Onions and lardons smothered calf's liver.
Spicy Scotch Woodcock with Bonnet
Wilted spinach and lardons, topped with a rich, voluptuous goose egg.
Grilled Black Angus steak with sauteed mushrooms.
Deep fried sea bream with a soy and ginger sauce.
Fresh Borlotti Beans with Cured Pork
Orecchiette with sun dried tomatoes, lardons and chard.
Oven roasted, marinated chicken thighs with Korean quail eggs, stir fried spinach with mushrooms.
Chicken wings marinated with black pepper, garlic and lemon juice.
Crispy, oven roasted goose legs with aubergine
Fresh tagliatelle tossed with a rich sauce of red wine and mushrooms.
Louisiana gumbo with duck and bratwurst.
New Orleans' Shrimp Clemenceau with Mirliton, Mushrooms, Shrimp, Baby Asparagus
Baked Chicken Drumettes with Char Siu Glaze, Wild Sesame Seeds, Angel Hair Piment
Pan fried Toulouse sausages with cranberry chutney
French Country Soup with Toulouse Sausages and Chard
Magret de canard with plum sauce.
Oven baked Parmesan coated chicken wings. Perfect for bento boxes.
Rabbit braised with fennel and mushrooms.
Ethiopian Alicha Wot, veal and cabbage stew
Creole Roasted Chicken Breast with Steamed Zucchini Ribbons
Mushroom and Chicken Ragout Omelette
Grilled and glazed, 5 spice powder rubbed baby back ribs.
Thyme scented scallops with mushrooms and spinach.
Herbed Pork Chops with Mushrooms
Bavarian spiced and roasted, succulent chicken thighs.
Crispy fried green tomatoes with ripe tomato salsa
Baked Quail, crusty, buttery
Fresh spinach with red bell pepper and lardons.
Roasted herbes de Provence marinated French ribs.
Fresh Fish Soup with sea bass, monkfish, prawns and scallops
Salmon stuffed squid ink ravioli with a creamy, lemon saffron sauce and topped with red pepper relish.
Rich, roasted beef marrow bones with parsley salad.
Spicy, deep fried Sardines
Thyme-scented Sweet Potato Cottage Fries, topped with Poached Egg
Luscious, fresh farmers' market vegetables, stewed with ground veal and herbs.
Hoisin roasted duck breast with zucchini and yellow pepper saute.
Succulent, Grilled Beef Flanken Ribs, served with Roasted Asparagus
A rich mushroom, bacon and spinach gratin with cheddar cheese sauce.
Fish soup from Brittany with an herbal vinaigrette.
Tender Duck Legs with Girolle Mushrooms
Deliciously spicy, Asian eggplant with pork.
Hoisin sauce marinated chicken with stir fried spinach and quail eggs.
Succulent, braised rabbit saddle with fava beans.
Fork tender, Asian style, Roasted Lamb Shanks with Sweet Potatoes
Herbed Lamb Chops with Balsamic Reduction and Bacon Sauteed Chard