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Fabrice Giraud | Jean Ramet | Christophe Eme | Daniel Boulud | David Pasternack | Eric Ripert | Jean-Georges Vongerichten
Jonathan Benno | Michel Gautier | Michel Richard | Patrick Michelon | Richard Farnabe
Thierry Verrat
Recipes
from TastedOnline
 Barely Cooked Salmon with Red Wine Braised Baby Leeks, Celeryroot Puree, Snow Morels, Fava Beans, Peas and Black Truffle Butter
By Chef Eric Ripert |
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Boeuf en Gelée with Foie Gras, Root Vegetables, and Horseradish Cream
By Chef Daniel Boulud |
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Chicken Grand-Mère Francine
By Chef Daniel Boulud |
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Crisp Paupiette of Sea Bass in a Barolo Sauce
By Chef Daniel Boulud |
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Duck Leg with Beets
By Chef Michel Richard |
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Guinea Hen Casserole with Morels, Fava Beans, and Fiddlehead Ferns
By Chef Daniel Boulud |
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Lamb Porterhouse
By Chef David Pasternack |
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Marrow and Porcini Crusted Pavé of Filet Mignon with Parsley Mashed Potatoes
By Chef Daniel Boulud |
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Meli - Melo of Giant Prawns and Tempura Vegetables in Spiced Red Wine Nectar
By Chef Michel Gautier |
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Orange Macaroons and its Milk - Chocolate Orange Mousse, served with a Coulis of Preserved Orange With Cognac XO Frapin Château Fontpinot in Iced Hunan Tea
By Chef Thierry Verrat |
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Pastilla of Lamb with Coco Puree and a Pistou
By Chef Christophe Emé |
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Paupiette of Squab & Smoked Foie Gras Served with Morel and Crawfish
By Chef Richard Farnabe |
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Peppered Côte de Boeuf with Pommes Pont Neuf and Watercress
By Chef Daniel Boulud |
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Red Mullet with Baby Shellfish and Saffron With the Cognac EXTRA Frapin, served chilled
By Chef Thierry Verrat |
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Roasted Rack of Lamb, Cardamom Crumbs, Fava Puree
By Chef Jean-Georges Vongerichten |
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Roasted Squab with Foie Gras, Peppered Apricots, Spinach and Turnip Confit
By Chef Daniel Boulud |
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Roasted Turbot with Green String Beans and First Morels
By Chef Patrick Michelon |
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Rosemary Braised Veal Shank
By Chef Daniel Boulud |
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Short Ribs Braised in Red Wine
By Chef Daniel Boulud |
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Snake River Farm's "Callotte de Boeuf Grille" with Yukon Gold Potato Mille Feuille, Forest Mushroom Duxelles, Crispy Bone Marrow and "Sauce Bordelaise"
By Chef Jonathan Benno |
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Stuffed Saddle of Lamb with Chanterelles, Swiss Chard, Pine Nuts, and Tomato Confit
By Chef Daniel Boulud |
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Tartare of Sea Bass, Hand Chopped, with Aromatic Herbs with the Cognac VS Frapin de Luxe, Served Frozen
By Chef Thierry Verrat |
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Tartine of Squab en Salmis
By Chef Daniel Boulud |
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Up Side Down Pig's Trotter Cake in a Fine Crust of Potato
By Chef Patrick Michelon |
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| Meli-Melo of Giant Prawns and Tempura Vegetables in Spiced Red Wine Nectar |
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Makes 6 persons
2.500 kg of extra large prawns
4 leeks
1 large onion
½ stalk of celery
1 courgette
Tarragon, chervil, dill, parsley, mini tomatoes
Tempura utensil
400 gr of flour
Salt, pepper and spices
1 frying pan
6 spoons of olive oil
Nectar sauce
6 chopped shalots
1 ble of Bordeaux red wine
Thyme, laurel, parsley, 5 spices, salt and pepper
50 gr of butter |
Peel and wash vegetables
Peel and blanch 3 leeks in hot salted oil
Peel raw prawns and keep flesh to be cut in strips, season with salt and spices
Wash vegetables and herbs and dip them along with prawns in the Tempura machine, fry golden, drain well
Coat plates and display vegetables and prawns tempuras Sprinkle lemon juice over
Serve sauce on the side
Nectar sauce
Sweat chopped shalots in a spoonful of olive oil
Moisten with red wine, add bouquet garni, salt and pepper
Reduce to obtain only 1/3 of the preparation
Pass through chinois utensil
Press well and extract the maximum
Work up with butter |
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