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Chicken Fricassee with Cream
Veal Shank braised with Garlic and Rosemary
Napkin folding heart - Pliage en coeur
Gourmand Lobster and Crustacean Stew - Chef Jean Bardet
Pigeon with Wild Fountain Cress
Apple cinnamon prawn and olive oil infusion
Chocolate beignets
Goose Liver Escallops on Toasted Gingerbread
Brouillade with eggs, tellines and truffles
Magret de canard with Cognac and port-wine
Grilled Meat Farandoles
Le Mahatma,Cannes, France
Eggplant Caviar with Tomato Sauce
Challans duck a la ferte
Le Buerehiesel - Chez Yvonne, Strasbourg, France
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Hôtel de Snippe, Bruges, Belgium
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Le Buerehiesel - Chez Yvonne, Strasbourg, France
Château Belmont, Tours, France
Hôtel Princess et Richmond et Hôtel l'Aiglon, Ventimiglia, Italy
Le Château d'Eza - La Vignette Haute, Auribeaus/Siagne, France
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Seafood pot-au-feu with Vegetables
Fried Seasonal Fruits with Rosemary Honey
Pumpkin Cappuccino with Cardamom
Red mullet sushi in black olive emulsion
Sander fillet with pumpkin, squash and Syrah butter
Smoked royal salmon fillet medallions
Grilled supreme John Dory
White peach rosace with vanilla ice-cream, raspberry sauce and basil
Eggs with Fresh Mushrooms - Chef Jean Bardet
Farfalle with gambas and zucchinis
Zeeland oysters a la rose
Salmon express
Strawberry-Lemon Salad
Sardines à l'Escabèche
Dirty dish from Susan's garden
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Napkin Fold
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