Recipes
Beef Fillet Sauteed with Reblochon Cheese...
Chef: Hotels Lucien Barriere Deauville
Beef Fillet Sauteed with Reblochon Cheese and Marrow (bone) The tenderloin and even the sirloin are sometimes called, or rather known, under the name of fillet, when cooked. It comes from the French fillet - tenderloin. The...
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Bass and red mullet croustillants with...
Chef: Philippe Faure-Brac
Bass and red mullet croustillants with potatoes This recipe is extremely simple. The secret lies in the cooking. Special attention must be paid to the red mullet, which cannot endure the slightest overcooking. The same advice...
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Newfoundland Seafood Chowder
Chef: Steven Gugelmeier
Chowders are a combination of soup and stew, almost always made with chunks of seafood. The name “chowder” comes from the large French cauldron-style pot (chaudiere) the dish was originally cooked in. Chowders are also usually...
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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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Anchovis with Herbs and Salads
Chef: Hotels Lucien Barriere Deauville
Anchovis with Herbs and Salads A southern French sauce made from anchovies, garlic and olive oil, often served on toast or with raw vegetables. Ancho?ade, a garlic and anchovy dip, is a specialty from Provence and the city of...
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Antipasto di mare
Chef: Giusepina Beglia
Antipasto di mare Antipasto Di Mare is a yummy Italian seafood appetizer that all your friends would love! Try this Antipasto Di Mare recipe for yourself and you will understand why it is so addictive! The antipasto with...
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Artichoke hearts with crabs, horseradish...
Chef: Luc Huysentruyt
Artichoke hearts with crabs, horseradish butter and chive In Italy, artichoke hearts in oil are the usual vegetable for spring in the 'Four Seasons' pizza (with olives for summer, mushrooms for autumn and prosciutto for...
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Salmon pancakes with caviar
Chef: Georges Blanc
Salmon pancakes with caviar Mix the mash of potatoes and 3 spoons of flour, add the eggs one by one and of cream, until the moment where the dough has the consistence of the dough to crepes. Let rest. Preparation of the salmon:...
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Roebuck filet in apple white calville with...
Chef: Edouard Loubet
Roebuck filet in apple white calville with fuji (jump to immortality) Debone the fish. Season with salt and pepper. Add butter to a frying pan and preheat. Cook fish in the pan, remove, and place on a platter to rest. Add sugar...
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Buttermilk glazed Basa Fillet - toasted...
Chef: Brad Henderson
This healthy dish features Basa, a type of catfish native in Asia. Sometimes Basa is sold as bocourti, river cobbler, panga, or pangassius and is considered very mild in flavor. Complimenting the fish, a “vegetable flash,” or...
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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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Beef fillet with red wine
Chef: Vicomte et Vicomtesse de la Panouse
Beef fillet with red wine The tenderloin and even the sirloin are sometimes called, or rather known, under the name of fillet, when cooked. It comes from the French fillet - tenderloin. The red wine brings out all the best...
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Peaches in english cream and kirsch (White...
Chef: Mario d'Orio
Peaches in english cream and kirsch (White sin amandine in bloom crusty) To prune the peaches (boiling water), make an English cream then and cool it in the fridge. Take the peaches and put there to cool, peel them then....
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Grouper with potatoe corolla in a...
Chef: Mario d'Orio
Grouper with potatoe corolla in a crystallized tomatoes sauce with herbs Empty fish, raise in nets, carve in sections and reserve. Prune the tomatoes, cut them four of them and core. Arrange them on an ovenproof dish, water a...
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Crayfish and Prawn Salad with Butterbeans
Chef: Jean Andre Charial
Crayfish and Prawn Salad with Butterbeans Here’s how to make a fabulous crayfish and prawn salad with Butter beans salad for two. This recipe makes a delicious early autumn lunch or light dinner. The butterbeans and black...
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