Crumble
>
Spinach and Goat Cheese Risotto
>
Spinach and Poached Egg Pita Pizza
>
Spinach and Quinoa Flan
>
Spinach and Ricotta Conchiglie
>
Spinach and Ricotta Lasagna
>
Spinach and Ricotta Ravioli
>
Split Pea Purée with Bacon
>
Spring Vegetable Casserole
>
Spring Vegetable Fricassée
>
Squash Pancakes
>
Squash Soufflé
>
Squid and Red Pesto Risotto
by
Caroline Laurent
>
Squid with Espelette pepper
>
Steak with Grilled Leek and Crisp Potato
by
Benjamin Darnaud
>
Steamed Meagre with Swiss Chard and Wasabi Mayonnaise
by
Loïc Montel (Le Murano)
>
Steamed Peas with Herbs
>
Steamed Potatoes with Smoked Salmon and Tarragon
by
Mercotte
>
Steamed Sea Bream Stew
by
Rougui Dia (Le Vraymonde)
>
Steamed Vegetables with Herb Sauce
>
Stewed Okra and Tomatoes
>
Stir-Fried Mushrooms and Zucchini
>
Stir-Fried Snow Peas
>
Stout-Infused Roast Beef
>
Stout Marinated Sirloin Steak
>
Stout Stew
>
Stuffed Bell Peppers
>
Stuffed Cabbage Leaves with Oxtail and Pan-Fried Foie Fras
by
Marcel Baudis (L'Oulette)
>
Stuffed Chicken Breasts Wrapped in Bacon
>
Stuffed Christophine Squash
>
Stuffed Conchiglie
>
Stuffed Eggs
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Stuffed Endives
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Stuffed Guinea Fowl
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Stuffed Lamb Shoulder
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Stuffed Mushrooms
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Stuffed Partridge
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Stuffed Pigeon Breast with Morels, Grilled Pigeon Legs and Pearl Barley Risotto with Asparagus Tips
by
Benoist Rambaud (Le Jardin des cygnes)
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Stuffed Pigeon with Couscous and Onion
by
Olivia Valere (Le Babilonia)
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Stuffed Pork
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Stuffed Pork Chops
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Stuffed Potatoes with Red Wine
by
Guillaume Gomez (Palais de l'Elysée)
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Stuffed Rabbit Saddle
by
Jean-Yves Corvez
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Stuffed Sea Bass Fillet
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Stuffed Squash
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Stuffed Squid
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Stuffed Tomatoes
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Stuffed Veal Breast
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Stuffing Mac and Cheese
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Succotash
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Sugar Pork
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Summer Fry-up
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Summer Vegetable Casserole
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Summer Vegetable Tian
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Sun-Dried Tomato, Goat Cheese and Artichoke Puff Pastry
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Sun-Dried Tomato and Parmesan Polenta Bars
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Super Cabbage Foie Gras
by
Pierre Cheucle (Chez Brigitte)
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Surf and Turn Lentils
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Surprise Potatoes with Basil
by
Mercotte
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Sweet Potato Casserole and Pecan Crumble
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Sweet Potato Gnocchi with Roasted Mushrooms and Brown Butter Walnut Sauce
by
Michael Ferraro (Delicatessen)
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Sweet Potato Gratin with Goat Cheese and Hazelnuts
by
Caroline Laurent
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Sweet Potato and Coconut Milk Purée
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Sweet Soy Sauce Chicken
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Sweet and Savory Lamb with Sesame
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Sweet and Sour Fish
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Sweet and Sour Meatballs
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Sweetbread Pastries à la Financière
by
Jean-Yves Corvez
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Sweetbread Veal, Cream Sauce and Sucrine Salad
by
Nicolas Duquenoy (A la Marguerite)
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Swiss Chard Gratin with Smoked Bacon and Parmesan
by
Guillaume Gomez (Palais de l'Elysée)
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Swiss Chard Pie
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Swiss Chard Quiche
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Swordfish with Exotic Fruit Julienne and Chanterelles
by
Guillaume Sanchez (Atelier Noir)
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Szechuan Pork
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Tacos al Pastor
by
Ivy Stark (Dos Caminos)
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Tagliatelle Carbonara
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Tagliatelle with Pesto
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Tagliatelle with Vegetables
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Tagliolini with Seasonal Vegetables
by
Giovanni Perrone (Café de la Jatte - Cucina italiana)
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Tandoori Chicken
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Tandoori Lamb
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Tapenade Studded Roasted Salmon Steak with Crunchy Vegetables
by
Marc Foucher
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Tapenade and Sesame Encrusted Guinea Fowl Supreme
by
Guillaume Gomez (Palais de l'Elysée)
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Tarragon Chicken
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Tatin Tartiflette
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Tequila Lime Chicken Wings
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Teriyaki Salmon Skewers
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Tête de Veau and John Dory Tart
by
Grégory Burgeat (B. Restaurant)
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Texas Benedict
by
Michael Ferraro (Delicatessen)
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Texas-Style Beef Chili
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Thai Beef Stew with Coconut Milk
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Thai Potato Salad
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Thai Skirt Steak
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Thai-style Tartare with Crispy Rice
by
Ornella Hubel (Les Frangines)
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Thanksgiving Leftover Gumbo
by
Judith Bluysen (Thanksgiving)
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Thanksgiving Leftover Shepherd's Pie
by
Judith Bluysen (Thanksgiving)
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Thanksgiving Quesadillas
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Thanksgiving Stuffed Turkey Breast
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Three Fish Blanquette
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Thyme Smoked Aubrac Beef Tenderloin
by
Yannick Tessier (Le Jardin d’Ampère)
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Tofu Omelet with Peanut Sauce
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Tom Kha Thai Vegetable Soup
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Tomato-Basil Tartlet with Tapenade
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Tomato, Goat Cheese and Basil Quiche
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Tomato, Goat Cheese and Rosemary Risotto
by
Giovanni Perrone (Café de la Jatte - Cucina italiana)
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Tomato Risotto
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Tomato Tarts and Pesto Mousse
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Tomato, Wholegrain Mustard, Sliced Iberian Ham and Arugula Tart
by
Julien Cadiou (Restaurant Kei)
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Tomato and Mustard Tart
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Tomatoes Stuffed with Confit Lamb Shoulder
by
François Adamski (Le Gabriel)
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Tomatoes Stuffed with Vegetables and Fresh Goat Cheese
by
Alice Bardet (Le Boudoir)
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Tonka Bean and Monkfish Blanquette
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Tonkatsu
by
Hisayuki Takeuchi (Kaiseki)
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Torta Pizzico
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Tortilla Salad
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Tournedos Rossini
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Traditional Beef Stroganoff
by
Martin Schmied (Magali et Martin)
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Traditional Onion Tart
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Traditional Oven Roasted Vegetables
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Traditional Pot-au-Feu
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Tripe Lyonnaise
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Truffle Encrusted Scallops with Smoked Potatoes
by
Grégory Burgeat (B. Restaurant)
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Truffle, Leek and Shallot Tartlet
by
Thomas Brachet (La Maison Blanche)
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Tsukemono
by
Hisayuki Takeuchi (Kaiseki)
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Tsukune
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Tuna Balls and Tomato Sauce
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Tuna Burger
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Tuna Casserole
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Tuna Crumble
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Tuna Maki
by
Hisayuki Takeuchi (Kaiseki)
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Tuna Mille-Feuille with a Sesame Crust
by
Ornella Hubel (Les Frangines)
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Tuna Picatta
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Tuna, Ricotta and Chive Quiche
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Tuna Tartare, Avocado, Creme Fraiche and Taro Root Chips
by
Michael Ferraro (Delicatessen)
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Tuna with Piquillo Sauce
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Tunisian Couscous
by
Andrée Hepp
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Turbot Fillet with Champagne Sabayon
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Turkey Chorizo Burrito
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Turkey Meatballs
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Turkey Osso Buco
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Turkey Pie with Foie Gras
by
Virginie Guitard
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Turkey Skewers and Cream of Chanterelle
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Turkey Tournedos with Chanterelle and Morel Mushrooms
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Turkey and Chicken Chili
by
Michael Ferraro (Delicatessen)
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Turkey and Herb Meatballs
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Turkey with Chestnut Stuffing
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Turnip Tatin
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Tuscan Stewed Chicken Thighs
by
Alison Price Becker
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Twice Baked Potatoes
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Tzimmes
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Valencian Paella
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Vanilla Shrimp
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Vanilla and Champagne Sea Bass
by
Olivia Valere (Le Babilonia)
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Veal Axoa
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Veal Blanquette
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Veal Casserole with Tomato and Lardons
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Veal Confit with Chestnuts, Sweet Potatoes and Spinach
by
Yoni Saada (Osmose)
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Veal Cutlets with Creamed Mushrooms
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Veal Goulash
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Veal Kidney Casserole with Oyster Mushrooms
by
Jean-Yves Corvez
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Veal Kidney Fricassee, Macaroni Gratin
by
Nicolas Duquenoy (A la Marguerite)
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Veal Kidney, Red Beet and Summer Vegetable Broth
by
Thierry Breton (Chez Michel)
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Veal Kidney with Cockles
by
Pierre Cheucle (Chez Brigitte)
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Veal Kidneys with Smooth Potato Mash
by
Olivier Loize (La Famille by Bardet)
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Veal Kidneys with Soft, Fried Potatoes and Basque Ketchup
by
Thomas Boullault (L'Arôme)
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Veal Liver with Lemon in a Herb Crust
by
Thomas Brachet (La Maison Blanche)
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Veal Loin, Sage Gnocchi and Forgotten Vegetables
by
Jean-Luc Germond (Le Sébastopol)
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Veal Marengo
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Veal Orloff
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Veal Parcels in White Wine
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Veal Paupiettes with Tomato and Mozzarella
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Veal Piccata with Basil
by
Jean-Yves Corvez
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Veal Piccata with Lemon
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Veal Piccata with Marsala Wine
by
Giovanni Perrone (Café de la Jatte - Cucina italiana)
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Veal Polpettes with Spicy Cream of Zucchini
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Veal Roulade Skewers
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Veal Scallops with Morels
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Veal Sweetbread with Spring Vegetables
by
Antony Cointre
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Veal Sweetbreads, Whey, and Fourme d'Ambert Cheese
by
Jérome Bigot (Les Grés)
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Veal Tongue, Potato, and Watercress Salad
by
Miss Lunch (Miss Lunch)
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Veal and Vegetable Curry
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Veal with Olives
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Vegan Bolognese Sauce with Spaghetti
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Vegan Tofu, Eggplant and Spinach Lasagna
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Vegetable Bouillabaisse
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Vegetable Couscous
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Vegetable Curry Crumble
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Vegetable Frittata
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Vegetable Pie
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Vegetable Spelt Risotto
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Vegetable Tagine
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Vegetable Tournedos
by
Elise Labide
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Vegetable and Parmesan Crumble
by
Guillaume Gomez (Palais de l'Elysée)
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Vegetable and Parmesan Tortino
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Vegetable and Tofu Quiche
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Vegetables Stuffed with Tofu
by
Caroline Laurent
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Vegetarian Chili
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Vegetarian Christmas by la cucina di terrESa
by
terrESa
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Vegetarian Eggs Benedict
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Vegetarian Enchiladas
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Vegetarian Lasagna
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Vegetarian Mexican Style Lasagna
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Vegetarian Moussaka
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Vegetarian Tostadas with Chipotle Cream
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Veggie Burger
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Velvety Mashed Potatoes
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Vendée Cassoulet
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Venison Fillet with Blueberry Purée, Red Cabbage and Chestnuts
by
Emmanuel Renaut (Flocons de sel)
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Venison Noisette with Morello Cherry Jus, Celeriac Mousseline and Vegetables
by
Yannick Tessier (Le Jardin d’Ampère)
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Venison Poutine with Cranberries
by
Zachary Gaviller
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Vichy Carrots
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Vitello Tonnato
by
Thomas Brachet (La Maison Blanche)
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Vodka-Cooked Beef
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Wagyu and Rhubarb
by
Guillaume Sanchez (Atelier Noir)
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Walnut and Calvados Stuffed Camembert
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Wasabi and Pea Flan
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Wheat Berry, Feta and Fava Bean Trigotto
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Wheat Gratin with Ham and Reblochon Cheese
by
Marc Foucher
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Wheat Risotto with Vegetables
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White Beans in Homemade Tomato Sauce
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White Beans in Tomato Sauce
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White Chicken Chili
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White Chicken Korma
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White Sausage Tart
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White Wine Mackerel
by
Didier Coly (Costes)
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White Wine Sea Bream
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Whiting Bouillabaisse
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Whole Wheat Spicy Spaghetti
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Whole Wheat Zucchini and Tofu Pie
by
Caroline Laurent
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Whole White Cabbage, Mustard and Honey Emulsion, Mustard Powder
by
Loïc Villemin (Toya)
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Wild Alaskan Black Cod
by
Yannick Papin (Restaurant BON)
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Wild Duck with Roasted Figs and Sangria Sauce
by
Sébastien Guénard (Miroir)
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Wild Duck with Spicy Caramel, Ginger and Date Purée and Turnip
by
Yannick Tessier (Le Jardin d’Ampère)
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Wild Mushroom, Herb and Lemon Pappardelle
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Wild Mushroom Omelet
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Wild Rice Casserole
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Wild Sea Bass in a Guérande Salt Crust
by
Bruno Brangea (Marius et Janette)
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Winter Squash Gnocchi
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Winter Squash Gratin
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Wood Pigeon with Porcini Mushrooms
by
Sébastien Guénard (Miroir)
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Woodcock
by
Thierry Breton (Chez Michel)
>
Woven Basque Chicken
by
Elise Labide
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Wrapped Fish with White Wine
by
François Adamski (Le Gabriel)
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Yakisoba
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Yam Gratin and Chicken Yassa
by
Rougui Dia (Le Vraymonde)
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Yogurt and Cilantro Marinated Lamb Chops
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Zen Risotto
by
Christophe Dufau (Les Bacchanales)
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Zucchini Au Gratin
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Zucchini, Basil and Goat Cheese Fusilli
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Zucchini Flan
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Zucchini Purée
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Zucchini Quiche
>
Zucchini Tian
>
Zucchini and Goat Cheese Crumble
by
Ornella Hubel (Les Frangines)
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Zucchini and Goat Cheese Shells
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Zucchini and Mint Tagine
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Zucchini and Parmesan Risotto
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Zucchini and Pine Nut Crumble
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Zucchinis Stuffed with Ewe Cheese and Mint, Wrapped in Cured Ham
by
Thomas Brachet (La Maison Blanche)
>
