Butternut Squash Soup

Butternut squash soup is a deliciously creamy soup that is perfect for nights in with the family and special people. It works as the perfect starter for delicious meals and dinners. Soups are excellent in starting a delicious...

Calf Head

Chef: Harald Wohlfahrt

Calf Head Calf Head, How-To: Finely cut the vegetables. Boil salted water and prepare a vegetable stock. Put the mask from the calf head into this fond to cook. The sweetbread must cook for about 12-15 minutes. The brains are...

Calf liver (Foie de veau a la Venetian)

Chef: Renato Piccolotto

Watch Chef Renato Piccolotto prepare this delicacy made with calf liver, onions and spices, and garnished with polenta.

Cannelet

Chef: Xavier Mathieu

Chef Xavier Mathieu works a bit of magic with milk, butter, sugar, vanilla, flour, rum, orange peel, almonds and eggs to create this special dessert.

Caramelized puff pastry with strawberries

Chef: Roland Pierroz

Caramelized puff pastry with strawberries A well-made puff pastry is one of the great delights of the French kitchen. Buttery, flaky and rich without being heavy, it is hardly more difficult to make than simple short crust...

Carre dagneau Terre depices

Chef: Lucille et Jacques Bon

Carre dagneau Terre depices Perhaps the most perfectly elegant meal for two, Carre agneau Terre usually has six ribs (three each) guarding that most tender of any cut of meat, the tenderloin. This recipe provides a surprise...

Celery mousse soup with chicken meatballs

Chef: Johann Lafer

Celery mousse soup with chicken meatballs If you have simply bought yourself some celery seed on a whim, or you are simply interested in finding out what it can do for you, there is some information that you should know about...

Char with carrots and honey

Chef: Marc Veyrat

Char with carrots and honey Easy to pack and perfect as crudit?s for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from...

Chard Pie

Chef: Hotels Lucien Barriere Deauville

Chard Pie Chard Tart also known as Tourte de Blette. The history of this goes back to the middle Ages. A tourte made with "blettes" and spinach was described in "Le Menagier de Paris", written in 1393. This is a very easy and...

Cherries with vanilla ice-cream

Chef: Luc Huysentruyt

Cherries with vanilla ice-cream Cherries are so sinful! What to do with a beautiful bowl of cherries and a stash of vanilla beans on a hot summer day? If you manage to rescue the cherries before the boys eat them all, you can...

Cherry fricassee with gingerbread,...

Chef: Hotels Lucien Barriere Deauville

Cherry fricassee with gingerbread, pistachios and ice-cream Fricassee is a loose term for any stew made from vegetables and sauteed meat in a dense white sauce that resembles gravy. It's commonly made with bone-in chicken...

Chicken Fricassee with Cream

Chef: Georges Blanc

Chicken Fricassee with Cream Chicken breasts are loved for their texture and versatility in cooking. Make them a part of any dish - bake, grill, boil or fry. Chicken breasts are quite adaptable and can be used in variety of...

Chicken supreme with anchovy and rosemary

Chef: Jean Andre Charial

Chicken supreme with anchovy and rosemary In cookery, the term supreme is used to describe a breast of chicken with the wing bone attached, generally referred to as Chicken Supreme. The same cut is used for duck, and other...

Chicken traditionally prepared in the...

Chef: Antoine Westermann

Chicken traditionally prepared in the Backoffen This recipe is a special “Backoffen” version, which the Alsatians traditionally eat in during winter. Backoffen means “baker's oven.” Long ago, when the housewives left the...

Chicory sauteed with foie gras

Chef: Roger Souvereyns

Chicory sauteed with foie gras Chicory Sauteed with Foie Gras takes foie gras to the next level in this must-watch and must-try recipe. Chicory is a perennial bushy herb; it is the common name for curly endive. It is part...