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Sea Scallops & Cucumbers on the Half Shell with Cucumber Sauce
Recipes
The second course from Jean-Louis Palladin's Spring Menu in "Jean-Louis: Cooking with the Seasons."
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Baked Potatoes Stuffed with Louisiana Crawfish, Lobster Mousseline & Potato...
Recipes
The third course from Jean-Louis Palladin's Spring Menu in "Jean-Louis: Cooking with the Seasons."
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Mulard Duck Hearts Stuffed with Foie Gras in Nests of Tricolored Pasta with...
Recipes
The fourth course from Jean-Louis Palladin's Spring Menu in "Jean-Louis: Cooking with the Seasons."
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Lamprey à la Bordelaise
Recipes
The fifth course from Jean-Louis Palladin's Spring Menu in "Jean-Louis: Cooking with the Seasons."
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Stuffed Hen with Vegetables, Stuffed Cabbage Leaves & Gratin of Macaroni
Recipes
The sixth course from Jean-Louis Palladin's Spring Menu in "Jean-Louis: Cooking with the Seasons."
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Banana & Chocolate Mousse Cake, Grand Marnier Ice Cream in a Hazelnut Corne...
Recipes
The seventh course from Jean-Louis Palladin's Spring Menu in "Jean-Louis: Cooking with the Seasons."
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Cactus Pear Sorbet with Cactus Pear Sauce, Blood Orange Mousse, & Passion F...
Recipes
The eighth course from Jean-Louis Palladin's Spring Menu in "Jean-Louis: Cooking with the Seasons."
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Spiced Chocolate Soup with Caramel Whipped Cream
Recipes
Adapted from Daniel’s Dish: Entertaining at Home with a Four Star Chef by Daniel Boulud
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Hot Chocolate & Basil Fondants
Recipes
The first chocolate molten cakes I ever made was while I was head pastry chef for Marco Pierre White, and the moment I tasted it, I knew this was g...
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Scallop & Oyster Seviche
Recipes
Adapted from the "Café Boulud Cookbook" by Daniel Boulud and Dorie Greenspan
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Burnt Heather Partridge with Celeriac, Watercress & Chanterelles
Recipes
From Ben Radford, Head Chef of Timberyard in Edinburgh
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Chocolate/Almond Tortellini with Blood Oranges & Pine Nuts
Recipes
The bitter chocolate dough, creamy almond filling, and zesty blood orange sauce balance beautifully to make a really show-stopping pudding. Adapted...
