Spring Home

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Feast

By Franck Dangereux

Published 2004

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© 2004 All rights reserved. Published by Quivertree.

In this section

Sliced Raw Fillet with Tuna, Celery and Caper Mayonnaise, Drizzled with Olive Oil

Tomato and Basil Risotto Served with Petite Salad and Buttery Balsamic Vinaigrette

Pan-Fried Duck Liver with Cracked Hazelnuts, Orange Blossom and Caramel Jus

Yellowtail Grilled on the Skin with Melon, Rocket and Raspberry Sauce Vierge

Grilled Musselcracker with Young Artichokes, Carrots and Onions in White Wine and Basil

Free-Range Chicken Breast and Sorrel Surprise with Broad Beans and Lemon Cream

Roast Lamb with Lemon and Marjoram Froth and Luigi’s Poèlée of Rosa Tomatoes and Courgettes

Garlic-Larded Roast Veal Rack with Tomato and Tarragon Jus

Cream and Strawberry Cooler

Part of

Spring Introduction

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