Artichokes and Artichoke Bottoms The artichoke, which has been cultivated in France since beginning of the sixteenth century, is now a common vegetal on the table of the American h...
Steak Marchant De Vin As the name marchand de vin (wine merchant) indicates this steak is made with a red wine sauce. Traditionally a brown stock, or demi-glace, is used in the sau...
Crystallized Grapes and Oranges These sugar-coated fruits are not at all like the candied apples of our youth, because the sugar isn't cooked around the fruit and it doesn't get ha...
Tuna Tartare on Daikon Radish The hotness of the daikon radish complements the tuna. If 1 you like, you can make tiny "sandwiches" by placing spoonfuls of the tartare bet...
Bananas Flambeed with Rum (Bananes Flambées au Rhum) (Serves 6) 6 large, well-ripened bananas 1 stick sweet butter (4 ounces) 1/3 cup sugar juice of 1 lime 1/4 cup water 1/3...
Chicken Liver Custard Served with a Tomato Sauce Gâteau de Foies de Volaille à la Tomate (Serves 6 to 8) This is one of the most typical dishes of Bressan cooking and ...
Steamed Lobster with Herb Sauce, Lobster Bisque, Corn and Fingerling Potatoes by Jacques Pépin from Chez Jacques: Traditions and Rituals of a Cook ( Stewart, Tabori and Chan...
Apple Galette A galette is almost the same as a tart, except that a tart is made in a flan ring or quiche pan, whereas a galette is free form. The tart also tends to be thicker tha...
