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BEEF BOURGUIGON THIS IS A RECIPE GOES BACK AS FAR AS THE 1980S THIS MY VERSION FOUND IN FRENCH BISTROS..AND IS ALWAYS A HIT WHENEVER I SERVE IT ..SERVE OVER MASHED…	charlene sherman Dec 2010 Professional	1 vote 2880 views
Steak Au Poivre - Pepper Steak & Cognac Sauce a great steak recipe	B Innes Sep 2013 Professional	1 vote 3055 views
Veloute * Velouté sauce, also one of the mother sauces, in many ways is also considered to be a white sauce. The difference between velouté and béchamel is…	Chef Smith May 2011 Professional	1 vote 1225 views

Breast of crispy pork satay with green mango and Chinese cabbage	Lionel Beccat Feb 2010 Professional	4 votes 2299 views
Yummy Banana Cake Made More Tempting with Chocolate Frosting A banana split makes an interesting dessert for both the young and the old; and when you combine it with gooey…	Nathan Willow Mar 2012 Professional	1 vote 3714 views
Garlic Soup, With Poached Egg thewednesdaychef.com julie powell of julie/julia project julia child mastering the art of french cooking	Chez la mere Nov 2012 Professional	2 votes 1 review 1 comment 4225 views
Herb Pistou A different take on pesto, though why herbs need to be blanched is beyond me	Chez la mere Dec 2012 Professional	1 vote 1804 views
Blueberry Clafouti The bounty of fresh fruits in summer is an ideal time to make clafouti, a baked French dessert or breakfast dish with a batter or crepe-like…	Salad Foodie Aug 2014 Professional	1 vote 2 comments 2389 views
Mollet Eggs Florentine A Mollet Egg is one that is cooked not quite hard. It lies inbetween a soft boiled egg and one cooked hard. The whites are well set and the yolk…	B Innes Dec 2014 Professional	1 vote 2268 views
Chicken Dijon Many years ago when nouvelle cuisine was all the rage, Chicken with a mustard sauce seemed to be a favorite of all the young chefs repertoire. It…	B Innes Dec 2015 Professional	1 vote 1 comment 1190 views
Raspberry Creme Brulee A delectable crème brule with a surprise: a bottom layer of raspberry gelee.	Jason Weaver Aug 2008 Professional	1 vote 6263 views
Steamed Suzuki Seabass with Truffles Steamed Sea bass, served with creamy lettuce and potatoes, madacascar pepper milk emulsion and summer truffles.	Patrice Martineau May 2009 Professional	6 votes 1 review 4241 views
Mont Blanc Vacherin with Chestnut Ice Cream and Chocolate Meringue and Marron Espuma A Mont Blanc Vacherin made of chocolate meringue, chestnut ice cream,…	Patrice Martineau May 2009 Professional	5 votes 1 review 18341 views
Rosemary Crepes with Goat Cheese and Wilted Greens This is a special and delicious dish. It requires some effort, but it is well worth it! You need to make the…	Annie Somerville May 2010 Professional	1 vote 1 review 2307 views
Whole Sea Bass with Nicoise Tapenade .. When you go to the fish market specify you would like a true saltwater Baas .it has less bones is truly…	charlene sherman Feb 2011 Professional	2 votes 1 review 2970 views