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- Hôtel Rosalp, Verbier, Switzerland
- Hôtel de Snippe, Bruges, Belgium
- Le Château d'Eza - La Vignette Haute, Auribeaus/Siagne, France
- Auberge des Templiers, Les Bezards, France
- Manoir Interscaldes, Kasteel Wittem, Netherlands
- Domaine de l'Hospitalet, Narbonne Plage, France
- Chez Bruno, Toulon, France
- Hôtel Splendido, Portofino, Italy
- L'Oustau De Baumanière, Les Baux de Provence, France
- Hôtel Princess et Richmond et Hôtel l'Aiglon, Ventimiglia, Italy
- Croatia
- Traube Tonbach, Schwarzwald Stube, Germany
- Harry's Bar - Hôtel Cipriani, Venice, Italy
- Restaurant Helene Darroze, Paris, France
- L' Ermitage, Montreux, Switzerland
- Food Eating Tips and Advice
- 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
- Veal Shank braised with Garlic and Rosemary
- Chicken Fricassee with Cream
- 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
- Magret de canard with Cognac and port-wine
- Chocolate beignets
- Grilled Meat Farandoles
- Brouillade with eggs, tellines and truffles
- Le Mahatma,Cannes, France
- Goose Liver Escallops on Toasted Gingerbread
- Challans duck a la ferte
- Deer Fillet, cooked in Vapor of Indian Verbena - Chef Johann Lafer
- Le Buerehiesel - Chez Yvonne, Strasbourg, France
- Bananas Flambeed with Rum and Soft Caramel
- Almond Galette with Red Fruits
- Chicken traditionally prepared in the Backoffen
- Fig Pie
- Bull Fillet and Farmhouse Rice
- Escaoutoun Landais
- Cepe mushroom and chestnut salad, flambe
- Crispy Pineapple with Coconut Ice Cream
- Bass and red mullet croustillants with potatoes
- Citrus Fruit Soup and Orange Crisps
- Fried Ray with Chanterelle Mushrooms
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