VN:RO [1.9.22_1171]

Campari® Tomato Galette

    Prep : 30 min
    Cook : 45 min

, , , By - September 6, 2017
Campari® Tomato Galette Posted September 6, 2017 by Roger Mooking Posted in: Baking & Pastry, Pizza, Vegetarian | Cuisin...view all
 
VN:RO [1.9.22_1171]

Salmon Rillette

    Prep : 20 min
    Cook : 60 min

, By - August 1, 2017
 
VN:RO [1.9.22_1171]

Avocado and Crab Napoleon

, , By - March 10, 2016
 
VN:RO [1.9.22_1171]

Sturgeon and Sauerkrau...

, , By - January 21, 2016
Sturgeon and Sauerkraut Tart topped with American Sturgeon Caviar Posted January 21, 2016 by Gabriel Kreuther Posted in: Seaf...view all
 
VN:RO [1.9.22_1171]

Mini Madeleines

    Prep : 30 min

, By - January 4, 2016
 
VN:RO [1.9.22_1171]

Line Caught Seabass, Y...

, , By - December 15, 2015
Line Caught Seabass, Yeasted Cauliflower Purée, Chanterelle Mushrooms Posted December 15, 2015 by Allan Pickett Posted in: S...view all
 
VN:RO [1.9.22_1171]

Pork Cutlet, Crushed G...

    Prep : 90 min
    Cook : 90 min

, , By - December 15, 2015
Pork Cutlet, Crushed Garden Peas with Red Pepper Relish Posted December 15, 2015 by Gerald Mirey Posted in: Pork | Cuisines: ...view all
 
VN:RO [1.9.22_1171]

Brasserie Blanc’s Ro...

, , By - December 15, 2015

Today’s recipes dictate that we cook our pheasant at around 180º C, but this recipe follows the old traditional method,...view all

 
VN:RO [1.9.22_1171]

Soft-Boiled Egg Coated...

, By - December 8, 2015
Soft-Boiled Egg Coated in Brioche with Winter Vegetables and Viande Des Grisons Shavings Posted December 8, 2015 by Jean-Luc ...view all
 
VN:RO [1.9.22_1171]

Lobster Poached with ...

, , By - November 18, 2015
Lobster Poached with Snap Peas and Morels Posted November 18, 2015 by James Kent Posted in: Seafood | Cuisines: French, Mode...view all
 
VN:RO [1.9.22_1171]

Foie Gras Magnum

    Prep : 120 min

, , By - November 17, 2015
Foie Gras Magnum Posted November 17, 2015 by Andrew Gaskin Posted in: Baking & Pastry, Duck & Fowl | Cuisines: French...view all
 
VN:RO [1.9.22_1171]

Valrhona Cœur de Guan...

, By - October 19, 2015

The Hot Chocolate Soufflé has been a staple at The Fearrington House Restaurant since Chef Edna Lewis led the kitchen. I ...view all