Recipes
Chicken Maki Roll with Beet Carpaccio and...
Chef: Steven Gugelmeier
This dish is a mixture of Italian and Japanese food traditions. Maki is a kind of cut roll with fillings. Carpaccio is raw meat or fish. Chef Steven Gugelmeier puts his own spin on these classic foods by rolling vegetables into...
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Zucchini and eggplants cream with saffron
Chef: Jean Andre Charial
Zucchini and eggplants cream with saffron Start with carving the courgettes in small dice. Prepare a caviar of eggplants while cutting the extremity of every eggplant that you envelop them in the aluminum paper, before making...
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Boneless chicken breast with mashed potatoes
Chef: Beatrice et Jacques Ribourel (David Moreno)
Chef David Moreno demonstrates how to make this delicious meal of boneless chicken breasts with mashed potatoes.
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Bass escalope with pine nuts and black olives
Chef: Hotels Lucien Barriere Deauville
Bass escalope with pine nuts and black olives Eating seafood is a healthier option than eating meat, chicken, beef or pork. So, all you seafood lovers follow this video on bass fish for wonderful bass escalope with pine nuts...
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Bull Fillet and Farmhouse Rice
Chef: Hotels Lucien Barriere Deauville
Bull Fillet and Farmhouse Rice Chef Barriere Deauville prepares bull fillet and farmhouse rice. This recipe takes 30 minutes to cook and prepare. The ingredients you will need are bull fillet, rice, shallots, onion, Provence...
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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...
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Guinea fowl supreme stuffed with cabbage and...
Chef: Roland Pierroz
Guinea fowl supreme stuffed with cabbage and foie gras Enjoy this Guinea fowl recipe with cabbage and foie gras. Foie gras means "fat liver”, is one of the world's great culinary experiences. The flavor and texture is virtually...
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Meat Farandoles
Chef: Hotels Lucien Barriere Deauville
Meat Farandoles It may seem as simple as tossing a piece of meat on a hot grill, but cooking a truly perfect steak is much more of an art than you might think. Sometimes, it’s thin slices of pork belly seasoned with nothing but...
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Duck of Challans from la ferte region
Chef: Philippe Gravouille
Duck of Challans from la ferte region For those who think everything tastes like chicken, there's now a duck that tastes like steak. The Challans, a 400-year-old breed once served to French kings, is making its American debut...
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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...
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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...
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Risotto with pumpkin and rosemary
Chef: Renato Piccolotto
Risotto with pumpkin and rosemary Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-based, fish-based, or vegetable-based; many kinds include parmesan cheese, butter,...
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Stuffed goose
Chef: Hotels Lucien Barriere Deauville
Stuffed goose This is a traditional way to prepare a goose, and by traditional it means fire roasted. The fire is the secret to a great goose, but because the fatty juices drip from the goose it can make a big mess. Make sure...
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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...
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Leg of young goat with turnip compote in...
Chef: Georges Wenger
Leg of young goat with turnip compote in gremolata sauce Do you want to do something exciting? Win friends and influence people? Yes? Have you ever prepared a young goat leg? Probably not. Goat is a bit exotic. It always makes...
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