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Traditional Recipe for the Tarte Tatin by Sisters Stéphanie and Caroline...
Traditional Recipe for the Tarte Tatin by Sisters Stéphanie and Caroline Tatin.
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A Napoleonic-Inspired Historical Dish Chicken Marengo – The Original...
€28.80Historical Recipe – Chicken Marengo (Original Improvised Version, June 14, 1800)
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Authentic Veal Blanquette Recipe According to Auguste Escoffier (Le Guide...
€18.00Authentic Veal Blanquette Recipe According to Auguste Escoffier
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Veal Blanquette à la Financière in Vol-au-Vent with Truffles and Sweetbreads
€28.80Veal Blanquette à la Financière in Vol-au-Vent with Truffles and Sweetbreads
Our Recipe for Bœuf à la Bourguignonne in the Style of Auguste Colombié (La...
€18.00Our Recipe for Bœuf à la Bourguignonne in the Style of Auguste Colombié (La Cuisine classique,.
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Beef à la Bourguignonne – Exact Recipe by Auguste Escoffier (Le Guide...
Beef à la Bourguignonne – Exact Recipe by Auguste Escoffier (Le Guide Culinaire, 1903)
Gourmet Vallée d’Auge Chicken: an elegant reinterpretation of Normandy-style...
€18.00An elegant reinterpretation of Poulet à la Normande, combining simplicity and refined.
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Traditional Recipe for the Authentic Quiche Lorraine with Fresh Bacon...
Traditional Recipe for the Authentic Quiche Lorraine with Fresh Bacon Lardons, Simple and.
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Traditional French Onion Soup, Gratinated – Revisited in the 19th Century
Traditional French Onion Soup, Gratinated – Revisited in the 19th Century
Originally, onion soup was.
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Recipe from the Confraternity of Toulouse Cassoulet — traditional “Moustache”...
Recipe from the Confraternity of Toulouse Cassoulet — traditional “Moustache” style
Presalé lamb rack from Mont‑Saint‑Michel with herb crust, Camembert‑gratin...
€84.00Salt Meadow Lamb Rack from Mont-Saint-Michel with Herb Crust, Camembert Gratinated Parsnip, Nettle Velouté, Cider Sauce
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Snails in brioche mille-feuille or soft brioche, apple-celery condiment, cold...
Snails in a brioche mille‑feuille or pillowy filled brioche, with apple‑celery condiment and chilled.
