Gastronomy

Apricot and Vanilla Tart

Frangipane Galette with inverted Puff Pastry

Lamb and Prune Tagine

Waffles by Christophe Felder

Brioche Feuilletée

Lemon Tiramisu

Pistachio and Chocolate Tart

Christophe Felder’s chocolate muffins

Chocolate Mousse

Lamb Shoulder with Prunes, Tajine-Style

The Chocolate Tart by Alain Ducasse

Oven-roasted Rib of Beef with Wine Sauce

Liège (or Belgian) Waffles

Vanilla Passion Fruit and Mango Yule Log (or entremet)

Slow-cooked Lamb Shoulder with Mint and Cumin

Nanterre Brioche

Veal and Carrot Tagine

Easter Chocolate and Citrus Shells

The Tiramisu

Exotic Vanilla and Pineapple French Brioche Toast

Frangipane Galette

Mille Feuille with Filo Pastry

Pear and Praline Yule Log

Chocolate and Praliné Tartlets

Scallops with Caviar and Pancetta Cream

Orzo with Chorizo

Fraisier with Diplomate Custard

Salmon Teriyaki, Gordon Ramsay Style

Royal Couscous with meatballs

Almond Praliné and Coffee Yule Log

Christmas Tiramisu Yule Log

No-Bake Praline, Chocolate, and whipped Cream Tartlets

Accordion Potatoes

Chantilly Choux

Veal Tenderloins with Morel Mushrooms and Pancetta

Lemon Curd Shortbread Crown

Zebra poundcake by Christophe Felder

Pistachio Flan

Creamy Cauliflower Soup (by Frederic Anton)

Tart Tatin by Philippe Conticini

Provencal Pike Dumplings

Duck Breasts, Ducasse Style