Recipe: Fig Tart with Cinnamon Ice Cream
This sensational tart and accompanying ice cream is a perfect pairing and finish to a weeknight dinner and…
Recipe: Artichoke and Orange Gazpacho with Roasted Langoustines
Artichoke and Orange Gazpacho with Roasted Langoustines Servings: 4 Ingredients 8 langoustines 300 g fresh Provençal goat cheese…
Recipe: Lobster Poached in Court Bouillon by Jean-Claude Brugel, Chef, Café de Paris
Servings: 4 Ingredients: 2 European blue lobsters (500 g each) 50 g carrots 40 g leeks 25 g white onions…
Truffles Recipe: Grilled Porterhouse Steak with Summer Truffles and Cognac Shallot Reduction
Grilled Porterhouse Steak with Summer Truffles and Cognac Shallot Reduction This recipe is ideal for either summer black…
Caviar Recipes: Creme Vichyssoise with Black River Caviar
Creme Vichyssoise with Black River Caviar: This classic French soup served chilled is wonderful with a large dollop…
RECIPE: Wagyu Beef Hanger Steak with Grilled Foie Gras and Crispy Shallots
Mishima Ranch Grilled Hanger Steak Marinade Ingredients: 4 tablespoons Dijon mustard 4 garlic cloves, minced 1/2 teaspoon freshly…
RECIPE: Baked Apples with Vanilla and Lavender, Fragrant Fruit + Flowers.
The scent of baking sweet apples, cinnamon and vanilla are a quintessential combination. Fresh, fragrant and a lovely…
Recipe: Poached Oysters with Leeks, Cream and Caviar
I adore eating caviar straight from the tin with nothing added. No egg, no onions, no blini… just…
