Index
Appetizers
Aspergues Sauvaes et Pois Gourmands aux Oeufs Mollets 43
Bavaroises de Tomates, Sauce Basilic 46
Boulettes d'epinards au Broccio 58
Cold Cucumber, Mint, and Paprika Soup 52
Gold Tomato and Basil Soup 53
Coriander Fava Bean Ragout with a "Broken" Egg 48
Crayfish Gratin 64
Cream of Lentil Soup 54
Creme de Lentilles 54
Dorade Tartare with Dill 62
Fish Soup 50
Flans de Potiron aux Pommes et aux Noisettes 56
French Onion Soup 55
Gratin D'ecrevisses 64
Green Asparagus, Quail Egg, and Pancetta Cream Soup 52
Legumes Printaniers Marines a la Coriandre 44
Noix de Saint-Jacques 62
Pumpkin Flans with Apples and Hazelnuts 56
Ragout de Feves a la Coriandre, Oeuf Casse 48
Roast Sardines with a Tomato Tartar 60
Roties de Sardines et Leur Tartare de Tomates 60
Scallops with Citrus Vinaigrette 62
Soupe a l'oignon Gratinee 55
Soupe Cremeuse D'asperges Vertes, Oeuf de Caille, Pancetta 52
Soupe de Poisson 50
Soupe Glacée de Concombres, Men-the et Paprika 52
Soupe Glacée de Tomates au Basilic 53
Spinach Croquettes with Broccio 58
Spring Vegetables Marinated in Coriander 44
Tartare de Dorade 62
Tomato Bavarois with Basil Dressing 46
Wild Asparagus and Snow Peas with Poached Eggs 43
Desserts
Apple Bread Puddding 124
Chaud-Froid de Fruits Rouges Parfume 126
Chocolate Fudge Cake with Salt Toffee Sauce 136
Citrus Tutti Frutti 129
Clafoutis aux Fruits D'ete 129
Crepes Suzette au Grand Marnier 140
Crepes Suzette with Grand Marnier 140
Financier Tiede aux Poires, Creme a la Chicoree 122
Fondant au Chocolat, Sauce au Caramel Demi-Sel 136
Gateau de Riz, Creme Anglaise 138
Glace aux Herbes 128
Hot Apple Tartlets 131
Latte Cotto et Ses Tuiles aux Amandes 132
Meli-Melo D'agrumes 129
Minestrone de Fruits Exotiques au Gingembre 130
Pain Perdu aux Pommes 124
Panna Cotta and Almond Wafers 132
Poires Roties au Caramel de Fruits Sees 120
Pots Vanille et Chocolat, Made leines a l'anis 134
Rice Pudding with Custard 138
Roast Pears with Nut Caramel Sauce 120
Soupe de Praises 128
Strawberry Soup with Herb Ice Cream 128
Summer Fruit Clafoutis 129
Summer Fruit Gratin 126
Tarte Fine Chaude aux Pommes 131
Tropical Fruit Minestrone with Ginger 130
Vanilla and Chocolate Creams with Anise Made leines 134
Warm Pear Financier Cakes with Chicory Custard 122
Fish and Shellfish
Broccio-stuffed Sardines 68
Cabillaud aux Epices, Epinards au Basilic 88
Crevettes Dorees, Artichauts et Celeri aux Agrumes 66
Crispy Brill, Champagne Sauce 84
Croustillant de Barbue, Sauce Champagne 84
Dos de Loup Grille, Artichauts En Barigoule 78
Filets de Dorade Rotis, Pommes de Terre au Basilic 74
Galettes de Brandade de Morue, Compotee de Tomates 92
Golden Prawns, Artichokes and Celery with Citrus Fruit 66
Grilled Bass with Artichokes 78
Ham-wrapped Salmon Tournedos with Sauce Vierge 82
Mullet with Tapenade, Marinated Fennel, and Beurre Blanc 70
Pave de Cabillaud Roti a l'ail Doux et Son Gratin 90
Pave de Turbot Roti aux Blettes, Sauce Vin Rouge 86
Red Mullet and Squid, Served with De licate Ratatouille 72
Roast Cod with Sweet Garlic and Gratin 90
Roast Fillest of Dorade with Basil Potatoes 74
Roast Steaks of Turbot with Swiss Chard and Red Wine Sauce 86
Rouget a la Tapenade, Fenouil Marine et Beurre Blanc 70
Rougets et Chipirons, Fine Ratatouille 72
Salt Cod Fishcakes with Tomato Compote 92
Sardines Farcies au Broccio 68
Sole Meuniere with Steamed Potatoes 76
Sole Meuniere, Pommes Vapeur 76
Spiced Cod with Spinach and Basil 88
Steak de Thon au Beurre D'orange, Poêlee de Courgettes 80
Tournedos de Saumon au Jambon, Sauce Vierge 82
Tuna Steaks with Orange Butter and Zucchini Garnish 80
Meat and Poultry
"Foyots" Veal Chops with Sautéed Potatoes 114
Beaujolais-style Calves Kidneys with Mashed Potato 116
Beef Fillet with Potato Gratin 102
Beef Simmered in Red Wine 104
Blanquette de Veau a la Vanille et aux Agrumes 118
Canard Roti, Legumes Nouveaux 98
Chicken Breasts In a Walnut and Rosemary Crust 94
Cote de Veau Foyot, Pommes Sautées 114
Daube au Vin Rouge 104
Duck Breast and Asparagus Tips Aujus 96
Filet Du Boeuf 102
French Shepherd's Pie 108
Guinea Fowl with Green Beans and Olive Paste 100
Hachis Parmentier 108
Honey-Glazed Suckling Pig Ribs with Herbed Mashed Potato 112
Magret de Canard, Pointes D'asperges au Jus 96
Pintade Confite et Haricots Verts a la Tapenade 100
Pot-Au-Feu Dans Sa Tradition 106
Provencal Lamb and Olive Tian 110
Roast Duck with Baby Vegetables 98
Rognons de Veau Beauge et Leur Puree 116
Steak Tartare 102
Supreme de Volatile en Croute de Noix au Romarin 94
Tian D'agneau aux Olives 110
Traditional Pot-au-Feu 106
Travers de Porcelet au Miel, Puree a la Cive 112
Veal Stew Scented with Vanilla and Citrus Fruit 118