United States Chef
Recipes by Roland Passot
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Truffle-crusted Beef TenderloinYou'll want to serve this dish immediately after it's cooked over haricot verts with a truffle Madeira sauce. |
Mar 2008
Professional |
9 votes
19734 views
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Sea Scallops with Lobster Pea BrothFantastic dish for a dinner party - take some time on your presentation, your guest will love it and will make… |
Mar 2008
Professional |
2 votes
9805 views
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Sauce DiableServe with my Roasted Loch Duart Salmon with Chanterelle Mushrooms |
Mar 2008
Professional |
2 votes
11536 views
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Corn FondueServe with my Roasted Loch Duart Salmon with Chantereele Mushrooms. |
Mar 2008
Professional |
1 vote
7723 views
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Roasted Loch Cuart Salmon with Chanterelle MushroomsPlate and serve individually or family style with my Corn Fondue and Sauce Diable. |
Mar 2008
Professional |
1 vote
10051 views
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