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 elegant enough to serve at your next dinner party. The delicate sweetness of the fig and jammy flavors is accented by the spice and cream, a fabulous palate cleanse and satisfying end to a…
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 Artichoke gazpacho 2 slices white bread 200 g tomato pulp 300 g steamed artichoke heart 1 cucumber 1 garlic clove 12 cl olive oil 12 cl fresh orange juice 1 tablespoon Xérès vinegar 4…
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 30 g celery stalks 1 bouquet garni 5 cl white vinegar Salt and pepper 16 green asparagus Coarse salt 4 cl olive oil Different coloured carrots ½ fennel bulb Rocket salad 5 cl olive…
