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...

Chocolate Kiwis with Orange Sauce

Adapted from Betty Crocker’s Fix-It-Fast Family This elegant, unique dessert is a cinch to make. Whip it up even faster by substituting ready made chocolate syrup for the chocolate chips and shortening.

Duck aiguillettes with pear in wine

Chef: Hotels Lucien Barriere Deauville

Watch and learn how to make this dish made with duck fillets and fruits.

Foie gras ravioli with cepes mushrooms and...

Chef: Clement Bruno

Foie gras ravioli with cepes mushrooms and asparagus Prepare and clean the ceps, before carving them in small gills. Clean then cut the asparagus, while keeping the tips of a 2 cm length for the decoration. Brown the ceps in...

Gourmand lobster and crustacean stew

Chef: Jean Bardet

Gourmand lobster and crustacean stew Lobster is considered a delicacy and many people love its rich taste. Once you have tried this tasty treat, you will definitely want more. However, before you dive in and take a bite, you...

Grilled Onions

Mellow and delicious, grilled onions are quick and easy to prepare and make an excellent addition to hamburgers, or a terrific side dish.

Haddock with zucchini puree

Chef: Luc Huysentruyt

Haddock with zucchini puree This no-fail, simple recipe will be a hit every time, even with NO FISH eaters! Add a little crushed garlic to crumb mix if you have garlic lovers! Goes well with veggies on the side. Enjoy our...

Hippocras with cherries

Chef: Michel Trama

Hippocras with cherries Hippocras or Ypocras was a spiced wine taken at the end of a meal as a digestive. The spices were filtered through a jelly bag known to apothecaries as a manicum hippocraticum - the sleeve of...

Rabbit fillet with lentils

Chef: Roland Pierroz

Rabbit fillet with lentils Rabbit fillet with lentils- Start preparing the rabbit gravy by heating oil in a large cocotte. Color the rabbit pieces. Stir. Add the vegetables and color them, stirring the whole. Moisten with...

Ray with persillade truffle and winkles

Chef: Luc Huysentruyt

Ray with persillade truffle and winkles Ray a la truffle persillade and winkles- The typically “persilladeâ€Â is a sauce, cream or vinaigrette based on parsley, the French word for which is...

Red fruit festival

Chef: Martje Boudeling

Red fruit festival The Mid-Atlantic Red Fruit Festival is an annual reception celebrating the spectacular regional produce of the Mid-Atlantic by pairing top area farmers with leading area chefs with enthusiastic home gardeners...

Seafood Salad (Ligurian)

Chef: Hotels Lucien Barriere Deauville

Seafood Salad (Ligurian) Salads don't have to be boring – there's no reason at all you should stick with plain old lettuce and carrots to create a light meal. Looking for seafood salad recipes? Seafood salad is very tasty to...

Strawberry-Lemon Salad

Chef: Hotels Lucien Barriere Deauville

Strawberry-Lemon Salad Just a handful of strawberry besides giving vital antioxidants, can also keep your cardiovascular system healthy. Fruits such as strawberries and raspberries provide good cardiac protection and as we all...

Truffle Omelette

Chef: Hotels Lucien Barriere Deauville

Truffle OmeletteThis is a classic recipe, extremely simple and perfect for supper on the day you manage to buy – or find – your first fresh truffle. Truffles have a pungent aroma that permeates the eggs beautifully, even through...