Amuse Bouche: Lotus Root and Tenderloin

Chef: Timothy Barton

This innovative appetizer begins with an ingredient many are not familiar with: Lotus root. This is actually the rhizome (a bulky, meaty root, similar in look to ginger root) of the lotus plant, which looks similar to a water...

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...

Apple fine pie

Chef: Patrick Durant

Here's a French version of traditional apple pie.

Apple gratin with pine nuts

Chef: Vicomte et Vicomtesse de la Panouse

Apple gratin with pine nuts Sweet but not overly so, this side dish is a delicious accompaniment to a holiday meal. A nice side dish that can be served at any meal but our favorite is at brunch. This recipe is similar to an...

Apple strudel

Apple strudel Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. The filling is made of grated apples, sugar, cinnamon, raisins, and bread crumbs. A juicy apple strudel should be baked with...

Art Smiths Pesto Sauce

Adapted from Kitchen Life by Art Smith Use this classic to punch up pasta, add to salad dressings, pour on top of potatoes, or add a dash of something special to lasagna.

Asparagous rissolee with truffle puree

Chef: Luc Huysentruyt

Asparagous rissolee with truffle puree A rissole is usually a large meatball often served with rich gravy and steamed veggies. Rissoles can also be made from Asparagus. In order to prepare Asparagus Rissolee with Truffle Puree,...

Aumonieres with strawberries

Chef: Hotels Lucien Barriere Deauville

Aumonieres with strawberries Aumonieres with strawberries- Prepare the strawberries. Cut them in quarters. Marinate for 15 minutes in mint alcohol and minced mint leafs. Butter a dish. Spread the fritter leafs and place...

Avocado sherbet with melon balls and honey

Chef: Hotels Lucien Barriere Deauville

Avocado sherbet with melon balls and honey Avocado sorbet recipe is a very good for the detoxification of the body and is a common practice as many people use in order to rid the body of toxic substances or lose some weight...

Basic Tomato Pasta Sauce

Adapted from A Guide to Modern American Cooking by Pol Martin This basic recipe is ideal for any type of pasta. Add meat, if you like, or additional seasonings. The sauce may be frozen in freezer-proof containers for up to 6...

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...

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...

Beef snout salad with Riesling

Chef: Yvonne Haller

Beef snout salad with Riesling The Mosel Valley has long been considered one of the world's most beautiful river valleys. This region, formerly known as Mosel-Saar-Ruwer in honor of its three rivers, is proud of its Riesling...

Beef strate with red wine

Chef: Alain Pic

Beef strate with red wine The history of corned beef can be traced back to ancient times when it was served in Ireland with cabbage on Easter Sunday or on Saint Patrick's Day. Corned beef is cured and flavored in brine...

Beef Wellington

Chef: Timothy Barton

Traditional Beef Wellington was probably named for Arthur Wellesley, the First Duke of Wellington and the man who defeated Napoleon at Waterloo. The original version of this dish, however, was probably quite simple: A paste of...